BLUE RIBBON WHITE BREAD
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Provided by Kristin Eichers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. 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. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
- Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g
BLUE RIBBON BREAD MACHINE BREAD
Make and share this Blue Ribbon Bread Machine Bread recipe from Food.com.
Provided by Sageca
Categories Breads
Time 6h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Place the water into the bread pan. Spoon in honey then the yeast over the water; allow the yeast to foam for 10 minutes.
- Add oil, butter. Add in flour and salt. Select the dough setting and press start. Remove from machine; cover and let rest 10 minutes.
- Shape into loaves or a boule or a batard; cover with cloth. Place in oven that was turned on to 200* and turned off. Leave the door open first 5 minutes. Let rise 25 minutes.
- Remove from oven and set it to 400*; slash you loaves 2-3 times. When ready place bread inside for 10 minutes; reduce to 350* for 20 minutes. Spray with water a couple of time at beginning of baking. Instant thermometer reads 200*, it's done.
Nutrition Facts : Calories 971.2, Fat 27.7, SaturatedFat 9.5, Cholesterol 30.5, Sodium 1855.9, Carbohydrate 160, Fiber 8.7, Sugar 17.8, Protein 22.1
BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)
I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: http://www.youtube.com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!)
Provided by That Napa Chicken R
Categories Yeast Breads
Time 1h40m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
- Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
- To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
- Making the Bread Dough:.
- Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
- Mix together with a spoon to get it blended.
- Now put the bowl on the mixer stand with the dough hook in place.
- Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
- Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
- Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
- To form two loafs, flour your work surface and remove the dough from the raising container.
- Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
- Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
- I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
- Let the bread cool and then devour!
- *Note:.
- I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
- 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
- 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
- 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
- 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
- 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
- Planned future modifications:.
- 1. Increase the amount of sourdough starter.
- 2. Decrease the amount of bread flour.
- 3. Decrease the amount of wheat gluten.
- Good luck and email me with suggestions!
BREAD MACHINE LIGHT MOIST BUTTERMILK BREAD
This is a really good light easy bread recipe. It also keeps very well. I make this recipe in a Zojirushi Home Bakery Supreme with excellent results every time.
Provided by Suzanne Thomas
Categories Other Breads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Measure out all of the ingredients.
- 2. Place the cold buttermilk in the microwave for 30 seconds to warm. Beat the egg and stir into the buttermilk.
- 3. Place ingredients into bread machine in order recommended by manufacturer. I put liquid (buttermilk and egg) in first then add the flour, salt & sugar. Cut the butter into small pieces and scatter around on top. Make a little hole in the top center and add the yeast making sure not to let the yeast touch any wet ingredients.
- 4. Set machine to quick bake with medium crust. If you like a lighter loaf you can set it for light crust.
- 5. This recipe can also be stirred up using the dough cycle in the machine and baked in a conventional oven at 350 degrees for 35 minutes.
- 6. Cinnamon Raisin Bread- add 1 teaspoon of ground cinnamon, 4 Tablespoons of sugar and 1/2 - 1/3 cup of raisins. Add the raisins according to manufacturer's instructions for your brand of machine.
BEST BREAD MACHINE BREAD
This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 2.2 g
BLUE-RIBBON RYE BREAD
My kids once had a little bread business, selling homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair. -Susanne Spicker, North Ogden, Utah
Provided by Taste of Home
Time 1h
Yield 3 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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