Sweet Potato Rolls
Whole Wheat Bread With Corn And Flax
* Exported from MasterCook *
Sweet Potato Rolls
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins/Rolls
Potatoes Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 C Cooked, Mashed Sweet Potatoes
1/4 C Butter
1 1/2 Tsp Salt
2 Tsp Grated Nutmeg
5 C Flour
1 Tbsp Instant Yeast
1/4 C Sugar
1 1/4 C Warm Water
1 Egg
Glaze:
1 Egg -- Beaten With/
Some Cream
In large mixing bowl, add butter to hot mashed potatoes to melt, add salt
and nutmeg. Let cool to about 115F. Mix in 2 cups flour, yeast, sugar,
water and egg. Mix thoroughly. Gradually add as much of the remaining flour
as required to make a soft dough. Knead until smooth and elastic. Let rise
in the bowl for until double. Deflate dough. Shape into small balls to make
cloverleaf rolls. Place three balls in each cup of well buttered muffin
tins. Or shape into rolls as you like. Brush with glaze and (if desired
sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy.
Bake in reheated oven at 400F for about 15 minutes. You may freeze the
unbaked rolls in the pans, then put in a cold oven to thaw while oven is
heating up.
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Nutr. Assoc. : 0 0 0 962 0 5626 0 0 0 0 0 0
* Exported from MasterCook *
Whole Wheat Bread With Corn And Flax
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Sourdoughs
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Sponge:
2 C Fully Frothing And Bubbly Sd Starter
2 C Cool Water
1 C All-Purpose Flour
2 C King Arthur White Whole Wheat Flour
For The Dough:
1/4 C Flax Seed Meal
1/3 C Whole Grain Corn Meal -- Note 1
3 Tbsp Oil
1/4 C Honey
4 C King Arthur White Whole Wheat Flour
2 1/2 Tsp Salt
Additional Flour -- As Needed
Using a rye-whole wheat starter will give this bread a more pronounced
tang. Or use a plain white starter for milder flavor.
Note 1: (I like Arrowhead Mills Hi-Lysine)
Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap
and let sit until very bubbly and doubled in volume.
Mix in the flax meal, corn meal, oil and honey. Add the flour gradually
until you can't mix by hand any longer. Knead in remaining flour and then
knead in the salt in two portions. Form into a ball and let sit for 20
minutes, covered. Knead some more (remember, this is whole wheat and
requires good long kneading) until smooth and elastic, adding flour as
required.
Divide in two and shape into loaves. Brush the loaves completely with oil
and place in large (9"x5") oiled pans. Cover with floured towel and let
rise until above the pan. Slash tops with three diagonal cuts (straight
down; not like baguettes) and put in a preheated and steamed oven at 400F.
After 10 minutes, lower heat to 350F. Start checking for doneness at 45
minutes.
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Nutr. Assoc. : 0 0 0 0 0 0 32799 0 0 0 0 0 0