1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
1/4 cup rye flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup dried cranberries or raisins
1 cup nonfat buttermilk
1/3 cup molasses
1/2 cup maple syrup; divided
1 vegetable cooking spray
8 oz neufchatel cheese; (1 package)
Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened.
Pour batter into a 13-ounce coffee can heavily coated with cooking spray. Cover with aluminum foil; secure foil with a rubber band.
Place can on a shallow rack in a large, deep stockpot; add enough water to pot to come halfway up sides of can, and bring to a boil. Cover pot, and steam bread in boiling water for 2 hours, adding boiling water as needed.
Remove can from water; let bread cool in can on a wire rack for 10 minutes. Remove bread from can.
Combine Neufchatel cheese and remaining maple syrup; beat well with a mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon maple cream cheese).
Notes: Cut bread crosswise into 9 slices, and serve with maple cream cheese.
This can also be made using regular cream cheese, if you don't like the light stuff.
Recipe by: Cooking Light, March 1995
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
Makes 2 loaves
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.
Recipe From: Bon Appetit
Beer Bread
3 cup flour
3 3/4 teaspoon baking powder
2 1/4 teaspoon salt
1 can beer
1 tablespoon honey
Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed. Bake in preheated 350°F oven for 45 minutes. Turn on rack and cool.
Breadsticks
1 cup warm water; about 100°F
2 1/2 teaspoon active dry yeast
3 cup unbleached flour
2 teaspoon salt
5 tablespoon extra virgin olive oil
cornmeal for pans
Place the water in a small bowl and whisk in yeast. Allow yeast to soften while preparing remaining ingredients.
Place flour and salt in work bowl of food processor fitted with metal blade. Pulse 2 or 3 times to mix. Add oil and pulse ten times to mix thoroughly. Add yeast mixture, being careful to scrape all yeast from bowl with a rubber spatula. Pulse again until the dough forms a ball, about ten more times. Let the dough rest in the work bowl for 5 minutes, then run the machine continuously for 10 seconds, for a final mixing of the dough.
Remove dough to a lightly floured work surface and knead lightly to form a smooth ball. Place the dough in an oiled bowl and turn dough to coat all surfaces. Cover bowl tightly with plastic wrap and let dough rise at room temperature until double in bulk, about an hour.
After dough has risen, remove from bowl to lightly floured work surface and knead lightly to deflate. Form dough into a ball and place in oiled bowl, turning dough to coat all surfaces. Cover tightly with plastic wrap and refrigerate dough for 2 hours (or up to 24 hours) before proceeding.
Preheat oven to 325°F and set racks in upper and lower thirds. Cover three jelly roll pans with cornmeal, using a tablespoon or so for each pan.
Scrape refrigerated dough from bowl to a lightly floured work surface, making sure dough emerges from bowl in one piece and doesn't fold. Press dough into a 9-inch square. Cut dough into 2 rectangles, each 4 1/2 by 9-inches. Then cut each rectangle into 1/2 by 4 1/2-inch lengths, to make 36 pieces in all. Cover the cut pieces of dough with plastic wrap or a towel to keep them from forming a skin. One at a time, roll pieces of dough under palms of hands, stretching at the same time, to make narrow sticks about 15-inches long. If dough resists, set pieces aside under plastic wrap or towel to rest for 5 minutes, and they will roll and stretch easily.
As breadsticks are formed, arrange them in length of pan, about 10 or 12 to a pan, keeping them about 1/2-inch apart. Let the breadsticks rest about 10 minutes, then bake the first two pans for about 20 to 30 minutes, until they are firm, crisp and light golden. The third pan may wait while the first ones are baking. Cool the breadsticks on the pans or on racks. Store breadsticks in a paper bag or loosely covered with plastic wrap at room temperature. If they absorb humidity and soften, bake them again for 5 minutes at 325 degrees.
Yield: 36 breadsticks
Focaccia Bread
1 pkg yeast
1/4 cup water
2 1/4 cup warm water
6 tablespoon olive oil
6 cup flour
1 teaspoon salt
Mix together and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak in water for 10 minutes and then pat dry on paper towels. Let rise 50-60 minutes.
Bake at 350°F for 25 minutes. May dip in olive oil.
Leavened Whole-Wheat Bread (Whole-Wheat Nann)
1 tsp sugar
3/4 c warm water, about 110&geg;F
1 envelope rapid-rise dry yeast
1 1/2 c whole wheat flour
3/4 c all purpose flour
1/4 tsp salt (optional)
In a jug, combine sugar and warm water. Add yeast, stir and let stand for 5 minutes until frothy on the top.
In a large bowl, mix flours and salt. Make a well in the center, pour in the yeast mixture and make dough.
Knead the dough on a lightly floured surface for 7 to 8 minutes until smooth.
Shape dough into a ball and return tot he bowl. Cover the bowl with plastic wrap and a clean towel. Keep in a warm place for 30 minutes to rise.
Preheat broiler and heat a griddle.
Punch and knead dough for 2 minutes. Divide into 6 equal portions and roll into 7-inch (18cm) rounds on a lightly floured surface. Keep unrolled portions covered.
Bake on hot griddle, top side down, for a bout 30 seconds or until little bubbles appear on the top and the underside is mottled.
Lift with a spatula and place on a baking sheet, uncooked side up. Broil for 30 seconds or until the Naan puffs up and is cooked.
Makes 6.
Recipe From: Indian Recipes for a Healthy Heart by Mrs. Lakhani, Fahl Publishing Company, 1995
Deep-Fried Whole-Wheat Bread (Poori)
1 1/2 c whole wheat flour
1/2 c oat bran
1 tblsp canola oil
water
all purpose flour for dusting
canola oil for frying
In a large bowl, combine flour and oat bran.
Make a well in the center, add oil and make a crumbly mixture with fingertips. Gradually add water (a shade under 3/4 cup) to make a pliable dough; knead until smooth.
Divide dough into 24 equal portions and shape into balls. Roll out into rounds, about 3 inches (8cm)in diameter, lightly dusting with flour as needed.
In a deep frying pan, heat oil. Place each round (Poori)in hot oil, top side down, and deep fry. Press gently with a slotted spoon to encourage Poori to puff up. Turn
over and fry until light beige, about 10 seconds.
Remove with slotted spoon, drain on paper towel and serve.
Makes 24.
Recipe From: Indian Recipes for a Healthy Heart by Mrs. Lakhani, Fahl Publishing Company, 1995
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