Hawaiian Sweet Bread

Posted by bettyboop50 at recipegoldmine.com April 29, 2001

1 cup warm water
5 tablespoons granulated sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons powdered milk
2 tablespoons instant potato flakes
3 teaspoons yeast
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 eggs
4 tablespoons butter or margarine

Preheat oven to 350 degrees F.

Measure ingredients into the bread machine in the order suggested by the machine’s manufacturer. Set machine for dough.

Place dough in a 9- x 5-inch loaf pan. Bake for 30 minutes. Crust should be golden and bread should sound hollow when thumped.

This recipe yields a 2 pound loaf.

Comments: Flavorful, light sweet bread that is great by itself, or for French toast and summer sandwiches.

Cream Cheese Bread

Posted by bettyboop50 at recipegoldmine.com April 30, 2001

Excellent, color, texture and taste. My family just loves this bread.

1/2 cup water
1/2 cup softened cream cheese
2 tablespoons melted butter
1 beaten egg
4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by your machine’s manufacturer. Process on the Basic cycle, Light Crust setting.

Alternately, let dough to rise once in the machine, then form a loaf, place it in a nonstick sprayed 9 x 5-inch loaf pan. Let it rise to double.

Bake in a preheated 350 degree F oven for approximately 35 minutes.

This recipe yields a 1 1/2 pound loaf.

Crusty Home-Style Bread Bowls

Posted by Cookin’Mom at recipegoldmine.com

This is for serving chili or thick soups.

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann’s Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups.

Cover and let rise in a warm place for 15-20 minutes or until slightly puffy.

Heat the oven to 375 degrees F. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls.

Bake for 18 – 22 minutes, or until the bread bowls are golden brown.

Carefully lift the bread bowls off the custard cups. Be VERY careful – both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. Fill with beef stew, chicken a la king, chili or other thick soup or stew.

Serving size: 6

Goooood Bread

Posted by Olga at recipegoldmine.com 4/1/02 8:06:21 am)

1/4 cup lukewarm water
1 teaspoon granulated sugar
4 teaspoons dry yeast
2 cups buttermilk, scalded
1/4 cup butter
3 tablespoons molasses, honey or sugar
1/8 teaspoon baking soda
2 teaspoons salt
1/2 cup tofu, crumbled, optional
1 egg, slightly beaten
1/3 cup pepitas (Mexican pumpkin seeds) chopped
1/3 cup sunflower seeds, whole or chopped
1/4 cup sesame seeds
2 tablespoons poppy seeds
2 tablespoons wheat germ
1/4 cup natural bran
1/4 cup rolled oats
1 cup dark rye flour
1 cup whole wheat flour
3 to 4 cups white all-purpose flour

Mix water and sugar together. Sprinkle yeast on top and let stand in a warm place for 20 minutes.

Meanwhile, scald milk and stir in butter, molasses, soda and salt. Allow to cool to lukewarm, then stir in tofu, egg and yeast mixture.

Add seeds, wheat germ, bran, oats, rye flour and whole wheat flour. Add enough white flour to form a dough which can be handled.

Turn out onto a floured board and knead 200 times. Form into a ball and place into a greased mixing bowl. Grease top of ball. Cover with a dry towel and allow to rise in a warm place until almost double in volume. Punch down. Let rest for 10 minutes.

Preheat oven to 375 degrees F.

Form dough into 2 large loaves and place in greased 9 x 5 inch loaf pans. Cover and allow to rise until almost double in volume.

Bake for 35-45 minutes or until loaves sound hollow when tapped. Turn out of pans and cool on a rack.

Makes 2 large loaves.

Sweet Grain Bread

Posted by tgraddy at recipegoldmine.com 6/5/01 7:03:51 pm

1 cup milk
1/3 cup maple syrup
2 tablespoons butter or margarine
1 tablespoon molasses
1 1/2 teaspoons salt
1 package active dry yeast
1/4 cup lukewarm water
2 cups all-purpose flour
1/3 cup millet or sesame seeds
1/4 cup bran flakes
1 1/2 to 2 cups whole wheat flour

Heat milk to boiling; remove from heat and add syrup, butter, molasses and salt.

Soften yeast in lukewarm water in mixing bowl; let stand until bubbly. Add first mixture. Beat in all-purpose flour, millet and bran. Stir in 1 cup whole wheat flour. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding whole wheat flour as needed. Butter a large bowl; place dough in it, turning to butter top. Cover and let rise until double, about 1 1/2 hours.

Punch down. Shape into 1 loaf; place in a greased 8 1/2-inch loaf pan. Let rise until double, about 45 minutes. Bake in a 350 degree F oven for 40 minutes.

Makes 1 loaf.

No Fail Yeast Bread

Posted by bettyboop50 at recipegoldmine.com 6/6/01 5:57:47 am

Source: Becky Low, Utah State University Extension – Presented 03/29/99 / KSL-TV

Cooks do not make homemade bread as they did a few years ago. Today, that treat may seem impossible for the novice cook – but not with this recipe. It is easy, quick to fix, and takes much less time than traditional homemade bread. Recipe makes 4 loaves.

5 cups warm water
1/4 cup oil
1 1/2 tablespoon salt
1 cup honey or 3/4 cup sugar
3 tablespoon yeast
3 tablespoon dough enhancer, (optional)
11 1/4 cups all-purpose glour

This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough may be kneaded by hand.

Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Knead for 8 – 10 minutes. Flour hands and remove from mixer.

Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Preheat oven to 350 degrees. Bake 30 min.

NOTE: A nice variation is to make sweet rolls. Take 1 or 2 of the pieces of bread dough divided to make a loaf. Roll each portion of dough out into a 14 x 8 inch rectangle on a lightly floured surface. Brush with 1-2 tablespoons softened butter, then sprinkle with cinnamon and sugar. Roll up dough. Cut into 1 inch slices and place on greased baking pan. Allow to rise until double in bulk. Bake as above.

Peasant Bread Made with Sponge

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

2 loaves

Bread Sponge

The sponge can be refrigerated for one week or frozen for up to three months.

1 1/2 cups warm water (about 110 degrees F)
1/2 teaspoon active dry yeast
3 1/2 cups bread flour

In electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour, mixing on low speed 2 minutes. It will be the consistency of a wet dough.

Place in a lightly oiled bowl. Cover and let stand at room temperature for 24 hours. (If refrigerated or frozen, bring to room temperature before using).

Makes about 3 1/2 cups.

Peasant Bread
2 cups plus 1 tablespoon warm water (about 110 degrees F)
1 1/4 teaspoons active dry yeast
1 cup sponge, pulled into small pieces (recipe above)
6 cups bread flour
1/2 cup white, light or medium rye flour
1 tablespoon salt

Preheat oven to 450 degrees F.

In electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is creamy, about 10 minutes. Add 1/2 cup more water and sponge. Mix on low speed using paddle attachment about 2 minutes.

Add flours, salt and remaining water. Mix 1 minute longer.

Using dough hook, mix on medium low speed, pulling dough from hook two or three times, until dough is soft and sticks to fingers when squeezed, about 8 minutes Or knead by hand, 15 to 20 minutes.

On a floured work surface, knead dough into a ball by hand, four or five turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap. Let rise in a warm place until tripled in bulk, about 3 hours.

Turn dough onto floured surface. Flour top and cut in half. Roll up one piece of dough lengthwise, flatten slightly and roll lengthwise again.

On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth.

Flour a piece of parchment and place dough on it and cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough.

Let rise in a warm place until doubled in bulk, about 50 minutes.

Thirty minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf and heat oven.

Sprinkle dough with flour and dimple the surface with your fingertips and let rise 10 minutes more.

Using a baker’s peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam.

Bake 25 to 30 minutes or until dark golden brown and hollow sounding when tapped on the bottom. Transfer to a wire rack to cool for at least 30 minutes before slicing.