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Tuesday, July 8, 2008

Lughnasadh Recipes -- Bread

Tuesday, July 8, 2008
To me, one of the most delicious smells that will ever pervade a house is the smell of fresh baked yeast bread. My only regret is that during the hot times here in Florida where I live, I can't run my oven that much and not pay for it when the bill comes.
So what is it that you need to get started on making bread? Surprisingly a very small list.
  • Flour
  • Yeast
  • Water
  • Salt
  • A warm place to let the dough rise
  • A place to knead the dough
Yes, that is it. Now of course the recipes vary but these are the basics. The steps are equally simple. Mix, knead, rise and punch down. Then bake. Now with all of this here are some recipes for you to try. Happy Baking!

60 Minute Mini Bread

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package quick-rise yeast
  • 3/4 cup water
  • 1/4 cup milk
  • 2 tablespoons butter or margarine
  1. In a mixing bowl, combine 2 cups flour, sugar, salt and yeast.
  2. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F.
  3. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water.
  4. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Bread Bowls

  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon white sugar
  • 1 3/4 cups warm water (110 degrees F)
  • 2 cups whole wheat flour
  • 2 cups bread flour
  • 2 teaspoons salt
  • 1 egg white
  • 2 tablespoons water
  1. In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes.
  4. Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool.
  6. Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.

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