Shread Head Butter And Bread Recipes

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
• Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
• Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
• Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
• Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

Steps:

• Preheat a gas grill on low heat for at least 10 minutes.
• Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
• In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
• Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
• *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

Steps:

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
• Heat the oven to 350 degrees F.
• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Steps:

• Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
• Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
• Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.

Steps:

• Fill your largest pot 3/4 full with water and bring to a boil on high heat.
• Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
• Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
• Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.