Recipes
I made this recipe in a bread machine, but it has a different texture than the more desirable hand-kneaded loaves.
1 cup of warm water
1/2 cup orange juice concentrate (undiluted)
2 packages of active dry yeast
1/4 cup of light or medium molasses
1/4 cup of white granulated sugar
1 tablespoon of salt
Finely grated rind of 2 oranges
2 teaspoons caraway seeds
2 tablespoons soft butter
2 & 1/2 cups of rye flour, sifted
2 & 1/2 cups of all-purpose white flour, sifted
Place the warm water in a large warm mixing bowl. Sprinkle the yeast over the water until dissolved. Mix in the molasses, sugar, salt and orange rind.
Add the soft butter, orange juice concentrate, caraway seeds and rye flour; mix well. Stir in the all-purpose white flour.
Turn the dough onto a floured surface; knead the dough until it is smooth and elastic. If the dough is too sticky, work in a little more of the all-purpose white flour (about 2 tablespoons.) The dough may optionally be kneaded with a power mixer and a dough hook.
FIRST RISING: Grease a large bowl and place the dough in it. Cover it with a clean dry towel or plastic wrap. Let the dough rise in a warm, draft-free place until it is double in bulk, about 1 & 1/2 hours.
SECOND RISING: Punch the dough down and let it rise again until it is double in bulk, about 1 hour.
THIRD RISING: Flour your hands. Punch the dough down again. Divide the dough in half. Shape the dough into two oblong loaves. Place the two loaves on one or two greased baking sheets. Cover the loaves with a warm, damp towel. Let the dough rise again until it has doubled in bulk, about 1 hour.
Uncover the two loaves. Bake them in a 375' over for 35 minutes or until the loaves are a rich brown. Remove the loaves from the oven, brush them with additional melted butter.
This recipe makes two loaves that will keep well wrapped in a refrigerator or freezer protective wrap. This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.
Optional: Add 1/2 cup dried cranberries or golden raisins.
2 cups unbleached white flour (white flour is fine)
2 cups whole wheat flour
2 cups sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp salt
1/2 tsp cloves
4 cups shredded apples
1 cup shredded carrots
1 cup shredded coconut
1 cup raisins
1 cup chopped walnuts
1 cup extra virgin olive oil (any cooking oil is fine)
1/2 cup milk
4 tsp vanilla
3 eggs
Preheat oven to 350°.
Line muffin tins with paper liners.
Whisk together both flours, sugar, baking soda, cinnamon, salt & cloves. Stir in apples, carrots, coconut, raisins & walnuts.
In a separate bowl, whisk together oil, milk, vanilla & eggs, just until blended. Add to the flour mixture and stir. Do not over mix.
Fill muffin cups 3/4's full with batter. Bake 12 to 15 minutes. Check with a toothpick, if the toothpick comes out clean the muffins are done. When done remove muffins immediately from pan.
Depending on the size of your muffin tin, Makes about 24 muffins.
Cool completely, Enjoy!!
For a lighter version, substitute:
1 cup of applesauce for the oil.
Skim Milk for the whole milk
Use eggs substitutes
(from America's Test Kitchen)
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.Makes one 9-inch loaf
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.