A New England Holiday Bread With Olde World Roots Recipes

Steps:

• Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
• Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
• Bake in the preheated oven until golden brown, about 40 minutes.

Steps:

• Measure the ingredients into the baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
• Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Steps:

• MIXING THE DOUGH:
• Dissolve 1 tablespoon of the sugar in the water. Add and dissolve the yeast and dry milk.
• Stir in the whole wheat flour and spices.
• Cover and let this mixture work for 2 hours.
• PREPARING THE FRUIT:
• While the sponge bubbles away, melt the butter over very low heat.
• Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
• After 2 hours, blend this into the sponge.
• FINISHING AND KNEADING THE DOUGH:
• Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
• Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
• Let it rest while you clean and grease your bowl.
• Continue kneading the relaxed dough until it feels smooth and springy.
• RISING:
• Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
• Because this is a sweet dough, we are using double the amount of yeast.
• Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
• SHAPING and RISING:
• When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
• You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
• For a grander offering, bake it as one large round loaf. Place the shaped dough in lightly greased bread pans or on a baking sheet.
• Let the dough rise until almost doubled again.
• BAKING:.
• Fifteen minutes before you bake the bread, preheat your oven.
• Two loaves: Preheat to 350°F and bake for 35 to 40 minutes.
• One large loaf: Preheat your oven to 400°F Bake for 1 hour, lowering the temperature 25°F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325°F).