ALE BREAD
For a tender white loaf that's a bit moister and denser than other breads, try this simple recipe shared by Jeannine Norder of Eaton Rapids, Michigan. It's equally good whether you use beer of ginger ale.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
STEAKHOUSE BLACK BREAD
This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!
Provided by MAGGIE MCGUIRE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
- Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN ALE BREAD
This is a cross between a Beer Bread and Boston Brown Bread. I started with a Beer Bread recipe, substituted a Brown Ale, a mixture of different flours and a touch of molasses. The end result is a dense and subtly sweet bread with a Soda Bread-like texture. As an added bonus, it is also relatively healthy.
Provided by Pangaea
Categories Quick Breads
Time 1h
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine dry ingredients.
- 2. Add beer slowly, while mixing, until it forms a dough.
- 3. Add molasses to dough.
- 4. Pour dough into a bread pan.
- 5. Pour butter over top of dough.
- 6. Bake at 375 degrees for 50 minutes.
- 7. Let cool for 15 minutes before eating.
- Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.
Nutrition Facts : Calories 102.9, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 225.3, Carbohydrate 20, Fiber 2.1, Sugar 3.1, Protein 2.5
BROWN BREAD
This is my mother-in-laws famous brown bread recipe. We find these rolls at every family gathering! I reach for this recipe over and over again when we are craving bread for it has so few ingredients and so easy to make. My kids make a meal out of it in the mornings especially when they get to slather their own homemade strawberry jam over the top! Makes 3 loaves or 48 rolls
Provided by smoke alarm jr
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yeast, sugar, and 1/4 cup of warm water.
- Let sit for 5 minutes.
- (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
- Stir until salt dissolves.
- Add the yeast mixture and stir well.
- Sift in 6 cups of flour and stir until mixed well.
- Keep adding flour until mixture becomes too hard to stir.
- Flop the dough onto a well floured surface and knead 6-8 minutes.
- Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
- Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
- 48 rolls and place in greased pans.
- Preheat oven to 350.
- Let formed dough rise.
- Cook in preheated oven at 350 for 40-45 minutes.
- Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
- Brush butter over the tops and ENJOY!
HOMEMADE BROWN BREAD
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
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