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BREAD500.TXT
2
3
1/2 c Warm water
1/4 c Whole wheat flour
Cornmeal
2 tb Kosher salt
3 1/4 c Unbleached all purpose flour
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using). Combine
the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small
whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1
c at a time, beginning with the whole wheat. Use a whisk until the dough
becomes stiff, then switch to a wooden spoon. Turn the dough onto a well
floured work surface. Knead rhythmically for 10 to 15 minutes, until the
dough is smooth, springy, nonsticky, and elastic. Add more flour as you
knead if necessary. The dough is ready if you can poke to fingers into it
and the resulting indentations spring back. Cover the dough with a cloth
and let rest while you wash, dry and generously butter the bowl. Knead the
dough a few more turns, then form it into a ball and place it in the bowl.
Turn it to coat with butter. Cover the bowl and put it in a warm,
draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It
has risen sufficiently when you can gently poke a finger into the dough and
the hole reamins. (Don't poke too enthusiastically or the dough will
collapse.) When doubled, flour your fist and punch the dough down. Knead
it a few times and then let it rest. Sprinkle 1 large or 2 small baking
sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
parts. While you work with 1 piece, keep the other 2 covered. Flour your
work surface. With a rolling pin, roll each piece of dough into a
rectangle approximately 14-inches long X 7-inches wide. Spread it with
softened garlic butter. Roll the long edge toward the opposite long edge,
as if you were rolling up a rug. Pinch ends closed. Place loves on the
baking sheets. With a sharp knife or razor blade, slash the loves lightly
at 2-inch intervals. Cover with a cloth and place in a warm draft-free
place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the
oven floor. Spray loaves with water several times during the baking
process. (This helps the bread form a thick crusty shell.) To test for
doneness, rap the loaf with your knuckles. The loaf should sound hollow.
Cool on wire racks, but the loaves are delicious eaten warm right out of
the oven.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Walnut Brown Bread
Categories: Breads, Fruits, Nuts
Servings: 10
3
/4 c Shortening
2
2
1
c Raisins
3 c Water
1
5 1/2 c Unbleached flour; sifted
4 ts Baking soda
Eggs; lg, slightly beaten
c Sugar
ts Salt
c Walnuts; chopped
2
Combine the raisins and water in a 3-quart saucepan and bring to a boil.
Boil, uncovered, for 5 minutes, then remove from the heat and add the
shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt
together into a mixing bowl and add the eggs, walnuts and raisin mixture.
Stir until just moistened. Spoon the batter into 6 greased (1-lb)
vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until
a cake tester or wooden pick inserted in the center of each loaf comes out
clean. Cover with aluminum foil for the last 15 minutes of baking to
prevent overbrowning. Cool in the cans for 10 minutes before turning out
onto wire racks to cool to room temperature.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Weixenkeimbrot (Molasses Brown Bread)
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