Tag Archives: bread

English Country Bread from Food 52

I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England.  It is dense, and substantial.  It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise,  then into the oven).

    • 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
    • 1 teaspoon white sugar
    • 1 teaspoon kosher salt
    • 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
    • 3/4 cups boiling water
    • 1/2 cup cold skim milk
  1. Stir dry ingredients together and set aside.
  2. Add boiling water to cold milk in a large bowl.
  3. To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour.  Knead a few times and shape into a “bread shape” 🙂
  4. Place the dough into a greased loaf pan.
  5. Cover with a clean towel and allow to rise in a warm place for 45 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
  8. Remove from pan and allow to cool.

For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.

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Mixed Grain Bread

  • 1 ¼ to 1 ⅜ cups water
  • 2 tablespoons oil
  • 2 tablespoons liquid honey
  • ¾ teaspoon salt
  • 1 cup white bread flour
  • 1 ½ cups whole wheat bread flour
  • 3 tablespoons vital wheat gluten
  • ¼ cup old-fashioned oats (not instant)
  • ¼ cup wheat bran
  • ¼ cup bulgur
  • ¼ cup sunflower seeds
  • 2 teaspoons active dry yeast
  • (a big handful of dried cranberries)
  • (extra sunflower or pumpkin seeds for the topping)

Add all ingredients to the bread machine, except for the cranberries and the extra seeds.  Set the machine on the dough setting and start.

At the end of the first kneading, add the dried cranberries.

When dough is ready, remove from pan and knead a few times on a floured surface.  Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet.  Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so.  Poke the risen bread with a finger:  if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.

Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.

Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf.  You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.

Bake for approximately 25 minutes.  Loaf is done when it reaches 200F inside.

 

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Grandma Ruth’s Banana Bread

Ruth's Banana Bread

The finished results of my Mom's recipe for banana bread.

I do love my whole-wheat-nutrition-packed recipe for banana bread, but sometimes I just crave my Mom’s!

  • 1 ¾ cup all purpose flour
  • 1 ¾ teaspoons double-acting baking powder
  • ¾ teaspoons salt
  • ½ teaspoon baking soda
  • 1/3 cup room temperature butter
  • ½ cup packed brown sugar
  • 2 eggs, well beaten
  • ½ cup pecans or walnuts, chopped roughly
  • 1 teaspoon grated orange rind
  • 1 cup bananas, mashed
  1. Mix dry ingredients together with whisk.
  2. In a separate bowl, cream butter; add sugar gradually until light and fluffy.  Add eggs and beat well.  Stir in nuts and rind.
  3. Add flour alternately with the mashed bananas.  Do not over mix.
  4. Bake in a greased 8”x4”x3” loaf pan, at 350F for 55 minutes, or until done (toothpick inserted into middle comes out clean).
  5. Store for at least 6 hours before cutting/serving, preferably overnight.

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Chewy, Crusty White Bread (bread machine)

French style bread

A recipe made with half whole wheat, and half white bread flour, divided into two baguette-sized loaves.

This recipe is for a bread machine; I always bake it in the oven with a tray of boiling water sitting on the bottom of the oven.  I’m not a fan of white bread — taste or nutrition-wise), but this bread is delicious!  I have recently been trying to add whole wheat bread flour to this recipe to make it more nutritious; 1 cup of whole wheat bread flour plus 2 cups of unbleached bread flour gives pretty much the same results.  This video, with chef Ciril Hitz, is excellent if you want to make better baguettes.

Makes a 1.5 lb loaf, or buns.

Place these ingredients in your bread machine in the order recommended by the machine’s manufacturer:

  • 1 ¼ cup water, plus up to 2 Tbsp extra, depending on how the dough is looking
  • 1 ½ teaspoons salt
  • 1½ teaspoons butter
  • 1½ teaspoons sugar
  • 3 cups bread flour, white or unbleached
  • 2 teaspoons bread machine yeast

Set machine on “dough” setting, and start.  Keep an eye on the dough as it is kneading; if, after 5 or 10 minutes it seems dry, or the machine is struggling, add more water, 1 tablespoon at a time, until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.  Weather will affect the amount of water the dough will need.

When the dough cycle is finished, tip the dough out onto a well-floured counter or cutting board.  Let it rest for a couple of minutes.  Shape it into a 15″ log (or any other shape you like).

Sprinkle a cookie sheet with cornmeal, or grease; the cornmeal gives the crust a nice crunch.  Place the dough onto the cookie sheet and brush with oil.  Cover with plastic wrap, and let rise until doubled in bulk.  A good way to test for whether its ready to go in the oven or not is to poke the side of the loaf gently; if the depression from your finger remains, then the bread is ready to be baked.

Preheat oven to 425F.  I like to place a shallow pan of boiling water on the bottom of the oven, as this gives a crustier bread.

You can slash the top, glaze it with egg wash or milk, or anything else you like to do with bread.

Bake at 425F for 25 to 30 minutes, until golden brown and 200F in the center.

Remove from oven, and cool on a rack.

FOR HOTDOG OR HAMBURGER BUNS:

  1. Cut the dough into 9 equal pieces.
  2. For hotdog buns, shape into ropes.  For hamburger buns, shape into balls.
  3. Place onto greased or “cornmealed” baking sheet, 3″ apart.
  4. For hotdog buns, flatten till they are ½” thick. For hamburger buns, flatten slightly.
  5. Bake at 375F or until golden brown, about 12-15 minutes.  Cool on rack before slicing.

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Doug’s Bread (for machine)

Doug's Bread, shaped by hand

  • 1 ½ cups less 1 Tbsp of warm water
  • 2 Tbsp milk powder
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1 Tbsp honey
  • 1 ½ tsp salt
  • 1 cup whole wheat flour
  • 2 cups white flour
  • ¾ cup quick oats
  • 2 Tbsp poppy seeds
  • 2 Tbsp flax seeds (we like milled)
  • 2 Tbsp 12 Grain Cereal
  • 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.

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Rustic Grains Bread (for bread machine)

  • 1 ½ cups water
  • 3 Tbsp vegetable oil, or butter
  • 1 tsp salt
  • 3 Tbsp liquid honey (or molasses)
  • 3 cups white flour (or use combination of whole wheat and white)
  • ¾ cup “toasted grain mix” (see below*)
  • 1/3 cup cracked wheat/bulgur
  • 1      ½ tsp bread machine yeast
  1. Add ingredients to bread machine according to the manufacturer’s directions.
  2. Select the whole wheat cycle, or the dough cycle.

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes.

*Toasted Grain Mix

  • 1 cup barley flakes
  • 1 cup rye flakes
  • 1 cup rolled oats (not instant)

Combine the flakes, and spread out in a shallow pan.

Toast in a 350F oven for 30 minutes, stirring once or twice.

Keep sealed in a container, or freeze until needed.

I double or triple the recipe so I have lots on hand.

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Anne Seck’s Apricot Almond Tea Bread

Lightly sweetened, and very dense.

  • 1 cup chopped apricots
  • 1 cup boiling water
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp butter
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp almond or vanilla extract
  • ½ cup chopped almonds (I like to use 3/4 cup slivered almonds)
  1. Soak apricots in the boiling water for 10 minutes, set aside, and cool.
  2. In a large bowl, whisk together the flour and the baking powder.
  3. In a separate bowl, beat together the sugar and butter until fluffy.
  4. Into the sugar-butter mixture, add the egg, and the almond extract.  Beat well.
  5. Stir in the apricots and the water they’ve been soaking in.  Stir well to combine.
  6. Pour the wet ingredients into the flour mixture, adding almonds at the same time, and stir gently.  Do not over mix!
  7. Smooth into a greased loaf pan, and bake for about 50 minutes at 350F.

NOTE:  this batter is extremely thick and does not “pour”, so don’t be alarmed when you are mixing it!

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