Split Top Citrus Honey Wheat Bread

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups whole wheat flour
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/3 cup honey ( I used local citrus honey)
  
• 1/3 cup vegetable shortening
  
• 5 cups all-purpose flour

DIRECTIONS

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. When dough is done rising use a sharp knife and make a nice shallow line down the center.
   
4. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread

Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread Recipe
Makes One Loaf

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan (I love my Chicago Metallic Commercial Loaf Pans--they're great for yeast breads, too), brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Sour Cream & Cheese Cornbread

• 1 cup all-purpose flour
• 1 cup white cornmeal, stone ground if possible
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1 large egg
• 4 tablespoons butter, melted, cooled
• 8 ounces sour cream
• 1/2 cup milk
• 1 cup cheese
  

Preparation:

Grease and floura cast iron skillet. Heat oven to 375°.

In a mixing bowl, combine the cornmeal, flour, salt, baking powder, soda, and sugar. In a small bowl, whisk together the egg, sour cream, milk, and melted butter; stir into the first mixture just until blended. Stir in cheese

Fill prepared cast iron skillet.

Bake for 20 t0 25 minutes, or until lightly browned.

Hawaiian Bread

SERVES 24 , 2 loaves

Change to: loaves US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 (6 ounce) can pineapple juice
• 2 1/4 teaspoons dry yeast (1 package)
• 3 cups flour, divided
• 1/2 cup 2% low-fat milk (warmed to 100-110F)
• 2 eggs or 1/2 cup egg substitute
• 1/3 cup sugar
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• cooking spray
• 2 tablespoons flour

Directions

1. Microwave pineapple juice in a bowl at high 45 seconds or until 100° to 110°.
2. Dissolve yeast in warm pineapple juice; let stand 5 minutes.
3. Place yeast mixture in the bowl of a stand-up mixer fitted with a paddle attachment.
4. Add 1 cup flour to yeast mixture; beat until combined.
5. Add warm milk, eggs, sugar, butter, and salt, beating to combine.
6. Add 2 cups flour, 1/2 cup at a time, until combined (dough will be very soft and sticky). Beat at medium-low speed 2 minutes.
7. Lightly coat sides of bowl with cooking spray and cover with a damp towel.
8. Let dough rise in a warm draft-free place for 1 hour or until doubled in size.
9. Preheat oven to 350°F.
10. Coat 2 (8-inch) round pans with cooking spray; dust each pan with 1 tablespoon flour.
11. Divide dough evenly between prepared pans.
12. Cover and let rise in a warm draft-free place for 45 minutes or until doubled in size
    
13. Bake at 350° for 30 minutes or until golden brown.

HONEY OATMEAL BREAD

Yield: 3 loaves

Ingredients:
1/8 cup yeast
1/2 cup hot water (105°-110°)
1 1/2 cup quick oats
3 cups water
1/3 cup melted butter
1 3/4 tablespoons salt
3/4 cup honey
7 1/2 cup flour

Instructions:
In a bowl mix yeast and water and let stand. Mix next five ingredients in a large mixing bowl. Add yeast and water mixture. Mix together. Add flour. Set to rise. Divide dough and knead. Shape into 3 loaves and put into greased standard loaf pans. Let rise. Bake at 325° for 35 minutes.

Optional: Coat top of loaves with egg white mixture and oats before baking.

Honey Wheat Bread

Honey Wheat Bread Ingredients

1 package (.25 oz) rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 can (12 oz) evaporated milk
1/4 cup water
1/4 cup shortening, melted

1/4 cup honey

2 teaspoons salt

2 cups whole wheat flour

3 cups bread flour

2 tablespoons butter, softened

Instructions for Honey Wheat Bread

Dissolve yeast and sugar in 1/2 cup warm water.

Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Yield: 2 - 9x5-inch loaves, or 1 loaf and a dozen rolls.

Braided Egg Bread Recipe

Braided Egg Bread Recipe

4-3/4 to 5-1/4 cups all-purpose flour
1 package active dry yeast
1-1/4 cups water
3 tablespoons sugar
3 tablespoons margarine
1/2 teaspoon salt
2 eggs
1 beaten egg yolk (optional)
2 teaspoons poppy seed (optional)


In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir water, sugar, margarine, and salt just till warm (120° to 130°) and margarine almost melts. Add water mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till double in size (about 1 hour).

Punch dough down; divide in thirds. Cover; let rest 10 minutes. Roll each third into an 18-inch rope. Place ropes on a large baking sheet 1 inch apart and braid. Cover; let rise 30 minutes or till nearly double. Brush braid with egg yolk and sprinkle with poppy seed, if desired.

Bake in a 375° oven for 25 to 30 minutes or till bread sounds hollow when you tap the top (if necessary, cover loosely with foil the last 10 minutes of baking). Remove bread from pan. Cool on wire rack. Makes 1 braid (32 servings).


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I need to practice my braid....hehe