The original recipe came from my Grandmother's mother. She would bake two or three batches of bread for the family. Grandma's Bread for breakfast is part of our ritual every morning! Be aware of the proportions in this recipe!
Combine in a large bowl:
2 cups wheat germ
1 1/2 cups cornmeal
1/3 cup carob powder
2 cups soy flour
14 cups whole wheat flour
7 teaspoons salt
2 cups sunflower seeds
2 cups milk powder
1/2 cups brewers yeast powder
2 cups millet
4 cups white flour
Cook oats:
Cook 1/2 cup regular oats in 1 1/2 cups water 10 minutes, or cover with water and cook in microwave 1 minute.
combine and set aside:
3 tablespoons yeast
1/2 cup lukewarm water
1 teaspoon honey
Combine in a large bowl:
9 cups hot water
1 1/2 cups honey
1 1/2 cups oil
2 cups carrot puree
Combine all ingredients in the large bowl. Add more white flour until the dough is a consistency that can be kneaded. Turn onto a floured board and knead. {Sometimes it is easiest to knead it half at a time.} Place in an oiled bowl. Cover and let rise in a warm place 1 to 1 1/2 hours.
Punch down and let rise again. Divide into 1 1/4-pound loaves. Knead and place in oiled 1-pound coffee cans. While the oven is preheating, let the bread rise to the third ring in the can.
Bake in a 350 degree oven about 40-50 minutes, rotating the loaves if necessary.
Makes 16-18 loaves. {It freezes well!}
Note:
The original recipe had several additional ingredients such as dolomite, rice polish, and graham flour, some of which cannot be easily found. After having the recipe evaluated by a nutritionist, it was suggested some substitutions could be made without affecting the overall nutritional value, thus shortening the list of necessary ingredients. We have added grated carrots for moisture and the millet for additional texture.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Friday, May 17, 2013
HERB BISCUITS
A rich, melt-in-your-mouth biscuit! When you run short on time, it is another quick solution for a dinner bread.
1 3/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Pinch cayenne pepper
1/2 cup cold butter, cut in chunks
1/2 cup plus 2 tablespoons whipping cream
1 egg, beaten
Combine the flour, baking powder, sugar, salt, parsley, chives, and cayenne. Cut in the butter. Combine the whipping cream and egg. Stir into the dry ingredients until the dough begins to hold together. Turn onto a floured board and knead with two swift strokes to smooth out the dough. Using a rolling pin or your hands, flatten the dough to 1/2" thick. Cut with a 3" rounded biscuit cutter. Place on an ungreased baking sheet.
Bake in a preheated 425 degree oven about 15 minutes or until lightly browned.
Makes 10 biscuits.
1 3/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Pinch cayenne pepper
1/2 cup cold butter, cut in chunks
1/2 cup plus 2 tablespoons whipping cream
1 egg, beaten
Combine the flour, baking powder, sugar, salt, parsley, chives, and cayenne. Cut in the butter. Combine the whipping cream and egg. Stir into the dry ingredients until the dough begins to hold together. Turn onto a floured board and knead with two swift strokes to smooth out the dough. Using a rolling pin or your hands, flatten the dough to 1/2" thick. Cut with a 3" rounded biscuit cutter. Place on an ungreased baking sheet.
Bake in a preheated 425 degree oven about 15 minutes or until lightly browned.
Makes 10 biscuits.
CORNMEAL BACON ROLLS
When this recipe was first being developed, one of our children {helper} wanted to make the bread for dinner. Well...to give you an idea of the results, these tasty rolls are now affectionately known as "Hockey Pucks." Needless to say, we have lightened the recipe so that it doesn't require a degree in bread baking to have them raise properly.
1 cup cornmeal
1 1/2 teaspoon salt
3 tablespoons honey
1/4 cup soft butter
1 cup scalded milk
6 ounces bacon
1/2 cup warm water
2 tablespoons yeast
1 cup whole wheat flour
2 eggs, beaten
2-2 1/2 cups white flour
1/4 cup butter, melted
Place the cornmeal, salt, honey, and butter in a large mixing bowl. Add the scalded milk. Cut the bacon into 1/4" slices and cook until it begins to crispen. Using a slotted spoon, remove from the pan and add to the cornmeal mixture. Let this mixture cool to lukewarm.
Combine the warm water and yeast. Let set until bubbly, 5-10 minutes.
Add the whole wheat flour, beaten eggs, and dissolved yeast to the cooled cornmeal mixture. Mix well. Gradually add enough white flour until you have a soft dough. Turn onto a floured board and knead until smooth. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk.
Punch the dough down and pinch off pieces the size of a golf ball. Shape into buns, roll in the melted butter, and place on a baking sheet or in muffin tins. Let rise 30 minutes.
Bake in a preheated 375 degree oven about 20 minutes.
Makes 24-30 buns or muffins.
1 cup cornmeal
1 1/2 teaspoon salt
3 tablespoons honey
1/4 cup soft butter
1 cup scalded milk
6 ounces bacon
1/2 cup warm water
2 tablespoons yeast
1 cup whole wheat flour
2 eggs, beaten
2-2 1/2 cups white flour
1/4 cup butter, melted
Place the cornmeal, salt, honey, and butter in a large mixing bowl. Add the scalded milk. Cut the bacon into 1/4" slices and cook until it begins to crispen. Using a slotted spoon, remove from the pan and add to the cornmeal mixture. Let this mixture cool to lukewarm.
Combine the warm water and yeast. Let set until bubbly, 5-10 minutes.
Add the whole wheat flour, beaten eggs, and dissolved yeast to the cooled cornmeal mixture. Mix well. Gradually add enough white flour until you have a soft dough. Turn onto a floured board and knead until smooth. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk.
Punch the dough down and pinch off pieces the size of a golf ball. Shape into buns, roll in the melted butter, and place on a baking sheet or in muffin tins. Let rise 30 minutes.
Bake in a preheated 375 degree oven about 20 minutes.
Makes 24-30 buns or muffins.
SESAME-GARLIC ROLLS
Straight from the oven, these rolls are light and aromatic. The next day they firm up and do not reheat particularly well. Our solution is to cut them in half, brush with butter, and grill them. Then the full flavor of the garlic is released, and they are delightfully crunchy!
2 1/2 cups warm water
2 teaspoons sugar
2 tablespoons yeast
1 teaspoon salt
3 large garlic cloves, minced
2/3 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1 cup whole wheat flour
3-4 cups white flour
1-2 cups sesame seeds
Using a large mixing bowl, combine the warm water, sugar, and yeast. Set aside until bubbly, 5-10 minutes.
Add the salt, garlic, Parmesan cheese, wheat germ, and whole wheat flour. Add enough white flour to form a soft dough. Turn onto a floured board and knead lightly. Place in a greased bowl, turning the dough to coat with oil. Cover and set in a warm place to rise until doubled, about 1 hour.
Punch the dough down and break off pieces the size of a golf ball {the dough will be sticky *}.
Roll balls in sesame seeds and place in greased muffin tins. Let rise until almost doubled.
Bake in a preheated 375 degree oven about 20-25 minutes.
Makes 24-30 rolls.
* If too sticky, knead very briefly. If you lightly coat your hands with butter or oil, the dough will be easier to work with.
2 1/2 cups warm water
2 teaspoons sugar
2 tablespoons yeast
1 teaspoon salt
3 large garlic cloves, minced
2/3 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1 cup whole wheat flour
3-4 cups white flour
1-2 cups sesame seeds
Using a large mixing bowl, combine the warm water, sugar, and yeast. Set aside until bubbly, 5-10 minutes.
Add the salt, garlic, Parmesan cheese, wheat germ, and whole wheat flour. Add enough white flour to form a soft dough. Turn onto a floured board and knead lightly. Place in a greased bowl, turning the dough to coat with oil. Cover and set in a warm place to rise until doubled, about 1 hour.
Roll balls in sesame seeds and place in greased muffin tins. Let rise until almost doubled.
Bake in a preheated 375 degree oven about 20-25 minutes.
Makes 24-30 rolls.
* If too sticky, knead very briefly. If you lightly coat your hands with butter or oil, the dough will be easier to work with.
CRACKED WHEAT SOURDOUGH BREAD
The nutty flavor and texture of cracked wheat adds interest to this sourdough bread.
2/3 cup cracked wheat {bulgar}
1 1/2 cups boiling water
1 1/2 cups warm water
1/2 cup brown sugar
1 1/2 tablespoons yeast
1 1/2 cups sourdough starter
2 teaspoons salt
1 cup milk powder
1/4 cup molasses
3 tablespoons vegetable oil
4 cups whole wheat flour
2 cups white flour
One hour prior to dissolving the yeast, place the cracked wheat in a saucepan. Add the boiling water, cover, and let set to soften. Drain in 1 hour and set aside.
Combine the warm water, brown sugar, and yeast. Set aside to dissolve, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the softened cracked wheat, salt, milk powder, molasses, oil, and the dissolved yeast. Mix well. Stir in the 4 cups of whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.
2/3 cup cracked wheat {bulgar}
1 1/2 cups boiling water
1 1/2 cups warm water
1/2 cup brown sugar
1 1/2 tablespoons yeast
1 1/2 cups sourdough starter
2 teaspoons salt
1 cup milk powder
1/4 cup molasses
3 tablespoons vegetable oil
4 cups whole wheat flour
2 cups white flour
One hour prior to dissolving the yeast, place the cracked wheat in a saucepan. Add the boiling water, cover, and let set to soften. Drain in 1 hour and set aside.
Combine the warm water, brown sugar, and yeast. Set aside to dissolve, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the softened cracked wheat, salt, milk powder, molasses, oil, and the dissolved yeast. Mix well. Stir in the 4 cups of whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.
HERBED SOURDOUGH BREAD
There are many variables in making a loaf of well-leavened sourdough bread. For those who have not worked with sourdough regularly, it is safest to include some yeast.
1/4 cup warm olive oil
2 teaspoons dried thyme
2 teaspoons dried chervil
1 teaspoon freshly ground pepper
3/4 cup warm water
1 tablespoon honey
1 tablespoon yeast
3 cups sourdough starter *
2 teaspoons salt
1 1/2 teaspoons baking soda
6 tablespoons milk powder
2 cups whole wheat flour
2 1/2 cups white flour
Combine the warm olive oil, thyme, chervil, and pepper. Set aside for 10 minutes to allow the flavors to meld.
Meanwhile, combine the warm water, yeast, and honey. Let set until bubbly, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the herbed oil, salt, baking soda, milk powder, and dissolved yeast. Mix well. Stir in the whole wheat flour. Gradually add white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and let set in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let set to rise until doubled in bulk.
Bake in a preheated 375 degree oven about 35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
Variation:
Substitute 1 tablespoon of dried rosemary and 2 minced garlic cloves for the thyme, chervil, and pepper.
* Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.
1/4 cup warm olive oil
2 teaspoons dried thyme
2 teaspoons dried chervil
1 teaspoon freshly ground pepper
3/4 cup warm water
1 tablespoon honey
1 tablespoon yeast
3 cups sourdough starter *
2 teaspoons salt
1 1/2 teaspoons baking soda
6 tablespoons milk powder
2 cups whole wheat flour
2 1/2 cups white flour
Combine the warm olive oil, thyme, chervil, and pepper. Set aside for 10 minutes to allow the flavors to meld.
Meanwhile, combine the warm water, yeast, and honey. Let set until bubbly, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the herbed oil, salt, baking soda, milk powder, and dissolved yeast. Mix well. Stir in the whole wheat flour. Gradually add white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and let set in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let set to rise until doubled in bulk.
Bake in a preheated 375 degree oven about 35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
Variation:
Substitute 1 tablespoon of dried rosemary and 2 minced garlic cloves for the thyme, chervil, and pepper.
* Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.
MILLET BREAD
The millet-often referred to as the "king of grains"-adds an interesting crunch and high nutritional value to an otherwise plain yeast bread.
1 cup oatmeal
1 cup hot milk
3 tablespoons butter, room temperature
1 tablespoon yeast
1 cup warm water
1/4 cup honey
2 1/2 teaspoons salt
2 cups whole wheat flour
1 1/2 cups millet
3-3 3/4 cups white flour
Place the oatmeal in a blender and grind into a flour. Transfer to a large mixing bowl and stir in the hot milk and butter. Cool to room temperature.
Dissolve the yeast in the warm water and honey. Let stand 10 minutes.
Add the dissolved yeast, salt, whole wheat flour, and millet to the cooled milk mixture. Mix well. Add 3 cups of the white flour. Stir to combine, adding more white flour if the dough is sticky. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead the dough briefly to shape it and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
1 cup oatmeal
1 cup hot milk
3 tablespoons butter, room temperature
1 tablespoon yeast
1 cup warm water
1/4 cup honey
2 1/2 teaspoons salt
2 cups whole wheat flour
1 1/2 cups millet
3-3 3/4 cups white flour
Place the oatmeal in a blender and grind into a flour. Transfer to a large mixing bowl and stir in the hot milk and butter. Cool to room temperature.
Dissolve the yeast in the warm water and honey. Let stand 10 minutes.
Add the dissolved yeast, salt, whole wheat flour, and millet to the cooled milk mixture. Mix well. Add 3 cups of the white flour. Stir to combine, adding more white flour if the dough is sticky. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead the dough briefly to shape it and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
SESAME BREAD
A different bread each evening is one way we plan variety in our menus. This bread, lighter than many of the others, goes well with delicate entrees. It is rather like a crumpet bread when sliced thin and toasted Try it for breakfast!
2 cups warm water
1 tablespoon honey
2 tablespoons yeast
2 tablespoons sesame oil
1/2 cup toasted sesame seeds
2 teaspoons salt
4 eggs, beaten
1/2 cup milk powder
2 cups whole wheat flour
4 cups white flour
Combine the warm water, honey, and yeast in a large bowl. Let set until dissolved, 5-10 minutes.
Add the sesame oil, sesame seeds, salt, beaten eggs, milk powder, and whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and let set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
2 cups warm water
1 tablespoon honey
2 tablespoons yeast
2 tablespoons sesame oil
1/2 cup toasted sesame seeds
2 teaspoons salt
4 eggs, beaten
1/2 cup milk powder
2 cups whole wheat flour
4 cups white flour
Combine the warm water, honey, and yeast in a large bowl. Let set until dissolved, 5-10 minutes.
Add the sesame oil, sesame seeds, salt, beaten eggs, milk powder, and whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and let set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
WHOLE WHEAT SEED BREAD
This seed-nut bread fits well in almost any menu and is delightful as breakfast toast. On the evenings we serve this, someone always asks for the recipe-which we are glad to share.
2 1/2 cups warm water
2 tablespoons honey
2 tablespoons yeast
2 tablespoons butter, melted and cooled
2/3 cup molasses
2 teaspoons salt
1/2 cup wheat germ
3/4 cup raw sunflower seeds
1/4 cup poppy seeds
1/4 cup sesame seeds
1/3 cup sliced almonds
4 cups whole wheat flour
2-2 1/2 cups white flour
Combine the warm water, honey, and yeast in a large mixing bowl. Let set until dissolved, 5-10 minutes.
Add the butter, molasses, salt, wheat germ, sunflower seeds, poppy seeds, sesame seeds, almonds, and whole wheat flour to the yeast mixture. Stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4"x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
2 1/2 cups warm water
2 tablespoons honey
2 tablespoons yeast
2 tablespoons butter, melted and cooled
2/3 cup molasses
2 teaspoons salt
1/2 cup wheat germ
3/4 cup raw sunflower seeds
1/4 cup poppy seeds
1/4 cup sesame seeds
1/3 cup sliced almonds
4 cups whole wheat flour
2-2 1/2 cups white flour
Combine the warm water, honey, and yeast in a large mixing bowl. Let set until dissolved, 5-10 minutes.
Add the butter, molasses, salt, wheat germ, sunflower seeds, poppy seeds, sesame seeds, almonds, and whole wheat flour to the yeast mixture. Stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4"x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
WHOLE WHEAT DILL BREAD
We feel this dill bread is a perfect companion to many fish or lamb entrees. It also makes flavorful toast for seafood spreads and is perfect for a tuna fish sandwich!
3 tablespoons olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 teaspoon salt
1 cup cottage cheese
2 tablespoons dried dill weed
1 tablespoon yeast
1 tablespoon sugar
1/2 cup warm water
1 cups whole wheat flour
2-3 cups white flour
Heat the oil in a medium-sized skillet. Add the onion and garlic, and cook until softened but not brown. Transfer to a large mixing bowl and add the salt, cottage cheese, and dill weed. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
3 tablespoons olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 teaspoon salt
1 cup cottage cheese
2 tablespoons dried dill weed
1 tablespoon yeast
1 tablespoon sugar
1/2 cup warm water
1 cups whole wheat flour
2-3 cups white flour
Heat the oil in a medium-sized skillet. Add the onion and garlic, and cook until softened but not brown. Transfer to a large mixing bowl and add the salt, cottage cheese, and dill weed. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
PARSLEY-CHIVE BREAD
A crunchy, fresh herb bread that we frequently serve with pork or fish.
1 cup coarse ground cornmeal
3 tablespoons soft butter
1 1/2 teaspoons salt
1 cup packed fresh parsley leaves, minced
3/4 cup chopped fresh chives
1 1/2 cups hot water
2 tablespoons yeast
2 teaspoons sugar
1/2 cup warm water
2 eggs, beaten
2 cups whole wheat flour
2-3 cups white flour
Place the cornmeal, butter, salt, parsley, and chives in a large mixing bowl. Add the hot water and stir to combine. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the beaten eggs, dissolved yeast, and whole wheat flour to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add more flour as needed to prevent the dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
1 cup coarse ground cornmeal
3 tablespoons soft butter
1 1/2 teaspoons salt
1 cup packed fresh parsley leaves, minced
3/4 cup chopped fresh chives
1 1/2 cups hot water
2 tablespoons yeast
2 teaspoons sugar
1/2 cup warm water
2 eggs, beaten
2 cups whole wheat flour
2-3 cups white flour
Place the cornmeal, butter, salt, parsley, and chives in a large mixing bowl. Add the hot water and stir to combine. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the beaten eggs, dissolved yeast, and whole wheat flour to the mixing bowl. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add more flour as needed to prevent the dough from sticking. Place in a greased bowl, turning to coat the dough with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
BASIL and SUN-DRIED TOMATO BREAD
Several years ago, we began drying our own tomatoes-now a staple in our kitchen.
2 tablespoons seasoned oil from tomatoes
8 medium shallots, minced
4 large garlic cloves, minced
4 1/2 ounces sun-dried tomatoes, snipped into small pieces
1 1/2 teaspoons salt
1 1/2 cups V8 vegetable juice or tomato juice
3 tablespoons minced fresh basil {or 1 tablespoon dried}
1 tablespoon yeast
1 teaspoon sugar
1/2 cup warm water
2 cups whole wheat flour
2 1/2-3 cups white flour
Heat the seasoned oil in a medium-sized skillet.
Add the shallots, garlic, and sun-dried tomatoes, and cook until softened. Transfer to a large mixing bowl and add the salt, V8, and basil. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl and stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down dough and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4' x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
2 tablespoons seasoned oil from tomatoes
8 medium shallots, minced
4 large garlic cloves, minced
4 1/2 ounces sun-dried tomatoes, snipped into small pieces
1 1/2 teaspoons salt
1 1/2 cups V8 vegetable juice or tomato juice
3 tablespoons minced fresh basil {or 1 tablespoon dried}
1 tablespoon yeast
1 teaspoon sugar
1/2 cup warm water
2 cups whole wheat flour
2 1/2-3 cups white flour
Heat the seasoned oil in a medium-sized skillet.
Add the shallots, garlic, and sun-dried tomatoes, and cook until softened. Transfer to a large mixing bowl and add the salt, V8, and basil. Set aside to cool.
Dissolve the yeast and sugar in the warm water and set aside 5-10 minutes.
Add the whole wheat flour and dissolved yeast to the mixing bowl and stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down dough and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4' x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
SPICY CORNMEAL BREAD
Due to a fondness for the flavor and texture of cornmeal, we went through a period of trying it in many dishes. This turned out to be a keeper!
1 1/2 cups coarse ground cornmeal
1/2 cup minced whole green onion
1/4 cup Worcestershire sauce
2 tablespoons hot sauce
2 tablespoons butter
2 tablespoons honey
1 tablespoon salt
2 cups whole wheat flour
1 cup scalded milk
1 cup hot water
1 tablespoon yeast
1/4 cup warm water
4-5 cups white flour
Combine the cornmeal, green onion, Worcestershire sauce, hot sauce, butter, honey, salt, and whole wheat flour in a large mixing bowl. Add the scalded milk and hot water. Mix well. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Combine the dissolved yeast and the cornmeal mixture. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
1 1/2 cups coarse ground cornmeal
1/2 cup minced whole green onion
1/4 cup Worcestershire sauce
2 tablespoons hot sauce
2 tablespoons butter
2 tablespoons honey
1 tablespoon salt
2 cups whole wheat flour
1 cup scalded milk
1 cup hot water
1 tablespoon yeast
1/4 cup warm water
4-5 cups white flour
Combine the cornmeal, green onion, Worcestershire sauce, hot sauce, butter, honey, salt, and whole wheat flour in a large mixing bowl. Add the scalded milk and hot water. Mix well. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Combine the dissolved yeast and the cornmeal mixture. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
WALNUT-ONION BREAD
A wonderful bread for a menu needing additional texture.
2 tablespoons butter
1 1 /2 cups chopped onion
1 garlic clove, minced
2/3 cup milk
3/4 cup coarsely chopped toasted walnuts
2 1/2 teaspoons salt *
1 tablespoon yeast
2/3 cup warm water
1 1/2 cups whole wheat flour
3 1/2-4 1/2 cups white flour
Melt the butter in a medium-sized skillet. Add the onion and garlic, and saute until limp but not brown. Add the milk, walnuts, and salt. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Place the cooled milk mixture in a large mixing bowl. Add the dissolved yeast and the whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
* When making this bread in a larger batch, cut back on the amount of salt, but double or triple the remaining ingredients.
2 tablespoons butter
1 1 /2 cups chopped onion
1 garlic clove, minced
2/3 cup milk
3/4 cup coarsely chopped toasted walnuts
2 1/2 teaspoons salt *
1 tablespoon yeast
2/3 cup warm water
1 1/2 cups whole wheat flour
3 1/2-4 1/2 cups white flour
Melt the butter in a medium-sized skillet. Add the onion and garlic, and saute until limp but not brown. Add the milk, walnuts, and salt. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Place the cooled milk mixture in a large mixing bowl. Add the dissolved yeast and the whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
* When making this bread in a larger batch, cut back on the amount of salt, but double or triple the remaining ingredients.
HERB-CHEESE BREAD
Our first herb-cheese bread was developed when we had some overly ripe blue cheese. We were pleased with the results and began to try different cheese-and-herb combinations.
1 1/2 cups oats
2 teaspoons salt
2 1/4 teaspoons dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
3 tablespoons honey
1/4 cup soft butter
1 cup boiling water
1/2 cup warm water
2 tablespoons dry yeast
2 eggs, beaten
1/2 cup milk
1/2 cup sour cream
3/4 pound sharp Cheddar cheese, grated
2 cups whole wheat flour
4-5 cups white flour
Combine the oats, salt, rosemary, marjoram, dill, garlic powder, honey, and soft butter in a large mixing bowl. Add the boiling water and stir. Cool about 10 minutes until lukewarm.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Add the beaten eggs, milk, sour cream, Cheddar cheese, and whole wheat flour to the lukewarm oat mixture. Add the dissolved yeast and stir. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. * Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
* The 4" x 6" bread pans produced a small-sized loaf that we feel fits our dinner baskets well. Large, sandwich-sized slices have a tendency to hang over the edges and tear. We also liked the apperance of the small slice on the dinner plate.
1 1/2 cups oats
2 teaspoons salt
2 1/4 teaspoons dried rosemary
1 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
3 tablespoons honey
1/4 cup soft butter
1 cup boiling water
1/2 cup warm water
2 tablespoons dry yeast
2 eggs, beaten
1/2 cup milk
1/2 cup sour cream
3/4 pound sharp Cheddar cheese, grated
2 cups whole wheat flour
4-5 cups white flour
Combine the oats, salt, rosemary, marjoram, dill, garlic powder, honey, and soft butter in a large mixing bowl. Add the boiling water and stir. Cool about 10 minutes until lukewarm.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Add the beaten eggs, milk, sour cream, Cheddar cheese, and whole wheat flour to the lukewarm oat mixture. Add the dissolved yeast and stir. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. * Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
* The 4" x 6" bread pans produced a small-sized loaf that we feel fits our dinner baskets well. Large, sandwich-sized slices have a tendency to hang over the edges and tear. We also liked the apperance of the small slice on the dinner plate.
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