Tonight for dinner, to go along with our lasagna, I made soft white dinner rolls and homemade garlic butter, instead of the typical garlic bread we usually have. Normally I am a huge fan of whole wheat and multigrain breads and rolls - but this is one of the exceptions. These rolls are the softest, fluffiest, most moist and buttery dinner rolls I have ever had and in order to achieve this, they must be made with white flour. Sometimes, you just have to have a little treat like these little gems. You know those soft white rolls people always pick up at the grocery store bakery to have on hand as a side dish for meals and potlucks? Well these are at least ten times better. That's not surprising, since they are homemade, but what is surprising is that these rolls are not difficult to make at all. They don't take up too much time either, most of the time in this recipe is spent waiting for the rolls to rise. Nevertheless, you can start now and enjoy hot, buttery rolls in three hours.
This recipe came from the same book at the revised panettone recipe, a book I am definitely beginning to love, as every recipe seems to turn out to be outstanding. In addition, the recipes are easy to follow, use common ingredients, and are things you have always wanted to make. I really enjoy making rolls, I love rolling them and delicately brushing each one with egg wash and butter. These rolls really don't need anything - but some plain butter or homemade garlic butter as I did go really well. Of course the rolls are best fresh from the oven, but they are almost as good cold or reheated the next day. The freeze really well too. Try them with dinner or for breakfast with jam or peanut butter.
The process for making these rolls could not be easier - it is the straight dough method where you throw all scaled, room temperature ingredients in a bowl and mix, then knead for ten minutes or so until smooth. Let it rise for an hour until doubled, form into 35g rolls, and proof for half an hour or so until doubled again. Brush them with egg wash, bake at 400◦F for 12-15 minutes, brush the warm rolls with melted butter, pull apart, and inhale!
I just formed these into round rolls, but there are a few different things you can do to make them fancier. If you place them really close together on the baking sheet, they will bake together into pan rolls. You can use a pair of kitchen scissors to make different types of cuts into the rolls or alternately use a stamp or press to add designs.
This is an old-fashioned, homemade bread that I was taught to make recently. This is different from most of the breads I have been making lately - no bread machine involved! This bread is so soft and moist and simply, homey. It has a beautiful rich texture, and is hearty without being too heavy. Unfortunately, I do not have the actual recipe, because this recipe was never actually written done, simply done from touch, look, and memory. Here is my best crack at it.
Heat up one cup of leftover porridge (or plain oatmeal). Heat two cups of milk with a little lemon juice until hot and bubbly. Add a little sugar and a little margarine, and 4 Tablespoons of yeast. Add in a little whole wheat flour, then white flour. Mix this all up using a stand mixer, until it is well mixed and forms a soft dough. Dump it onto a counter dusted with white flour, and dust the top with more white flour. Knead just very briefly until it is smooth, then put it in an oiled bowl, cover with a tea towel, and let rise in a warm spot until it is risen. Then oil six loaf pans and divide the dough evenly among them, let rise again. Once risen, bake the bread, and remove it from the pans. Then brush with margarine and cover with a tea towel immediately for a soft top crust.
Machine Bran Bread
1/2 cup natural wheat bran
1 cup water
1 large egg, beaten
1 1/2 Tablespoon butter or hard margarine
3 Tablespoons molasses
1 teaspoon salt
2 5/8 cups whole wheat flour
2 1/2 teaspoons bread machine yeast
Place all ingredients in bread pan in order given, or according to manufacturer's instructions for whole wheat cycle, large loaf.
This is another bread machine recipe I tried. It worked really well - uniformly shaped, even textured, and hearty. This is a really heavy, nutritious bread so one slice is all you need. I may have a slightly smaller bread machine than was designed for this recipe, as my dough overflowed a little when rising, but once it baked it seemed to be fine. Next time I may try the amount for a medium loaf and use the large cycle.
My father actually made this bread to test out my bread machine. He bought it for me after all, so of course he may use it as he pleases. He began with a white bread, a cinnamon swirl bread similar to a recipe he has made before by hand. He left out the raisins this time, since he doesn't use them in the usual cinnamon swirl bread he makes. This recipe takes a little extra effort than a typical bread machine recipe, because the dough must be rolled and shaped by hand after kneading and before baking. However, it is certainly much easier than the traditional cinnamon swirl bread recipe.
Machine Cinnamon Swirl Bread
3/4 cup low-fat milk
1 1/2 Tablespoons unsalted butter, cut into small cubes
1 large egg, beaten
1/2 teaspoon salt
1 Tablespoons granulated sugar
2 1/2 cups white flour
1 3/4 teaspoons bread yeast
3 Tablespoons granulated (white) sugar
1/2 Tablespoon ground cinnamon
1 1/4 cups raisins (optional)
Place first seven ingredients in bread pan on order given, or according to manufacturer's instructions for white bread, small loaf. In a small bowl, mix together the sugar, cinnamon, and raisins, if desired, set aside.
After final kneading cycle, pause the machine and transfer the dough to a lightly floured surface. Roll to a 1/4 inch thick rectangle. Sprinkle the sugar mixture evenly over top, then roll the dough into a tight cylinder starting with a shorter side. Seal ends. Put dough back in bread pan and continue cycle.
The result? We all agreed it wasn't quite as good as the one done completely by hand. It was a bit more uniformly shaped, and definitely very tasty and fresh, so it is a very reasonable substitute. The recipe came with the bread machine manual, so of course it worked very well.
This is the first bread recipe I made in my new bread machine. As you can see, the instructions are much, much shorter than any traditional bread recipe (although it is necessary to read through the entire instruction booklet of the bread maker before using). This bread turned out fabulous - it is light and fluffy and tasty - just like a sandwich bread except bigger slices and definitely the taste of homemade. It is definitely a good recipe to begin with.
Machine 100% Whole Wheat Bread
1 cup water
2 Tablespoons molasses
1 1/2 Tablespoons butter or hard margarine
1 teaspoon salt
2 1/2 cups whole wheat flour
1 1/2 teaspoons bread machine yeast
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
I chose the light crust setting to obtain a nice soft sandwich bread. Believe it or not, this bread was actually better the next day! The recipe comes from the Company's Coming "Breads" book, which also includes a few bread machine recipes.
Paré, Jean. "Machine 100% Wheat Bread." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 24.
I finally cracked - and asked for a breadmaker. By now, it's probably pretty evident that I make a lot of homemade bread; actually I make pretty much all of the bread I eat, and rarely revert to storebought bread anymore. I am not trying to sound like a snob, but I am a baker, so I bake a lot anyways, and I much prefer the taste and texture of fresh, crisp, more nutritious homemade bread. Homemade bread is more economical, and you can choose exactly what kind you would like - no more searching store shelves for a certain blend of grains. It is also healthier, as you can control the amount of added fat, sugar, and salt, and choose which excellent whole grains you would like to use. Homemade bread is also so much better with white breads and sweet breads as well.
In the past, I hadn't liked the idea of a bread maker. I believed if you are going to do it homemade, you might as well do it by hand from scratch. No sense in letting a machine do all the work for you. I used to think this about food processors, but then realized food processors are used for so much more than simply mixing doughs - they are used for things that cannot be done by hand, such as chopping nuts, making peanut butter, making ice cream, etc., and they make many other tasks much easier and faster. I am still a bit in doubt about kitchen stand mixers though, and despite the fact many people seem convinced I wanted one, I still don't own one. I usually don't even use a handheld electric mixer unless absolutely necessary, as I prefer to mix by hand.
The more I thought about it, the more I came to believe a breadmaker would be a good idea. It is beginning to become more difficult for my bread baking to keep up with my bread eating, especially as my life becomes busier. I am still measuring ingredients and shaping the dough myself, but it is kneaded, risen, and baked in a convenient little machine. The way I figure, this is still homemade bread, and a much better alternative than storebought bread. It this machine makes bread making quicker and easier for me, than why not?
Another reason is that I am definitely not the best bread-maker. I often have trouble with yeast doughs, which do not rise properly and give a disappointing final product. I also surprisingly do not enjoy kneading all that much, while some people find it relaxing, this is one of the aspects of baking I could go without.
So I asked for, and received, a breadmaker for Christmas. I am quite happy with it, and although it can only make one small loaf at a time, it will still save me time and provide me with plenty of fresh, perfect bread. I'll be sure to feature some of my breadmaker creations soon!
English muffins are a nice breakfast treat. They can be easily split and toasted, and spread with butter, honey, jam, peanut butter, cream cheese, and more! They are even better when they are homemade, and this multigrain version is chock full of nutrients. English muffins are not difficult to make at all, though like most yeast breads, they take some time. It is important to give them enough time to rise, or the end result will be disappointing. English muffins are traditionally cooked on a griddle or skillet, though some versions are baked.
Multigrain English Muffins
3/4 cup warm water
1 Tablespoon liquid honey
1 teaspoon butter
1 package instant yeast
2 cups whole wheat flour
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup old-fashioned oats
1/4 cup wheat germ
1 Tablespoon ground flaxseed
1 teaspoon salt
1/2 cup buttermilk
In a large bowl, dissolve the honey and butter in the water. Sprinkle the yeast over top and let stand for 10-20 minutes until bubbly. Stir to dissolve.
In a separate bowl, mix together the remaining ingredients except for the buttermilk. Stir the buttermilk into the yeast mixture, then gradually stir in the flour mixture. Briefly knead the dough until smooth, about three minutes. Allow to rise for one hour.
Knead the dough for a minute and a half, then lightly pat to 1/2 inch thick. Cut out rounds with a 2.5-3.5 inch cutter. Place on a lined baking sheet and allow to rise for at least 40 minutes more. The muffins can be coated in flour or cornmeal if desired to help prevent sticking.
Preheat a little oil in a frying pan or skillet over medium heat. Fry the muffins until browned, about 5-7 minutes per side (you may need to do this in batches).
Makes around 12-18 muffins, depending on size.
Sunny Honey Flax Bread
1 1/3 cups warm water
2 Tablespoons liquid honey
1 package instant yeast
2 Tablespoons oil
2 1/2 cups whole wheat flour, plus extra for kneading
1/4 cup ground flaxseeds
1/4 cup raw sunflower seeds
1 teaspoon salt
In a large bowl, stir together the water and the honey. Sprinkle the yeast over top and let stand for ten minutes, until foamy. Stir to dissolve. Stir in the oil.
Stir together the remaining dry ingredients and gradually stir into yeast mixture. Knead for 5-10 minutes until smooth, adding extra flour if needed. Allow to rise one hour.
Punch dough down and transfer to a greased 9x5 inch loaf pan. Allow to rise for another hour.
Bake at 350◦F for 35-40 minutes.
I decided to try an old-fashioned bread recipe again. The kind that needs kneading and rising, not just a quick or batter bread. This one is 100% whole wheat and has a nice texture from flax and sunflower seeds. This bread rose nicely and is not too difficult or time-consuming. It makes nice sandwich bread, and the recipe could probably be doubled.
This is a quicker yeast bread to make than most, with just a short knead and one rising time. It contains the nutrition of a lot of great grains and a little yogurt as well. It also rises very well and is a great sturdy bread for sandwiches or toast.
Quick Knead Yogurt Grain Bread
3/4 cup very warm milk
2 Tablespoons liquid honey
1 package instant yeast
1 large egg
2 tablespoons oil
1 teaspoon salt
1/4 cup ground flaxseed
1/4 cup natural wheat bran
1/4 cup oat bran
1/4 cup wheat germ
2 cups whole wheat flour
1/2 cup plain, fat-free yogurt
Grease or line a 9x5 inch loaf pan.
In a large bowl, stir together the milk and honey. Add the yeast and stir. Let stand for 5-7 minutes until frothy. Stir. Add remaining ingredients except one cup of flour. Beat with a mixer until a dough forms. Add remaining flour and yogurt and beat, then knead just until a ball of dough forms.
Roll dough into a short log and place in prepared pan. Allow to rise for about an hour.
Bake at 375◦F or about 35 minutes.
Hot Cross Buns are a Good Friday tradition, with the crosses representing the crucifixion. I like the idea of hot cross buns, but the process seems to be a bit much. I love baking and complicated recipes, but I tried making traditional, yeasty hot cross buns before. Not only was the process long and labor-intensive with a lot of waiting, but the buns were not very good at all. they were very, very dry and lacked flavor. So the next year I tried making chocolate hot cross buns. These were much better and tastier (most chocolate things are), but were far from traditional and still a little on the dry side and time consuming. So last year I made hot cross muffins (see April 6th, 2012). These were the best yet, quick, moist, and tasty! This year I tried another take on hot cross buns, which are probably the closest to traditional yet, and I made hot cross biscuits. Just like hot cross buns, but a quick rise version instead of using yeast. They are still spicy, sweet, and chock-full of raisins!
Hot Cross Biscuits
3 cups all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup cold butter, cut into cubes
1/2 cup raisins or currants, soaked in water for a few ours to plump up, drained and patted well dry
1 large egg
3/4 cup cold buttermilk, plus extra if needed and for brushing tops
Preheat oven to 425◦F. Line baking sheets with parchment paper.
In a large bowl, whisk the first dry ingredients. Cut in the butter, until mixture resembles coarse crumbs. Stir in the raisins. Make a well in the center. Mix the egg and buttermilk together and add to the well, mixing with a fork until just moistened.
Pour the scrappy dough onto a work surface and knead lightly just to form into a one inch thick or so round mass. Do not overwork the dough. Add a little extra buttermilk, a Tablespoon at a time, if needed. Cut with a round floured biscuit cutter or glass.
Transfer to prepared baking sheet, and brush tops with buttermilk.
Bake for about 15 minutes until biscuits are golden brown and firm.
Let cool, then pipe on crosses (just use a little icing sugar, vanilla, and water).
I really like this tea biscuit recipe, and it is quite easy to do. The trick to this is to handle the dough as little as possible - no kneading! It has a nice flavor and texture, and is full of juicy raisins. They are especially good warm. I thought I was doing very well, but then ended up forgetting the spices in the biscuits. The spices are not necessary if you are just making biscuits, but if you are trying to imitate hot cross buns they are. So I just added a little cinnamon and a pinch of cloves to the icing, which is what gives it its brownish color.
Multigrain Soda Bread
1 1/2 cups whole wheat flour, plus extra for kneading
1/4 cup old-fashioned oats
1/4 cup natural wheat bran
1/4 cup ground flaxseeds
1/4 cup wheat germ
2 Tablespoons oat bran
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 375◦F. Grease or line a baking sheet.
In a large bowl, mix all ingredients except milk. Make a well in the center and pour the milk in, stirring to moisten. Knead dough lightly until it holds together, adding a little extra flour if necessary to make a sticky but manageable dough. Pat into a seven inch round, about one inch high. Cut n X in the center Bake for about 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
Traditionally, classic Irish Soda Bread is made with just four ingredients: flour or grain, baking soda, salt, and buttermilk. Modern versions contain additions of sugar, butter, egg, and raisins or other fruits for added flavor. This is a take on the classic version, except instead of simply using white flour, it uses a variety of different grains for added texture and nutrition. Sugar, butter, and fruit may be added as desired, and the dough may also be brushed with egg wash before baking. Irish soda bread is a popular Irish cake-like bread, especially around St. Patrick's Day. I have made many versions of it. It is hearty, and good warm with a little butter or jam. It gets its characteristic taste and texture from the tangy flavor of buttermilk, and the baking soda that reacts with this acid to make the bread rise.
This bread has a nice texture, different than most breads I have made before. It is a sturdy bread for sure, with a nice flavor. It didn't rise well, but that's okay. I don't really believe in failures, I just think things don't always turn out exactly as we want them to. But that isn't necessarily always a bad thing. Since this bread didn't rise very well, I cut it into three horizontally, and then cut it into smaller pieces. Pictured below is the three horizontal slices. Looks quite neat, and this way you get some very different slices; some good for sandwiches, sore better as biscuits, and some good dipped in soup.
Oat Bran Molasses Bread
1 cup warm water
1 teaspoon granulated (white) sugar
1 package quick-rise yeast
1/3 cup molasses
1 1/2 Tablespoons olive oil
2 cups whole wheat flour
1 cup oat bran
1/4 cup ground flaxseed
1/4 cup natural wheat bran
1 teaspoon salt
In a small bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy.
Stir to dissolve yeast, then stir in molasses and oil.
In a separate large bowl, combine remaining ingredients, reserving 1 cup flour. Pour liquid ingredients in and mix until dough forms. Gradually mix in enough remaining flour to form a stiff dough that isn't sticky. Knead 8-10 minutes until smooth.
Allow to rise until doubled in bulk, 1 1/2-2 hours.
Punch dough down. Shape into a loaf and place in greased 9x5 inch loaf pan.
Allow to rise until doubled in bulk, about 1 hour.
Bake at 350◦F for 30-35 minutes.
This bread recipe is quick and easy. The most work is kneading the bread, which I found relaxing and easy, since the dough is soft and smooth. The result is a tasty, healthy bread with a nice crisp crust. It slices well and works well for sandwiches.
Easy Flax Bread
1 3/4 cups warm water
2 Tablespoons granulated (white) sugar, divided
1 package instant yeast
1 Tablespoon oil
1 cup ground flaxseeds
1 teaspoon salt
3 cups whole wheat flour, divided
In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top, let stand for about ten minutes, until frothy. Stir to dissolve yeast, then stir in oil. Stir in flax, salt, and half of the flour. Gradually stir in the remaining flour, forming a soft dough. Knead for at least ten minutes, until dough is smooth and elastic. The dough will be slightly sticky and moist, but it should not completely stick to your hands. Resist the urge to add extra flour, unless absolutely necessary.
Place the dough in a greased bowl, cover and let rise until doubled in bulk. Depending on the temperature, this could take anywhere from one to two hours. Don't judge by time, judge by bulk.
Punch dough down and place in a greased 9x5 inch loaf pan. Let rise again until doubled in bulk.
Bake at 350◦F for 40-45 minutes.
Take a basic recipe for pita bread, change the ingredients so that it is whole wheat and contains other healthy grains, then make it the sizes you would like, and bake it! What do you get? Delicious homemade pita bread that is catered to your tastes. Pita bread is always good, a nice change to normal sandwich bread. It is soft and chewy, and creates those cute little pockets that can be stuffed with all kinds of different delicious filings. Storebought pita bread is good, but homemade pita bread is incredibly easy to make and so much better.
Multigrain Pita Bread
2 cups warm water (110◦F)
1 teaspoon granulated (white) sugar
1 package instant yeast
1/4 cup oil
2 teaspoons salt
1/2 cup natural wheat bran
1/2 cup old-fashioned oats
4 cups whole wheat flour
In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Stir to dissolve. Add the oil, salt, bran, oats, and 1 cup flour. Using a handheld electric mixer, beat for about three minutes or until smooth. With a wooden spoon, gradually stir in the remaining flour until a stiff dough forms Knead for about ten minutes until smooth and elastic.
Allow to rise for ninety minutes, until doubled in bulk. Punch dough down.
If making large pitas, simply divide the dough into sixteen (for 7 inch/ 18 cm pitas) or into 32 (for 4 inch/ 10 cm pitas). Then roll out each piece into a circle, matching the size given.
If making mini pitas, divide dough in two pieces. Roll out each piece to a little less than 1/4 inch/ 0.5 cm thick. Use a round cookie or biscuit cutter to cut dough into rounds. I used a four inch and a two inch, both work well. I got 18 four inch pitas, and 12 mini ones. Dough scraps can be rerolled and cut (I thought this would make them tough, but the extra kneading seems to do them good!)
Place the pita breads on pieces of parchment paper. Cover and let rise for 20 minutes, until slightly risen.
Meanwhile, set the rack to the bottom position in the oven, and place a baking sheet inside to heat up. Preheat oven to 500◦F.** Once pita has rested, remove baking sheet from oven and carefully slide one sheet of parchment onto it. Do not crowd the pitas, bake them in batches. Bake small pitas for about four minutes, and large pitas for about five to six minutes. Watch them closely. They should be just golden on the bottom. Pitas are meant to be soft and chewy. If you would prefer a crisp pita, they can be baked a minute or two longer, but they will not have as nice pockets. Let cool on a rack.
**500◦F seems like a really high oven temperature. It is the highest I have ever used, and I was a little leery about it the first time. However, the key to good pita bread and nice pockets is the high oven temperature and short baking time. Just be really careful when opening the oven, as it will be really hot! Also, use thick oven mitts. I discovered the hard way that my thin pot holders were not quite enough to withstand the heat of a baking sheet placed in an oven that hot.
On the weekend, I cam home from work to find the enticing aroma of freshly made cinnamon raisin bread. My father decided to do some baking, and try his hand at bread again. My father does not do much baking, although he does do a bit of cooking, but he is very good at it when he does bake! He was talking about how he was disappointed that all of our Panettone from Christmas was gone, so I guess he was craving some fruit bread. It isn't really the season for Panettone anymore, and we didn't have all of the ingredients, plus that is my specialty, so my mother suggested he try his hand at cinnamon raisin bread again. My father has tried to make bread before. Some of his white breads have turned out a little heavy, or dense, or salty, but not all bad. He grew up watching his other make bread on a regular basis, and he had tried to make raisin bread like her recipe before too. That one did not turn out as good as hers, or course. So he decided to try a simple, modern recipe. I am happy to report that this one turned out very well! It yielded too large, beautifully risen loaves of white bread flavored with cinnamon and speckled with soft raisins. The bread was delicious, soft and fluffy with a nice crust. It is really good warm from the oven, but excellent toasted with a little butter, and perhaps some cheddar cheese if you have it. It makes good sandwiches, breakfast, or snack. I am really happy this bread worked out so well this time, and that I can enjoy eating it. Hopefully Dad will make some again. I love to bake myself, but when time is short and I am busy, I certainly don't mind others baking for me. It is nice to taste other peoples creations for a change, and see their techniques and recipes. And who can resist warm bread from the oven?
Four grain bread isn't a typical name for a bread. Five grain, seven grain, twelve grain, or just multigrain are all common, but four grain is a bit unusual. Oh well, I like this bread because it uses four of my favorite grains that I always have on hand: whole wheat flour, oats, bran, and flax. It is a hearty bread recipe that is fairly easy to do.
Four Grain Bread
3/4 cup warm water
2 teaspoons granulated sugar
1 package instant yeast
2 cups whole wheat flour
1/2 cup old-fashioned rolled oats
1/2 cup natural wheat bran
1/2 cup ground flaxseed
1 teaspoon salt
1 cup milk
1 1/4 cups water
1/4 cup oil
2 Tablespoons honey
2 Tablespoons molasses
3 cups whole wheat flour
In a small bowl, dissolve the sugar and the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Stir to dissolve yeast.
Meanwhile, in a large bowl, stir together the next five dry ingredients.
In a separate medium bowl, heat the milk and water until very warm. Add the oil, honey, and molasses. Stir in the yeast mixture. Add this to the dry ingredients, mix until smooth.
Gradually add the remaining flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
Allow to rise until doubled in bulk, about 75 minutes.
Punch dough down. Divided in two. Place in two greased 9x5 inch loaf pans.
Allow to rise until doubled in bulk, about 45 minutes.
Bake at 375◦F for 25 minutes. This bread slices and freezes really well, hence the photo!
Multigrain Triangle Breads
2 cups warm water
2 teaspoons granulated (white) sugar
1 package instant yeast
1 1/2 Tablespoons olive oil
1 teaspoon salt
1/2 cup natural wheat bran
1/2 cup ground flaxseed
3 cups whole wheat flour
In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Whisk in oil and salt. Stir in bran, flax, and 2 1/2 cups flour. Knead for 8-10 minutes, adding remaining flour as necessary. Let rise for 45 minutes until doubled in bulk OR refrigerate dough for up to one day in a greased plastic bag, bring to room temperature, then allow to rise (dough may expand slightly in the fridge).
Punch dough down, knead into a ball, then flatten into a circle approximately 1/4 inch thick. Cut into 16 triangles stretching them as necessary to thin them to uniform shape. Place on parchment lined baking sheets, cover, and let rest for 15 minutes. Bake in batches at 425◦F for about 12 minutes, until golden.
This is my own take on a middle eastern flatbread recipe. I think these beads are very tasty and pretty simple to make compared to many other flatbread recipes. The are a nice mixture of grains and are tasty for breakfast, a small lunch, or as a side for supper. My father describes these as "parsnip-shaped" rather than triangular, but what can you do?
I found this recipe in my Company's Coming "The Potato Book". I am always looking for new whole wheat bread recipes to try, and I was cooking some potato anyway, so I figured this would be an interesting recipe to try. The list of ingredients may be a bit long, but the process is rather easy.It makes two beautiful, hearty loaves of bread that slice really well and are great for sandwiches The bread is a little on the dense side, probably because of the potatoes, as it certainly was not due to a lack of rising. Other than that, it is great Of course I used all whole wheat flour and no all-purpose (white) flour. It is surprising that I did not add some ground flaxseed too.
Potato Grain Bread
1 cup all-purpose (plain) flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 cup rolled oats (not instant)
2 Tablespoons granulated (white) sugar
1 package instant yeast
2 teaspoons salt
2 cups very warm water
1/4 cup milk
1/3 cup molasses
1/4 cup butter or hard margarine
1 cup mashed potatoes
4 1/2 cups all-purpose (plain) flour, approximately
In a large bowl, stir together the first seven dry ingredients. Make a well in the center.
Meanwhile in a medium saucepan, heat the next five ingredients until very warm and margarine is melted. Add to well, beat for two minutes. Work in enough remaining flour and knead for 8-10 minutes until smooth and elastic. Allow to ruse for 75 minutes, until doubled in bulk.
Punch dough down, divide in half. Shape into two loaves. Place each in a greased 9x5 inch loaf pan. Let rise for 45 minutes until doubled in bulk.
Bake at 375◦F for 35 to 40 minutes, covering the tops with foil for the last ten minutes if needed to avoid over-browning.
Paré, Jean. "Brown Grain Bread." Recipe. The Potato Book, Edmonton Alberta: Company's Coming Publishing Limited, 2004. 24.
These are the panettones I made from the recipe yesterday. I have them all packaged up and ready to give. I made four smaller loaves, as then one batch goes further than if I had just made it into two loaves, and I can give it to more people. And of course, I keep one for me and my family to taste. Panettone tastes best if it is allowed to age for a little while before tasting, just like a fruit cake. That is why I wrap them so well and package them up as a gift that doesn't really need to be opened. I wrapped each loaf in plastic wrap, then foil, then placed it in a sealed plastic bag, then wrapped it in Christmas paper and tied a ribbon on it. Then I placed a tag on each specifying the day the bread was baked, how long it should ripen, how long it would be good after that, and how to enjoy. The message went something like this: "Should be allowed to age for a week or two before tasting for best flavor. Should be good for at least another week after that. Can be wrapped well and frozen for prolonged storage." I also found some adorable Christmas stickers that say "Baked by....For" or "Goodies by" or "Baked especially for....By" so I stuck one of those on each package too. Panettone is good with a little butter and/or honey, either toasted or not. We tend to eat it for breakfast, but it is good as a snack or a not too sweet dessert as well.
This is the recipe for The Italian Christmas Fruit Bread, called Panettone, that I have been making the past few years and giving as gifts. Panettone is also available in stores, and those commercial varieties are actually quite good as well, but of course I had to try making my own, and it turned out very well! I am writing this recipe from memory, so I hope everything in it is correct. I will double check the recipe as soon as I can.
Panettone
1/3 cup boiling water
1/3 cup white rum
1/2 cup warm milk
1/3 cup butter (salted or not, adjust salt amount accordingly), melted
3 large eggs
1/2 cup granulated (white) sugar
2 cups all-purpose (plain) flour
2 packages active dry yeast (I used instant)
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon anise extract (don't leave this out, it is a key flavor in the bread. It can be found with the vanilla and other extracts)
1 teaspoon lemon zest
3 1/2 cups additional all-purpose (plain) flour
3/4 cup raisins
3/4 cup mixed red and green glace cherries (I used slightly more red and green), halved
1/4 cup chopped mixed peel
a little additional flour for coating the fruit
additional butter for brushing the warm loaves
In a large bowl, stir together the water, rum, and milk. Add the butter, then beat in the eggs. Stir in the sugar. Beat in the next six ingredients until smooth. Gradually stir in the remaining flour, until a soft dough forms and begins to pull away from the sides of the bowl. Knead in the fruit. Knead the bread for 6-8 minutes until smooth and elastic.
Form dough into a ball. Place the dough in a bowl greased with a little oil, and turn once to grease top. Cover tightly with a piece of oiled plastic wrap, then with a damp tea towel. Let rise 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide into either two or four equal pieces. Shape into round loaves and place on a parchment paper lined baking sheet. Cover and let rise for another hour, or until doubled in bulk.
Bake at 350◦F for 25-30 minutes for small loaves or 35-40 minutes for large loaves. Immediately brush warm loaves with a little butter.
