Red River Bread Recipes

RED RIVER BREAD

Steps:

• Preheated oven @ 375°F.
• Greased cake pan.
• * A bread machine can well be put to use blending the dough using only the first cycle.
• By Hand:.
• Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
• Blend together the oil, water and molasses.
• Quickly mix the wet and dry ingredients.
• Allow the dough to rest for 10 minutes.
• Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
• Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
• Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
• Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
• NOTE: The cooking time listed includes the rising time.

EASY WHOLE GRAIN SANDWICH BREAD

Steps:

• Add the water to a liquid measuring cup and add the yeast and honey. Stir to combine and set aside for a few minutes.
• To the bowl of your stand mixer fitted with the dough hook, or to a large mixing bowl (if you plan to make the bread by hand), add the milk, oil, egg and salt and whisk together until combined.
• Add the yeast mixture to the milk mixture and add the flours and multigrain mix on top (you can soak the multigrain mix for a few minutes in hot water first, if you want, but be sure to drain it well before adding. This step is not necessary).
• Stir everything together well until a dough forms. Turn the dough out onto a floured work surface if making by hand, or knead the dough in your stand mixer with the dough hook attachment until the dough is smooth and elastic.
• If making by hand, flour your hands and begin the kneading process. When kneading bread dough, always start by putting your hand under the edge of the dough farthest away from you and pulling it up and toward you. Then, push it down and away from you, and into the rest of the dough. Keep repeating this motion while turning the dough 90 degrees clockwise every few kneads. It's also important to scoop up the doughy and floury bits on the counter and knead them into the dough as well. The goal is to end up with a smooth and elastic ball of dough.
• Add as little extra flour as possible when kneading, but continue kneading for about 5-10 minutes until the dough is very smooth and elastic. Under-kneading is a very common problem when making bread by hand and it results in loaves that are rock hard on the outside, too dense on the inside, and don't get enough height in the oven. It's almost impossible to over-knead bread when you're kneading by hand because it's such hard work. So if you think you've kneaded long enough, keep kneading for at least another few minutes.
• Return the dough to its bowl, cover it with plastic wrap and let it rest in a warm, draft-free place until it doubles in size (about 1 hour and 20 minutes should do).
• Once the dough has risen, grease 2 loaf pans with butter and set them aside.
• Flour your hands again and punch the dough down until it deflates completely. Divide the dough evenly into 2 pieces and let them rest on the counter for about 5-10 minutes before shaping into loaves. This will make the shaping process easier as it allows the gluten to relax and makes the dough softer and easier to work with.
• After letting it rest, shape the dough into a rectangle (with the short end about the same length as the long side of your loaf pan).
• Fold one short end into the middle and press with your fingers to seal.
• Fold the other short end into middle and press with your fingers to seal.
• Pinch the sides and pull them in slightly.
• Flip the whole thing over and tuck the ends under again. Place the loaf into the greased loaf pan.
• Preheat your oven to 400 degrees Fahrenheit. Place the shaped loaves in their pans under a clean tea towel (I have a few I reserve just for this purpose) and let them rise for 25 minutes.
• Check them after 15 minutes, to make sure they haven't over-risen. If they're ok, wait at least another 10 minutes before checking again. They should be larger but not so large that they're overflowing the pans.
• This second rise is very important. If the loaves under-proof they'll be dense and chewy. If they over-proof, they'll have large holes (especially right under the crust) and they'll fall apart easily.
• Bake the loaves at 400 degrees for about 20-25 minutes. Because every oven is different, watch the loaves after 18 minutes to ensure they're not becoming too brown on top.
• Let the loaves cool in their pans for about 5 minutes before turning them out onto a cooling rack to cool completely.
• As always, the loaves will continue to bake on the inside even after you've removed them from the heat of the oven, so it's important to resist the urge to cut into them until they have cooled almost completely.

RED RIVER BREADMAKER BREAD

Steps:

• add in order to breadmaker.
• select whole grain bread.

MO'S WHITE OR RED RIVER WHEAT BREAD

Steps:

• 1. Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
• 2. In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
• 3. Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
• 4. Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
• 5. Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
• 6. Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
• 7. Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.

BREAD MACHINE RED RIVER CEREAL BREAD RECIPE - (3.8/5)

Steps:

• Place in bread machine in order listed. Bake on whole wheat mode.

RED RIVER PUMPERNICKEL BREAD

Steps:

• In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
• Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
• Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
• Beat hard for 2 minutes.
• Cover very well and let stand 2 hours or overnight. No need to refrigerate.
• Grease, paper line and butter a 9 x 5 x 3" loag pan.
• Turn in batter and smooth top.
• Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
• During last hour slide a foil oven protector below to be sure it doesn't overbrown.