Here are three yeast bread recipes that were in our newspaper two weeks ago.
Kathleen
* Exported from MasterCook *
Barley Wheat Bread
Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup water -- at room temperature
1 1/2 tablespoons honey
1 teaspoon salt
1/2 cup barley flour
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons gluten
1 1/2 teaspoons rapid-rising or active dry yeast
1 egg -- beaten
(only if bread is baked in oven)
Sunflower seeds or sesame seeds, or -- optional
poppy seeds
Makes 1 lb. loaf.
Note: Barley flour and gluten are available at food co-ops. This pretty
loaf is glazed and topped with seeds. The texture is smooth and moist,
with a mild whole-grain flavor.
To mix the dough in the bread machine: Pour the water into the pan. In the
order listed, add the honey, salt, barley flour, whole wheat flour and
gluten. Make an indentation in the dry ingredients and add the yeast.
If only mixing the dough: Select Dough and press Start. (Then read on to
"For either method.")
If mixing AND baking dough in bread machine: Select Basic Cycle on bread
machine, set the crust on Medium setting, and press Start.
For either method: During the mixing cycle, if the dough is wet and sticky,
add more flour, 1 tablespoon at a time, until the dough is smooth yet soft
to the touch. If the dough is not soft to the touch but is very firm, add
1 teaspoon of water at a time, until the dough is smooth yet soft to the
touch.
To shape and bake in the oven: Lightly grease a baking sheet. Turn the
dough out onto a lightly floured board or lightly oiled surface. Punch the
dough down, and shape it into a round loaf. Place the loaf, with the
smooth side up, into the pan. Cover and let rise in a warm place until
almost doubled, 45 minutes. Brush with the beaten egg, and sprinkle with
sunflower seeds.
Preheat the oven to 375 degrees. Bake 30 to 35 minutes, until the loaf is
golden and a wooden skewer inserted into the loaf comes out clean and dry.
Remove from the pan and cool on a wire rack.
Nutrition information per serving:
Calories 140, Carbohydrates 28 g, Protein 5 g, Fat 1 g, including sat. fat
0 g, Cholesterol 13 mg, Sodium 200 mg, Calcium 8 mg, Dietary fiber 1.5 g,
Diabetic exchanges per serving: 2 bread/ starch exch.
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* Exported from MasterCook *
Italian Rosemary And Raisin Buns
Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99
Serving Size : 1 Preparation Time :0:00
Categories : Breads Buns And Rolls
Amount Measure Ingredient -- Preparation Method
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2 large eggs
plus 2 egg yolks,
plus water to equal 1 cup
3 tablespoons olive oil
3 tablespoons sugar
1 teaspoon salt
2 teaspoons chopped fresh rosemary
1/2 cup whole wheat flour
2 1/4 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast
2/3 cup golden raisins
Olive oil
Rosemary leaves
Makes 8 buns.
These are called pan de ramerino and are served on Maundy Thursday before
Easter. Typical of Easter breads, these are rich with eggs. But they are
also atypical in that they are rich with olive oil rather than butter. The
oil gives the buns a beautiful texture to the crust. For this recipe, the
buns must be shaped by hand and baked in the oven.
To mix the dough in the bread machine: Place egg and egg yolk into the
measuring cup and add water to equal 1 cup. Pour mixture into the bread
machine pan. In the order listed, add the olive oil, sugar, salt, 2
teaspoons fresh rosemary, whole wheat flour and bread flour. Make an
indentation in the dry ingredients and add the yeast.
Select Dough setting on bread machine, and press Start. If the dough is
wet and sticky, add more flour, 1 tablespoon at a time, until the dough is
smooth yet soft to the touch. If the dough is not soft to the touch but is
very firm, add 1 teaspoon of water at a time, until the dough is smooth yet
soft to the touch.
Add the raisins when the machine signals it's time to add ingredients or
when the cycle ends. The machine will stop when the dough is ready to
shape and bake.
To shape and bake in the oven: Lightly grease a baking sheet or cover it
with parchment paper. Turn the dough out onto a lightly floured board or
lightly oiled surface. Punch the dough down, and divide it into 8 pieces.
Shape each part into a ball, and place into the pan. Let rise in a warm
place until almost doubled, 45 to 60 minutes.
Preheat the oven to 375 degrees. Flatten each ball with your hand, and
brush the tops with olive oil. Sprinkle with rosemary. Using a sharp
knife or razor, slash each bun deeply in a tick-tack-toe design. Bake 15
to 20 minutes, until the buns are golden. Remove from the pan and cool on
a wire rack.
Nutrition information per serving:
Calories 258, Carbohydrates 50 g, Protein 7.5 g, Fat 8 g, including sat.
fat 1.5 g, Cholesterol 53 mg, Sodium 310 mg, Calcium 23 mg, Dietary fiber
2.5 g Diabetic exchanges per serving: 3 1/4 bread/ starch exch., and 1 1/2
fat exch.
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* Exported from MasterCook *
Light Wheat Brioche
Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3 large eggs plus water to equal 1 c. -- room temperature
1 1/2 teaspoons salt
4 teaspoons sugar
3/4 cup whole wheat flour
2 1/2 cups bread flour
1 teaspoon rapid-rising or active dry yeast
1/2 cup butter -- softened
Makes 1 lb. loaf.
The classic shape of this bread is a top hat with a fluted base. It's a
showy one to include in a basket of breads. The brioche is definitely
worth shaping by hand.
To mix the dough in the bread machine: Warm the eggs under hot tap water
and crack into a measuring cup. Add the water (at room temperature) to the
eggs; pour the mixture into the bread machine pan. Add the salt, sugar,
whole wheat and bread flours. Make a small indentation in the dry
ingredients, and add the yeast.
If only mixing the dough: Select the Dough cycle and press Start. (Then
read on to "For either method.")
If mixing AND baking dough in bread machine: Select the Basic cycle and
press Start.
For either method: Add the butter about 20 minutes into the cycle. If the
dough is wet and sticky, add more flour, 1 tablespoon at a time, until the
dough is smooth yet soft to the touch. If the dough is not soft to the
touch but is very firm, add 1 teaspoon of water at a time, until the dough
is smooth yet soft to the touch.
To shape and bake in the oven: Lightly grease a fluted brioche pan, a
9-inch round cake pan or a 5-by 9-inch loaf pan. Turn the dough out onto a
lightly floured board or lightly oiled surface.
For the traditional brioche shape, punch the dough down and pinch off 1/4
of the dough. Shape the remaining dough into a round loaf. Place the
loaf, smooth side up, in the brioche or cake pan. Make an indentation in
the center of the loaf. Form the pinched-off portion into a teardrop
shape, and place, pointed side down, into the hole in the loaf. Or press
all of the dough into the loaf pan. Cover and let rise in a warm place
until doubled, 1 to 1 1/2 hours.
Preheat the oven to 350 degrees. Brush or spray the loaf with water. Bake
45 to 50 minutes, until a wood skewer inserted through the loaf comes out
clean. Remove from the pan and cool on a wire rack.
Nutrition information per serving:
Calories 220, Carbohydrates 29 g, Protein 6 g, Fat 9 g, including sat. fat
5 g, Cholesterol 74 mg, Sodium 360 mg, Calcium 16 mg, Dietary fiber 2 g,
Diabetic exchanges per serving: 2 bread/ starch exch., and 2 fat exch.
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schuller@ix.netcom.com