Misc Bread –

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A very nice French style bread easy to make with dough hook in a mixer is:

2 packages active dry yeast
2½ cups warm water (105°F to 115°F)
1 Tbs salt
1 Tbs butter, melted
7 cups all-purpose flour
2 Tbs cornmeal
1 egg white
1 Tbs cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix until well blended, about 1 minute. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into 12 x 15-inch rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover, let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

Another favorite is Dill Batter Bread:

2 packages active dry yeast
½ cup warm water (105ºF to 115ºF)
4 Tbs honey, divided
2 cups large curd cottage cheese
2 Tbs grated fresh onion
4 Tbs butter or margarine, softened
3 Tbs dill seed
3 tsp salt
½ tsp baking soda
2 eggs
1 cup whole wheat flour
3-3½ cups all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.
Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds. Add eggs. Continuing on Stir Speed, mix about 15 seconds.
Add whole wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer.
Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Stir dough down. Place in two well-greased 8 1/2 x4 1/2 x2 1/2 inch baking pans or two well-greased 1 1/2 – to 2-quart casseroles. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk.
Bake at 350ºF for 40 to 50 minutes. Remove from pans immediately and cool on wire racks.

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4 Responses to “Misc Bread –”

  1. Margaret Weston Says:

    Interesting recipe and will try it out. Looking forward to reading your other entries when there is time. M

  2. Margaret Weston Says:

    Something seems a bit awry here as I have typed a comment. What is meant by ‘awaiting for moderation’?

  3. turtlemom3 Says:

    Herself sez: Hi Margaret! Thanks for your comments for the Ol’ Curmudgeon. He writes the posts, I post them for him (yeah, he’s the computer specialist, and doesn’t know how to manage his own blog! LOL).

    In order to prevent “spam” (and you’d be astonished and shocked at some of the comments that get sent in) we preview and either approve or disapprove all comments. We aren’t going to allow comments about sex toys, mortgage scams, or comments filled with obscenities. So, we moderate – preview and either approve or disapprove all comments.

    We don’t censor legitimate comments, even if they are negative. But generally the Ol’ Curmudgeon won’t respond to comments. That’s kinda up to me. So, YOU get a reply!
    Cheerio!
    turtlemom3

  4. All the Bread Posts - « Rumblings of an Ol’ Curmudgeon Says:

    […] October 25, 2007 Misc Bread – […]

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