Tag: bread machine

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast. There, I’ve said it, baking bread scares me. It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette. I let the bread machine do the work and crossed my fingers that it would turn out. After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good. It was looking like I would succeed and I was so excited! I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self: SHARPEN KNIVES! I was so bummed! I decided to proceed and bake it to see how it would turn out. Thankfully, it rose a little while baking and it turned out just fine. The kids slathered slices of the baguette with butter for their after school snack and LOVED it. They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

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Whole Wheat Baguette

Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Buttermilk and Honey Whole Wheat Bread

by Pam on April 8, 2014

I was inspired by a loaf of buttermilk bread I saw on A Southern Grace’s^[1] site that looked amazing. I decided to make a buttermilk loaf using honey & some whole wheat flour this weekend to serve with the Slow Simmered Split Pea Soup I was making for dinner. Even though I am terrified of yeast and get nervous every single time I make bread, I thought this one turned out fantastic. My daughter said that it was the best smell in the world while it was baking and I agree. It smelled amazing and tasted so delicious!

Place the warmed buttermilk, honey, butter, salt, baking soda bread flour, whole wheat flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours).

Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a roll and place into a loaf pan coated with cooking spray.

Cover with a cloth and let rise, until doubled in size, about 60 minutes.

Preheat the oven to 350 degrees. Place the loaf pan into the oven and bake for 40 minutes, placing a tented of foil over it for the last 20 minutes.

Remove from the oven and let cool for 10 minutes before putting on a cooling rack to continue cooling. Slice and serve. Enjoy.

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Buttermilk and Honey Whole Wheat Bread

Yield: 1 loaf

Ingredients:

1 cup + 3 tbsp buttermilk, warmed
2 tbsp honey
1 tbsp butter, at room temperature, cut into small pieces
1/2 tsp salt
1/4 tsp baking soda
2 1/2 cups bread flour
1/2 cup whole wheat flour
2 tsp yeast

Directions:

Place the warmed buttermilk, honey, butter, salt, baking soda bread flour, whole wheat flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a roll and place into a loaf pan coated with cooking spray. Cover with a cloth and let rise, until doubled in size, about 60 minutes.

Preheat the oven to 350 degrees. Place the loaf pan into the oven and bake for 40 minutes, placing a tented of foil over it for the last 20 minutes.

Remove from the oven and let cool for 10 minutes before putting on a cooling rack to continue cooling. Slice and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} A Southern Grace’s (asoutherngrace.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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honey whole wheat soda bread buttermilk

Whole Wheat French Bread

by Pam on February 27, 2013

I wanted to make a pot of soup for dinner so I decided to also make a loaf of bread to go with it. One of my very favorite breads is this Crusty French Bread^[1] that I love to make. It’s simple and has always turned out delicious for me. I decided to make this bread more nutritious by using half whole wheat flour. I had to add a bit more water to the dough but other than that it was very easy to make. It smelled divine while it baked and my kids gobbled up freshly baked bread while doing homework… they couldn’t wait until dinner. They loved it and so did I. It paired nicely with the soup and tasted fantastic.

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, at least 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet.

Cover and let the bread rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

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Whole Wheat French Bread

Yield: 1 large loaf

Ingredients:

1 cup + 2 tbsp of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp sugar
1 1/2 cups of whole wheat flour
1 1/2 cups of all purpose flour
1 head of roasted garlic, chopped up (click here for recipe)
1 1/4 tsp active dry yeast
Cornmeal
1 egg white
1 tbsp water

Directions:

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Lynda’s Recipe Box

References

^{^} Crusty French Bread (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)