Thursday, January 05, 2006


Winter Herb Bread Posted by Picasa

Here is a basic white bread recipe that turns out great every time I have baked it. The book from which this recipe comes, gives several variations of this bread. One of my favorite variations is the Winter Herb Bread.


6 to 61/2 cups all-purpose flour
2 T granulated sugar
1 scant T active dry yeast
2 tsp salt
2 cups warm milk
3 T canola, olive, or vegetable oil
1 Egg mixed with 1 T milk for glaze

Step 1: Mixing the Dough
Assemble the ingredients around your work surface.
To make by mixer: If using a kitchenaid heavy duty mixer fitted the paddle attatchment, combine 2 cups of flour, the sugar, the yeast, and salt in the workbowl. Combine the milk, boiling water, and oil in a small bowl or a 4 cup liquid measuring cup. The mixture will read between 110 degrees and 125 degrees on a thermometer. It should feel hot to the touch. On low speed, pour the liquid ingredients into the dry ingredients. Increase the speed to medium-low and beat for 2 minutes. Add 1/2 cup of flour and beat vigorously 2 minutes or more. Switch to low speed, and add the remaining 3 1/2 to 4 cups of flour, 1/2 cup at a time, until a soft dough that clears the side of the bowl is formed, 2 minutes more. Switch to the dough hook when the dough thickens, and knead for 2 minutes on medium speed, or until the dough works its way up the hook. The dough will make a soft ball, pull away from the sides of the bowl, and roll around.
Step 2: Using a plastic dough card, turn the dough out onto a lightly floured work surface. Knead until firm yet smooth and satiny, under 1 minute.
Step 3: Place dough ball in a greased deep container, turn once to grease the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.
Step 4: Shaping the dough and the final rise
Lightly grease the bottom and the sides of two 9x5 inch loaf pans. Turn the dough out onto a clean work surface; it will naturally deflate. Without working the dough further, divide the dough into 4 equal portions. With the palm of your hands, roll into 4 fat oblong sausages, each about 10 inches long. Place 2 of the pieces side by side. Holding both pieces of dough together at one end, wrap one around the other 2 or 3 times to create a fat twist effect. Place in the pans and tuck under the ends. Repeat to form the second loaf. Cover loosely with plastic wrap and let rise at room temperature until the dough is almost double in bulk. About 1 inch over the rims of the pans, about 1 hour.
Step 5: Baking, Cooling, and Storage

About 20 minutes before baking, place the oven rack in the middle of the oven and preheat the oven to 375 degrees.
Using a pastry brush, brush the tops of the loaves with the egg glaze. Do not let the egg glaze drip down the sides of the pan, or the bread will stick. Bake for 40 to 45 minutes, or until the loaves are deep golden brown, the sides have slightly shrunk away from the pan, and the bread sounds hollow when tapped on the top or bottom with your finger. Immediately remove the loaves from the pans. Let the loaves cool on a wire rack. Milk bread stays moist for about 3 days. Store the bread, wrapped in a plastic food storage bag at room temperature or in the freezer up to 2 months.

WINTER HERB BREAD using the above Milk Bread recipe

"The herbs in this generously flecked bread make a dramatic flavor statement. Here is a sandwich bread at it's best."
Bakeware: two 9x5 inch loaf pans
3 T minced fresh parsley
1 T crumbled dried basil leaves
1 1/2 tsp dried dillweed
1 1/2 tsp dried crumbled savory
1 1/2 tsp dried oregano or marjoram
1 tsp thyme
1 recipe milk bread dough
Add the herbs to the dough during the mixing. Proceed to rise, shape, glaze and bake as directed in the recipe.

This bread is a newly tried recipe. It has a great maple taste and is somewhat sweet. Don't leave the coffee out, it really adds to the flavor.


3 – 3 1/4 cups flour
1 pkg dry yeast
3/4 cup prepared coffee
1/2 cup quick cooking rolled oats
1/2 (scant) cup maple syrup
2 tbls butter
1 tsp salt
1 egg
Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour.
Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack.
Makes 1 loaf (14 slices)

This is a very nutritious bread. It was surprisingly a soft bread full of flavor. I love that it makes 4 loaves at once, allowing me to freeze a couple loaves for later. I used the 10 grain cereal from Bob's Red Mill.

Yield: 4 loaves
1/2 c. warm water
1 tsp honey
2 T. yeast
Dissolve yeast and honey in warm water and let stand 10 minutes.
3 1/2 c. warm water
1/4 c. honey
1/2 c vegetable oil or shortening
2 T. lemon juice
4 tsp salt
2 c. 10 grain cereal
7-8 c. flour (I use 1/2 whole wheat, 1/2 white)
Measure warm water into a large mixing bowl; add honey, oil, lemon juice, and salt. Add yeast misture and mix well. Stir in 9 grain cereal and sufficient flour to make a soft, workable dough. Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic. Form dough into a ball and place in oiled bowl, turning once to grease the top. Cover and let rise 50 mins or until doubled. Punch down and shape into 4 round balls. Cover and let rest 20 mins. Form into loaves and place in greased 8 1/2" by 4 1/2" loaf pans. Brush tops with oil. Cover and let rise 50-60 mins. Bake in 375F oven 35-40 mins or until bread tests done. Remove from pans and let cool on wire rack.

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