I hope these help, Im trying not to say anything about waiting so long to do your work, but, I just can't resist, sorry!
RAISIN PUMPERNICKEL BREAD
1 cup water
1 egg
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons unsulphured molasses
2 1/2 teaspoons unsweetened cocoa powder
1 tablespoon caraway seed
1/2 teaspoon instant coffee (optional)
1/3 cup raisins
2 3/4 teaspoons active dry yeast
3 tablespoons instant potato flakes
In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.
Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.
Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.
To bake conventionally:
If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.
Shape into a round oblong loaf. Coat with a light egg wash (1 tablespoon water mixed with 1 egg white).
Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.
PERFECT RICH WHITE BREAD
4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey
This is a good sized loaf for the larger bread machines, but can also be made conventionally.
If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.
Note: That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.
In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.
Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.
This makes a rich, tasty white bread with a nice crust that keeps well.
Bake at medium crust setting
IRISH SODA BREAD
1 lb (450g) wholemeal flour
4oz (110g) plain flour
2oz (50g) rolled oats
1 tsp baking soda
1 tsp salt
3 quarters of a pint (450ml) buttermilk
Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board. Knead the dough very lightly and do not overwork or bread will develop gluten and become tough.
Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round.
Bake at 450F/230C for 8-15 minutes. reduce temperature to 400F/200C for 20-25 minutes until load sounds hollow when tapped underneath.I need 3 bread recipes?
***Boston Brown Bread***
Ingredients
170g superfine flour
170g wholemeal flour
90g plain flour
Pinch of salt
Combine:
4 1/2 tbsp treacle
1/4 tsp bicarbonate of soda
310ml cold water
Method
Lightly grease a loaf tin (18 x 11 x 10cm) with corn oil or grease three tin cans lightly with corn oil.
Sift the flours into a large mixing bowl. Add salt and make a well in the centre.
Combine treacle, bicarbonate of soda and water together. Pour mixture into the flour and mix until just well blended.
Spoon mixture into loaf tin or into the three tin cans. (if using cans, cover the top with lightly greased foil and secure well with a string.)
Place the loaf tin in a pan filled halfway with boiling water. Steam the bread for three and a quarter to four hours in a steamer. Top with more boiling water as necessary during the steaming process.
The bread is cooked when a skewer inserted in the centre comes out clean. Serve this bread warm with butter, if preferred.
Note
If cans are used, wash them well and remove the labels. Boiling water should always come halfway up the sides of the cans or loaf tin during steaming.
***Pita Bread***
Ingredients
30g high protein bread flour, sifted
1¼ tsp instant yeast
1 tbsp castor sugar
1 tsp salt
200ml lukewarm water
Method
Put sifted flour in a mixing bowl. Stir in yeast, sugar and salt. Pour in water and beat with a dough hook at medium speed, for 6–8 minutes, until dough is smooth.
Remove dough onto a lightly floured flat surface and knead with your hands until the dough is no longer sticky. Sprinkle lightly with a little extra flour if needed. Cover and leave to rise for 30 minutes
***Panettone Bread***
Ingredients
(A):
150g bread flour (high-protein flour)
1/2 egg
1/4 tsp yeast
(B):
80ml milk
(C):
350g bread flour (high-protein flour)
1 tbsp instant yeast
100g sugar
1/4 tsp salt
1/4 tsp bread improver
1 1/2 egg
(D):
75ml fresh orange juice
135ml UHT milk
(E):
75g butter
125g mixed fruits
Method
Put (A) and (B) in a mixing bowl and use a dough hook and mix on low speed for three minutes until ingredients are combined.
Then turn on medium speed and knead for 6 minutes until it is well blended into adough. Combine (C) into the mixing bowl and add in (D).
Beat on slow speed for two minutes and continue at medium speed for five minutes. Blend in (E) on slow speed for one minute, medium speed for four minutes and turn on high speed for just one minute until a smooth dough is formed.
Add in the mixedfruits at medium speed for one minute.
Put dough in a big mixing bowl to prove for 90 minutes. Scale the dough into small equal pieces of 50g each. Roll them round with the palm of your hands. Leave to prove for 10 minutes.
Form into balls and put them into greased and floured madeline cups. Leave to prove for 30-40 minutes. When the dough has risen up to 90 per cent full, brush lightly with milk.
Bake at 180ºC for 10 minutes, lower temperature to 170ºC and bake for 20 minutes or till golden.
Country Banana Bread
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 3 eggs
* 1 1/3 cups vegetable oil
* 4 bananas, mashed
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a mixing bowl, combine cake mix, eggs, oil, and bananas. Pour mixture into the prepared pan.
3. Bake in preheated 350 degrees F (175 degrees C) for 35 to 40 minutes.
Cheesy Round Bread
INGREDIENTS
* 1 (16 ounce) package hot roll mix
* 3/4 cup warm water (120 to 130 degrees F)
* 1 egg
* 1 tablespoon butter or margarine, softened
* 1 1/2 teaspoons garlic salt
* 1/2 teaspoon dried oregano
* 1/2 teaspoon paprika
* 3/4 cup shredded Cheddar cheese
* 1/2 cup chopped ripe olives, well drained
* 1 egg white, beaten
DIRECTIONS
1. In a mixing bowl, combine contents of roll mix and yeast packet. Add warm water; mix well. Add the egg, butter and seasonings. Turn onto a floured surface. Knead in cheese and olives. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Press into a 12-in. pizza pan. Cover and let rise in a warm place until doubled, 30 minutes. With a sharp knife, make three or four slashes across top of loaf. Brush with egg white. Bake at 325 degrees F for 40-45 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Banana Pumpkin Bread
INGREDIENTS
* 2 ripe bananas, mashed
* 2 eggs
* 1/3 cup vegetable oil
* 1 1/3 cups canned pumpkin puree
* 1/2 cup honey
* 1/2 cup white sugar
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons pumpkin pie spice
* 1 teaspoon ground cinnamon
* 3/4 cup raisins (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
2. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Just go to allrecipes.com They got lots of bread recipes
i don't do bread recipes, but i do know you can find HUNDREDS of recipes by typing in ';Recipes %26gt; bread %26gt; whatever'; on your search the web browser.
A Quick History of Sourdough
--------------------------------------…
Sourdough may be the oldest of all leavened bread forms. It dates back to at least 4,000 B.C., when favorable microorganisms drifted accidentally into wheat bread made by Egyptians. The dough, probably set aside awhile before baking, didn't rise very much, but it was enough to give it a lighter texture and a better taste. Word of this new bread spread, and curiosity was raised. Soon, adding ferments to bread dough was a common practice. Beer, grape juice, wine, and wheat flour porridge left to ';go sour'; were leavening regulars in the ancient world. Still, the demanding process of leavening bread made such bread a scarce food well into the Middle Ages.
The original leavening process took many forms. The most common was to leave a piece of dough from each day's baking and incorporate it into the next day's mix. This method created the early ancestor of the sourdough starters we know and love today. Legend has it that sourdough starters made their way to America in the hold of Columbus' ship. By the mid-19th century, starters were vital to both prospectors and pioneers.
Prospectors carried the starter in their backpacks to make a batch of bread whenever the spirit and hunger moved them. This saved an arduous, if not impossible, trek to the nearest town for a bit of yeast. By 1849 sourdough had gathered fame throughout the country.
';Sourdough'; even become the nickname for the California Klondike miners at the turn of the century. So important was their leavener that during the harsh winter prospectors slept with their starters to keep them from freezing. The son of an Alaskan ';sourdough'; wrote that every miner's cabin featured, hanging over its red-hot stove, a ';tin full of fermented dough, used in place of yeast in making bread, biscuits and flapjacks';. A bubbling jar or aromatic starter was also the secret weapon of many pioneer wives and bachelors in the 19th century. The jar held the key to delicious breads and biscuits when milk was as scarce as yeast. The ';sponge';, as it was called, was carried carefully in covered wagons and fed faithfully to keep it alive.
Much like a generous friend, the starter fed many families well. Starters were passed from friend to friend and from generation to generation. As bread made from sourdough developed its own unique flavor, it gathered a legion of defenders who created a sourdough mystique. The legion continued to grow even after yeast become readily available. For some, bread made from packaged yeast cannot duplicate the tart flavor and aroma of a sourdough bread, and these bakers remain true to that old friend who waits faithfully for them in a little jar in their refrigerator.
SEEDED SOURDOUGH BOULE
This sourdough loaf is enhanced with whole grains and a generous topping of seeds.
3/4 cup sourdough starter that's been fed and is ready to use*
1 to 1 1/4 cups water (approximately)*
3 cups European-Style Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
1/4 cup pumpernickel flour
1/2 cup Multikorn Blend; OR 1/4 cup malted wheat flakes + 1/4 cup sunflower seeds + 1 tablespoon toasted sesame seeds; OR 1/2 cup Harvest Grains Blend
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast
Topping
1/4 teaspoon Bread Shine mixed with 1 tablespoon water OR 1 beaten egg white
1 to 2 tablespoons Artisan Bread Topping or your favorite blend of seeds
*Sourdough starters vary quite a bit in consistency. Use enough water to make a soft dough.
In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 1 cup of the water, mixing till smooth. Add the remaining dough ingredients, and mix and knead -- by hand, mixer, bread machine or food processor -- till you've made a soft dough, adding additional water as needed. Note: If you're using a bread machine, program for the manual or dough cycle. Check the dough's consistency after 7 to 10 minutes of kneading; it should be smooth and elastic. Adjust as necessary with additional flour or water. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Cover the round with a proof cover or lightly greased plastic wrap, and let it rise until it's very puffy, about 1 to 1 1/2 hours. Just before baking, brush with the Bread Shine mixed with water, or a beaten egg white. Sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, asterisk-fashion.
Bake the bread in a preheated 425°F oven for 20 minutes, then reduce the oven temperature to 350°F and continue to bake for an additional 15 to 20 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. Remove the bread from the oven, and cool it on a wire rack. Yield: 1
ANGEL BISCUITS
These high-rising biscuits are crunchy on the outside, but tender and moist within. They're delightful split crosswise and filled with a bite of ham or sausage.
As for the name—Angel Biscuits is obvious, as the extra leavening in these gives them extra ';pop'; in the oven, and they become ';ethereally'; light—like an angel. But Bride's Biscuits—this is only conjecture, but could it be that the two types of leavening also helped ensure success for the beginning (bride) baker...?
1/2 cup (4 ounces) lukewarm water
1 teaspoon instant yeast
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (7/8 ounce) sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 cup (1 5/8 ounces) vegetable shortening
1/4 cup (1/2 stick, 2 ounces) cold unsalted butter
3/4 cup (6 ounces) milk or buttermilk
In a small mixing bowl, whisk together the warm water, yeast and 1/4 cup of the flour. Set the mixture aside for 30 minutes. In a medium-sized bowl, whisk together the remaining flour, the sugar, salt, and baking powder. Cut in the shortening and the butter, mixing until everything's rough and crumbly. Add the milk to the yeast mixture, and pour this all at once into the dry ingredients. Fold together gently until the mixture leaves the sides of the bowl and becomes cohesive. Sprinkle with an additional tablespoon of water only if necessary to make the dough hold together.
Turn the dough out onto a lightly floured work surface. Pat it gently into an 8 x 10-inch rectangle; it'll be about 3/4-inch thick. Cut the dough into fifteen 2-inch round biscuits. Gather, re-roll and cut the scraps, if desired; the resulting biscuits will probably be a bit tougher. Place the biscuits on an ungreased or parchment-lined baking sheet. Cover them lightly, and allow them to rise for 1 hour, or until they've increased in size by about a third. (The biscuits may be refrigerated for several hours or overnight at this point, or frozen for later use.)
Preheat the oven to 400°F. Uncover the biscuits, and place the pan in the top third of the oven. Bake for 10 to 12 minutes. The biscuits are done when golden brown on the top and bottom. Remove the biscuits from the oven and serve them hot, with butter and jam or ham and eggs. Yield: about fifteen 2-inch biscuits.
Nutrition information per serving (1 biscuit, 42g): 139 cal, 7g fat, 3g protein, 15g complex carbohydrates, 2g sugar, 1g dietary fiber, 9mg cholesterol, 237mg sodium, 53mg potassium, 31RE vitamin A, 1mg iron, 61mg calcium, 96mg phosphorus.
DO IT YOURSELF PIZZA BREAD
You know those puffy, cheese-sprinkled rounds of dough you can buy at the supermarket? The ones you can make into pizza by adding your own toppings? You can easily make them at home, and you can vary the taste by adding either cheese (for a savory pizza) or sugar and spices (for a dessert-type ';pizza';). Make a batch and store in the refrigerator or freezer for a quick, healthy meal.
1 tablespoon active dry yeast
1 tablespoon sugar
2 cups lukewarm (110°F) water
1 tablespoon salt
5 to 6 cups King Arthur Unbleached All-Purpose Flour
olive oil, grated Parmesan cheese, shredded Cheddar and/or mozzarella cheese OR melted butter, cinnamon sugar, chopped nuts
Dissolve yeast and sugar in warm water. Add 2 cups flour and beat well. Add salt and remainder of flour, adding just enough flour to make a workable dough.
On a lightly floured surface, knead dough until smooth and elastic, about 10 minutes. Place dough in a well-greased bowl, turning to coat, cover with a damp towel or plastic wrap, and let rise until doubled in bulk, 1 to 2 hours.
Punch dough down, transfer to lightly floured surface, and divide into pieces. Dividing dough into 12 pieces will result in 4- to 5-inch rounds; six pieces will make 7-inch rounds; three pieces will make 10-inch rounds, and dividing dough in half will make 12-inch rounds. Shape each piece into a rough round. If you're making a savory pizza, sprinkle some Parmesan cheese on your work surface, take one round of dough, and flatten it atop the Parmesan. Make the middle of the round very thin, and the outside edge thicker. Set round on a baking sheet lined with parchment paper. Repeat with remaining rounds. Follow the same procedure for sweet pizzas, but omit the Parmesan cheese.
Set baking sheets in a warm place and let rounds rise till very puffy, about 1 hour. After the first half hour, gently press down the middle of the rounds; you want the middle to remain fairly flat, while the edges rise.
When rounds are well-risen, brush lightly with olive oil and sprinkle with cheese(s) of your choice (for savory pizzas), or brush lightly with butter and sprinkle with cinnamon sugar and nuts. Place baking sheets in a preheated 500°F oven for 10 minutes, or until rounds are lightly browned; switch position of sheets on racks after 5 minutes, moving lower sheet to the upper rack, and vice versa. Remove pizzas from oven and place on a wire rack to cool. Eat right away, or store in the refrigerator or freezer for future use.
This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 4, March-April 1992.
Here are three different types of bread. A sourdough, beer bread (quick bread) and biscuits. Also here is a recipe for tortillas (Mexican Bread) Good Luck!!
Beer Bread
3 cups self-rising flour
2 Tbs. sugar
1 can warm beer
Combine all ingredients together in a large bowl. Place dough into a 10” deep, Dutch oven and let rise for 15 minutes. Bake at 350° for about 45 minutes. Let cool 10 minutes covered then turn out on a board and serve warm with your favorite topping. You may also use this recipe for drop biscuits.
Serves 6 to 8
Dave’s Buttered Buttermilk Biscuits
2 c. flour
¾ tsp. salt
¼ c. + 1 Tbs. butter
1 Tbs. baking powder
½ tsp. baking soda
1 c. buttermilk
Mix all dry ingredients together in a large bowl, and cut in butter. Add buttermilk and gently mix until moist. Knead a few times on a floured surface.
With your hands, flatten dough out to 1” thick. Cut biscuits with an empty soup can, ends removed, or a cup. Arrange in the bottom of a greased, preheated 12” Dutch oven. Bake 15 to 20 minutes at about 375o or until you can smell them.
Serves 4 to 6
Corn Tortillas
4 cups masa harina *
½ tsp. Salt
21/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best.
Fresh Flour Tortillas
2 cups flour
3 Tbs. cold bacon fat, lard or Crisco
¾ tsp. kosher salt
½ tsp. baking soda
¾ cup water
In a medium bowl, mix flour, shortening, salt and baking powder, with a fork until mixture is crumbly; stir in water. Place dough on a lightly floured board and knead just until a smooth dough is formed. Cover with a clean linen cloth and let rest 30 minutes. Divide dough into 12 equal pieces. Roll each piece into a 6 to 7 inch circle. Heat a 12” Dutch oven lid over medium high heat for about 2 minutes on each side until lightly browned and puffed. Serve warm. Makes 12 tortillas
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE 1
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
Banana Crumb Muffins
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Clone of a Cinnabon
INGREDIENTS
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
*
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
*
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
DIRECTIONS
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Downeast Maine Pumpkin Bread
INGREDIENTS
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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