|When we make
bread, we participate
in the same alchemy as countless generations before us who
the carbon dioxide produced by tiny yeast cells digesting carbohydrates
to make bread, and used the alcohol they make to create beer
wine. We've been at it so long, it is likely part of our genetic code.
butter. Add very
hot water slowly to the dry ingredients.
3 - 3 ½ cups unsifted ﬂour
4 teaspoons sugar
1½ teaspoons salt
1 package dry yeast
2 Tablespoons soft butter
1¼ cups very hot water (105–115°F)
Measure and combine 1 cup ﬂour, sugar, salt, and undissolved
dry yeast in a large bowl. Mix well.
Beat the mixture for 2
minutes. Add 1 cup ﬂour or enough to make a thick batter. Beat for 2 or
3 minutes. Stir in more ﬂour to make a soft dough.
Cover the bowl tightly with plastic wrap. Let rise in a warm place for
Take the dough out of the bowl and place it on a ﬂoured surface. Knead
dough until it is smooth. The dough is then ready to shape and bake.
Most artisan breads are variations on the Basic Bread Dough
recipe. Making a Honey, Raisin and Rosemary Bread, for instance, begins
with mixing together flour, sugar, salt and then adding yeast.
In a separate bowl, mix together a ½ cup honey
and ½ stick of butter.
Heat in a microwave or over low heat so the butter melts and
mixture is smooth. Whisk in a cup of buttermilk and 2 eggs. Add this to
the flour mixture and stir.
Add enough flour to make a ball of dough, but instead of covering and
allowing to rise, turn it out onto a well-floured surface and knead in
the flavoring ingredients - raisins, walnuts, rosemary -
one at a
place the dough in a well oiled bowl and turn over so
that the top is greased as well as the bottom. Cover with
wax paper, or a clean kitchen towel and lket rise in a
location for about 2 hours, or until doubled in size.
the dough down and divide in half. Shape into two bread loaves
and place on parchment paper lined baking sheets. Let rise 30 minutes
to an hour, then bake in a preheated 375°F oven for 30
minutes or until
golden brown. Remove and serve warm.
by Beatrice Ojakangas
Minnesota Press, 2003
Quick breads are
loaves that need no kneading or time to rise. They are leavened with
baking powder or baking soda instead of yeast. As such, they can be
concocted in 10-15 minutes and be fully cooked and on the table in less
than an hour. That's quick indeed!
The 60 or so recipes in this small book are mostly for breads and
coffee cakes that require little fuss or preparation. The selections
are divided into Tea Breads; Dark and Rich Breads; Stick, Rolls, and
Corn Breads; Old-Fashioned Coffee Cakes; Holiday and Ethnic Cakes.
There's also a section of Spreads for Breads that includes recipes and
instructions for making spreads like Savory Herbed Cheese, Spiced
Honey, and Whipped Spiced Amaretto Butter.
Look here to find a Fruited Apple or Cheddar Date Nut bread for holiday
parties, a Finnish Barley Bread for breakfast toast, or a classic Sour
Cream Cinnamon Coffee Cake. Also featured are recipes for Boston Brown
Bread, Quick Sally Lunn, Caraway Beer Bread, Zucchini Walnut Bread,
Date Nut Bread, Yankee Corn Bread, German Stollen, Scandinavian
Jukelage, Hot Pepper and Bacon Corn Bread, and more.