Recipe: Yeast Bread Recipes (7)

8-15-99 - Yeast Bread Recipes

Patti/Dnvr (08:47:24) : Arapahoe Fry Bread

1 pkg dry yeast
1 1/2 cups warm water
1/2 cup sugar
1 teas salt
2 eggs, lightly beaten
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup vegetable shortening
vegetable shortening for frying
powdered sugar

In a large bowl, stir together yeast and water until water is dissolved. Add sugar, salt, eggs, and evaporated milk, mix well. Stir in 4 cups of flour, 1 cup at a time. Add shortening and beat until well blended. Add remaining 3 cups of flour, 1/2 cup at a time. Dough will be stiff, so last amounts of flour should be worked in by hand. Cover bowl with plastic wrap and refrigerate overnight or up to 5 days. When ready to fry, roll out dough to 1/8 inch thickness and cut into 3x4 inch rectangles. Heat oil to 360 degrees. Fry 3-4 pieces at a time, turning once during the frying process. Fry time is about 3-4 minutes per batch including the turning time. Drain on paper towels/ Keep warm and serve with powdered sugar, jam or honey.kellywa (05:45:48) : for MED: Bromates were traditionally added to bread flours to strengthen the dough, but questions about possible carcinogenicity spurred the industry to back off. Ascorbic acid and natural enzymes have replaced the bromates, which are still legal, although the FDA is currently reviewing their safety.:-)kellywa (05:21:42) : **For Ingrid, NO

Different kinds of wheat flours are selected for those qualities specific to the food product. For example: hard wheat flour from hard red winter and hard red spring wheat is usually higher in protein than other wheat flours. Hard wheat flour is more suitable for commercial bread production because it has the qualities to produce a lighter, more porous texture. This is the same reason that hard wheat flour is added to whole wheat and rye flours for bread.

Soft wheat flours, from soft red winter wheat and white winter wheat are sold for family use for biscuit or cake flours. In commercial production it is used from crackers, cakes, cookies and pastries.

Consumers are seldom aware of the hardness or softness of flour. These are the characteristics of the two types:

hard wheat falls into separate particles if shaken in the hand while soft wheat flour clumps a bit and tends to hold its shape if pressed together. Hard wheat flour feels somewhat course and granular when rubbed between the fingers. Soft wheat flour feels smooth, more like talcum powder.
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"Wheat flour" includes, and is limited to, the following foods made from wheat, as defined in federal standards: flour (white flour, wheat flour, plain flour); enriched flour; bromated flour; enriched bromated flour; durum flour; self-rising flour (self-rising white flour, self-rising wheat flour); enriched self-rising flour; phosphated flour (phosphated white flour, phosphated wheat flour); instantized flours (instant blending flours, quick mixing flours); whole wheat flour (graham flour, entire wheat flour); bromated whole wheat flour; whole durum wheat flour; crushed wheat (coarse ground wheat); cracked wheat; farina; enriched farina; and semolina.
Terrytx (04:54:59) :

BASIC FOCACCIA FROM GENOA
Recipe By :posted by Sue Freeman

Sponge:
2 1/2 tsp active dry yeast
2/3 cup warm water 105 to 115 degrees
1 cup (140 grams) unbleached flour

Dough:
1/2 cup warm water
1/3 cup white wine
1/3 cup light extra virgin olive oil
sponge recipe above
2 1/2 cups plus 2 tsp.. (360 grams) unbleached
all purpose flour, plus 1 to 2 tbsp. as needed
2 tsp sea salt

TOPPING:

1/2 cup extra virgin olive oil
3 tsp garlic minced
salt and pepper
freshly grated parmesan cheese (the kind YOU grate
not the one already grated)

Put the 1/2 cup olive oil for topping in a bowl and add the 3 tsp. minced garlic and mix. Let sit to infuse flavor.

TO MAKE SPONGE:
Sprinkle yeast over warm water in a large mixing bowl, and whisk it in. Let stand for about 10 minutes until creamy. Stir in flour and beat until smooth. Cover tightly with plastic wrap and set aside for 30 minutes until puffy and bubbling.

MAKE DOUGH:
Add olive oil, water and wine to sponge. If you are making it by hand whisk in 1 cup of flour and salt, then beat in the rest of flour until you have a dough that is very soft and very sticky. Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour for 6 to 8 minutes, or until the dough comes together nicely and is silky and shiny. It should remain soft but not wet.

If you are using a heavy duty mixer, set the paddle attachment in place and add the water and wine and olive oil to the sponge. Add flour, salt and mix until dough comes together while remaining very soft. Change to the dough hook and knead for 3 minutes at medium speed, stopping once or twice to press dough into a ball to aid with the kneading. Use the 1 to 2 tablespoons additional flour if you finish by kneading the dough briefly on a lightly floured work surface.

FIRST RISE:
Place the dough in a lightly oiled container and cover it tightly with plastic wrap and let rise until doubled, about 1 hour.

SHAPING AND THE SECOND RISE:
The dough should be soft and full of air bubbles and stretch easily. Press it into a heavily oiled 10 1/2 by 15 1/2 inch pan, dimple it well with your fingertips or knuckles, cover with a towel and let rise until puffy and doubled.. about 45 minutes.

BAKING:
At least 30 minutes before you plan to bake, preheat oven to 425 with a baking stone inside (if you have one). Once again dimple the top of the dough with your fingertips or knuckles.

Brush the olive oil and garlic mixture over the top of the dough letting it settle into the indentations. Sprinkle with sea salt and pepper and cheese.

Place the focaccia pan directly on the stone and immediately reduce the temperature to 400 degrees. Spray the walls and floor of oven with cold water from a spritzer bottle 3 times within the first 10 minutes.

BAKE
for 25 to 35 minutes until golden. IMMEDIATELY REMOVE FROM PAN and let cool on a rack.

To make the cheddar cheese and jalapeno focaccia....

AFTER The first rise... mix in 1 1/2 cups shredded sharp cheddar cheese. Let rest for 10 minutes and then put into heavily oiled baking pan.

After dimpling and brushing on the olive oil and garlic then top with sliced jalapeno peppers. Sprinkle with parmesan cheese before baking.

You can make all kinds of focaccia, use your imagination.....

You can add tomatoes (I mixed fresh basil in the dough and then topped with tomatoes.. I was in heaven).... tomatoes and anchovies (slice tomatoes thinly and place on top).... olives (drain and pat dry)..... zucchini or squash (bake slices in oven for about 10 minutes until you can bend them without breaking them)
Eggplant....
Broccoli..
kellywa (01:22:43) : DILL YEAST BREAD

1 cup cottage cheese
2 tablespoons sugar
1 tablespoon onion flakes
1 tablespoon fresh dill weed --dill seed
1 teaspoon salt
1/4 teaspoon baking soda
2 Egg Beaters 99% egg substitute
1 package yeast -- not instant
2 1/2 cups bread flour
1/2 teaspoon margarine, fleischmann's fat free -- brush on after baking

Have eggs at room temperature. Heat the cottage cheese until barely warm to touch, about 110 degrees. Mix the cottage cheese in large bowl along with sugar, onion, dill, salt, baking soda, eggs and yeast.

Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after each addition with an electric mixer flat beater, or use a wooden spoon if mixing by hand. Since this is a heavy batter, not a dough, it will not be kneaded.

Cover the dough with plastic wrap and let rise in warm place for 1 hour or more. Remove the plastic wrap and stir down the batter with 20-25 strong strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover with wax paper and leave until the batter doubles in size, about 45 minutes. Keep the waxed paper from touching the batter or it may collapse when the paper is pulled away.

Bake in a PREHEATED 350-degree oven for 40-45 minutes or until deep brown and crusty. Test with a wooden toothpick and if it does not come out clean, then bake 5-8 minutes longer.

Remove bread from oven and immediately brush with the margarine. Sprinkle with salt if desired. You might use coarse salt as an interesting variation.kellywa (01:19:27) : BEATEN YEAST BREAD

3/4 cup warm water
1 1/2 teaspoons salt
1/4 cup sugar
3 tablespoons butter, at room temperature
1/2 cup milk
2 teaspoons active dry yeast
2 eggs, beaten
3 1/2 cups flour
1 cup shredded sharp Cheddar or other good quality cheese

Combine boiling water, salt, sugar, and butter in a medium mixing bowl. Stir until butter is melted.

Add milk, yeast, and eggs and beat well. Add about half the flour and beat until smooth. Add remaining flour and beat well. Let dough rise about 1 1/2 hours until doubled in bulk.

Grease two small loaf pans. Add cheese to dough and mix well. Divide dough in half and spread into pans. Let rise another 1 hour or so, and bake at 400 degrees for 20-25 minutes, or until bread is golden brown.Julie.C.S.Africa (01:12:22) : HEALTH LOAF

2 cups whole wheat flour
1 cup rolled oats
1 cup muesli
1 Tbls husked sunflower seeds
1 tsp sesame seeds
1 tsp salt
1 tsp bicarbonate. of soda
2 cups natural yogurt
1 Tbls honey
sesame seeds to sprinkle on top

Preheat oven to 180c(350f). Grease a loaf pan. Mix whole wheat flour, oats, muesli, sunflower seeds and sesame seeds, salt and bicarbonate. Add yogurt and honey and mix well. Place in loaf pan and smooth over . Sprinkle with seeds. Bake for about an hour. Turn out and allow to cool. It freezes well also.