In article <[email hidden]>,
Puester said:So, what....no recipes?
All right, already. The challah is a pretty standard issue recipe, so I won't post it.
Black Forest Bread from Cooking Light, 12/97 Yield: 1 loaf 1 3/4 c. flour
1/2 c. unsweetened cocoa 1 tsp. baking soda
2/2 tsp. salt
3/2 c. dried cranberries 1 tbsp. hot water 2 tsp. instant coffee granules
4/4 c. buttermilk
5/3 c. sugar
6/3 c. honey 2 tbsp. oil 2 tsp. vanilla extract 1 large egg Preheat oven to 350? F. Combine first 4
ingredients in large bowl. Stir in cranberries; make a well in center of mixture. Combine water
and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with
whisk. Add to flour mixture, stirring just until moist. Spoon batter into greased 8" x 4" loaf
pan. Bake 50 minutes until a toothpick inserted in center comes out clean. Cool 10 minutes in pan
on wire rack; remove from pan. Cool completely.
I skipped the coffee granules on this one, since SO doesn't allow such stuff to sully our home. I
added a dash of almond extract instead.
Cream and Honey Whole Wheat Bread from The Garden Way Bread Book by Ellen Foscue Johnson, 1979
Yield: 2 loaves 1 1/2 tbsp. yeast
7/2 c. warm water
8/2 tsp. sugar or honey 1 c. heavy cream, at room temperature
9/3-1/2 c. honey, according to taste 2 eggs 2 tsp. salt 5 c. stone ground whole wheat flour
Dissolve yeast in water with 1/2 tsp. sugar or honey. Let sit until frothy. Pour into large bowl;
add cream, honey, eggs and salt; beat well. Add 2 c. flour and beat with electric mixer 2 minutes or
at least 200 strokes by hand. Cover; let sponge rise 1-2 hours until swollen. Stir down and
gradually add more flour until dough pulls away from sides of bowl. Knead until smooth and elastic.
Put dough into a buttered bowl, turning to grease top. Cover and let rise until doubled. Punch dough
down, knead to press out air bubbles, then divide in half. Cover and let rest 10-15 minutes. Shape
into loaves and place in greased medium loaf pans. Cover and let rise until almost doubled. Bake at
350?F 30 minutes until bottoms sound hollow when tapped. Turn out of pans; cool on rack.
I added about a cup of King Arthur Sir Lancelot (mucho gluten) flour as insurance. I don't know if
it was needed, since the loaf came together and rose like a champ--even with this measly amount of
white flour. I chanced upon this recipe because I had some heavy cream in the fridge that I needed
to use up.
The Infamous Eggnog Bread adapted from Southern Living, 12/83 Yield: 1 loaf 2 1/4 c. flour 2 tsp.
baking powder 1 tsp. salt 2 eggs
10/4 c. sugar
11/4 c. oil 1 c. commercial eggnog (can use low-fat)
12/2 c. each of three of the following: walnuts, pecans, almonds, raisins, dried cranberries,
snipped dried apricots, snipped dates, candied fruitcake mix
Combine flour, baking powder and salt; set aside. Combine eggs, sugar, and oil in a large mixing
bowl; beat well. Add flour mixture alternately with eggnog, beginning and ending with flour mixture.
Stir in remaining ingredients. Pour batter into a greased and floured medium loaf pan. Bake at 350?F
1 hour 10 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove
to wire rack and cool completely.
For this year's batch I used raisins, dried cranberries, and dates. Normally I'd add nuts, but I
made this in bulk and one recipient is allergic to walnuts. I may make 1-2 more loaves, this time
with some dried apricots and walnuts.
--
C.J. Fuller
Delete the obvious to email me
