01.20.10
Posted in healthy breakfast, yeast breads tagged yeast bread recipes, Breads, tea, yeast bread at 9:54 pm by admin
Anadama Bread
This is a rich old-fashioned bread.
1 package active dry yeast
1/4 cup lukewarm water
1/2 cup cornmeal
3/4 cup cold water
1 1/2 cups boiling water or milk
3 tablespoons butter
1/2 cup dark molasses
2 tablespoons salt
3 cups whole wheat flour
3 cups unbleached white flour, unsifted
Dissolve yeast in warm water for 5 minutes. Meanwhile, put cornmeal into the 3/4 cup cold water and soak. Pour this mixture into the boiling water and stir over low heat until mixture comes to a boil again. Remove from heat; add butter, molasses and salt. Cool to 95 degrees F to 105 degrees F. Be sure it is cooled at least to body temperature. You can place it in the refrigerator, stirring occasionally, to speed up the cooling process.
Combine yeast and liquid cornmeal mixture. Put the whole wheat flour into a large mixing bowl, add liquid all at once, and mix into a smooth batter for 3 to 5 minutes.
Gradually add white flour and beat and knead until smooth, elastic and non-sticky. Cover dough and let rest for 2 minutes. Gently knead and form into a ball.
Place dough in a well-buttered 6-quart bowl and cover with plastic wrap and a towel. Let rise slowly for 3 hours, or until doubled in bulk. Punch down, place on a lightly floured surface, cut in half, cover, and let rest for 1 minute.
Flatten dough into 2 3/4-inch thick rectangles. Fold each in thirds, turn and flatten again in the opposite direction. Roll into tight cylinders, pinching seam and ends. Roll back and forth until cylinders are the length of the bread pans.
Place dough in 2 well-buttered loaf pans, seam down, and cover. Let rise slowly at 75 degrees F room temperature for 1 1/2 hours or until dough has filled pans and curves above the edges. Preheat oven to 400 degrees F.
Bake for 15 minutes, checking to see that crust isn browning too much. If it is, cover with foil. Reduce heat to 350 degrees F and bake for 45 minutes more. Bread is done when it pulls from the edges of pans, the crusts are firm, and a finger tapped on the bottom of a pan makes a hollow thump.
Remove from pans, place on a rack and return to a turned-off oven, door ajar, for 15 minutes, to set the crust.
Cool on a rack. When cool, place in plastic bags and store or freeze immediately.
I think that God in creating Man somewhat overestimated his ability. — Oscar Wilde
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12.13.09
Posted in yeast breads tagged yeast bread recipes, Breads, yeast bread at 5:35 am by admin
Black Bread
1 envelope dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1/2 ounces unsweetened chocolate
1 tablespoon margarine
1 1/4 cups water
1/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 cup All-Bran cereal
2 to 2 3/4 cups unbleached flour
1 1/2 cups rye flour
Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.
Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.
Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.
Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7-inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.
Remove bread from pans. Let cool completely on a rack before serving.
Life is a risk. — Diane Von Furstenberg
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10.22.09
Posted in yeast breads tagged yeast bread recipes, Breads, yeast bread at 1:35 pm by admin
Cream Cheese Bread
Posted by bettyboop50 at recipegoldmine.com April 30, 2001
Excellent, color, texture and taste. My family just loves this bread.
1/2 cup water
1/2 cup softened cream cheese
2 tablespoons melted butter
1 beaten egg
4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons active dry yeast
Place the ingredients in the bread pan in the order recommended by your machines manufacturer. Process on the Basic cycle, Light Crust setting.
Alternately, let dough to rise once in the machine, then form a loaf, place it in a nonstick sprayed 9 x 5-inch loaf pan. Let it rise to double.
Bake in a preheated 350 degree F oven for approximately 35 minutes.
This recipe yields a 1 1/2 pound loaf.
Anyone who uses the phrase easy as taking candy from a baby has never tried taking candy from a baby. — Unknown
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