Can we start a thread on favorite bread recipes? Wild or reg yeast...

I'm particularly fond of the Wild Rice & Onion Bread from Brother Juniper

Wild Rice and Onion Bread
Makes 2 large loaves or many rolls. After struan, wild rice and onion bread was the most popular bread at Brother Juniper’s Bakery, a version of the recipe appears in Brother Juniper’s Bread Book. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about ¼ cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.


6 cups UNBLEACHED BREAD FLOUR
3 ½ tsp COARSE KOSHER SALT
2 Tbsp INSTANT YEAST
1 cup COOKED WILD RICE or another cooked grain
¼ cup BROWN SUGAR
1 ½ cups lukewarm WATER (about 95°F)
½ cup lukewarm BUTTERMILK (about 95°F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash

Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.

Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days

On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4 ½ by 8” loaf; into freestanding loaves of any size, which you can shape as bâtards baguettes or rolls (using 2 ounces of dough per roll.) When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.

Mist top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1½-2 hours, until increased to about 1 ½ times its original size. In loaf pans, the dough should dome at least 1” above the rim. Brush the tops with the egg wash just before they’re ready to bake.

About 15 minutes before baking, preheat the oven to 350°F (300°F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.

Cool on a wire rack for at least 1 hour before slicing.

 
As well as this recipe for Cornmeal Bread. Can't be beat for toast!

Cornmeal Bread

2 packages dry Yeast
½ cup warm Water (110-115 degrees)
1 Tbsp Sugar

½ cup Cornmeal
1 cup boiling Water
1 tsp Salt

1 cup Milk
2 tsp Salt
¼ cup Brown Sugar
4-4½ cups White Flour

Place the yeast with the granulated sugar in a bowl with the water for about 10 minutes to proof it.

Put the cornmeal and salt into the bowl of your electric mixer, pour in the boiling water and mix vigorously (about 4 minutes.) Add the salt, milk, brown sugar and 1 cup of flour to this and mix. Add in the yeast mixture, stirring well. Keep adding flour, 1 cup at a time, until the mixture is well blended and begins to pull away from the sides of the bowl. Turn out on a lightly floured board and knead until smooth and elastic (about 10-12 minutes) adding more flour as needed. Butter a large bowl. Place the dough in the bowl and turn to coat with the butter on all sides. Cover and set in a warm, draft-free place to double in bulk, about 2 hours.

Punch the dough down and turn out on a lightly floured board. Cut in half, shape into two loaves and let rest while you butter two 9x5x3 inch loaf pans. Place the dough in the pans, cover and let rise again until almost doubled in bulk or just level with the tops of the pans. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and bake another 20-25 minutes, until the bread is nicely browned and sounds hollow when removed from pans and rapped with your knuckles. Place the loaves, without their pans, back on the oven rack for a few minutes to crisp the crust. Cool on racks before slicing. This bread makes superb toast.

 
Besides the fig bread and the sourdough rye, I mainly make Julia's French bread from

The Way to Cook. You have to get the book--four ingredients, but several pages of directions with color illustrations.

 
And I love this fresh sage focaccia. When I cater a party, I roll it out before leaving home and let

it rise in the car. (assuming the travel time is short.) I top it and bake it as soon as I get there and the smell is fantastic.

It doesn't really keep well so you should have it baking as the guests arrive too. The dough can be made a day ahead and refrigerated after its first rise.

FRESH SAGE FOCACCIA


Adapted from Moosewood Collective. (Original recipe calls for rosemary, which is also good.)


3 tablespoons chopped fresh sage
1 cup boiling water
1 packet (2 tsp). dry yeast
1 tsp. sugar
1¼ cup whole wheat flour
1¼ cup unbleached white flour
1 tsp. salt
3 tablespoon olive oil, divided
3-4 sage sprigs
1 tsp. coarse sea salt


Place the chopped sage in the bowl of an electric mixer and pour the boiling water over it. Let steep until tepid. Add the yeast and sugar and let sit until foamy.

Stir in the whole-wheat flour and enough of the white flour to make a soft dough. Add 1 tsp. salt and 1 Tbs. olive oil. Knead in the mixer, using a dough hook, until dough is smooth and elastic, about 5 minutes.

Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise to over double its original volume, about 1½ hours.

Turn out onto floured surface and roll or stretch, like a pizza, into a 12” round. Transfer to oiled baking sheet or pizza pan. Cover with plastic and let rise until puffed up, about 45 minutes to 1 hour. Meanwhile, preheat oven to 375° F.

Spread two tablespoons olive oil over dough. With two fingers, poke depressions all aver the surface about 2” apart. Swipe the sage sprigs across the surface to coat the leaves with oil, and then arrange them decoratively on top. Sprinkle the surface with the coarse sea salt

Bake until golden, about 25 minutes.

Serve with olive oil and balsamic vinegar.

 
thanks! I have some fresh sage growing in the Aerogarden and doing quite well. needed more ideas

 
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