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Pizza Dough 


This recipe makes enough for at least three 12-inch pizzas. It can be stretched into two sheet pans and still have enough for one 12-inch round pan, if the crust is left thinner. Once when I had a piece of dough leftover, I formed it into a loaf and baked it and just loved it. Now I often use this recipe to make an Italian type bread.


4 cups all-purpose flour
1 packet quick-rise or instant yeast
1 teaspoon salt
½ cup olive oil
1 1/3 - 1½ cups lukewarm water

Combine the flour, salt and yeast in the bowl of a heavy duty stand mixer or in a large bowl to mix by hand. Add in the olive oil and water and mix until combined. If in a heavy duty mixer, set to knead for 10 minutes with a dough hook. If working byhand, turn dough out onto a lightly floured surface and knead for 10 minutes, until smooth and satiny. Set to rise for about 1½ hours or until about doubled in size.

Pizza Dough
Pizza Dough
Once ready to use, divide dough into 3 equal portions for three 12 or 13-inch pans, or divide dough in half for two 15-inch pans for a thicker crust. As stated above, I have also made two smaller rectangle sheet pans plus one smaller round pan. Lightly grease the pan. Roll out each portion of dough to be larger than the pan requires, as the dough tends to shrink back on itself. Fit the dough onto the pan, pressing the dough upwards at the edges to form a rim to hold in the toppings.

Place your favorite toppings and bake the pizza for about 20 minutes at 475 degrees.

NOTES: If you choose to make this dough into bread, form into 2 long loaves and set onto a greased long baking sheet or French bread pan. Allow the dough to rise until doubled, slash the tops of the loaves with a very sharp knife or a bakers' lame. Bake at 375 for about 25 minutes.



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Gouda, Beer and Bacon Bread 

Such a marvelous combination of flavors, from the smoked Gouda to the whole grain mustard and bacon, is difficult to resist. The aroma while baking is just heavenly.

Makes one 5 x 9-inch loaf

3 cups bread flour
1 packet instant rise yeast
½ cup Stout or Porter beer
½ cup water
¼ cup Stone Ground mustard
2 tablespoons dried onion flakes
1 teaspoon garlic salt
2 teaspoons sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 egg
2-ounces smoked Gouda, shredded
2 strips thick sliced bacon, cut in ¼-inch bits
, fried crisply, drained

Gouda Beer and Bacon Bread
Gouda, Beer and Bacon Bread
In a small saucepan combine the beer, water, mustard, onion flakes, garlic salt, sugar,salt, pepper and olive oil. Set on stove to warm to just tepid, stirring to melt the sugar and salts. In a heavy duty mixer bowl with dough hook, mix together the flour and yeast. Pour in the liquid ingredients and set the speed to lowest setting. Add the egg and knead the dough for about 10 minutes.

If mixing by hand, set the flour and yeast in a large bowl and pour the liquid ingredients over. Begin stirring with a wooden spoon, adding the egg, then using hands when the dough gets thick. Turn out onto a floured surface to knead the dough for about 10 minutes.

At the end of the kneading time by either method, add in the cheese and the bacon and knead just until combined and well distributed in the dough. Set the dough to rise in a warm place until almost doubled in size. (The oven with just the oven light on is perfect).

Spray a loaf pan with cooking spray. Turn the risen dough out and gently form into a loaf, being careful to not completely deflate the dough. Set the loaf into the pan and again allow to rise again until almost doubled in size. If the loaf has been rising in the oven, remove from oven before preheating the oven to 350 degrees (325 on Convect). Bake the loaf for 45 to 50 minutes or until well browned and the loaf sounds hollow when tapped. Cool before slicing.


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Multi Grain and Seed Bread 

I had to give this bread a couple of tries before it came out as I wanted, but it is just perfect. It uses Bob's Red Mill 7 grain hot cereal, plus raw sunflower and sesame seeds. I love a more chewy texture of seeds and nuts in my bread, but my husband prefers a smoother white variety. I  believe I found a balance in these loaves, as the hot cereal is relatively fine and only the sunflower seeds are noticeable. The loaves came out light and soft, not too dark and with just enough texture. It toasts well and is delightful for sandwiches. It is best if some of the flour is King Arthur Flour's "Sir Lancelot Flour", as it helps boost the rising and fluffiness of loaves with heavier textures.

Makes 2 long loaves, about 15 - 18-inches long

5¼ cups bread flour (or half bread flour + half Sir Lancelot flour)
¾ cup Bob's Red Mill 7 Grain Hot Cereal, uncooked
1 packet instant quick-rise yeast
½ cup olive oil
1½ teaspoons salt
2½ cups warm water
2 tablespoons honey
½ cup raw sunflower seeds
6 tablespoons unhulled brown sesame seeds
1 tablespoon bread dough enhancer, optional


Multi Grain and Seed Bread

Multi Grain and Seed Bread, above


Sir Lancelot high gluten flour label, below
If using a heavy duty stand mixer, place all ingredients into the bowl of the mixer, attach the dough hook and start on very low speed to combine ingredients, then increase speed to 2 or whichever speed will knead the dough properly for 12 minutes. Remove dough hook and allow to rise until about doubled in bulk, about 1½ hours.

If mixing by hand, place all ingredients into a large bowl and knead together with hands until completely combined. If desired, turn out onto a lightly floured surface and knead for 12 minutes until the dough is elastic and smooth. Set into a large greased bowl to rise as above.

Once risen, turn the dough out of the bowl onto a very lightly floured surface. Divide the dough into two equal parts. Prepare either a long French bread pan with room for two loaves or a large baking sheet by spraying with cooking spray and sprinkling with cornmeal, or wheat or oat bran. Form the dough halves into long, thin loaves and set onto prepared pan. If using a baking sheet, place the loaves lengthwise, and well separated.  If desired, using a very sharp knife or a baker's lame, make diagonal slashes on top of the loaves. Allow to rise again for about 45 minutes in a warm place, until nearly doubled in bulk. Heat oven to 375 degrees (350 on Convect). Bake the loaves for about 25 - 30 minutes, or until golden.

 
Sir Lancelot Flour
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Caraway Rye Bread 


This bread can be made with regular dry yeast and bread flour, taking about 8 or more hours. Or, it can be made with instant, quick-rise yeast, the addition of King Arthur Flour's Sir Lancelot high-protein flour and take about half the time. Use caraway seeds or not, at your discretion. Another fantastic addition is King Arthur Flour's "Rye Bread Enhancer", which gives added boost to the rising, and extra rye bread flavor.

Makes 2 or 3 loaves

SPONGE:
2½ teaspoons (1 packet) instant/quick-rise yeast
3 tablespoons light brown sugar
1 cup medium rye flour
2 cups warm water, 110 degrees
1 cup bread flour
½ cup Sir Lancelot high-protein flour (or all bread flour)

DOUGH:
½ cup medium rye flour
½ cup dry milk powder
3 heaping teaspoons caraway seeds, or to taste
2½ teaspoons salt
3 tablespoons Rye Bread Enhancer, optional
3 tablespoons cooking oil (olive, canola, walnut, other)
2 - 2½ cups Sir Lancelot high-protein flour, or bread flour

MAKE SPONGE: If using the instant yeast and high-protein flour, use the bowl of a heavy duty stand mixer. Otherwise, use a large plastic or glass bowl. Pour the warm water into a large bowl. Add in the brown sugar, rye flour, instant yeast and flour(s). With whisk attachment or regular whisk, combine ingredients well. Allow the sponge to rest for at least an hour. If using regular yeast and just bread flour, thismixture may be allowed to rest for 4 hours or up to overnight.

MAKING DOUGH: In a small bowl, combine the medium rye flour, dry milk powder, caraway seed, salt and Rye Bread Enhancer, if using. Stir well to combine these dry ingredients, then add to the sponge, along with the oil of choice. With dough hook or wooden spoon if by hand, combine these ingredients well, then begin kneading in the Sir Lancelot high-protein flour, or bread flour, ½ cup at a time. until the dough is smooth and elastic, about 5 minutes. Remove dough hook and allow dough to rest for about 1 hour (2 - 2½ hours if using regular dry yeast), or until doubled in bulk.

Caraway Rye Bread
Caraway Rye Bread:
Round loaf made in heavy enameled Dutch Oven;
Long loaves formed on baking sheet
Below: Sliced loaf

Caraway Rye Bread sliced


Turn dough out onto a floured surface and divide into 2 or 3 portions. Form into loaves of your choosing. These can be long loaves, round loaves, braided or placed into loaf pans, as desired. If making long or round loaves, place parchment onto a large baking sheet and spray with cooking spray. Sprinkle with cornmeal. If making in loaf pans, spray with cooking spray.  Allow loaves to rise until doubled in bulk.

This bread may also be made in a heavy enameled cast iron Dutch oven. Unless you have two of these Dutch ovens, the loaves will have to be made sequentially. To prepare the dough, make a tight round loaf and place onto a towel (not terrycloth) strewn with cornmeal. Cover with another towel and allow to rise.

To bake loaves on baking sheet or in loaf pans, Preheat oven to 450 and bake the loaves for 10 minutes. Lower heat to 350 and bake for a further 5 or  more minutes, until the bread sounds hollow when tapped on the bottom.  If baking in the Dutch oven, preheat the pot in the oven for 30 mintues. Remove pot from oven, remove lid and set aside. Place hand under the towel holding the bread and quickly invert the loaf into the extremely hot pot. Replace lid and place in oven. Tiume for 20 minutes. Depending on how dark you like your crust, remove the lid and bake for a further 5 or more minutes.

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Cinnamon Raisin Bagels 

We tasted these side by side with a good store brand and couldn't tell the difference. Easy to make, a similar recipe to the pretzels below.

Makes 12 - 14 bagels

4½ cups bread flour
5 teaspoons instant rise yeast (about 2 packets)
2¼ cups lukewarm water (no more than 110 degrees)
3 tablespoons sugar
2 teaspoons salt
3 teaspoons cinnamon, separated (reserve 1 teaspoon aside)
1/3 cup raisins

WATER BATH
10 cups water
1 tablespoon sugar
1 tablespoon baking soda

EGG WASH
1 egg white
1 teaspoon agave syrup or corn syrup


In a mixer bowl combine 1½ cup of flour, yeast, 3 tablespoons sugar, 2 teaspoons salt and 2 teaspoons of the cinnamon. Heat the water in the microwave in 30 second intervals until this mixture is just lukewarm, no more than 110 degrees. Add this to the flour in the mixer bowl and turn on low to combine, then increase speed and beat for 2 - 3 minutes. If using a heavy duty mixer capable of kneading bread dough, switch to the dough hook. If not using a heavy duty mixer, continue by hand. Begin adding the 3 remaining cups of flour. Knead for 8 to 10 minutes until smooth and elastic. Add in the last teaspoon of cinnamon for the last 15 to 30 seconds of kneading (this leaves the streakiness of ciinnamon through the bagels). Set aside to rest in a warm place for 20 minutes.

WATER BATH: In a very large pot, combine the water, sugar and the baking soda. Stir well to combine the ingredients and melt the soda. Place on stove and bring to a gentle boil, then reduce to a simmer. Preheat oven to 375 degrees.

GLAZE: Mix together the glaze ingredients, have a pastry brush handy and set aside. Prepare 2 large baking sheets by lining them with parchment. Spray the parchment with cooking spray. Set aside. Have some paper toweling handy for blotting the bagels after their water bath.

Cinnamon Raisin Bagels
Cinnamon Raisin Bagels, above
Forming the bagels, below

Forming Bagels


Turn out the dough onto a working surface. Lightly sprinkle flour over the surface. Divide the dough into 12 or 14 portions. 1.)Take a portion of the dough and form a tight ball by continually bringing sides to top and pinching together. 2.) Poke a finger down into the center, then 3.) using gentle stretching, widen the hole to 4.) far larger than needed. 5.) The yeast makes the dough springy, and it will come back down to a very small hole. Set aside and continue with all the bagels. Allow them to rest for 20 minutes.

6.) If the pot with the simmering liquid is large enough, place 2 or 3 of the bagels at a time into the pot. Time them for 1 minute. Flip and time for one minute more. Remove to the paper toweling with a large slotted spoon or spatula and blot well. Gently place onto the baking sheets. Repeat until all the bagels are on the baking sheets. Brush the bagels with the prepared glaze. Have the oven racks set at the lower and middle positions. Place the two pans in the oven and bake until golden, about 20 minutes.


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Soft Pretzels 

Soft pretzels are a treat when we visit malls, theme parks or the movies. Making them at home is far less expensive and takes only 2 hours, start to finish. Beer is a great option, giving a depth of flavor - I used a Weiss type beer - but is not necessary.

Makes 10 medium or 5 large pretzels

PRETZELS:
4 - 4½ cups bread flour
2 packages instant yeast
1 cup water plus ½ cup beer (OR use all water)
3 tablespoons sugar
2½ teaspoons salt

BOILING LIQUID:
7 cups water plus 1 cup beer (OR use all water)
½ cup baking soda

GLAZE:
1 egg yolk
1 tablespoon water
1 teaspoon agave syrup (or white corn syrup)

Coarse Salt, or Pearl Salt for sprinkling

A Basket of Soft Pretzels
A Basket of Soft Pretzels
PRETZEL DOUGH: In a mixer bowl combine 1½ cup of flour and the yeast. Separately, combine in a microwave safe bowl the water, beer sugar and salt. Heat in 30 second intervals until this mixture is just lukewarm, no more than 115 degrees. Add this to the flour in the mixer bowl and turn on low to combine, then increase speed and beat for 2 - 3 minutes. If using a heavy duty mixer capable of kneading bread dough, switch to the dough hook. If not using a heavy duty mixer, continue by hand. Begin adding up to 4 more cups of the flour, 1 cup at a time (I only used 2½ for a very stiff dough). The dough is very firm. Knead for 8 to 10 minutes until smooth and elastic. Set aside to rest for 20 minutes.

BOILING LIQUID: In a very large pot, combine the water and beer, if using, and the baking soda. If using the beer, the liquid will foam up a lot - this is fine. Stir well to combine the ingredients and melt the soda. Place on stove and bring to a gentle boil, then reduce to a simmer. Preheat oven to 400 degrees.

Mix together the glaze ingredients, have a pastry brush handy and set aside. Prepare 2 large baking sheets by lining them with parchment. Spray the parchment with cooking spray. Set aside. Have some paper toweling handy for blotting the pretzels after their water bath.

Turn out the dough onto a working surface. If the dough is very dry, you may not need any flour for the surface. Divide the dough into 10 portions (or 5 if you want the very large pretzels). Roll out the dough into 2 foot long ropes. Holding the 2 ends, form a "U" shape, then bring down the ends, criss-crossing to form the pretzel shape. Pinch together the 3 intersection points so they stay put.

If the pot with the simmering liquid is large enough, place 2 of the pretzels at a time into the pot. Time them for 1 minute. Flip and time for one minute more. Remove to the paper toweling and blot well. Place onto the baking sheets. Repeat until all the pretzels are on the baking sheets. Brush the pretzels with the prepared glaze. Sprinkle with the salt. Have the oven racks set at the lower and middle positions. Place the two pans in and bake the pretzels until deeply golden, about 18 to 20 minutes. More time may be needed if baking the extra large sized pretzels.


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Bacon Chile Cornbread 

A moist and flavorful cornbread with both a can of green chiles and fresh jalapeno, along with bacon and a can of corn kernels. This is excellent on its own, with my Guinness Chili con Carne, or with eggs for breakfast.

Makes one 9 x 9 inch pan, 12 servings or more

1½ cups all purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
¾ teaspoon salt
1 stick butter, melted
2 eggs
1 cup milk
1 (4-ounce) can diced green chiles
1½ cups corn kernels (1 can or frozen kernels)
1/3 cup fried bacon, chopped
1 tablespoon finely minced shallot, or to taste
1 fresh jalapenos
, minced finely

Bacon Chile Cornbread
Bacon Chile Cornbread



Preheat oven to 375 degrees. In a bowl, combine the first 5 ingredients and whisk to combine. Melt the butter and add the milk and eggs and whisk to combine. Pour the wet ingredients into the dry ingredients and mix just until moistened. Add in the canned chiles, corn, bacon, shallot and jalapeno just until combined.

Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.


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Double Chocolate Bread 

This rich chocolate yeast bread is made with both cocoa and chocolate chips
. Toast a slice and slather with butter and honey and you have the flavors of a brownie. It is always a hit with any chocolate lover.

Makes two 8 x 5-inch loaves

1 package yeast, instant preferred, or "brown yeast" for sweet breads
3 cups bread flour
¼ cup brown sugar
¼ cup cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
4 tablespoons butter, room temperature
1 egg
1 cup milk, warmed
¼ c
up water
1 cup chocolate chips


Double Chocolate Bread
I cut this Double Chocolate Bread into small squares and served it with strawberry butter and a bit of fresh strawberry for a Princess Party. All the little "princesses" just loved them.
In the bowl of a heavy duty mixer, combine together the flour, yeast, brown sugar, salt, cocoa, cinnamon. Add the warm milk, water and the egg, along with the chocolate chips and set the mixer to stir, then allow to knead for up to 8 minutes. Lower bowl, remove the dough hook, and allow to rise until doubled in bulk - about 2 hours.

Remove dough to a floured surface and divide into two sections.  Gently roll into loaves and place in greased loaf pans, and allow to rise once more until doubled in bulk.

Bake in a preheated 350 degree oven for about 30 minutes.  These are smaller loaves, but they are dense, so may require the whole 30 minutes baking time.

NOTES: Rich yeast doughs sometimes take a very long time to rise. The King Arthur Flour Bakers catalogue has "SAF Gold Instant" yeast, made especially for these rich yeast doughs. It only comes ina 1 pound brick, so if you do not make rich yeast dough often, this is not for you.

If desired,
½ to 1 cup of raisins may be added to the dough at the beginning of the kneading time, along with the chocolate chips. The raisins make a more moist bread.


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Italian Bread 

This recipe is the perfect accompaniment to any Italian meal. It is obviously not confined to an Italian meal in order to enjoy. It is a nice white bread with great texture, and as it is lightly soured, has wonderful flavor. Start a few days in advance. Some Italian breads do not use any salt in the recipe. I like a little.

Makes 2 loaves

1 cup water, warm
1 tablespoon yeast
1 cup all-purpose flour
1¼ teaspoons yeast
¼ cup water, warm
1 cup water, warm
3½ cups unbleached flour
1¼ teaspoons salt

Make Starter:  Mix 1 cup warm water with yeast and let proof for 5 to 10 minutes. Add 1 cup flour and mix well, about 5 minutes. Cover with plastic wrap and place in a warm place on the counter to rise from 1 to 3 days.

Italian Bread sliced
Italian Bread, sliced
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Italian Bread ready to bake
Italian bread, ready to bake

On the day you are ready to work with the bread, mix the 1¼ teaspoon dry yeast and the ¼ cup warm water. Let proof about 5 minutes, then add the extra 1 cup warm water. Add to the starter and mix well. (At this point, the mixture can be placed in the bowl of a heavy duty stand mixer with dough hook to proceed. Add in the flour and salt and set at speed 2 for 10 minutes.) Add the flour and when it holds together, knead on a floured surface for 5 to 10 minutes. Return to bowl and coat with olive oil. Let rise about 2 hours or until doubled in bulk.

Prepare pans by greasing and sprinkling with cornmeal. Punch down dough and shape into two loaves. The loaves can be placed onto a metal former as pictured above, or onto a baking sheet, lengthwise and well separated, or if the taste and flavor of this bread is preferred, but a more structured loaf is desired, use two loaf pans. Let rise. Sprinkle a heated stone or a baking sheet with cornmeal and bake loaf at 350 degrees for about 30 minutes.

NOTES: I have also used this bread to make Bread Bowls. One loaf will make 4 individual bread bowls, or 2 larger bowls that can be used to hold things like dip at a party.


Large Italian Bread Bowl
Large
Italian Bread Bowl with Chili Cheese Dip
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Stollen 

Stollen is a traditional German bread usually made for the Christmas Holidays. It is a very rich dough, full of fruits and nuts, and sometimes filled inside with almond paste. Because of the very heavy, rich dough, the yeast takes a very long time trying to grow, and the bread can be an all day process, while waiting for it to rise.

There is another type of yeast available, SAF Gold Instant Yeast, which is meant for precisely this type of rich dough. Unfortunately, it is only available in 1-pound bricks. The reason behind the slow rising process, as explained in the King Arthur Flour / Baker's Catalogue is this:

“Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. The special strain of yeast in SAF Gold is ‘osmotolerant’ – it requires less water. So it's able to grow happily despite sugar's attempts to leave it ‘high and dry.'”

All that aside, this is a most excellent bread. It is sweet and rich and filled with all the fruits and nuts.  It is excellent for breakfast, slightly warmed, or at any time. To make it more festive, I sometimes drizzle on a thin confectioners' sugar glaze and allow it to harden.


6 - 8  cups bread flour
2 packages dry yeast
1½ cups water or scalded milk (at 85-degrees)
½ pound raisins
½ pound almonds, blanched, peeled, chopped
½ pound candied fruits (cherries, orange peel, pineapple)
¾ cup sugar
1½ cups butter (3 sticks), room temperature
3 eggs, room temperature
¾ teaspoon salt
¾ teaspoon grated lemon or lime zest
2 tablespoons brandy or cognac (optional)

DIRECTIONS:

Blanch almonds in boiling water until the skins soften, drain and rinse, peel and chop the almonds. Or, just use already slivered almonds.

Mix the yeast into the scalded milk, cooled (or water) to about 85 degrees
. Allow to rest for10 minutes.

Chop the candied fruits into smaller bits and add a little flour, tossing so the fruits separate more easily. Add in the raisins and almonds, tossing to combine. May substitute golden raisins (Sultanas) for all or part of the total amount.

Once the yeast has bloomed, add in 1 cup of the flour and whisk well. Allow this sponge to grow until doubled in size, about ½ hour.

Stollen loaves baked
Stollen loaves baked, above
Stollen dough, below
Stollen dough
Cream the butter until light. This may be done in a large, heavy duty mixer, such as Kitchen Aid. Add in the sugar, a little at a time. Beat in the eggs until combined. Add in the brandy or cognac, if using. Add in the fruits and nuts, lemon or lime zest and the risen sponge mixture to combine, then add in another 5 to 7 cups of flour, as needed. Knead for about 10 minutes until the dough is silky smooth and elastic.

Place the bowl in a warm place and allow the dough to rise until almost doubled in bulk. Once risen, turn out onto a floured surface and divide into 2 sections. Form each section into a loaf and place into greased loaf pans. These loaves may also be formed into oval or round loaves and placed on baking sheets.  Allow to rise in a warm place until almost doubled in bulk. Bake the loaves in a preheated 350 degree oven for about 45 minutes.


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Swedish Limpa Rye Bread 

This bread is lightly sweet and nothing like the rye breads with caraway. The recipe was given to me by a friend long ago, whose Swedish grandmother gave it to her. The recipe as I am placing here is one-third of the original recipe, though she said it just didn't turn out right if you didn't make the whole amount. Using a whopping 24 cups of flour, not too many bakers outside of a large bakery would want to attempt such a large mass. Here is the reduced recipe, and I urge you to try it because it is splendid.

Makes 4 round loaves

2 packages regular dry yeast
½ cup warm water
2 cups sifted rye flour
¾ cup dark molasses
½ cup shortening
2 teaspoons salt
2½ cups boiling water
6 cups bread flour

Swedish Limpa Rye Bread
Swedish Limpa Rye Bread



DIRECTIONS: Mix the yeast into the ½ cup of water; set aside. Combine the rye flour, molasses, shortening salt and the boiling water and blend well; allow to cool to lukewarm. Add in the yeast to combine, once the temperature is cooled. Begin adding the 6 cups of bread flour to make a soft dough. Turn out onto a well floured surface, cover and allow to rest for10 minutes. Knead the dough for 15 minutes, place in to a lightly greased bowl and allow to rise until doubled in size, about 1½ to 2 hours.

Punch down the dough, cover and let rise again for about 30 minutes. Turn out the dough and divide into 4 sections. Shape the sections into round loaves and place on greased baking sheets, well apart. Let rise until doubled, about 1 hour.

Bake at 350 degrees for 35 to 40 minutes.

NOTES: If you are using Rapid Rise, or Instant Yeast, just add all of the water called for into the second step when mixing the rye flour, molasses, shortening and salt. Add the packets of instant yeast to part of the white flour and mix before adding to the cooled mixture.

If you have a Bread Dough Enhancer, a mixture with a combination of ingredients, including extra gluten to help with rising, add according to directions, into some of the white flour before adding in to the cooled mixture.

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My Kitchen Aid Mixer Bread 

My interpretation of my Mom's and Grandma's bread recipe, for  modern-day bread bakers.  This bread can easily be made by hand, also. 

Makes 4 loaves

1 stick butter
½ cup honey
½ tablespoon salt
3 cups hot water
2 cups bread flour
1 cup dry milk powder
2 packets instant dry yeast or quick rise yeast
3 eggs
6 - 7 cups more bread flour



My Kitchen-Aid Mixer Bread
My Kitchen-Aid Mixer Bread

In Kitchen-Aid, or other very heavy duty mixer, place butter, honey, salt and hot water, until butter is melted, or at least very soft. Allow to cool to lukewarm. In a large measuring cup or medium bowl, combine the 2 cups bread flour, the dry milk powder & yeast; stir together to combine. Making sure the water in the mixer bowl is not too warm, add in the dry mixture. Fit the mixer with the dough hook and turn on Stir or lowest setting possible to combine. Turn mixer to speed 2 to mix all dry ingredients in and then turn speed down to stir. Add in the eggs, and increase speed to combine well. Begin to add in more flour, 1 cup at a time, until you have added in 4 extra cups. At this point, watch carefully how the dough acts; start timing the kneading period for about 10 minutes from this point. The dough should remain soft, but not too wet. You will probably add in 8, possibly 8½ cups of flour total, but this will also depend on the ambient humidity level. If the dough gets too dry, it will try to climb right up the dough hook. This is more flour than was needed, but you will still get good loaves of bread - don't worry!

Drop the bowl down and remove dough hook. Allow the dough to rest for 1 - 2 hours, or until at least doubled in bulk. If using regular dry yeast, punch down and allow the dough to rise again, until almost doubled in bulk before proceeding.

Bread Bowl with Guinness Chili
Using dough, make Bread Bowls;
this one with Guinness Chili con Carne
Flour a suface and pull out all the dough, folding in and over on itself a couple of times. Divide the dough into 4 pieces. Grease 4 loaf pans (4 x 8 or 5 x 9). Take one of the sections of dough and flatten it a bit with your hands. Begin rolling it from one end, tucking it in as you roll, to form a nicely shaped loaf. Place it in one of the pans, repeating with the other three sections of the dough.

If making Bread Bowls for individual serving size, each loaf sized piece of dough is further divided into 4 sections. Tuck the dough under until a smooth round ball is achieved. Place these 4 on a baking sheet, without crowding. If more bread bowls are needed, use another loaf or more, for 4 bowls per loaf.

Allow the loaves to rise until they have risen just above the pan tops or about doubled in bulk.  Heat oven to 350 degrees.  Bake bread for approximately 30 minutes. Bake Bread Bowls for about 25 minutes, until nicely browned. Once removed from the pan, the loaves sound hollow when the bottom is tapped.  Turn the loaves onto racks to cool.  When making the 4 loaves, I usually freeze three until needed.



To make this bread by hand, begin exactly the same; mix the first 4 ingredients in a large bowl and allow to cool to lukewarm.  Add in the dry mixture of 2 cups flour, 1 cup dry milk & yeast.  Stir well with a wooden spoon. Add in eggs and stir until well blended. Begin adding in the extra flour.  When you can no longer stir it with the spoon, begin using hands. Combine until enough flour has been added to make a nice not-too-sticky dough.  At this point, you can knead it IN the bowl, or turn out onto a floured surface and knead.  If kneading in the bowl, it will be one-handed kneading, as you have to hold the bowl steady with the other. On a surface, you must add flour to be able to knead without it sticking too badly, so there is the risk of adding in too much extra flour. It will still be good bread! Knead the bread for about 10 mintues. Set aside in a bowl to rise until doubled in bulk. 

If using Instant or "Rapid Rise" yeast, proceed to next step. If using regular dry yeast, punch down briefly and allow to rise a second time, until almost doubled in bulk.  Turn out onto a floured surface and divide dough in four sections and proceed as above for forming and shaping loaves or bread bowls.

VARIATIONS: This is a large recipe. Some can be made into loaves, but you might consider other things with the rest. Divide a one loaf portion into 24 or 30 pieces and make rolls with them. Place into greased muffin tins to bake at 350 for 15 or 20 mintues. For cloverleaf rolls, divide each of the portions into 3, form nice little balls and place three balls in each muffin cup.

*MAKE AHEAD: These rolls can be made and placed in the muffin tins and frozen. Once frozen hard, remove them from the tins to a zip-top freezer bag or other freezer container and they may be kept for a couple of months until needed. When needed, remove from the freezer earlier in the day and place the rolls back into greased muffin tins. Allow them to thaw and rise, about 3 or more hours, depending on ambient temperature. Bake as stated above.

NOTES:  If you are wondering why I use dry milk powder rather than regular milk - one, I don't really use milk often enough to keep it around. On the other hand, milk added in to a yeast bread recipe requires scalding first. This means another pan I have to wash. It is simpler to add dry milk powder to the dry ingredients and use lukewarm water to start with. 

The original recipe called for sugar, and not honey.  If you prefer, sugar works just fine.

For Easter, my Mom, and hers before her, always made this bread in braided loaves. For each section of the dough, divide into three and roll out each of these three sections into a rope at least a foot long. Pinch ends together and braid the strands, again pinching together the ends when complete. Gently lift into the prepared pan and allow to rise as stated above. Just before baking, if you would like a nice shiny top to this or any of the loaves, mix an egg yolk with a little water. Brush on the egg yolk mixture, being very careful not to let any run down the sides of the loaf into the pan. This will act as glue while baking and prohibit the loaf from rising properly, as it is now anchored to the pan. This is also important if brushing onto the braided loaf. If the egg wash gets into the creases where the strands are braided together, it will impede the proper expansion of the loaf. Try and keep the brush relatively dry when brushing on the egg wash, and there will be no problem.

Cloverleaf Rolls
Cloverleaf Rolls,
made from My Kitchen Aid Mixer Bread

Make 3 lengths of dough; pinch ends together.
Braid loosely, wider than long.

Making Braided Loaves

Pinching together end of braid
Braid in pan, ready to rise
Braided Loaves

Brushing on Egg Wash, Baked Loaves:
without egg wash, left  |  with egg wash, right

Egg Wash | Baked Loaves

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Herbed Onion Loaf 

A spectacularly flavored bread; great for anything from sandwiches to dinner rolls! 

Makes 2 loaves

¼ cup water
¾ cup cottage cheese
¾ cup sour cream
3 tablespoons sugar
1 envelope dry onion soup mix (or see my recipe)
1½ tablespoons butter

1 package instant yeast
3 1/3  cups all-purpose or bread flour
¼ teaspoon baking soda
1 egg
2 - 3  tablespoons fresh herbs, or to taste (dillweed, rosemary, and/or thyme)

Herbed Onion Loaf
Herbed Onion Loaf

TO MAKE BY HAND: Begin the same, heating the liquid ingredients to lukewarm.  Pour them into a large bowl and add in the dry ingredients, along with the fresh herbs.  Blend well, either beginning with a spoon or hands, abandoning the spoon when the mixture is too thick to mix.  Add in the egg and continue to mix, turning out onto a floured surface to knead for 10 to 12 minutes.  The dough should be smooth and elastic.  Set into a greased bowl, cover with a towel and allow to rise until about doubled in bulk; about one hour.  Turn out onto a clean floured surface and lightly turn a few times.  Divide dough in half and form into loaves as above.  Allow to rise until nearly doubled in bulk, then bake in a preheated 350 degree oven as stated.

TO MAKE DINNER ROLLS (such as cloverleaf):  Each loaf should make about 1 dozen rolls.  Divide one portion of the dough in half, then in half again.  Divide each of these portions into 3 equal pieces.  Now you have a dozen rolls.  These can be left as single balls, set into greased muffin pans to rise, OR further divide each of the balls into 3 equal pieces, roll each of the three and set the three little balls together in one greased tin.  Repeat with the other 11 pieces.  Bake for about 15 minutes, or until nicely browned.

The rolls can also be made by forming into balls, or elongated "football" shapes and placed well-spaced onto greased baking sheets to rise and bake.
Mix together the water, cottage cheese, sour cream, sugar, butter and the dried onion soup mix in a microwaveable bowl and heat to just lukewarm (this can also be done on the stove in a small saucepan). Pour this mixture into the bowl of a heavy duty mixer (I use my Kitchen-Aid). In another bowl, mix together the flour, yeast and soda (you can add some gluten to this, per package directions, to help with rising). Add these dry ingredients to the wet ingredients in the mixer bowl and starting slowly, mix to combine; add the egg and continue mixing. Move speed up to notch two and knead with the dough hook for about 8 minutes. If the dough does not pull together and start pulling from the sides of the bowl, add more flour, a little at a time until the dough has some body and holds together. If the dough is too dry (forming a clump that will not fall from the hook), add, on lowest speed, a little water at a time, until dough is elastic.

 

Allow dough to rise in the mixer bowl (can remove the hook at this point, if preferred) until about doubled in bulk. On a clean counter or board, lightly knead dough to remove any large air pockets and divide the dough into two portions. Form each into a loaf. If preferred, these can be put into greased loaf pans. Alternatively, the loaves may be set onto a greased baking sheet and allowed to rise until doubled in bulk. Bake in a preheated 350 degree oven for 25 to 30 minutes.

If preferred, the bread can be baked directly on a pizza stone. Allow formed loaves to rise on cookie sheets that have been strewn with cornmeal to prevent sticking. Slide loaves directly onto the preheated pizza stone and bake the same way.


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