Christmas Stollen


 

 

Ingredients

For the Fruit:

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 3 tablespoons dark rum or orange juice

For the Sponge:

  • 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
  • 1/4 cup warm water (about 110 degrees F)
  • 2/3 cup milk
  • 1 teaspoon honey
  • 1 cup unbleached all-purpose flour

For the Dough:

  • 1/3 cup honey
  • 1 large egg,  beaten
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/2 cup chopped almonds, toasted
  • 3 to 4 cups unbleached all-purpose flour
  • Oil, for coating bowl

For the Filling:

  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar

For the Topping:

  • 1/2 cup confectioners’ sugar

Directions

Prepare Fruit: Combine the mixed fruit, raisins, and rum or juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum or juice.

 

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

 

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

 

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

 

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

 

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

 

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

 

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

 

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

 

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

 

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Apple Quick Bread


 
This ingredient list looks long, but the bread really goes together very quickly. Try it for a great breakfast on the run. Grate the apples over a bowl and add the apples plus the juice that results to the batter.

Ingredients:

  • 1/4 cup butter, softened
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 1-1/4 cups peeled, grated apples (about 2 medium apples)
  • 3/4 cup chopped pecans
  • 2-1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 cup buttermilk
  • 1/4 cup applesauce
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1-2 Tbsp. milk

Preparation:

Preheat oven to 350 degrees. Combine butter, oil, granulated sugar, brown sugar, and 2 tsp. vanilla in a large bowl and beat until light and fluffy. Add eggs and beat until blended. Add grated apples and pecans. Mix together flour, soda, salt and cinnamon and add alternately with the buttermilk and applesauce to the apple mixture.Pour batter into a 9×5″ pan that has been sprayed with baking spray containing flour. Bake at 350 degrees for 50-60 minutes or until bread tests done when tested with a toothpick. Meanwhile, mix powdered sugar, 1 tsp. vanilla, and milk in a small bowl. Remove bread from pan when done, place on wire rack, and drizzle glaze over warm bread.

Note: The batter is thick, but be sure that you carefully measure flour by scooping it into the measuring cup with a spoon, then level with the back of a knife. Do NOT scoop the flour out of the bag with the measuring cup. That can result in adding 25% more flour to the recipe, making your baked goods tough and dry.

Pumpkin Bread


Pumpkin Bread

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 teaspoons pure vanilla extract

2 1/2 cups sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

2 tablespoons pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. 3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. 4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans. 5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes:

100% Whole Wheat Bread


 100% Whole Wheat Bread

  • 1 cup lukewarm water
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1/4 cup honey, molasses, or maple syrup
  • 3 1/2 cups 100% Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast
  • 1/4 cup nonfat dried milk
  • 1 1/4 teaspoons salt

Directions

1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.

Country Corn Bread


Country Corn Bread

1 cup water

1 cup buttermilk or 1 cup milk plus 1 Tbs vinegar

1/2 cup oil

3 cups flour

2 cup cornmeal

1 cup whole wheat flour

1/2 cup sugar

2 eggs

1 Tbs salt

4 tsp yeast

 

Combine milk water and oil. Mix well.

Add 1 1/2 cup flour, sugar and egg. Mix well.

Add salt and yeast. Mix. Let sit for 15 minutes.

Add flour, corn meal and whole wheat flour 1/2 cup at a time. Mix well between each addition.

Continue until it gets hard to mix in.

Pour out onto a floured board or use mixer with bread hook and knead for 8-10 minutes,

Let rise 1 hour.

Divide into 2 loaves and rise for another hour.

Bake for 30-35 minutes at 375.

Enjoy!

Oatmeal Bread


 

 

Oatmeal Bread

1 cup old fashioned rolled oats

2 cups boiling water

3 Tbs butter

2/3 cup brown sugar

2 tbs molasses

1 tbs sugar

1/2 cup potato flakes

2 pkg active yeast

1 1/2 tsp salt

1/2 cup warm water

5 cups flour

 

In a large bowl, combine the oats, boiling water, butter, brown sugar and molasses. Try not to eat it…this makes an awesome bowl of oatmeal!

In a seperate bowl, add sugar, potato flakes, salt, yeast, and warm water. Let sit for about 5 minutes.

When the oatmeal cools to warm to the touch, add yeast mixture. Stir in flour. Mix in a mixer with dough hook for six minutes or knead until dough no longer sticks to your fingers.

Let rise for 1 hour.

Shape into loaves and rise for another hour.

Bake at 350 degrees for about 30 minutes or until golden brown.

Enjoy! This is good with soup or with jelly. Or even by itself!

Christmas Stollen


Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ’s stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous “butter letter,” that milk and butter could be used to bake stollen with a clear conscience and God’s blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape — a large oval folded in half with tapered ends — said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker’s Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain “campement.” The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners’ sugar prior to serving.

Ingredients
For the Fruit:
1 cup mixed candied fruit
1 cup raisins
3 tablespoons orange juice

For the Sponge:
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour

For the Dough:
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl

For the Filling:
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar

For the Topping:
1/2 cup confectioners’ sugar

Directions
Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

Dave and Shawn’s Dutch Oven Bread


We decided to experiment with bread baking a little today. Dave has been looking at bread recipes that could be cooked in a dutch oven over a campfire. We found a good recipe and then tweaked it for our own tastes. We then made two loaves using the same recipe. The first we cooked in the dutch oven and the second we cooked on the pizza stone. Delicious bread recipe with slight texture differences due to the method of cooking. Next step will be to try it over the campfire or maybe in the fireplace…

Dave and Shawn’s Dutch Oven Bread

Ingredients:
3 cups flour
1 tsp yeast
1 tbs sugar
1 ½ cup water
¾ stick butter
1 tbs garlic salt

Proof the yeast, w little warm water + yeast + sugar = wait 10 minutes or so.

Mix flour and water and salt, melt butter and add yeast mix to dough. Add flour or water to get nice gooey consistency, should almost stick to the bowl or your fingers.


Let rise for ½ hour, punch down, let rise again for ½ hour, punch down.

Line dutch oven with foil, spray with cooking oil. Put cookie pan onto lower shelf of oven, put about a quarter cup of water to add to humidity. Place dough into dutch oven, lightly sprinkle some garlic salt onto top, cover dutch oven and bake for 1 hour. Open lid for last 10 minutes to brown the top.

Delicious with butter….Yum!

The second loaf we did the same way but baked it on the pizza stone instead of in the dutch oven. It made a crustier loaf. Very yummy!

Old Fashioned Oatmeal Bread


Ingredients
– 2 c boiling water
– 1 c rolled oats (old fashioned oatmeal)
– 1 Tbsp shortening
– 1/2 c lukewarm water
– 2 1/4 tsp yeast – 1/2 c molasses
– 5 c flour
– 1 Tbsp salt
– 1 Tbsp melted butter or oil

Directions
1. In large bowl, pour boiling water over oatmeal and shortening. Let stand until lukewarm.

2. Dissolve yeast in lukewarm water and molasses in small bowl.

3. Sift flour and salt together.

4. Add dissolved yeast to rolled oats mixture, then add flour. Mix well. Knead thoroughly. Brush top with melted butter or oil (I use olive oil). Place in large greased bowl. Let rise until double in bulk, about 2 hours.

5. Shape into 2 loaves. Place in buttered bread pans. Spread evenly. Let rise again until nearly doubled in bulk, about 1-1/2 hours.

6. Bake in preheated 450 degree F oven for 10 minutes. Reduce heat to 325 degrees F and bake about 1 more hour.

Danish Pecan Kringle


DANISH PECAN KRINGLE
For the pastry:
2 cups all purpose flour
1 Tablespoon sugar
½ teaspoon salt
½ cup cold butter
1 package active dry yeast
¼ cup warm water (110 – 115 degrees)
½ cup warm milk (110 – 115 degrees)
1 egg, beaten
1 egg white, lightly beaten
For the filling:
1 ½ cups chopped pecans
1 cup packed brown sugar
dash of salt
1/3 cup butter, softened
For the icing:
1 cup confectioner’s sugar
1 to 2 Tablespoons water
2 Tablespoons chopped pecans
Combine flour, sugar and salt in a large bowl, cut in butter until mixture resembles fine crumbs.  Dissolve yeast in warm water; stir into flour mixture with warm milk and egg.  Beat until smooth (dough will be very soft).  Cover and chill at least 2 hours, but no more than 24 hours.  Combine filing ingredients in small bowl before forming kringles.  Lightly flour a pastry board to prevent dough from sticking.  Divide dough in half, cover and return remaining half to refrigerator while forming first kringle.  Roll dough into a 6 x 18 inch rectangle.  Spread a 3 inch strip in the center with half of the beaten egg white.  Spread pecan filling over the egg white.  Fold one side of the dough over the filling, then fold over the other side, overlapping to cover filling.  Pinch dough to close the fold.  Pick up kringle carefully and arrange in an oval on a greased baking sheet, seam side down, pinching ends together to meet.  Cover with a towel and repeat for second kringle.  Cover kringles and let rise in a warm place for 30 minutes (until slight indentation remains if you press gently with finger).  Bake in 350 degree oven for 20 to 25 minutes or until golden brown.  While baking, beat powdered sugar with water to desired icing consistency.  Cool kringles for 10 minutes, then drizzle powdered sugar icing on kringles and sprinkle with chopped pecans.  Cut in wedges to serve.