BROTHER JUNIPER'S CAJUN PEPPER BREAD
Delicious bread from Brother Juniper's Bread Book. Excellent when paired with savory foods or just by itself (with butter, of course). I often use half the amount of Tabasco for those with a little milder mouths, because the full amount is SPICY! As noted, I use the Trader Joe's frozen pepper medley, but you can also use fresh, cans/jars or even pimientos. They all taste fantastic in the finished product.
Provided by sillyrhino
Categories Yeast Breads
Time 3h40m
Yield 2 1-1/2 lb loaves, 16-32 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix all of the dry ingredients along with the proofed yeast and the peppers. Add the liquid ingredients. Do not add all the water - reserve 1/2 cup for adjustments during kneading. I usually do this in my stand mixer until it forms a ball.
- When the mixture has formed into a ball, turn it out onto a floured surface/bread board and knead it for 10-12 minutes. Add water or flour as needed, until a smooth, elastic dough is formed. The dough should be tacky but not sticky.
- Clean the bowl and return the dough to it, covering it with a damp towel or plastic wrap. Allow the dough to rise for approximately 1-1/2 hours, to approximately double the size. I let mine rise in the oven with only the pilot light on (don't turn the oven on). For sandwich loaves, form them now in greased bread pans. For free-standing loaves, punch the dough down and let it rise again.
- To form free-standing loaves, turn the dough out onto a lightly floured surface. Cut the dough into 2, 3 or 4 pieces. [[Halving the dough makes for a fairly large loaf, so I often do 3 or 4.]] Flatten and shape the dough into a rectangle (as best you can) then fold the top and the bottom thirds in toward the center. Crimp the seam with your fingers so it will not open up. If the dough is too tough to work with, cover it and allow it rest for 3-5 minutes.
- Preheat oven to 350 degrees. Sprinkle a pan with polenta to prevent sticking, but do not oil the pan or it will get too brown. Place the loaf, seam-side down, on the pan. Let rise, covered, for 30 minutes, then bake for approximately 30-45 minutes or until the bottom of the loaf makes a thwack/hollow sound. Allow to cool for 10 minutes before cutting into loaf, if you can -- .
BROTHER JUNIPER'S STRUAN
This is one version of Brother Juniper's Struan that I've found on the internet. I believe it is from a Peter Reinhart (founder of Brother Juniper's) book. It results in a wonderfully dense, chewy, sweet multi-grain loaf. We had it the first night with soup, the next day it made the best toast I've ever had. I couldn't believe there are no eggs or oil!
Provided by Akikobay
Categories Yeast Breads
Time 4h15m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- In a mixer bowl, combine dry ingredients including salt and yeast.
- Mix with paddle until well blended.
- Add brown rice, honey, buttermilk, and about half of the warm water.
- Add as much of the additional water as necessary to get the dough to hold together.
- Mix and switch to dough hook.
- Knead for 12-15 minutes by hand or 8-10 minutes by machine.
- Dough will be tacky and very elastic.
- Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
- Punch down and shape into three equal rounds.
- Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
- Shape into three cigar shaped loaves and place into greased 8X4.
- 5 loaf pans.
- Allow to rise until double, 60 to 90 minutes.
- Preheat oven to 350 degrees.
- When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
- Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
- (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.
Nutrition Facts : Calories 1726.8, Fat 12.6, SaturatedFat 2, Cholesterol 2.5, Sodium 3216.5, Carbohydrate 354.7, Fiber 26, Sugar 63.3, Protein 55.2
BROTHER JUNIPER'S ROASTED THREE-SEED BREAD
Provided by Molly O'Neill
Time 3h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Roast all the seeds in a frying pan until they start crackling. Place in a bowl and when cool add the flour, bran, yeast and salt.
- Add all the liquid ingredients, reserving i cup of water. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary. The dough should be elastic but not sticky. Return to a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or more, depending on the temperature.
- Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans. Allow to rise until dough has doubled in size, 45 minutes or more. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 11 grams, TransFat 0 grams
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
More about "brother junipers cajun pepper bread recipes"
BROTHER JUNIPER'S BREAD BOOK - AMAZON.COM
From amazon.com
Reviews 87Format PaperbackAuthor Br. Peter Reinhart
SOURDOUGH STARTER BREAD RECIPES – BREADTOPIA
From breadtopia.com
STROMBOLI FROM BROTHER JUNIPER’S BREAD BOOK BY PETER …
From app.ckbk.com
Servings 20Category Main Course
BROTHER JUNIPER'S BREAD BOOK: SLOW-RISE AS METHOD AND …
From ebay.com
5/5 (4)
BROTHER JUNIPER'S BREAD BOOK: SLOW RISE AS METHOD AND METAPHOR …
From eatyourbooks.com
BROTHER JUNIPER'S BREAD BOOK: SLOW RISE... BOOK BY PETER REINHART
From thriftbooks.com
BROTHER JUNIPERS STRUAN BREAD - BIGOVEN.COM
From bigoven.com
PETER REINHART'S WILD RICE AND ONION BREAD | THE FRESH LOAF
From thefreshloaf.com
STROMBOLINI | THE FRESH LOAF
From thefreshloaf.com
BREAD MACHINE CAJUN BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROTHER JUNIPER'S CORNBREAD WITH LEE BROTHERS' PIMENTO CHEESE
From savourontario.milk.org
BROTHER JUNIPERS CAJUN PEPPER BREAD RECIPES
From tfrecipes.com
CAJUN THREE-PEPPER BREAD FROM BROTHER JUNIPER’S BREAD BOOK BY …
From app.ckbk.com
CAJUN THREE-PEPPER BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BROTHER JUNIPER'S STRUAN BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
WORLD BEST FLAKES : BROTHER JUNIPER'S CAJUN PEPPER BREAD
From worldbestflakerecipes.blogspot.com
BROTHER JUNIPERS CAJUN PEPPER BREAD FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
BROTHER JUNIPER'S SLOW-RISE FRENCH BREAD+ RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love