SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 3h35m
Yield 4 loaves
Number Of Ingredients 15
Steps:
- In blender, put 2 cups water, oil, honey, brown sugar and raisins.
- Liquefy that puppy.
- Proof yeast with 1/4 cup water and 1 tablespoon honey.
- Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
- Add liquid mixture and yeast mixture.
- Beat for 2 minutes.
- Gradually add rest of flour till it pulls away from sides of bowl.
- Turn out onto floured board and knead until smooth and elastic.
- Add flour as needed.
- Grease large bowl and put dough inches.
- Let rise until doubled, about 1 1/2 hours.
- Punch down dough; divide in 4 pieces.
- Cover and let rest 10 minutes.
- Sprinkle 2 baking sheets with cornmeal.
- Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
- Preheat oven to 375°.
- Bake for 35 minutes or crust is browned.
- Brush with butter.
HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID
This is a wonderful recipe for an everyday rye sandwich bread. The crumb is perfect. It's not too heavy and not too airy. It's just right. Slices into nice, even, thin slices ideal for sandwiches or toast. After it cools to the touch, I wrap loosely in aluminum foil, with the bread's ends exposed. When fully cool, slice and bag....
Provided by Family Favorites
Categories Other Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
- 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
- 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
- 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
- 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
- 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
- 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.
SQUAW HONEY-RYE BREAD
This bread was the house bread at a restaurant called The Captain's Table in Daytona Beach, Fl. I fell in love with it but couldn't talk the chef into giving me the recipe, so I went home and started looking for one like it. This recipe is one I found in a BM cookbook and adapted it to manual directions. I played with the original recipe to make it soft and spongy like grocery store bread and this is how I make it now. It's slightly sweet like a breakfast bread. Read more: http://www.food.com/bb/viewtopic.zsp?p=5469985#5469985#ixzz1PscMIRri
Provided by DAR Lady
Categories Yeast Breads
Time P1DT12h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
- Add the honey, brown sugar, caramel coloring and oil to raisins.
- Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
- Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
- Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
- Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Nutrition Facts : Calories 181.5, Fat 5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 157.7, Carbohydrate 30.9, Fiber 2.2, Sugar 7.9, Protein 4.2
RYE BREAD
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by BecR2400
Categories Yeast Breads
Time 2h
Yield 4 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
- Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
- Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
- Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
- Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
- NOTE: Time does not include 3 hour rise time.
- Makes 4 loaves.
HONEY RYE BREAD
I found a couple of rye bread recipes and a couple of honey bread recipes but none that fit the dual craving I had. So I figured this one out through trial and error. It has flax in it for added omegas and flavor. It hold well (five days so far and its still moist and flavorful.)
Provided by Sarah
Categories Yeast Breads
Time 3h25m
Yield 1 1.5# loaf
Number Of Ingredients 9
Steps:
- 1) Add ingredients to your bread machine in the order the manufacturer recommends.
- 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
- 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.
Nutrition Facts : Calories 2266.7, Fat 23.2, SaturatedFat 8.7, Cholesterol 30.5, Sodium 3619.9, Carbohydrate 463.5, Fiber 28.4, Sugar 95.1, Protein 56.1
QUICK RYE BREAD
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
- Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
- Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
- Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.
CLASSIC RYE BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
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4.9/5 (33)Category Side DishCuisine AmericanTotal Time 2 hrs
- Combine yeast, water and sugar in the bowl of your stand mixer and let sit for about 5 minutes for yeast activation.
- Add molasses, honey, butter, cocoa powder, salt and wheat flour to the yeast mixture. Fit your mixer with dough hook and begin to knead over medium-low speed. Add remaining flour and continue to knead until a ball of dough begins to form around your hook and pulls away from the bowl. If your dough is still too sticky and not forming a ball, add more all-purpose flour about 2 tbsp at a time.
- Transfer the ball of dough to a lightly greased bowl. Cover with a clean towel and let dough rise for about 1 hour or until it doubles in size.
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