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Reply
| | From:  Genie· (Original Message) | Sent: 10/12/2007 3:26 AM |
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Reply
| | | From: Genie· | Sent: 1/15/2008 7:16 PM |
BUTTERMILK BREAD 2 packages dry yeast
1/4 cup warm water
1/4 cup sugar
1 & 3/4 cups buttermilk, lukewarm
6 cups flour (approximately)
2 tablespoons melted butter
1 tablespoon salt
1/2 teaspoon soda Dissolve yeast in water. Add sugar, buttermilk and 3 cups of sifted flour, beat well. Let stand in warm place until light and bubbly (about ½ hour). Add remaining 3 cups flour, melted butter, salt and soda. Knead until smooth and elastic. Let rise until doubled in bulk, shape into loaves and place in two 9 by 5 inch greased loaf pans. Let rise until double again. Bake at 400° 15 minutes. Reduce heat to 375° and bake 30 minutes longer. | |
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Reply
| | | From: Genie· | Sent: 4/15/2008 3:28 AM |
| White Sandwich Bread
Years ago, most women rolled up their sleeves once or twice a week and
kneaded loaves of bread to feed their families. They had no bread
machines-just powerful arms. It was a relief when white breads started
flooding supermarket shelves in the 1930s, but there's no comparison
between
this soft, fresh loaf and the mass-produced variery.
MAKES 1
2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
1/4 cup warm water
1 1/4 cups buttermilk, at room temperature
3 tablespoons sugar
1/2 tablespoon salt
6 tablespoons (3/4 stick) butter, softened
3 1/2 cups all-purpose flour, or more as needed
1. Sprinkle the yeast over the water and set aside for about 5 minutes,
until bubbly.
2. Meanwhile, combine the buttermilk, sugar, salt, and 3 tablespoons of
butter in a large bowl. Stir in the yeast mixture. Beat in 3 1/4 cups of
flour, 1/4 cup at a time, until the dough begins to pull away from the
bowl.
3. Turn the dough out onto a work surface and knead in the remaining
1/4 cup
flour. Continue to knead for 5 to 7 minutes, until smooth and elastic,
adding more flour if necessary until the dough is no longer sticky.
Transfer
to a greased large bowl, turn to coat, cover with plastic wrap or clean
cloth, and set aside In a draft-free place to rise until doubled in
size, 1
to 1 1/2 hours.
4· Punch the dough down. Let rest for a few minutes.
5· Return the dough to a floured surface. Form the dough into a
rectangle,
roll it up, and pinch the ends and seam to seal. Place the roll, seam
side
down, in a greased 9 x 5-inch loaf pan. Flatten the dough in the pan
to fill
it evenly. Cover again and set aside at room temperature to rise until
the
dough reaches the top of the pan, 45 to 60 minutes.
6. Preheat the oven to 375°F.
7· Melt the remaining 3 tablespoons butter. Uncover and cut a
1/2-inch-deep
slash down the center of the risen loaf with the tip of a knife. Brush
the
melted butter into the crevice and over the top.
8. Bake for 35 to 40 minutes, until deep golden brown or until the loaf
sounds hollow when you tap it.
9. Remove the loaf from the pan and cool on a wire rack before slicing.
Serve
warm or cooled completely.
The Good Home Cookbook
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Reply
| | | From: Genie· | Sent: 4/22/2008 3:45 AM |
SYRIAN BREAD OR LEBANESE FLAT BREAD 4 cups flour
2 cups warm water
2 ounces cake yeast
1 tablespoon salt
2 tablespoons salad oil Crumble yeast into large bowl with flour and salt. Pour in water and mix with hands. Dough should feel heavy and not too sticky. Knead both tablespoons oil into dough. Cover and let rest half an hour. Punch down and divide into four loaves, Knead each loaf for one minute and let rise for ten minutes. At end of first 10 minutes, flatten each loaf and oil the top. Do not knead again. Let stand another 10 minutes. Place on lowest rack in hot oven (400°) and bake about 20 minutes or until bottom is browned. Then place under broiler 3 or 4 minutes until brown on top. Remove from oven and butter top. For cheese bread, grate 1/2 cup American Cheese over top of loaf before browning under broiler. | |
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Reply
| | | From: Genie· | Sent: 4/30/2008 4:21 AM |
| Basic Country Loaf
Sponge:
1 envelope, 1/4 ounce active dry yeast
1 1/2 cups warm water, 105 to 110F
2 cups unbleached all purpose flour
Dough:
3/4 cup coarsely ground whole wheat flour
1 cup warm water, 105 to 110F
1 tablespoon coarse salt
about 6 1/2 cups all purpose flour
1 egg white, lightly beaten
sesame seeds, poppy seeds, cracked wheat or flour, for topping, optional
Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Let stand for 5 minutes. Stir in the remaining 1 1/4 cups water and the flour, beating by hand or in a mixer with a dough hook for 1 minute. Cover the bowl with plastic wrap and let the sponge stand at room temperature for 12 to 14 hours.
Make the dough: Stir the whole wheat flour, warm water, salt and about 4 cups of the all purpose flour into the sponge until the dough becomes hard to work, then turn it out onto a well floured surface. Let the dough rest while you clean the bowl. Now start kneading, slapping the dough around, scraping it up, gradually adding about 1 1/2 cups more all purpose flour and kneading until smooth and elastic, 8 to 10 minutes. Return the dough to the bowl, cover with plastic wrap and let rise at room temperature until almost tripled in volume, about 2 hours.
Turn the dough out again onto a floured surface, punch it down and tear off a small hunk about 6 ounces to reserve for the levain; see note. Divide the remaining dough in half and shape each piece into a 1 1/2 inch thick disk. With the palms of your hands, coax the sides of each disk down and under all around, stretching the gluten cloak and plumping up each loaf into a round shape. Pinch together the seams on the bottom and place the rounds seam side down on 2 lightly greased baking sheets. Cover loosely with a towel and let rise until doubled in volume, about 1 hour.
Preheat the oven to 450F. Paint the top and sides of the risen loaves with the beaten egg white to glaze. Sprinkle, if you wish, with one of the toppings and place on the middle rack of the oven. Immediately throwa few ice cubes on the oven floor to create steam. Add more ice after 3 minutes and again after 6 minutes. Bake for a total of 15 minutes. Then reduce the oven temperature to 350F and bake for 20 minutes longer, or until the bread sounds hollow when the bottom is tapped. Turn the oven off and let the bread rest in the hot oven for 15 minutes. Remove to a rack and let cool.
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Reply
| | | From: Genie· | Sent: 6/9/2008 7:33 PM |
Oklahoma Salt Rising Bread - Genie
1 cup milk, scalded
1 1/2 teaspoons salt
2 1/2 tablespoons sugar
1/4 cup white corn meal
1 cup water, lukewarm
2 tablespoons lard
flour
milk
Let milk cool to lukewarm and add salt, half the quantity of sugar,
and the corn meal. Pour the mixture into a stone crock of jar,
cover, and set in a bowl of hot water. Keep in a warm place about
6 hours, or until it ferments.
When gasses escape freely, pour in the lukewarm water, and add
lard, remaining sugar, and 2 cups of flour, beating well. Put jar
back in bowl of hot water, and let rise until batter is light and
bubbly.
Turn into a warmed mixing bowl, and gradually stir in enough more
flour to make rather stiff dough. Turn onto a floured board and
knead for 12 minutes. Put into 2 greased bread tins, brush with
milk, cover with a clean cloth, and let rise in a warm place until
two and half times original bulk.
Bake in moderately hot oven (375 degrees F.) for 10 minutes.
Lower heat to 350 degrees F. and bake 25 minutes longer.
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:43 AM |
| Braided Egg Bread
This slightly sweet bread is also known as challah (pronounced KHAH-lah).
It's delicious for French toast.
1-1/2 cups skim milk
2 pkg. (1/4 oz. ea.) active dry yeast
5-1/2 cups all purpose flour
1 tsp. salt
1/4 cup shortening
1/2 cup egg substitute
1 egg yolk
1/2 cup honey
5-1/2 cups all purpose flour
1 egg, lightly beaten
1 tsp. sesame seeds (optional)
Preheat oven to 200° F.
Microwave 1-1/2 cups milk at HIGH in a microwave safe glass bowl 2 to 3
minutes or until heated.
Stir in yeast; let stand 5 minutes.
Combine 5-1//2 cups flour and salt in a large bowl; stir in yeast mixture.
Add shortening and
next 3 ingredients. Beat at low speed with an electric mixer 1 to 2 minutes.
Beat at medium
speed 5 more minutes.
Sprinkle dough with additional flour, and remove from bowl. (Dough will be
very sticky.) Place dough
in a lightly greased bowl, turning to grease top. Turn off oven.
Cover bowl with plastic wrap, and let rise in oven 30 minutes or until
doubled in bulk.
Remove from oven. Remove and discard plastic wrap.
Punch dough down, and divide in half. Divide each half into 3 equal portions.
Roll each portion into a 14-inch-long rope; pinch 3 ropes together at one end
to seal, and braid.
Repeat with remaining dough portions. Place braids on a parchment paper-lined
baking sheet.
Cover braids with plastic wrap, and let rise in a warm place, free from
drafts, 25 to 30 minutes
or until doubled in bulk. Brush evenly with beaten egg, and sprinkle with
sesame seeds, if desired.
Bake at 350° F., for 25 minutes or until golden. (A wooden pick should come
out clean.)
Makes 2 loaves
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Reply
| | | From: Genie· | Sent: 10/10/2008 1:55 AM |
No-Knead Bread Two cups unsifted all-purpose flour
One-quater cup sugar
One tablespoon salt
Two packages active dry yeast
One cup water
One-quarter cup cooking oil
One cup milk
One egg
Two to two and a half cups all-purpose flour Combine first four ingredients in large mixing bowl and set aside. Heat water, cooking oil and milk in saucepan over low heat until warm. Mix egg and warm liquid to flour mixture in bowl. Blend at lowest speed until moistened, then beat three minutes at medium speed. By hand, stir in the other two to two and half cups flour to form a stiff batter. Cover dough and let rise in warm place until light and doubled (about 50 minutes). Stir down dough and spoon dough into a greased 9 x 5-inch pan. Bake at 375 degrees for 45 to 50 minutes or until loaf sounds hollow when lightly tapped. Remove immediately and cool. Brush with butter. | |
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:35 AM |
Country White Bread
1 pound, 1 1/2 pound and 2 pound
This is a really nice bread that has great texture and flavor. It makes
nice toast. I used a 9x5 -inch pan and baked mine in the oven. I would use
the round shaping next time. The recipe is from Whole Grain Breads by
Machine or Hand by Beatrice Ojakangas.
SAMPLER LOAF:
2/3 cup water
3/4 teaspoon salt
2 teaspoons sugar
1/4 cup barley or oat flour
1 3/4 cups bread flour
1 teaspoon rapid-rising or active dry yeast
REGULAR LOAF
1 cup water
1 teaspoon salt
1 tablespoon sugar
1/3 cup barley or oat flour
2 2/3 cup bread flour
1 1/2 teaspoons rapid-rising or active dry yeast
LARGE LOAF
1 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup barley or oat flour
3 1/2 cups bread flour
2 teaspoons rapid-rising or active dry yeast
To Mix the Dough by Hand: Heat the water until warm, between 105° to 115°
F.; pour it into a large, warmed bowl and add the yeast. Let stand 5
minutes until the yeast begins to bubble. Stir in the salt, sugar, barley
flour, and half of the bread flour. Beat until smooth. Cover and let stand
15 minutes. Slowly add the remaining bread flour and beat until a soft
dough forms. Turn the dough out onto a very lightly floured board and
knead, adding flour if necessary, until smooth and springy, about 5 minutes.
Wash the bowl and grease it; place the dough back in the bowl and turn it
over to grease the top. Cover; let rise until doubled, about 1 hour.
To Mix the dough With a Heavy-Duty Mixer: Heat the water until warm,
between 105° to 115° F; pour it into the warmed mixing bowl and add the
yeast. Let stand 5 minutes until the yeast begins to bubble. Add the salt,
sugar, barley flour, and half of the bread flour. Beat until smooth. Cover
and let stand 15 minutes. Slowly add the remaining bread flour and beat
until a soft dough forms. Knead the dough in the mixer with the dough hook,
on medium to high speed, adding flour as necessary, until the dough pulls
away from the sides of the bowl and is smooth and springy but still soft to
the touch. Remove the dough hook, cover the bowl and let the dough rise
until doubled, about 1 hour.
To Mix the Dough in the Bread Machine: Pour the water (at room temperature)
into the pan. Add the remaining ingredients in the order listed. Make an
indentation in the dry ingredients and add the yeast. Select Dough and
press Start. If the dough is wet and sticky, add more flour, 1 tablespoon
at a time, until the dough is smooth yet soft to the touch. If the dough is
not soft to the touch but is very firm, add 1 teaspoon water at a time,
until the dough is smooth yet soft to the touch. The machine will stop when
the dough is ready to shape and bake.
To Mix and Bake the Bread in the Bread Machine: Follow the same
instructions for Mixing Dough in the Bread Machine. Select the Basic cycle,
set the crust on Medium and press Start. Make any necessary adjustment to
the dough after about 10 minutes of kneading.
To Shape and Bake in the Oven: Lightly grease a baking sheet or cover it
with parchment paper. Turn the dough out onto a lightly floured board or
lightly oiled surface., Punch the dough down and shape it into a round
loaf, dusting it on all sides with flour. Place the loaf, with the smooth
side up, onto a baking sheet. Cover and let rise in a warm place until
almost doubled, 45 minutes. Preheat the oven to 375°. Using a sharp knife
or razor, slash a 3-inch circle on the very top of the loaf. Bake 30 to 35
minutes, until the loaf is golden. Remove from the pan and cool on a wire
rack.
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:18 PM |
Panettone - 1 cup very warm water
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla
- 1 egg
- 5 Tbs. butter or margarine, softened
- 3 Tbs. non-fat dry milk
- 5 Tbs. sugar
- 1/2 tsp. salt
- 3 cups bread flour
- 2-1/2 tsp. yeast
Set the machine on light crust, start the machine. At the alarm add: 1/2 cup rasins, soaked in rum or water and well drained
3 Tbs. dried or candied fruit
2 Tbs. of pine nuts (or pecans)
The batter is rather soft but will thicken and yield a wonderful bread. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:31 AM |
Victorian Milk Bread
1 1/4 cups lukewarm milk
1 1/2 teaspoons salt
1 teaspoon sugar
3 1/2 cups bread flour
2 teaspoons dry yeast
egg glaze, made with 1 egg and 1 tablespoon milk
Sprinkle yeast and sugar into 1/2 cup of milk in bowl. Leave for 5 minutes; stir to dissolve. Stir in half of remaining milk. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 10 minutes. Put dough in clean bowl and cover with dish towel. Let rise for 45 minutes. Punch down, cover and let dough rise again until doubled in size about 45 minutes. Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into an "S" shape by shaping dough into a long loaf. To do this you flatten dough with the lightly floured palm of your hand to expel any gas bubbles. Keep dough in a round shape by exerting pressure evenly. Take one end of dough and fold it into center. Press gently to seal fold. Fold other half of dough into center, so that the folds overlap along middle of loaf. Gently press along seam with lightly floured palm of your hand to seal two folds. Use thumbs of both hands to create an indentation in center of dough. Before brining top half toward you, rest your fingertips along top of dough and five a firm, short push forward. This action tightens the interior of dough and gives an even textured crumb when bread is baked. Make sure dough is about 16 inches in length and 3 1/4 inches wide. Turn the shaped dough over at each end to form a S shape. Place shaped dough in greased loaf pan. Cover with dish towel. Proof until dough is 1 inch above the top of pan, about 1 hour. Brush top of loaf with egg glaze. Bake in preheated 400F oven for 45 minutes until golden.
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