Fall Bread Thread (2009)

[Kathy B]

Anyone baking bread yet?

I made this one the other day, and it turned out great.....delicious fresh, and it makes great toast and grilled cheese sandwiches, too.

This is a bread machine recipe, but I don't have one, so I just made it in the usual way. Had to add a little more flour, and I DID grind the flax seed, otherwise, no other changes.

Three Seed Bread
(back of the Bob's Red Mill Flaxseed bag)

1-1/4 c. water
2 Tbsp. honey
2 Tbsp. oil
2 c. Bob's Red Mill unbleached white flour
1 c. Bob's Red Mill whole wheat flour
1-1/2 tsp. salt
1/3 c. Bob's Red Mill flaxseed (I ground 1/3 c of flaxseed)
2 Tbsp sunflower seed kernels
1 Tbsp. poppy seeds
2 tsp active dry yeast

Bread machine method......
Add ingredients to the bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. Let cool completely on a rack before slicing.

Don't have a bread machine method....
Place yeast, honey and warmed water in mixing bowl and let stand 5 minutes or until foamy. Add remaining ingredients and knead 5-10 minutes until smooth and elastic. (I had to add a little extra flour, because it was a bit sticky). Let rise, covered in greased bowl until double in size. Punch down and shape into a loaf. Place in a greased 9x5 pan, cover and let rise again until double in size. Bake 30 - 40 min at 350 or until golden brown and sounds hollow when tapped. Cool on wire rack.

[dneilson]

Good ones this month.

If I have time I'll post the recipes. In the meantime, I can give you the source.

Four Grain Bread (redstaryeast.com)
Recipe #16, Egg Bread (red star yeast)
Whole Wheat Honey Bread x2 (allrecipes|M. Halvorson)
Light Rye Bread (posted by NewMrsG)

I may try bagels tomorrow (never made them) depending on how my day goes.

Dolores

[GayeC]

I have been baking bread using the master recipe in "Artisan Bread in 5 Minutes a Day." The bread is so good and looks so professional that I am amazed every time I bake a loaf! Once you do it a couple of times and get the hang of it, it is very easy. It uses refrigerated high moisture dough, so you can always have some in the refrigerator and ready to shape and bake a loaf whenever you feel like eating fresh bread.

[ljt2r]

I made a multi grain sandwich bread earlier in the week to go with my Indian pumpkin lentil stew--I will post the recipe when I have it written up.

I made Buttermilk Bread for DD#2's bday dinner today. It was wonderful--as always. It is based on Peter Reinhart's white bread--Variation #2. Pics are here.


Laura's Riff On Peter Reinhart's White Bread, Variation II
Adapted from The Bread Baker's Apprentice

4 1/4 cups (19 oz) unbleached bread flour (I sub in 4 oz or about 1 cup of white whole wheat flour)
1 1/2 t fine sea salt
3 T sugar
2 t instant yeast
1 large egg, slightly beaten
1/4 cup (1/2 stick) unsalted butter, room temp
1 1/2 cups buttermilk

optional add-ins (choose no more than 2-3):
2 T ground flaxseed
2 T wheat germ
2 T wheat bran
2T rolled oats
2 T oat bran

extra flour and buttermilk for achieving correct dough feel

Mix together the flours, salt, sugar, yeast and any of the add-ins in a large mixing bowl. Add the egg, buttermilk and butter and mix with a large spoon or with the paddle attachment of your mixer. When the dough starts to form a rough, shaggy mass, switch to the dough hook (or begin kneading on a floured surface). Add more buttermilk if the dough is dry; add more flour if it is too sticky. With your dough hook on speed 2, knead for 6-8 minutes (resting your mixer as needed), or knead by hand, until you have a soft, supple dough. It should be tacky but not sticky.

Lightly oil a large bowl and place the dough inside it, rolling to coat it with the oil. Cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours, or until doubled in size.

Gently de-gas the dough by pressing the bubbles out and divide into 2 equal portions. Shape each portion for 2 8X5 loaf pans. Grease the pans and place the loaves into the pans. Lightly spray plastic wrap with oil and loosely cover the loaf pans. Let rise for 60-90 minutes, or until doubled.

Preheat the oven to 350 F about 30 minutes before baking.

Bake the loaves for 35-45 minutes, rotating halfway through. The internal temperature of the loaves should be about 190 F when they are done. I like to butter the tops of my loaves when they come out of the oven. Let the loaves cool on a cooling rack, but for gosh sake, no matter what the experts say, make sure you slice them while they are still warm (just not piping hot--I usually aim for waiting 30 minutes).

[mkc]

Originally Posted by GayeC

I have been baking bread using the master recipe in "Artisan Bread in 5 Minutes a Day."

If you haven't tried their European Peasant Bread (which replaces some of the AP flour with rye and whole wheat flour), do give it a shot as well. We like it even better than the basic recipe.

Michelle

[claire909]

thanks for the recipe

[cherylopal]

I made a new recipe for DH and I have a question-

My mom's friend raves about this slightly sweet bread he used to get in the Bahamas- he talks about how the Bahamian ladies would make this bread for the whole island in their little homes and ancient ovens. He loved it for breakfast and for sandwiches. My mom decided to try to make it for him but she has not had any luck with bread! In fact I was surprised that she would even try (true love ) Well, she's tried twice unsuccessfully. So she sent me the recipe to try- and it worked fine. DH liked it very very much and thinks it would make a great sandwich bread with its sweetness. He's been taking it for breakfast this week. (I haven't tried it since it is not vegan.)

My question- does anyone have a different recipe for Bahamian Bread? My mom's friend says this is close but not quite what he remembers.

I made two loaves and used my bread machine- worked great and DH really likes it.

Bimini Bread
The Florida Table

The recipes for this Bahamian bread are closely guarded family secrets. Here is the Florida Table version.

2 1/4 tsp active dry yeast
1 c warm coconut milk
1/4 c nonfat dry milk powder
1/3 c sugar
1/2 c vegetable oil
1 tsp salt
3 eggs, beaten lightly
3 to 4 c flour
2 T honey
2 T butter

1. Dissolve yeast in 1/4 cup warm coconut milk in mixing bowl. Let sit 10 min. Add milk powder, sugar, oil, and eggs. Use paddle attachment to mix until smooth. Add remaining coconut milk. Switch to dough hook and add flour about 1/2 cup at a time until dough is cleanly pulling away from the sides of the mixing bowl. Knead at medium speed 5 min, until dough is smooth and elastic. Drizzle oil over dough, coating dough and sides of bowl. Cover lightly with plastic and let rise in warm spot about 2 hours.

2. Punch dough down. Form into 2 loaves or 12 small rolls. Place loaves into greased loaf pans or rolls into greased cake pan. Cover with cotton cloth and let rise 1 hour. Preheat oven to 350 degrees during last 20 min of rising.

3. Bake loaves about 35 min and rolls about 25 min, until golden brown.

4. Remove from oven. Cool 5 min. Remove from pans and place on cooling racks. While bread is cooling, melt butter with honey. Mix well and brush over top of warm loaves or rolls. These are great served still warm.

[cherylopal]

Originally Posted by GayeC

I have been baking bread using the master recipe in "Artisan Bread in 5 Minutes a Day." The bread is so good and looks so professional that I am amazed every time I bake a loaf! Once you do it a couple of times and get the hang of it, it is very easy. It uses refrigerated high moisture dough, so you can always have some in the refrigerator and ready to shape and bake a loaf whenever you feel like eating fresh bread.

I bought this book last spring but haven't played with it yet. You have inspired to me to get it out. There is a thread about it- I'll have to dig it up.

[hAndyman]

Been making my usual whole wheat breads (this week's with added teff flour) and made rolls and buns this month.

Made rolls with this recipe (which also makes a really good bread):

From: flo @Chatelaine who wrote: "Over the years I have tried many multi-grain bread recipes and this is my pick as the winner. It originally comes from a cookbook that features recipes from favorite Calgary restaurants. This is from the Prince's Island Park Restaurant."

Multigrain and Seed Bread

2 cups warm water
1 tbsp. yeast
2 tbsp. brown sugar
2 cups white flour
2 1/2 cups whole wheat flour
1 tbsp. molasses
2 tbsp. canola oil
2 tbsp. fresh orange juice
1/2 cup rolled oats
1/4 cup 7-grain cereal(eg Sonny Boy, Red River, or Oat Bran, Cream of Wheat, etc.)
2 tbsp. flax seed
2 tbsp. sesame seed
1 tbsp. poppy seed
1 tbsp. sunflower seed
1 tbsp. salt

Directions Combine water and yeast and let stand 5 min to hydrate the yeast. Add sugar, flours, molasses, oil and orange juice. Knead 3 min; dough will still be quite sticky. Combine oats, cereal, seeds and salt. Add to the dough mixture and continue kneading. Add more white flour until desired consistency is reached. Knead for another 6 - 8 min. Transfer to an oiled bowl, cover and let rest in warm place for 2 hours or 'till doubled in size. Divide dough in half. Roll and shape into 2 loaves. You can brush with water and roll top of loaves in oats or 7-grain cereal. Score tops. Let rise (about 20-30 min). Bake at 400 for about 20 min.
This recipe serves: 2 loaves.

Andy’s notes: I made 20 dinner rolls with this recipe; each piece of dough weighed ~75 grams (3 oz.). I brushed the risen rolls with beaten egg yolk + water and sprinkled with golden flax seeds or rolled oats and baked at 375F for about 15 minutes. I thought that the golden flax-covered rolls looked particularly attractive.
*************

I made buns with this recipe for Potato, Sour Cream and Chive Bread

Here are my comments for what I did.
Andy’s notes: Cook the potatoes well and use a ricer if you have one to “mash” them. I made 20 buns using 3 (lecithin/oil greased) 9-1/2"-10" springform pans (6, 7 & 7 buns/pan). The dough weighed 60 oz. - 3 oz/bun - and the buns ended up being a little large (for my liking) for dinner buns but perfect for sandwich buns. I flattened the dough a bit before putting in the pans so they wouldn’t be quite so ball-shaped when baked.

[heavy hedonist]

Originally Posted by hAndyman;1523159
I made buns with [I

this recipe for Potato, Sour Cream and Chive Bread[/I]
.

Thanks for the recipe link, handyman! I went to the site and liked the attitude/ambience there, but I was a little horrified by Chuck's poor grasp of the English language-- his writing is not up to snuff for a regular blogger. Hopefully, practice will make a difference.
Now to check if I have the ingredients for those rolls...

[CoconutKisses]

I really should start baking my own bread. All these recipes look so delicious

[HealthyinMN]

We made these a couple weekends ago - they were fantastic!

Cinnamon-Swirl Pumpkin Rolls (Adapted from King Arthur Flour)



For the dough

2 1/2 cups all-purpose flour
1 3/4 cups white whole-wheat flour
1/4 cup nonfat dry milk
3 tablespoons packed brown sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup mashed pumpkin
2 large eggs
2 to 4 tablespoons warm water (start out with the lesser amount and add more if dry)
4 tablespoons unsalted butter, softened

For the filling

water
3/4 cup granulated sugar
1 tablespoon cinnamon
1/4 cup minced crystallized ginger
1/4 cup chopped dried cranberries

For the glaze

1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons milk

In a large mixing bowl, whisk flours, nonfat dry milk, sugar, yeast, salt, cinnamon, ginger and cloves. Add pumpkin, eggs, warm water and butter - beat with the paddle attachment until the dough comes together. Switch to the dough hook on your mixer and let the dough knead until it is soft and smooth - it may be a little sticky, but it should hold its shape.

Scoop dough into a bowl lightly coated with nonstick spray, turning to coat the top. Cover and allow dough to rise until it has almost double in bulk, about 60 to 90 minutes.

Scoop out dough onto a lightly greased surface - cover and let rest for 5 minutes. Uncover and roll dough out into a 12" x 18" rectangle. Brush the top of the dough lightly with water, leaving one of the long end dry.

In a small bowl, whisk together sugar and cinnamon - sprinkle evenly over the dough, making sure to leave the long and dry end clean. Scatter the top with the ginger and dried cranberries.

Starting with the long side covered with sugar, tightly roll dough up, jelly roll style, and slice the log into twelve 1 1/2" wide pieces. I find using unflavored dental floss the best tool for this. Place each bun, cut side down, into a 12 cup muffin tin coated with cooking spray. Lightly spray the top with cooking spray, then cover the pan and let rise until the rolls have risen and look puffy, about 30 to 45 minutes.

Meanwhile, preheat oven to 375 degrees.

Uncover and place pan into the oven- bake until the rolls are lightly browned and set. about 18 to 24 minutes. Remove pan from the oven and set on a wire rack to cool for 2 minutes. Carefully remove buns from the pan and let cool.

To prepare the glaze

In a small bowl, combine confectioners' sugar, melted butter and enough milk to make a glaze that will drizzle over. Spoon glaze over the top of the rolls.

Makes 12 large rolls.

[cakebaker]

OMG, Joe, your Cinnamon Swirl Pumpkin Rolls look incredibile. I'll have to try them next weekend.

[cloudysmom]

Andy, the recipe for the Multigrain and Seed bread looks awesome. What would you substitute for the orange juice. I really don't like the flavor of oranges and can usually taste it no matter how small the amount. TIA for any help.

[GayeC]

[QUOTE=mkc;1523130]If you haven't tried their European Peasant Bread (which replaces some of the AP flour with rye and whole wheat flour), do give it a shot as well. We like it even better than the basic recipe.

Thanks Michelle - I will try that recipe. I have substituted a little white whole wheat for some of the AP, but haven't tried any other grains/flours.

Cheryl - Yes, pull out the book and give it a try. It is really quite amazing. The only thing that was tricky for me was learning to handle the slack, wet dough. A little flour dusted on it helps a lot while you are shaping it.

[cherylopal]

[QUOTE=GayeC;1523370]

Originally Posted by mkc

Cheryl - Yes, pull out the book and give it a try. It is really quite amazing. The only thing that was tricky for me was learning to handle the slack, wet dough. A little flour dusted on it helps a lot while you are shaping it.

I think I will!! It sounds like a rain out weekend again although I have a lunch on sat and brunch sun i've got the rest of both afternoons to play. Now in which pile is that book....

[hAndyman]

heavy hedonist, you're welcome. There are some good recipes on that blog, and really good pictures, but Chuck could use a good editor to improve his posts. However, I imagine he's a pretty busy fella and hasn't much time to get his blog to be the best it can be. I also appreciate the ideas he generates with the recipes he does post - he gets me thinking about breads! I like that.

cloudysmom, you can replace the orange juice with any liquid within reason - water, milk, applejuice, applesauce, mango juice, gingerale, beer, etc. It's not a lot so it won't add much flavour if you use something mildly flavoured. The OJ does add a small amount of vit C (citric aci)d that softens the bread a little bit I imagine, but may not even be noticed. The only thing I've replace the OJ with is frozen OJ concentrate but that wouldn't appeal to you, would it?

Cheers! Andy

[Amy3745]

These are great. They are from the current halloween Taste of Home magazine. The biscuits are a bit moist with a pumpkin flavor. This only makes 7 biscuits so double if you need more.






INGREDIENTS

• 1-3/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup plus 1-1/2 teaspoons cold butter, divided
• 3/4 cup canned pumpkin
• 1/3 cup buttermilk
  

DIRECTIONS

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield:7 biscuits.





Printed from tasteofhome.com Oct 22, 2009

Copyright Reiman Media Group, Inc © 2009

[Beth]

Amy, thanks for posting. My first idea was those would be great to try and maybe make for Thanksgiving. Then I remembered that my brother brought cans of butter flavored biscuits when we gave him bread. But that's another thread I don't think we've started yet this year....

[Amy3745]

Hey Beth these biscuits may be the start of separating him from his favorite can of biscuits. I have an uncle that will only eat canned vegetables. We will have to work on him next.

[Beth]

Originally Posted by Amy3745

Hey Beth these biscuits may be the start of separating him from his favorite can of biscuits. I have an uncle that will only eat canned vegatables. We will have to work on him next.

The same brother brought canned green beans, canned soups and the fried onions -- to which he added cheese in the mix and on top and I know I'm forgetting something else totally loaded that went into them. But hey, my divorced and single brother was at least making a contribution to Thanksgiving dinner -- something not done while he was married. I give him credit for that, my parents, sister and BIL like the stuff too.

[Terrytx]

Originally Posted by Amy3745

These are great. They are from the current halloween Taste of Home magazine. The biscuits are a bit moist with a pumpkin flavor. This only makes 7 biscuits so double if you need more.

I had some left over pumpkin in the fridge that needed using and these Pumpkin biscuits were just the thing. You are right-these are great and fairly easy, except the dough was very soft and sticky. I will make these again.

[little_bopeep]

Andy, thanks SO MUCH for the link to Chuck's blog! I don't know how many recipes I copied from there the other afternoon. Praise be to the guy that invented "cut and paste".

[hAndyman]

You are very welcome, little_bopeep. I think I introduced a few others when I linked there before with some other breads I have tried, my favourite being his Pumpkin Raisin Bread (one of the best bread recipes I have come across), with his Roasted Beet Bread coming in second. The beet bread has a lovely pink crust and you might be interested to know that it made a good amount for my dw's breast cancer walk fundraiser (and I clicked on your link - thanks to you - for a woman, the sparkplug at work, who was operated on today).
Let us know of any of Chuck's recipes that you try and really like.

[drewberry4]

Originally Posted by dneilson

Good ones this month.
Light Rye Bread (posted by NewMrsG)

I've been looking all over for this recipe and I can't find it! Could you post it? I desperately want to make it!

Thank you!

[charley]

Originally Posted by GayeC

I have been baking bread using the master recipe in "Artisan Bread in 5 Minutes a Day." The bread is so good and looks so professional that I am amazed every time I bake a loaf! Once you do it a couple of times and get the hang of it, it is very easy. It uses refrigerated high moisture dough, so you can always have some in the refrigerator and ready to shape and bake a loaf whenever you feel like eating fresh bread.

First time I tried the 5-Minute Artisan found it too yeasty tasting. Yesterday I decided to give it another shot and cut the yeast in half. It's been in the fridge for a day. Tomorrow I may bake the first loaf.

[amyvn]

I made this onion bread today that I copied from the BB a long time ago; I'm fairly sure that Mari (heavy hedonist) originally posted it. I cut into it about 20 minutes ago while it was still warm, and it's going to be a challenge to not eat the whole loaf myself - it's fantastic. It's nice when bread turns out just as good as you imagined when you put it in the oven .

I made my own "wild rice blend" out of roughly equal parts wild rice, farro, and millet. In retrospect, the wild rice needed a little longer cook time than the other grains. It imparted a. . . er, crunchy texture. . . that might have been a little better if it had been cooked a little more thoroughly.

Amy

Notes below are from Mari's original post.

WILD RICE AND ONION BREAD

8 C unbleached high-gluten, bread, or all-purpose flour
1/3 C chopped dried onions or 1 C diced fresh onions
1/3 C brown sugar
2 Tbsp instant yeast or 2 1/2 dry active yeast, proofed in 4 Tbsp warm water
1 1/2 Tbsp sea salt
1 C cooked cooled wild rice blend
1/3 C buttermilk
1 1/2 C warm water

Mix all the dried ingredients, including the yeast and rice, in a bowl, then add the liquid ingredients, reserving a little water for later for adjustments during kneading. Turn the dough out onto a floured counter and knead for 10-12 minutes, or until dough is elastic, unified and tacky but not sticky.

Return dough to a clean bowl, cover with a damp towel or plastic wrap, and slip the bowl into a plastic bag. Put it in a warm spot. Allow between 45 minutes to 1 1/2 hours for dough to rise/double.

Shape as desired, into 2 loaves or a loaf and rolls, place in greased pans, cover and let rise again, allowing 45-60 minutes for rising. Cut a star pattern in the top, or for rolls, brush with an egg wash made of 1 egg beaten with 1/2 C water.

Bake in a preheated 350 degree F oven, for approximately 45 minutes-- rolls will take 12-15 minutes. These loaves are best if sprayed with cold water frequently during the first 10 minutes of baking to make the crust brittle.

** I had trouble getting all that flour into the dough, and ended up using between 6-7 cups. i believe it is the method, and will in future make this bread by adding the dried ingredients a little at a time, as usual. As it was, i had to add more water to avoid ruined, overly dry and non-cohesive dough. However, once i was past the crisis, the bread came out beautifully, though i used less onion too, about 1/3 C fresh diced.

The bread is gorgeous, speckled with the dark and red grains of rice, and fragrant with the onion-- it is crackly-crusted and addictive-- we just can't have one roll or slice! Just plain with butter has been the thing so far, though it doesn't NEED butter, (it just likes butter ) but today G-man will get to try the last couple pieces on a turkey sandwich, and i'm sure he will go nuts.

[dgeevanson]

Originally Posted by hAndyman

You are very welcome, little_bopeep. I think I introduced a few others when I linked there before with some other breads I have tried, my favourite being his Pumpkin Raisin Bread (one of the best bread recipes I have come across), with his Roasted Beet Bread coming in second. The beet bread has a lovely pink crust and you might be interested to know that it made a good amount for my dw's breast cancer walk fundraiser (and I clicked on your link - thanks to you - for a woman, the sparkplug at work, who was operated on today).
Let us know of any of Chuck's recipes that you try and really like.

I looked on his blog and on the parent website also and can't find the recipe for Pumpkin Raisin Bread. Any chance you could point me in that direction. I also pulled off the whole wheat seedy bread you posted. That sounds great also. TIA

[JJeannette]

http://www.thekneadforbread.com/2008...-raisin-bread/

It was in the July 2009 archive--

[dgeevanson]

Thanks! Might try tomorow.