Bread recipes

[Sandra]

Whole wheat dinner rolls.

2 tablespoons dry yeast
1 cup lukewarm water

1 cup hot water
1/4 cup honey
1/4 cup molasses (can use all honey but I love the combination if you don't love molasses I would use 1/2 cup honey instead of the combination of the two)
3/4 cup oil
2 teaspoons salt
2 eggs, beaten

6 cups whole wheat flour

Dissolve yeast in the warm water. Let sit 5 minutes until bubbly.
Mix the hot water, honey, molasses add eggs, stir well.
Add the yeast and then work in the flour.
I knead it in the same bowl I mix it in.

Chill the dough until firm to make it easy to work with.
Shape into rolls and allow to rise
bake 425 degrees for 10 to 12 minutes.

to make the hamburger buns
roll or shape the dough to about 1/2 inch thick use custard cups to cut
allow to rise on oiled cookie sheet
bake 400 degrees for 10 to 12 minutes.

[Sandra]

My favorite whole wheat bread

1 cup lukewarm water
dissolve 2 packages of yeast

1 cup boiled milk cooled
1/2 cup sugar or I prefer 1/4 cup molasses and 1/4 cup honey instead of sugar if your not used to molasses start with about a tablespoon and use honey for the rest of the 1/2 cup
1/4 cup oil
1 teaspoon salt.
approx 8 cups of whole wheat flour
(I exchange one of the cups of flour for a combination of 1 or 2 Tablespoons of wheat germ, oat bran, wheat bran and then the remainder of the cup I use soy flour)

mix, knead and let rise, then divide into 2 loafs.
raise again then bake at 350 degrees for 30 to 45 minutes.
loaf will sound a little hollow when tapped

[Sandra]

My favorite white bread
2 packages dry yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs
1/4 cup oil
6 to 6 1/2 cups unbleached flour
soft butter or margarine
dissolve yeast in warm water, stir in sugar, salt eggs, oil and 3 cups of the flour and beat until smooth. Mix in enough flour to make dough easy to work.
Knead and then place in greased bowl, greased side up.
punch down and divide into 2 loaves, knead again and let rise until double about 1 hour. brush tops with the soft butter.

bake 375 degrees for 30 to 35 minutes the loafs will sound hollow when done.

I use this for pizza crust too and bake 450 degrees 15 minutes. Makes a deep dish type pizza.

[Sandra]

caramel pecan rolls

1 package dry yeast
1/4 cup warm water
1/4 cup lukewarm milk (scalded and then cooled)
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/4 cup shortening or butter or margarine
2 1/4 to 2 1/2 cups unbleached flour
dissolve yeast in warm water then stir in milk, sugar, salt, eggs, shortening and flour until dough is easy to handle.
Turn onto lightly floured board and knead until smooth, about 5 min.
place in greased bowl with greased side up. It can be refrigerated for a few days at this point)
Cover let rise in warm place until double, about 1 1/2 hrs.

Punch down and roll out into large rectangle 15 x 9 inches.

In a 13 x 9 x 2 baking pan melt 1/2 cup butter or margarine then mix in 1 cup packed of brown sugar 4 tablespoons corn syrup and 1 cup of pecans

slice dough into 15 slices and place over the caramel mixture and let rise until double

bake 375 degrees for 25 to 30 min.

right after taking out of oven invert onto a slightly larger baking sheet.

these are great warm but allow to cool for awhile to avoid getting burned by the hot caramel.

[JohnS]

I forgot to mention the raisins, it is whole wheat cinnamon raisin bread.

I have not converted it to metric yet, but I'll paste what I said about units in the other thread to help anyone converting.

Edit: I went metric on the fly as I prepared this bread this morning. See metric in parentheses. I didn't bother with teaspoons; measure 5 mL. All are "as measured" including any sloppiness on my part and a sample of one. Some could benefit from "sensible rounding."

As US recipes are all volumetric, we need to decide how to give the recipes, though. It may slow me down a bit, but I could weigh cups of flour as I go. Alternatively, we could use the approximation 1 US cup = 240 mL and you could measure volumetrically.

The liquid is no problem, we all measure by volume and Sandra and I could both use mL.

The other ingredients are generally small amounts, and can be measured volumetrically. The US teaspoon is 5 mL, tablespoon is 15 mL, I think the Australian tablespoon is 20 mL. I propose we convert them all to mL, so we don't have to think about "who's spoon."

This is a bread machine recipe for 1.5 lb loaf. Ingredients are in order of addition to the pan:

Add 1 teaspoon salt to 9 fl oz (270 mL) of water, warm in microwave to about 37 °C, stir to dissolve the salt. Add to pan

1 fl oz canola oil (30 mL)

2 cups whole wheat flour (260 g)
2 teaspoons dry yeast
3 Tablespoons vital wheat gluten (25 g)
1 cup (white) bread flour (142 g)
3 Tablespoons dark brown sugar (42 g)
3 Tablespoons dry milk powder (17 g)
2 teaspoons of cinnamon

1/3 - 1/2 cup ( 97 g) raisins (I use all that fit in "extras" dispenser of machine.)

Start machine, remove promptly when loaf is finished.

Remarks:
1) The detailed order of ingredients is only important if it sits for a delayed start to be finished at a certain time. The flour layers buffer the yeast from the liquid, salt, and sugar until mixed. Otherwise, all wet, followed by all dry in any order.

2) You can use half milk, half water and omit the dry milk powder, but it shouldn't sit unstarted if you do this.

3) You can substitute butter or another vegetable oil for canola (probably NOT olive oil, as I think the flavor would clash).

4) You can omit the cinnamon and substitute another dried fruit. I have used dried cranberries or cherries. Dried apricots are good (with cinnamon). Fresh or canned fruit gets too beat up in machine mixing.

5) The only way I can get whole wheat to rise well is to use 1/3 bread flour (higher gluten than all purpose) plus extra gluten.

6) You can omit both fruit and cinnamon and it is my basic whole wheat bread recipe.

[Mrs X]

Many thanks Sandra and John. 1 question, what % gluten is your bread flour? - Thanks.