One of my favorite breads. This was my first time trying out this rye bread recipe. I will say that it's exactly the taste and texture I was looking for! A crisp crust and a soft, tender inside with a tight "crumb." I did take the advice of the original written recipe and let the dough rest when called for. I did the entire bread in my mixer using my dough hook. I will write out exactly what I did but, if you want to follow other methods, you can check out King Arthur Flours website (click here) and their full written recipe. I hope you enjoy this as much as I do! Diane
Russian Rye Bread - Rizhsky Khleb Ingredients: 1 1/4 Cups Water, at the temp your yeast calls for. 2 Tablespoons Dark Honey 2 teaspoons instant yeast 1 1/2 Cups Medium Rye Flour 2 teaspoons salt 1 Tablespoon Caraway Seeds 3 Tablespoons Unsalted Butter, melted 3 Cups Unbleached, **All Purpose Flour *plus an additional 1 teaspoon dark honey for sponge *plus an additional 1 Tablespoon butter for bowl Directions:
Recipe Adapted from: King Arthur Flour Photos by: Diane Baker for Canning and Cooking at Home
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This is a superb loaf of bread - great for sandwiches! Bakes and slices up nicely. You gotta give this one a try! This is my "take" on King Arthur Flours recipe -Enjoy! Diane
Classic Sandwich Bread Ingredients: 3 cups Unbleached All-Purpose Flour, I prefer King Arthur Flour 1/2 cup milk 1/2 cup hot water 1/4 cup melted butter 2 tablespoons sugar plus, a pinch for yeast 1 1/4 teaspoons salt 1 packet active dry yeast INSTRUCTIONS Start by mixing your yeast with a pinch of sugar in 1/2 cup warm water (use the water temperature your yeast packet lists.) Set aside to let yeast can bloom/activate. Melt butter in a cup in microwave and mix the melted butter into your milk (this will warm the milk - which is needed. You do not want to use hot/scalding butter and no ice cold milk - blending the two together and setting aside while you assemble the rest of the recipe ingredients should work great. To make the dough: In the bowl of your stand-mixer, fitted with a dough hook, combine all of the ingredients and set the machine to knead for 6 to 8 minutes, or until the dough begins to become smooth and supple, you may have to add in 2-3 Tablespoons more if warm water to get your dough supple. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage. Recipe Inspiration by: King Arthur Flour My new favorite! I thought the banana bread I had been baking up all these years was great - I switched things up a bit, lessened the sugar, took out an egg and out with the sour cream. This bread is amazing! You don't have to add in chocolate chips but, OHHHH they really enhance the overall flavor of this bread. I always love making this because it doesn't require an electric mixer, and we always seem to have 2 leftover, sad bananas that can get put to great use in this bread.
You gotta give this one a try! Enjoy! Diane Chocolate Chip Banana Bread Ingredients: 2 medium bananas, over-ripe, brown and mashable 1/3 cup melted butter 1 teaspoon baking soda pinch of salt 1/2 cup of sugar 1 large egg, beaten 1 teaspoon vanilla bean paste or extract 1 1/2 cups all-purpose flour 1 cup semi-sweet chocolate chips Directions: Preheat oven to 350 In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter. Mix in the remaining ingredients; adding the flour in last. Once all ingredients are well incorporated - Pour your batter into a prepared loaf pan *I use Pam with Flour for Baking spray on my pans. Bake for 50 minutes, or until a tester inserted into the center comes out clean. I use my 4 x 8 loaf pan for this bread. I don't know about you but, it feels like the Holidays are trying to sneak up on me this year! I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu. The taste and visual appeal of this bread is amazing. There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself. I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great! It's the perfect "pull-apart cinnamon bread." As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com Swedish Cinnamon Star Bread Dough
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Recipe adapted from KAF **Guest Post: Who doesn't love the rolls you are served at Texas Roadhouse? and how about that Cinnamon Honey Butter that goes along with it - so good! JD is sharing how he went about recreating these at home! ~Enjoy! Diane
Texas Roadhouse Copycat Rolls and Homemade Cinnamon Honey Butter BREAD 1 packet (2 1/4 teaspoons) instant yeast 1/4 cup warm water 1 cup whole milk, scalded and cooled to lukewarm 1/4 cup granulated sugar 3 tablespoons (1 1/2 ounces) unsalted butter, melted and divided 1 large egg 1 teaspoon salt 3 1/2 cups King Arthur Flour Bread flour BUTTER 1 stick (4 ounces) unsalted butter, at room temperature 1/4 cup powdered sugar 1/4 cup honey 1 teaspoon ground cinnamon Directions: Bread In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, sugar, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover with plastic wrap. Let rise until doubled in size, about 45 minutes to 1 hour. Preheat the oven to 350°F. Bake the rolls for about 15 minutes, or until golden brown. Brush the baked rolls with the remaining 1 tablespoon melted butter. Butter In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Serve butter at room temperature, on hot rolls. Recipe Adapted from: various copycat recipes found online. Photos by: JD Provence for Canning and Cooking at Home |