BASIC FLAXSEED BREAD (FLAX SEED BREAD)
From Fleischmann's Yeast "Bake for the Cure" recipes. What I like about this recipe is that it can be made into a French Bread-like loaf. Should you want to use regular active dry yeast, proof first and adjust rise times. (Note: I found with the fast rising yeast it took an exhorbitant amount of time to achieve the correct amount of rise. I prefer using regular active dry yeast with the proofing method in warm water and a normal rise time.)
Provided by gailanng
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place.
- On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me.
- Preheat oven to 375 degrees F. Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.
Nutrition Facts : Calories 885.7, Fat 33.2, SaturatedFat 3.5, Sodium 1189.6, Carbohydrate 132.2, Fiber 26.8, Sugar 27.2, Protein 26.9
CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
CLASSIC FLAX BREAD
Make and share this Classic Flax Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 2h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup flour.
- Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130°F) but DO NOT BOIL.
- Stir milk mixture into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
- Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
- Cover dough and let rest 10 minutes.
- Divide dough in 1/2 and shape into loaves.
- Place into 2 greased (8 ½ inch x 4 ½ inch) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake in a preheated oven at 400°F for 30-35 minutes.
- Remove from pans and cool on wire racks.
FLAX BREAD
Flaxseeds are a healthy addition to almost any diet. Research shows that this food is a real cancer-fighter. This is a really good bread. Rustic and nutty flavored but not overpowering. My DH enjoyed this bread toasted. I made a second batch and made 6 rolls and a mini loaf (freehand) of bread which I then added butter and garlic to after it was cooked, then toasted for a spaghetti dinner. DH LOVED it this way. This recipe adopted from the Caring4Cancer newsletter. ABM directions- below Time includes resting and rising time. These times will vary depending on method, altitude and temperature in your neck of the woods. NOTE: (3/8/12) Most everyone has had to add in the additional flour. I used an additional 1/2 cup as well. I still follow the directions keeping 1 c aside to add in afterwards because I tried it adding it in in the beginning and it did not seem to come together as well, too dry to start. I also have made this using 2 c whole wheat flour +3 1/2 c AP flour to start and then used less than 1/2 c of additional flour. Please use your own experiance and jusdgement.
Provided by Chef1MOM-Connie
Categories Yeast Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Set aside 1 cup all-purpose flour from the total amount.
- Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
- Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.
- Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
- Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.
- Cut dough in half and shape into loaves.
- Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.
- Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
- Bake at 400°F (200°C) for 30-35 minutes.
- Remove from pans and let cool on wire racks.
- for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
- If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.
FLATBREAD
Steps:
- Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. Transfer dough to oiled baking sheet to 400 deg oven and bake 10-15 minutes, or untill golden brown.
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
CLASSIC OLD FASHIONED
Everyone needs this classic cocktail recipe in their back pocket. Smoky bourbon is sweetened with maraschino cherries and orange juice. The drink gets a little punch from a few dashes of bitters.
Provided by James Briscione
Categories beverage
Time 10m
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Muddle the orange slice, 2 cherries, bitters and sugar if using in a large liquid measuring cup until syrupy. Add in the bourbon and a few ice cubes and stir vigorously for 20 seconds to chill the drink and dilute the bourbon. Fill 2 rocks glasses with one large cube. Strain the drink into the glasses. Squeeze an orange peel above each glass to release the oils, then add to the glass along with 1 or 2 cherries.
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Author Cassandra TalmadgePublished 2016-10-25Estimated Reading Time 6 mins
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