Brothers Bread Recipes

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• In a mixer bowl, combine dry ingredients including salt and yeast.
• Mix with paddle until well blended.
• Add brown rice, honey, buttermilk, and about half of the warm water.
• Add as much of the additional water as necessary to get the dough to hold together.
• Mix and switch to dough hook.
• Knead for 12-15 minutes by hand or 8-10 minutes by machine.
• Dough will be tacky and very elastic.
• Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
• Punch down and shape into three equal rounds.
• Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
• Shape into three cigar shaped loaves and place into greased 8X4.
• 5 loaf pans.
• Allow to rise until double, 60 to 90 minutes.
• Preheat oven to 350 degrees.
• When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
• Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
• (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.

Steps:

• Place 2 1/2 cups of the flour in a mixing bowl, and mix in the yeast, salt, sugar, nutmeg, allspice and lemon peel.
• Warm the milk and butter in a saucepan to 120 degrees, stir to melt the butter and pour into the bowl with the dry ingredients. Lightly beat 3 of the eggs, add them and mix all the ingredients together. Gradually add enough of the remaining flour to make a soft dough.
• Turn the dough out onto a floured board, flatten it and knead in the fruit peel. Knead the dough about 10 minutes, adding additional flour as necessary to make a soft dough that is barely sticky.
• Lightly oil a bowl, place the dough in it, turn it, cover the bowl and set the dough aside to rise until doubled, about 1 hour.
• Punch the dough down, and divide it in four pieces. Roll each of the pieces into a tight ball and place them in an oiled 10-inch cake pan. Cover, and allow to rise in a warm place about 30 minutes.
• Preheat oven to 350 degrees. Beat the remaining egg with 1 tablespoon of water, and brush this mixture lightly onto the dough. Place in the oven and bake about 45 minutes, until nicely browned. Allow to cool before cutting.