Baking Recipes
OATMEAL - MOLASSES BREAD
OATMEAL - MOLASSES BREAD
MAKES TWO 8Ih-BY-4V2-INCH (21.S-BY-l1.S-CM) LOAVES
4 teaspoons active dry yeast
Pinch of sugar
½ cup (4 fl oz/125 ml) warm water (105°-115°F/ 40°-46°C)
2 cups (16 fl oz/500 ml) tepid buttermilk (90°F/32°C)
4 tablespoons (2 oz/60 g) unsalted butter, melted
½ cup (5½ oz/170 g) light or dark molasses
1 cup (5 oz/155 [...]
BAGELS
BAGELS
MAKES 1 DOZEN LARGE BAGELS
4 teaspoons active dry yeast
2 tablespoons sugar
2 cups (16 fI oz/500 ml) warm water (105°-115°FI 40°-46°C)
2 tablespoons canola oil, plus extra for greasing
1 tablespoon salt
5½ cups (27 ½ oz/ 860 g) bread flour, plus extra as needed
2 tablespoons vital wheat gluten Vegetable-oil cooking spray [...]
BLACK OLIVE BREAD
BLACK OLIVE BREAD
MAKES I OBLONG LOAF
FOR THE SPONGE:
½ cup (4 fI oz/125 ml) lukewarm water (100°F/38°C)
1 cup (8 fl oz/250 ml) milk, at room temperature
1 tablespoon honey
1 tablespoon active dry yeast
½ cup (2 ½ OZ/75 g) whole-wheat (Wholemeal) flour
½ cup (2 oZ/60 g) medium-grind rye flour
1 teaspoon [...]
SWEDISH RYE
SWEDISH RYE
MAKES TWO 8½-BY-4½ -INCH (21.5-BY-I1.5-CM) LOAVES
For The Sponge
2 cups (16 fl 02/500 ml) lukewarm water (100°F/38°C)
1 tablespoon active dry yeast
1¼ cups (6 02/185 g) medium-grind rye flour
¼ cup (2 ¾ OZ/180 g) unsulfured light molasses
3 tablespoons firmly packed dark brown sugar
1½ teaspoons fennel seeds, crushed
1½ tablespoons canola [...]