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    You are in: Home / Cookbooks / bread
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    bread

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    This marvelous bread uses grains and ingredients that were available to the Pharaoh's. Baking time is however long your bread maker takes. The Zaar computer wouldn't accept "pure malt powder" and insisted on "drink powder", you do not want it flavored but just plain malt powder. If you can't find it try the bread without it. It's there to assist the bread in rising so it might not be as tall without it but that isn't to say that it wouldn't be an acceptable loaf.

    Recipe #430851

    a very easy quick bread. If using butter don't use margarine, use real butter. I usually use black walnuts, but any type is good in this.

    Recipe #454316

    My family loves those European style dinner rolls described as "airy crumb and yeasty, savory flavor and a crust so crisp it pratically shatters when you bite into it, yet chewy enough to offer satisfying resistance" This was the perfect description that came with the recipe. I found this recipe in Cook's Illustrated Magazine and they turned out wonderful. It says the secret to them is a little whole wheat for a nice earthiness, a bit of honey for a subtly sweetness and a very wet dough for more steam bubbles during baking for an airier crumb. The recipe itself it pretty simple but I feel it's the preparation and baking process that gives it that distintive rustic result. Prep time does not include rising time. There's a lot of steps but it's just very complete. UPDATE: Thanks to MarySC for this note -You are supposed to repeat the entire "fold three times and rest for 30 minutes" step a second time. I'll add this to the directions.

    Recipe #453413

    This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.

    Recipe #453376

    This is a yeasted bread rather than a quick bread. prep time does not include rising time.

    Recipe #453372

    very easy. much better than store bought.

    Recipe #453371

    any type of nuts will do. i just prefer pecans. use whisk and wooden spoons for the mixing. electric mixtures, in my opinion, make the bread tough.

    Recipe #453367

    just a little something different. prep time doesn't include rising time. In the directions I didn't specify kneading. there are 2 schools of thought on this subject. I leave that up to your personal preference. I knead this type of bread but i've know people who don't. As long as the bread gets a good double in size rise you should have good results. You can either use dried herbs or fresh. I prefer fresh but have had good results with the dried. Just remember dried herbs tend to have a more concentrated flavor so you may what to cut back on the amount a bit if using dried herbs.

    Recipe #453365

    This is a wonderful...easy bread...and you can add to it easily...try adding crisp fried bacon, pepperoni, cheddar cheese or hot peppers...(do so in moderation) What makes this bread special...(you soak the cornmeal in the milk for 15 min. without stirring...to get rid of the grittiness)...makes a lovely mellow bread

    Recipe #85511

    Adapted from “Focaccia” by Carol Field. I am not sure how authentic this bread is, but it sure is good! The question you may have is: Do you taste the wine? We could really not detect the flavor of wine however we did smell the wine while the bread baked. I think it would be safe to add a little more wine, perhaps up to three quarters of a cup (?) and compensate by decreasing the water. I'll test one half cup wine next time I bake this bread and see what happens and update the recipe if necessary. Finally, I did not add any spices to the bread for the simple reason I wanted to test if I could detect the wine flavor. *Update*- 8 May 2011: if you read Chef Kate's review she explains the recipe well and much better than I ever could.

    Recipe #451665

    This old recipe originated in the colonial period. This bread makes a delicious addition to your breakfast when toasted!

    Recipe #329801

    2 Reviews |  By byZula

    This unique Yemenite bread, which is baked all night in a tightly covered dish, is prepared for Sabbath breakfast or brunch. It defies all the usual rules for bread baking--it bakes at a very low temperature rather than at high heat, and it is baked covered, so it steams, rather than uncovered. And it is absolutely delicious. When I prepared this for a cooking class on Jewish breads in California, the students were wild about it. Before baking, you can put a few eggs (in their shells) in the baking dish; they come out brown and are a good accompaniment for the bread. In some families, this bread is served with sugar for sprinkling; in others, it is accompanied by Yemenite Tomato Salsa and Hot Pepper-Garlic Chutney.

    Recipe #106506

    I got this recipe in an old baking book a long time ago. Thought I'd better post it before I lose it. Whenever I make this for fund raisers it goes faster than anything else. time does not include rising time.

    Recipe #451375

    From Canadian Living Nov 2005 Posting for safe keeping and haven't made it yet. Times are approximate I also included an ABM method for the dough only Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust

    Recipe #349735

    2 Reviews |  By duonyte

    This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.

    Recipe #440172

    A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

    Recipe #430350

    The method used in this recipe produces the most consistently fluffy loaves of whole wheat bread compared with any other method I've used. Modelled after Peter Reinhart's preferment and soaker method for whole grain bread, a soaker made without yeast sits out at room temperature for up to 24 hours while a yeasted preferment resides and rises in the fridge. While this bread is a wet dough (71% hydration), it can be made much wetter for even a looser crumb.

    Recipe #436290

    A good portion of the flour in this recipe is fermented before the dough is made to better convert the flour to sugars and generally improve the flavor. This pre-ferment is called a poolish and is allowed to bubble and develop a nice aroma and flavor. This recipe is my take on Syd's White Sandwich bread from another site. While the process can take up to 3 days, the active time making the bread is the normal amount of time, long resting periods are added to improve flavor.

    Recipe #450652

    The inspiration for Ezekial bread is the Bible text Ezekial 4: 9 The texts entions these ingredients wheat, barley, beans, lentils and millet. The text before Ezekiel 4: 9 indicated that the bread was what they were to eat it during a seige until the seige had ended. Also verse 10 indicates 20 shekels a day is the weight of bread given to eat person to be rationed to eat during the seige.. I didn't convert the recipe to shekels; because your religious leader probably isn't going to advise you to consume 100% Ezekiel bread for 390 days. A shekel is a measurement of weight used in Biblical times.

    Recipe #389495

    This is an old farm recipe that uses molasses and honey instead of sugar, which gives a different flavor from store bought whole wheats. I use a touch more yeast to get a lighter texture, but I posted the original recipe amounts here. I add salt to 1 cup flour and add later in the steps to make sure I don't kill the yeast. I've also found that I usually use 7 cups at least for this. Hand kneading works best in my opinion. Scalding the milk comes from the days when milk was unpasturized. I still do this just because it's how I was taught. I don't think it has anything to do with the flavor of the finished bread. time to complete does not include rising times.

    Recipe #450602

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