Garden Herb Loaf
Ingredients
· 1-1.25 L flour, white, bread · 50 mL sugar, granulated · 2 packages of instant yeast · 7 mL of salt · 5 mL of marjoram, leaves, dried · 5 mL of thyme, leaves, dried · 5 mL of rosemary, leaves, dried · 185 mL of milk · 125 mL of water · 80 mL of margarine · 1 egg, beaten · 5mL of additional herbs (optional) Directions 1. Place dry ingredients into the teddy bear mixer bowl. Use dough hook. Turn on low speed. Let ingredients mix well. 2. Heat milk, water and 60mL of margarine in the microwave until they reach 50 degrees C (125F) 3. Add to mixer and blend. 4. Add egg and enough of the remaining dry ingredients to make soft, but not sticky, dough. 5. Cover the bowl and let dough rest for 10 min. 6. Shape into a ball. Divide into 3 equal pieces. 7. Roll each piece into an 80cm rope. Braid ropes, and arrange into a circle. 8. Place on a baking sheet lined with parchment paper. Cover, let rise in warm place (OR use proofer or self-cooking center on proofer setting in which case you do not need to cover the dough because the humidity prevent it from drying out) until doubled in size. 9. Bake at 190 degrees Celsius (375F) for approximately 30 minutes. A final internal temperature of 85-90 degree Celsius is required. You may need to cover with foil during last 10 minutes to prevent excess browning. If you use the self cooking center, the oven will use a combination of steam and dry heat and assess when your bread is done with temperature probe placed in the bread. 10. As soon as done, brush remainder of margarine over loaf. Sprinkle with additional herbs. Cool on cooling rack. |
100% Whole Wheat Bread
Ingredients
· 1-1.125 L flour, whole wheat, bread · 1 package of instant yeast · 5 mL of salt · 185 mL of water · 185 mL of milk · 30 mL of honey, liquid · 30 mL of vegetable oil · 30 mL of flax seed Directions 1. In a large bowl or the teddy bear mixer bowl with dough hook attachment, combine 450mL of flour and other dry ingredients. Keep flax seed to add after kneading. 2. Heat liquid ingredients to 50 degrees Celsius (125F), and gradually add to dry ingredients. 3. Beat with mixer at low speed for 2 minutes, occasionally scraping the edges of the bowl. Increasing the speed will help develop gluten. 4. With wooden spoon stir in enough of the remaining flour to make a soft dough. 5. Continue kneading for 5 minutes. 6. Add in flax seed and mix until distributed. 7. Cover bowl and let rest for 10min. 8. Punch dough down. Roll to 30cm X 18cm rectangle on floured counter. Working from narrow end, roll up tightly. Pinch seams and ends to seal. Place in a grease or parchment lined loaf pan. Cover and let rise until doubled (30-60 minutes) or use proof (dough uncovered). 9. Bake at 190 degrees Celsius (375F) for 30-45 minutes or until done. Remove from pan and cool on cooling rack. |
Country Rye Bread
Ingredients
· 500-625 mL of flour, white, bread · 40 mL of brown sugar · 1 package of yeast · 7 mL of caraway seeds · 5 mL of salt · 250 mL warm water (120-130F) · 15 mL of vegetable oil · 250 mL of rye flour · 1 egg white, lightly beaten with 15mL of water Direction 1. In teddy bear mixer bowl with dough hook attachment, combine 25omL of flour and dry ingredients (taste caraway seeds before adding assess if you like them). Let the mixer mix them. 2. Add water and oil. Beat at low speed to incorporate. 3. Beat for 2 minutes at medium speeds scrape bowl occasionally. 4. Stir in rye flour and enough remaining white flour to form a soft dough. 5. Knead for 5 minutes. Cover and let rest for 10 min. 6. Punch dough. Shape into a ball. Place on oiled or parchment lined baking sheet, cover and let rise until doubled in size (30-45min) or use proofer. 7. Make 4 slashes, 0.5cm deep in a crisscross fashion on the top of the loaf. Brush with egg white mixture. 8. Bake at 190 degrees Celsius (375F) for approximately 35min, covering with foil halfway through baking to prevent over-browning. Cool on cooling rack. |