YEASTLESS BREAD: This is another easy recipe that produces a wholesome bread to go with a nice meal.

OAT-BRAN BREAD:

 

 

 

 

dry ingredients: 

    2 cups all purpose flour                              

    1 ½ cups quick-cooking oats

    1 cup all bran cereal                                               

    1 tsp. baking soda

    1 ½ tsp. salt                                                 

    ½ cup raisins

liquid ingredients:

    2 eggs                                                                     

    1 1/3 cup buttermilk

    ½ cup molasses                                           

    ¼ cup cooking oil

 

 

 

Preheat oven to 350 degrees F. Grease two 7 ½ x 3 ½ x 2-inch loaf pan.

 

Beat eggs slightly in a mixing bowl, stir in buttermilk, molasses and oil. Sift flour, baking soda and salt together into the mixture.  Add remaining ingredients, stirring to blend well into batter. Spoon batter into prepared pans.

 

Bake about 50 minutes or until tested done.

YEASTLESS BREAD: This delicious bread can be whipped up very easily, to be enjoyed at any time.

APPLE BREAD:

 

 

 

dry ingredients:

    1 tsp. each baking soda & cinnamon

    ½ cup each chopped walnuts & raisins or currants

    1 cup all purpose flou

    ¼ tsp. salt

2 cups finely-diced apples                                          

1 cup sugar or to taste

¼ cup salad oil                                                

1 egg beaten

 

 

 

Preheat oven to 350 degrees F. Grease and flour a 9 x 5x 3 inch loaf pan.

 

Toss apples with sugar in a large mixing bowl. Let stand 30 minutes. Add oil and egg, blending well.

 

Sift flour, salt, baking soda and cinnamon into apple mixture.  Mix in nuts and raisins. Mix well together.  Transfer mixture to prepared baking pan.

 

Bake for 50 to 60 minutes, or until toothpick inserted into centre comes out clean. Transfer to rack to cool completely.

 

Bread may be frozen, wrapped in foil, for up to 2 months.

HOME-MADE BREAD: Yeastless bread is simple and easy to make. It works as a good alternative to provide "bread" with meals while requiring no yeast, no kneading or the time-consuming necessity of waiting for dough to rise.

YEASTLESS BREAD--CORN BREAD:

 

 

1 cup each self-raising flour & fine cornmeal

1 tsp. salt                                                                    

1 egg

1 cup buttermilk                                                         

¼ cup oil

 

 

 

Preheat oven to 425 degree F. Grease an 8-inch cast iron frying pan with a removable or oven-proof handle; or use a round cake tin. Place pan or cake tin in oven to heat while making the batter.

 

Sift flour with salt into a bowl and add cornmeal. Make a well in the centre. Whisk together buttermilk, egg and oil and add to the well in the dry ingredients. Stir until just combined. Do not over mix.

 

Pour batter into prepared hot pan. Bake for 25 minutes, or until firm to the touch and golden brown. Cool on rack for 10 minutes; then un-mould from pan.

 

Cut into wedges to serve.

HOME-MADE BREAD: If you are interested to utilize this recipe, scaling the ingredients down to make 2 loaves instead of 3 will be much easier to handle.

WHOLE WHEAT BREAD WITH STONE-GROUND WHEAT FLOUR:

 

 

 

 

9 cups stone-ground whole wheat flour

1 tbsp. salt                                                      

3 tbsp. active dry yeast****

liquid ingredients:

     ¾ cup warm water + 1 tsp. sugar                            

    3 cups warm milk

    6 tbsp. butter, melted          

    1/3 cup dark brown sugar

    ¼ cup un-sulphured molasses                                 

    3 tbsp. each sesame seeds & yellow cornmeal                                

2 eggs, slightly beaten

egg wash

 

 

 

Proof yeast with 3/4 cup warm water with sugar added for 10-15 minutes. Stir down and leave to stand 5 more minutes.

 

Combine rest of liquid ingredients; then add eggs and the yeast mixture into it. Pour this mixture over 3 cups of flour in a large bowl, stirring to combine. Leave this “sponge” to rest, covered with a tea towel, in a warm place for 30 minutes.

 

Beat in the salt and 4 cups flour, 1 cup at a time. Turn the dough out onto a floured surface and knead (see posted general bread-making instruction for hand-kneading technique) for a minute or so. Add 2 more cups of flour gradually and work it in. Continue kneading dough, adding more flour if it seems sticky, until it is smooth and elastic, 8 to 10 minutes.

 

Form dough into a ball, transfer it to a greased bowl, and brush the top with melted butter. Let the dough rise, covered, in a warm place for 1 to 1 ½ hours or until double in bulk.

 

Punch down the dough and turn it out onto floured surface. Cut dough into 3 pieces. Cover with tea towel and allow it to rest for 30 minutes.

 

Shape each piece of dough into a loaf to fit into 3 greased 7 x 4 x 2 inch loaf pans. Allow the loaves to rise, covered, in a warm place, for about 1 hour, or until each loaf reaches the top of each pan.

 

Brush the tops with beaten egg-wash and bake in preheated 350 degrees F oven for 45 minutes, or until the tops are brown and the bottom sounds hollow when tapped.  Turn the loaves out and cool on rack.

 

 

 

 

****When making a smaller batch of bread, cut ingredients in half but use 2 tbsp. of yeast****

HOME-MADE BREAD: This recipe is a personal favourite that had been used many times over many years.

WALNUT BREAD:

 

 

 

2 cups whole-wheat flour                                           

2 ½ cups all purpose flour

2 ½ tsp. salt                                                                 

1 tbsp. yeast

¼ cup honey                                                               

½ cup each whole walnuts & raisins                                                               

1 cup warm water + 1 tsp. sugar                                                                     

1 cup warm milk

egg wash

 

 

 

Proof yeast for 10 minutes with ½ cup warm water with sugar added.  Stir down and let stand 5 minutes more.

 

Put whole-wheat flour, 2 cups all purpose flour and salt into mixing bowl of standing mixer with dough hook attached.  Turn machine to Speed 2 and swirl mixture for a few seconds. With machine running, add yeast water, warm milk, ½ cup warm water and honey into flour. Continue beating, adding ½ cup of flour until dough clings to hook and cleans sides of bowl. Knead dough on Speed 2 for 2 minutes more.

 

Remove dough to work surface. Add in walnuts and raisins, kneading dough slightly to incorporate. Transfer dough to greased bowl, turning dough to grease it all over. Cover dough with tea towel and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in bulk.

 

Punch dough down, and turn it out onto floured surface.  Cut into 2 pieces. Cover with towel and rest for 25 minutes. Shape each piece into a loaf to fit into greased loaf pan. Cover and rise in warm place for 30 minutes or 1 hour, or until dough has risen over the rim of the pan.

 

Brush tops with egg-wash. Bake in preheated 400 degrees F oven for 40 to 45 minutes until done.

HOME-MADE BREAD: This is a relatively simple recipe to use to make a delicious bread that's popular in the Tuscany region of Italy.

TUSCAN BREAD

 

 

sponge: 

    2 tbsp. active dry yeast                                           

    ½ cup all purpose flour

    ½ cup warm water   + 1 tsp. sugar

the dough:

    5 cups all purpose flour                                          

    1 cup whole-wheat flour

    2 tbsp. olive oil                                                       

    2 tsp. salt

    2 cups warm water                                                  

cornmeal for dusting

egg wash

 

 

 

To make the sponge: Proof yeast with warm water and sugar for 10 minutes. Stir down and let stand 5 minutes more. Add yeast water into flour and mix well. Allow starter to sit for at least 3 to 4 hours at room temperature.

 

To make dough: Put the sponge, 4 ½ cups all purpose flour, whole-wheat flour and salt in the mixing bowl of standing mixer with dough hook attached. Turn machine to Speed 2 to start mixing. Add in 2 cups of warm water and olive oil, continue kneading, adding ½ cup or more of flour and knead until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning over to oil surface. Cover bowl with tea towel and let rise in a warm place for 1 to 1½ hours or until double in bulk.

 

Punch out dough and turn out onto floured surface. Divide dough into 2 portions. Cover with towel and let rest for 25 minutes.

 

Shape each portion into a round or oval loaf and place on a greased baking sheet. Brush with egg wash and sprinkle with cornmeal.  Cover with towel and let rise in a warm place, until double in bulk.

 

Preheat oven to 425 degrees F. Just before baking, use a very sharp razor to make ½-inch slashes on top of each loaf.  Bake 40 minutes or until done.           

HOME-MADE BREAD: Hope you will like this recipe too that makes use of the sour dough starter.

SOURDOUGH WHEAT BREAD:

 

 

 

3 cups whole-wheat flour

2 ½ to 3 cups all purpose flour           

1 tbsp. active dry yeast                                               

1 ½ cups warm water + 1 tsp. sugar                                                                                                    

¼ cup dark molasses                                                   

3 tbsp. butter, softened                                               

½ tsp. baking soda

2 tsp. salt

1 cup sourdough starter, room temperature, see posted sour dough starter recipe                   

                       

 

 

Proof yeast with ½ cup warm water with sugar added for 10-15 minutes. Stir down and let stand for 5 minutes more. 

 

Put whole wheat flour, starter, molasses, butter, salt and 1 cup of all-purpose flour in the mixing bowl of standing mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add it into the mixing bowl. Turn on machine to Speed 2; then add in yeast water and 1 cup warm water. Continue kneading, adding enough of the remaining flour until dough clings to hook and cleans sides of bowl. Knead dough for 2 more minutes.

 

Transfer dough to oiled bowl, turning to coat with oil. Cover and let rise in a warm place until doubled in bulk. 

 

Punch dough down and turn out onto floured surface. Divide dough into 2 portions. Cover and let rest 25 minutes.

 

Shape each portion into a loaf to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until double in bulk.

 

Preheated oven to 375 degrees F. and bake bread 35 to 40 minutes until golden. Cool on rack.

HOME-MADE BREAD: If you are into making sour dough starter, this recipe will make good use of it to make delicious rye bread.

SOURDOUGH RYE BREAD:

 

 

 

3 to 3 ½ cups all purpose flour

3 cups rye flour

1 tbsp. active dry yeast                                               

1 ½ cups warm water + 1 tsp. sugar                                                                

¼ cup sugar

3 tbsp. butter, softened                                               

2 tsp. each caraway seeds & salt

½ tsp. baking soda                                                      

1 cup sourdough starter (room temperature), see posted sour dough starter recipe

 

 

 

Proof yeast with ½ cup warm water with sugar added for 10 to 15 minutes. Stir down and let stand 5 minutes more.

 

Place rye flour, starter, sugar, butter, caraway seeds and salt in mixing bowl of standing mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add into mixing bowl. Turn machine on to Speed 2; then add in yeast water and 1 cup warm water; kneading dough and adding enough flour until dough clings to hook and cleans sides of bowl.  Knead dough for 2 more minutes.

 

Place dough in oiled bowl, turning to coat with oil. Cover and let rise until double.

 

Punch down and divide dough into 2 pieces. Cover and rest for 25 minutes.

 

Shape into 2 loaves to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until doubled.

 

Preheat oven to 375 degrees F and bake bread for 35 to 40 minutes. Cool on rack.

HOME-MADE BREAD: Please try out my version of rye bread that will enhance any dinner party you are planning to hold.

RYE LOGS:

 

 

 

4 to 4 ½ cups unbleached all purpose flour                

1 cups rye flour

1 tbsp. salt

2 pkg. active dry yeast

liquid ingredients:

    1/2 cups buttermilk                                                 

    1 tbsp. caraway seed

    1 tbsp. olive oil                                                       

    1 tbsp. butter                                                                       

    1½ tbsp. minced shallot

    ½ cup ricotta cheese                                                           

    1 tsp sugar                                                              

cornmeal for dusting

1 egg yolk + 1 tbsp. water to make into egg wash

coarse salt & extra caraway seeds for garnish

 

                                               

 

In a saucepan, combine buttermilk, sugar, caraway seed, sugar and olive oil. Heat over low heat until barely warm, about 105 degrees F. Remove from heat, sprinkle in yeast. Whisk to blend, then let stand, covered with plastic wrap, for 10 to 15 minutes to proof yeast.

 

In a small skillet, melt butter and cook shallot until softened. Cool to lukewarm.

 

Put 4 cups of the unbleached flour, rye flour and salt into the bowl of standing mixer fitted with dough hook.. Turn machine on to Speed 2 and swirl for a few seconds; then add in buttermilk mixture along with ricotta cheese and shallot. Continue mixing, adding ½ cup or so of the unbleached flour and knead until dough clings to hook and cleans the sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning to coat all sides. Cover and let rise in a warm place for 1 to 1½ hours until doubled.

 

Punch dough down and turn out onto floured surface. Cut into 4 portions. Cover with a tea towel and rest for 25 minutes.

 

Roll each piece out into a rectangular shape; then roll up jelly-roll fashion into a tube. Tuck in the ends and shape each roll into a log shape, about 1¼-inches in diameter and 8 to 10 inches long. Transfer logs to greased baking sheet dusted with cornmeal. Make small slashes in the top of the logs. Cover with towel and let rise until doubled, about 1 to 1 ½ hours.

 

Preheat oven to 350 degrees F. and brush logs with egg wash. Sprinkle logs with caraway seeds and coarse salt. Bake 20 minutes or until done. Cool completely on rack.

HOME-MADE BREAD: This is another recipe that produces a hearty loaf of bread that is healthy and delicious.

RYE BREAD:

 

 

 

2 to 2 ¾ cups all purpose flour                                   

2 cups rye flour

2 tbsp. active dry yeast                                               

¾ cup warm water + 1 tsp. sugar                                                                     

1 cup warm milk

3 tbsp. honey                                                              

2 tbsp. oil

2 tsp. salt                                                                    

1 tbsp. caraway seeds

egg wash

 

 

 

 

Proof yeast for 10-15 minutes in warm water with sugar added. Stir down and let stand 5 minutes more.

 

Put 2 cups all purpose flour, the rye flour, salt and caraway seeds in the mixing bowl of   standing mixer with dough hook attached. Swirl mixture at Speed 2 for a few seconds. With machine running, add in warm milk, honey and oil. Continue kneading, adding ¾ cup of all purpose flour gradually until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Place dough in greased bowl, turning it over to grease all over. Cover dough with tea towel and allow dough to rise in a warm place for 1 to 1 ½ hours, or until doubled in bulk.

 

Punch down dough, and turn it out onto floured surface. Divide dough into 2 portions. Cover and let rest for 25 minutes. 

 

Shape dough into 2 round loaves and place them on a greased baking sheet. Cover and let rise in a warm place for about 1 hour, or until doubled in bulk. 

 

Brush loaves with egg wash. Bake in preheated 375 degrees F oven for 35 to 50 minutes, or until done.

HOME-MADE BREAD: This recipe produces 2 loaves of hearty and nutritious breads that the whole family can enjoy at any time.

OATMEAL & RAISIN WHOLE WHEAT BREAD:

 

 

 

3 cups whole wheat flour                               

3- 3 ½ cups all purpose flour

2 pkgs. active dry yeast

liquid ingredients:

    2 cups each milk + oats

    1/3 cup molasses                                        

    ¼ cup each brown sugar & shortening                                            

    4 tsp. salt

    1 tsp. cinnamon                                          

    ¼ tsp. nutmeg

                                             

1 cup warm water  +  2 tsp. sugar                                        

1 ½ cups raisins

egg wash

 

 

 

 

Scald milk to very hot but not boiling. In a large mixing bowl combine the rest of the liquid ingredients; then pour milk over mixture. Stir well together to combine; then cool to lukewarm. Dissolve sugar in warm water and proof yeast for 10 to 15 minutes. Stir and let stand 5 minutes more. Add yeast solution to oat mixture.

 

In the bowl of the standing mixer with dough hook attached, add whole wheat flour and 3 cups all purpose flour. Turn machine on to speed 2. With machine running, add milk & yeast mixture gradually, and adding enough of the ½ cup of all purpose flour to make into dough. Knead until dough clings to dough hook and leaves the sides of the bowl; and the dough becomes smooth and elastic. Knead for 2 minutes more.

 

Turn dough out onto a floured board. Sprinkle in raisins and kneading gently to incorporate. Place dough in an oiled bowl, turning over to cover dough with oil. Cover with tea towel and let rise in a warm place for 1 -1 ½ hours, or until doubled.

 

Punch dough down and turn out onto floured board. Cut dough into 2 equal portions. Cover and let rest for 25 minutes.

 

Shape each portion into a loaf and put loaf in a greased 9 x 5 x3-inch loaf pan. Cover with tea towel and let rise in a warm place for about 1 hour or until dough has risen to over the rim of the pan.

 

Preheat oven to 375 degrees F. brush top with egg wash. Bake 15 minutes; then reduce oven to 350 F and continue baking for 45 minutes more. Cover tops of bread with foil during last 15 minutes if becoming too brown. Remove from pan and cool on wire-rack.   

HOME-MADE BREAD: This is a tasty bread with a nice crust that you'll enjoy making at home.

OLIVE BREAD:

 

 

 

6 to 7 cups all purpose flour

1½ tbsp. active dry yeast                                                        

½ cup warm water + 1 tsp. sugar                                                                                 

2 tbsp. olive oil

                                                      

1 tsp salt

2 tbsp. chopped fresh basil                                                     

1¼ cups chopped kalamata olives

2 ½ cups warm water                                                  

water to brush

 

 

Proof yeast with ½ cup warm water and sugar for 10 minutes. Stir down and let stand 5 minutes more. Add olive oil, chopped olive and herb to 2 ½ cups warm water and stir together.

 

Put 6 cups flour and salt in the mixing bowl of standing mixer and turn machine on to Speed 2. Add yeast water and water with olives and knead dough. With machine running, add ½ cup or more of flour and continue kneading until dough clings to hook and cleans sides of bowl. Knead for 2 minutes more.

 

Transfer dough to oiled bowl, turn over to coat it with oil. Cover with towel and let rise in warm place until doubled in bulk, about 1 ½ hours.

 

Punch dough down and turn it out onto floured surface. Divide dough in half. Cover and let rest 25 minutes. Shape one loaf into an oblong, and the other one into a round loaf; and arrange loaves on greased baking sheet.Using a sharp razor blade, make diagonal slashes along the top of the loaves.. Cover and let rise until double.  Preheat oven to 400 degrees F. Brush loaves with water and bake 45 minutes. Cool on rack.

HOME-MADE BREAD: This is a pretty simple recipe to follow to make delicious luncheon rolls for your next dinner party.

LUNCHEON ROLLS:

 

 

 

 

3 ½ to 4 cups all purpose flour

1 tbsp. active dry yeast                                               

¼ cup warm water + 1 tsp. sugar                                                                     

liquid ingredients:

    1 cup warm milk

    2 tbsp. butter, softened                                           

    1 tbsp. sugar

    1 ¼ tsp. salt                                                             

 

melted butter for brushing

 

 

 

Proof yeast with warm water and sugar for 10 minutes. Stir it down and let stand 5 minutes more.

 

In a bowl, make a “sponge” by combining warm liquid ingredients and the yeast water with 1½ cups flour. Let the sponge rise, covered, for 1 hour.

 

Stir sponge down and add it into the mixing bowl of standing mixer with dough hook attached. Add 2 cups flour. Turn to Speed 2 and knead dough, adding ½ cup or more flour, and knead until dough clings to hook and cleans sides of bowl.  Knead dough for 2 minutes more.

 

Transfer dough to an oiled bowl, turning it to coat with oil. Cover bowl with tea towel and let it rise in a warm place for about 1 ½ hours or until dough doubles in bulk.

 

Punch down dough and turn it out onto floured surface. Tear off pieces large enough to form 1 ½- inch rounds about 1/3-inch thick. Cover the pieces with towel and let rest for 20 minutes before shaping.

 

Press down half of each round with the handle of a wooden spoon and brush the flattened half with melted butter. Fold over the other half.  Arrange the rolls ½ inch apart on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. 

 

Preheat oven to 425 degrees.  Bake rolls for 12 to 15 minutes, or until lightly browned.  Brush the tops lightly with melted butter and serve the rolls warm.