Need Bread Recipes

[Linda in MO]

I need to take bread to a "Salad Supper" tomorrow night and I can't decide what to make. I was thinking of doing a couple of things...maybe some kind of mini muffin (lemon?) and maybe a cheesy and/or garlicky bread? I would love some recipe recommendations and other ideas. I'm also open to ideas that use a store bought bread. I always wait until the last minute to decide! Thanks!

[Andrea_2]

I'm not sure if this would fit with your theme, but I made this recipe for guests recently, and it received rave reviews.

Quick Whole Wheat and Molasses Bread
Yield 1 loaf

Time About 1 1/4 hours

Mark Bittman

Ingredients
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Method
1. Heat the oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. If you're using buttermilk or yogurt, ignore this step. Make soured milk by warming the milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add the vinegar. Set aside.
3. Mix together the dry ingredients. Stir the molasses into the buttermilk, yogurt or soured milk. Stir the liquid into the dry ingredients (just enough to combine) then pour into the pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan.

[TitlePending]

Couple suggestions.

Cooking Light January 2006 - Oatmeal Knots. These were category winner sides and salads. I thought they were good as well as attractive. Lots of great feedback when I served.

French Nut Bread from Beth Hensperger's Bread Bible, I actually bought walnut oil just to make this recipe:

FRENCH NUT BREAD
Beth Hensperger's Bread Bible from Bread by Beth Hensperger

LMH: Made this twice for Supper Club . . . first time SC cancelled due to snow so gave some to neighbors. One neighbor said it was just perfect and reminded her of her honeymoon in France. I used Hazelnuts aka Filberts from Oregon.

Yield: 2 round loaves

2 1/2 cups hazelnuts, lightly toasted and skinned*
2 1/2 cups whole wheat flour
2 packages (2 tbls) active dry yeast
1/4 cup brown sugar
1 1/4 cups warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
1/2 cup walnut oil**
2 1/2 teaspoons salt
About 3 cups unbleached all-purpose or bread flour

1. Grind 1 1/4 cups nuts and 1 cup whole-wheat flour to the consistency of fine meal in a blender or food processor. Set aside.

2. Sprinkle yeast and a pinch of brown sugar into 1/4 cup warm water in a small bowl. Stir until dissolved and let stand until foamy, about 10 minutes.

3. Combine remaining 1 cup water, milk, oil, sugar, and salt in a large bowl with a whisk. Add yeast and nut mixtures. Add remaining whole-wheat flour 1 cup at a time, mixing with a wooden spoon. Add unbleached flour 1/2 cup at a time until a soft dough is formed.

4. Turn dough out onto a well-floured surface and knead until firm yet still springy, about 5 to 7 minutes, adding flour 1 tablespoon at a time as necessary. Because of the whole-grain flour, dough will retain a tacky quality. Do not add more flour than required, as dough will get hard and bread will be very dry. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/2 hours. Do not worry if it takes longer.

5. Gently deflate loaf, turn out onto a lightly floured board, and knead in nut pieces. They will tend to keep falling out, but just push them back in. Divide dough into 2 pieces and form round loaves. Place on a greased or parchment-lined baking sheet and cover loosely with plastic wrap. Let rise about 40 to 50 minutes, or until doubled in bulk.

6. Slash 3 or 4 parallel gashes on tops with a serrated knife and bake in preheated 375 degree oven until brown, 45-50 minutes. Cool on a wire rack.


From this BB and I apologize for not having name of poster, I've changed my ways. I've made several times and always to good reviews:

ZUCCHINI BASIL MUFFINS
-Recipe from Art in the Kitchen;Westmoreland museum of Art
submitted by Carol Vallozzi

I'll begin by saying- these are not light- and would like recommendations for lightening them up if you know how (I'm not good at tweaking the recipes of baked goods).

Otherwise, these were flavorful and a nice savory muffin. Plus, if you're like me, you're looking for recipes (old and new) to use up the huge surplus of zucchini and basil that you've got around! Here's your answer!

Makes about 22 muffins

1 cup veg. oil
3/4 cup sugar
3 eggs

2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp. freshly gr. pepper
1/4 tsp. nutmeg

1 cup grated unpeeled zucchini
1/2 cup chopped fresh basil leaves
1/2 tsp grated lemon rind

Preheat oven to 350. Grease muffin pans lightly.

Combine oil and sugar in a mixing bowl; beat well. Add the eggs 1 at a time, mixing well after each addition.

Sift flour, baking powder, salt, pepper, and nutmeg together. Add to the sugar mixture; stir just until moistened.

Fold in zucchini, basil and lemon rind.

Spoon into muffin tins, filling each cup 2/3 full.

Bake at 350 for 25 to 35 min. or until toothpick comes out clean.

Cool in pans on wire racks for 10 min.; remove the muffins to wire racks to cool completely.

[sneezles]

This one came to mind:

* Exported from MasterCook *

Goode Co. Jalapeno Cheese Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1/4 cup jalapenos -- ribs and seeds removed- finely minced
1 envelope active dry yeast
1/4 cup warm water -- 110 degrees
1 cup milk -- room temp
3 tablespoons unsalted butter -- melted and cooled to room temp
1 large egg -- lightly beaten
3 cups all-purpose flour -- (2-1/2 to 3)
1 1/2 cups semolina flour -- plus 1 Tablespoon
2 tablespoons sugar
1 teaspoon salt
1/2 pound cheddar cheese -- grated (2 cups)

Melt 1 T butter in small skillet in small skillet over low heat. Add jalapeno and saute until softened., about 5 minutes. Cool to room temp. Stir yeast into water and set aside until foamy, about 5 minutes. Add the milk, the remaining 3 T butter and egg, mix well.

In medium bowl, combine 2-1/2 cups flour, semolina, sugar, and salt. Gradually add dry ingredients to milk mixture; mix until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until a smooth and elastic, adding additional 1/.2 cup flour as necessary. Form dough into a ball.

Generously grease and large bowl. Add dough and roll it around to coat dough. Cover bowl loosley with plastic wrap and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour.

Turn dough out onto a lightly floured surface. Knead cheese and jalapenos into dough, about 2 minutes. Form into a rectangular loaf. Grease a 9x5x3 inch pan . Dust with remaining 1 T semolina flour. Place dough into pan and loosely cover with plastic wrap. Set aside in a warm, draft-free place and let rise until doubled, about 1 hour.

Preheat oven to 350 degrees. Remove plastic wrap and bake bread in center of oven until it is golden on top and sounds hollow when tapped on bottom, about 1 hour. Cool in the pan on wire rack for 10 minutes, then remove from pan and cool completely on rack.

[little_bopeep]

I realize that this is too late for your event tonight, but maybe another time?

The other day, I made this bread and served it with a cream cheese mixture I concocted: 1 8 oz pkg cream cheese mixed with one good sized sweet yellow onion caramelized with butter and a pinch each of sugar and salt and a handful of figs. I couldn't find fresh figs, so I used SunMaid figs in a pouch; I chopped up 8 or so pretty fine and threw them in with the onion and caramelized the whole thing. When this cooled, I mixed it in with the cream cheese and served it with the warm bread. We all swooned.

Dill Bread

1 pkg hot roll mix plus the ingredients it calls for on the box
1 cup small curd cottage cheese
1 T sugar
1 T dried dill weed (I don't care for so much, so I usually halve that)
3 T chopped dried onion
melted butter
salt

Prepare hot roll mix as directed on pkg, then add the cottage cheese, sugar, dill weed, and dried onion. Stir well so
that all is incorporated. I won't be coy, it's gonna look icky... What I usually do is turn the batter out onto a board
or something and give the bowl a quick rinse, then oil the bowl and put the batter back in. It should hold together
well enough to do that, but don't worry if it doesn't. If you can, give the batter a flip in the bowl so that the oiled
side is up. Let stand to rise for about an hour, covered in a damp cup towel. I like to turn my oven on for just a
couple of minutes during prep and then turn it off and let the batter rest in there.

Stir down until all air is dispersed, then place batter in either one large loaf pan or 3 small "gift" loaf pans that have
been sprayed with Pam or oiled. Let rise again for an hour, covered with the damp towel. Preheat oven to 350F.

Bake at 350F for approx 50 minutes to 1 hour. If the bits of cottage cheese and dried onion on the surface start to
brown too much, tent the loaf with foil. When done (a nice golden color), let rest in the pan(s) for just a few
minutes and then turn out onto wire rack. Brush entire surface of the loaf with melted butter, then sprinkle lightly all
over with salt.

This bread is incredible served warm with a hearty veggie/beef stew or cold with a nice cheesy spread of some sort.
If you have the same experience that we have at my house, it will get "sampled" when it's hot, and there won't be
anything left for dinner. Hope you enjoy as much as we do.

[Linda in MO]

Thanks guys! After driving myself nuts trying to decide what to make , I ended up making Dorie Greenspan's Lemon Poppy Seed Muffins (made mini) from "Baking From My Home to Yours" and Marcy Goldman's Garlic-Slathered Stretch Bread from "A Passion for Baking". Both turned out great and were very well received! I would definitely make both recipes again.