1 pkg active dry yeast (1/4 oz)
1/4 cup lukewarm water
1 teaspoon salt
3 tablespoon vegetable shortening, melted
1 cup cold water
4 1/2 cup all purpose flour
In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2
tablespoons of the shortening, and the cold water together and add to the
yeast mixture.
Sift in the flour gradually, beating well after each addition for a smooth
consistency. You will probably have to knead in the final cup of flour.
Shape the dough into a ball, brish lightly with the remaining shortening,
and cover with a dry cloth. Set the bowl in a warm place until doubled in
bulk, anout 1 hour.
Punch the dough down and, on a floured board, knead about 5 minutes. Shape
into 2 round loaves on a well greased baking sheet. Cover with a dry cloth
and set to rise another 45 minutes.
Preheat the oven to 400 degrees F. Bake the loaves on a cookie sheet 50
minutes, until they are light brown and sound hollow when tapped.
Bran Molasses Sunflower Bread
1 1/2 cakes fresh yeast
3/4 cup lukewarm water (95° f)
2 tablespoon sugar
1/3 cup molasses
1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/2 cup milk, scalded and cooled to lukewar; m (95° f)
6 to 7 cups all-purpose flour or bread flour
1 1/4 cup unprocessed bran flakes
1/2 cup sunflower seeds
1 tablespoon salt
Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let stand
until foamy, about 10 minutes.
Meanwhile, add molasses and butter to milk and stir until butter melts.
Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl. Whisk
in yeast and milk mixtures until smooth, about 3 minutes. Using wooden
spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft
mass. Knead on heavily floured surface until smooth and satiny, kneading
in more flour if sticky.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let rise in warm draft-free area until doubled, about 1 1/2
hours.
Grease two 9x5-inch loaf pans. Gently knead dough on lightly floured
surface until deflated. Cut in half. Pat each piece out into rectangle.
Roll up jelly roll fashion, pinching seams to seal. Place seam side down in
prepared pans. Cover with towel and let rise in warm draft-free area until
doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375° F. Bake until loaves
pull away from sides of pans, about 45 minutes. Immediately remove from
pans. Cool completely on racks.
Makes 2 loaves
Broa Doce (Sweet Portuguese Bread)
1/4 cup butter or margarine; melted
3/4 cup 1% milk
1/3 cup granulated sugar
1 pkg active dry yeast
2 eggs; room temperature
3 cup to 3-1/4 cups flour
1/2 teaspoon salt
1 egg yolk
2 tablespoon water
1 tablespoon coarse or raw sugar*
* Coarse or raw sugar is available in specialty stores.
Melt butter in saucepan on stovetop. Add milk and sugar; stir well and heat
to 110 degrees F, slightly more than lukewarm.
Pour into mixing bowl, stir in yeast to dissolve and let stand 10 minutes.
Beat in eggs, then gradually beat in flour mixed with salt. Knead dough
until smooth and elastic on lightly floured surface. Cover with a damp
towel and let rise until doubled.
Punch dough down, shape into a 7-inch round. Place in greased 9-inch cake
pan. Beat egg yolk with water and brush over dough; sprinkle with coarse or
raw sugar. Cover with damp towel and let rise in a warm place until
doubled.
Preheat oven to 350° F. Bake 45 to 50 minutes, or until well browned
and hollow sounding when tapped lightly. Cool on rack. Serve warm or
toasted. To serve, cut bread into quarters, then slice each quarter into
five slices, each about 1-inch thick.
Makes one 9-inch round loaf.
Finnish Pulla (Coffee Bread)
----1 LB----
1/2 cup milk
1 egg
2 tablespoon butter
1/4 cup sugar
2/3 teaspoon salt
2/3 teaspoon cardamom
2 cup bread flour
1 1/2 teaspoon rapid or quick yeast
----1 1/2 LB----
3/4 cup milk
1 1/2 egg; (1 yolk is 1/2)
3 tablespoon butter
1/3 cup sugar
1 teaspoon salt
1 teaspoon cardamom
3 cup bread flour
2 teaspoon rapid or quick yeast
----2 LB----
3/4 cup milk
2 eggs
4 tablespoon butter
1/2 cup sugar
1 teaspoon salt
1 1/4 teaspoon cardamom
3 1/2 cup bread flour
2 teaspoon rapid or quick yeast
----GLAZE----
1/4 cup sugar
1 egg; beaten
Add all ingredients into your bread machine per manufacturer. Use Sweet,
White, Light crust setting. Do not use your timer, as there are ingredients
that will spoil. You can either bake it in a loaf in your machine or use
the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough,
divide it into three sections, braid, and let rise for 30 minutes. Bake in
a preheated 375°F oven for 25-30 minutes. Do not overbake, as it will
dry out.
Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread.
Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and
bake. If doing this in the machine, be very careful not to spill into the
machine itself!
NOTES : Jo adapted this bread from her mother-in-law's recipe which she
used to serve each afternoon with coffee. The men in the fields would
listen for the whistle of the afternoon train at 3:00, the signal to go
home for their coffee and pulla. It is usually made in a straight braid,
but may sometimes be shaped into a wreath for special occasions. Jo says
that sometimes she adds a tsp. of vanilla and some chopped citrus fruit for
a slightly different flavor.
Recipe by: Jo Ulvila
The Icons below will guide you to the other Bread Recipe Pages
