Pantone Chef #15 - BATTLE BREAD!

[morea]

Each week, after the 'surprise' ingredient is revealed, the challengers face off in a frantic recipe battle. Whether or not the Pantone Chef defends his title--you, the viewers, always win.

Today's competition:

http://www.stonehousebread.com/homeimages/bread-basket.jpg

BATTLE BREAD!


Some bread facts:

• Leavening is the process of adding gas to a dough before baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. But there is also unleavened bread which has important symbolic use in Judaism and Christian churches.

• There are many variations on the basic recipe of bread, including pizza, chapatis, tortillas, baguettes, pitas, lavash, biscuits, pretzels, naan, bagels, puris, and many other variations.

- White bread is made from flour containing only the central core of the grain (endosperm).
- Brown bread is made with endosperm and 10% bran.
- Wholemeal bread contains the whole of the wheatgrain (endosperm and bran).
- Wheatgerm bread has added wheatgerm for flavouring.
- Wholegrain bread is white bread with added wholegrains to increase the fibre content.
- Granary bread is brown bread with added wholegrains.

• Bread is one of the oldest prepared foods, dating back to the Neolithic era (the latest part of the Stone Age beginning about 10,000 BC in the middle east, but later elsewhere) when cereal grains and water were mixed into a paste and cooked.

• Bread is best stored in its original packaging, tightly closed with a quick lock or twist tie. Stored this way, most bread will keep fresh for several days at room temperature. In warm humid areas, where mold growth is a problem, it may be best to freeze the bread and defrost slices as needed.

• Crusty bread and rolls are best eaten on the day of purchase – French sticks will go stale after only a few hours.

• Avoid storing bread in a refrigerator. The average temperature of most domestic refrigerators is about 41°F (5°C). This is the temperature at which bread stales most quickly. One day in the refrigerator is equivalent to three days at room temperature.

Bread by the Numbers
Source: Wheat Foods Council

5 - number of loaves Jesus had to feed 10,000
9 - Number of seconds it takes a combine to harvest enough wheat to make about 70 loaves of bread.
73 - Number of 1-lb loaves of bread made from one bushel of wheat.
60 - Number of pounds one bushel of wheat weighs.
10 - Number of years one family of four can live off bread produced by one acre of wheat.
53 - Number of pounds of bread each American consumes on average each year.
168 - Number of days it would take to eat the amount of bread produced from one bushel of wheat (if a sandwich is eaten for breakfast, lunch and dinner).
80 - Number of calories in an average slice of packaged bread.
80 - Percent of Americans who still mistakenly believe bread is fattening.

And with that, LET THE POSTING BEGIN!

[morea]

Beer Bread

1 bottle room temperature beer
2 cups self rising flour
2 tbsp. sugar
1/2 cup butter or margarine

Preheat oven to 375 degrees.

Mix all components (save butter) in a bowl until wholly mixed and possessing a somewhat thick consistancy.

Place in oven, and bake for 55-65 minutes, until top is golden brown, then remove. Melt the butter and pour on top of the still hot bread.

Let sit for approximately 20-30 minutes. Makes 1 loaf.

[morea]

Almost No Fat Banana Bread

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.

Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

[morea]

Apple Cheese Muffins
Serves: 12 Servings

1/2 c Margarine
1/2 c Sugar
2 Eggs
1 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Rolled oats
2/3 c Grated sharp cheese
1/4 c Milk
1 c Apple pie filling; chopped apple or applesauce
1/2 c Nuts

Preheat oven to 375F, prepare pans. Cream margarine & sugar. Add eggs & beat well. Sift flour, soda & salt & stir into creamed mixture. Stir inoats, apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for 20-25 mins or until done. Makes 18 muffins.

[morea]

Blueberry Muffins

2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.

Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.

In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 25 minutes.

[morea]

Coffee Date Bread

1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong brewed coffee
2 tablespoons butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.

Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.

In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

[morea]

Sweet Potato Rolls

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1 1/2 cups canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 cups all-purpose flour

Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.

Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

[morea]

Russian Black Bread (via breadmaker)

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting.

After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

[morea]

Apricot Orange Bread

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 egg
1 1/2 cups dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.

In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

[morea]

Ham and Cheese Picnic Bread

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup chopped ham
1 cup shredded mozzarella cheese
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup black olives, drained and chopped

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.

Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.

Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown

[morea]

Honey Wheat Bread

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Dissolve yeast and sugar in 1/2 cup warm water.

Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

[vtwin_gary]

when i was reading your bread facts i thought for sure you were going to have...

5 - number of loaves Jesus had to feed 10,000

well here's one for ya.

Pizza Crust: (that's bread right?)
Combine in large bowl:
1 cup warm water
1 pkg. (1 TBSP.) active dry yeast
When yeast is dissolved, add:
1 Tbsp. sugar
1 1/2 t. salt
2 Tbsp. vegetable oil
1 1/4 cup flour
Beat until smooth. Add:
2 cups additional flour, or enough to make stiff dough (may use part whole wheat or semolina
Knead until elastic, about 5 minutes by hand or 3 minutes by machine. Place into greased bowl and let rise until double, about 45 minutes. Form 2 balls.Pat and stretch to fit 2 greased pizza pans or 1 large cookie sheet. You may first sprinkle cornmeal or semolina flour on the sheets to make a crunchy crust. Let rise 10 minutes, then top as desired.

[morea]

ha! I found that list via google. I'm kind of surprised that wasn't on the list! I shall go back and add it post haste! :D

[MD]

Toast

Bread
Butter

Place your favorite bread in the toaster. (I like rye.) Toast until golden brown. Butter.
Mix it up, instead of butter try jam, jelly or peanut butter.

[morea]

Jiffy Rolls

2 cups water
7 cups flour
1 Tbsp salt
2 eggs
¼ cup butter
1 Tbsp sugar
½ cup sugar
½ cup lukewarm water
2 yeast

In bowl, dissolve salt, ½ cup sugar & butter in 2 cups boiling water. In ½ cup lukewarm water dissolve yeast and 1 tablespoon sugar. When bowl mixture is cool add yeast mixture and half the flour (3 ½ cups).
Beat eggs and then add. Add balance of flour as needed. Knead – set 15 minutes. Make into rolls, rise 30 to 90 minutes. Bake 350 – 375 degrees, 15-20 minutes.

(Note: Recipe can be halved to make 12 rolls.)

[morea]

Soft Pretzels
Serves: 35 Servings

3 pk Yeast
3 3/4 c Warm water
3 pn Sugar
6 ts Salt
12 (up to) 15 c Flour
4 c Water
4 ts Baking soda

Mix yeast, 3-3/4 cups water, sugar, salt and flour. Knead 10 minutes. Place in greased bowl and let rise until it doubles. Make ropes 18 inches long and twist into pretzel shape.

Boil 4 cups water and 4 tsp. baking soda. Drop 3 pretzels in and boil 1 minute or until they float. Remove, drain, and place on cookie sheet. Sprinkle with coarse salt.

Bake @ 475 degrees for 12 minutes.

Can be frozen. Reheat when room temp @ 200 degrees for a few minutes (or frozen @ 350 degrees for 5 minutes)

[cjoe]

PITA BREAD


INGREDIENTS:

* 1 1/8 cups warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 tablespoon vegetable oil
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons active dry yeast

DIRECTIONS:

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

<rant>
P.S. imperial measurements SUCK! go metric! what temperature does water boil at? 100 C, what temperature does water freeze at? 0 C! how many grams in a kilogram? 1000 of course! meters to a kilometre? 1000? how many fingers to we have? not 12 or 16 or somthing like that? 10! Metric is the best thing the french have ever done! (other than that they are shit ;) (i jest) )
Sorry if i have offended anyone. but metric is just more logical for a society based on a decimal system.
</rant>

[morea]

Cornbread

1 1/2 c Cornmeal
1/2 c Flour
4 ts Baking powder
1/2 ts Salt
1 c Milk
1 Egg; beaten
1/4 c Melted fat or oil

Mix cornmeal, flour, baking powder and salt. Mix together milk and egg and
add fat. Add milk mixture to to cornmeal mixture. Stir only enough to
mix. Fill greased baking pan half full. (8" x 8") Bake at 425F about 20
minutes, or until lightly browned.

I've had very good results using olive oil, and cutting the salt by 1/3. So
long as it isn't over-baked, it's fairly moist.

[morea]

Easy French Bread

1 Envelope yeast
2 ts Salt
1 tb Sugar
2 c Lukewarm water
5 c All-purpose flour
1/4 c Corn meal
1 Egg white

Mix yeast, salt, sugar & water in large bowl & stir until dissolved. Slowly
add flour, stirring until all flour is absorbed. Flour a board & knead
dough about 3 minutes until it becomes elastic. Grease another bowl well
with butter or shortening & place batter in it. Cover with moist cloth &
let rise in warm place for 1 hour or until double in size. Grease cookie
sheet & sprinkle corn meal on it. Shake off excess meal. Divide dough into
2 pieces & shape each into long loaf (about 15 inches long). Place on
cookie sheet without touching each other. Make slits across top diagonally
with razor blade. Cover & let rise again until double. Use pastry brush &
paint loaves with slightly beaten egg white. Put pan of boiling water on
bottom shelf of oven. Bake loaves on top shelf at 450 for 5 minutes, reduce
heat to 375 & bake for 35 minutes more.

[morea]

English Muffins

1 2/3 c Milk
2 1/2 tb Butter
1 pk Yeast
1 tb (heaping) sugar
1/3 c Warm water
1 Egg
2 ts Salt
1 tb Vinegar
5 c Unbleached flour
Cornmeal or bread crumbs

Heat the milk and melt the butter in it. Cool. Combine the yeast, water,
and sugar. Allow to proof for a few minutes. Combine the cooled milk
mixture with the yeast mixture in large bowl. Add the egg, salt, and
vinegar, along with half the flour and mix at medium speed for about 5
minutes. Add in remaining flour and mix well. The mixture will be pretty
sticky. I let the mixer do the kneading for me for about 5 more minutes.
Cover and allow to rise in draft-free area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3 inch circle. Allow muffins to rise for about 8 minutes.

Heat a griddle or skillet on top of the stove. You should use medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.

NOTE: The recipe says to lightly oil the griddle, but I use our cast iron griddles that are so well-seasoned that I don't add extra oil and they cook just fine.

[cjoe]

Metric Lavash Bread. ahahahahahahaha!

Makes 8

2½tbsp instant dried yeast
3½ cups white bread flour

Method
1 Combine yeast, 2 tsp salt and 1/3 cup warm water in a large bowl and stir until yeast dissolves. Add ½ cup warm water and stir to combine, then add flour and an extra cup of water and stir until mixture forms a dough. Turn dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
2 Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place for 2 hours or until doubled in size. Knock down dough and gently knead.
3 Divide dough into 8 equal pieces. Roll out each portion, on a lightly floured surface, into a 30cm round.
4 Cook dough, one round at a time, in a large non-stick frying pan over medium heat for 1-2 minutes or until puffed, turn and cook for another minute, or until golden, then repeat with remaining rounds of dough.

[morea]

Herb Bubble Loaf

3 -(up to) 3 1/2 Flour
2 tb Sugar
1 1/2 ts Salt
1 pk (1.25-oz) yeast
1 1/4 c Milk
2 tb Vegetable oil
1 Egg
1/3 c Melted butter or margarine
2 tb Parmesan
1 tb Sesame seeds
1 ts Garlic salt
1/2 ts Paprika
1/2 ts Parsley
1/2 ts Rosemary
1/2 ts Thyme

Lightly grease a 2 - 2.5 qt deep round casserole. In a large bowl combine
1 c flour, sugar, salt and yeast. In small saucepan heat milk and vegetable
oil until very warm (120 -130!F). Add egg and warm liquid to flour mixture.
With electric mixer beat 30 seconds at low speed, 3 min at medium speed.
With wooden spoon stir in remaining flour to make a soft dough. Turn dough
out onto lightly floured board. Knead until smooth and elastic, about 1-2
minutes.

Place dough in warm greased bowl, turning to grease top. Cover; let rise
in warm place, free from draft, until doubled in bulk, 45-60 minutes.

Punch down dough. Pinch off walnut-size balls of dough and dip in melted
butter. Place in prepared casserole forming one layer.

Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle half over
layer of bubbles. Make a second layer of buttered bubbles; pour remaining
butter over bubbles, sprinklre with remaining seasoning mixture. Cover;
let rise in warm place, free from draft, until light and bubbles almost
reach top of casserole, 30 - 45 minutes.

Just before rising time is up, preheat oven to 400!F. Bake 25-30 min, or
until top sounds hollow when lightly tapped. Cool in pan 10 min; loosen
from pan with spatula and remove; serve warm. Yields one large round loaf.

[cjoe]

IMPERIAL Australian Damper

This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.

* 2 cups self-rising flour
* 1/2 teaspoon salt
* 2 tespoons sugar
* 3 tablespoons butter
* 1 cup milk

Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

[cjoe]

Cheese and jalepeno sandwiches:

2 slices of bread
5 jalepenos
2 thick slices of cheddar

place slices of cheese between the bread. place jalepenos between the cheese. remove bread. enjoy

[Vikia]

Coolrise Honey Lemon Whole Wheat Bread
(absolutely the best bread I have EVER made!)

3 1/4 to 4 1/4 C. All purpose flour
2 pkgs active dry yeast
1 T salt
1/4 C honey
3 T oleo or shortening
1 T grated lemon peel
2 1/4 C hot tap water
2 C whole wheat flour
canola oil to brush
-Combine 2C all purpose flour, undissolved yeast and salt in large bowl. stir well to blend.
-Add honey, lemon peel, and oleo.
-Add hot tap water all at once.
-Beat with electric mixer at medium speed 2 minutes. Scrape bowl occasionally.
-dd 1 cup whole wheat flour. Beat with electric mixer at high speed for 1 minute, or until thick and elastic. Scrape bowl occasionally.
-Stir in remaining 1 cup whole wheat flourwith spoon. Then gradually stir in just enough remaining all purpose flour to make a soft dough that leaves the side of the bowl. Turn onto floured board; round up into ball
-Knead 5-10 minutes until dough is smooth and elastic. Cover with plastic wrap and thhen with towel. Let rest 20 minutes then punch down.
-Divide dough into two equal portions.
-Roll each portion into an 8X12" rectangle. Roll up tightly into loaves starting on the 8" side. Seal lengthwise, edge and ends. Tuck ends under.
-Place in greased 8-1/2 X 4-1/2 X 2-1/2" loaf pans(Correct pan size is important for best results)
-Brush surface of dough with oil. Cover pans loosely with wax paper, and then with plastic wrap.
-Refrigereate 2-24 hours at moderately cold setting. When ready to bake remove from refrigerator, uncover.
-Lett stand 10 minutes while preheating oven to 400.
-Puncture any surface bubbles with oiled toothpick just before baking.
-Bake at 400 for 30-40 minutes, or until done. Bake on lower rack for best results.
-Remove from pans immediately. Brush top crust with butter if you like soft crust. Cool on racks. Makes 2 loaves

[Vikia]

Swedish Rye Bread Recipe

1/4 cup brown sugar
1/4 cup molasses
1 Tbsp salt
2 Tbsp shortening
1-1/2 cup boiling water
1 pkg active dry yeast (2 tsp)
1/4 cup warm water (110-115 F)
2-1/2 cup rye flour
2-3 Tbsp carraway seeds
3-1/2 - 4 cups all purpose flour

- Combine brown sugar, molasses, salt, and shortening in large bowl; pour on boiling water and stir until sugar is dissolved. Cool to luke warm.
- Sprinkle yeast on warm (110-115F) water; stir to dissolve.
- Stir rye flour into brown sugar - molasses mixture, beating well. Stir in yeast mixture and caraway seeds; beat until smooth.
- Mix in enough all purpose flour, a little at a time, first with spoon, then with hands, to make a smooth soft dough. Turn onto lightly floured board; knead until satiny and elastic about ten minutes. Place dough in lightly greased bowl; turn dough over to grease top. Cover and let rise in a warm place until dough is doubled, 1-1/2 to 2 hours.
- Punch down; turn dough onto lightly floured board and divide in half. Round up dough to make two balls. Cover and let rest ten minutes. Shape into loaves and place in two 8-1/2 x 4-1/2 x 2-1/2 loaf pans. Cover and let rise in warm place until doubled. 1-1/2 to 2 hours.
- Bake at 375F 25 to 30 minutes, covering loaves with tin foil during last 15 minutes if browning too fast. Turn onto wire racks to cool.

Variations: Orange flavored Rye: omit caraway and substitute 2 Tbsp grated orange peel

Anise flavored rye: omit caraway and substitute 1 tsp anise seeds

I briefly chop the caraway seeds in a small processor before adding to mix. Makes the flavor
permeate better. I also throw in a cup or so of whole wheat flour instead of some of the all purpose.


Bon Apetit!!