Healthy Cooking

There are so many types of breads and it seems that BREAD deserves a folder all of it's own.  Also I invite all of the bread recipes from other folders to be copied into here.  I would love to see a very full folder of every type of bread imaginable.

This has been inspired by:

Johanna B.
Whole Wheat Bread 10:44 AM

I am looking for a really healthy whole wheat bread recipe.  Most of those I find include white flour, which I do not want.  Ideally, I'd like a recipe that includes sunflower seeds and perhaps something else good for me.  I'm looking for a bread that I can eat a large slice of everyday and get a lot of goodness from.  If someone has, or can point me to a website that does, I'd be grateful.

Johanna [ send green star]

This is a very basic recipe from which you can make any type of bread and I have done so over the years.  It looks long but it is really not that difficult!

Items needed for making bread:
Large mixing bowl
A pastry brush
2 Loaf pans of the appropriate size of 9 X 5
Cooling racks (a must)
Clean tea towel
Oven temperature set at 350 degrees.

Ingredients:
3 Tablespoons honey or molasses
3 Tablespoons dried yeast or ¾ once fresh yeast
Warm water
Whole Wheat Flour
1 Tablespoon Sea salt
1/4 – 1/2 Cup Vegetable Oil
3 Tablespoons corn meal or sesame seeds

Method:

• Put into a large bread making bowl:
  3 Tablespoons honey or molasses
  3 Tablespoons dried yeast or ¾ once fresh yeast
• Now add:
  1 cup warm water (If you need to heat it; do not go above 110 -120 degrees as yeast is sensitive and will be destroyed at higher temperatures.)
• Stir until yeast is dissolved. Then add 2 Cups warm water, mixing in. Set the bowl off to the side in a warm place, covered with a tea towel. It will take about 3-7 minutes for the yeast to start to bubble and grow. The yeast will soften and grow.
• Once it has bubbled, mix in one cup at a time:
  3 Cups Whole Wheat Flour
• Mix in very well, then cover bowl with tea towel and set aside in a warm place, let it rise till double.
• When double stir and add:
  2 Cups Whole Wheat Flour
  1 tablespoon Sea salt
  1/8 – 1/4 Cup Vegetable Oil
• Beat with a wooden spoon 100 or more strokes.
• Then stir in, mixing well:
  1 Cup Whole Wheat Flour
• On a clean surface, scatter:
  1 Cup Whole Wheat Flour
• Scoop batter onto the flour and sprinkle on top of the batter:
  1/2 Cup Whole Wheat Flour
• Press flour into the batter in a kneading* motion.  Add more flour if necessary. Keep the surface lightly floured to prevent dough form sticking. Knead well at least 100 times (10-20 minutes).  Oil the bowl and put bread dough in, spread a little oil on top.  Cover with a tea towel and set in a warm place to rise till double.  This will take approximately 1 hour. Best NOT to place bowl on top of STOVE, as it is too warm. If you forget your dough, it will flow over the top of the bowl and you will have a big mess to clean up!
• Punch down the risen dough and knead again on floured surface.  Cut in half and form into loaf shapes.  Put into oiled bread (sides and bottoms) tins sprinkled with cornmeal or sesame seeds. Let rise till double covered with tea towel.
• When ready, bake for 30 – 45 minutes at 350 degrees. To test for doneness pull the loaf out of the pan and tap the bottom of the loaf; it should sound hollow. If it doesn't or it is not as brown as you like it, return it to the oven for five more minutes and check again.
• As soon as removing the loaves from the oven, remove the bread from the pans immediately, putting on a cooling rack. This is important to make sure that the loaves do not become soggy on the bottom. Lightly oil the top only if you like a crusty crust. Then cover with a tea towel.
• Cool bread for at least an hour before slicing because if you don't wait the structure of the bread will mush down and be very dense. This is a good time to be patient.

This is a basic recipe, once you have this well practiced you can make any type of bread, even dinner rolls, cinnamon rolls and a pizza crust if you want. Enjoy!

*Kneading is what makes bread, it helps to develop the proteins in the flour to help bind it all together and to give it elasticity. So the more you knead the better as you will have finer bread. . Fold the dough over; with the heal of your hand push down and away from yourself. Just do this over and over and you will be kneading!  This can be quite a work out.

Thanks Diana for the fab recipe!  I can't wait to give it a shot this weekend when I've got some free time.  It really helps that it is for only 2 loaves - every "good sounding" recipe I pulled off the internet was for 6 loaves or more - way too much for just me!  My goal for the new year was to become more healthy and home made bread is one of my goals.  I've made several loaves so far, mostly they've turned out kind of heavy, but I'm not about to give up.  I know they won't be light and fluffy like white, but I would like to see a better crown than I've achieved to date.  One good tip I did find online, was concerning the rising and finding a warm place.  I have an electric stove (so no pilot light) and in the winter time my house tends to be a little chilly.  I read a tip to put a pan of hot water in the oven and let the bread rise in there, that article explained even the warm setting was too hot for yeast, it worked very well, maybe someone else could use that tip.  Thanks again!! 

Johanna

Hi everyone I am so excited to be her today is my first day with ya'll and looking forward to getting good info from you and i will share some with you

Joan

Herb Tea Loaf

This tender cake is lighter than pound cake and well suited for dipping in chocolate fondue.

2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
2 to 3 tablespoons minced mint or lemon balm leaves, 1 1/2 to 2 teaspoons fresh lavender or anise hyssop blossoms, or 1/2 teaspoon dried blossoms
1/2 cup milk
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 extra-large eggs
1 teaspoon vanilla extract

Preheat the oven to 350°F. Butter and flour a 9-by-5-by-3 inch loaf pan.

Sift the flour with the baking powder and salt and set aside. Stir the herbs into the milk and set aside.

Cream the butter and sugar. Beat in the eggs, one at a time, until the mixture becomes light and fluffy. Add the vanilla and blend well.

Add the flour alternately in three parts with the milk. Pour the batter into the pan, spreading it evenly. Bake for 45 to 50 minutes. The loaf is done when the top is golden brown, the edges pull away slightly, and a cake tester inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then turn onto a rack. When cool, cut into 1-inch cubes and use as fondue dippers

David, thank you for posting your recipe again.

Welcome Joan to this group and I have been appreciating your postings, this one sounds very interesting & it is nice to have some pictures. 

Nice to see you Linty, thank you for your Bread making machin recipe. Also it is a good reminder that we can adjust the quantities.

Johanna, please get back to us after you hve tried it.  Making bread is a new experience and it takes practice to get it right. 

Happy Bread Making!

I did and I have to tell it you was wonderful - came out much better than the recipes I've tried in the past.  I think because most of the ones I have call for most or part white flour and I've just been modifying them - love the flavor the molasses adds!!!!  I also put in sunflower seeds and extra wheat germ, and had to restrain myself from eating it all.  Thanks for passing it along.  I lost close to hundred pounds last year so my focus this year is on weaning myself from diet foods and introducing HEALTHY foods in their place.  So far it's been a lot of fun - especially since I found you guys, I get more ideas here in one day than in an old month.  Thanks again!!

Johanna

Johanna to have such success the real first time is wonderful.  And you the new bread maker even added some fun touches like sunflower seeds and wheat germ.  Now that you have done this you can do all sorts of variations using different flours, seeds, nuts and even dried fruits.  Just do a little experimenting at a time always staying with the basic recipe. 

Also it is nice to get the feed back as I have always thought this was a great recipe and when I made my first loaves there was no written down recipe but I did have an excellant teacher.  So I wrote it down and of course modified it over the years.

Well done losing all that weight, you must be so pleased.

Well, I can't honestly take that much credit - I have baked bread before, although only white and had success.  But I had great difficulty getting the wheat to rise and your recipe saved me!  Thanks so much - I have to limit myself to just a couple of slices a day!!  Thanks again!

Johanna

This recipe is so easy and fool proof which is why I have been using it for years.  And what I love about it is that you can make any kind of bread you want with just one recipe!

Diana-

Like Johanna, I have been searching for a simple whole wheat bread recipe. I am excited to try it!

Aaron, I am excited to hear how it goes.   I have to confess that I have not made bread in a long time but I have not forgotten the aroma of freshly baked bread. mmmmmmmmmmmmm and the taste.  I must find some time soon.

I've been wanting to ask someone about home made whole wheat bread and I must thank you for starting this thread and specially your lovely recipe. I thank all the other friends here for their bread recipes.It may take time,but I am going to attempt each one of them.I love the aroma of freshly baked bread.Yummmmmm.......

You are right about kneading,even for the Indian flat bread(Roti or Chapaati)kneading is very imp for the best results. Pita dough should also be soft.Sending you the Pita recipe.

sending smiles and hugs to all,

Rux.

PITA BREAD(ARABIC)

• 8 cups FLOUR
• 1 tb SALT
• 2 tb SUGAR
• 1 pk YEAST
• 2 1/2 cups WARM WATER

Rux and it looks easy. 

I know what you mean about it taking time to get around to all of these recipes.

Great! I enjoy to hearing that you are about to make bread.  When I was developing my recipes I was vegan so my baking is almost always vegan.

Yes I have a cracker recipe from my recipe book that will one day be.  I haven't made it in years though, so if you do make them, do let me know how they worked out.

Sesame Crackers

Method:
 Mix whole wheat flour, soy flour, sesame seeds, and salt together.
 Add oil and water as needed.
 Roll dough to 1/8 inch thickness.
 Cut into cracker shapes.
 Bake at 400º F. until crisp and golden brown.

Ingredients:
1 ¼ cups whole wheat flour
¼ cup soy flour
½ cup sesame seeds
1 tsp. salt
½ cup oil
¼ - ½ cup water (as needed)

Bread-making is mine! ha ha ha ha! Never again will I be subject to over-processed, under-tasting store-bought loaves!

I "winged it" and ended up with 3 small loaves and 1 large flat loaf for bread sticks (didn't have bread pans, but now I do! nothing can stop me now . . .)

This is the recipe as near as I can approximate it:

3 C warm water          2 pks yeast

2 tbs honey                3 C unbleached flour

3 C whole wheat flour   1 C soy flour

1/4 C wheat germ        3 tsp salt

2 tbs oil                      sunflower seeds . . . lots of them

Add yeast and honey to warm water. Let stand while mixing dry ings. together.  Combine half flour mix to water/yeast mix, stir well.  Add oil and 3 more C flour mix.  Turn out on floured board, knead well, adding sunflower seeds while kneading.  Oil dough, cover, let rise to double.  Punch down, add seeds, let rise again.  Shape into loaves, covering surface w/ more seeds; place in greased pans (I just put them on 2 baking sheets, as I was sans loaf pans at the time). Let rise to double. Brush w/ honey. Bake about 1 hr @ 350.

I'm not sure of the exact baking time, but just until they are golden on top, and I probably used more honey. The first batch (2 small loaves) came out flatter; I'm sure they would have risen to be more "vertical" with the sides of the loaf pan to climb. The second batch I punched down and let rise again, shaped into more definite "loaf" shapes, and they were lighter, more "loafy".

I think this recipe would be good for baguettes or the braided kind (can't remember the name . . .)

The loaves were a bit heavy (I think because of all the sunflower seeds and whole grain), but just exactly how I wanted them, we've been eating this bread at every meal and snack, w/ peanut butter, w/ stewed fruit, w/ soup, sliced into breadsticks, brushed w/ EVOO. Yummy bread feast!

Where's that flat bread? I have been craving "Navajo tacos," and will be happy to post the taco recipe is someone will oblige a simple Native American (or any) flat bread recipe . . .

please?

-Jes

hope they were what you were looking for! 

They come out good for me, !  Hope the do for you as well.

Cool. The first one sounds very easy, and I have been curious about how to make injera. Now I am getting some ideas for an Ethiopian-style dinner . . . mmm, mmmmmm, thanks a lot! Do we have an Ethiopian recipes folder? I am thinking lentils, cooked carrots, raw greens . . . injera on the side, what else?

A Bread Making folder would not be complete without Irish Soda Bread given to us by someone from Ireland.

Claire.

I make a basic whole wheat bread, but have to get some "bread flour" which is high in gluten and here is the huge difference: I add to the recipe about 1 1/2 cups of spent grains from our beer making, especially when we do stouts or porters.  The spent barley is sweet and it adds so much fiber. The high gluten flour is essential for me as it needs to have some shape.  I fiddle with the recipe each time, I sometimes sprout some red wheat to add to it also.  Oh, man, gotta get my yeast out of the freezer. Wonder if I have any spent grains in the freezer that is easy to find (3 freezers!).

This is bread making weather, even down here in  San Diego.

I forgot, I "work" the dough to make sure it will come together; once I added 2 cups of spent grains and it was lovely to eat, nothing much to look at; didn't rise as well as it could have.  I have digestive problems so am always looking for more fiber to fit in my diet.  This is very popular for my family and friends and fellow brew club members.      

posted by the foppish baker @ 10:39

Ingredients for about 25

Rice mixture:

• 500 ml (2 cups) water
• 2 tbsp. butter
• 250 ml (1 cup) short grain rice
• 1 liter (4 cups) milk
• 1 1/2 tsp. salt

Rye dough:

• 400 ml (1 1/2 cups) fine rye flour
• 150 ml (10 tbsp.) plain flour
• 1 tsp. salt
• 200 ml (3/4 cup) water

Method

Place the water and butter in a saucepan. Bring to the boil and stir in the rice.

Simmer for 10 minutes, stirring occasionally.

Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt and set aside to cool.

Combine the flours, salt and water. Knead into a dough.

Roll the dough out on a floured surface to about 2 mm (1/12") thick.

Using a cutter, cut the dough into 8 cm (3 1/4") diameter circles.

Roll the circles into thin wrappers. A pasta machine can also be used. Use flour to help in the rolling.

Fill the wrappers with a thin layer of the rice mixture. Fold over 1 cm (3/8") of each side to create an edge and pinch the edges.

Bake the pasties in a 150° C (300° F) oven for 15-20 minutes. Brush with the butter and milk mixture. Cover with waxed paper and a kitchen towel to soften.

Ingredients

Prepare the ingredients for the dough in the kitchen the previous evening. If they are cold the dough will take too long to rise.

Heat the milk to hand temperature.

Beat the eggs and sugar, add the milk, yeast, salt and cardamom. If you are using oil, add it now.

Add enough of the flour to make a thick, elastic mixture. Beat it vigorously to get air into the dough. This will develop the dough's gluten and help it rise well.

Mix in the remaining flour and finally the butter or margarine. Knead the dough until it no longer sticks to your hands or the sides of the bowl. Add the raisins just before shaping the ring.

If you make the dough with an electric dough mixer, follow the instructions specific to the mixer.

Cover the dough with a cloth and leave to rise in a warm place. When the dough has doubled in bulk, place on a lightly floured surface and knead well. Add the raisins.

Form the ring by braiding together three or four strands of dough, or for an easier version, form into two or three separate curved sections and place on a baking tray.

Cover again and let the bread rise until doubled in volume.

Bake in a preheated 200° C (400° F) oven until golden brown, about 30 minutes.

About 2 days before you plan to make sour rye bread, prepare this starter.  Mix 1/2 cup (at room temperature but scalded) with 1/2 cup rye flour.  Let stand, uncovered, in a warm (preferably sunny) place until the mixture begins to bubble and has a pleasantly sour odor.  You may refrigerate the starter at this point or use the entire amount immediately in a bread dough. 

 (In the later case, be sure to reserve 1/2 cup of this bread dough for subsequent bakings.)

Trivia:

In the old days, the huge stone bread bowl in which the dough was mixed was never washed between bakings; thus the sour starter was automatically preserved in the bits of dry, crusty dough that adhered after each mixing.  To start new bread dough, water was poured into the bowl, the sides of the bowl were scraped, a little flour added, and then the mixture was allowed to sour again.

This recipe has not varied much since the very beginning of the French Colony, except that it is now adorned with native maple sugar or maple syrup.  Traditionally, it must be the size of the largest frying pan you own.

This is my dad's favorite 'breakfast'.

1/2  cup flour

1 tbsp sugar

1/2 tsp salt

2 eggs

2/3 cup milk

Oil

Measure flour and sugar and salt to bowl.  Stir well to blend.

Beat eggs until light and fluffy.   Add milk and mix well.

Add dry ingredients to egg mixture and blend with beater or by whisk.  All mixture to stand for 1/2 - 1 hr.

Heat heavy skillet.  Add few drops oil.

Add a small quantity of batter (about 1/4 cup for 8" skillet).  Tip skillet and let batter spread to cover bottom. Cook crepe over moderate heat.  When bottom is brown, turn and brown other side.  Use a few drops of oil for each pancake, or to when needed.

Spread crepes with jam and roll up.  Sprinkle with icing sugar.  Crepes may be rolled up with out filling and served with maple syrup.

If desired whipped cream and peaches.

More on Maple Syrup:

http://www.erabliere-lac-beauport.qc.ca/anglais/history.htm

1 cup chopped dates

1 teaspoon baking soda

1 cup boiling water

1 cup white sugar

2 tablespoons oil

1 egg

1  1/2 cups flour

1/2 cup walnuts

1 teaspoon vanilla

Sprinkle the baking soda over the dates.  Pour the boiling water over the dates and let it cool.

Mix together the sugar, melted butter and egg.  Add the  flour, walnuts and vanilla.  Add the cooled date mixture and mix well.

Bake in a greased 8 1/2 x 4 1/2  x 2 1/2 inch pan in 350 F. for 50 - 60 minutes.

I love these recipes! Thanks for sharing! I have one to share too.

Amish Friendship Bread

Important preparation tips
Do not use metal spoon or bowl. Do not refrigerate It is normal for the batter to thicken, bubble & ferment. If air gets into the bag, let it out

Friendship Starter

2 Cups of unbleached all-purpose flour
2 Cups of warm water
1 pk. dry active yeast

Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients thoroughly. Leave on a kitchen counter uncovered; Don't refrigerate it.

Note: If you have already received one cup of starter from a friend, do not make the above culture and go directly to the next steps below.

Day 2: Stir well
Day 3: Stir well
Day 4: Stir well
Day 5: Stir & add 1 Cup milk, 1 Cup flour, 1 Cup sugar, stir well.
Day 7: Stir well
Day 8: Stir well
Day 9: Stir & add 1 Cup milk, 1 Cup flour, 1 Cup sugar, stir well.
Day 10 :Stir well
Day 11: Stir well
Day 12: Measure 1 cup portions of starter in 4 containers with lids or into 4 heavy duty gallon zip lock bags. Use one of the starters for yourself to make one of the following bread recipes, & give 3 to 3 friends.

Note; If you do not make your bread on that day, put 1 teaspoon of sugar into your container & refrigerate. This will keep your bread mix fresh And the active yeast alive.

To 1 cup of starter add:
1 Cup sugar
2 Cups flour
1 Cup oil
4 eggs
1 tsp. baking soda
2 tsps. vanilla
2 tsps. cinnamon
1 tsp. baking powder
1 box instant dry vanilla pudding

Beat by hand. Add nuts 1/2- 1 Cup Apples -2 Cups chopped or raisins 1/2 Cup
Pour into 3 greased loaf pans. Choose your topping
Topping 1 (if you choose it) goes on BEFORE you bake
Topping 2 is put on AFTER the bread is baked. Bake bread at 375 for about 1 hour. Check after 45 minutes

Topping 1 (put on before you bake)
1 tbsp. flour
1 Cup brown sugar
1/2 Cup butter
1/2 tsp. cinnamon
Bake at 375 for about an hour, check after 45 minutes.

Topping 2 Put on after you bake bread at 375 for about an hour check after 45 minutes.
Powdered sugar
milk
vanilla
butter
Eyeball it until you have a nice glaze. Poke holes in the cake & pour over baked bread.

 BREAD MACHINE RECIPES

This bread is light, honey colored. It will sink a bit in the middle, but has a chewy crust and a sweet, rich, very satisfying flavor. ENJOY!

1 package yeast
3/4 cup rye flour
3 cups unbleached bread flour
3/4 cups yellow cornmeal
1 teaspoon Celtic sea salt
1/2 cup honey at room temperature
1 1/2 cups very warm water

Put all ingredients into pan in the order given, select white bread and push start.

Friendship Recipe...

Colonial Bread...so delicious

3 cups flour

2 pkg active dry yeast

2 tbsp caraway seed

1 tbsp salt

1/3 c. molasses

1/4 c. oil

3 1/2  c. rye flour

Let yeast rise 10 min -

Adding to bowl with flour, yeast, caraway seed, salt.

Heat and stir molasses, oil, 2 cups water until dissolved.  Add to dry mixture. Beat 3 minutes.  Stir in enough rye flour to make a soft dough.  Knead till smooth.  Cover.  Let rise 1 hr. Divide dough in half.  Shape into 2 round loaves on greased pans.  Slash tops with knive.  Cover. Let rise until double. Approx 1 hr.  Remove from pans, cool.  Makes 2 loaves.

Wild Caraway Plant

When the fruit ripens, the plant is cut and the Caraways are separated by threshing. They can be dried either on trays in the sun, or by very gentle heat over a stove, shaking occasionally.

My grandparents collected these in the wild fields  early fall before the snow fell.  She also gathered them into bouquets to add scent to her pantry. 

Let stand 10 days, stir daily. 2 1/2 c. sugar

Let stand 10 days and stir daily. 1 jar Maraschino cherries, sliced 2 1/2 c. sugar

Let stand 10 days and stir daily.

At the end of 30 days, drain juice off and give to 4 friends for starter (1 1/2 cups to each).

10 cups flour (unbleached)

1/2 cup butter

6 whole eggs and 2 yolks

Grated rind of orange

2 pkgs. yeast

1/2 cup cooking oil

1 1/2 cup sugar

3 cups milk

1 tsp. cinnamon

===================

Dissolve yeast in 1/2 cup lukewarm water for 10 minutes.  Warm milk into which sugar has been dissolved.  Let cool.

Put 8 cups unbleached flour in a bowl.  Add yeast and milk and work in.  Beat eggs and add to dough.  With your hands work in orange rind, vanilla, butter and cinnamon.

Adding remining 2 cups flour, a little at a time and knead in.  The 2 cups of flour may not be required for desired consistency.  Knead for about 10 minutes.  Add oil and knead again for 5 minutes.  All oil must be blended in.  Let rise for 2 hours.  Punch down and let rise again.

Shape dough into any desired form and put into greased pans.  Let rise.  Dough may be brushed with beaten egg before baking. 

Heat in 350 degrees for 40 - 45 minutes.

Makes 4 loaves.

Take out of pans and serve warm or freeze loaves.

======================

This bread has been given the thumbs-up from a Navajo friend of mine, when I made it for him.

2 C.flour
1 tsp baking powder
1/2 tsp salt
1 C warm water or milk (100 dg)
(I use 1/2 C. each)

Stir together dry ing., add milk/water, a soft, wet dough should result.  Place good amount of flour on board or counter (1/4 C). Work dough only until you can handle it, without kneading. Roll out 1/4 in thick. Place in hot oil 2 in. deep. Usually I test temp. with tiny ball dough.  If the oil's not hot when bread is placed in pot, the result will be leaden & greasy.  Let fry 2-3 minutes, flipping w/tongs. Total fry time is about 5 minutes.

Should make 5-6 pieces

Anntte, I used to make that Indian bread a lot and just got out of the habit...it is so good right out of the pan hot. Thank you!

Well David do let us know how your bread making goes.

SWEDISH CARDAMOM Bread

       2   tablespoons Active Dry Yeast
      1/2             cup Lukewarm Water (105 to 110, degrees)
      1/2             cup Milk, scalded
      1/4             cup Sugar
      1/2             teaspoon Salt
      1/4             cup Vegetable Oil
      1               egg
      3 1/2          to 4 cups Flour
      1               teaspoon Ground Cardamom
      1/2            cup Raisins, dark or golden

Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and
vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured
surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until
doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12

Morning Rolls (Baps) Recipe ( so simple and good )

1 teaspoon yeast
Pinch of sugar
1/4 cup milk
1/4 cup water
4 tablespoon lard
1 teaspoon salt
2 cups flour

Scald the milk and add equal amount of water to bring total liquid up to 1/2 cup. Add sugar and proof yeast in mixture (don't kill the yeast, if too warm) Warm flour in a warmed bowl. Add salt and rub in the lard. Add liquid and beat smooth. Cover & double. Turn out on floured board and knead lightly, but thoroughly. Divide into six. Cover for 15 minutes in a warm place. Brush with milk and lightly dust with flour. Press the centre with floured finger hard enough to leave a deep impression. Bake 15 minutes at 425 degrees F

 

This is a great recipe for quantity~ 5 loaves~and so good right from the oven...

4 cups warm water

4 tbsp yeast

1/4 cup honey

1/4 cup molasses

2 1/2 tbsp salt

1 cup milk

1/4 cup oil

1 cup sunflower seeds

1 cup wheat germ

4 - 5 cups whole wheat flour

3 - 4 cups unbleached white flour

Add yeast in water for 10 min according to package.

Pour water into large bowl and add honey and molasses.  Stirr till dissolved.  Add yeast. Add milk and salt.  Stir.  Add oil and beat, add whole wheat flour and beat again.  Add seeds, wheat germ and gradually add remaining flour till consistency.  Knead for 10 min. Cover in greased bowl and let rise about 1 hour.  PUnch down.  Divide into 5 pieces and let rise for 1 hr or till double in bulk.  Bake at 350 degrees F for 45 - 50 min.

 Nutrients in wheat germ=

Good source of vitamin C and fiber.

Nutrients in sunflower seeds=

Sunflower seeds are 22% protein

Sunflower seeds are also filled with potassium which helps flush and reduce sodium in the body. These seeds are plentiful in magnesium and phosphorus which help the body absorb calcium. There are 174 milligrams of calcium in a cup of sunflower seeds. The calcium to phosphorus ratio makes the calcium readily available for the building of strong bones. Sunflower seeds are a strong source of B vitamins, especially thiamin and niacin which protects the health of the brain, skin and digestive tract.

Please!!!

I have read all the bread recipes and I am Sooooooo hungry now, but I wish someone would tell me what warm place????

Everyone says put in a warm place to rise. What warm place?? Please....what do you all know and I don't? Do you all use the same warm place, that's why you don't have to be specific?

What if I don't have one??

Awwwww I wanna bake bread.

Elvin.

This is an unleavened, unkneaded bread, it is easy to make. It is a heavy bread, like Danish rye, a little goes a long way.

2 cups of wheat berries (whole, unground wheat)
Place in bowl, cover with water, with about an inch of water above the wheat and sprout for about two days.
After it has started to sprout, drain off excess water. Grind in a blender and form into a ball.
Bake 375F for about 45 minutes.

3/4 cup warm water (110 degrees F.)
1/2 cup white wine, warmed
1 tablespoon olive oil
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons toasted sesame seeds
3 1/4 cups bread flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast )
1 tablespoon toasted sesame seeds, for topping
Cornmeal (optional for dusting pan) digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
CORNSTARCH GLAZE

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.

Preheat oven to 375 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant

1/2 cup cold water
1 teaspoon cornstarch.

In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished; sprinkle remaining 1 tablespoon sesame seeds over the top and return to oven to finish baking.

The best way to make good bread I find is to let the yeast work for about 24 hours - this way the starch in the flour is broken down better, you get less yeast in your bread, it´s healthier, and it will last longer.

I have a ground measure that I work with, and in this you can use what you like..:

l liter of cold water

yeast - a pea sized piece

flour

two teaspoons salt

one/two tablespoons honey

(Optional: youghurt, oil )

Dissolve the yeast in the water, add some flour before adding the salt, honey, yoghurt and oil ( to protect the yeast from the salt). Now work in the flour - a combination of your favourite kinds - I like a mix of spelt and wheat. Just remember the "darker" you make it the dryer it can get, so very heavy flours need more moisture.

Yoghurt will help the souring process and make it lighter and as a coating it gives the bread a beautiful golden crust.

This recipe makes about three large loaves of bread. When making the loaves the way you work with it decides how much of the air holed structure you want to maintain. Coat the loaves with water or/and yoghurt, maybe sprinkle with sesamy seeds or sunflower seeds and bake at about 250 degrees c untill it starts to take colour, then make it 180/200 untill they are finished.

This is very simple and leaves all the flavouring up to you - what mood you´re in, what you need etc. Enjoy!

Hi...just to go back a bit baking with my grandmother~

She always placed her bread to rise in a warm place top of her wood stove called the warmer....away from any drafts that would give any disturbance to the rising of the bread.

There are couple yeast on the market of fast rising yeast or regular yeast.

I use regular that takes about 10 minutes to rise in a warm place~ 1/2 cup warm water and 1 tsp sugar. (not by window)

Happy Baking~

1 1/4 cups whole wheat pastry flour
1/2 cup unbleached white flour
2 tsp baking powder
1/2 tsp salt
3 tbsp butter

1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tbsp honey
1/3 cup finely chopped pecans or walnuts

Preheat the oven to 425 degrees F degrees.

In a mixing bowl, sift together the flours, baking powder & salt. Work the butter in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot.

Per Biscuit:
116 Cal; 4 g Fat; 19 g Carb; 2 g Protein; 0 mg Cholesterol; 151 mg Sodium

black rye bread

Juoda rugine duona             

BREAD BUNS

Lauknešėlis                                 

1 k (2 Ibs) black rye bread, soaked in

water and drained

4 tablespoons flour

3 eggs

300 g (10,5 oz) cold smoked ham

1 tablespoon caraway seed

100 g (3,502) fat

Dough:

2 tablespoons flour

40 g (1,5 oz) water

1 egg

Add eggs, caraway seeds and flour to drained bread. Knead well. Flatten and make small round forms. Place a spoonful of ham on each. Fold over, seal seam and make an oblong shape. Roll in flour.

To make dough, beat flour, water and eggs together until achieving a homogenous mass.  Fry in hot oil until golden brown on both sides.

Does anyone else use a bread maker?

Una's Cheddar Beer Bread (bread machine dough cycle)

A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or

toasted."
Original recipe yield:
2 (1 pound) loaves

COOK TIME  1 Hr 
READY IN  1 Hr 

INGREDIENTS
1 (12 fluid ounce) can or bottle premium lager
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted
DIRECTIONS

1. Grease two (9x5 inch) loaf pans.

2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons

margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and

sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper,

onion, garlic, and herbs. Begin the dough cycle.

3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump.

Once the dough forms into a sticky ball, gradually add the cheese crumbles.

4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be

somewhat soft and sticky. If it is too dry, add a bit of milk.

5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a

greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow

sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool

completely before cutting.

NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving

Calories: 122

Total Fat: 2.7g
Cholesterol: 3mg
Sodium: 283mg
Total Carbs: 19.7g
    Dietary Fiber: 1.1g
Protein: 3.5g

http://allrecipes.com/Recipe/Unas-Cheddar-Beer-Bread-bread-machine-dough-cycle/Detail.aspx

Chocolate-Cherry Bread (Bread Machine)
Makes 24 servings
 
Prep: 15 minutes
Bake: Depends on make of bread machine

Ingredients
1 cup milk
1 egg
3 tablespoons butter or margarine
3 cups bread flour
1/3 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon active dry yeast
2/3 cup snipped dried tart red cherries
1/3 cup chopped pecans
 
Directions
1. Add ingredients to a bread machine according to manufacturer�s directions for a 1-1/2-pound loaf. Makes 24 servings.

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R030719

Might try to make this tomorrow after I make my cinnamon bread today!

banana-oatmeal-bread recipe

1/4 c steel cut oats, soaked in 1/4 c boiling water until mixture
  is at room temparature
 1 tsp salt
 3 tbsp powdered buttermilk
 3/4 c rolled oats
 1 1/2c whole wheat flour
 2 Tbsp vital wheat gluten
 2 Tbsp brown sugar
 3 Tbsp water
 1 1/2 tsp EnerG beaten with 2 TBSP water (or I guess other 1 egg equivalent)
 3/4 c mashed very ripe bananas
 2 tsp yeast
 
 Place all ingredients except yeast in machine. Place yeast in
 dispenser.  Program for whole wheat and press Start (work ok with
 Basic bread too).
 
 I've added all different kinds of dried fruit (apricots, dried
 cherries, raisin s) to this and that comes out great.  Add 1/2 cup of
 chopped fruit whenever you normally add raisins

http://www.fatfree.com/recipes/breads-machine/banana-oatmeal-bread

for those that don't use a bread machine here's another chocolate bread recipe

Chocolate Bread

This chocolate bread doesn't taste sweet. It tastes savory, and is good with cream cheese!"

INGREDIENTS
1 tablespoon sunflower seed oil
2 teaspoons salt
1 3/4 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package instant yeast
6 cups bread flour
4 1/2 tablespoons white sugar
3/4 cup unsweetened cocoa powder
DIRECTIONS
Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
Bake at 425 degrees F (220 degrees C) for 35 minutes.

NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving

Calories: 145

Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 196mg
Total Carbs: 28.8g
    Dietary Fiber: 1.8g
Protein: 4.7g

http://allrecipes.com/Recipe/Chocolate-Bread/Detail.aspx

I got some dried cranberries from my son's girlfriend so I thought I might try this one.

Pumpkin Cranberry Bread

PREP TIME  20 Min
COOK TIME  1 Hr 
READY IN  1 Hr 20 Min

INGREDIENTS
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.

3. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

4. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes

NUTRITION INFORMATION
Servings Per Recipe: 14

Amount Per Serving

Calories: 360

Total Fat: 14.5g
Cholesterol: 30mg
Sodium: 213mg
Total Carbs: 55.1g
    Dietary Fiber: 2.5g
Protein: 4.6g

http://allrecipes.com/Recipe/Pumpkin-Cranberry-Bread/Detail.aspx

Strawberry Bread

Original recipe yield:  2 - 9 x 5 inch loaves

INGREDIENTS
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

 
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add

strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
 
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves

out, and cool completely.

NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving

Calories: 285

Total Fat: 17g
Cholesterol: 35mg
Sodium: 161mg
Total Carbs: 31.2g
    Dietary Fiber: 1.5g
Protein: 3.4g

http://allrecipes.com/Recipe/Strawberry-Bread/Detail.aspx

Soft and chewy. Cut or tear into pieces and serve as a healthy snack for the kids.

2 eggs

1/4 cup plain yogurt

3/4 cup milk

1/4 olive oil

4 cups unbleached flour

1 tbsp granulated sugar

1 tbsp baking powder

1/8 tsp baking soda

1  1/2 tsp salt

Beat eggs in large bowl until frothy.  Add yogurt, milk and oil.

Mix.

Measure remaining ingredients into separate bowl.  Stir well.  Add to egg mixture.  Stir. 

Turn out onto floured surface. Knead 8 to 10 times until dough is smooth.  Cut into 30 pieces about the size of a golf ball.  Cover with damp tea towel.  Let stand 1 hour.  Roll or pat each ball on floured surface into 6 inch circles. 

Arrange on greased baking sheets.  Bake in 450 degrees F oven for about 3 to 4 minutes until puffed and browned. 

Makes 30.

Lemon Zucchini Bread

2 cups unbleached flour

1 cup shredded zucchini

1 cup chopped walnuts

3/4 cup honey

2 tsp baking powder (aluminum free)

1 tsp salt

2 large eggs

1/2 cup almond milk

1/2 cup olive oil

2 tsp grated lemon zest (organic)

1) preheat oven to 350. Coat two loaf pans with spray or butter.

2) mix flour, zucchini, walnuts, baking powder and salt in a large bowl.

3) stir in eggs, almond milk, olive oil, honey and lemon zest. Mix gently until dry ingredients are moistened.

4) pour batter into prepared pans, dividing equally.

5) bake 40-45 minutes.

Marie, that sounds so good I want some right now.....when are you serving?  I must say this group can really make one hungry!

Wasn't sure how to edit other so here it is again.