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 [...]
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 [...]
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 [...]
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 [...]