Honey Buttermilk Bread

http://www.restlesschipotle.com/2013/10/buttermilk-bread/


2014-02-26: It occurred to me that if I started a loaf of bread at night, and punched it down/transferred it in the morning, I could leave instructions with Joel as to time and temp. and he could bake it to be ready for supper. Then I wouldn’t have to wait for the weekends to make bread. So I made a batch of this tonight, with 1/4 C honey instead of 1/3, 1 C whole milk + 1 C cream + 1 T vinegar for the buttermilk, and 1 C wheat flour + 4 C white flour for the dough. (I doubt I could’ve gotten a 5th cup of white to mix in.)

2014-02-02: Very tasty! We basically ate nothing but fresh bread for supper.

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Cinnamon (Raisin) Bread

  • 1 C milk
  • 2 t salt
  • 1/4 C sugar
  • 1/2 C (~4.25oz) butter
  • 2 pkg active dry yeast
  • 1/4 C warm water
  • 2 C sifted all-purpose flour
  • 3 eggs, beaten
  • About 3 C sifted flour
  • 1 C raisins (optional)
  • 1/2 C sugar
  • 1 T cinnamon
  • Melted butter

Scald milk. Stir in salt, 1/4 C sugar and butter. Cool to lukewarm. Soften yeast in warm water until it starts to foam. Beat 2 cups flour into milk mixture. Add yeast and eggs. Beat well. Mix in enough remaining flour to make a stiff dough. Mix in raisins. Turn out onto floured surface. Knead until smooth and satiny (this may take a longish time – you hopefully will notice a “change” occur in the dough). Place in large greased bowl. Brush dough with melted butter. Cover. Let rise until doubled. Divide dough in half. Cover. Let rest 10 minutes. Combine sugar and cinnamon. Roll each piece of dough into a rectangle 1/2″ think. Brush lightly with melted butter. Sprinkle with cinnamon mixture. Roll tightly as for jelly roll. Pinch edges together to seal. Place in greased loaf pans. Let rise until doubled. Bake at 375F about 40 minutes. Makes two loaves.

Credits: Carolyn Friedemann.


2013-12-30: I can’t believe I haven’t added this one yet. We always omit the raisins, since neither Joel nor I like them.

Molasses Rye Bread

  • 3/4 C warm water
  • 1 packet yeast
  • 3 T molasses
  • 1 1/4 C + 1 C rye flour
  • ~15 g butter, melted
  • 1/4 t salt

In a large bowl, combine warm water, yeast, 2 T molasses,and 1 1/4 C flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T molasses, and 1/2 C rye flour, and stir in well. Turn onto floured surface and knead in around 1/2 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.


2013-11-30: Was going to make ordinary bread for Thanksgiving tomorrow, but then one of our guests let us know she’s avoiding wheat. Other grains are fine, so I decided to try an all-rye version.

Honey Rye Bread

  • 1 1/2 c. warm water
  • 1 packet yeast
  • 1/4 c + 1 T honey
  • 2 1/2 c white flour
  • ~30 g butter, melted
  • 1/2 t salt
  • 1 c + 1 c rye flour

In a large bowl, combine warm water, yeast, 1/4 C honey, and white flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T honey, and 1 C rye flour, and stir in well. Turn onto floured surface and knead in around 1 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.


2013-10-03: Holiday today, and a chilly fall day, so perfect for bread baking. I used 2 C weizenmehl type 405, and 1/2 C type 1050. I also used 1 T of molasses since I didn’t have quite enough honey.

Parmesan Rosemary Bread

  • 1 lb white flour
  • 1 t salt
  • 1 packet yeast
  • 2-3 T butter
  • 300 ml warm milk
  • about 1 C freshly grated parmesan
  • 1 T rosemary

Mix flour and salt; add yeast and stir thoroughly. Rub butter in with finger tips, then make a well in the center. Mix in milk and stir thoroughly until the dough pulls away from the sides. Place on floured surface and knead 10 minutes. Leave there to rise until doubled (40-80 min.), or place in oiled bowl somewhere warm.

Mix cheese and rosemary, and oil a loaf pan.

Once the dough has risen, punch it down and press or roll out into a rectangle. Spread the herbed cheese evenly over the dough. Fold the dough into thirds, and put in oiled loaf pan seam side down. cover with damp tea towel and let rise again until doubled.

Brush the top of the loaf with a saltwater glaze, and bake 40 min. until the edges pull away from the sides, the crust is golden brown, and the loaf sounds hollow when you tap it.

Preheat oven to 230C.

Credits: Adapted from Making Fresh Bread, p. 12.


2013-09-15: Either I’m out of practice or I didn’t get quite as much milk as I should have for the dough was far stiffer than I’m used to, and I kneaded for only 6 minutes. Fresh rosemary would be better than dried, but dried is all I have. I baked for 25 minutes instead of 40.

bread

Soft Pretzels

  • 1 package yeast
  • 1 t honey
  • 2/3 C warm water
  • 2 1/2 C flour
  • 1 t salt
  • 2 T honey
  • 1 T olive oil
  • 1/4 C warm water
  • 1 C water
  • 1/8 C baking soda
  • melted butter
  • sea salt

Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. If your yeast doesn’t foam, it is dead; try again. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.

Preheat oven to 230C. Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown. Brush with butter and sprinkle with sea salt upon removal.

Credits: Kenji and Jen


2013-05-19: These were so tasty that once we finished them, I spent the rest of the week looking forward to making them again. Having to bike out to the train station to the only grocery store open on Sundays to get flour was no deterrent. I make a 1.5 batch, since I was wrong last week that we only needed 8 pretzels amongst the three of us. Unfortunately, while scaling everything up, I did it all right until the last water addition, which I mistakenly doubled. So I added more white flour until the dough was soft but not too sticky again; I hope it doesn’t screw up the consistency too much.

2013-05-12: This is scale down by 1/2 from the original; we didn’t really need 16 pretzels. I used 2 C white flour and 1/2 C wheat, and baked at 200C. We sprinkled ours with poppy seeds and sesame seeds before baking.
gwen
pretzels

Pizza crust

  • 1 C white flour
  • 1 C wheat flour
  • 1 packet yeast
  • 1 t sugar
  • 1/2 t salt
  • olive oil (optional)

Mix flours and salt; feel free to adjust proportions, but no more than half wheat. Mix yeast with sugar in ~2/3 C warm water and let side ~10 minutes to prime. Combine flour and yeast, adding more water or olive oil as needed to make everything wet enough to form a ball. Turn onto floured surface and knead 15-60 seconds. Let rise ~20-30 min. (more or less depending on humidity and heat). Roll out on floured surface and transfer to baking sheet.

Credits: My adaptation of mom’s recipe obtained after we moved to Amsterdam.


14-04-2013: We put tomato sauce, mozzarella, black and green olives, white or red onions, mushrooms, pepperoni, and (on Joel’s half) pickled hot peppers on our pizzas. In our oven in Heidelberg, which runs hot, the pizza bakes 9-10 minutes at 230C.

Cinnamon Chocolate Chilli Bread

  • 10 oz white flour
  • 2 oz cocoa
  • Lots of cinnamon
  • Not so much chilli powder
  • 1/2 t salt
  • 1 t sugar
  • 1 package yeast
  • ~1.5 T butter
  • 300ml warmed milk

Mix together flour, cocoa, cinnamon, chilli powder, salt, sugar, and yeast. Add the butter and mix it in with your fingers until it disappears. Make a well in the middle of the flour and pour the milk in, stirring until a dough forms. Knead on floured surface for 5 minutes, and then place in oiled bowl. Let rise 1-2 hours or until doubled. Turn out onto floured surface and punch down with fist; let sit for 10 minutes. Oil a loaf pan, and use your hands to spread the dough into a rectangle as wide as the loaf pan is long. Fold into thirds, and place in pan fold-side down. Let rise again 40-80 minutes until it reaches the top of the pan. Bake in 220C oven for 20 minutes (more if your oven doesn’t run hot like mine).

Credits: Originally posted on LJ.

Molasses Wheat Bread

  • 1 1/2 c. warm water
  • 1 packet yeast
  • 1/4 c + 1 T molasses
  • 2 1/2 c white flour (I used weizenmehl type 405)
  • ~30 g butter, melted
  • 1 c + 1 c wheat flour

In a large bowl, combine warm water, yeast, 1/4 c molasses, and white flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.

Add butter, salt, 1 T molasses, and 1 c wheat flour, and stir in well. Turn onto floured surface and knead in around 1 c more wheat flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.

Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.

Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.

Credits: Originally posted on LJ.