Here's what I found for you by searching the web. The only recipes that I
couldn't find were for the Scandinavian and Portugese breads. I gave up
after searching the web for over an hour!!! LOL!
Merry Christmas!!!!
-Dawn
http://www.geocities.com/Heartland/Plains/3079/Bread.html
Frisian Sugar Loaf
Ingredients:
1 cup sugar cubes
1 tablespoon ground cinnamon
6 cups bread or all-purpose flour or bread flour, approximately
2 tablespoon sugar
1/3 cup nonfat dry milk
2 teaspoons salt
1 package dry yeast
2 cups hot water (120-130 degrees F)
3 tablespoons shortening
Baking Pans
2 medium loaf pans, greased or Teflon
Preparation: (5 minutes)
With the handle of kitches shears, an ice cracker or a tack hammer, crack
the sugar cubes. Don't crush them. Try to break them into halves or
quarters. Place them in a small bowl and sprinkle them with the cinnamon.
Turn with a spoon or fingers until all of the broken pieces are well dusted.
By Hand or Mixer: (10 minutes)
In a mixing bowl, place 2 cups flour, the dry milk, yeast and salt. Pour in
the hot water and add the shortening. With a mixer, beat for 2 minutes at
medium speed or 150 strong strokes with a wooden spoon if by hand. Stir in
the balance of the flour, 1/2 cup at a time, until the dough is a rough mass.
Kneading: (8 minutes)
The sugar cubes are added gradually during the kneading process whether by
hand of under a dough hook. Turn the dough onto a lightly floured work
surface and knead for 2 minutes. Flatten the dough and sprinkle with about
1/4 cup sugar cube mixture. Fold the dough over the cubes and continue
kneading. When the cubes have disappeared into the dough, add another 1/4
cup. Again work the sugar into the dough with a kneading motion. Repeat
with the balance of the sugar cubes. Knead for 8 minutes by hand or dough
hook. The dough will have taken on some of the cinnamon color but this is
desirable. If some of the sugar bits work their way out of the dough during
the kneading process, press them in again. If the surface of the dough
becomes sticky with sugar, dust with flour.
First Rising: (1 hour)
Place the dough in a greased bowl. Turn to coat the dough completely. Cover
the bowl with plastic wrap and move to a warm place (80-100 degrees F ~ a
warmed oven works) until the dough has doubled in bulk, about 45 minutes to
one hour. (If using the quick-rising yeast, the time should be reduced)
Shaping: (15 minutes)
Turn the dough onto the work surface and divide with a sharp knife. When
the dough is cut, moist pockets of sugar will be exposed. Carefully close
the cut edges, pinching the seams tightly. Shape the pieces into balls and
let the rest for 3-4 minutes. Form a loaf by pressing or rolling each into
an oval ~ roughly the length of the pan. Fold the oval in half, pinch the
seam to seal, tuck under the ends, and place in the loaf pan, seam down.
Second Rising: (45 minutes)
Place the pans in a warm place, cover with wax paper and leave until the
center of the dough has risen 1/2" above the edge of the pan, about 45 minutes.
Preheat
Preheat the oven to 400 degrees F about 20 minutes before baking
Baking: (400 degrees at 15 minutes, 350 degrees for 40 minutes)
If desired, cut a pattern in the top of the loaf with a knife. Place the
loaves in the hot oven for 15 minutes, reduce heat to 350 degrees and bake
for an additional 40 minutes. Midway through baking, shift the position of
the pans so the bread is exposed equally to temperature variations in the oven.
Final Step
Carefully turn the breads onto a cooling rack. Allow the bread to cool
before serving.
http://www.caribbeanfoodemporium.co.uk/bulla.htm
Bulla
Ingredients
450 g plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 teaspoon ground pimento (allspice)
1 teaspoon grated fresh ginger
3 tbs melted butter
250 g sugar
250 ml water
Preparation
Sift together the flour, baking powder, salt, nutmeg and pimento.
Mix in the grated ginger, melted butter.
Dissolve the sugar in the water and add enough to the above mixture to make
a firm dough.
Knead the dough vigorously for 5 minutes, then roll it out on a floured
board to about 1 cm in thickness.
Using a small saucer, cut out circles in the dough. Lift carefully with a
spatula. Dust each side with flour.
Bake on a greased baking sheet in a preheated oven at gas mark 5 or 190 C
(375 F), for about 30 minutes.
(Reggie, I found several versions of this recipe. All of them say to braid
it though. I'm guessing that it is probably a version of the Australian
bread that you are looking for)
http://fooddownunder.com/cgi-bin/recipe.cgi?r=54130
Colorful Vegetable Bread
Ingredients :
TOMATO DOUGH
250 gm Plain flour
5 gm Salt
124 gm Tomato puree
12 gm Fresh yeast,
mixed w/ 1 tbl warm water
30 gm Olive oil
SPINACH DOUGH
250 gm Plain flour
5 gm Salt
150 gm Spinach,* chopped & cooked
12 gm Fresh yeast,
mixed w/ 1 tbl warm water
25 gm Olive oil
BEETROOT DOUGH
250 gm Plain flour
5 gm Salt
12 gm Fresh yeast,
mixed w/ 1 tbl warm water
125 gm Beetroot sliced w/ juices**
35 gm Olive oil
Method :
Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To make
plait; cut each dough in half & gently roll each piece on a lightly floured
surface until approximately 25 cm long. With a roll of each color, make a
plait, making sure to seal the ends. Place on a greased baking tray. Rest
in a warm place covered with a towel for 1-1.5 hrs. Brush with beaten egg
and bake in a 220 C (425 F) oven for 25 mins.
*Frozen is ok.
**Canned is ok.
http://breadnet.net/pan.html
Chinese Pan Bread
Hi, I'd like to offer a recipe for Chinese pan bread:
1 1/2 cup all purpose flour
1/2 cup of water (adjust to make thin sheet)
Combine:
2 Tsp oil
1/3 cup chopped green onion
1 tsp salt
Spread oiled green onion over sheet, then roll up and cut into 3-4 section
-- depends on size.
To make the bread flat stand the section on end, depress while twisting
(this makes it flaky).
Pan fry the bread with 1-2 Tsp oil depends on taste.
http://www.eins.org/einscafe/panex.html
Landbrot
Leavening ingredients: half a teaspoon of brewer's yeast, 3 tablespoons of
water, 50 grams of type 0 flour, 1 tablespoon of milk.
Dough ingredients: 2 teaspoons of brewer's yeast, 3.5 deciliters of water,
350 grams of rye flour, 100 grams of type 0 flour, 2 teaspoons of salt.
Leavening: dissolve the brewer's yeast in lukewarm water and stir for 5
minutes. Add the flour and milk and blend. Cover with a cloth and let rise
for 12-18 hours at room temperature.
Dough: dissolve the yeast in 2.5 deciliters of water and stir for 5
minutes. Put the two types of flour into a suitable bowl, make a well in
the center and pour in the two leavening agents. Blend in enough flour to
obtain a dense dough. Cover with a cloth and let rise for 12-18 hours. Add
salt and the rest of the flour, then add the remaining water. The dough
will be sticky. Kneed on a board for 10 minutes and let rest for 10 more
minutes. Put the dough on a floured baking-pan and make a cross-shaped cut.
Cover with a cloth and let rest for an additional 90 minutes. Bake in a hot
over (180-200 C) for about 30 minutes?Guten appetit!