French Bread from Tracy Shamo

 2 T yeast
1/2 c. warm water
2 c. hot water
3 T sugar
1 T salt
5 T shortening (or oil)
6 c. flour

Dissolve yeast in warm water.  Combine hot water, sugar, shortening, salt and half the flour (whole wheat)  Beat well.  Stir in dissolved yeast and remaining flour.  Mix well.  If too thick add a little water.  Let rest ten minutes and turn your Bosch on to knead a little every ten minutes for 1 hour.  Divine in half and form French style loaves.  Pat top with cold water to make crisp, slash, let raise half an hour.  Bake in preheated 400 degree oven for 30 to 35 minutes.   (Note:  white flour works well or half white and half wheat, but all wheat doesn't work very well)

Ciabatta Bread

Ingredients

• 500g (1 lb, 2oz) strong white bread flour, plus extra for dusting
• 10g (⅓ oz) salt
• 10g (⅓ oz) instant yeast
• fine semolina, for dusting

Directions

1. Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
2. As the dough starts to come together, with the motor running, slowly add another 110ml (3⅓ fl oz) of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
3. Lightly oil a 3 litre (5 ¼ pint) square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
4. Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).
5. Dust two large baking trays with flour and semolina.
6. Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
7. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
8. Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
9. Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.

Tags: Baking Recipes, Bread Recipes, Technical RecipesGreat British Baking Show

Taco Braid

My friend Nancy just reminded me about Taco Braids.  Easy and delicious, but they look so hard.  Kids and teenagers love them.  This is a link to a step-by-step "how to" make your own taco braid.  You can actually experiment and use the filling of you choice.  I use my own bread recipe and fill ur up!


Recipe (step by step) for Taco Braid

Add-a-Grain Bread printed from Cooks.com

The price of wheat is going UP, UP.  I have generally purchased wheat in 25 lb. bags for about $6.25--white wheat and hard red winter wheat.  I just looked and the price has gone up from $6.25  to $11.45 for the 25 lb. bags.  That's almost double! So, my brother is looking for a tasty whole wheat bread with seeds and nuts.  (My sister and I taught him to cook from the time he could stand on a chair and see over the kitchen counter.)   I am going to try this one today and see what I think.  Anyone who has a yummy homemade seed-nut bread recipe please comment.  I grind my wheat and make bread pretty regularly, but I haven't experimented with nuts and seeds.   2 1/4 c. whole wheat flour 2 pkgs. dry yeast or 2 T. instant yeast 1 3/4 c. milk 1/3 c. honey or molasses 3 tbsp. oil 2 tsp. salt 3 c. flour and/or grain options 1/2 c. chopped nuts or sunflower seeds (opt.) GRAIN OPTIONS: 3 c. whole wheat or rye 2 c. rolled oats 1 c. buckwheat 1 c. wheat bran or cornmeal 1/2 c. wheat germ Cracked wheat or rye, steel cut oats, bulgar or buckwheat oats - 1 c. (combine with 1 c. boiling water, let stand for 5 minutes, drain well) Combine whole wheat flour and dry yeast. Heat milk, honey, oil and salt until lukewarm. Add to whole wheat and yeast. Beat at least 3 minutes on high speed using electric mixer. Stir in white flour and/or grain options (use any combination, but total must equal 3 cups) and nuts or seeds. If consistency is too wet, add whole wheat flour. Knead 6 to 8 minutes. Let rise in greased bowl. Punch down; divide in 2 and let rest 10 minutes. Form loaves, put in greased bread pans. Brush with water. Top with crushed oats, wheat germ or cornmeal. Let rise. Bake at 375 degrees for 30 to 40 minutes.

Whole Wheat Bread (instant yeast)

Easiest Whole Wheat Bread #1 -- Leslie Probert (CEW 2007, Handout #26)

Lemon juice in this recipe acts as a dough enhancer, which gives bread a fine, light texture.  Gluten, a natural protein derived from wheat, provides elasticity, strength, and added texture, helps retain moisture, prevents crumbling and extends the shelf life of the bread.  If you do not want to store gluten flour, whole wheat flour can be substituted.

2 (8 x 4-inch) Loaves                                      4 (8x4-inch) Loaves

3 ½ c. whole wheat flour                                7 c. whole wheat flour

1/3 c. gluten flour                                            2/3 c. gluten flour

1 ¼ T. instant yeast                                        2 ½ T. instant yeast

2 ½ c. steaming hot tap water (120-130)       5 c. hot tap water

1 T. salt                                                          2 T. salt

1/3 c. oil                                                         2/3 c. oil

1/3 c. honey or ½ c. sugar                            2/3 c. honey/or 1c sugar

1 ¼ T. bottled lemon juice                             2 ½ T. bot. lemon juice

2 ½ c. whole wheat flour                               5 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook.  Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.  Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.  Add last flour, 1 cup at a time, beating between each cup.  Knead for about 8-15 minutes until dough pulls away from sides of the bowl.  This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off.  Turn dough onto oiled counter top; divide, shape into loaves.  Place in oiled bread pans.  Let rise in warm oven for 10-15 minutes until dough reaches top of pan.  Do not remove bread from oven; turn oven to 350 degrees F. and bake for 30 minutes.  Remove from pans and cool on racks. 

If you do not have a mixer with a dough hook and are kneading this by hand gradually add last cup of flour to keep dough from sticking to counter.  You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough.  With wheat bread, always add the least amount of flour possible to keep bread moist.  Knead for 10 – 15 minutes, shape into loaves.

To make a 2-loaf recipe of this bread every other day for 1 year (1 loaf/day), you need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. honey or sugar, 8 (1-lb) pkgs. Yeast, 61 c. gluten flour, 3 2/3 quarts lemon juice and 7.3 lbs. salt.

100% Whole Wheat Bread--Englund

1       cup        Warm water

2       Tbls       Yeast,  set aside

Place in mixer:

4       cups       Warm water

½      cup        Oil (vegetable)

1       cup        Honey

2       Tbls       Salt

½      cup        Gluten Flour

6       cups       Whole Wheat Flour (preferably 13-15% protein)

Mix well

Add yeast mixture, mix again

Slowly add:

5-6 cups more wheat flour

Add only enough flour until dough pulls away from bowl and is still sticky

Mix for 10 minutes

Divide into fourths, roll each ¼, shape into loafs.  Cover and let rise until double in size or more.

Bake in Pre-heated oven @ 350° for 30 minutes

Remove from pans immediately and cool on bread racks

Simply Perfect Bread --Sabrina

Regular Batch

14 to 16 cups whole wheat flour (10 to 12 cups whole wheat)

2 rounded tablespoons dry yeast

1/2 cup high-gluten (80%) flour* (optional)

500 mg vitamin C (optional)

6 cups warm water (120 to 130°)

1/2 cup vegetable oil

1/2 cup honey or sugar

1 1/2 tablespoons salt

Medium Batch

10 to 12 cups whole wheat flour (7 cups whole wheat)

2 tablespoons dry yeast

1/3 cup high-gluten (80%) flour* (optional)

300 mg vitamin C (optional)

4 cups warm water (120 to 130°)

1/3 cup vegetable oil

1/3 cup honey or sugar

I tablespoon salt

Small Batch

6 to 7 cups whole wheat flour (5 cups whole wheat)

I rounded tablespoon dry yeast

1/4 cup high-gluten (80%) flour* (optional)

250 mg vitamin C (optional)

2 cups warm water (120 to 130°)

3 tablespoons vegetable oil

3 tablespoons honey or sugar

2 scant teaspoons salt

Mill whole wheat in an electric grain mill. Place 9, 6, or 3 cups fresh flour (depending on desired batch size) into mixer bowl equipped with kneading arm. Add dry yeast, gluten flour and vitamin C. Pulse to mix well. Add water, and mix for I minute.  For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is very important if kneading by hand. Sponging makes lighter bread and reduces kneading time. Add oil, honey, and salt. Turn on mixer, and quickly add remaining flour, I cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour needed may vary. Knead 7 to 10 minutes. If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.

Preheat oven to 150° during this time. Lightly oil hands. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set a kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn heat to 350°.  Bread may also rise uncovered on countertop until double. Bake in a preheated oven 350° oven for 30 to 35 minutes. Immediately remove from pans; let cool on wire racks. For a soft crust, mist lightly with water from a spray bottle while still hot. Slice

bread when cool, and store in plastic bags in freezer, not refrigerator.

Bake:          Time:          Temp:

Regular Batch  30-35 min      350°                       5-6   4" x 8 1/2" loaves

                                                                                                               

Medium Batch   30-35 min      350°                       4    4" x 8 1/2" loaves

                                                                               

Small Batch    30-35 min      350°                       2    4" x 8 1/2" loaves

High-gluten flour* is a high protein (80%) flour available at most health food stores.  It adds volume and improves texture in whole wheat bread.  If using regular gluten flour, double the amount called for in these recipes.

Dee Ann's Favorite Bread Recipe

11 Cups white whole wheat flour--leveled, not rounded & freshly ground
1/3 Cup oil
1/2 Cup Sugar
3 T. Instant yeast
1 Rounded T. salt
1/2 Cup powdered milk
3 Cups hot tap water + 2 T.
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)
2-4 T. gluten or dough enhancer (optional but it will help it raise higher)

A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes. Spray a large bowl with Pam, place dough inside, cover and let rise for 15 minutes. Place on clean counter or cloth and gently shape into loaves.  Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes.  Bake at 350 degrees in a preheated oven for 25 minutes.  Spread butter over top of bread when you remove from oven, if desired.  Release bread from pans and cool on a cooling rack.  Then bag in plastic bags to keep fresh.

Dill Bread

1 C cream-style cottage cheese
3 T butter
2 -1/2 C flour
2 t instant yeast*
1/4 t baking soda
1 t salt
2 T sugar
1 T dried minced onion
2 T fresh dill weed (or 2 t dried)
1 egg well beaten
1/4 cup warm water


Preheat oven to 350 degrees. Heat butter & cottage cheese in a saucepan over low heat until butter is melted. Set aside to cool slightly. Combine flour, yeast, baking soda, salt, sugar, onion, and dill weed in mixing bowl. When butter & cottage cheese are warm to the touch (not hot), add to mixing bowl, along with egg and water. Mix until combined into a thick batter; if dough seems dry add a bit more water. Cover and let rise at room temperature for about an hour, or until doubled in volume. Turn batter into a well-greased 1-1/2 quart casserole dish (4 x 7 loaf pan), cover with plastic wrap and let rise another 45 minutes. Bake for 40-50 at 350 until crust is golden.

Everlasting Yeast

1 qt. warm potato water, ½ T. dry yeast, 1 t. salt, 2 T. sugar, 2 c. whole wheat flour.  Stir all ingredients together.  Place mixture in a warm place to rise.  Leave a small amount of everlasting yeast (at least 1/3 c.) for a start next time—Add all
original ingredients (except yeast).  Let stand and then store covered in refrigerator.

Pita Bread -- Jayne

1 pkg. yeast                                                     1 t. salt

1 c. warm water                                              ¼ c. olive oil

3 c. white flour (or combination)

Dissolve yeast in warm water and mix thoroughly with other ingredients.  Knead dough for about 10 minutes or until smooth.  Let it rise in covered bowl at 80 degrees for about 1 ½ hour.  Divide into 5 pieces.  Roll each into a ball.  Flatten the balls and roll them into thin circles about 8” in diameter.  Place on greased cookie sheets.  Let rise 30 minutes.  Bake at 500 degrees for about 5 to 8 minutes until light brown.  Cool.  Cut in half and fill.

Pioneer Bread (old fashioned)

5 cups hot water
2 T. salt
½ c. potato flakes
½ c. oil or shortening
½ c. sugar
2 T. yeast
1 c. powdered milk
10-14 c. flour (all whole wheat, half and half, or white flour)

Combine hot water, shortening, potato flakes, powdered milk, sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth sponge. Add flour to make a smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 375 degree oven for about 35 minutes

Homemade Bread Recipe (1 hour--start to finish) Pantry Secrets

10 ½ cups white bread flour or wheat flour* (do not use all-purpose flour)
½ c. sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin**
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional tablespoon lecithin. Mix for ten minutes.
**Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure. Makes 4 regular size loaves. There are about 50 different things you can do with the dough for variety and yummy dinners and treats.