Novice bread baker here. Can we start a thread on Favorite Yeast Breads?

Mistral's Rich Rolls

I added the icing and measurments to the filling.

Potato Cinnamon Rolls

2 pkg dry yeast
1/2 C warm water (about 110 degrees)
2 C warm whole milk, scalded
1/2 C butter
6 1/2 to 7 cups flour
1 C sugar (I used 1/2 cup)
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some potatoes and mash them finely)
2 eggs, beaten slightly
2 tsp salt

Filling:
1/2 cup raisins
2/3 cup nuts
3/4 cup melted butter
1 cup brown sugar mixed with
2 tsp. cinnamon

Icing:
8 oz. cream cheese
1/2 cup butter
2 cups powdered sugar or 1 cup granulated sugar
1 tsp. vanilla

Soften yeast in warm water. Let stand 10 minutes.
In large heavy duty mixer, (or in large bowl, if by hand) pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.

NOTE: To use at a later date, refrigerate covered in bowl; then remove from refrigerator 2 hours before using.

The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with the melted butter, the brown sugar, mixed with the cinnamon; add raisins and/or nuts. Roll up and slice into 1 1/2 inch slices. Place on greased cookie sheets. Let rise, covered with greased plastic wrap, until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.

Potato Rolls

To make dinner rolls, reduce the sugar to 1/2 cup.

 
No Knead Bread

* Exported from MasterCook *

No-Knead Bread


3 cups all-purpose or bread flour(468 grams or 1 lb.) -- more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it into thirds like a business letter in one direction and then rotate dough and repeat this same fold again.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. (Internal temperature should be 212 degrees) Remove from pan and cool on a rack.



Source:
"Finer Kitchens recipe forum from NY Times article"
S(Internet Address):
"http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34758"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -

NOTES : Came out perfectly - delicious! I used cornmeal.

N

 
Balthazar Bakery's REC: Chocolate Bread...

CHOCOLATE BREAD

Recipe By: Paula Oland/Balthazar Bakery

2 1/2 cups bread flour
1/4 cup cocoa powder, preferably Valrhona
1/3 cup granulated sugar, plus
2 tablespoons granulated sugar
2 teaspoons active dry yeast
1/4 cup CHOCOLATE BREAD STARTER, (See Recipe)
1 1/4 teaspoons fine salt
2 tablespoons unsalted butter, room temperature, pl
3 ounces bittersweet chocolate, preferably Valrhona
Vegetable oil for lightly oiling bowl
2 tablespoons turbinado sugar
1 large egg yolk, lightly beaten
1 tablespoon heavy cream

Directions:

1. In the bowl of a heavy-duty electric mixer fitted with the dough-hook attachment, combine flour, cocoa powder, 1/3 cup sugar, 1 cup of water, yeast, and 1/4 cup of the chocolate-bread starter. Combine on low speed for 5 minutes, then turn machine off for 15 minutes to let the dough rest.

2. Add salt and butter, and mix on medium speed until the dough develops a sheen, about 10 minutes. Add chopped chocolate. Continue to mix on medium speed until completely combined, about 2 to 3 minutes. Place dough in a large, lightly oiled bowl, and cover with plastic wrap. Allow to rise until doubled in size, about 3 hours. Fold dough into thirds (like folding a letter for an envelope), and cover with plastic wrap. Let rest for 30 minutes.

3. Butter two 6 3/4-by-3-by-2 1/4-inch loaf pans, and coat with remaining 2 tablespoons granulated sugar. Divide dough in half, then divide each half into four equal portions. Roll each piece of dough on work surface in a circular motion, forming a tight ball. Place 4 pieces of dough, smooth side up, in each loaf pan from one end to another. Cover tightly with plastic wrap. Allow to rise at room temperature until doubled in size, about 2 hours.

4. Meanwhile, adjust oven rack to center of the oven. Heat oven to 375∞. Combine egg yolk and cream, and lightly brush risen loaves with mixture; sprinkle brushed loaves with turbinado sugar. Place loaves in oven, and reduce the oven temperature to 350∞. Bake until loaves have a slightly hollow sound when tapped on the bottom, about 40 to 45 minutes.

5. Remove from oven, and let rest on a cooling rack for 5 minutes before removing from pans. Finish cooling on wire rack.

Yield:
"2 loaves"

CHOCOLATE BREAD STARTER

1/4 teaspoon active dry yeast
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour

Directions:

In a medium bowl, dissolve yeast in 1 cup lukewarm water. Stir in flour until completely incorporated. Cover, and leave to proof at room temperature for 4 to 6 hours.


Yield:
"3/4 cup"

 
REC: Italian Easter Bread--from Nat in SK at the old Gail's

Italian Easter Bread Recipe

1/4 cup Sugar
1 teaspoon Salt
1 package dry yeast
2 1/2 cups unbleached flour, (2 1/2 to 3 1/2)
2/3 cup Milk
2 tablespoons Butter
2 Eggs, at room temperature
1/2 cup Mixed candied fruit
1/3 cup Chopped blanched almonds.
1/2 teaspoon Anise seed
2 tablespoons shortening, melted
5 Uncooked eggs colored with -Easter Egg Dye
ICING:
1 cup Confectioner's sugar
1 tablespoon Milk
1/8 teaspoon Vanilla
colored sprinkles

Directions:

In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter and beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl.

Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour.

Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour.

Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.

 
Next time, perhaps even this week, I will make it with Cindy's posted rec: Everything Spice

Everything Spice Blend

4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic flakes
4 tsp dried onion flakes
4 tsp kosher or sea salt
Mix all ingredients together well in a small bowl. Use to liberally top bagels as soon as they emerge from their water bath. Store any leftovers in an airtight container. Will keep up to two months.

 
Wild Rice and Onion Bread from Brother Juniper's Bread Book

A qualifier; while actual work and bake time is only a few hours, this bread takes 24-48 hours to make so plan your time (and menu) accordingly. It is, however, well worth the wait.

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.

 
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