Asiago Herb Bread

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Ingredients:

• 1 cup water
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 3 1/4 cups bread flour
• 2/3 cup asiago cheese grated
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons fennel seeds
• 1 1/4 teaspoons dried oregano
• 1 1/4 teaspoons bread machine yeast

Steps:

• Place ingredients in your machine in the order suggested by your manufacturer
• Select light or sweet setting if able
• Operate machine and enjoy your loaf

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Fruit Breakfast Rolls

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Ingredients:

• 2/3 cup sifted confectioners' sugar
• 1/4 cup milk
• 1 cup dried fruit blueberries cranberries cherries
• 1/2 cup chopped pecans
• 1 loaf frozen white bread dough thawed
• 2 tablespoons butter or 2 tablespoons margarine melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Steps:

• In a small bowl
• combine confectioners sugar and milk
• Mix well
• Pour mixture into a 9-in deep-dish pie pan
• Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture
• On a lightly floured surface
• roll bread dough into a 12x8-inch rectangle
• Brush with melted butter
• In a sm bowl
• combine brown sugar and cinnamonamp; sprinkle over dough
• Top with remaining 1/2 cup dried fruit
• Roll up rectangle
• jelly-roll style
• starting from a long side
• Pinch to seal edges
• With a sharp knife
• cut roll into 12 slices
• Place slices
• cut-side down
• on top of mixture in pan
• Brush with melted butter
• Let rise
• covered
• in a warm place 30
• minutes
• or until nearly double
• Bake in a preheated 375 F oven 20-25 minutes
• Let cool in pan 1 to 2 minutes
• Invert onto a serving platter
• Serve warm
• Or to make the night before and bake in AM
• Cover with waxed paper
• then with plastic wrap
• Refrigerate 2 to 24 hours
• Before baking
• let chilled rolls stand
• covered
• 20 minutes at room temperature
• Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown
• Ifnecessary
• cover rolls with foil the last 10 minutes to prevent overbrowning

Hearty Whole Grain Basil Bread

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Ingredients:

• 2 1/4 ounce envelopes active dry yeast
• 2 1/4 cups warm water 110 deg
• 2 teaspoons honey
• 3 tablespoons pure maple syrup
• 4 tablespoons unsalted butter melted
• 3 cups whole wheat pastry flour
• 1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
• 2 cups unbleached all-purpose flour or use white whole wheat flour
• 4 teaspoons coarse salt
• 1 cup chopped fresh basil large chunks
• 1/3 cup millet
• 1/2 cup rolled oats
• 1/4 cup flax seed
• 1 tablespoon chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1 egg white

Steps:

• Soak millet in 1/2 cup warm water for 20 minutes set aside
• In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
• In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
• Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
• On a floured surface kneed dough for about 5 minutes until a smooth ball forms
• Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
• When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
• Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
• Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
• Try not to pass out of excitement due to the most amazing smell that will fill your house
• Pull out of the ovenand smile
• Dont forget to brush with more butter straight out of the oven

Herbed Batter Bread

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Ingredients:

• 1 tablespoon active dry yeast
• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 large eggs well beaten
• 1/3 cup butter or 1/3 cup shortening melted and cooled
• 2 tablespoons liquid honey
• 1 tablespoon minced chives or green onion tops
• 1 tablespoon minced fresh parsley
• 2 teaspoons dried basil or dried dillweed or dried marjoram
• 3 cups all-purpose flour

Steps:

• In a mixing bowl stir yeast into milk until dissolved
• Beat in salt eggs melted butter honey and all the herbs
• Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
• Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
• Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
• Place pan in a COLD oven; turn heat to 350F
• Bake bread for 30 minutes or until golden

K'sra -- Moroccan Bread Morocco -- North Africa

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Ingredients:

• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water divided
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon anise seed
• 1 1/2 teaspoons sesame seeds

Steps:

• In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
• In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
• Knead for aout 5 minutes or until the dough is firm amp; elastic
• With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
• Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
• Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well

Kringle

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Ingredients:

• 3/4 cup butter
• 1 package cake yeast
• 1/4 cup water
• 1/4 cup lukewarm milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 1 egg
• 2 cups sifted all-purpose flour
• 1 cup brown sugar
• 1/3 cup butter
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 egg white

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square
• Chill
• Dissolve yeast in warm water
• Add lukewarm milk sugar salt lemon extract and egg mixing well
• Add flour and mix until smooth
• Roll dough on well floured board to an 12x8 inch rectangle
• Place one piece of chilled butter on two thirds of dough
• Fold uncovered third of dough over the middle third then fold the remaining third over top
• Again fold one end over middle third and fold remaining third over top making a square of nine layers
• Wrap in waxed paper and refrigerate 30 minutes
• Roll dough again to an 8x12 inch rectangle
• Add chilled butter and fold the same way
• This makes 18 layers
• Refrigerate 2 hours
• Cut dough into 2 equal pieces
• Lightly roll one piece at a time until piece is about 20x6 inches
• Spread center third of dough with butterscotch filling then add fruit nuts raisins and so on-- or top with jam
• Fold one of the long edges to the middle moisten other edge and fold over top to cover filling
• Seal well
• Put kringle on a greased baking sheet and form into an oval shape pressing ends of kringle together to form a continuous circle
• Flatten dough with hands
• Cover kringle for 1 hour at 70 degrees
• Bake at 350 degrees for 25-30 minutes or until golden brown
• Cool then ice with a mixture of powdered sugar and water

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Lucky Shamrocks

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Ingredients:

• 1 cup warm water
• 3/4 teaspoon salt
• 3 cups unbleached flour
• 2 tablespoons oil we used safflower oil
• english mixed spice This is optional We added 1 1/4 teaspoons see a href=https//wwwgeniuskitchencom/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688Mixed Spice - Traditional Old Fashioned English Pudding Spice/a
• 2 1/4 teaspoons active dry yeast
• green dyed sugar
• green candy sprinkles
• green frosting

Steps:

• DOUGH Place ingredients in your bread machine in the order specified by your operating manual
• Remove from bread pan and proceed with recipe
• SHAMROCKS Line 2 cookie sheets with parchment paper
• Preheat oven to 400 degrees
• First divide the dough into 8-16 pieces
• To create the clover shape
• take one piece of dough and divide into 3 sections Set as small piece of the dough aside for the stem
• Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2-6 inch rope Form the rope into a circle and pinch the ends to close Repeat
• Now press the three pieces together into a clover shape and pinch the ends to connect them Roll the smaller piece of dough you set aside into a stem and attach
• Using a wide spatula
• carefully transfer the shamrocks to the baking sheet
• Cover and place in a warm oven to rise for about 30 minutes Tip Although we have a proofing feature in our oven which I used for this recipe you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on This will help the dough to rise a little
• Sprinkle with green dyed sugar
• green cake sprinkles
• etc Some of the shamrocks we decorated with neon gel after removing from the oven
• Bake approximately 20 minutes or until the shamrocks are lightly browned on top and bottom Baking time depends on the size of the pieces you make
• Decorate with frosting or gel and set aside to cool on a wire rack
• Yield varies depending on how much dough you have and how big the shamrocks are made Prep time does not include preparing the dough

Sourdough Pizza Crust

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Ingredients:

• 1 1/2 cups sourdough starter
• 4 -5 tablespoons olive oil
• 1 teaspoon salt
• 1 1/2 cups flour plus a little more or less to adjust consistency

Steps:

• Preheat oven to 500F
• Mix starter
• 1 tbsp olive oil
• salt
• and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
• Allow dough to rest for about 30 minutes dont look for it to rise
• just to get the dough where it is easier to roll
• Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
• turning the dough as you roll if you want a more even circle
• Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
• then remove from oven
• Before topping your pizza with any sauce
• cheese
• or toppings
• brush the top of the crust all over with remaining olive oil as needed
• using a pastry brush this helps keep soggy moisture out of the crust as it bakes
• Top as desired and cook until browned and cheese is melted
• If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy

Sweet Potato Bread

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Ingredients:

• 350 g sweet potatoes
• 500 g strong plain white flour
• 2 teaspoons salt
• 1 1/4 ounce sachet easy-blend dried yeast
• 1 1/2 teaspoons caraway seeds
• fresh ground black pepper
• 175 ml warm water

Steps:

• Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
• Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
• Add the sweet potato and rub it in well
• Add enough water to make a soft dough and knead until smooth and elastic
• Leave the dough in a warm place until doubled in size 1-2 hours
• Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
• Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath

Trachelle's Favorite Wheat Bread Bread Machine

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Ingredients:

• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon salt
• 1 cup warm water
• 1 1/2 cups whole wheat flour
• 1 cup white bread flour
• 1 1/2 teaspoons yeast

Steps:

• Add all ingredients to bread machine pan in the order suggested by the manufacturer
• Add 2-3tbs of water or flour if dough is too wet or dry
• I usually use the dough cycle then form loaf rise until doubled and bake in the oven at 350 degrees for 25-30 minutes

Traditional Bread Abm

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Ingredients:

• 1 3/8 cups water
• 2 tablespoons butter
• 2 tablespoons dry buttermilk
• 1 3/4 teaspoons salt
• 4 cups bread flour unbleached
• 2 tablespoons sugar
• 2 1/4 teaspoons yeast

Steps:

• Add ingredients in the order that your bread machine instructs
• Choose light or medium crust and basic setting
• At the end of the 3-hour cycle when the bread is finished baking remove and let cool for 15 minutes