• from Artisan Bread In Five Minutes A Day

    Makes 4 1-pound loaves.  This recipe is easily doubled or halved.

    3 cups lukewarm water
    1 1/2 tablespoons granulated yeast ( 1 1/2 packets)
    1 1/2 tablespoons salt
    1/2 cup rye flour
    1/2 cup whole wheat flour
    5 1/2 cups unbleached all-purpose flour (I used bread flour- it worked fine)
    Cornmeal for pizza peel

    1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart mixing bowl, or a lidded (not airtight) food container.

    2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor(with dough attachment) or a heavy duty stand mixer with dough hook.  If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

    3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

    4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 14 days.

    5. On Baking Day: Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit sized) piece.  Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.  Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

    6. Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack.  Place an empty broiler tray (or aluminum pie plate) on ny other shelf that won’t interfere with the baking bread.

    7. Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.  Leave the flour in place for baking; tap some of it off before slicing.

  • sticks2 1/4 teaspoons yeast
    1 cup lukewarm water
    2 1/2 cups all-purpose flour, plus more for dusting
    1/2 teaspoon salt
    1 tablespoon vegetable oil
    2 Tablespoons melted butter
    Garlic Salt, Parmesan Cheese, Pizza Spice, Sesame seeds,  etc. for topping sticks.

    Directions:

    Add the yeast to a mixing bowl and add the water.  Stir to combine, and let it rest for five minutes.

    Add the flour, salt and oil to the yeast/water mixture.  Stir with a wooden spoon until well-combined, and then turn out onto a counter that has been dusted lightly with flour.

    Knead the dough just until it comes together and isn’t sticky.  Add more flour if necessary- but I didn’t knead for any more than a minute.

    Sprinkle your counter with flour, set the doughball onto the flour, and then cover the ball with an inverted mixing bowl. (Or use plastic wrap.) Walk away for 20 minutes.

    Meanwhile, preheat the oven to 375ºF and spray an 18 x 10 baking sheet with cooking spray.  Also, gather your melted butter and sprinkling supplies.

    When 20 minutes is up, gently stretch and shape the dough into a rectangle approximately 8 inches wide by about 15 inches long.  Use a pizza wheel to cut your dough into about 15 strips.  Gently lift the strips one by one and set them on the baking sheet.  The strips will stretch a bit during the moving process- this is good, you want this.

    Brush the tops of the sticks well with the melted butter and add whatever sprinklin’s your heart desires.

    Bake in a 375ºF oven for 20 minutes.

  • browned2/3 cup lukewarm milk (water can be substituted)
    1 teaspoon sugar
    1 teaspoon dry yeast
    2 cups all-purpose flour
    1 teaspoon salt
    2 Tablespoons ghee (I used vegetable oil)
    2 Tablespoons plain yogurt
    3 Tablespoons ghee or melted butter
    2 teaspoons ground Indian spices

    Directions:

    Combine the milk, sugar and yeast in a mixing bowl.  Mix together and then set aside for ten minutes.

    Add the flour, salt, ghee (or oil) and yogurt and combine to form a sticky dough.  Turn the dough out onto a lightly floured surface and knead for 5 minutes.  Add as little flour as possible.

    Place the dough into a bowl which has been lightly greased.  Cover with plastic wrap and let rise for 1 1/2 hours.

    Turn the dough out onto the floured surface and knead for another five minutes- again, adding as little flour as possible.  Divide the dough into six pieces.  Cover with plastic and let rest for 10 minutes.

    Preheat an oven to 500ºF and place a baking sheet or pizza stone in the oven to heat as well. (Alternately, these can also be cooked stove top on a hot griddle or cast iron pan.)

    Roll out one doughball at a time.  Brush with melted butter (or ghee) and sprinkle with spices, if using.  Place butter side down on the baking sheet.  Working quickly, brush the top of the dough with more butter and sprinkle with spices.  Close the oven and begin work on the next doughball.

    The naan is cooked when it has golden brown freckles on both sides.  This should only take about 2 minutes per side.  Remove to a cooling rack to cool before serving.  Repeat the process with the remaining doughballs.

  • 3/4 cup lukewarm water (no warmer than 110º)
    1 tablespoon dry yeast
    1 teaspoon sugar
    1 1/2 cups warm buttermilk or sour milk(no warmer than 110º)
    3 tablespoons butter, melted
    3 tablespoons honey
    1 tablespoon salt
    5 1/2-6 1/2 cups bread flour
    Directions:

    In a mixing bowl, combine the warm water, yeast, and teaspoon of sugar.  Let sit for five minutes.

    Add buttermilk, butter, honey, salt and 3 cups of the flour to the yeast mixture.

    Stir until combined, and then, with a wooden spoon, beat the mixture for 1 minute.

    Add flour half a cup at a time, mixing in thoroughly with a wooden spoon before adding more.  When the dough becomes too difficult to work with a spoon, tip out onto a generously floured counter and begin kneading by hand. (Alternately, use a stand mixer.)

    Knead for 8 to 10 minutes, adding flour as needed to keep from sticking.  The dough should lose it’s stickiness and still be soft, yet firm to the touch when it’s ready.

    Place dough in an oiled bowl, oil the top of the dough, cover the bowl with plastic and let rise for 90 minutes, or until doubled.

    Tip the dough out onto your work surface, it will deflate as it tips.  Divide the dough in half and shape into two loaves.  Place dough into greased loaf pans, cover, and let rise for another 45 minutes.

    Preheat oven to 375ºF.

    Bake the bread for 40-45 minutes, or until well browned on top.  Remove the bread from the pans to cool completely on a wire rack.

    This bread slices fantastically well for sandwiches, and also freezes very nicely.

  • 1          cup  2% reduced-fat milk
    3/4      cup  water
    1/4      cup  honey
    1          package  dry yeast (about 2 1/4 teaspoons)
    3          tablespoons  butter — melted
    1          large  egg — lightly beaten
    4 1/4   cups  all-purpose flour (about 19 ounces) — divided
    1          cup  regular oats
    1 1/2    teaspoons  salt
    Cooking spray

    Combine milk, 3/4 cup water, and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110°; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, oats, and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

    Place dough in a large bowl coated with cooking spray, and turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

    Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.

    Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times; let rest 5 minutes. Divide mixture into 24 equal portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

    Preheat oven to 425°.

    Bake rolls at 425° for 12 minutes or until browned. Remove rolls from pan; cool on a wire rack.

    Source:
    “Cooking Light”
    Copyright:
    “December 2007”
    – – – – – – – – – – – – – – – – – – –

  • 1/4 cup lukewarm water (110 degrees)
    2 1/4 teaspoon yeast (1 packet)
    1 teaspoon sugar
    4 cups bread flour 
    1/2 teaspoon salt
    1 1/4 cups lukewarm water
    2 Tablespoons olive oil

    Combine 1/4 cup water, yeast, and sugar in a small bowl. Stir to combine, and set aside for 5 minutes.

    In a mixing bowl, combine the flour and salt.  Mix with a whisk to evenly incorporate the salt. Add the yeast mixture, remaining water,and olive oil.  Stir with a wooden spoon as long as you can, and then use your hands to bring the dough together.  Turn it out onto a lightly floured surface and knead until it is smooth.  This should take between 3-5 minutes.  Place in a bowl that has been oiled, cover, and let rise for 1 hour.

    Punch the dough down, knead it briefly, and cover again.  Let rise for 30 minutes.

    Turn the dough out of the bowl onto your work surface.  If you are making pizza, this is the time to stretch the dough to fit your pan, add your toppings, and bake at 500ºF for 10-15 minutes.

    If you are making focaccia, gently stretch your dough to fit in your pan- I use a half-sheet pan.  Use your fingers to press into the dough and put little dimples in the whole thing.  Brush the dough lightly with olive oil, and sprinkle with any toppings you’d like.  You can use fresh herbs, dried herbs, coarsely chopped olives or garlic, Parmesan cheese, sun dried tomatoes, roasted red peppers, etc.  The only must is that you must sprinkle it with salt and pepper at the very least.

    Cover your focaccia dough and let it rise again for 1 hour.  When there are about 15 minutes left, preheat your oven to 500º so it is good and hot when the focaccia is ready.

    Bake the focaccia for about 15 minutes.  Keep an eye on it.  You want to bake it until it is golden brown.  If it is browning unevenly, rotate your pan or move it to a different shelf.  Cooking at 500ºF will make the inside of the dough nice and fluffy while the outside gets crispy.

    If desired, after you pull the focaccia out of the oven, you can brush it again with olive oil or melted butter.

  • makes 3 standard loaves or 2 free-from braids

    2 cups warm water
    1 1/2 tablespoons active dry yeast (2 packages)
    Pinch of sugar
    8 to 8 1/4 cups unbleached all-purpose flour
    1 tablespoon salt
    4 large eggs
    1/2 cup honey, slightly warmed for easy pouring
    2/3 cup vegetable oil
    1 large egg beaten with 1 tablespoon water for glaze
    2 tablespoons sesame or poppy seeds for sprinkling (optional)

    Pour 1/2 cup of the water into a small bowl. Sprinkle the yeast and sugar over the surface.  Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

    Place 1 1/2 cups of the flour and salt in a large bowl.  Make a well in the center and add the eggs, honey, oil, and remaining 1 1/2 cups water.  Beat vigorously for about 1 minute.  Add the yeast mixture and beat vigorously for 1 more minute.  Using a wooden spoon, add the remaining flour, 1/2 cup at a time until the dough forms a soft ball and pulls away from the sides of the bowl.

    Turn the dough out onto a lightly floured work surface.  Knead until firm, yet springy, about 5 to 7 minutes, dusting with flour 1 tablespoon at a time to keep it from sticking. The dough will be very smooth, have a soft and elastic quality, but never stiff.

    Place the dough ball in a greased deep container, turn once to grease the top, and cover loosely with plastic wrap.  Let rise at room temperature until double in bulk, about 2 to 2 1/2 hours.  Do not allow it to rise more than double.  Gently deflate the dough, then re-cover and let rise again until double in bulk, another 1 to 1 1/2 hours.  In a pinch, this second rise can be skipped, but the flavor will be better if you have the extra time.

    Turn the dough out onto a lightly floured work surface.  Lightly grease the bottom and sides of three 9 x 5 pans or line 2 baking sheets with parchment.  Without working the dough further divide it into 2 or 3 equal portions.  If making free-form braids, further divide each half into three equal sections for braiding.

    For braiding the loaves, roll each portion into a long rope, and lay three ropes parallel to each other on your work surface.  Begin braiding, starting in the center rather than at the ends. Take one of the outside ropes and lay it over the center rope, then repeat the movement from the opposite side.  Continue by alternating the outside ropes over the center rope.  When one-half is braided, rotate the half braid and repeat with the other end.  Adjust or press the braid to make it look even.  Tuck the ends under and set into the loaf pans or for free-form loaves, onto the baking sheets, pinching the ends into tapered points.

    Beat the egg and water glaze with a fork until foamy.  Using a pastry brush, brush the tops of the bread with the egg mixture.  Do not let the egg glaze drip down into the sides of the pan or it will make the bread stick and inhibit the rising in the oven.  Refrigerate the glaze to use later.  Cover the loaves loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.  Do not let this dough rise longer or it may collapse in the oven.

    About 20 minutes before baking, place the oven rack in the middle of the oven and preheat to 350ºF.  Brush the surface of the loaves a second time with the egg glaze and sprinkle with seeds if using.  Bake for 40 or 45 minutes, or until the loaves are deep golden brown, the sides have slightly shrunk away from the pan, and the bread sounds hollow when tapped on the bottom with your finger.  The larger free-from loaves can bake an additional 5 to 10 minutes.  Immediately remove the loaves from the pans to a cooling rack.  Let cool to room temperature before slicing.

    from Beth Hensperger’s Bread Made Easy.


  • 2 packages active dry yeast
    1/2 cup warm water
    1/3 cup honey — divided
    6 tablespoons butter — softened
    1 egg
    1/2 cup cocoa
    1/2 teaspoon salt
    2 1/2 cups bread flour — to 3 cups
    Cream Cheese Filling:
    4 Ounces cream cheese — softened
    1/4 cup sugar
    1/4 cup all-purpose flour
    1 teaspoon vanilla
    1/4 teaspoon ground nutmeg
    Topping:
    1/4 cup all-purpose flour
    1/4 cup sugar
    1/2 teaspoon ground cinnamon
    2 tablespoons butter — cold
    1/4 cup chopped nuts
    Icing:
    1 1/2 cups powdered sugar
    1 tablespoon cocoa
    1/4 teaspoon vanilla
    3 tablespoons milk

    In a large mixing bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand for 5 minutes.

    Add the butter, egg, cocoa, salt, 1 1/2 cups bread flour, and remaining honey. Beat for 2 minutes, or until smooth. Stir in enough remaining bread flour to form a soft dough.

    Turn out onto a floured surface knead until smooth and elastic, about 6-8 minutes.

    Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    Punch dough down, divide in half. On a lightly floured surface, roll one portion into a 12×7 rectangle.

    In a small mixing bowl, beat together the filling ingredients until smooth. Spread half of the filling over the dough to within 1-inch of the edges. Roll up jelly roll style, starting with the long side; pinch the seams to seal.

    Place seam side down on a greased baking sheet. With a sharp knife, carefully cut roll in half lengthwise, not cutting all the way through one end. Carefully, turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Pinch ends to seal.

    Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.

    For the topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts, and sprinkle over risen loaves.

    Bake at 350ºF for 30-35 minutes, or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients and drizzle over loaves.

    Source:
    “Taste of Home”
    Copyright:
    “Feb/Mar 2008”
    Yield:
    “2 loaves”

  • 3 cups all-purpose flour
    1 teaspoon salt
    2 tablespoons olive oil
    2 tablespoons sugar
    1 package yeast
    1 cup water

    1. Combine sugar, water and yeast in a measuring cup or small bowl.
    2. Combine flour and salt in a large bowl and make a well in the center.
    3. Pour yeast mixure and oil in well and stir into dry ingredients until you have a soft dough.
    4. If dough is too sticky, add a bit more flour.
    5. Knead until smooth on a lightly floured surface.
    6. Place in an oiled bowl, cover with a towel and let rise until doubled.
    7. Punch down and let rest for 10 minutes.
    8. Makes 1- deep dish or 2- 12″ pizza crusts.
    9. To bake, top with your favorite sauce, cheese, etc.
    10. Bake at 450 degrees for about 15 minutes or until crispy and cheese is bubbling.

  • from the Woman’s Day Collector’s Cook Book

    1 package active dry yeast
    2/3 cup mik, scalded
    1/2 cup sugar, divided
    1 teaspoon salt
    Butter
    2 eggs
    3 cups all-purpose flour
    1 1/2 teaspoon cinnamon

    Sprinkle dry yeast into 2 tablespoons very warm water. Let stand a few minutes; then stir until dissolved.

    Pour hot milk over 1/4 cup sugar, the salt, and four tablespoons butter; cool. Add eggs, yeast and half the flour. Beat with a rotary beater or electric beater until smooth. Beat in remaining flour with spoon. Cover and let rise until doubled, about 1 hour.

    Punch down and knead lightly. Roll out on floured pastry cloth or board to a rectangle 18″ by 9″. Spread with 2 tablespoons butter; sprinkle with 1/4 cup sugar mixed with cinnamon. Roll up tightly from the short end and put in greased 9 x 5 x 3 loaf pan. Brush with 2 tablespoons melted butter and let rise until doubled, about 45 minutes. Bake in a moderate oven (350ºF) about 30 minutes.

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