[irathomas]

Sunflower Seed & Honey Wheat Bread


Ingredients

2 packages (1/4 ounce each) active dry yeast
3-1/4 cups warm water (110° to 115°)
1/4 cup bread flour
1/3 cup canola oil
1/3 cup honey
3 teaspoons salt
6-1/2 to 7-1/2 cups whole wheat flour
1/2 cup sunflower kernels
3 tablespoons butter, melted
Directions

In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 3 portions. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool.

[MaestroZanni]

Pain au Lait



Preparation time: 1-2 hours
Cooking time: 10 to 30 mins
Yield: 12 buns

Ingredients

150ml (5½ fl oz) lukewarm full-fat milk
5g fast-action yeast
275g (9¾ oz) plain flour
75g (2½ oz) strong bread flour
45g (1¾ oz) sugar
1 tsp salt
75g (2½ oz) unsalted butter, softened
1 large free-range egg, beaten, plus extra for glazing
nibbed sugar (pearl sugar), for sprinkling

Directions

1. In a small bowl, mix the milk and yeast together, and set aside for five minutes.

2. In a large bowl, mix the flours, sugar and salt until thoroughly combined.

3. Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine.

4. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky.

5. Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes.

6. Preheat the oven to 210C/410F/Gas 6½.

7. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes.

8. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment.

9. Cover the dough with cling film and allow to rise for 30 minutes.

10. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes.

[emmilina]

No-Knead Peasant Bread



Ingredients
2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
All-purpose flour, for dusting

Directions

Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 11/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

[WordDiva]

HOMEMADE NAAN BREAD



(1 CUP = 250 ML)
Ingredients

wet ingredients
¼ cup curd or yogurt
1 teaspoon sugar or organic unrefined cane sugar
1 teaspoon baking powder
1 pinch baking soda
dry ingredients
2 cups all-purpose flour (maida)
1 teaspoon salt or add as required
2 tablespoons oil - butter can also be added
¼ to ⅓ cup water or add as required
additional ingredients
1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
butter or ghee or oil - as required for spreading on naan (optional)

Instructions

making dough
In a mixing bowl take ¼ cup fresh curd or yogurt.
Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
Mix all the ingredients very well till the sugar dissolves.
Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
Mix again with a spoon so that the salt is evenly distributed in the flour.
Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
Add ¼ to ⅓ cup water or add as required.
First mix and then begin to knead.
Knead to a smooth dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
Flatten the dough and spread some oil all over the dough. Place in the same bowl.
Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
rolling naan bread
Make medium-sized balls from the dough.
Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
Roll into a 6 to 7 inches elongated circle.
Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
making naan on stove-top
Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
Keep the flame to medium-high or high and begin to cook the naan bread.
Let one side get partly cooked. You will see some air pockets on the naan.
When you start seeing the air-pockets, then flip.
Now cook the second side on medium-high to high flame.
Again you will see air-pockets appearing on the second side.
Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
Grill the first side on the flame till you see some charred spots and blisters.
Also, roast the edges.
Turn over and roast the second side too till you see some charred spots.
Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.

[emmilina]

The Best Pumpkin Bread



Ingredients
Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Directions

Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean

[irathomas]

Potato Bread

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm fat-free milk (110° to 115°)
1/3 cup butter, softened
1/4 cup mashed potatoes (without added milk and butter)
3 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

[WordDiva]

Native American Fry Bread



Total: 16 mins
Prep: 10 mins
Cook: 6 mins
Custom: 16 mins
Yield: 4 servings

Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Vegetable oil (or shortening for deep frying; enough to reach 1-inch depth)

Directions

Combine flour, salt, and baking powder. Stir in 1/2 cups lukewarm milk. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

[SebHusPup]

Classic Banana Bread




Active Time
10 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: 1 [1-in.] slice)

Ingredients

- 3 ripe bananas, mashed (about 1 cup mashed)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 3/8 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt

How to Make It

Step 1
Preheat oven to 350°F. Spray an 8 1/2- x 4 1/2-inch baking pan with cooking spray.

Step 2
Whisk together mashed bananas, sugar, melted butter, egg, and vanilla in a large bowl until well combined.

Step 3
Stir together flour, baking soda, and salt in a medium bowl. Add flour mixture to banana mixture, stirring until combined. Pour batter into prepared pan.

Step 4
Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

[mrvictor]

Walnut bread


Yield- 2 loaves

Ingredients

1 1/2 cups (340g) warm water
1 tablespoon (11g) active dry yeast
1/2 cup (170g) honey
1/4 cup (50g) walnut or olive oil
1 1/2 teaspoons salt
6 cups (723g, approx.) King Arthur Unbleached All-Purpose Flour
2 cups (227g) walnut pieces, toasted until lightly browned

Instructions

1.Dissolve the yeast in the water. Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going.

2. Stir in the honey, oil, and salt.

3.Add the flour, a cup at a time, until the dough has formed a shaggy mass.

4.Turn the dough out onto a lightly floured counter. Knead the dough, adding flour as necessary, to form a smooth and satiny ball.

5.Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil.

6.Cover the bowl with plastic wrap or a damp towel. Let the dough rise until it is puffy, about 1 1/2 hours.

7.Gently deflate the dough and knead in the walnuts.

8.Divide the dough in half and form each half into a ball. Place on a baking sheet that has been lined with parchment or greased and sprinkled with cornmeal or semolina flour.

9.Cover the loaves with damp towels and let rise until swollen. This will take 30-45 minutes.

10.Preheat the oven to 350°F; the loaves will burn if the oven is too hot.

11.Sprinkle flour on top of the loaves, and use a serrated knife to slash a cross in the top of each loaf about 1" deep.

12.Bake the loaves for 35-45 minutes, until they are well browned and sound hollow when thumped on the bottom; their internal temperature will measure 190°F on an instant-read thermometer.

13.Put the loaves on a rack to cool, and let sit for at least 20 minutes before cutting.

[mrvictor]

Extra-Tangy Sourdough Bread



Yield- 2 loaves
Ingredients

1 cup (227g) ripe (fed) sourdough starter
1 1/2 cups (340g) lukewarm water
5 cups (602g) King Arthur Unbleached All-Purpose Flour, divided
2 1/2 teaspoons salt

Instructions

1.Combine the starter, water, and 3 cups (12 3/4 ounces, 362g) of the flour. Beat vigorously for 1 minute.

2,Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

3.Add the remaining 2 cups (8 1/2 ounces, 241g) flour, and the salt. Knead to form a smooth dough.

4.Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter, this may take up to 5 hours (or even longer), depending on how active your starter is. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl. Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it.

[SebHusPup]

Cloverleaf Rolls



Hands-on Time
31 Mins
Total Time
2 Hours 19 Mins
Yield
Serves 18 (serving size: 1 roll)

Ingredients

1/2 cup warm water (100° to 110°)
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
7.2 ounces white whole-wheat flour (about 1 1/2 cups), divided
2/3 cup warm evaporated low-fat milk (100° to 110°)
3 tablespoons butter, softened
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten 10 ounce all-purpose flour (about 2 1/4 cups), divided
Cooking spray

How to Make It

Step 1
Combine 1/2 cup water, sugar, and yeast in a large bowl. Let stand 5 minutes or until mixture is bubbly. Weigh or lightly spoon white whole-wheat flour into dry measuring cups; level with a knife. Stir 1 cup white whole-wheat flour, milk, butter, salt, and egg into yeast mixture. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Gradually add remaining 1/2 cup white whole-wheat flour and 2 cups all-purpose flour to yeast mixture, stirring until a soft dough forms.

Step 2
Sprinkle 2 tablespoons all-purpose flour on a work surface. Turn dough out onto surface; knead until flour is incorporated. Knead in remaining 2 tablespoons all-purpose flour until dough is smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Step 3
Preheat oven to 400°.

Step 4
Coat 18 muffin cups with cooking spray. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 15 minutes. Divide dough into 18 pieces. Roll each piece into a 1-inch-thick rope; divide each into 3 pieces. Roll each piece into a ball. Place 3 balls into each of the prepared muffin cups; cover and let rise 30 minutes or until doubled in size. Bake at 400° for 18 minutes or until golden brown.

[mrvictor]

English Muffin Toasting Bread



Yield - 1 loaf

Ingredients

3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (14g) sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup (227g) milk
1/4 cup (57g) water
2 tablespoons (25g) vegetable oil or olive oil
cornmeal, to sprinkle in pan

1.Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
2.Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
3.Pour the hot liquid over the dry ingredients in the mixing bowl.
Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.

4.Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.
5.Scoop the soft dough into the pan, leveling it in the pan as much as possible.
6.Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
7.Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.
8.Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

[anna1561]

Cooking Fat's Over




I'll check for duplicates, and off topic posts.



I need a volunteer to pay the rewards.
Volunteer will get 50 WRZ$ + the number of valid winning contestants x2


Anyone who wishes to volunteer please post in the next 5 minutes and a volunteer will be randomly selected.

[mrvictor]

Vermont Whole Wheat Oatmeal Honey Bread

2 loaves

Ingredients

2 cups (454g) boiling water
1 cup (99g) rolled oats, traditional or quick (not instant)
1/2 cup (78g) maple sugar or 1/2 cup (106g) brown sugar
1 tablespoon (21g) honey
4 tablespoons (57g) butter
1 tablespoon kosher salt or 2 1/2 teaspoons table salt
1 teaspoon cinnamon, Vietnamese preferred
1 tablespoon instant yeast
1 1/2 cups (170g) King Arthur White Whole Wheat Flour
4 cups (482g) King Arthur Unbleached All-Purpose Flour

Instructions

1In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm (100°F to 110°F), which typically takes about 10 to 15 minutes; stir the mixture several times to help things along, if you like.

2 Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

3 Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

4 Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.

5 Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.

6 Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.

7 Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

Sorry, too late for this round -Anna

[FreezeMe]

me