Multi-grain Seed Bread

This is a dark, hearty bread that is very healthy for you. I like it as an alternative to plain old whole wheat bread.

1 1/3 cup warm water
1 packet active dry yeast
1/3 cup vegetable oil
2 tsp salt
1/4 cup white sugar
1/4 cup molasses
2 tbsp sunflower seeds
2 tbsp flax seeds
2 tsp sesame seeds
1 tsp caraway seeds
2 cups bread flour
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 cup rye flour
1 tbsp vital wheat gluten

Mix the flours, seeds, and vital wheat gluten together in a bowl. Set aside. Combine all the other ingredients together in the bowl of a stand mixer. Add the flour and knead a few minutes until a soft dough forms. Move to a greased bowl and let the dough rise until fully doubled. Turn the dough out onto a lightly floured surface and shape into two loaves. Place them into greased loaf pans and let the dough rise until it comes just to the top of the pan. Bake at 375 degrees F for 40 minutes. I like it served toasted with butter or cream cheese.

Cranberry Orange Bread

This is a great holiday bread (as well as for any other time of the year).

1 1/4 cup warm water
1/4 cup dough starter
1 tsp yeast
1/3 cup sugar
1 tsp salt
1 1/2 tbsp orange zest
1/4 cup vegetable oil
1 cup all purpose flour
2 cups bread flour
1 cup dried cranberries

Mix the first 6 ingredients. Add the cranberries and then the flour. Knead just until it comes together. Allow the dough to rise 2 hrs then fold it over itself. let rise another 1 1/2 hrs and fold it over again. Repeat this once more. On a lightly floured surface shape the dough into 2 round loafs. Place them on a greased baking pan and let them rise until doubled. Bake at 375 degrees for about 40 minutes. Enjoy!

Pumpkin Bread

When people hear "pumpkin bread" they immediately think of the sweet quick bread version, but this is the yeast bread version. It is not very sweet. Instead the pumpkin shows its savory side. It can be made sweeter by folding in some cinnamon sugar at the last shaping, and dusting the finished loaf with powdered sugar. Raisins may also be used.

1 cup pumpkin puree
1 cup warm water
1 1/2 tsp yeast
1/4 cup white sugar, and 1/4 cup brown sugar
1 tsp salt
1 tsp cinnamon, 1/2 tsp nutmeg
1/4 cup oil or melted butter
1/2 cup walnuts (or more)
2 cups bread flour
2 cups all purpose flour

Mix the first 7 ingredients together. Then add the nuts, followed by the bread flour. Add enough of the all purpose flour to make a soft dough. Knead lightly and form it into a ball. Allow dough to rise 2 hrs, tap it down and form into a ball again. Let rise 1 more hour. Shape dough into 2 round loaves and let rise until doubled in bulk. Bake at 400 degrees for 30-35 min. Enjoy it slightly warm.

Homemade Hamburger Buns

I made homemade hamburger buns to go with some Carolina barbeque, and cole slaw. I don't know what was better the buns or the barbeque. The buns were light and tender yet held up well when wet with the vinegar sauce. Here's the recipe:

1 cup warm water
1/4 cup whole milk
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 1/2 tsp salt
1 package yeast
4 cups all purpose flour

Mix the first 7 ingredients then add the flour. Knead a few minutes to form a soft dough. If it is too wet add a little more flour but you should not make the dough stiff. Place the dough in a greased bowl and let rise 2 1/2 hrs. Remove the dough from the bowl and form it into 2 in balls- as many as you can make but make it an even number.

Place one ball on top of another and press it down with the palm of your hands. It should be just under 1 in thick. Then using you thumb press the center of the dough patty down slightly. Repeat this with all the dough. Place each patty on a greased baking sheet about 2in apart and let them rise 1- 1 1/2 hrs.

Bake at 350 degrees F for 20-25 min until golden brown. Cool completely before attempting to cut them in half. Enjoy!

Bread Sticks: Use for Leftover Dough #3

If I have a little leftover dough left from making pizza or italian bread. I like to flatten it out with my hands. Cut it into half inch wide strips and place them on a greased baking sheet to rise for 1/2 hr. I then bake them at 400 degrees F until brown and crisp. While they are warm I brush them with garlic herb butter and sprinkle parmesan cheese on them. Simply wonderful dipped in marinara sauce, soup or plain. Olive Garden eat your heart out!

Tea Ring

Do You remember my raisin nut buns? If not the recipe can be found here- http://bam-thedoughmaker.blogspot.com/2010/05/raisin-nut-buns.html.

They are tasty as is, but you can bump up the presentation and wow factor a notch if you turn it into a tea ring. Simply follow the recipe for the buns up until the cutting stage, Take the dough log and turn it into a ring by connecting one end to the other (wet the dough and pinch tightly to seal). Now with scissors cut diagonal slashes into the dough about 3-4in apart. Bake at 350 degrees for 35-40 min and serve warm or room temperature with a powdered sugar glaze.

Cheesy Bread Sticks: Use for leftover dough #2

Cheesy bread sticks are a popular takeout item at pizzerias around the country. They are very simple to make. You can make them using the same dough as Italian bread, pizza, or sandwich bread.

Simply take a ball of dough and roll it into a circle about 6 to 7 inches in diameter and 1/2 inch thick. Place the dough on a greased baking sheet and moisten the top with water to make it sticky. Then sprinkle the surface of the dough with a mix of grated cheese (I like mozzarella, provolone, and parmesan). Don't make the cheese too thick, and lightly press it into the dough. Allow the dough to rise for about 1/2- 1 hour and then cut it into strips but leave the strips touching. Bake at375 degrees until browned. The sticks will pull apart wonderfully. Serve warm with pasta sauce or garlic butter.