Cooks Nation

I want to make some wholemeal bread but I don’t have any recipes. I know there are a lot of recipes around but if you could please recommend your favourite that would be great. Thank you
I don’t have a bread maker so I need a recipe that I can do without one.

100ml (4 fl oz) warm water
20g (3/4 oz) dried active baking yeast
4 tablespoons bread flour
1 tablespoon caster sugar
175g (6 oz) porridge oats
225g (8 oz) wholemeal flour
1L (1 3/4 pints) warm water
1 1/2 tablespoons salt
75g (3 oz) dark brown soft sugar
150ml (5 fl oz) vegetable oil
1.3kg (3 lb) bread flour
preparation method
In the mixing bowl of an electric mixer, stir together 100ml warm water, yeast, 4 tablespoons flour and caster sugar. Let stand for about 5 minutes. It will bubble almost immediately.
Measure oats, wholemeal flour, 1 litre warm water, salt, brown sugar and oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour a little at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 20×10cm (8×4 in) tins. Let rise until dough is 2.5cm (1 in) above rim of tins, usually 1 hour.
Bake at 180 C / Gas mark 4 for 35 minutes, or until tops are browned. Let cool in tins for 10 minutes, and then turn out onto wire racks to cool completely.

I want to make some wholemeal bread but I don’t have any recipes. I know there are a lot of recipes around but if you could please recommend your favourite that would be great. Thank you
I don’t have a bread maker so I need a recipe that I can do without one.

100ml (4 fl oz) warm water
20g (3/4 oz) dried active baking yeast
4 tablespoons bread flour
1 tablespoon caster sugar
175g (6 oz) porridge oats
225g (8 oz) wholemeal flour
1L (1 3/4 pints) warm water
1 1/2 tablespoons salt
75g (3 oz) dark brown soft sugar
150ml (5 fl oz) vegetable oil
1.3kg (3 lb) bread flour
preparation method
In the mixing bowl of an electric mixer, stir together 100ml warm water, yeast, 4 tablespoons flour and caster sugar. Let stand for about 5 minutes. It will bubble almost immediately.
Measure oats, wholemeal flour, 1 litre warm water, salt, brown sugar and oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour a little at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 20×10cm (8×4 in) tins. Let rise until dough is 2.5cm (1 in) above rim of tins, usually 1 hour.
Bake at 180 C / Gas mark 4 for 35 minutes, or until tops are browned. Let cool in tins for 10 minutes, and then turn out onto wire racks to cool completely.

I’m looking for some unique bread recipes to make with my Turkey feast. I have a bread machine and I also enjoy traditional recipes. Any suggestions would be great.
Thanks and Happy Thanksgiving!

Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20765,00.html

I’ve also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.

You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.

I bought way more cherries that I can possibly eat before it goes bad, so I am looking for some kind of dessert recipe or breakfast bread recipe that I can use them up in. I don’t really like pies or crumbles, but if you can suggest some recipes that are some kind of dough dotted with cherries that would be greatly appreciated. If you are familiar with the Hungarian recipe for "Meggyes Pite" and have something similar that would be perfect. Thank you.

This is actually based on a recipe for "meggyes lepény" from Horváth Ilona’s _Szakácskönyv_, translated into American quantities. I usually make it with morello (sour) cherries from a jar, but it should work perfectly well with sweet cherries.

2 sticks butter (unsalted)
4 eggs, separated
3/4 cup sugar, divided
1 1/2 cups flour
1 1/2 lbs cherries, pitted, or 1 jar morello cherries, drained

Preheat oven to 350 degrees.
Cream the butter with half the sugar, then add the egg yolks one at a time. In a separate bowl, beat the egg whites with the remaining sugar until stiff and shiny, then fold them into the butter mixture. Add the flour and mix just until well blended. Spread the batter evenly into an oblong baking pan (10×13 inches or thereabouts, either nonstick or greased), and scatter or arrange the cherries on top. Bake about 40 minutes (check at 30 minutes), until golden. Can be served warm or cooled.

The original quantities are 20 dkg butter, 4 eggs, 15 dkg sugar, 20 dkg flour, and 80 dkg sour cherries, sweetened if necessary.

Noone seems to bake yeast bread anymore or else they use a bread machine. I am looking for some good recipes for a variety of yeast bread recipes.

<raising my hand>

I’m a bread baker! I love it. I usually do rolls rather than loaves, for easy portion control. You should check out King Arthur Flour’s website… they are dedicated to scratch bakers of all kinds!

EASY YEAST ROLLS

2 cups of warm water
2 1/4 tsp. yeast
½ cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter

In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2½ cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350ºF until golden.

I just inherited my grandma’s old bread machine and I’m interested in making some bread that we can eat on a daily basis for sandwiches, toast, etc. Something whole grain/wheat maybe with some flax seed etc added in to save some money and avoid all the enriched and bleached flour bread at the grocery store. What are some great recipes for healthy bread?

Thanks!

http://www.eatingwell.com/recipes/healthy_hurry/tips_no_knead_breads.html

http://www.webmd.com/food-recipes/features/healthy-bread-machine-recipes

I see on forums and in recipes for savory bread, like french or italian bread that the one of ingredients call for is sugar, Why?
If found the two answer for sugar correct to a point, but savory bread do not need sugar. In bread making a slow rise gives bread a better taste and texture. Good bread requires only 4 ingredients, like french bread. So why add sugar to speed up the process?

Mostly because the yeast can use sugar as an immediate carbon source. It helps them grow faster. It’s not absolutely necessary as they can get nutrition from other components of the dough (most likely the wheat starch) but it will be slower because they (the yeast) have to enzymatically break down the starch to sugar before they use it. Hope this helps.

PhD Food Chemistry and Nutrition