Time 1h20m Yield 24 Number Of Ingredients 9 Steps:
In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 15 to 20 minutes.
Time 2h50m Yield 2 Baguettes, 16 serving(s) Number Of Ingredients 8 Steps:
—-ForBread Machine—-. Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine’s manufacturer. Select dough cycle and start machine. —-ConventionalMethod—-. In large bowl, dissolve yeast, brown sugar, and ginger in warm water. Let stand 5 minutes until yeast foams. Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough. Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn over to grease top. Let rise in a warm place until doubled in bulk, about 1 hour. —-Shapingand Baking—-. Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside. Punch down the dough. Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf. Pinch edges to seal, and taper ends. Place loaves, seam side down, on prepared baking sheet. Let rise until doubled, about 45 minutes. Make 4-5 slashes across each loaf with sharp knife or razor blade. Brush each loaf with water and sprinkle with whole wheat flour. Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp. Remove to a wire rack to cool completely. NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking. You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.
Time 2h22m Yield 8 buns Number Of Ingredients 7 Steps:
Place the kneader attachment onto the stand mixer. Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy. In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter. When the yeast has proofed add to the bowl along with 3/4 cup warm water. Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl. Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes. Shape into a ball (the dough will come together nicely after resting). Place into a large greased deep glass bowl. Cover and let rise for about 60-90 minutes. To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain. Punch down dough and slice in half. Slice each half into 4 even pieces. Shape each piece into a round ball. Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down). Cover and let rise 30-40 minutes. Bake at 375 for about 22 minutes or until light golden brown.
Time 35m Yield 1 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Time 1h20m Yield 24 Number Of Ingredients 9 Steps:
In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 15 to 20 minutes.
Time 25m Yield 1 dozen. Number Of Ingredients 9 Steps:
In a large bowl, dissolve yeast in warm water. Add remaining ingredients. Beat on medium speed 3 minutes (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Stir batter down. Set aside 1/4 cup batter. Fill muffin cups coated with nonstick cooking spray half full. Top each with 1 teaspoon reserved batter. Cover and let rise until doubled, about 8-12 minutes., Bake 10-15 minutes or until golden brown. Cool 1 minute before removing from pan to a wire rack.
