Home Bread-Bakers v122.n036.5

Everything Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 30 Dec 2022 20:31:06 -0800
* Exported from MasterCook *

                             Bread, Everything

Recipe By     :Red Star Yeast Co.
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread Machine
                 Bread-Bakers Mailing List       Food Processor
                 Low Fat                         Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Large Loaf 2 lb loaf -- Med Loaf (1 1/2 lb)
   1 1/2            cup  Water -- plus (1+1/2 cup(s), plus 1 tbsp)
   3        tablespoons  Water
   5          teaspoons  Vegetable Oil -- (1 tbsp)
   2 1/2            tsp  Salt -- (2 tsp)
      3/4           tsp  Black pepper -- (1/2 tsp)
   5          teaspoons  dried minced garlic -- (1 Tbsp)
   7 1/2      teaspoons  dried minced onion -- (2 Tbsp)
   7 1/2      teaspoons  Poppy seeds -- (2 Tbsp)
   7 1/2      teaspoons  Sesame seeds -- (2 Tbsp)
   5          teaspoons  Caraway seeds -- (1 Tbsp)
   1 1/2           cups  Oatmeal -- (1C)
   4               cups  Bread Flour -- (3C)
   1         tablespoon  Active Dry Yeast -- (2 1/4 tsp)
      3/4           tsp  Kosher salt
      3/4           tsp  Poppy seeds
                         Pinch Black pepper
      1/2           tsp  Caraway seeds
      1/2           tsp  dried minced garlic
      3/4           tsp  Sesame seeds
      3/4           tsp  dried minced onion

Everything Bread is a favorite from our Baker's Collection.

Yield: 1 round loaf

Note: water for large loaf is 1 1/2C + 3T, for medium loaf 1 1/2C + 1T

BREAD MACHINE METHOD: Have liquid ingredients at 80F and all other 
ingredients at room temperature. Place ingredients in pan in the 
order specified in your owner's manual. Select basic cycle and 
medium/normal crust. When machine begins bake cycle, brush top of 
bread with 1+1/2 teaspoons water combined with 1/8 teaspoon 
cornstarch. Sprinkle with topping. Do not use delay timer. Check 
dough consistency after 5 minutes of kneading. The dough should be in 
a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP 
at a time. If it is too wet and sticky, add 1 TBSP of flour at a 
time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS: Using ingredient amounts listed for medium loaf, 
combine yeast, 1 cup flour, and other dry ingredients. Combine 
liquids and heat to 120-130F.

Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in 
mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By 
hand, stir in enough remaining flour to make a firm dough. Knead on 
floured surface 5 to 7 minutes or until smooth and elastic. Use 
additional flour if necessary.

Stand Mixer Method: Combine dry mixture and liquid ingredients in 
mixing bowl with paddle or beaters for 4 minutes on medium speed. 
Gradually add remaining flour and knead with dough hook(s) 5 to 7 
minutes until smooth and elastic.

Food Processor Method: Put dry mixture in processing bowl with steel 
blade. While motor is running, add liquid ingredients. Process until 
mixed. Continue processing, adding remaining flour until dough forms a ball.

Place dough in lightly oiled bowl and turn to grease top. Cover; let 
rise until dough tests ripe. Turn dough onto lightly floured surface; 
punch down to remove air bubbles. Shape dough into a round loaf. 
Place on greased cookie sheet. Cover; let rise until indentation 
remains after touching. Combine 1+1/2 teaspoons water and 1/8 
teaspoon cornstarch; brush on top. Sprinkle with topping. Bake in 
preheated 375F oven 30 to 40 minutes or until tested done. Remove 
from cookie sheet; cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. 
Traditional methods- replace 1:1. Expect your dough to rise faster; 
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp 
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.

S(Internet address):
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Per Serving (excluding unknown items): 187 Calories; 4g Fat (19.5% 
calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 424mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 1/2 Fat.

NOTES : 2020 - 1217