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Thread: Bread Recipes

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    Irish Freckle Bread

    1 (0.25 ounce) package active dry yeast
    8 tablespoons sugar, divided
    1 cup warm water (110 to 115 degrees)
    1/2 cup butter or margarine, melted
    2 eggs
    1/4 cup warm mashed potatoes (without added milk or butter)
    1/2 teaspoon salt
    3 1/4-4 cups all-purpose flour
    1 cup raisin

    1. In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
    2. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
    3. Stir in raisins and enough remaining flour to form a soft dough.
    4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
    5. Place in a greased bowl, turning once to grease top.
    6. Cover and let rise in a warm place until doubled, about 1 hour.
    7. Punch dough down.
    8. Turn onto a lightly floured surface; divide into eight portions.
    9. Shape each into a ball.
    10. Place dough balls in a greased 10-inch springform pan.
    11. Cover and let rise until doubled, about 30 minutes.
    12. Place on a baking sheet.
    13. Bake at 350 degrees for 25-30 minutes or until golden brown.
    14. Remove sides of pan.
    15. Place on a wire rack to cool.

    This is an authentic recipe traced back to County Cork and can be freezed!

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    Thumbs Down Bread Recipes

    Ingredients:
    - 1 cup oil
    - 3 eggs
    - 2 cups sugar
    - 1 tablespoon cinnamon
    - 1 teaspoon vanilla
    - 1/4 teaspoon baking powder
    - 1 teaspoon baking soda
    - 3 cups flour
    - 2 cups chopped zucchini
    - 1 cup chopped nuts (optional)

    Directions:
    1. Pre-heat oven to 350 degrees.
    2. Grease and flour 2 bread loaf pans.
    3. Blend oil, eggs, and sugar.
    4. Add cinnamon, vanilla, baking powder, and baking soda.
    5. Fold in flour, and zucchini.
    6. Add nuts (optional).
    7. Bake for 1 hour.

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    Bread Recipes

    I am looking for any bread recipes. The store bought bread around here is bad and bad for you. I mostly like crusty type breads and rolls white, wheat, or rye. Thank you very much. SpearBrave

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    I suggest to buy a bread making machine. If you want to make your bread at home it's a good investment. You can also use it for muffins and other bread products.

    This is a wheat bread recipe I use. I found it online, it's for whole wheat bread:

    INGREDIENTS (Nutrition)

    * 1 1/2 teaspoons active dry yeast
    * 3 cups whole wheat flour
    * 1 1/2 teaspoons salt
    * 1 1/2 tablespoons white sugar
    * 1 1/2 tablespoons nonfat dry milk powder
    * 1 1/2 tablespoons margarine
    * 1 1/4 cups warm water (110 degrees F/45 degrees C)

    DIRECTIONS

    1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
    2. Select Whole Wheat or Basic Bread setting. Press Start.
    Anyway, here a plain recipe for bread made in the oven:

    Ingredients

    * 1 package Yeast active dry yeast
    * 1 tablespoon Sugar
    * 5.5 cups All purpose flour
    * 1 tablespoon Salt
    * 0.25 cup Cornmeal
    * 2 cups Water; warm - not over 110 F
    * 2 cups Water boiling

    Instructions

    Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead.

    Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes.

    Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours.

    Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes.

    Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes.

    To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.

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    Smile

    Thank You, I will try both of them next weekend or maybe if I have time sooner.

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    Bauernbrot ( Farmer's Bread )

    Bauernbrot ( Farmer's Bread )

    Ingredients
    1 1/2 ounces compressed fresh yeast
    1 quart warm water
    2 tablespoons white sugar
    4 cups all-purpose flour

    8 cups white rye flour
    4 cups all-purpose flour
    2 tablespoons salt
    1 teaspoon white sugar
    2 cups warm water
    Directions
    1.First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
    2.After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
    3.In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean counter top works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
    4.When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
    5.Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
    http://allrecipes.com/recipe/authent...ot/detail.aspx

    We have been making this about two months now, it is very good. Be sure you add moisture to your oven to get a good crust.

    You may have to alter the recipe, or add bread spices.
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