Before you begin, mix the buttermilk, butter, egg, salt and orange rind together and let the mixture warm to room temperature. In a large bowl, dissolve 1 tsp of the sugar in the warm water. Sprinkle yeast over and let stand for 10 min or until frothy.
Whisk in the buttermilk mixture, then 2 c of the flour. With a wooden spoon, stir in enough of the remaining flour, 1/2 c at a time, to make a soft, slightly sticky dough.
Turn out onto a lightly floured surface and knead for 8-10 min or until smooth and elastic, adding enough of the remaining flour as necessary. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 to 1 1/2 hours.
Grease 2 - 8" round cake pans and set aside.
Punch down the dough and turn out onto a lightly floured surface. Knead in cherries. Divide in half. Flatten each half into a 1/2" thick 8" circle. Place in prepared pans. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
Press finger into top top of dough to create deep dimples. Brush with beaten egg and sprinkle with coarse sugar. Bake at 350ºF for about 20 min or until golden. Remove from pans; let cool on rack.
First time I made this, I used sour milk and raisins with lemon peel - it was very good.
Sift flour and measure. Sift in ginger, cinnamon and nutmeg. Combine yeast, water and 1 tsp sugar; let soften for 10 min. Pour hot milk into a 4-quart bowl. Stir in salt, yeast mixture and remaining sugar. Cool to lukewarm (105 - 115ºF). Beat in 2 c of the flour until batter is smooth, then pumpkin, orange juice, rind and cooled shortening. Add about 6 more c of flour, cover with bowl and let rest for 10 min.
Knead until smooth and elastic, about 10 min. Return to greased bowl and turn once to bring greased side up. Cover and let rise until double, about 1 hour. Punch down, turn over onto board and cut into 3 equal portions. Round up portions, cover with bowls and let rest 10 min.Shape into loaves. Place in greased 9x5x3" pans. Cover and let rise until double and tops are well rounded, about 1 hour.
Bake at 400ºF for 35-40 min or until well browned. Makes 3 loaves.
Recipe is nice, but some of the instructions were missing; I have changed the order a bit.
Dissolve yeast in 1/2 c warm water. In large bowl stir shortening with 1 c hot water until melted. Stir in molasses, caraway and salt. When mixture has cooled to 105-115ºF, stir in yeast mixture. Beat in rye flour. Gradually mix in enough AP flour to make a stiff dough. Turn out and knead for about 10 min or until smooth and elastic. Place in greased bowl.Cover and let rise in warm place for 1 to 1 1/2 hr or until doubled in bulk.
Punch down and divide dough in half. Roll into a 7" round. Bring edges or each to centre and pinch together firmly. Turn dough, smooth side up and pat into a 5" round loaf. Place on a lightly greased sheet sprinkled with cornmeal. Cover and let rise in a warm place for 1 to 1 1/4 hr or until doubled in bulk.
Lightly brush with egg white mixture. Bake at 375ºF for 30-40 min, until the loaves sound hollow on the bottom. Cover tops with foil for the last 10 if they are browning too quickly. Makes 2 loaves.
In large mixer bowl, combine 1 1/2 c flour, yeast, lemon peel and cardamom. Heat milk, the 1/3 c sugar, butter and 1/2 tsp salt until 115-120ºF and butter starts to melt, stirring constantly. Add to flour mixture. Add cheese, 1 egg and 1 egg yolk. Beat at low speed for 30 seconds, then at high speed for 3 min. Stir in remaining flour by hand. Turn out and knead in any extra flour to make a moderately stiff dough, smooth and elastic (6-8 min).
Place in greased bowl and let rise until doubled in bulk ( 1-1 1/4 hr). Punch down and divide into 2 portions with about 1/3 of the dough in one lot and 2/3 in the other. Cover and let rest 10 min. Divide larger portion into 3 pieces. Roll each into a 20" rope. Braid together loosely, starting in centre and working out to ends. Place on greased sheet to form circle and seal ends together. Repeat with smaller portion of dough and 18" ropes. Place second braid on top of the first and seal ends together.
Cover and let rise until doubled in bulk (50-60 min). Brush with lightly beaten egg white. Sprinkle with 1 tbsp sugar and then almonds. Bake at 350ºF for 35-40 min, or until done. Cover loaf with foil after 15-20 min to prevent overbrowning.
Sprinkle yeast over water in large bowl; stir to dissolve (very warm is comfortably warm when dropped on wrist). Stir in milk, oil, 1/2 c sugar and salt. Add eggs, oats and 3 c of the flour; beat until smooth. Add enough of the remaining flour to make a soft dough. Knead on floured surface until smooth and elastic. Press dough into a large greased bowl; turn to grease. Cover and let rise 1 hour until double.
Punch dough down; cover and let rest 10 min. Divide into 3 parts. Roll each part into a 24x8" rectangle. Brush dough with melted butter. Combine 1 c sugar with the cinnamon in small bowl; sprinkle the mixture over rectangles. Roll up from the short side, jelly roll fashion. Place loaves in 3 greased 8 1/2x 4 1/2" pans, seam side down. Let rise until almost double in volume, about 45 min.
Brush tops with melted butter. Bake at 375ºF for 40 min, or until golden brown. Remove from pans; cool completely on wire racks. Makes 3 loaves.
In a small bowl, proof yeast in the 2 tbsp water with a pinch of sugar.
Sift first lot of flour into a large bowl; make a well in the centre and add oil and salt. Add yeast and stir in the remaining 14 tbsp of water to make a stiff dough.
Turn out onto floured board and knead for 10 min or until smooth and satiny. Form into a ball and transfer it to a lightly oiled bowl. turn to coat with oil.
Let rise, covered for 2 hours, or until double in bulk. Punch down the dough; knead for a few min and divide into 10 pieces. Let pieces rest, covered, for 30 min.
In a bowl, combine the 1/4 c flour and cornmeal. Heat a baking sheet on lowest rack of oven preheated to 475ºF. Roll 1 ball of dough as thinly as possible into a round, sprinkling the surface and rolling pin with the cornmeal mixture. Transfer to baking sheet and bake, turning with tongs several times, for 3 min or until it is brown and crisp. Repeat for other 9 rounds.
Mix 3/4 c flour, salt, sugar and undissolved yeast. Heat milk, water and butter to 120-130ºF. Gradually add to dry ingredients and beat 2 min at medium speed. Add 1/4 c flour and beat at high speed for another 2 min. Stir in enough additional flour to make a soft dough. Knead 2-3 min. Divide into 12 balls and place in greased 8" round pan. Pour 1" of boiling water into a large pan of bottom rack of a cold oven. Set roll on rack above and cover. Let rise 30 min. Uncover rolls and remove pan of water from oven. Turn oven on to 375ºF and bake 20-25 min. Remove from pan to cool - serve warm.
last time I used 10 mL yeast
Scald milk and cool to 105ºF. Dissolve yeast in the warm water.
Cream butter and gradually add sugar, creaming until light and fluffy. Mix in the grated peels, salt, mace, nutmeg and crushed anise seed. Add the eggs one at a time, beating well after each addition. Stir in dissolved yeast and the milk. Gradually beat in flour, adding enough flour to make a soft dough. Turn out on lightly floured board, cover dough and let rest for 10 min. Knead until smooth and elastic, using as litttle additional flour as possible. Place dough in a large greased bowl, cover and set in a warm place to rise.
When nearly doubled in bulk, punch down and turn out on a lightly floured board. Divide dough in half and shape into 5x8" loaves. Place on a 12x18" greased baking sheet, allowing several inches between loaves. Greased the top of the dough lightly with a thin coating of melted shortening or vegetable oil. Tie each loaf with heavy brown paper strips cut 1 1/2" wide to make depressions for ribbon decoration. Let dough rise in a warm place until almost double in bulk. Bake at 350ºF for 45 min or until golden brown. When cool, remove paper strips and replace with bright 1 1/2" ribbon. Makes 2 loaves.
I made this using ground star anise - very pungent. Also really good toasted.
In a small skillet, place the olive oil, garlic and rosemary; stir over medium heat until garlic becomes fragrant (do not brown). Pour into a large mixing bowl. Add the water, yeast and 2 tsp salt. Add 4 c flour and stir with a fork until flour is moistened. Using your hands, knead the dough in the bowl, about 5 min, gradually adding the remaining 1/4 c of flour. The dough should be soft and tender but not sticky; if it is sticky, knead in more flour, one tbsp a time, until dough is smooth and elastic.
Cover bowl tightly with plastic wrap and allow the dough to rise until doubled in size, about 1 hour. (You can tell that the dough has risen enough if when you gently press the center with your fingertips, the imprint remains in the dough). Brush a 10x15” pan with olive oil. Lightly oil your fingertips and turn the dough into the pan. Using hands, push, stretch and pat the dough until it fills the pan evenly. Cover loosely with plastic wrap and allow to rise until dough is puffy and has doubled thickness, about 30-45 mm.
With your fingertips gently make small indentations in the dough 2” intervals. Liberally brush top of; dough with olive oil and sprinkle with 1 tsp coarse salt. Insert small sprigs of rosemary into the indentations (or sprinkle wfth dry rosemary). Bake 425ºF for 25-30 mm or until deeply golden on top. Remove from oven and place on cutting board to cool slightly before serving.
While dough i rising in pan, saute 1 large sliced onion (about 2 c) in 3 tbsp olive oil until wilted. Scatter across risen dough and sprinkle with’ 1 tbsp minced fresh herbs such rosemary or thyme (or 1 tsp dried), 1 tsp coarse salt and freshly ground pepper.
After dough has risen in pan, scatter with 1 c drained, seeded and chopped canned tomatoes. Sprinkle with tsp coarse salt, 2 tsp fresh (or 1 tsp dried) thyme & freshly ground pepper. Slice 8 pitted kalamata olives in half and arrange evenly on top.
Knead into dough an additional 1/4 c flour, 1/2 c shredded Swiss cheese and 4 oz bacon, diced, cooked & well drained. Proceed with recipe as directed.
3 c lukewarm water
1 1/2 tbsp granulated yeast
1 1/2 tbsp kosher or other coarse salt
6 1/2 c unsifted unbleached AP flour
At Step 3, form into a cylinder, then elongate (use extra flour as necessary) and instead of dusting top with flour before slashing, brush it with water then slash. Bake about 25 min.
At Step 1, substitute 1 c rye flour + 5 1/2 c AP flour. Add 1 1/2 tbsp caraway seeds. For the crust, paint with a cornstarch wash and sprinkle with more caraway seeds.
Blend 1/2 tsp cornstarch with a bit of water. Add 1/2 c cold water and whisk. Boil until mix appears glassy, about 30-60 seconds. Will keep refrigerated for 2 weeks.
Sauté 1 medium onion, halved and thinly sliced, in vegetable oil over medium heat for 10 minutes, or until brown. Prepare Deli-style rye; flatten ball into a half-inch thick oval and spread onions in a thin layer on the surface. Then roll up the dough from the short end like a jelly roll, forming a log. Allow to rest for 80 min (or 40 min if you are using fresh unrefrigerated dough). Proceed as above. Bake for 30-35 min.
Same as Deli-style rye ingredients with these additions: 1/2 c honey, 1/2 tsp ground anise seed, 1 tsp ground cardamom, 1 1/2 tsp orange zest. Proceed as normally, form into a ball, let rest. Mix together 1/4 tsp anise, 1/4 tsp cardamom and 1 1/2 tsp sugar. Paint with cornstarch wash, slash and sprinkle with the sugar mixture. Bake for 40 min.
Substitute 3/4 c wheat bran + 5 3/4 c AP flour. Proceed as for master recipe.
Substitute 1 c WW flour + 5 1/2 c AP flour. Proceed as for master recipe.
1 1/2 c lukewarm water, 1 1/2 c lukewarm milk, 1 1/2 tbsp yeast, 1 tbsp + 1 tsp salt, 1/2 c honey, 5 tbsp neutral-flavoured oil. Proceed as for master recipe. You can bake this in loaf pans, but they must be non-stick AND greased with oil. Wet your hands and scoop out a cantaloupe-sized handful of dough. Do the shaping and drop into the prepared pan (slightly more than half full). Rest for 1 hr 40 min. Flour the top and slash. Preheat the oven to 350F without the stone, but still use the broiler pan for water. Bake for 50-60 min. You can also make this as free-form loaves on a stone (it doesn't say what temp - try 425?)
Substitute 1 1/2 c stone-ground or standard cornmeal + 5 c AP flour. Proceed as for master recipe, sprinkling the dough before baking and slashing with cornmeal instead of flour. Bake for 30 min.
When you pull out your dough to bake, flatten the ball to 1/2" thick. Sprinkle with 1/2 c dried cranberries, 4 tbsp sugar and the zest of 1/2 orange. Roll up dough for the short end like a jelly roll. Shape into a ball again. If you're using a cast iron frying pan, flatten it to about the size of the pan, then grease the pan with butter, lard, bacon grease or oil. Place dough in pan and rest for 1 hr 20 min (or 40 min if it's unrefrigerated dough). Preheat oven to 425F, adding broiler tray. A few minutes before baking, heat the cast iron pan for 1-2 minutes on the stove, then place the pan in the oven. Add the water to the broiler tray. Bake about 30 min.
1 c packed cooked chopped spinach, 1 tbsp salt, 2/3 c crumbled feta, 1 1/2 tbsp sugar. Squeeze spinach through a colander to get rid of excess liquid. Mix spinach, feta, sugar, smaller amount of salt and the other master recipe ingredients together. On baking day, allow shaped dough to rest for 1 hour.
This makes about 20 bagels: 3 c lukewarm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt, 1 1/2 tbsp sugar, 6 1/4 c BREAD flour. Twenty minutes before baking, preheat oven to 400F with baking stone and broiler tray. Cut off a small piece of dough (size of a peach). Dust with flour and quickly shape into a ball, stretching the surface of the dough around to the bottom as usual. Cover balls loosely with plastic wrap and rest at room temp for 20 minutes. Boiling pot: bring 8 quarts of water to a boil. Reduce to a simmer and add 1/4 c sugar and 1 tsp baking soda. Punch your thumb through the ball of dough to form a hole and ease it open until the hole's diameter is about 3X the width of the bagel wall. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touch or they will be misshapen. Simmer 2 minutes, flip over with a slotted spoon, then simmer for another minute. Remove from water and place on a clean kitchen towel lightly dusted with flour. Place them on a peel covered with WW flour. Sprinkle with poppy or sesame seeds. Slide onto stone. Pour water into broiler tray. Bake for 20 min.
1 lb of Bagel dough (makes about 5). Dust refrigerated dough with flour and cut off a peach-sized piece of dough. Dust with more flour and quickly shape into ball. Elongate ball, dusting with additional flour as needed. Roll back and forth to form a long rope 1/2" in diameter and 12" long. Twist into pretzel shape (tie in a knot, loop ends around and join them back to the loop). Cover loosely with plastic wrap and rest for about 20 minutes. Preheat oven to 450F twenty minutes before baking, with stone and broiler tray. Prepare a boiling pot like bagels above, using 8 quarts water, 1 tsp baking soda and 1 tbsp cream of tartar. Drop pretzels into simmering water and simmer 2 min on one side, flip and cook on other side for 1 minute. Put them on a kitchen towel lightly dusted with flour, then place on peel covereded with WW flour. Brush with an egg wash made with one egg mixed with 1 tbsp water, then sprinkle with coarse salt. Bake with steam for about 15 min, or 20-25 min if you want crisp pretzels.
This makes about 12 bagels. 1 1/2 c lukewarm water, 1 tbsp yeast, 2 tsp salt, 5 tbsp sugar, 2 tbsp honey, 1 egg, 3 tbsp canola oil, 3 tbsp malt powder, 4 1/4 c bread flour. Boiling pot: 4 quarts water, 3 tbsp honey, 2 tbsp malt powder. Simmer bagels as above, but 1 minute on one side and 30 seconds on the other. You can use either poppy or sesame seeds. Cover bagels on both sides with them.
2 3/4 c lukewarm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt, 1 tbsp sugar, 1/4 c olive oil, 6 1/2 c AP flour. Can be used for pizza: 20 minutes before baking, preheat oven to 550F! or 500F if that's your max temp. Omit broiler tray. Use a grapefruit-sized lump of dough and flatten out on a board sprinkled with flour. You may have to let it rest a bit. Then transfer to a cornmeal-covered peel. Cover with toppings. Slide onto the stone and cook for about 10 minutes. Check it, turn the pizza if necessary, and cook for another 5 minutes or so.
Use Olive Oil dough or the master recipe. Twenty minutes before baking, preheat oven to 425F with an empty broiler tray. You don't have to use the baking stone. Flatten a grapefruit-sized piece of dough to a 1/2 to 3/4" thick round. Place on a cookie sheet greased with olive oil (or use parchment paper or a silicone mat). Slice 1/4 onion into thin slices, and saute in 2 tbsp olive oil until softened but not browned. Strew over dough, leaving a 1" border at the edge. Allow most of the dough's surface to show through. Sprinkle with 1 1/2 tsp fresh rosemary, coarse salt and freshly ground pepper. Drizzle with about 1 tsp olive oil. Rest dough for 20 minutes. Bake for 25 min, using hot tap water in the broiler pan.
2 1/4 c water, 1/2 c orange juice, 1/4 c olive oil, 1 1/2 tbsp yeast, 1 1/2 tbsp salt, 1 tbsp whole anise seeds, 1/3 c sugar, zest of 1/2 orange, 6 1/2 c AP flour. Make a grapefruit-sized piece of dough into the usual ball, then flatten out, using a little extra flour, to 1/2" thickness. Cut round into several triangles or leave in one loaf. Paint with cornstarch wash and sprinkle with additional anise seeds. Slash if you've made one loaf. Preheat to 450F and proceed as normal.
Use the master recipe or light wholewheat. Preheat oven to 500F with baking stone - no need for broiler tray. With a grapefruit-sized piece of dough, you can make 4 small pitas. Roll out dough to an even 1/8" thickness (if it's too thick, it might not puff). You'll have to sprinkle the peel with flour and flip the dough to prevent it from sticking. No rest is needed. Bake 5-7 minutes, then wrap in a clean cloth and set on a cooling rack.
2 c lukewarm water, 1 c buttermilk, 1 1/2 tbsp yeast, 1 1/2 tbsp salt, 1 1/2 tbsp sugar, 6 1/2 c AP flour, butter or vegetable oil. This is baked at 350F without the stone or broiler tray and in a NON-STICK loaf pan just like the whole wheat sandwich loaf above. Bake for about 40 minutes.