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Yeast Bread: Here are our recipes for Cheesehorns . Cider Cheese . Poppy . Raisin breads.

All the bread and buns on this page can be baked on the same day that they are mixed. Note that the rise time for any yeasted bread will vary depending on the temperature in the kitchen. If the kitchen is cold, put the rising dough into the oven with only the light turned on. If the kitchen is warm as it is in summer, let the dough rise on the counter. The resulting bread also seems to be much less inclined to go moldy, even though there are no added preservatives.


Cheese Horns

adapted from a recipe in The Five Roses Cook Book "A Guide to Good Cooking" This is a variation of the sandwich bread recipe that my mother always made. Many thanks to her for a multitude of things, only one of which includes giving this recipe to me.

makes one loaf and 16 buns

Ingredients

Preparation

  1. In a small bowl, mix together the yeast and ¼ c lukewarm water (do the baby's bottle test on your wrist) to make sure that it bubbles - about 10 minutes.
  2. Meanwhile, in a large mixing bowl, with a wooden spoon mix together the milk, the rest of the water, sugar and oil. (The original recipe called for scalded milk. This is an unnecessary step with the way that milk is pasteurized today.)
  3. By this time, the yeast mixture should be foamy. Add this and all the flour except ½ cup of all-purpose flour to the large bowl and stir just enough to mix it together. Cover with plastic and leave for about 20 minutes.
  4. Put some of the remaining ½ c flour on your board for kneading the dough. Turn the dough out onto the board. Sprinkle the salt over the dough.
  5. Wash and dry your mixing bowl. This allows the dough to rest AND gets your hands clean.
  6. Knead the dough for at least 10 minutes until it is smooth and silky. As you knead, add as little flour as you dare to stop the dough from sticking. Scrape away any dough that is on the board and discard it. When the dough is kneaded, shape it into a tight, round ball.
  7. Put the dough in the clean mixing bowl. Cover with plastic and let rise in a no-draught place for 1 to 1½ hours. When the dough has doubled, gently push it down and allow to rise to double again. (about an hour). A good way to tell if it has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
  8. When the dough has doubled the second time, turn it out onto the lightly floured board. Divide it in two equal pieces. Make two smooth balls and allow to rest for ten minutes. Shape one of the balls into a rectangle. Sprinkle half the cheddar cheese on the dough. Roll like a jelly roll to make a loaf. Put it seam side down in an oiled loaf tin. Cover with plastic wrap then a damp towel and let rise again to almost double (30 to 45 minutes).

    For the cheesehorns, with a floured rolling pin, roll the other ball in a large circle til it is about ½ inch thick. Cut it in 16 wedges like a pie. Sprinkle each wedge with cheddar cheese. Starting from the wide end of the wedge, roll the dough up and place each cheesehorn small point side down on parchment covered cookie sheets. Set them about 2 inches apart. Cover with plastic wrap then a damp towel and let rise again to almost double (30 to 45 minutes).
  9. Thirty minutes before you are going to bake, turn oven to 425F.
  10. Just before putting the bread and cheeshorns in the oven, spray the tops of them liberally with water. Sprinkle sesame seeds overtop if you wish. Put bread and rolls on the second to bottom rack of the oven and immediately turn the oven down to 375F. Bake the bread for 30 to 40 minutes or until it is hollow sounding on the bottom. The rolls will take 20 to 30 minutes. You will probably have to turn the tins and tray around once to account for uneven heat in the oven.
  11. Remove bread and cheesehorns from pans and allow to cool on well ventilated racks. Wait til the bread is cool before cutting and/or storing it.

Please note that uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

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Party Bread:
Cider Cheese . more bread recipes

Cider Cheese Bread

We had some hard cider that we weren't wild about so I decided to make bread out of it. It is wonderful bread. When we run out of cider, I'll make the bread with dark beer or ale.

makes two loaves

Ingredients

Preparation

  1. In a smallish bowl, mix yeast with ¼ c lukewarm water (do the baby's bottle test on your wrist), and let sit until mixture starts to bubble. Put the bowl into the *cold oven (with the light turned on if you want)* with the door closed. Let it sit there as you start to make the bread dough. It sometimes takes more than 10 minutes to start foaming.
  2. Meanwhile, in a large bowl, pour the beer over mustard, sugar, milk powder and cheese. Add wholewheat flour about ½ c at a time, stirring with a wooden spoon in a circular direction 40 to 50 strokes for each addition.
  3. Add the yeast mixture (it should be quite foamy - if it is not after a period of 20 minutes have passed, either the yeast is dead or the water was too hot or far too cold. Check the due date on your yeast container. If the date hasn't passed, try again.) Add ½ c allpurpose flour and sprinkle salt overtop. Stir with a wooden spoon in a circular direction 40 to 50 strokes. Continue adding all but 1/2 c flour.
  4. Put some of the other ½ c flour on a wooden board. Turn the dough out onto the board. Let the dough rest as you wash and dry your mixing bowl. Knead the dough 10 to 15 minutes, adding small amounts of the remaining flour to the board if dough is sticky. When the dough is springy and silky to the touch, it has been kneaded enough.
  5. The dough should have the texture of a baby's bottom. Put it into the clean bowl that holds twice the volume of the dough and cover the bowl with plastic wrap. Let it rise in a non-drafty area at room temperature (or in the cold oven with the light turned on if you want) until the dough has doubled. (This might take anywhere from an hour to two hours)
  6. I let dough rise to the top of the bowl, but it is risen enough if when you gently poke your finger in the top, the indention stays. Gently deflate the dough. Turn it out onto a lightly floured board; cut it in half with a dough scraper if you have one, with a knife if you don't.
  7. Shape into two round balls. Wet your hands with water and wet the tops of the loaves liberally. Sprinkle sesame seeds over the loaves. Let rise on a lightly oiled pan or a cornmeal dusted peel or on parchment paper, covered with a damp cloth, until double in size. (about an hour)
  8. Thirty minutes before you are going to bake, turn oven to 450F. Put water into a broiling pan and place it on the bottom rack of the oven.
    round slashes
  9. Slash the top of the balls with a very sharp knife. Liberally spray the tops again with water. Put bread in oven and immediately turn the oven down to 375F. Bake the bread on the second lowest rack for 35-40 (I bake it for 45-50) minutes or until it is hollow sounding on the bottom.
  10. Remove to cool upended on cooling racks. Wait til the bread is cool before cutting it. If you like to eat warm bread, reheat the bread after it has cooled.

This bread goes very well with Baked Beans or Broccoli Soup.

Please note that uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

adapted from Cheri's Beer Cheese Bread at www.fabulousfoods.com

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metric weight equivalents for flour and water . Bread Making Notes


Party Bread:
Raisin . more bread recipes

Raisin Bread

When I was little, we always had SunMaid California raisins. Sometimes for special treats, we got SunMaid California raisin bread.

makes two loaves

Ingredients

Preparation

  1. In a smallish bowl, mix yeast with ¼ c warm water (do the baby's bottle test on your wrist) and let sit til creamy.
  2. Melt butter and set aside to cool.
  3. In a large bowl, whisk milk powder, egg, honey, brown sugar, cinnamon into the rest of the water. Stir in cooled butter.
  4. Add the yeast mixture, all the whole wheat flour and all but ½ c allpurpose flour to the wet ingredients, stirring enough to encorporate it to make a rough dough. Cover with plastic and leave for 20 - 30 minutes.
  5. Turn dough out onto floured board (use some of the remaining ½ c flour for kneading). Sprinkle the salt on top of the dough and let the dough sit for a few minutes as you wash and dry the mixing bowl.
  6. Knead dough til smooth and elastic - 10 to 15 minutes. Add as little flour as possible to keep dough from sticking (not much more than ½ c). This dough is quite soft.
  7. Put dough into the clean dry mixing bowl that will hold triple the volume of the dough. Cover with plastic and let rise at room temperature til the dough has doubled (about an hour). A good way to tell if it has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
  8. When the dough has doubled, gently deflate it. Cover with plastic and allow to double again.
  9. When the dough has doubled the second time, turn the dough out onto a floured board. Divide into 2 equal pieces. Then shape into flat rectangles and roll like jelly rolls to make 2 loaves. Put them seam side down in parchment paper covered bread tins. Cover with plastic or a damp towel and let rise at warm room temperature for about 45 minutes (til almost double). To test if it has risen enough, flour your finger and press gently on the edge - it should very slowly spring back. For comparison, try pressing early on to see how it quickly springs back when the dough has not risen enough.
  10. A half hour before baking, turn the oven to 400F.
  11. Just before baking, slather the tops of loaves with water. Put the bread on the second from the bottom shelf of the oven, turn the oven down to 375F and bake for about 30 to 40 minutes til golden and hollow sounding on the bottom.
  12. Remove from pans and cool on rack on counter. Wait til the bread is cool before cutting it.

This bread is wonderful thinly sliced and toasted.

Please note that uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

based on www.sunmaid.com's recipe for Cinnamon Raisin Bread

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Savarin Dough

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Gourmet Sleuth: Conversion & Ingredient Tables . Traditional Oven: Conversion of measures of ingredients calculator
metric weight equivalents for flour and water . Bread Making Notes


Party Bread:
Poppy . more bread recipes

Poppy Seed Bread

makes one round loaf

Ingredients

Preparation

  1. In a smallish bowl, mix yeast with ½ c lukewarm water (do the baby's bottle test on your wrist), and let sit until mixture starts to bubble. Put the bowl into the *cold oven (with the light turned on if you want)* with the door closed. Let it sit there as you start to make the bread dough. It sometimes takes more than 10 minutes to start foaming.
  2. Meanwhile, in a large bowl, pour the buttermilk over oil, sugar and poppy seeds. Add rye flour and all but ½ c of the allpurpose flour. Add the yeast mixture (it should be quite foamy - if it is not after a period of 20 minutes have passed, either the yeast is dead or the water was too hot or far too cold. Check the due date on your yeast container. If the date hasn't passed, try again.) Stir with a wooden spoon in a circular direction, stirring enough to encorporate it all to make a rough dough. Cover with plastic and leave for 20 - 30 minutes.
  3. Put some of the other ½ c flour on a wooden board. Turn the dough out onto the board. Sprinkle the salt over top. Let the dough rest as you wash and dry your mixing bowl. Knead the dough (the salt will quickly be encorporated) 10 to 15 minutes, adding small amounts of the remaining flour to the board if dough is sticky. When the dough is springy and silky to the touch, it has been kneaded enough. This dough is on the soft side.
  4. Put the dough into the clean bowl that holds twice the volume of the dough and cover the bowl with plastic wrap. Let it rise in a non-drafty area at room temperature (or in the cold oven with the light turned on if you want) until the dough has doubled. (This might take anywhere from an hour to two hours)
  5. I let the dough rise to the top of the bowl, but it is risen enough if when you gently poke your finger in the top, the indention stays. Gently deflate the dough. Cover with plastic and allow to rise to double again.
  6. Turn the dough out onto a lightly floured board. Shape into a round ball. Wet your hands with water and wet the tops of the loaf liberally. Sprinkle poppy seeds over the loaf. Let rise on a lightly oiled pan or a poppy seed dusted peel or on parchment paper, covered with a damp cloth, until double in size. (about an hour)
  7. Thirty minutes before you are going to bake, turn oven to 450F. Put water into a broiling pan and place it on the bottom rack of the oven.
  8. Liberally spray the top again with water. Put bread in oven and immediately turn the oven down to 375F. Bake the bread on the second lowest rack for 35-40 (I bake it for 45-50) minutes or until it is hollow sounding on the bottom.
  9. Remove to cool on cooling racks. Wait til the bread is cool before cutting it. If you like to eat warm bread, reheat the bread after it has cooled.

This bread goes very well with cheddar cheese. It's also great with grilled salmon steaks.

Please note that uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

adapted from Adele's Poppy Seed Loaf (was at countrylife.net/pages/recipes/854.html and may still be viewable at the "Wayback Machine" - www.archive.org)

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Party Breads:
Bagels . Cheesehorns . Cider Cheese . Poppy . Raisin

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Flatbreads . Quickbreads, Biscuits and Muffins . Yeast breads




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ejm (aka llizard) 2001, 2002
Toronto Ontario Canada

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