Bread

[Matthew373]

Does anyone have any good or interesting bread recipies?

[Anne marie Callery-sims]

Apple Bread

Stir together in this order:

1 1/2 C brown sugar packed
2/3 C oil (you can substitute applesauce to help cut the fat)
1 egg
1 C Buttermilk (again you can use lowfat buttermilk)
1 t baking soda
1 t salt
1 t vanilla
1 t cinnamon
2 1/2 C flour
1 1/2 C chopped apples (2 large or 3 small) I use macintosh apples
1/3 C chopped nuts (optional)

Pour into 2 greased loaf pans. Sprinkle with 1/2 C brown sugar mixed
with 1 T butter over the top. Bake @ 350 for approx 60 minutes. Cool on
rack. Freezes well

This is one of my favorites. Hope you enjoy it!!

Anne Marie

[Mike Czopek]

Matthew373 wrote:
>
> Does anyone have any good or interesting bread recipies?

My favorite bread recipes are from a Red Star collection,
and a Fleishmann's "Bake-it-easy" Yeast Book, which I
believe was printed before I was born. It actually has
a section called "Rapidmix for the Mod Baker"...

Here are ones I use often:

Egg Twish

Oven 375F 2 loaves

6 to 6-1/2 cups all-purpose flour
2 packages (or tablespoons) yeast
3 tablespoons sugar
1 tablespoon salt
1 cup milk
1/2 cup water
1/4 cup butter or margarine
4 eggs, slightly beaten; reserve 1 tablespoon
1 tablespoon water
sesame seeds (optional)

In large mixer bowl, combine 3 cups flour, yeast, sugar and salt;
mix well. In saucepan, heat milk, 1/2 cup water and butter to 120 to
130 degrees F. Butter doesn't have to be melted completely; just check
temperature of liquids. Add to flour mixture. Add eggs. Blend at low
speed til moistened; beat 3 minutes medium speed. By hand, gradually
stir in enough remaining flour to make a firm dough. Knead on floured
surface until smooth and elastic, about 5 to 8 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in warm place
about 30 minutes.

Punch down dough. On lightly floured surface, divide dough in halves.
For each loaf, divide dough into thirds; form "ropes" -- logs of dough
about 16 inches long. Braid the three strips together on a greased
baking sheet. Cover; let rise in warm place about 15 minutes. Combine reserved
egg & tablespoon water; brush on loaves. Srinkle with sesame
seeds. Bake 375 F for 35 to 49 minutes til golden brown. Remove from
pans; cool.

----------

Cheese Bread
(very hearty -- great with soup!)

7 to 8 cups flour
1/3 cup sugar
1 tablespoon salt
2 pkg (or tablespoons) yeast
2 cups water
2/3 cup milk
3 cups shredded cheddar or colby cheese
(about 3/4 pound)

In large bowl, combine 2-1/2 cups flour, sugar, salt, & dry yeast.
Combine water & milk; heat to 120 to 130 degrees F. Gradually add to
dry ingredients & beat 2 minutes with mixer on Medium speed. Add cheese
and 1/2 cup flour; mix. Continue adding flour, mixing well, & scraping
down sides of bowl, til a stiff, elastic dough is formed. Turn out onto
lightly floured surface & knead remaining flour in, about 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm
place til doubled, about 1 hour.
Punch dough down; turn onto board. Let rest 15 minutes.
Divide dough in half. Form a ball with each half, setting on a greased
baking sheet. (Put any rough side down on the pan, so the top is smooth
& uniform.) Let rise til doubled, about 1 hour.
Bake at 375F about 40 minutes, or til done. Remove from pans & cool on
wire racks.
(can be made in loaf pans if deisired; I like the look of the round ones.)
------

Oatmeal Bread
(I use steel-cut oats instead of the usual rolled oats... makes a very
interesting texture. I've also substituted 1 cup whole wheat flour for 1 cup
of the regular flour, with good results.)

1/2 cup warm water (105-115 degrees F)
2 packages (or tablespoons) yeast
1-3/4 cup warm milk (105-115 degrees F)
1/4 cup brown sugar
1 tablespoon salt
2 tablespoons margarine
5 to 6 cups flour
1 cup rolled oats
Vegetable oil or peanut oil

Put warm water in large bowl. Sprinkle in yeast; stir til dissolved. Add warm
milk, sugar, salt, and margarine. Add 2 cups flour. Beat with mixer til smooth.
Add 1 cup flour and the oats. Beat, adding as much flour as necessary to make
a stiff, elastic dough. Turn onto floured board, kneading in more flour, til
firm. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into a 12 x 8 inch rectangle. Shape into
loaves (roll up, tuck ends under..) & put in greased 8-1/2 x 4-12/ x 2-1/2 inch
loaf pans. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours (or let
rise at room temperature for 1 hour.)
When ready to bake, remove from refrigerator & carefully uncover. Let stand 10
minutes. Puncture any surface bubbles with a greased toothpick or knife point.

Bake 400 degrees F 30 to 40 minutes, or until done.

--------

Kathy Czopek
kcz...@icon-stl.net
http://www.icon-stl.net/~kczopek

[Kathy Czopek]

(not Mike) Czopek wrote:

> Matthew373 wrote:
> Here are ones I use often:
> Egg Twish

(many snippages..)

Well, mistake #1 was not logging my husband off the
computer. Any posts at r.f.c. from mczopek are really
from me..
Mistake #2: It's Egg Twist, not Twish.
Oh, well....what can I say? I'm on a lot of medication
this week...

[RCM...@delphi.com]

Quoting matthew373 from a message in rec.food.cooking

>Does anyone have any good or interesting bread recipies?

Manual or machine?

Harper *** rcm...@delphi.com *** "Mostly Harmless" -- Douglas Adams
"Go to the coffee-house..." -- Lord Byron

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