Both of these breads go together to make the crisps (crackers).
* Exported from MasterCook *
(Breads), Sparkling Harvest Crisps
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fairly dense fruit and nut yeast bread -- (1 loaf)
6 tablespoons soft butter -- to 8 , {3 to 4 oz)
3 tablespoons coarse white sparkling sugar -- to 5T, (1
1/2 to 2 1/4 oz)
Preheat the oven to 325F.
Cut the bread in slices about 1/3" thick. Spread each slice with a
scant teaspoon of butter, and sprinkle with a light coating of sugar.
Bake on an ungreased baking sheet until crisp, 40 to 50 minutes.
Remove from the oven, and cool on a rack. Crisps may still seem a bit
soft when you take them out of the oven, but they should finish
crisping as they cool.
Yield: about 18-24 crisps.
Description:
"Great for breakfast, a late-afternoon snack, or to give as
gifts. Freeze for longer storage. 1 loaf fairly dense fruit and nut
yeast bread, about a I 1/2-lb loaf"
Source:
"King Arthur Flour Co."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; 3g Fat (99.6%
calories from fat); trace Protein; 0g Carbohydrate; 0g Dietary Fiber;
7mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Fat.
* Exported from MasterCook *
Bread, No-Knead Harvest (Sparkling Harvest Crisps)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups King Arthur Unbleached All-Purpose Flour --
or Lancelot Hi-Gluten Flour
1 cup King Arthur Whole Wheat Flour -- or King
Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans -- or walnuts
Hands-on time:
15 mins. to 8 hrs 5 mins.
Baking time:
50 mins. to 60 mins.
Total time:
1 hrs 10 mins. to 9 hrs 25 mins.
Yield: 1 loaf
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then
use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work
in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room
temperature overnight, or for at least 8 hours; it'll become bubbly
and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it
into a log or round loaf to fit your 14" to 15" long lidded stoneware
baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10"
round lidded baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until
it's become puffy. It should rise noticeably, but it's not a real high-riser.
7) Place the lid on the pan, and put the bread in the cold oven. Set
the oven temperature to 450F.
8) Bake the bread for 45 to 50 minutes, then remove the lid and
continue to bake for another 5 to 15 minutes, until it's deep brown
in color, and an instant-read thermometer inserted into the center
registers about 205F. Remove the bread from the oven, turn out onto a
rack, and cool before slicing.
Tips from our bakers
Using Lancelot Hi-Gluten Flour, with its higher protein level, allows
this bread to rise higher than it will with all-purpose flour.
Walnuts sometimes give this bread a faint purple tinge. If this
bothers you, use pecans instead.
Description:
"This dense, chewy artisan bread features cranberries, raisins,
and walnuts."
Source:
"King Arthur Flour Co."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 239 Calories; 7g Fat (24.4%
calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 358mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1 Fat.
NOTES : Plan ahead for this easy bread - an overnight or all-day rise
gives it terrific flavor. For the best crust, bake in a ceramic bread
crock, or a covered clay baker.