1094 lines
47 KiB
Plaintext
1094 lines
47 KiB
Plaintext
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Subject: BREAD: Bread Recipes Collection
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Date: Mon, 22 Mar 93 09:57:57 -0500
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The following is my favorite collection of bread recipes. There is a
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bibliography near the end of this list. There are several sourdough recipes
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as well as several recipes for cheese breads, whole wheat breads and breads
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with oatmeal. Please post this collection to rec.food.recipes at your
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convenience in whatever manner you prefer...... or suggest changes that you
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think are appropriate.
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.....-Anne Louise Gockel
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.....Cornell Computer Science
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Internet: alg@cs.cornell.edu..UUCP: cornell!alg
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-------------
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All of the following recipes have been adapted from the sources listed. These
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recipes reflect how I make them, not neccessarily how the author intended them
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to be made. I've only included the recipes that I thought were generally good
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and successful.
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I regularly add one step that is nonstandard: I almost always give the bread
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an extra rising when the flour is half mixed in. The extra rising make the
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bread smoother. With sourdough the extra rising allows the starter to digest
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many of the lumps of flour which makes the dough almost silky soft. After
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adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle
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or brownie batter and I let it rise until doubled. Some of the recipes (esp
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the ones with potato) refer to this as a "slurry". Some recipes, especially
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those that use potato to enhance the yeast, do call for this extra rising;
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however I add this step to all bread recipes.
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Please note that I got tired of typing while entering these recipes. The
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first recipes have much more detail than the later ones. The early ones may
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say "Turn dough onto a floured board and knead until smooth and elastic,
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adding more flour as neeeded." The later ones say "Knead." If the later
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recipes look sparse, read a few of the earlier ones for added details. I
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trust you'll get the idea.
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All bread cookbooks try to describe what bread that has the proper amount of
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kneading looks and feels like. Most cookbooks say that the properly bread is
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"smooth and elastic". The "smooth" part is easy. I've never known exactly
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have to interpert the "elastic" part. _The Enchanted Brocali Forest_
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describes the kneaded bread as "the consistency of your earlobe". I think
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this is actually one of the better descriptions. The bread is not really
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sticky, and it has some give and flexibility. So take off your earrings and
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check it out. Additionally, _The Laurel's Kitchen Bread Book_ illustrates
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taking a piece of bread dough and stretching it to see the gluten. A small
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piece can be stretched until it is almost paper thin without tearing (well,
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without tearing too much!) and you can see the gluten strings when you hold
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the dough up to the light. If you cannot stretch the dough fairly thin
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without tearing it to pieces, it needs another 100 strokes of kneading. Bread
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with alot of oatmeal or cheese may be more difficult to stretch and may
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require more kneading.
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I have been told that it is almost impossible to overknead bread if you are
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kneading by hand. I think this is true. You can overknead with a mixer or a
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food processor, but not by hand. Laurel's Kitchen suggests kneading each loaf
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of whole wheat bread 300 times (e.g. 600 times for two loaves). This is
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definitely a good rule for the bread made only from whole wheat flour. I find
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that 400-500 strokes is usually adequate for two loaves of bread that contains
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at least half white flour.
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The purpose of kneading bread is to cause the gluten to form and the bread
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becomes smooth. The purpose is NOT to incorporate flour. You might use a
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kneading sort of action to mix some of the flour into the dough when the dough
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is too heavy for other utensils. During the kneading stage, you need to use
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flour or water to keep the dough from sticking to your board and invariably
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some will be incorporated into the dough. But incorporating flour is NOT the
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purpose of kneading! Indeed, Laurel's Kitchen recommends kneading using water
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to control sticking instead of flour. (And I know that sounds sacrilegious,
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but I tried it and *it works*.)
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To proof yeast, fill a small metal or ceramic bowl with very very hot water.
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This will warm the bowl. When the bowl is warm, dump out the hot water and
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add 1/4 cup of water at 85-95 degrees. This is "baby milk" temperature; when
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you place this water on the inside of your wrist it feels warm, but does not
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hurt. Sprinkle the yeast over the water and stir it in. Add 1/4 cup or less
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of sugar. Let the yeast sit for 15-30 minutes. it should form a bubbly head
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at least 1" high; this is similar to the foam on a head of beer. If the
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yeast doesn't rise within 30 minutes your yeast may be dead; throw it out and
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try a fresher package of yeast. If your yeast rises only an inch and it takes
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30 minutes to rise, the yeast isn't very strong; consider using extra yeast so
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your bread will rise as expected.
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Some cookbooks say that when you make a double recipie you should not double
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the quantity of yeast. I usually double the quantity of yeast for a double
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recipe, but I'm the sort of person that never follows instructions.
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When baking bread I usually make an extra small loaf of bread for eating
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immediately. If a large loaf of bread is cut while it is steaming hot, the
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loaf will usually collapse and be less attractive after it cools. If you plan
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to eat the entire loaf in a few hours this is fine; but if you only want a
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slice or two you may not wish to damage the rest of the loaf.
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If you look around you should be able to find a small, 6"x3" loaf pan that
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holds about 1/3 - 1/2 of a loaf of bread. Simply increase the liquids and
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flour in your recipe by about 1/4 and you will have enough dough for this
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small loaf pan. If you have extra ingredients like oatmeal or cheese you
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might increase them a bit, but it's not neccessary. The small loaf can be
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served hot directly from the oven as a treat for the cook and anyone else
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hanging around the kitchen.
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.
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Basic Sourdough Starter (from Sourdough Cookery)
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First: see if you can get some from your friend instead! If not:
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2 c. flour
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1 tsp salt
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3 tbl sugar
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1 tbl yeast (1/2 pkg)
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2 c. lukewarm water
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Never let sourdough starter touch metal. Use a wooden spoon and plastic,
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ceramic or wooden bowl.
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With a wooden spoon stir dry ingredients together and gradually add warm
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water. Stir until mixture resembles a smooth paste. Cover with towel and set
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in a warm place to sour. Stir mixture several times a day. In 2-3 days the
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sourdough will be ready.
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Store in a plastic container, with holes punched in the lid to allow gases to
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escape. I use a yogurt or margarine container with holes in the lid.
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To make batter for a recipe, take out 1 cup stater and add 1 cup flour and 1
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cup lukewarm water. (I usually just use all of the starter and add 1 cup or
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more of flour and water). Stir with a wooden spoon. Don't worry about the
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lumps. Cover and set in a warm location overnight (or at least for a few
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hours). Before you use the starter be sure to save at least 1/2 cup (add it
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to any saved starter). As soon as the lumps are gone it's ok to use the
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batter. If you leave it overnight it may seperate before morning, just stir
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it back together.
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Once a week replenish the starter this way. I typically just put all of the
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starter into a bowl and add 1/2 - 1 1/2 cup of flour and water. If I don't
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intend to make bread I use just 1/2 cup, if I need alot of starter I use up to
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1 1/2 cups. The starter stays more "sour" if you leave it on the counter for
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several days at a time and if you try not to add too much flour at any one
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time. However I have never gotten a truely sour sourdough out of this
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starter (well, see additional notes below).
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If the starter starts acting somewhat whimpy, add 1 tbl of yeast when you
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replenish it. Be sure to occassionally completely clean the container that
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you use for storing the starter!
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I find that the starter occassionally puts off a bit of grey liquid on the top
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of the container. I usually pour this off. As the starter matures the amount
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of grey liquid decreases.
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There are other starters in this book, including one made from yogurt. I'm
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slightly reluctant to keep a yogurt starter going forever, but a friend claims
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he had one he really liked. I may try that as I prefer a good sour bread.
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.
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Sourdough Bread, regular: (Based on recipe in _Sourdough Cookery_ pg 35)
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2 - 2 1/2 c refreshed starter
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.(refresh the starter using about 2 cups flour and 2 cups water,
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.use 2 cups for this recipe and put the rest back in the refrigerator)
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1 cup milk (if you want sour bread, use yogurt; but that still doesn't make it
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.*real* sour)
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3 tbl butter or margarine
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2 tsp salt
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1 pkg (2 3/4 tsp, 1 scant tbl) yeast
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.proofed in 1/4 cup warm water and 2 tbl sugar
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6 1/2 cup flour (approx)
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1 tsp baking soda
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Remember: Never let sourdough starter touch metal. Use a wooden spoon and
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plastic, ceramic or wooden bowl. I use a plastic bowl and wooden spoon for the
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entire process.
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Heat milk or yogurt until scalded. Remove from heat. Add butter or margarine
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(so it melts). Let cool.
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When cooled to lukewarm, combine milk/yogurt with the starter and the yeast.
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Put 2 cups of flour and the baking soda and salt in a sifter (which mixes it
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together nicely) and sift into starter. Mix until fairly smooth. The mixture
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should be about as thick as a brownie batter. If it's too thin add a bit more
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flour.
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Cover and let rise for 30-40 minutes until doubled.
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Using a heavy wooden spoon (get a real strong one from JPMeads! for <$3!) mix
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in the remaining flour about 1 cup at a time. When it's too hard to mix,
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knead it with your hands in the bowl until it stops being very sticky.
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Turn the dough onto a floured board and knead it, continueing to incorporate
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flour as needed. Knead 5 minutes or more until smooth and elastic. The dough
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will be extremely smooth and silky.
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Let dough rise for 1-2 hours until doubled. Punch down. Seperate into 2
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loaves (or 2 1/2 loaves). Shape into loaves or shape into round loaves and
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place in greased 8-9" pie pans.
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Let rise until about 1 1/2 times original size. Bake at 375 degrees for 50
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minutes or until done. Yum.
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Variation: Add 1 1/2 cup shredded cheddar cheese and 1 cup diced pepperoni or
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ham to the first slurry mixture. A real favorite!
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Variation: 7/6/92: I accidentally learned how to make sourdough bread that's
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very sour. I mixed up some bread adding flour until it was the consistency of
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brownie dough. As always, I left the bread to rise. Well, things got hectic
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and I left the bread at this stage for about 12 hours. Then I put it in the
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fridge overnight. The next morning I let it warm up, finished making and
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kneading the dough and baked it as usual. Basically the dough sat for at
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least 24 hours and the sourdough starter dispersed throughout the batter!
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The result was a loaf of sourdough bread that is very *sour*! Like the "San
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Fransisco sourdough" we used to find in Seattle. Love it!!!
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.
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Sourdough Oatmeal Bread (Based on recipe in _Sourdough Cookery_ page 44)
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1 1/2 cups refreshed starter
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2 cup oatmeal
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1 1/2 cup yogurt (or milk)
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1/2 cup molasses
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1/4 cup brown sugar
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.(I substitute 1/2 cup honey for both molasses and brown sugar)
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3 tbl margarine (melted or at least softened)
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1 package yeast (1 scant tbl) proofed in 1/4 cup warm water and 2 tbl sugar
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1 tsp baking soda
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2 tsp salt
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3 - 4 1/2 cup flour
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Heat the yogurt until almost boiling. Pour it over the oatmeal and stir and
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let stand a while so the oatmeal softens. Add margarine and
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sugar/molasses/honey. When cooled to lukewarm add the yeast mixture and the
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sourdough starter.
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Sift 1 cup flour and baking soda and salt and add. Mix with a wooden spoon
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until smooth. Cover and let rise.
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Add the rest of the flour mixing it in. When it's too stiff to mix, continue
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mixing in the bowl with your hands. When it's no longer sticky, turn onto a
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floured board and knead, adding flour as needed.
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Let the dough rise. Punch down, divide into two loaves, shape and place in
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greased loaf pans. Let the dough rise again. Bake at 400 degrees for 35-40
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minutes.
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Variations:
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Add 1 cup shredded mozerella, montaray jack or munster cheese to the oatmeal
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mixture. This bread will last *forever*. We took it in the car on a road
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trip for 5 days and on the 5th day it was as fresh as on the first day.
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Furthermore the consistency of this bread is very good; it can be sliced very
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thinly without crumbling.
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Substitute 2 cups whole wheat flour for the oatmeal. Add 1 cup shredded
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cheese.
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.
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Tomato-Cheese Sourdough Bread (Based on recipe in _Sourdough Cookery_ page 50)
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Really MARVELOUS bread! Quickly disappears at parties.
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Yield: two *large* round loaves
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1 cup refreshed starter
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1 28 oz can Italian plum tomatoes
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1/2 can tomato paste
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2 pkgs (2 tbl) yeast proofed in 1/4 cup water and 2 tbl sugar
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3/4 - 1 lb extra sharp cheddar cheese, grated
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1/2 tsp baking powder
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2-3 tbl margarine or butter, melted
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2 tsp salt
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6 cups flour
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Remove tomatoes from their juice and dice them into small pieces. Add diced
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tomatoes, about half of the juice from the canned tomatoes, tomato paste and
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cheese to the starter mixture. Add the melted margarine. Mix. Add the
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yeast.
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Sift baking powder and salt with 2 cups of flour. Add to the starter mixture.
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You should have a slurry the consistancy of brownie batter (add another cup of
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flour if need be).
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Let the slurry rise until doubled in bulk. Add the rest of the flour 1 cup at
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a time. When the mixture is too stiff to stir, continue adding flour while
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kneading it in the bowl. Turn out onto a floured board and knead (while
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adding flour as neede). The dough should be very smooth and silky.
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The dough rise until doubled. It rises fairly quickly. Punch down and divide
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into 2 or 2 1/2 loaves. Form into loaves and place in greased loaf pans or
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greased 8-9" pie pans. I use 2 pie pans and a small half-loaf pan; the round
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loaves are huge! Let rise. Bake at 375 degrees for about 40 minutes.
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Variation: add some refreshed dried tomatoes. You might want to cut down on
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the tomato paste and tomato juice with this variation.
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.
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Superb Margherita Pizza (Based on recipe in _Sourdough Cookery_ page 212)
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2 very large pizzas (actually almost enough dough for 3 pizzas)
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1 1/2 cups replenished sourdough starter
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1 cup scalded milk
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1 1/2 tsp salt
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2 tbl butter or margarine
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1 tbl yeast proofed in 1/4 cup water and 2 tbl sugar)
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3-4 cup flour
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olive oil
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1/2 cup fresh basil leaves
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handful fresh oregano leaves (optional)
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3 cloves garlic, peeled and diced
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oil
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1 large can Italian plum tomatoes, diced (or 1 1/2 cans preferred)
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Mozzerella cheese
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1/8 - 1/4 cup parmesan cheese
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Put margarine in milk so it melts. Add salt. Let milk mixture cool. When
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cooled add to yeast. Add 1 cup flour. If you have time, let this slurry
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rise. If you don't, add the rest of the flour. Knead the dough, it will be
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fairly soft and silky. Let rise. Divide into two (or 3?) and line a greased
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pizza pan or 16"x13" pan.
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Heat some oil in a saucepan. Add the garlic and fry until brown. Add the
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diced tomatoes. Reserve the juice in case you decide you want it later. Stir
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the tomatoes and cook them lightly until you get a nice tomatoe sauce. It
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won't be too thick and it will be quite chunky.
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Spread a very thin layer of olive oil over the pizza crust. Place the basil
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and oregano leaves on the pizza. Pour tomato sauce on top of the fresh herbs.
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Cover with shredded mozerella cheese. Put a small amount of parmesan cheese
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on top. Be sure to let the pizza rise for about 30 minutes or it will come
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out real flat and cardboardy. Then bake at 425 degrees for about 25 minutes.
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This is WONDERFUL pizza and it keeps much longer than most comercial pizzas
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(it's still good almost a week later!). Reheat in the oven instead of the
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nuke if possible of course. Very very very tasty.
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Variations:
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- you can top a pizza with pesto and refreshed dried tomatoes. I'ld probably
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add a bit of cheese, but you don't have to. That's the yuppie variation.
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- Top with slices of fresh tomatoes before baking
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- Substitute (lightly cooked) spinach for the basil, add mushrooms, top with
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sliced fresh tomatoes.
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.
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Carl Gohs' Bread (from Beard on Bread, page 37)
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The first time I made this I thought it was wonderful. Later attempts did not
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seem quite as moist nor did they rise as high. I think you should not use
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more than about 3/4 cup of WW flour. This bread is alot of work, but very
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tasty.
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3 pkgs (3 tbl) yeast refreshed in 1/2 cup water and 1 tbl brown sugar (or 2 tbl
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.white sugar)
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4 1/4 cups flour
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3/4 cup whole wheat flour
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1 med potato, unpeeled, boiled in 2 cups water
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1 cup wheat germ
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1/2 cup dried milk
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2 tsp salt
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Proof the yeast until it gets a 2" head. Add 1/2 cup flour and stir until
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it's a smooth paste. Set this sponge aside to rise for about an hour. Each
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time it doubles in bulk, stir it down.
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Boil potato until it is done. Place it in a potato ricer. SAVE the water!
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Push the potato through the ricer until you have a very smooth mashed potato.
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Measure 1 1/2 cups potato water (add tap water if you have to). Add the
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mashed potato to the water and set aside to cool.
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Combine whole wheat flour, 1 cup regular flour, wheat germ, dried milk and
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||
|
salt. Stir well. When potato mixture has cooled and yeast mixture has been
|
||
|
deflated at least two times, add both to the flour mixture. Stir until all
|
||
|
ingredients are well blended. Add up to another 1 cup of flour until mixture
|
||
|
is a slurry the consistency of brownie mixture. Cover and set aside to rise.
|
||
|
|
||
|
Add the rest of the flour and knead the bread. Let rise about 1-2 hours until
|
||
|
doubled in bulk. Divide in two and form into loaves. Place in greased loaf
|
||
|
pans and let rise again. Preheat oven to 450 degrees. Immediately reduce
|
||
|
heat to 400 degrees when you put the bread into the oven. Bake for 40
|
||
|
minutes.
|
||
|
|
||
|
.
|
||
|
Cracked Wheat Bread (from Beard on Bread, pg 71)
|
||
|
|
||
|
This is a MARVELOUS bread that I really like
|
||
|
|
||
|
1/2 cup of mixture of bulgher wheat and pearl barley (I use about 2/3 wheat and
|
||
|
.1/3 barley)
|
||
|
3/4 cup boiling water
|
||
|
1 package yeast (1 tbl) proofed in 1/2 cup water and 2 tbl sugar
|
||
|
1/4 cup margarine or butter
|
||
|
2 tsp salt
|
||
|
2 tbl molasses
|
||
|
2 tbl honey
|
||
|
1 cup milk
|
||
|
1 cup whole wheat flour
|
||
|
4 cups white flour
|
||
|
|
||
|
Pour the boiling water over the cracked wheat + barley, cover tightly and let
|
||
|
stand for 30 minutes until cooked.
|
||
|
|
||
|
Scald the milk and add the butter, salt, molasses and honey. Cool to lukewarm
|
||
|
then add to yeast mixture. Add the whole wheat flour and up to 1 cup of the
|
||
|
white flour. When the mixture is about as stiff as brownie dough cover it and
|
||
|
let it rise.
|
||
|
|
||
|
Add the rest of the flour, knead and let rise. Divide into two loaves, put
|
||
|
into greased pans and let rise. Bake at 375 degrees for 30-35 minutes.
|
||
|
|
||
|
This is one of my favorite recipes and it always seems to come out
|
||
|
wonderfully!!!
|
||
|
|
||
|
.
|
||
|
Oatmeal Bread (from Beard on Bread pg 90)
|
||
|
|
||
|
This bread is somewhat heavy and dense but is very good toasted with cheese on
|
||
|
top. One of my other cookbooks has an oatmeal and swiss cheese recipe and
|
||
|
that sounds like an interesting variation.
|
||
|
|
||
|
1 cup oatmeal
|
||
|
1 cup boiling water
|
||
|
2 pkg yeast (2 tbl) proofed in 1/2 cup warm water and 1 tbl sugar
|
||
|
1 cup scalded milk
|
||
|
3 tbl margarine or butter
|
||
|
1 tbl salt
|
||
|
1/4 cup brown sugar (or honey)
|
||
|
4-5 cups flour
|
||
|
|
||
|
Cook the oats in the water until thickened, about 3 minutes. Add the warm
|
||
|
milk, salt, brown sugar or honey and margarine. Mix together. Let cool.
|
||
|
|
||
|
When cooled add the yeast. Add about 1-2 cups of flour until mixture has
|
||
|
consistency of brownie batter. Let rise. Add the rest of the flour. Knead,
|
||
|
adding flour as needed.
|
||
|
|
||
|
Let rise. Punch down and divide into two. Form into loaves and place in
|
||
|
greased loaf pans. Let rise. Bake 45-50 minutes at 375 degrees. CAUTION: my
|
||
|
notes say to check them after 35-40 minutes!
|
||
|
|
||
|
.
|
||
|
Whole Wheat Rollup Loaves, 2 loaves,
|
||
|
.roughly based on Cinnamon Swirl Loaf in The Complete Book of Breads
|
||
|
|
||
|
A very soft WW bread that has various treats rolled up in it. When I made it
|
||
|
I found that the bread tended to seperate and get huge holes between the
|
||
|
filling and the bread. I don't know how to solve this problem. The idea came
|
||
|
from a spinach and feta rollup that Kim got at Ludgates.
|
||
|
|
||
|
Place.2 cup white flour
|
||
|
.1 tsp salt
|
||
|
in mixing bowl
|
||
|
|
||
|
Heat.1 1/4 cup milk (or yogurt)
|
||
|
Add .1/4 cup margarine
|
||
|
|
||
|
Proof 1 1/2 package yeast (1 1/2 tbl) in 1/4 cup warm water and 1 tbl sugar
|
||
|
|
||
|
Add 1/4 cup honey to milk and margarine mixture. Let cool until lukewarm.
|
||
|
|
||
|
When cooled, add milk and yeast mixtures to the dry ingredients. Mix with a
|
||
|
mixer on medium for 2 minutes.
|
||
|
|
||
|
Add .2 eggs
|
||
|
.3/4 cup wheat germ (and/or oat bran, etc)
|
||
|
.3/4 cup whole wheat flour
|
||
|
.1/4 cup shredded fresh herb such as basil (optional)
|
||
|
|
||
|
Mix 3 minutes more. Should be a medium thick dough
|
||
|
|
||
|
Let rise
|
||
|
|
||
|
Add .1 1/2 - 2 1/2 cup flour (4 1/2 - 5 1/2 cup flour TOTAL)
|
||
|
.
|
||
|
Knead. Let rise. Divide into two. Roll each half out flat. Spread with
|
||
|
filling. Roll up. Pinch *TIGHTLY* shut. Let rise. I do not know how to
|
||
|
prevent the dough from seperating from the filling.
|
||
|
|
||
|
Bake at 350 degrees for 40 minutes. Test with a toothpick.
|
||
|
|
||
|
Possible fillings:
|
||
|
.shredded cheese and diced ham
|
||
|
.shredded chesse and pieces of spinach
|
||
|
|
||
|
It may be helpful to spread the dough with a thin layer of butter or
|
||
|
room-temperature cream cheese or ricotta before adding the filling. When I
|
||
|
spread the dough with cream cheese, the dough did NOT seperate from the cream
|
||
|
cheese. This implies you might have to spread the cream cheese on both sides
|
||
|
of the dough before rolling it up?
|
||
|
|
||
|
Idea: Try twisting the bread after you make a loaf and before you put it
|
||
|
in the pan. Twist it 1-2 times. This won't prevent the holes, but it will
|
||
|
make it so the holes swirl through the loaf instead of cutting the loaf into
|
||
|
multiple pieces horizontally.
|
||
|
|
||
|
Despite the holes, this is a very good bread. Very soft and light. Almost
|
||
|
like a soft dinner roll.
|
||
|
|
||
|
.
|
||
|
Herb Bread (based on Potato Bread in The Complete Book of Bread)
|
||
|
|
||
|
Proof 1 package of yeast in 1/4 cup warm water and 1-2 tbl sugar
|
||
|
|
||
|
Boil 3 small potatoes in 2 cups water and rice them (see Carl Goh's bread
|
||
|
above). Result:
|
||
|
.1 1/2 cup potato water
|
||
|
.3/4 cup boiled, riced potato
|
||
|
|
||
|
Combine potato, potato water with
|
||
|
.1/2 cup butter
|
||
|
.1 tsp salt
|
||
|
.1 tbl sugar
|
||
|
.1/2 cup dried milk
|
||
|
When cooled, add the yeast mixture.
|
||
|
|
||
|
Add 2 - 2 1/2 cup flour to make a slurry the consistency of brownie batter.
|
||
|
(Or use 1 cup flour and 1 cup wheat germ). Stir to remove most of the lumps.
|
||
|
Let rise for an hour or more.
|
||
|
|
||
|
Add 4-6 cups flour and knead. The dough is very soft and smooth! Let rise
|
||
|
for an hour or more. Knead for a few more minutes and divide into three
|
||
|
pieces.
|
||
|
|
||
|
Roll each piece out flat. Sprinkle with some fresh herbs (one herb per loaf),
|
||
|
such as:
|
||
|
.1 tbl diced fresh basil
|
||
|
.2 tsp diced fresh rosemary
|
||
|
.2 tsp diced fresh oregano
|
||
|
.fresh dill
|
||
|
.savory
|
||
|
.marjaram
|
||
|
.thyme
|
||
|
|
||
|
Fold up each piece and knead it to distribute the herbs. Make each piece into
|
||
|
a loaf (or put in a 8-9" pie pan) and let rise. Bake at 375 degrees.
|
||
|
|
||
|
.
|
||
|
Wheat and Oat Bread (Based on recipe in _Complete Book of Bread_)
|
||
|
|
||
|
This is a MARVELOUS Bread!!! It's extremely tasty and very good warm from the
|
||
|
oven. It's also good lightly toasted or even completely toasted. It's sweet,
|
||
|
you could cut back the honey, but it's GOOD!
|
||
|
|
||
|
2 packages yeast proofed in 1/2 cup warm water and 1 tbl sugar
|
||
|
1 cup oatmeal
|
||
|
2 tsp salt
|
||
|
2 tbl margarine or butter
|
||
|
1 cup raisens
|
||
|
(or substitute dried apples or other dried fruit for some of the raisens)
|
||
|
1 cup bran (I used wheat bran)
|
||
|
2 3/4 cup boiling water
|
||
|
3/4 cup molasses (I used half molasses and half honey!)
|
||
|
1 cup whole wheat flour
|
||
|
6 cups white flour
|
||
|
|
||
|
Proof the yeast.
|
||
|
|
||
|
Combine oatmeal, salt, margarine, raisens and bran. Pour the boiling water
|
||
|
over this. Stir and set aside to cool. This may take a half hour or more.
|
||
|
Add the molasses/honey. Test the mixture with your wrist. When lukewarm add
|
||
|
the yeast mixture. Stir in the WW flour and 1-2 cups of white flour. When
|
||
|
the dough has the consistency of brownie batter, cover it and let it sit aside
|
||
|
to rise until doubled in bulk.
|
||
|
|
||
|
Add the rest of the flour. When too stiff to mix, continue to add flour while
|
||
|
kneading it within the bowl. When dough is no longer sticky, turn onto a
|
||
|
floured board and knead while adding flour.
|
||
|
|
||
|
This dough is a very rich, moist, firm dough. It has a very warm and rich
|
||
|
feeling, and a sweet wholesome smell. Be sure to knead it thoroughly.
|
||
|
|
||
|
Let dough rise. Punch down and knead for a few more minutes. Divide into two
|
||
|
(or 2 1/2) pieces. Form loaves and place in greased loaf pans. Let rise.
|
||
|
Bake at 350 degrees for 1 hour (check it before then). Remember that the loaf
|
||
|
is fairly dark in color so don't try to judge doneness just by color!
|
||
|
|
||
|
.
|
||
|
Cheddar Cheese Bread (based on recipe in _Complete Book of Bread_)
|
||
|
|
||
|
A very tasty bread, appropriate for any party. The cheddar cheese flavor is
|
||
|
strong, so you should probably serve this with just butter or cream cheese;
|
||
|
the flavor may be too strong for sandwiches. The consistency of the bread is
|
||
|
good, it crumbles a bit, but not too much. Very very rich because of all the
|
||
|
cheese.
|
||
|
|
||
|
Yield: 2 loaves
|
||
|
|
||
|
2 cups water
|
||
|
2 tsp salt (or 1&1/2 tsp if you use salty margarine)
|
||
|
2-3 tbl butter or margarine
|
||
|
1/2 cup dried milk
|
||
|
12 oz === 3 cups grated extra sharp cheddar
|
||
|
.you can add some parmesan or another type of cheese if desired
|
||
|
1 package yeast proofed with 1/4 cup warm water and 1/4 cup or less sugar
|
||
|
6 cups bread flour
|
||
|
|
||
|
Heat the water until it boils. If you have a microwave, heat it in a 4 cup
|
||
|
pyrex measuring cup. When it's boiling, add the cheese, salt, butter, dried
|
||
|
milk. Stir. The cheese should start to melt right away. Stir to encourage
|
||
|
the cheese to melt and to mix the ingredients together.
|
||
|
|
||
|
(Alternatively: add 2/3 of the cheese to the water and reserve the last cup of
|
||
|
cheese for adding with the flour.)
|
||
|
|
||
|
When cheese mixture has cooled, place in a large bowl. Add a cup or two of
|
||
|
flour, which will cool it further. Add the yeast mixture. Add another cup of
|
||
|
flour. When the mixture is the consistency of brownie dough, let it sit for
|
||
|
about 30-60 minutes so it rises.
|
||
|
|
||
|
Continue adding flour 1 cup at a time. You may need more than the 6 cups
|
||
|
recommended. Mix in the flour, then turn the dough onto a board and knead it.
|
||
|
Knead for 10 minutes or until it is the right consistency and no longer
|
||
|
sticky.
|
||
|
|
||
|
Let rise for up to an hour. I find that this particular bread rises *very*
|
||
|
fast.
|
||
|
|
||
|
Form into two loaves. You might prefer round loaves, but I usually make
|
||
|
rectangular loaves. Let rise 30-60 minutes; again, it rises very quickly!
|
||
|
|
||
|
Bake at 375 degrees for 30 - 45 minutes. The book specifies 45 minutes, but I
|
||
|
find this too long. The bread browns very quickly. Check it after 20 minutes
|
||
|
and if it is very brown, consider turning the oven down to 350 degrees. Cook
|
||
|
until loaves are well browned and cooked through. I find that this bread
|
||
|
cooks very quickly and is usually done in 35 minutes or so.
|
||
|
|
||
|
|
||
|
.
|
||
|
Rice Bread
|
||
|
|
||
|
In _English Bread and Yeast Cookery_, Elizabeth David says that she has come
|
||
|
across several recipes that add cooked rice to bread. She feels that the rice
|
||
|
improves the keeping quality of the bread. She suggests adding a maximum of
|
||
|
1/2 cup raw rice for each loaf of bread. She also likes using brown rice.
|
||
|
|
||
|
I made the following recipe with brown rice. The bread was fairly dense and
|
||
|
full of rice kernel munchies (like crunchies, but no crunch!). It was very
|
||
|
good bread when lightly toasted or warmed and topped with melted cheese.
|
||
|
|
||
|
This recipe combines David's suggestion with the standard homemade bread
|
||
|
recipe in Beard's book.
|
||
|
|
||
|
3/4 cup brown rice
|
||
|
1/4 cup barley
|
||
|
1 1/2 cup water
|
||
|
Cook the brown rice and barley in the water until done. This will take about
|
||
|
45 minutes. Set aside to cool. Note: you can also use cooked white rice. I
|
||
|
usually cook 1 cup of rinsed white rice in 1 3/4 cup water.
|
||
|
|
||
|
1 package of yeast
|
||
|
2 tbl sugar
|
||
|
1/4 cup warm water
|
||
|
Proof the yeast in the water and sugar. Optionally add about 1/4 cup after the
|
||
|
first rising and let the yeast proof again.
|
||
|
|
||
|
2 cup scalded milk
|
||
|
1/4 cup melted butter (it will melt in the hot milk) (or slightly more)
|
||
|
2 tsp salt
|
||
|
1/2 cup wheat germ
|
||
|
Combine. Add the rice mixture. Set aside and let cool. If you stir it it
|
||
|
will cool slightly faster.
|
||
|
|
||
|
When the milk/rice mixture has cooled to a baby's milk temperature, add the
|
||
|
yeast mixture. Add 1-2 cups of flour to make a sponge the consistency of
|
||
|
brownie batter. Let the sponge rise.
|
||
|
|
||
|
Add another 2-4 cups of flour. Knead the bread thoroughly. Shape into 2 or 2
|
||
|
1/2 loaves and let the loaves rise. The bread doesn't seem to rise much in
|
||
|
the oven so let the loaves rise as high as you want them. Bake at 400 degrees
|
||
|
for 40-45 minutes.
|
||
|
|
||
|
|
||
|
.
|
||
|
Dilly Casserole Bread (from Complete Book of Bread)
|
||
|
|
||
|
According to one cookbook, the original dill (or double dill) bread was a
|
||
|
prize winning recipe in the 19XX (1920?) World's Fair and since then there
|
||
|
have been many variations. The key ingredients are cottage cheese and dill
|
||
|
seeds or weed.
|
||
|
|
||
|
I haven't actually made this bread but I keep meaning to. I think there's a
|
||
|
recipe in every cookbook, this one is from CBoB.
|
||
|
|
||
|
1 pkg yeast
|
||
|
1/4 cup water
|
||
|
1 cup cottage cheese at room temperature
|
||
|
2 tbl sugar
|
||
|
1 tbl instant onion bits
|
||
|
2 tsp dill seeds (or dill weed (or both?!))
|
||
|
1 tsp salt
|
||
|
1/4 tsp baking soda
|
||
|
1 egg
|
||
|
2 1/4 - 2 1/2 cup flour
|
||
|
Glaze: 1/2 tsp melted butter to brush top and sprinkle of salt
|
||
|
|
||
|
Grease a 1 1/2 qt casserole dish (approx 7" diameter, 4" deep). I'm sure a
|
||
|
loaf pan will also work!
|
||
|
|
||
|
Proof yeast.
|
||
|
|
||
|
In a saucepan heat cottage cheese until warm to the touch. Pour cottage
|
||
|
cheese into bowl with yeast and add sugar, onion bits, dill seeds (or weed),
|
||
|
salt, baking soda and egg. Add flour, a half cup at a time, to make a stiff
|
||
|
batter. BEat will after each addition.
|
||
|
|
||
|
Cover and let rise. Stir down and turn into casserole dish. Cover and let rise again. NOTE: Beard on Bread DOES knead this bread!!!
|
||
|
|
||
|
Cover and let rise again. Bake at 350 degrees until deep brown and crusty.
|
||
|
Check with a toothpick. Cover with foil or brown paper for the last 15 minutes
|
||
|
to prevent excesive browning.
|
||
|
|
||
|
Remove bread from oven. Immediately brush with butter and sprinkle lightly
|
||
|
with salt. Allow to cool for 10 minutes before removing it from the casserole
|
||
|
dish.
|
||
|
|
||
|
.
|
||
|
From: mqh@eagle.TC.cornell.edu (Mike Hojnowski (AIX Grunt))
|
||
|
Subject: Garlic Potato Bread
|
||
|
Date: Mon, 25 Nov 91 22:46:38 EST
|
||
|
|
||
|
>From A World of Breads by Dolores Casella
|
||
|
|
||
|
This is a highly unusual but delicious bread. It's best served at barbecues,
|
||
|
or with a hearty meal. I always serve it with barbecued spareribs.
|
||
|
|
||
|
.1 large potatoe, boiled, cooled, and grated (1 1/2 cups grated potato)
|
||
|
.1 large clove garlic put through a garlic press
|
||
|
.1 teaspoon salt
|
||
|
.1 cup warm potato water
|
||
|
.1 cake yeast
|
||
|
.2 teaspoons sugar
|
||
|
.2 cups flour
|
||
|
.softened butter
|
||
|
|
||
|
Combine the potato, garlic (use more garlic if desired), salt, potato
|
||
|
water, yeast, and sugar. Stir until the yeast is dissolved and then add the
|
||
|
flour. You will have to finish mixing this dough with your hands. When it
|
||
|
is thoroughly blended, brush the top of the dough with soft butter, cover,
|
||
|
and let rise until doubled. Punch the dough down and turn it into a well-
|
||
|
buttered 8 or 9-inch skillet. Brush the top of the dough with soft butter
|
||
|
again and let rise again. Bake in a 425 degree oven until well browned and
|
||
|
done, approximately 25 to 30 minutes.
|
||
|
|
||
|
|
||
|
.
|
||
|
>From Laura Marks:
|
||
|
|
||
|
Oat Bread, 4 loaves
|
||
|
|
||
|
3 cups rolled oats
|
||
|
3 cups whole wheat flour
|
||
|
7/8 cup honey
|
||
|
4 tbl butter
|
||
|
1 tbl salt
|
||
|
4 cups boiling water
|
||
|
2 pkg yeast
|
||
|
pinch of sugar
|
||
|
3/4 cup warm water
|
||
|
unbleached white flour, enough to make a solid dough (probably 4-6 cups)
|
||
|
|
||
|
Combine the oats, whole wheat flour, honey, butter and salt in a large bowl.
|
||
|
Pour the boiling water over it. Stir. Allow to cool until lukewarm.
|
||
|
|
||
|
Combine the yeaast, sugar and warm water. Proof the yeast in a warm oven.
|
||
|
Stir into the (cooled) oats mixture.
|
||
|
|
||
|
Add enough white flour to make a solid dough. The dough will be sticky
|
||
|
because of the honey. Knead for 10 minutes, incorporating flour as needed.
|
||
|
Let rise in a bowl for one hour or more. Punch down; let rise again for about
|
||
|
45 minutes. Divide into four loaves. Place in greased and floured loaf pans.
|
||
|
Let rise to top of pan (or higher). Bake at 350 degrees for about 35 minutes.
|
||
|
Turn out and enjoy a piece warm.
|
||
|
|
||
|
|
||
|
.
|
||
|
>From Laura Marks:
|
||
|
|
||
|
Wheat Berry Honey Bread (4 loaves)
|
||
|
|
||
|
3/4 cup wheat berrys
|
||
|
1 cup water
|
||
|
1 cup honey
|
||
|
2 cups milk
|
||
|
4 tbl butter
|
||
|
1 tbl salt
|
||
|
4 eggs
|
||
|
3 pkgs yeast
|
||
|
1 cup wheat germ
|
||
|
5 cups whole wheat flour
|
||
|
4-5 cups unbleached white flour
|
||
|
|
||
|
Combine the wheat berries and water in a heavy pan. Bring to a boil and boil
|
||
|
for 2 minutes. Let sit for 1 hour.
|
||
|
|
||
|
Scald the milk and add honey, butter and salt. Cool to lukewarm.
|
||
|
|
||
|
Beat the eggs in a large bowl. Add milk and wheat berries (cooled). Add
|
||
|
yeast. Stir in wheat germ. Stir in whole wheat flour.
|
||
|
|
||
|
Knead in the white flour. Add enough flour to have a firm dough. It will be
|
||
|
sticky because of the honey. Let rise about 1 hour. Punch down and divide
|
||
|
into four pieces. Place in greased and floured loaf pans. Let rise about 45
|
||
|
minutes until dough reaches top of pans. Bake at 350 degrees for 35 minutes.
|
||
|
Turn off oven and let cook another five minutes. Turn out and enjoy a piece
|
||
|
warm.
|
||
|
|
||
|
Note this bread falls apart if used for meat sandwiches.
|
||
|
|
||
|
.
|
||
|
>From Sandy Kisner. Source unknown (pg 61)
|
||
|
|
||
|
Wheat-Berry Bread
|
||
|
|
||
|
1/2 cup wheat berries
|
||
|
1 cup boiling water
|
||
|
1 cup cold water
|
||
|
2 cups warm water (110-115 degrees F)
|
||
|
2 tbl dry yeast (2 pkgs)
|
||
|
1/4 cup honey
|
||
|
1 tbl salt
|
||
|
1/4 cup oil
|
||
|
(1 cup oats optional)
|
||
|
8 cups whole wheat flour
|
||
|
2-4 cups unbleached white flour
|
||
|
|
||
|
Place the wheat berries with the boiling water in a saucepan and simmer until
|
||
|
the water is absorbed, about 20 minutes. Add the cold water and trasfer the
|
||
|
mixture to a large bowl. Add the warm water and check the temperature (it
|
||
|
should be lukewarm). Add the yeast and all of the other ingredients except
|
||
|
the white flour.
|
||
|
|
||
|
Mix the dough thoroughly with a wooden spoon, then add half of th ewhite flour
|
||
|
and befin to knead. Keep adding flour until the dough is easy to handle and
|
||
|
will keep its shape. Knead for 7-8 minutes.
|
||
|
|
||
|
Put the dough in a greased bowl and turn it greased side up. Cover it and put
|
||
|
it in a warm place to rise until it has doubled in bulk, about 1 hour.
|
||
|
|
||
|
Punch down the dough, knead it briefly to break up any large bubbles and cut
|
||
|
it in half. Make two round loaves and put them on a baking sheet that has
|
||
|
been sprinkled with corn meal. (Alternatively use 3 greased loaf pans.) Use
|
||
|
a sharp knife to cut a cross in the center of each loaf.
|
||
|
|
||
|
Put the pan in a cold oven and turn on the heat to 350 degrees (or use a
|
||
|
preheated oven). Bake for about 1 hour or until the bread is brown and sounds
|
||
|
hollow when tapped on the bottom.
|
||
|
|
||
|
For an extra-crisp crust, brush the loaves with cold water several times
|
||
|
during baking.
|
||
|
|
||
|
Cool on racks.
|
||
|
|
||
|
.
|
||
|
>From Sandy Kisner. Source, NYTimes, date unknown
|
||
|
|
||
|
Challeh, 3 loaves
|
||
|
|
||
|
4 cups hot water (or substitute 1 cup of yogurt or milk)
|
||
|
1/2 tsp tumeric (or saffron if you're feeling rich)
|
||
|
2 tbl yeast
|
||
|
2 tbl salt
|
||
|
1/2 cup honey
|
||
|
1/2 cup wheatgerm (optional)
|
||
|
1/2-1 cup dried milk powder
|
||
|
2-4 eggs beaten (extra yolks or whites are welcome)
|
||
|
1/2 cup oil
|
||
|
About 8-10 cups unbleached white flour, enough to make a soft, unsticky dough
|
||
|
|
||
|
Dissolve the tumeric or saffron in the hot water along with the yeast and
|
||
|
salt. Add the rest of the ingredients in order, working in as much flour as
|
||
|
possible while the dough is still in the bowl (this saves a lot of counter
|
||
|
cleanup afterwards). Oil the counter, turn out the dough and knead it for 5-8
|
||
|
minutes until it feels smooth and springy and the surface blisters.
|
||
|
|
||
|
Form the dough int a ball, place it in an oiled bowl or pot, oil the top of th
|
||
|
edough lightly and cover it with a cloth or plastic wrap. When the dough has
|
||
|
doubled in bulk, punch it down, turn it out on the counter an divide it into
|
||
|
thirds (each of these will eventually be one loaf of bread or pan of rolls).
|
||
|
You can bake Challeh in a traditional rectangular bread pan if desired.
|
||
|
|
||
|
Now the fun begins. Take one of these pieces of dough and divide it into four
|
||
|
even parts. Roll three of them into ropes about the length of your bread
|
||
|
pans.
|
||
|
|
||
|
Braid these ropes together in this way: attach the ropes at one end by
|
||
|
pinching them firmly together; cross the rope on the right over the rope in
|
||
|
the center; cross the rope on the left over the rope in the center; repeat
|
||
|
until you run our of rope and then pinch the ends together.
|
||
|
|
||
|
You now have completed the big braid for the bottom of the challeh and will
|
||
|
now make the thin braid as follows: divide the fourth part of the dough, which
|
||
|
has been waiting patiently for you to get around to it, into three parts and
|
||
|
braid these just as you did the big braid. Place this thin braid on top of
|
||
|
the big one, right down the middle lengthwise, so the braids are going in the
|
||
|
same direction. Pinch the ends to secure the braids together and place in a
|
||
|
well-oiled bread pan. Brush the top well with an egg yolk beaten with a tsp
|
||
|
or two of water (which is sufficient to glaze all three loaves of challeh) and
|
||
|
then sprinkle generously with either sesame or poppy seeds.
|
||
|
|
||
|
This method of braiding (which my grandmother would have called cheating since
|
||
|
it doesn't braid together eight ropes) is easy once you get the knack, which
|
||
|
you can develop by practicing with string. It produces breads that are high
|
||
|
and beautiful to look at witht he texture characteristic of challeh. Don't
|
||
|
ask me why, but a braided loaf of challeh tastes different than a regularly
|
||
|
shapped one.
|
||
|
|
||
|
With the other two sections of dough waiting to be formed, you can either
|
||
|
repeat the above process, in which case you will have three challehs (they
|
||
|
freeze very well), or you can do a number of variations. The simplest and one
|
||
|
of the best is to knead about a cup of raisens into one of the sections and
|
||
|
then braid it as above, paint it with eggyolk and sprinkle it with seeds.
|
||
|
This is a classic raisin challeh and guarenteed to disappear very quickly.
|
||
|
|
||
|
When you have prepared all your loaves, let them rise until light and high,
|
||
|
place them in the oven, set it at 350 degrees and bake them for about an hour.
|
||
|
Take the baked loaves from the oven, let them sit for about 10 minutes and
|
||
|
then remove them from their pans to let them cool on racks (the oven racks are
|
||
|
fine so long as you leave the oven door open)
|
||
|
|
||
|
.
|
||
|
Whole Wheat Bread
|
||
|
|
||
|
The following recipe is basically from _The Laurel's Kitchen Bread Book_.
|
||
|
This book contains about 200 recipes that all use *only* whole wheat flour.
|
||
|
None of the recipes use white flour. At first I believed this would make a
|
||
|
brick; but I found that it makes a bread that's very chewy and, while not
|
||
|
particularly light, very good.
|
||
|
|
||
|
I believe the key is to knead the dough *alot*. tLKBB claims that if you make
|
||
|
two loaves you'll have to knead the bread twice as long!
|
||
|
|
||
|
This recipe is based on the main recipe in tLKBB, but it includes some
|
||
|
modifications that I used.
|
||
|
|
||
|
1/4 cup - 6 tbl warm water
|
||
|
1 pkg yeast (tLKBB says 1 tsp)
|
||
|
2 tsp sugar
|
||
|
3 cups whole wheat flour, finely ground
|
||
|
1 tsp salt
|
||
|
1 cup milk, scaled and cooled
|
||
|
.(or 1/3 cup cold yogurt mixed with 2/3 cup hot tap water per tLKBB)
|
||
|
2 tbl oil
|
||
|
1 & 1/2 tbl honey
|
||
|
|
||
|
|
||
|
Use hot tap water to warm up a small bowl. Place the warm water and sugar in
|
||
|
the warmed bowl and mix them. Slowly pour the yeast over the water making
|
||
|
sure to get all of the yeast mixed in. Set it aside to proof.
|
||
|
|
||
|
Scald the milk and add the honey. Let the mixture cool until lukewarm.
|
||
|
|
||
|
Place about 2 & 1/2 cups of flour in a bowl and mix in the salt. I sifted the
|
||
|
flour. Make a well in the center. Pour in the milk and yeast mixtures.
|
||
|
Start mixing the dry and wet ingredients; start by stiring the mixture in the
|
||
|
center and gradually widen the spiral and incorporate the flour in the bowl.
|
||
|
Slowly add the last 1/2 cup of flour until you get a stiff dough that and you
|
||
|
can't add any more flour. You should use most of the flour.
|
||
|
|
||
|
You may wish to knead the dough still in the bowl a bit to get the kneading
|
||
|
started. I often do this to get the dough well mixed together.
|
||
|
|
||
|
tLKBB suggests using water instead of flour while kneading the dough. I did
|
||
|
this and it worked well. The kneading changes the dough from a sticky mess to
|
||
|
a firm dough that's barely sticky. You can use either flour or water to keep
|
||
|
the dough from sticking to the counter.
|
||
|
|
||
|
Place a small bowl of warm water next to your kneading board or counter. Wet
|
||
|
your hand and rub it over your kneading board until there's a light film of
|
||
|
water on the surface. Also rub water over your hands until they are slightly
|
||
|
wet.
|
||
|
|
||
|
Place the dough on the counter. In one hand hold a metal spatula that you
|
||
|
will use to collect the dough while it's still very sticky. With your free
|
||
|
hand, press out the dough in the typically kneading manner. With the spatula,
|
||
|
scrape the dough up from the counter and recreate one pile of dough. This is
|
||
|
a slightly strange method of kneading, but you'll get the hang of it very
|
||
|
quickly. Once the dough starts to get firm you won't need the spatula and
|
||
|
you'll be able to knead with both hands.
|
||
|
|
||
|
tLKBB states that you should knead a single loaf of bread for 300 kneading
|
||
|
strokes. If you are making two loaves you will need (knead) 600 strokes. I
|
||
|
found that I used about 350 strokes. About every 50 strokes put a bit more
|
||
|
water on your kneading board and your hands (and take a brief rest). When
|
||
|
kneading by hand it's almost impossible to overknead and you really want this
|
||
|
dough well kneaded or it will be heavy.
|
||
|
|
||
|
Per tLKBB, "When the dough is fully developed, it will pull into a paperthin
|
||
|
sheet, smooth and bright. When you hold it to the light, you can see the
|
||
|
webbing of the gluten strands in the sheet". In particular you should be able
|
||
|
to stretch a fairly small piece into a sheet that's about 4" in diameter and
|
||
|
is so thin that it resembles paper or fabric. You should be able to do this
|
||
|
with only an occassional tear; if you have trouble doing this or the dough
|
||
|
keeps tearing knead it some more! You will see flecks of the whole wheat bran
|
||
|
in between white sections of dough. Apparently if your wheat is ground
|
||
|
extremely fine you will see a dough with a beige color and may not see many
|
||
|
flakes of bran.
|
||
|
|
||
|
Remember, it's almost impossible to overknead the dough if you are working it
|
||
|
by hand. Knead it until you are sure it's fully kneaded!
|
||
|
|
||
|
tLKBB says that you should not grease the bowl that you use for rising the
|
||
|
dough. Wash your original bowl and place the dough into it. Cover it and set
|
||
|
it someplace out of drafts to rise. tLKBB suggests placing it on a towl that
|
||
|
is over a heating pad. Let the bread rise until about double in bulk.
|
||
|
|
||
|
Punch the dough down and let it rest for about 10 minutes. Then shape it into
|
||
|
one loaf of bread. Let it rise a second time until it is spongy. When you
|
||
|
press it with your fingers the indentation should fill slowly. If the bread
|
||
|
rises too much at this step (e.g. if the dent from touching it doesn't fill
|
||
|
slowly) it won't rise again in the oven (aka "oven spring"). If the loaf has
|
||
|
risen over the top of your pan you can slash it down the top to allow it to
|
||
|
rise even more in the oven.
|
||
|
|
||
|
Bake at 350 degrees for one hour. If the bread if fairly brown after 30
|
||
|
minutes, reduce the oven temperature to 325 degrees.
|
||
|
|
||
|
tLKBB describes each of these steps in incredible detail. If you're really
|
||
|
interested in whole wheat breads read a copy of the first chapters of this
|
||
|
book.
|
||
|
|
||
|
.
|
||
|
|
||
|
The following recipe is from a company cookbook put out by the
|
||
|
Stone-Buhr Milling Company of Seattle, Wash., called 'Cooking With
|
||
|
Gourmet Grains'.
|
||
|
|
||
|
SWISS OATMEAL BREAD The Swiss cheese gives this bread a unique
|
||
|
taste. It's good toasted or in toasted cheese
|
||
|
... sandwiches!
|
||
|
|
||
|
1 1/2 cups milk 1/2 cup warm water
|
||
|
1/4 cup firmly packed brown 2 pkgs active dry or cake yeast
|
||
|
sugar 2 cups uncooked regular rolled oats
|
||
|
2 tsp salt 1 cup grated Swiss cheese
|
||
|
3 Tbs butter or margarine 4 cups unsifted all-purpose flour
|
||
|
|
||
|
Scald milk. Stir in brown sugar, salt and margarine. Cool to lukewarm.
|
||
|
Measure warm water into large warm bowl. Sprinkle or crumble in yeast, stir
|
||
|
until dissolved. Stir in lukewarm milk mixture, rolled oats, Swiss cheese, and
|
||
|
half the flour. Beat until thoroughly blended. Stir in enough flour to make a
|
||
|
soft dough. Turn out onto a lightly floured board and knead until smooth and
|
||
|
elastic, about 10 minutes. Note that you will not be able to stretch the dough
|
||
|
too thin because of the oatmeal, but you can stretch it fairly thin with a
|
||
|
minimum of breaking. Do not underknead!
|
||
|
|
||
|
Place in greased bowl, turning to grease top. Cover, let rise in warm place
|
||
|
free from drafts, until double in bulk, about 1 hour. Punch dough down. Turn
|
||
|
out onto lightly floured board. Divide dough in half and shape into loaves.
|
||
|
Place into two greased 9 x 5 loaf pans. Cover, let rise in warm place, free
|
||
|
from draft, until double in bulk, about 1 hour. Bake at 375 deg. F. about 35
|
||
|
minutes or until done. (Or maybe a slightly lower temperature). Remove from
|
||
|
pans and cool on wire rack.
|
||
|
|
||
|
|
||
|
.
|
||
|
Sources
|
||
|
|
||
|
Beard on Bread. James Beard. 0-345-29550-1 $3.95 paperback. Ballantine.
|
||
|
1973. In print.
|
||
|
|
||
|
Sourdough Cookery. Rita Davenport. 0-553-11371-2. 1977. Bantam (probably out
|
||
|
of print, but apparently has been reprinted as a HP or a Sunset book).
|
||
|
|
||
|
The Complete Book of Breads. Bernard Clayton, Jr. 1973. Simon & Schuster.
|
||
|
0-671-21548-5. This edition is out of print, but "The New Complete Book of
|
||
|
Breads" is in print in hardback for about $28. I ordered it in Oct 1991 and
|
||
|
was told that it was "indefinitely out of stock at the publishers". However I
|
||
|
was able to order it from Jessica Biscuit's Cookbook Store. The intro says it
|
||
|
has 200 recipes from the original book and 100 new recipes (which are marked).
|
||
|
Furthermore all recipes have been updated to include methods for mixing by
|
||
|
hand, with an electric mixer and with a food processor. (I believe the
|
||
|
updated version of this book is in print and readily available as of March
|
||
|
1993).
|
||
|
|
||
|
English Bread and Yeast Cookery. Elizabeth David. Viking Press, 1980.
|
||
|
Elizabeth David apparently wrote several books during WWII and the 1950's.
|
||
|
David's books discuss food preperation and storage in general and are full of
|
||
|
anecdotes. They are fun to read. Her recipes tend to give approximate
|
||
|
amounts and general directions and are somewhat similar to the Tassajara
|
||
|
cookbooks (although they have a few more details than some of the Tassajara
|
||
|
recipes). _EB&YC_ is less anecdotal and is a general bread reference book.
|
||
|
The first half of the book includes long descriptions of all of the
|
||
|
ingredients and procedures for making bread. The second half contains a
|
||
|
number of recipes. Most of the ingredients listed are English, although she
|
||
|
mentions a few products available in the US.
|
||
|
|
||
|
|
||
|
_The Laurel's Kitchen Bread Book_ by Laurel Robertson with Carol Flinders and
|
||
|
Bronwen Godfrey. $19.95 hardback; also avail paperback. copyright 1984.
|
||
|
Contains many recipes that use only whole wheat flour. If you favor chewey
|
||
|
whole wheat breads, this is the book for you.
|
||
|
|