Recipes from the Bee
Whole Wheat Bread by Cheryl
4 cups unbleached white flour
6-8 cups whole wheat flour
2 tbsp. dry yeast
1/3 cup gluten flour or 500 mg vitamin C powder
4 cups warm water (120° -130°)
1/3 cup oil
1/3 cup sugar
1 tbsp. salt
Place white flour, yeast and gluten flour in mixer bowl equipped with kneading arm. Add water and mix well. Turn off mixer; cover bowl. Let dough sponge for 15 minutes. Add oil, sugar, and salt. Turn on mixer. Add whole wheat flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. Knead 5-6 minutes. Preheat oven to 150°.
Lightly oil hands. Divide dough into equal portions. Shape into loaves, and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans to allow heat to circulate freely. Let rise until double in bulk, 20-25 minutes. (Bread may also rise on countertop until double. Bake in a pre-heated oven.) Leave bread in oven; turn heat to 350°. Bake and remove from pans; let cool on wire racks.
Bake: 350° 30-35 minutes Yield: 4 (4" X 8½") loaves or 6 (3" X 5½") loaves
Cinnamon Knots by Cheryl
½ cup brown sugar
2 tbsp. cinnamon
Maple syrup
Combine the brown sugar and cinnamon and place in a rectangular dish. Prepare your pans by greasing 2 muffins pans. Into each muffin cup, put 1-2 tablespoons of maple syrup. Using the above dough recipe, divide your dough into golf ball size pieces. Roll each piece into a rope approximately 8 inches long. Pour oil onto countertop and roll the rope in the oil and then place it in the brown sugar mixture, shaking to coat. Tie each rope into a knot and place in muffin cup. Let rise and bake at 350° for 25 minutes. (The above recipe made 24 knots and nine mini loaves of bread).
Orange Pumpkin Loaf by Teresa
1 large orange 1 tsp. baking soda
1/3 cup butter, softened ½ tsp. baking powder
1 1/3 cups sugar ¾ tsp. salt
2 eggs ½ tsp. cinnamon
1 cup canned pumpkin ½ tsp. ground cloves
1/3 cup water ½ cup chopped walnuts
2 cups flour ½ cup chopped raisins
Preheat oven to 350°. Grease 9" X 5" loaf pan. Cut orange into wedges and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped then set aside. In a large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in pumpkin, water and the ground orange. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Fold in nuts and raisins. Spoon batter into prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let bread stand for 10 minutes, then remove from pan and cool on a wire rack.
Makes: 1 (9" X 5") loaf
Russian Black Bread by Cheri
1 ½ cups water or milk 1 tbsp. brown sugar
2 tbsp. cider vinegar 3 tbsp. unsweetened cocoa powder
2 ½ cups bread flour 1 tsp. instant coffee granules
1 cup rye flour 1 tbsp. caraway seed
1 tsp. salt ¼ tsp. fennel seed (optional)
2 tbsp. melted butter or oil 2 tsp. onion powder
2 tbsp. molasses 2 tsp. active dry yeast
Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove the bread from pan, place on cooling rack and allow to cool for 1 hour before slicing.
OR
Place ingredients into the bread machine in order suggested by the manufacturer. Use the dough setting. When dough is ready, remove from pan. Briefly knead on floured surface, shape into a round loaf and place on baking sheet. Cut deep vents in a star shape on top. Bake in a 350° oven for 35 minutes.
