The German Corner - We are baking Bread... Please share your recipes!!

Cornmeal Honey Bread

2-pound loaf (I halved it for a 1-pound)

1 1/2 cups water
2 Tablespoons unsalted butter cut into pieces
1/4 cup honey

3 1/2 cups bread flour
1/2 cup yellow cornmeal
1/2 cup dry buttermilk powder
1 Tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 Tablespoon bread machine yeast (I used red Star active dry yeast, it was fine)

Place all ingredients into pan according to the order in manufacturers directions. Set crust on dark and program for the basic cycle, press start. (this recipe may be made using the delay timer)

When the baking cycle ends, immediately remove the loaf and place it on a rack. Let cool to room temp before slicing.

Note: Next time I will not use the dark crust setting. It was too dark, IMO.

Hello again!  DD was out the door at 8 and I am meeting my nieces for lunch at 11:30.  Yesterday DD took me to the bio buiding on campus and showed me all the displays of plants and animals fish etc.  It was really nice to see.  She had to work on a lab so I visited an old friend that I haven't seen in years, came back and DD had the lasagna baked that we made the night before.  We quickly ate and went to visit my brother and SIL and finally looked at a new place for DD on the way home.  She isn't going to take that one but is planning on moving out of this place asap.

Today I am heading home after lunch with my two neices.  It is somewhere between 0 and -10C (0 is 32F) so not really that warm but they have hardly any snow compared to us.

I love baking bread.  It took me quite a few disasters to figure it out but the more I make the better I get.  I bought a (what else!) cook book yesterday called Pizza Calzone and Focaccia so I will try to post some stuff from that when I get home.

Nice to see you Char - loved your story!  I haven't noticed that bread increased in price here. I guess there has to be some perks from living in the breadbasket! lol The Onion bread is really really good.  That one was going around on the Canadian Corner a while back.

Better go get ready for the day.  Have a good one!

Exported from MasterCook *

                  Charity's Awesome Garlic/Cheese Bread

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  loaves of French Bread -- as fresh as possible
  1              Pound  butter -- softened (4 sticks)
  3          Teaspoons  minced garlic
  2          Teaspoons  oregano
  2          Teaspoons  parsley flakes -- (2 to 3)
  4             Ounces  freshly grated parmesan (important to grate your own) -- (4 to 6)
  3               Cups  grated mozzarella -- (3 to 4)

Preheat oven to 350. In large bowl, blend softened butter with garlic, oregano, and parsley flakes Gradually add parmesan and mozzarella, continuing to blend until well mixed. Slice French Bread loaves horizontally all the way across. Spread each half with equal amounts of garlic spread. Place halves back together and wrap each loaf individually in aluminum foil. Place loaves on cookie sheet and bake at 350 for 30 min. After 30 min., remove from oven . Open loaves and broil tops of bread for just a couple of minutes until browning and cheese/butter mixture is bubbling. Serve in slices with pasta sauce on the side for dipping.  (Star's niece made this and everyone loves it!!)

waving to berny and shannon

berny have a safe trip back!! sounds like you had a fantastic time!!!

shannon thanks for the reicpe - char is from canada/BC

i am making cinnamon rolls today and later i have egg sandwiches on the menue as i have to use up all those dyed eggs -lol

Twinkle

Howdie-doo Twinkle!!

JEANNE'S GARLIC BREAD SPREAD

6 cups shredded Mozzarella cheese (at room temperature)
1-1/2 cups grated Parmesan cheese
1-1/2 cups grated Romano cheese
1 tablespoon coarse ground black pepper (2 tsp.)
1 cup minced garlic (roasted garlic paste)
1 cup extra virgin olive oil
2 teaspoons freshly squeezed lemon juice

In a large mixing bowl, add 3 cups Mozzarella cheese
and half of the remaining ingredients. Using a large spatula, fold
until all is blended. Repeat with remaining ingredients. Put into
sterilized pint Mason jars. Put on sterilized lids and bands. Keep
refrigerated. Makes about 5-6 pints. Refrigerator life is only about
two months....IF it lasts that long....not in my house!

GARLIC BREAD

Slice French or Italian Bread. Spread lightly with
butter or margarine.
Spread some of the Garlic Bread Spread on top. Put on
foil lined cookie sheet. Place under broiler for about one minute
until cheese melts.

Onion-Garlic Bubble Bread

Quick Cooking

"I've relied on this bread recipe often over the years," relates Charlene Bzdok of Little Falls, Minnesota. Frozen dough hurries along the golden pull-apart loaf. "It's wonderful with Italian dishes, especially spaghetti and lasagna," she says.

Ingredients:

1 loaf (1 pound) frozen bread dough, thawed

1/2 cup finely chopped sweet onion

1/2 cup butter, melted

2 garlic cloves, minced

1 teaspoon dried parsley flakes

1/4 teaspoon salt

Directions:

Divide dough into 24 pieces. In a small bowl, combine the remaining ingredients. Dip each piece of dough into butter mixture; place in a 10-in. fluted tube pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 1 loaf (24 pieces).

Twinkle, this is a great thread. I guess there are a lot of bread bakers out there, including me. I been lucky thou and found 1 day old bread at my supermarket lately for a very inexpensive price, so I been buying that, so are good for toasts in the morning.

I be gone for a few days and it will be interesting coming back and find more and more good recipes.

 Bis spaeter

Erna

I got this recipe off the bb a while back.  The marks behind the title means it is extra good.

Honey Oat Quick Bread (xxxxx)

Serving Size : 12 Preparation Time :0:15
2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats -- divided
1 1/3 cups whole-wheat flour or white whole-wheat flour (see Shopping Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 container nonfat or low-fat plain yogurt -- (8 ounce) (scant 1 cup)
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low-fat milk
Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside another 1 tablespoon oats for garnishing the loaf.
Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a forks beat together the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 tablespoon oats over the top.
Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
Per Slice: 192 Calories; 6g Fat (0 G Sat, 3 G Mono); 18 Mg Cholesterol; 31 G Carbohydrate; 6 G Protein; 2 G Fiber; 395 Mg Sodium; 64 Mg Potassium. Nutrition Bonus: Iron (15% Daily Value).
SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill (bobsredmill.com).
Description:
"This bread has a pleasant flavor and divinely moist, tender crumb. It goes well with almost any soup or chowder. Plus, the recipe requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful."
Source:
Per Serving (excluding unknown items): 85 Calories; 5g Fat (53.8% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 346mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : To Make Ahead: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375 before serving.

Don't know were I got this one from.

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons chopped pecans, toasted

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.

Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.

Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

1 loaf, 18 servings (serving size: 1 slice)

CALORIES 181(30% from fat); FAT 6.1g (sat 0.6g,mono 2.9g,poly 2.2g); PROTEIN 4.5g; CHOLESTEROL 1mg; CALCIUM 90mg; SODIUM 223mg; FIBER 2.6g; IRON 1.4mg; CARBOHYDRATE 28.5g
Cooking Light 2005

I love this recipe! It's so easy to remember because everything is 30 minutes!

Sweetpea’s Whole Wheat Bread

Mix :

3 T. yeast

 4 cups very warm water

 4 cups whole wheat Flour

 Let stand for 30 minutes

Add:

1/2 cup oil

 2/3 cup honey or molasses

 3 tsp. salt

6-8 cups whole wheat flour

Mix and knead 8-10 minutes or until smooth and elastic. Place in an oiled bowl. Cover and rise 30 minutes. Heat oven to 350.

Punch down and shape into 3 loaves. Cover and let rise 30 minutes. Bake for 30 minutes. (I acutally bake mine between 20 & 25 minutes. I like a lighter crust)

Hello everyone!

Welcome Cindy! Its always nice to see different people come by! :) Hope you come back and visit with us!

Well I am still pretty busy at work....(finally)! It is slow getting started this year because of our weather....and of course all the rain doesn't help either! It is still raining!!!! Ugghhhh! I know I shouldn't complain, because we had a drought last year, but now its getting to be to much rain this year!!! There is flooding everywhere, and a lot of highways and roads are closed........and the farmers won't be able to get in the fields until it dries out...

Well I had better get busy!

TTYL Jet

Before I forget Shannon, I am Canadian.  I think it would be about 22 lbs of flour for $9.  I HATE payng that much, I still wait to see if the prices will drop.  Sometimes I grind my own wheat, buy it from my parent's neighbour, good family friend.

Am making a batch of that multigrain bread as I type, that one hasn't flopped on my yet, today I did it all from memory, usually I look at the recipe just to make sure.  But one thing is, if it has oil, sugar, salt, yeast, water and flour, the rest all all just a bonus!

When i was in Europe, I saw all those bakeries, and it's not a wonder most Europeans don't bake their own bread.  Me and my friend, we would go window shopping in bakeries!!  The pastries looked SOOOO good, but to our taste buds, not actually that great.  but the breads were good!  So we would just window shop, ohhhhing and ahhhing and the stuff, then walk out empty handed!  They musta thought those crazy tourists!!!

Oh oh!!!  Just got a phone call!!!  DH's youngest brother just had a baby boy!  9lbs!!! 23 inches!!!  OMG!  This is their first child, and DH's third nephew.

Char! Congrats on you new nephew! And it sound like its a big baby! :) I weighed over 8lb. myself when I was born and I still weigh over 8lb.! LOL!

TTYL Jet

hi ladies

char congratulations.... that is the best news one can get!! BTW why didn't you like european pastries? It is funny that you mention that, because i go bakery and supermarket window shopping whereever i go and i enjoyed the canadian bakeries all over canada a lot but many pastries or cakes looked so beautiful but where too sweet for me - especially the cakes... but there is nothing like real north american cinnamon buns -hmmmmmm

jet lol on the 8lb! Hope you had a nice day!

Today looks beautiful outside, birds are sining, sun is shining and it is a lot warmer. It is DS last day of holiday and TGIF.... we will see what we can do today!

Better get going - i have to prepare my stuff for the basel/ switzerland watch/jewellery fair today - i have to attend the show and of course everything is last minute.

See you  -twinkle

Avocado Quick Bread

• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 cup butter, softened
• 1 7/8 cups white sugar
• 3 eggs
• 1 1/2 cups mashed ripe avocado
• 3/4 cup buttermilk
• 3/4 cup chopped pecans
• 1/2 cup raisins
• 1 tablespoon grated orange zest