Garlic Infused Bread Recipe

I cannot tell you how much I like Garlic. I'll put it in almost anything, so It's a wonder I hadn't made this bread sooner.

4 large cloves of garlic crushed
2 tbsp finely chopped herbs (like rosemary and thyme)
1 cup warm water
1/2 cup dough starter
1 tbsp sugar
1 1/2 tsp salt
1 tsp yeast
3 -3 1/2 cups bread flour

Mix the water, dough starter, sugar,and yeast together. Stir in one cup of the flour. Stir in the garlic, herbs, and salt. Now add the rest of the flour until you have a soft slightly sticky dough. Knead a couple of minutes then let rise 2 hrs. Fold the dough over itself a few times then let rise 1 1/2 hrs. Fold it over itself again, and then let rise 1 hr. Gently shape the dough into a round loaf and place on a greased baking sheet. Let rise 1 1/2 hrs. Score the top with a sharp knife. Bake in a steamy oven at 400 degrees for 35-40 min. Enjoy.

Raisin Nut Buns Recipe

This is my all time favorite sweet roll. They are basically just cinnamon buns with raisins and nuts in them. Don't eat too many if you can resist it.

The Dough:

1 cup warm water
1 package active dry yeast
1/4 cup milk
1/4 cup oil or 1/2 stick melted butter
2 eggs
1 tsp vanilla
1/2 cup sugar
1 tsp salt
4- 4 1/2 cups all purpose flour

Filling:

1/2 stick softened butter
1 tsp cinnamon
3/4 cup dark or light brown sugar
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Frosting:

4 oz softened cream cheese
4 tbsp softened butter
2 tbsp milk
1 1/2 cups powdered sugar
1 tsp vanilla or lemon juice (optional)

For the dough mix the water, milk, oil, yeast, eggs, sugar, salt, and vanilla together. Add the flour and knead for 5 min to form a soft but not sticky dough. Let the dough rise until fully doubled in bulk (about 1/ 1/2 to 2 hrs). Punch the dough down and place on the work surface (there should be no need for extra flour, but if it feels sticky by all means use some (but not to much)). Shape the dough into a rectangle no thicker than 1/2 inches. The dimensions are not important to me, just know that the wider it is the more swirls the finished rolls will have.

For the filling begin spreading the butter on the rectangle leaving a one inch border butterless along one of the long sides. Mix the brown sugar and cinnamon together and spread this over the butter. Then eveny spread the raisins and nuts over that. Pres firmly with a rolling pin. Now roll the rectangle up starting on the side opposite the butterless border. When you get to the border press it tightly to seal. Cut the roll into 1 in thick rounds and place in a well greased baking pan. You will probably need 2 (a large one and a small one). Let them rise one hour, then bake for 25 min at 350 degrees. Remove from the pan while hot or the will stick. The easiest way to geth them out is too quickly turn the pan upside down and let them fall out.

For the frosting beat all the ingredients together until smooth and drizzle over the buns. If it wont drizzle add more milk or if you prefer a spreadable frosting add less milk.

Serve warm and enjoy. They reheat well 20 sec in the microwave.

Pumpernickel Bread Recipe

Pumpernickel is a dense, dark, rye bread, great for sandwiches or toasted with cream cheese and smoked salmon or gravlax. Here is my recipe. Enjoy.

1 1/2 cups bread flour
1 cup rye flour
1/2 cup whole wheat flour
1 1/2 tsp vital wheat gluten
3 tbsp cocoa powder
2 tbsp instant coffee granules
1 cup warm water
2 tsp yeast
1/4 cup dough starter( optional, adds more depth of flavor)
1 tbsp browning sauce (optional, just makes it darker)
1/3 cup molasses
1/4 cup sugar
1 1/2 tsp salt
1/4 cup oil
1 1/2 tsp caraway seed
2 tsp cider vinegar

This is probably the longest list of ingredients I've had so far, but pumpernickel has a complex flavor that comes from the sum total of all these ingredients.

Mix the flours, wheat gluten, the caraway seed, and cocoa together and set aside. In the bowl of a stand mixer mix all the other ingredients together. Add the flour mixture, and using the dough hook attachment knead to form a smooth elastic dough. It should not be sticky so add extra flour as needed. Let rise in a greased bowl until fully doubled (2 or more hours). Shape into a round free-form loaf, and let rise again on a baking sheet until doubled. Score the top with a knife in any pattern you choose, and bake at 375 degrees about 40 min. Let cool and enjoy.

Naan Recipe

Indian food is great, and what Indian meal would be complete without naan- the premier flat bread of India. It is very simple to make so if you like it, you should try.

1 1/2 cups flour, plus more as needed
1/4 tsp baking soda
1/2 cup warm water
1/2 tsp salt
1/4 tsp yeast
1 tsp sugar
2 tbsp melted butter
2 tbsp yogurt

Mix the 1st two ingredients together, and set aside. In a separate bowl mix the last six ingredients together. Pour this mixture into the flour mixture and mix to form a soft, but not sticky dough. Knead just until smooth and place in a greased bowl to let rise until doubled.

Once the dough has risen divide it into 1 1/2in diameter balls (or bigger if you want bigger naan). Heat a cast iron skillet until very hot. Roll the balls out to an 1/8 of an inch in thickness and then place them in to the pan (irregular shapes are fine). Working with one or two at a time cook them 1 1/2 min per side or until covered in bubbles and spotty brown. Serve warm.

Kaiser Rolls Recipe

The hamburger bun is probably the top roll in the country, but it lacks the great chew of a good Kaiser roll. I make kaiser rolls every once in a while just to say I did, and if you haven't i think you should try to make them too. My recipe is a little different from most others, but I like it.

1 1/4 cup warm water
1/4 cu dough starter
1 tsp yeast
2 tbsp sugar
2 tsp salt
1 egg
2 tbsp oil
4 cups bread flour

for topping:
poppy seeds
egg wash (beaten egg and a little water)

Mix the first 7 ingredients together in the bowl of a stand mixer. Then add the flour. Knead to form a smooth, soft (but not sticky) dough. After 6 min of kneading it should be ready. place the dough in a lightly greased bowl and let rise until well doubled. It is best to let this dough rise relatively slow to develop flavors. Once the dough is risen turn it out onto a work surface and gently redistribute the air by pressing its surface. Now form the dough into pieces large enough to form 1 in wide 13 in long snakes of dough. Now follow the pictures above to form the snakes into a kaiser roll shape by looping each one around itself. Place the finished rolls on a greased and cornmeal covered baking sheet to rise until doubled again. Once risen brush the rolls with egg wash and sprinkle with poppy seeds. Bake in a 375 degree steamy oven for 20-25 min. enjoy!

Hearty Cinnamon Raisin Bread

Cinnamon raisin bread is good! But not necessarily good for you. This recipe hopes to change that. It makes one loaf.

1 cup water
1/4 cup vegetable oil
1/3 cup brown sugar
1 tsp salt
1 package yeast
2 cups bread flour
1 cup whole whet flour
1 1/2 tsp vital wheat gluten
1/4 cup wheat germ
1/4 cup raisins
1 tsp cinnamon mixed with 1 tbsp sugar

Combine 1st 5 ingredients in the bowl of a stand mixer. Add the next 4 ingredients and knead to form a smooth elastic dough. Place in a greased bowl and let rise until fully doubled. Remove from the bowl and place on worktop. Shape dough into a rectangle that is the same width as the loaf pan you will be baking it in, and 1 in thick. Spread the raisins out over the dough. Then sprinkle the cinnamon sugar evenly over it. Roll the dough into a log tightly and then squeeze the ends. Place in a greased loaf pan and let rise until it is just above the rime of the pan. Bake on 375 degrees for 40 min. This makes great toast with cinnamon sugar and butter, or cinnamon raisin french toast. mmmm fiber.

Homemade Bagels: Basic Recipe

I don't believe there are very many things more fun to bake than bagels. I always thought bagels required to much skill and special equipment to make at home, but ever since I discovered one could make quality bagels right in the home kitchen, I have made them regularly. I now realise almost anything can be made at home (a secret the food companies are glad to keep hidden). Here is my basic recipes for bagels.

3/4 cup warm water
1/2 cup dough starter
1 1/2 tsp salt
2 tsp malted barley flour
1 tbsp sugar
3-4 cups bread flour

Extra Equipment: pot of boiling water (at least a 1 gallon), 1/4 cup baking soda, cooling racks, egg wash (beaten egg and water)

Place all the ingredients into the bowl of a stand mixer (holding a cup of the flour) and knead until smooth and elastic. Bagel dough should be stiff not soft, so add the extra flour as necessary. When the dough is well kneaded (about 7-8min) transfer to a lightly greased bowl and let rise in a warm place until doubled.

Now portion the dough into balls (the standard is 4 oz for bagels if you have a scale). I just eyeball it to whatever size I like. Once you have formed your balls let them rest on the counter for 15 min. Now take the balls and poke a hole in the center and stretch it out (much farther than you want the final bagel hole to be since it will get smaller).

Add the baking soda to the boiling water and boil the bagels two or three at a time, about 1 1/2 min per side (they will be bumby but will smooth out in the oven. Place the bagels on a rack and brush with the egg wash. If you want to add poppy seeds or some other toppings add them now. Place the bagels on a parchment lined, greased or corn meal coated sheet and bake 375 degrees until browned (20-25 min). Enjoy!