COUNTRY BRAIDED BREAD
Home-made bread always adds a nice touch to a meal. I serve this with stew or pasta. It is a family favorite! Makes 2 loaves but only lasts one day ;) This recipe comes from a cook book by Patricia Cornwell, called "Food to Die For" --as cooked by the character Kay Scarpetta.
Provided by Madelene Chocolat
Categories Other Breads
Time 2h25m
Number Of Ingredients 7
Steps:
- 1. Stir together 2 1/2 c of the flour, yeast, & salt in L bowl. Combine milk, water, 3 tbs olive oil, & honey in Med saucepan. Cook over med heat, stirring, until very warm (120 to 130 degrees). Stir liquid into flour mixture, then stir in 2 more cups flour.
- 2. Stir flour mixture until well combined and begins to leave side of bowl. Turn dough out onto a floured surface and work into a ball. Knead for 10 min., adding more flour as needed to keep from sticking.
- 3. Place dough in L greased bowl. Turn dough to coat evenly. Cover with plastic wrap or damp towel. Place bowl on lowest oven rack. Turn oven on to lowest setting for 1 min, then turn off. Let rise for 30 to 40 min or til doubled in size.
- 4. Punch down the dough. Knead on lightly floured surface 10 times to release air bubbles. Cover dough, let rest for 10 min.
- 5. To shape the dough: on a lightly floured surface, divide dough in half. Divide each half into thirds. Shape each third into into a 14 inch rope. Place three ropes side by side, on a greased L baking sheet. Braid ropes together, pinching ends to seal. Repeat with 2nd half of dough. Brush the loaves with beaten egg, then with olive oil. Cover loaves and let rise 20 min.
- 6. Meanwhile, preheat oven to 375. Bake loaves for 20 to 25 min until golden brown. Transfer loaves to wire rack to cool slightly.
- 7. Serve bread warm with butter or olive oil for dipping.
CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY
Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
- In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
- Add in the milk and yeast mixture and whisk until fully incorporated.
- Gradually add in the flour and mix until fully incorporated.
- Gradually add in the butter and mix until fully incorporated.
- Cover with a towel and let rest for 30 minutes.
- Bring out the dough onto floured work surface and knead until smooth.
- Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
- Preheat oven to 375˚F (190˚C).
- For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
- Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
- Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
- Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
- Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
- Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
- Lay another piece horizontally over the vertical piece and above the other horizontal piece.
- Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
- Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
- Follow this method around the dough clockwise.
- Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
- Tuck in the excess pieces of dough under the bread.
- Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
- Bake for 35-45 minutes, until lightly browned and cooked through.
- Enjoy!
Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
COUNTRY BREAD
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
BRAIDED BREAD
My grandmother inspired me to try cooking. Homemade bread is my passion. I've always loved it, and in order to satisfy my appetite for it, I decided I'd have to learn to make my own bread. Nothing tastes better than a warm slice topped with butter.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts :
TRADITIONAL WHITE BREAD
Here's a time-saver! You can omit the first rising time by using quick active dry yeast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 32
Number Of Ingredients 7
Steps:
- Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
- Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
- Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg
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