WALNUT RAISIN WHOLE WHEAT BREAD
Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
- Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
- Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
- Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
- Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 350*F.
- Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
- Cool bread on a wire rack. Enjoy!
CINNAMON RAISIN WALNUT BREAD
Another great bread by Peter Reinhart, The Bread Baker's Apprentice. This is his "window pane" tip for testing if the dough is ready: Pinch off about two tablespoons of dough and try to stretch it into a thin membrane (windowpane). If you can do so without tearing, but the membrane is mostly opaque, you have barely developed gluten. If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed. A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.
Provided by gailanng
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl or in the bowl of an electric mixer.
- Add the egg, shortening, buttermilk and water. Stir together with a large spoon or mix on low speed with the paddle attachment until the ingredients come together and form a ball. If the dough seems too sticky or dry, adjust with flour or water by adding in a very small amount until incorporated.
- Sprinkle flour on a counter, transfer the dough to the counter and begin kneading or mixing on medium speed (if using electric mixer, at this time switch to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead or mix, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes or by machine for 6 to 8 minutes.
- Sprinkle in the raisins and walnuts during the final 2 minutes of kneading or mixing to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly. The dough should pass the windowpane test and register 77 to 81 degrees F (see testing note in description above for a fully developed dough).
- Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Allow to rise at room temperature for approximately 2 hours or until the dough doubles in size.
- Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil and cover loosely with plastic wrap.
- Proof at room temperature for 60 to 90 minutes or until the dough crests above the lips of the pans and is nearly doubled in size.
- Preheat the oven to 350 degrees with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.
- Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.
- Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
Nutrition Facts : Calories 2110.8, Fat 70.3, SaturatedFat 15.9, Cholesterol 126, Sodium 1678.8, Carbohydrate 338.8, Fiber 19.8, Sugar 128.2, Protein 48.2
GARLIC BREAD (PANE STROFINATO ALL'AGLIO)
Make and share this Garlic Bread (Pane Strofinato All'Aglio) recipe from Food.com.
Provided by Linky
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine olive oil and garlic and steep about 30 minutes.
- Preheat oven to 400 degreed F.
- Split loaf of bread lengthwise, then in half to form 4 sections.
- Set bread, cut side up, on baking sheet and spread with garlic infused oil. Rub cloves directly on bread and leave pieces on the bread.
- Sprinkle with dried oregano.
- Bake for 4 - 5 minutes until bread is golden and crispy. Remove large pieces of garlic.
- Season bread lightly with salt.
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