Bread bakers - please give me your opinion >>>

E

evan

Well-known member
I love to bake, and except for crossaints - which I have never mastered - I think I have tried most mixes and breads and stuff. Still, i'm always looking for something new or a new challenge and in my car home from work yesterday I started playing with the idea of putting peas or beans in the dough.

Carrots, pumpkin and zucchini keeps the bread moist, so it should work to put mashed peas and beans in a dough too? I figured if I make a yeast dough with wheat (neutral in flavour) and add mashed peas and herbs (to cover up the pea taste) I think it would be good.....no?

Or maybe a yellow pea and bacon bread.......do you think it would work or is there something I haven't considered????

 
Why not? Perhaps you could start with a recipe for potato bread, and sub pea purree for potatoes.

 
hi Eva, give me a day or two to check my recipes (gotta find them first). I'm sure I

have one that has cottage cheese and herbs and there are a few others that might interest you smileys/smile.gif

 
Randi, I would really love that ! Your crusty, Italian bread is already a family favourite!! smileys/smile.gif

 
REC: Herbed Cottage Cheese Bread T&T hereya go Eva, this is an easy recipe

to make and is really good. I'll post some more as I get the time to type them out. enjoy!

Herbed Cottage Cheese Bread

1 cup cottage cheese, heated to lukewarm
2 Tbls sugar
1 1/2 Tbls unsalated buter
1 Tbls instant minced onion
1 tspcelery seed
1 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg

1 envleope dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 1/2 to3/4 cups all-purpose flour

soft butter and coarse salt

combine first 9 ingredients inlarge bowl of electric mixure. dissolve yeast in water and add to bowl and beat at medium speed 30 seconds. with mixer running add flour and beat until dough is stiff and well blended. cover and let rise in warm, draft free area until doubled in volume, about 45 minutes.

vigorously stir dough down and turn into well greased 1 1/2 - 2 quart casserole. (I used loaf pans) cover and let rise again until light, about 40 minutes.

preheat oven to 350 F Bake until bread is golden brown, about 40 - 50 minutes. brush top with butter and sprinkle lightly with coarse salt. serve warm.

Variateion: use different herbs, such as Italian and substitute ricotta for the cotage cheese. sprinkle with freshly grated Parmesean insstead of salt.

 
the Italian bread is a good recipe, glad you're still enjoying it. smileys/smile.gif

 
Randi, this is downright scary!!! >>>

I went to the store on Thursday and my local grocery store has started selling some local produced foods.
I picked up a box of cootage cheese, because I belive in buying local produced food but I haven't bought cottage cheese in ages (like in three years or so!) and figured I would probably find SOMETHING to put it in.

And here you are, posting a recipe for cottage cheese bread!
I'm stunned! This is scary but in a very cool way. Told ya I love this place!!! *LOL*

 
REC: Walnut Hearth Bread T&T Eva, this one is a gem!

Walnut Hearth Bread
La Fouace Aux Noix

This wonderful bread is a specialty of Poilane, the "Maitre Boulanger" of Paris. Delightful wtih grapes, chilled rose or a mellow Vouvray.

Makes a 2-pound round

3 1/2 to 4 cups unbleached all purpose flour
1/2 chup whole wheat flour
1 envleope dry yeast
1 TBL salt
1 cup milk (120 - 130F)
1/3 cup warm water (120 - 130 F)
1 cup coarsley chopped walnuts
3/4 cup finely chopped onion
1/2 cup unsalted butter, softend

2 Tbls cornmeal.

lightly grease large bowl and set aside.

combine 1 1.4 cups four, whole wheat flour, yeast and salt in mixing bowl. add milk and water and beat about 2 minutes. stir in walnuts, onion and butter and mix well. blend or knead in remaining flour as necessary to make a stiff dough. place in greased bowl, turning dough to coat entire surface. cover with plastic wrap and hot, damp towel and let rise in warm place until doubled.

sprinkle baking pan with cornmeal. punch dough down and place on lightly floured board. knead 3 - 4 minutes. shape into ball and place on baking pan. let rise, uncovered in warm place about 15 minutes.

preheat oven to 425 F place a pan of hot water on oven floor or lowest rack. make slash in top of dough with scissors or knife, place pan on middle rack and bake 30 minutes. remove pan of water and reduce heat to 300 F and bake until bread sounds hollow when tapped, about 30 minutes longer. cool on rack.

Bon Appetit Oct. 1978

 
just breath slowly... in and out... it will be alright '-)))

that is wild. you must have been channeling my recipes.... LOL

have fun with the bread!

 
REC: Rye Salt Flutes T&T Eva, this has cottage cheese too.

Rye Salt Flutes

Makes 8 flutes

3 cups buttermilk
2 TBL dehydrated minced onion
2 TBL caraway seeds
2 TBL whole dill seed
2 TBL oil
2 TBL salt
9 2/3 cups unbleached all purpose flour
1 pint (2 cups) cottage cheese
4 envelopes dry yeast
2 1/3 cups rye flour

1 egg white
kosher or coarse salt
8 tsp caraway seeds


lightly grease large bowl and baking sheet and set aside.

combine first 6 ingredients in 2 quart saucepan. place over medium heat and warm to 120F, stirring frequently. transfer to mixing bowl and add 4 1/2 cups white flour, cottage cheese and yeast. beat until thoroughly blended, about 2 - 3 minutes. add rye flour, blending in well. beat in eough additional white flour, 1/3 cup at a time, to make a soft dough.

turn out onto lightly floured board and knead until smooth and elastic. place dough in greased bowl, cover with plastic wrap and hot, damp towel and let rise in warm place until doubled. punch down and divide into 8 rolls, each aboaut 1 1/4 " in diameter. place on prepared baking sheet or in pans, cover with plastic wrap and let rise until doubled.

preheat oven to 350 F beat egg white lightly and brush over flutes. sprinkle each with a little salte and 1 tsp caraway seeds. bake until crust is golden brown and bread sounds hollow when tapped, about 20 minutes. cool on racks.


Bon Appetit Oct 1978

 
I have an old 'whole food ' cookbook that advises just that. . .

adding beans to bread adds fiber and makes a complete protein, with all the essential amino acids, etc.

Try one cup mashed per 2-loaf bread batch, just like potato bread.

 
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