Flower Pot Walnut Bread

 

2 ounces fresh yeast 3 cups lukewarm water 1 tablespoon granulated sugar 1 tablespoon salt 3 tablespoons butter, softened 1/2 cup chopped walnuts 1 egg 6 to 7 cups all−purpose flour 4 new (5−6 inch diameter) clay pots*

* Purchase only clay pots made in the United States. Those manufactured outside the United States mix lead with the clay.

Pour water into a bowl and add yeast and a pinch of sugar. Let stand for a few minutes. Add remaining sugar, salt, butter and flour as needed. Knead well. Put into an oiled bowl, cover and let rise for about 2 hours.

Knead the dough again, adding walnuts. Grease the flower pots. Divide dough into 4 equal parts, roll each into a ball and place them in flower pots. Let rise for about 30 minutes.

Preheat oven to 450 degrees F.

Make a cut across the surface of the dough. Whisk the egg lightly and brush the dough. Bake for about 40 minutes.

Fiesta Focaccia

 

2 loaves frozen bread dough, thawed 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon Mexican oregano 1 large tomatoes, diced and drained or

 1 cup canned tomatoes, drained 1/2 yellow or green bell pepper, thinly sliced 1/2 red onion, thinly sliced 1/2 to 1 cup ripe olives, pitted and drained 2 tablespoons chopped canned jalapeños

Let dough completely thaw (to thaw in microwave, cook at 30% power for 3 to 4 minutes, based on a 900 watt microwave).

Combine both loaves of dough together. Grease a 17 x 11−inch baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11−inch rectangle. If dough shrinks back after rolling, let rest 5 minutes, then continue rolling. Place dough in pan, pressing dough to corners. Brush dough with olive oil, evenly top with spices, sprinkle with tomato, bell peppers, onion, olives and chiles. Let dough rise until puffy (30 minutes in a warm area).

Bake in a preheated 375 degree F oven for 12 to 15 minutes or until light golden brown.

Remove from the oven and pan to cool on a wire rack.

Eggnog Bread

 

2 tablespoons granulated sugar 1 package active dry yeast 2 1/2 cups all−purpose flour 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup eggnog (at room temperature)

Place ingredients in the pan according to your manufacturer's directions. Use a light crust setting.

This recipe yields 1 loaf (1 1/2 pound).

 

 English Muffin Bread

5 cups all−purpose flour, unsifted 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 1/2 tablespoons vegetable oil 2 cups very warm water Butter and corn meal for pans

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly. Cover the bowl with plastic wrap and a towel. Let stand at room temperature overnight or at least 6 hours. The dough will more than double and then may fall again somewhat, which is normal.

Generously butter 2 (7 1/2 x 3 1/2−inch) bread pans and sprinkle with corn meal. Divide dough, without kneading, into 2 portions and place in pans. Preheat oven to 350 degrees F. Cover and let rise for 1 1/2 to 2 hours or until double in bulk.

Bake for 1 hour, then cool on rack in pans.

Dilly Casserole Bread

 

1 package dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 1 tablespoon instant minced onion 2 tablespoons granulated sugar 1 tablespoon butter 2 teaspoons dill seed 2 1/4 to 2 1/2 cups flour 1 teaspoon salt 1/4 teaspoon baking soda 1 egg

Sprinkle dry yeast over warm (110 degrees F) water. Heat cottage cheese to lukewarm in saucepan; add sugar, onion, butter, dill, salt, baking soda, egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in a warm place, 85 to 90 degrees F, until double, 50 to 60 minutes.

Stir dough down. Turn into a well−greased 1 1/2−quart round−bottom casserole. Let rise in a warm place until light, about 30 to 40 minutes.

Bake until golden brown, 40 to 45 minutes. Brush with butter; sprinkle with Kosher salt.

 

 Easy Rosemary Focaccia

1 (16 ounce) ball pizza dough 3 tablespoons extra virgin olive oil 1/2 cup grated extra sharp white Cheddar or mozzarella cheese 2 tablespoons fresh rosemary 1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.

Dark Pumpernickel Bread

 

Dough 4 packages active dry yeast 3/4 cup blackstrap molasses 1 1/2 tablespoons dry powdered coffee 1 1/2 tablespoons dry cocoa 3 tablespoons granulated sugar 5 tablespoons brown sugar 3/4 cup dry powdered milk 2 cups hot water 1/2 cup canola or peanut oil

Mix all above ingredients thoroughly in a mixing bowl, then add:

1 1/2 cups dark rye flour 1 1/2 cups whole wheat flour 1 1/2 cups cracked wheat flour 1 cup wheat germ 1 1/4 cups buckwheat flour 1 1/4 cups gluten flour 2 1/2 tablespoons caraway seed

Mix thoroughly in a large mixing bowl. Place dough ball on kneading board with 1 cup white unbleached flour and knead vigorously 12 to 15 minutes, adding more white flour as necessary. If using an electric mixer with dough hook, knead while adding white flour little by little. Dough will be slightly sticky and moist, but will begin to take on an elasticity and glossy appearance. Oil mixing bowl and roll dough in bowl until all of surface is coated with a thin cover of oil. Cover with a warm damp towel and place in a warm draft−free place for 1st rise, which may take from 1 1/2 to 2 hours as this dough is a slow riser.

When dough has doubled in size, remove to floured kneading board and punch down to remove as much gas as possible. Divide dough into 3 to 6 loaves and place on greased baking sheet sprinkled with yellow cornmeal. If using Teflon baking sheets, no greasing is necessary, but cornmeal should be used. Space loaves far enough apart to allow for expansion. Brush each loaf with glaze.

Glaze 1 egg white 2 teaspoons water 1/2 teaspoon instant coffee

Mix well. Use a soft pastry brush to apply glaze so as not to depress loaves. Sprinkle with caraway seed and coarse salt. Place again in draft−free warm place and allow for 2nd rise until loaves are about double in size, which will take about 1/2 the time of the 1st rise. Bake in a moderate oven (350 to 375 degrees F) for about 50 minutes to one hour. If loaves seem close to scorching after 50 minutes, but loaves are not done, turn off oven, leaving door closed for last 10 minutes. To test for doneness, pick up a loaf with a hot−pot mitten and thump bottom. If the sound is "hollow," the loaves are done.

Cool on a wire rack or eat warm. May be frozen and kept for several months or more.