Buckwheat Potato Bread With Chile Honey Recipes

Steps:

• Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
• Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
• Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

Steps:

• Add all ingredients in the order recommended by your bread machine manufacturer.
• Process on the bread cycle.

Steps:

• Place ingredients into your bread machine in the order suggested by your manufacturer.
• Operate machine on the regular, normal, or medium cycle (whichever your machine has).
• To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
• Stir for several minutes or until honey just starts to foam, then remove from heat.
• Stored cooled honey in an airtight container.
• Serve honey spread on slices of buckwheat potato bread, if desired.
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Steps:

• Grease two loaf pans (4 1/2 x 8 1/2).
• Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
• In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
• Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes).
• Grease a large bowl with corn oil.
• Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes) or until doubled.
• Punch dough down and let rise again for 30 minutes.
• Divide dough in half and form into logs.
• Place dough in prepared pans, brushing with beaten egg whites.
• Let dough rise again (30 minutes).
• Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
• Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
• Turn loafs onto cooling rack to cool.

Steps:

• Proof the yeast in the lukewarm water with the sugar.
• After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
• Mix well.
• Take the dough out onto a lightly floured work surface, kneading until smooth.
• Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
• This will take from 1~/2 to 2 hours.
• Take the dough out and punch it down a couple of times.
• Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
• Cool wrapped in a towel.