Sage and Onion Bread

Sage and Onion Bread

Step 1:
Combine in bowl:
1 1/3 c. warm water
1 ½ T. dry yeast
1 T. Honey
Cover with plastic wrap,
let proof for 10 min. in a warm spot.

Step 2:
Combine in large mixing bowl:
4 c. whole wheat flour
1 T. baking powder
1 T. salt
2 T. ground Sage
½ t. freshly ground black pepper

Step 3:
Combine proofed yeast mixture into the flour mixture,
Along with:
½ c. chicken broth
½ c. melted butter
Cover, let rise for 60 minutes.

Step 4:
Transfer dough evenly into 2 oiled 4 by 5 by 9 inch loaf pans
that have been lined with parchment paper.

Step 5:Bake in a 350 degree oven for 50-60 min. or until a toothpick inserted into the middle comes out clean.

Cucumber Dilly Bread Sandwiches

These are about as straightforward as a sandwich can get: layer thin cucumber slices onto some 1/2 slices of the dilly bread:

Dilly Bread
Step 1:
Combine in bowl:
1 1/3 c. warm water
1 ½ T. dry yeast
1 T. Honey
Cover with plastic wrap,
let proof for 10 min. in a warm spot.

Step 2:
Combine in large mixing bowl:
4 c. whole wheat flour
1 T. baking powder
1 T. salt
1 ½ T. Dill weed
1 ½ T. Dill seeds

Step 3:
Combine proofed yeast mixture into the flour mixture,
Add:
1 2/3 c. water
1 c. ricotta cheese
Cover, let rise for 30 minutes.

Step 4:
Transfer dough (it looks more like batter at this point), evenly into 2 oiled 4 by 5 by 9 inch loaf pans (a really fool proof way to get the loaves out of the pan neatly is to line them with parchment paper)

Step 5:
Bake in a 350 degree oven for 50-60 min. or until a toothpick inserted into the middle comes out clean. Cool before removing from pans

Orange, Cardamom, Anise, and Currant Bread

I served this for Sunday's breakfast...

Orange,Cardamom,Anise, and Currant Bread

Step 1:
Combine in bowl:
1 1/2 c. warm water
4 t. dry yeast
1 T. Honey
Cover with plastic wrap, let proof for 10 min. in a warm spot.

Step 2:
Combine in large mixing bowl:
3 c. whole wheat flour
1 T. baking powder
2 t. salt
1 T. Anise seeds
1 T. orange peel
1 t. ground cardamom

Step 3:
In separate bowl:
Combine 1 c. dark raisins
½ c. dried zante currants
and 1 c. warm water
Let sit 10 min.

Step 4:
Combine proofed yeast mixture into the flour mixture,
Add:The raisin/currants and the soaking water
¼ c. vegetable oil
Cover, let rise for 30 minutes.

Step 5:
Transfer batter, evenly into 2 oiled 4 by 5 by 9 inch loaf pans (a really fool proof way to get the loaves out of the pan neatly is to line them with parchment paper)

Step 6:Bake in a 350 degree oven for 50-60 min. or until a toothpick inserted into the middle comes out clean. Cool before removing from pans

Basic All Whole Wheat Bread

Basic Whole Wheat Bread

I love the instant gratification of quick breads.
However, I also love the flavor of a yeast bread. I am rather impatient so I have been working on devising an all whole wheat bread, that can bypass the 14-15 hour wait that is required to create a proper ‘sponge’ (so that your bread will rise, rather than become a huge cracker). I have made Irish soda bread before, and it has the instant rise, but lacks the flavor, so I came up with the plan to combine the two recipes. Voila, fresh, all whole wheat bread in about 2 hours.

Step 1:
Combine in bowl:
1 1/3 c. warm water
1 ½ T. dry yeast
1 T. Honey
Cover with plastic wrap, let proof for 10 min. in a warm spot.

Step 2:
Combine in large mixing bowl:
4 c. whole wheat flour
1 T. baking powder
1 T. salt

Step 3:
Combine proofed yeast mixture into the flour mixture,
Add:
1 2/3 c. water
¼ c. extra virgin olive oil
Cover, let rise for 30 minutes.

Step 4:
Transfer dough (it looks more like batter at this point), evenly into 2 oiled 4 by 5 by 9 inch loaf pans (a really fool proof way to get the loaves out of the pan neatly is to line them with parchment paper)

Step 5:
Bake in a 350 degree oven for 50-60 min. or until a toothpick inserted into the middle comes out clean.Cool (an hour?) before removing from pans