September 30, 2010

Gold of the Immigrants Bread

Sunshine Contest – Round 2, 8 Aug 10

2 loaves

Source/comments: Marina Fournier:

“Multi-ethnic backgrounds at work often prompt parties with an international potluck. I’m ‘Heinz 57 American’ (born in Japan for good measure), and this was one of my contributions. This resembles Portuguese or Hawaiian Sweet Bread, but I’ve added a few ingredients to honor some of the wonderful flavors and some of the different kinds of gold brought by the various waves of immigrants to this country: how many ‘golds’ can you find?”

t=teaspoon T=tablespoon I expect you know what c. stands for, right?

2 envelopes yeast
1/2 c. hot tap water
1/2 t. honey
1/2 t. saffron threads
[about a gram: I buy mine by the ounce ( a good one of my handfuls) at Indian groceries. MUCH cheaper]
2 T. boiling water
1 c. milk 4 oz. butter
1 t. ground cardamom
1 c. honey
4 eggs
1/4 t. salt
2 c. unbleached flour
1/3 c. orange flower water
zest & juice of 2-3 lemons
ca. 7 c. unbleached flour

Put the water in a bowl that will hold at least a quart. Sprinkle the yeast and honey over it. Whisk well, cover, and set in a warm place to proof—when the growth oozes over, it’s “proofed”. Measure the saffron before toasting. Oven-toast the saffron at 350˚F for 10 min., or until dry enough to pulverize. Pulverize, put in a cup, and pour boiling water over the spice. Let cool. Isn’t the color glorious?

Scald the milk, add the butter, cardamom, and honey; stir. Let dissolve and cool, then add the yeast sponge to it. Beat the eggs with the salt until frothy, and add to the yeast mixture. Add flour and beat until smooth. This will prevent curdling by the citrus. Add the citrus ingredients, and beat until the batter is smooth again.

Begin adding the rest of flour by cupfuls, stirring until you have a dough that is soft, but ready to knead. Turn the dough out unto a floured surface, and knead for a few minutes. Place the dough in a greased bowl (you might try one of these oils: olive, hazelnut, apricot, to add a little more flavor to the loaf), cover, and let rise until doubled, about an hour.

Punch down this dough and divide into two equal pieces (or more—this makes wonderful buns). At this point, if you are so moved, add 1 c. of some golden dried fruit: raisins of white grapes, apricots, papaya, lemon or orange peel. . . . but it’s very nice without. Shape the dough into slightly flattened round loaves, and let rise for another hour, or until doubled in size. At this point you may wish to brush the loaves with an egg wash, but if you have Goldwasser or some yellow liqueur, use that instead of water to thin the egg. Bake at 400˚F for 30 minutes, or until golden brown, and the loaf sounds hollow when tapped on the bottom.

Good luck letting it cool before someone cuts into it…

Honey Wheat Bread

cgbookcat1, 4 Sept 09, PWYF Forum

I’ve been making a honey wheat bread for the last 5 or so years on a regular basis. It makes wonderful sandwiches and keeps a surprisingly long time.

ingredients:
5 1/3 Tbsp (2/3 of a half cup stick) unsalted butter
2 cups milk
1/4 cup brown sugar
1/4 cup honey
1 tsp salt
2 packets active dry yeast (each packet is 2 1/4 tsp)
1/4 cup lukewarm water with a bit of honey
1 egg
1/3 cup orange or other fruit juice
2 1/2 cups unbleached white flour (I like King Arthur’s)
4 cups whole wheat flour

Procedure:
Heat milk and butter until the butter is completely melted. Mix sugar, salt, and honey in a large bowl and pour milk/butter mixture on top. Stir until dissolved.

In a small bowl, combine yeast and warm water. Set both bowls aside for about 15 min. (The milk mixture should be cool enough it won’t kill the yeast, and the yeast will grow while you wait.)

Add orange juice and the beaten egg to the large bowl, and then add yeast. Add the white flour, mixing in one cup at a time, and then the wheat flour.

Upend the dough onto a heavily floured countertop and knead until the dough feels homogeneous and slightly stretchy. If you poke it, the dough should bounce back.

Place dough into a large greased bowl and let rise until doubled. Punch down, knead slightly, and let rise for about 1/2 an hour.

During the second rise, grease two large bread pans. Preheat the oven to 425 F.

Divide the risen dough in half and shape into loaves. Bake the loaves for 10 minutes at 425, then turn the temperature to 350 and bake for an additional 25 minutes.

The loaves should be browned, but they won’t sound as hollow as French/Italian loaves do. They may need a bit less or a bit more time depending on how hot your oven is and what type of pan you use.

Orla’s Rye Bread with Kernels

Anette, 8 Sept 09, PWYF Forum

This is the bread recipe my late father, Orla, developed to recreate the rye-bread of his rural childhood

If you haven’t got a sourdough, you can make one from:
10g // 0.3 oz// fresh yeast (I think this is about 1 teaspoon dry yeast),
2 dl // 0.75 cup tepid water and
2 dl // 0.75 cup wheat flour.
Mix this and leave for 8-10 days in the refrigerator.
24 hour at room temperature will also produce a sourdough, but this tend to
grow a mold in my kitchen.

The day before baking:
In your biggest bowl mix the sourdough carefully with
400g // ca. 4 cups rye flour and
7 dl // 3 cups tepid water (ca. 35 Celsius) to a soft porridge-like dough.
Cover the dough with a cloth and leave it at room temperature for about
24 hours.

If you want the bread with kernels: also on the day before baking:
in another bowl mix
600g // 20 oz cracked rye kernels with
2 tablespoon salt and
2 bottles of tepid malt beer.
Leave this too at room temperature until next day. The rye kernel may be
partly or wholly replaced by other kernels such as sunflower seeds.

2nd  day:
Dissolve
1 tablespoon dark syrup or molasses in
1 dl // about 0.5 cup tepid water, and mix this into the sourdough. Also add
the salty malt beer with or without the kernels.

Further dissolve
25g // 1 oz fresh yeast (2-3 teaspoon dry yeast?) in
1 dl // about 0.5 cup tepid water, and add this to the dough together with
500g // ca. 5 cups rye flour and
ca. 350g // ca. 3.5 cup wheat flour.

Don’t add all the flour at once, the consistency should be like fairly
stiff porridge. The firmer the dough, the firmer the bread, but you can also
make it too hard. Work the dough well, and pour into 2-3 oiled bread tins
(ca. 2 litre // 4 pints in all). Do not fill the tins to the rim. Cover the
tins and leave the dough to rise for at least 2 hours. Brush with oil or
melted margarine, and bake at 185 Celsius for 2-2,5 hours. To prevent the
crust from getting too hard, it’s a good idea to cover the tins after 90
minutes.
Remove the bread from the tins and let them rest on a grid until next
day. You can then freeze 1 or 2 if you want to, or keep them in the
refrigerator.
The taste of the bread might be varied by adding cloves or caraway, or by
replacing the rye kernels with various other kernels or nuts.

This is what was baked in all of northern Europe from medieval times to after the industrial revolution. It was with less or no wheat and sugar/honey for the servants, and more spices than most would prefer today for those who could afford it, but the method was the same. What with needing to heat up a stone oven, it’s no wonder baking in private households tended to be once a month at most.

Easy Oat Bread

Anette, 4 Sept 09, PWYF Forum

I’ve done a lot of experiments with using oat, chickpea and other slow carbs, and this is one of the most popular results.

2 cup water,
1 oz fresh yeast (or 1-1.5 teasp.dried),
2 teasp. salt,
0.25 cup oil,
0.25 cup sunflower and pumpkin seeds (optional),
2 cup rolled oats,
2 cup wheat flour (plus perhaps most of a cup more).

Mix everything in a Kitchen Aid or with a big spoon; you need something too
soft to work with your hands, but firm enough to stay on a spoon, and the
amount of flour needed for that vary from day to day. You can work it as much
as you want to, but as long as the yeast is mixed with the rest, it’s OK.

Scrape in to an oiled tin (must be only half filled, so if your tin is small
you must use two). Leave it to raise for about 1 hour or until the dough has
puffed up above the rim of the tin. Bake at medium heat for 45 min and
remove from the tin to cool on a wire-tray as soon as you remove it from the
oven.

If you prefer a flat bread, just let it raise in the bowl, scrape it unto an oiled piece of baking paper, press it as much as you want with oiled fingers, and bake it for about 35 min.

This makes a moist bread with a very good taste and a fine crumb. It’s
equally good for toast/sandwich and soaking up juice/gravy. And it’s much
slower carbs than bought brown bread.

Beauty/Anna’s Mother’s Amazing Bread Recipe

Beauty/Anna, 15 Jan 09

4 cups of white flour and 2 cups of whole wheat flour

1/4 cup of brown sugar or honey

1 1/2-2 tsp of salt

2 scant Tbsp of instant yeast

1/3 cups of vegetable oil

2 cups warm milk (~115 degrees)

Mix together with dough hook

Pour warm milk in while mixing on low speed then increase speed and knead for 5 minutes. Dough should be almost but not quite leaving sides of bowl.

Machine knead for 5-8 minutes. Then stop mixer and cover with towel. Let it rise 30-45 minutes (till doubled)

Remove from bowl, form 3 loaves. Let rise 15 minutes (till doubled)

Bake 30-35 minutes at 350 degrees

Remove from pans promptly, cover with towel while cooling.

By the way I do this in glass pans not metal. If you do do this in metal pans set the oven to 375 not 350 and let it cook for 35-40 minutes.
Enjoy!

Stollen

Maureen E, 8 Jan 09, Recipe Thread

Stollen (originally from The Cooking of Germany)
Italicized ingredients can be omitted if desired.
1 c dried currents
1 c golden raisins
1 c mixed candied citrus peel
¼ c candied angelica, diced

½ c candied cherries, halved
½ c rum
¼ c lukewarm water
2 pkgs (T) yeast
¾ c sugar
5 ½ c + 2 T all-purpose flour
1 c milk
½ t salt
½ t freshly grated lemon peel
2 eggs at room temperature
¾ c unsalted butter, cut into bits [this year we used ½ cup of butter, ¼ c margarine left over from something else]
8 T melted unsalted butter (This is approximate. If you commonly dab your rising bread with bits of softened butter, or turn it over in a greased bowl, you really only need 2 T melted butter.)
1 c blanched slivered almonds [since we had both almond paste and almond extract this year, we left this out]
1 can almond paste
¼ c powdered sugar, sifted

Combine fruit and candied stuff in bowl. Pour rum over, soak for at least 1 hour. We usually just do candied cherries. This year it was ½ c, but I’d increase that a bit next year. Of course, I like candied cherries. We also didn’t do the rum because Stollen is flavorful enough without it.

Prepare the yeast by dissolving it in lukewarm water with a pinch of sugar.

Drain fruit, reserving the rum, pat dry. Place candied fruit in a bowl, sprinkle with 1 T flour, turn about with spoon until flour is absorbed. Set aside. (You may want a bit more than 1 T flour—I put too much in but I’d say you want it to actually stop being absorbed.) Set aside.

In a heavy saucepan, combine milk, ½ c sugar, and salt. Heat to lukewarm, stirring constantly until sugar dissolves. Take off heat, stir in almond extract, lemon peel. [This next bit is the way I did it this year and everyone agreed the Stollen was excellent. So.] Pour milk mixture then yeast mixture into large mixing bowl. If you have an upright mixer, I’d use it. Mix well.

Add about 4 c of flour, mixing after every cup or so. Add the eggs and the ¾ c unsalted butter. Let rest ten minutes. Add enough more flour to make a sticky dough, keeping in mind that you’ll be kneading in at least ½ more cup. [End my method.]

Turn out dough onto board with ½ c flour. Knead until dough is worked into flour. If necessary add more flour. This is where prior bread experience is handy. It should make a nice elastic dough. At some point in the kneading, press fruit into dough about ½ c at a time, knead it in but be careful not to overhandle as it will discolor the dough. (This is why you flour the fruit earlier.)

Coat deep bowl with 1 t melted butter, drop in dough. Brush top with 2 t melted butter. (Or grease your bowl with non-melted butter or what have you, drop in the dough, wiggle it about a bit and turn it over.) Cover, set in a warm place for 2 hours or until dough doubles.

Punch dough down and divide in two equal parts. Let rest for 10 min. Roll out into strips 12” long, 8” wide, ½” thick. Brush with 2 T melted butter and sprinkle with 2 T sugar. Fold strips lengthwise by bringing one long side over to center of strip; press down edge lightly. [If you are doing almond paste, before folding the Stollen over, roll the paste out into a cylinder about ½ in thick. Put it in the middle of the rolled out dough and fold the dough over, sealing in the almond paste.] Fold other long side across it, overlapping seam by 1 inch. Press edge gently (or not gently—you don’t want it springing up) to keep in place. Taper ends of loaf slightly. Should be about 3 ½-4 inches wide and 13 inches long. Place on greased cookie sheet, let rise until double. Bake at 300 until golden brown and crusty, about 45 minutes. You can brush with melted butter and sprinkle with granulated sugar to help seal the bread and keep it soft. Just before serving, sprinkle with sifted powdered sugar.

Pumpkin and Pear Bread Pudding

Robin: Pumpkin Continued: December 12, 2008

I love pumpkin. I love pears. I love this recipe. The original is again out of Cold Weather Cooking by Sarah Leah Chase. This book seems to live on the kitchen table at the moment. Possibly something to do with the ice on the windows, and the entertaining noise of someone skiing down the hill in a car.

This is the kind of fabulously labour-intensive recipe that you’ll probably only even dream of trying around the holidays, when you already have too much to do, because humans are a perverse species. It’s like, yes! I still have 1,000,000 presents to wrap, the hall to deck with ivy, forty-three gallons of eggnog to make for the Christmas fete, and the ostrich to comb . . . I know! Let’s make a pudding that takes two days, so I have to have started it yesterday to have it ready for dinner tonight, when we’re entertaining Santa, the mayor, the town crier, and the local rugby team, who did such a grand job filling in as elves and reindeer!

Part One: The Day Before: Pumpkin bread

Note that the original recipe has you making only one loaf of bread. This seems to me foolish. Making bread is making bread so you might as well get two loaves out of all that effort.

Enough yeast for two loaves of bread. I (a) always use less than they tell you to, and (b) do it by the old pour-it-into-your-palm-till-it-looks-right method, so you should probably follow the directions on the packet.

1 c warm water

½ c slightly salted butter, melted and cooled

2 c pumpkin puree, which is about what you’ll get out of a standard jar/tin, which is another reason to make two loaves. I’ll be telling you to roast your own pumpkin for the custard, but even I will admit that fresh pumpkin is a bit wasted in bread. If you’re making this insane recipe at all, you’re probably pretty fond of pumpkin, so you’ll be able to find uses for the rest of that fresh roasted pumpkin* after you’ve abstracted 2 c for the custard

¼ c honey

2 large eggs

@ 10 c flour: I use approximately 5 c white spelt, 4 ½ c wholemeal spelt, and ½ c barley flour. I usually stir in 4 c white and 4 c wholemeal and the barley, and then top up by handfuls as the dough comes together.

The day, or even two or three days before you want to serve this ridiculous pudding, put the yeast in the warm water with a little of the honey, stir, and let ‘prove’, which is to say wait until it produces bubbles of fuzzy froth on the surface. I do this in a measuring jug, because you want the water warm, and a big mixing bowl takes too much warming up. While you’re waiting for the yeast, put the pumpkin, the butter, the rest of the honey and the eggs in your hugest mixing bowl, and beat them together well. Then add the yeast mixture and stir it in, gently and kindly, because yeast is alive and appreciates thoughtful handling.

Now start mixing in the flour. I always let a ‘sponge’ sit for twelve hours or so, but this is a personal thing; I will point out that for those of us who do eat flour but probably shouldn’t, a nice long sponge makes the final product easier to digest. If you want to do this, you want to use a third to a little under half the flour for the sponge–I use 3 c wholemeal and the barley, and about ½ c white. Mix it in, cover the bowl, put it somewhere relatively warm–in this weather I put spongeing bread on a very tall trivet over the Aga–and leave it.

Whenever you’re ready to be getting on, mix in the rest of the flour. As soon as the Thing in the Bowl even remotely begins to resemble dough I start flouring my left hand and kneading with one hand while I’m still stirring and scraping with the other. If you’re used to making ordinary bread, this will be a little stickier than you’re used to, and the eggs and all that butter make it fluffier and crumblier. I knead in the bowl, which saves washing the counter, but I continue to add handfuls of flour till it sticks to itself more than to me. You want a nice silky stretchy soft homogenous lump by the end. How long it takes depends on how strenuously you knead.

If you’ve done it on the counter like a good girl (or boy) you can clean the bowl out and oil it lightly and put the dough back in it. If you’re a lazy slut like me, just leave it in the bowl where it’s been all along. In forty-plus years of making bread I have never had bread fail for having been kneaded and left in a dirty bowl. Cover it again though so it doesn’t get too much of a crust over the top. Although chances are you’ll come back to a tent, so be sure whatever you cover it with is washable, and you can lightly grease the top surface, although I don’t usually bother (see: lazy slut). Don’t use cling film: you want the dough to rise, not be trapped in the bowl, beating feebly at its plastic ceiling and crying, Help, help, let me out. Leave it somewhere reasonably warm and reasonably draught-free. People get religious about rising bread dough. It’s not necessary.

Let rise till approximately double, about an hour; maybe more, depending on your climate and your original sponge and your quality of kneading.

Punch it down and let it rest while you butter the bread pans. USE BUTTER. Butter is a FAR better stickproofer than anything else out there. Some things cannot be improved on. Butter is one of them. Knead your dough a few more times and then pull it in half. Lightly flour your counter and then pat each half out in a rectangle approximately the width of the length of your bread pan: and then roll it up snugly to make a bread-pan-sized loaf. Put two loaves in two pans. Let rise about half an hour: it shouldn’t quite double this time, but it should round up out of the pans nicely. While you’re waiting, preheat the oven to 400°F.

This is also an excellent time to cut your small sweet pumpkin in half, scoop out the seeds, lightly oil** the cut sides, put them face down in a shallow baking pan, stab them carelessly a few times, and prepare to put them in the oven with the bread.

Bake about 35 minutes, turn the oven down to 350, then gently turn the loaves out of the pans and put back in the oven for another 15-25 minutes. The crust should be brownish and crusty, and any of you who make bread know the famous and famously misleading business about rapping on the bottom for a hollow sound: if it sounds hollow, it’s done. Well, maybe. But because of all the pumpkin, eggs, and butter in this, it will sound differently hollow. Feh.

Let cool thoroughly. You’ll need about three-quarters of one loaf for the pudding; when it’s completely cool–it won’t slice properly if it’s warm, and you’ll squash it and make a mess–hack off the quarter loaf and then slice the rest, and if you have room, lay the slices out somewhere overnight to get stale. I usually just stand them roughly upright in a bowl because I do not have room.

Part Two: Either the Day Before or The Day: Pears

2 c sweet apple cider: this is an American recipe, so I assume she means non-alcoholic. English semi-dry, which is to say faintly sweet, hard cider, is terrific in this recipe, but if I’m using it I omit the Amaretto and may use Calvados, or maybe just a little more cider. On the other hand, you can also get hard perry over here, which is gorgeous and divine and another reason for living in England, in which case I use Poire William, when I happen to have had enough foresight to lay some in. But this recipe is such a nightmare you have to kind of train for it, so I usually do have it: also a bottle of Poire William (or Calvados) will sit quietly and unobtrusively in the back of a cupboard for years, being pulled out and dusted off occasionally for less arduous cakes and things.

2 T Amaretto (or whatever)

½ c dark brown sugar

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

6 biggish, relatively firm pears, peeled, cored, and sliced

Put everything but the pears in a saucepan big enough to hold the pears too. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let simmer 5-10 minutes. Add the pears and cook gently–you may want to turn the heat down a little–about 10 minutes. Remove pears (with slotted spoon) and set aside. Simmer–don’t boil–the liquid till it’s reduced to a thin syrup. Put the pears back in the pan and coat them well all over. Set aside, but if you’re doing this on the day, keep warm if you can. You want the pears to go on sucking up the syrup without getting so cooked they turn to mush. If you think of it, do the pears the day before when you make the bread, and just put the pan with the syrupy pears in a corner somewhere and let time do the job.

Butter a 15 x 10″ baking dish*** and preheat the oven to 350°F. Half-chop and half-tear your nine slices of semi-stale pumpkin bread into 9 c of big crumbs, and put in the pan.

Part Three: Definitely on the Day: Pumpkin Custard

Now the custard, or, Why I Will Probably Never Make This Pudding Again or at Least Not Until I Brace Myself to Experiment with Milkless Custardy Things

2 ½ c milk

¾ c heavy cream

6 large eggs

2 c pumpkin puree, and you want it fresh. It really makes a difference. So I hope you baked your pumpkin like I told you to.

¾ c granulated sugar

2 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

3 T Amaretto, Poire William, Drambuie, or Calvados, depending on what appeals to you and what’s in the back of your liquor cabinet

Scald milk and cream together over medium heat. Remove and let cool a little. In a bowl big enough to hold everything, whisk the rest of the ingredients bar the liqueur together. Then whisk in the scalded milk and cream, and the liqueur last. Pour the custard evenly over the crumbs in the baking dish.

Set the dish in yet a larger dish and add enough (hot) water to come 1 inch up the side of the inner dish. Bake about 40 minutes. Spoon the pears and syrup over the top and bake till the custard is set, about 20-25 minutes longer.

Serve warm. (You can serve it at room temperature, but warm is better. Do not serve straight out of the refrigerator. You don’t want it to have sat around long enough to go in the refrigerator anyway: things get soggy and separate and become other things in the refrigerator. It’ll still be good the next day but by the third day I imagine it would be getting pretty sad, if it ever lasted that long. ) There’s this whole extra recipe for Caramelized Amaretto Cream to go with it, but I start losing the will to live about then, and have never made it. I recommend good old fashioned whipped cream or pouring cream myself.

* * *

* And I can give you suggestions.

** In this case, use oil. Butter will not stick to raw wet pumpkin.

*** Effing cookbook writers and their millions of variously sized pans, which they have the cupboardry^ to house. A few lines down she/I am going to tell you to put this vast object in yet a larger pan. Every time I make this–partly because I don’t make it very often–I get to this point and say ARRRRRGH. I make it in two 8″ square pans because that’s what I’ve got, and on the rack below them–and as close to them as possible–in the oven I put my 13 x 9″ pan and keep it full of water. This works. It’s not elegant, and it goes in a footnote because it’s so obviously a Heath Robinson apparatus, and for all I know the texture of my pudding is all wrong, but I wouldn’t know, would I?, because I’ve never made it the right way. Anyone wants to try doing it both ways and reporting back, feel free. Meanwhile my deviant pudding is excellent, if I do say so myself.

^ To coin a word that needs coining

Gluten-Free Cinnamon Buns

CynthiaDalton, 16 October 08, from the Recipe Topic

Taken fromThe Gluten-Free Gourmet Bakes Bread by Bette Hagman

For 12 buns

Topping:
1/4 cup butter
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans(optional)

Melt butter and divide into bottom of muffin tins. Mix together sugar and cinnamon. Divide evenly into muffin tins and add nuts if using.

Dry ingredients:
2 cups featherlight rice flour mix(see below)
1 1/4 teaspoons Xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon egg replacer
1/3 cup sugar
3 tablespoons almond meal
2 1/4 teaspoons (1 pkg) dry yeast.

Wet ingredients:
2 teaspoons potato buds
1 cup warm water
1/3 cup melted butter
1/2 teaspoon vinegar
2 teaspoons honey
3 eggs

Blend together dry ingredients in mixer. Blend potato buds with water; add to dry ingredients with butter, vinegar and honey and blend. Add eggs and beat on high for 2 1/2 minutes.

Divide dough into prepared muffin tins. Let rise 20-25 min. until almost doubled in bulk. Bake at 375 degree (F) oven for 20 min. Turn out of pans while still warm. Serve warm or cold.

Featherlight Rice flour mix:(makes 9 cups)

3 cups rice flour
3 cups tapioca flour
3 cups cornstarch
3 tablespoons potato flour

mix together thoroughly and store in airtight container.

Notes:

Gluten-free baking is not cheap. Most of these ingredients can be found at a health food store, but you may have to look on-line for some.

This dough will be very soft. Spoon it into the muffin cups. I don’t know of any recipes that the dough can actually be rolled out like traditional cinnamon rolls but at least these taste similar.

The Man’s No-Knead French Bread

Maureen E, 14 October 2008, from the Recipe Topic


From Herbcraft by Violet Schaefer. I’ve only made this once, but it was possibly the best French bread I’ve ever had.
1 pkg yeast
2 c lukewarm water
4 c flour
1 T sugar
1 t salt

To dry ingredients add any: (dried) basil, sage, dill, anise, rosemary, fennel
During mixing: (fresh) parsley, anise leaves, dill

Dissolve yeast in 1 c water. Add to flour sifted with salt and sugar (or just mix flour, salt and sugar together first). Add just enough of a second c of water to stir up a soft, sticky dough. Let rise until double, punch down, and divide into 2 loaves. Put in pans, buttered (or do the traditional baguette shaped loaves on a greased cookie sheet). Let rise until double. Put in cold oven and start at 400 degrees. Bake until brown on top and hollow-sounding. Remove from pans at once and cool on rack.

I put in about 1/2 t of fresh basil when I made it and would put in more next time.

 

 

Oatmeal Bread

Maureen E, 14 October 08, from the Recipe Topic

 

This is a fairly heavily adapted version of the “Smuggler’s Notch Oatmeal Bread” from the King Arthur flour website. It’s a fairly new recipe to us, but has quickly become a family favorite.
1/4 c butter softened
1/2 c brown sugar
1 3/4 c rolled oats
2 1/2 c hot water
2 t yeast
5-6 c all-purpose flour
1/2 t saltDissolve yeast in 1/4 c warm water. Combine flour and salt in medium bowl. Stir with fork. In a large bowl, combine butter, sugar, and oats; stir in 2 1/4 c warm water. Add yeast. Add dry ingredients; mix with a large spoon. Let rest after adding 4 c flour, then add rest. Sprinkle cutting board or countertop with flour, turn out mixture onto it. Knead for several minutes by hand. Let dough rise in bowl, 1-1 1/2 hours. When it has doubled, return it to cutting board. Divide dough in half.

Grease two bread pans. Shape dough into loaf, place in pan and pat down. Allow to rise a second time, about 45 minutes. Preheat oven to 350 degrees. When loaf has fully risen, slash top [we never do this step]. Bake about 30 minutes. Remove from pan and cool on rack.

 

 

 

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