Thanks for running the bread-bakers mailing list!
Here's a bread we like at our house and your readers might enjoy too.
This is from Bernard Clayton's "New Complete Book of Breads".
Note that this book offers three different methods (by hand, mixer, or
food processor) for making the bread.
Sage and Celery (Seed) Bread
[one large or two small loaves]
This loaf, a particular delight when the slice is toasted, is flavored
with sage, nutmeg, and celery seeds and is easy to make.
Ingredients
3 to 3 1/2 cups bread or all-purpose flour, approximately
1 package dry yeast
1 1/2 teaspoons salt
1/4 cup nonfat dry milk
2 tablespoons sugar
1/2 teaspoon grated nutmeg
1 tablespoon chopped fresh sage, or 1 teaspoon dried
2 teaspoons celery seeds
1 cup hot water (120-130F)
2 tablespoons shortening, room temperature
1 egg, room temperature
Butter, melted, or milk
1 baking sheet, 9" pie pan, or 2-quart casserole, greased or Teflon;
or two 6" brioche tins greased
By hand or mixer
In a mixing or mixer bowl measure 1.5 cups flour and add the dry
ingredients. Pour in the hot water and add the shortening and egg. Mix
thoroughly, 150 strong strokes with a wooden spoon, or for 2 minutes
with a mixer flat beater. Gradually add additional flour, 1/4 cup at a
time, until the dough is formed into a rough, shaggy mass. If moisture
persists in breaking through, add sprinkles of flour and work it into
the dough. Knead on a lightly floured work surface or under the dough
hook until the dough is a smooth, elastic ball, about 8 min. In the
early stages keep flour dusted on your fingers and on the work
surface. The dough will grow responsive and alive under your hands,
and will clean the sides of the bowl.
By processor
Attach the steel blade. Measure 1.5 cups flour and all of the other
ingredients, except the melted butter, into the work bowl. Pulse
several times to blend. With the processor on, add the balance of the
flour through the feed tube, 1/4 cup at a time. After the flour
absorbs the liquid, the ball of dough will clean the sides of the bowl
as it whirls with the blade. With the machine running, knead for 45
seconds.
First rising
Return the dough to the bowl, pat with buttered fingers, cover the
bowl tightly with plastic wrap, and leave at room temperature (72F)
until the dough has doubled in volume, about 1 hour. (If prepared with
a new fast-rising yeast at the recommended higher temperatures, reduce
the rising times by half.)
Shaping
Punch down the dough and turn onto the floured work surface
again. Knead for 30 seconds to press out the bubbles that have formed
throughout the dough.
For a large loaf, shape into a ball; place on the baking sheet, pie
plate, or casserole. Push down to flatten somewhat. For 2 loaves,
divide the dough and fashion each into a ball. Put each into a 6"
brioche tin, and press the dough down into the corners.
Second rising
Cover the loaf (loaves) with a length of wax paper or Teflon
sheet. Let rise until double in bulk, about 50 minutes.
Preheat the oven to 400 deg for 20 minutes before baking.
Place loaf (loaves) in the oven and bake for 30-35 minutes or until a
loaf tests done when tapped on the bottom with a forefinger. The sound
will be hard and hollow. (If using a convection oven, reduce heat 50F.)
Final step
Place the bread on a wire rack to cool. While still hot, brush the
loaf (loaves) with melted butter or milk to give the crust a velvet
softness.