Butter Bran or Yummy, Buttery Goodness Bread

This is by far my favorite bran bread.  I think this is sooooo yummy!!!  Bernard Clayton wrote that he found this bread in a church cookbook with the “rather prosaic name Bran Cornmeal Bread.”  He changed it to Butter Bran Bread “to capture the richness of its dark, crisp crust and coarse- textured slice.”  Personally, I think Butter Bran Bread doesn’t begin to do this bread justice.  I think a better name would be Yummy, Buttery Goodness Bread.

Yummy, Buttery Goodness Bread [two small loaves or one large loaf]

Bernard Clayton

INGREDIENTS     

1/2 cup (1 stick) butter, room temperature

1/2 cup sugar

2 eggs, room temperature

2 cups bran flakes

2/3 cup all-purpose flour

1 1/3 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons yellow or white cornmeal

1 cup milk

1 cup raisins, nuts, or dates or a mixture of all (I like to do a mixture of raisins and pecans!)

BAKING PANS: 2 small (7 1/2"-x-3 1/2") loaf pans or 1 large (9"-x-5") pan, greased or Teflon, lined with buttered wax paper along the sides and bottom. Leave paper tabs projecting so the loaf can be pulled from the pan.

Preheat the oven to 375°.

In a large bowl cream together the butter and sugar. Beat in the eggs, one at a time, and add the bran.

On a length of wax paper sift the flour, then resift with the baking powder and salt. Add the cornmeal. Alternately, beat the dry ingredients and milk into the bran mixture. Add the raisins and/or dates and nuts. Mix thoroughly into the batter.

Spread the batter in the pans. Make a slight depression down the center of the batter to compensate for the expansion in the oven.

Bake the bread for about 45 minutes, or until the loaves test done when a toothpick or metal skewer inserted in the center of a loaf comes out dry and clean.

Remove the pans from the oven. Turn on their sides and gently slip the loaves out by pulling the wax paper. Place on a wire rack to cool.

This loaf will keep for several days wrapped in foil, and can be kept frozen for several months.

Hilo Bran Bread

This Hawaiian bran bread is good, but I would offer a note of caution.  I found that it rises a little in the oven, so you want to be careful with how much you fill the pans.

Hilo Bran Bread [three small loaves, two medium loaves, or six muffins]

Bernard Clayton

INGREDIENTS

3 cups all-purpose flour

3 cups bran flakes

4 teaspoons baking powder

1/2 cup sugar

1 teaspoon each salt and baking soda

2 1/2 cups milk

6 tablespoons molasses

BAKING PANS: 3 small (7"-x-3") or 2 medium (8"-x-4") baking pans, greased or Teflon, lined with buttered wax paper along sides and bottom. Leave the tabs of paper sticking out about 1/2" so the loaf can be pulled from the pan. Or 1 muffin pan, greased.

Preheat the oven to 350°.

In a large mixing bowl measure the flour, bran, baking powder, sugar, salt, and baking soda. Into a small bowl pour the milk and molasses. Stir well. Pour this into the dry ingredients and mix thoroughly.

Pour the batter into the prepared pans and let the mixture rest for 10 minutes.

Bake for about 50 minutes, or until the bread tests done when a wooden toothpick inserted in the loaf comes out clean and dry. If you are making muffins, bake for about 30 minutes and test, as above.

Remove the bread from the oven. Hot quick bread is fragile when taken from the pan, so do so with care.

It is delicious served warm with butter.

Bran-Nut Bread

So I was nervous about doing a bran bread. It sounds far too healthy, far too… fibery, but Eric wanted one of everything in this book, so I thought I would try it.  Turns out to be quiet good, and I would recommend it.  He says it’s not very pretty, and it’s not, but don’t let that dissuade you!

Bran-Nut Bread [one loaf]

Bernard Clayton

INGREDIENTS

2 cups whole-wheat flour

3 teaspoons baking powder

1 teaspoon salt

2 cups bran flakes

1 1/3 cups milk

1 egg, room temperature

2 tablespoons shortening, melted

2 tablespoons molasses

1 cup chopped walnuts

BAKING PAN: 1 medium (8 1/2"-x-4 1/2") loaf pan, greased or Teflon, lined with buttered wax paper to cover sides and bottom

Preheat the oven to 375°.

In a medium bowl measure the flour and sprinkle in the baking powder and salt. Blend well with a wooden spoon or spatula. Add the bran. In another bowl combine the milk and egg. Stir this into the flour, and add the shortening, molasses, and nuts. Mix to blend, but don't beat.

Pour the batter into the baking pan and allow it to stand for 15 minutes before putting in the oven.

Place the batter in the hot oven and bake until the loaf tests done about 1 hour. It is baked when a wooden toothpick or metal skewer inserted m the center of the loaf comes out dry and clean.

Turn the loaf from the pan with care and place on a meta1 cooling rack.

It will be a crusty loaf unless it is brushed with butter and covered with a towel. Most like it crisp. Regardless, it is better if allowed to age overnight before slicing.

Spiced Brown Sugar-Pecan Crumb Coffee Cake

I love coffee cake. I have a very set idea of what a coffee cake should be.  I’ve tried several and this one is my idea of a perfect coffee cake.  And no, I didn’t change the nuts to pecans in this. 

Spiced Brown Sugar-Pecan Crumb Coffee Cake

Beth Hensperger

INGREDIENTS

Topping

1/4 cup (packed) light brown sugar

1/4 cup granulated sugar

1/2 cup unbleached all-purpose flour

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground mace

6 tbsp cold unsalted butter, cut into pieces

2 cups pecans, coarsely chopped

Dough

4 tbsp unsalted butter

1/2 cup (packed) light brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp pure vanilla extract

2 cups unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

Preheat the oven to 350°F. Parchment-line the bottom of an 8-inch springform pan and grease the sides.

TO MAKE THE CRUMB TOPPING:

Combine the sugars, flour, and spices in a small bowl. Cut in the butter with your fingers. Add the pecans and set aside.

TO MAKE THE COFFEE CAKE:

In a bowl using a wooden spoon, cream the butter and sugars until fluffy. Add the eggs and vanilla extract. Beat until smooth about 1 minute. In another bowl, combine the flour, baking powder, baking soda, and salt. Alternately add the dry mixture and the buttermilk to the creamed mixture. Beat hard until the batter has a creamy consistency, about 1 minute. Do not overbeat or the cake will be tough.

Spoon half of the batter into the prepared pan. Sprinkle evenly with half of the crumb topping. Spoon in the remaining batter and sprinkle with the remaining crumb topping. Place the pan on a rack in the center of the oven and bake 40 to 45 minutes, of until a cake tester inserted into the center comes out clean. Remove from the oven to a cooling rack and cool in the pan. To serve, remove the sides of the springform and serve.

Portuguese Sweet Bread

This loaf is sweet and dense.  It’s very different from what I normally eat and that makes it a fun adventure.  I like the coil, but it does mean that center can be very thick.  I’ve made this a few times, and I like sharing it with friends.  You can braid it too for a change. I’ve done it both ways, but I love the coil!

Portuguese Sweet Bread

Bernard Clayton

INGREDIENTS

5 1/2 to 6 cups bread, approximately

2 packages dry yeast

1/2 cup granulated sugar

2 teaspoons salt

1/2 cup condensed milk diluted with 1/2 cup water (120°-130°)

1/8 teaspoon vanilla extract

1 teaspoon lemon juice

3 eggs, room temperature, plus 1 egg, beaten

1/4 cup raisins

1/2 cup (1 stick) butter, room temperature

2 tablespoons coarsely granulated decorating sugar

PIE PANS: two 9" pie pans, greased.

In a large mixing or mixer bowl combine 3 cups flour, the yeast, sugar, and salt. Make a well in the center of the flour, pour in the diluted milk and add the vanilla extract and lemon juice. Break the 3 eggs into the mixture, and gently stir with a large wooden spoon or mixer flat beater until all the ingredients are combined. Add the 1/4 cup raisins. Beat in the butter; add more flour, 1/4 cup at a time. When the dough becomes difficult to stir by hand or with the beater, work in the flour with your fingers or dough hook until it can be gathered in a rough, soft ball.

Turn out the dough onto a floured work surface and knead with the heel of your hand or under a dough hook until it is smooth and elastic, about 10 minutes. When raisins fall out, push them back in.

FIRST RISING: 1 1/2 hours

Drop the dough into a bowl, pat with greased fingers, cover the bowl with plastic wrap, and put aside in a warm place (80°-90°) until the dough has doubled, about 1 1/2 hours.

Punch down the dough, divide in half, and put aside to rest for 10 minutes.

The Portuguese call the coiled loaf caracois. Roll the piece into a 30"-long rope and coil it in a 9" pie pan.

SECOND RISING: 1 hour

Cover the loaves with wax paper and put them in a warm place to double in volume, about 1 hour.

Preheat the oven to 350° 20 minutes before baking.

Brush the coil with the beaten egg and sprinkle with coarsely granulated decorating sugar.

Place the loaf or loaves in the oven. They will be baked when they are a golden brown and a wooden toothpick or skewer inserted in the loaf comes out clean and dry, about 1 hour.

A spatula will help in lifting the coils and braids.

Golden Cheese Yeast Bread

One day my friend posted on Facebook that she had made a cheese bread. I asked her for the recipe and this is it. Since she sent it to me, I have made this bread more than a dozen times for lots of people, and it always gets raves.  It's easy to make and yummy. I've done different kinds of cheddar and really the easiest and yet still yummy is to buy those packages of pre-shredded cheese. I usually get the Italian three cheese packages. I keep meaning to try it with a non-cheddar.  One day... One day...

Golden Cheese Yeast Bread

Michelle

INGREDIENTS

6 cups all-purpose flour

2 cups shredded Cheddar cheese

3 tablespoons sugar

2 packages active dry yeast

2 teaspoons salt

2 cups warm milk

1 egg

BAKING PANS: 2 medium (9-in. x 5-in. x 3-in) loaf pans, greased

In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt. Add milk and egg.  Mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

FIRST RISING: 1 hour

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half and shape into two loaves.

SECOND RISING: 45 mins

Place in two greased loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. 

Yummy cheese bread!

Naomi Lee's Rich Loaf

Bernard Clayton talks about Naomi Lee spending 2 decades to perfect this loaf of bread and so it is appropriately named for her.  And my hat’s off to her because I love this bread! I make it all the time and it never lasts for long even though it’s two loaves!  Bernard suggests making only one with the filling and one without. And I say nuts to that! I live for that filling.  Also Naomi uses walnuts and nuts to that I say! PECANS! So my version is pecans and never a plain loaf.  I just think it looks so pretty after it’s all cooked and you can see all the pecans and raisins in there. YUM! I do have to say the best versions of this bread have been when we have used our very own raisins. Yep, that’s right my husband dries our grapes and makes raisins from them.  But last year we didn’t get a good crop of grapes so no raisins.  Sad to say.  Still Sun-Maid raisins are good. I prefer golden myself.

Naomi Lee’s Rich Loaf [two plump loaves]

BernardClayton

INGREDIENTS

Dough:

1 tsp salt

1/4 cup sugar

1/4 cup butter

1 1/4 cups hot water

1/3 cup milk

5 cups bread flour

1 pkg yeast

2 eggs

Filling:

1/2 cup pecans

1/2 cup raisins

2 tsp cinnamon

4 tbsp sugar

2 tsp grated orange zest

2 tbsp butter, softened or melted

In a bowl, soak the raisins in brandy (should be for 1 hour).

In a small saucepan mix the salt, sugar, butter, hot water, and milk. Heat over a low flame until the butter is melted, but don’t bring to a boil.

Measure 2 cups of flour into a mixing bowl and pour in the liquid.  Blend into a light batter.

Add the yeast (the flour will have cooled the liquid and hence won’t hurt the yeast). Stir the eggs into the mixture and beat by hand with 50 long strokes until the batter is thoroughly mixed.

Add the balance of the flour 1/4 cup at a time- blending.  When the dough has formed a rough, shaggy mass, place on a floured work surface to knead.  If the dough is sticky, add sprinkles of flour.  Don’t overload the dough with flour or it will become a hard cannonball!  It must be soft and elastic.

Knead the dough with a strong push-turn-fold motion, occasionally lifting the dough off the work surface and sending it crashing back.  Knead for about 10 minutes. The dough will be soft and elastic.

FIRST RISING: 1 hour

Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside at room temperature to double in volume, about 1 hour.

Turn back the plastic wrap and punch down the dough.  Lift to a work surface and divide the dough into 2 pieces. For the dough into a ball and lest rest for a few minutes. 

Meanwhile in a small bowl mix together the nuts, raisins, cinnamon, sugar, and orange zest. 

Roll the dough into a rectangle slightly larger than the width of the pan and about 14” long.  The dough will be about 1/2” thick.

Spread the butter over the dough, taking care not to butter the narrow top edge where the seam will be.  Spread the nut mixture over the butter.  Carefully roll to the top, and pinch the edge into the body.  Tuck under the ends, and place the loaves in the prepared pans.

SECOND RISING: 50-60 mins

Cover the pans with a towel and put aside until doubled in volume, about 1 hour.

Preheat the oven to 400° 20 minutes before baking.

Bake on the lower shelf for about 35-40 minutes.

Remove from the oven and place on a metal rack to cool before serving.

Naomi Lee's Rich Loaf before cutting

After cutting... It's just so beautiful inside!

Christie's Chocolate Bread

My sister made this chocolate bread for the first time when she was in high school. I don’t know where she got the recipe, but it’s delicious. It’s easily one of my favorite chocolate breads because the bread is the chocolate. I worried about making the braid the first time I did it, but it’s not hard and while my braids are a tad uneven, it hasn’t been a problem yet. I like it without the icing, but it’s good with it too.

Christie’s Chocolate bread

2 1/2 cups flour

1/3 cups cocoa powder

1 package yeast

3/4 cup milk

1/2 cup sugar

1/4 cup butter

1/2 teaspoon salt

1 egg

BAKING PAN: Baking sheet, greased

In a large mixing bowl combine 3/4 cups of the flour with the cocoa powder and yeast.  Heat the milk, sugar, butter, and salt just until warm (115 to 120 degrees) and the butter is almost melted; stir constantly.  Add this butter sugar mixture to flour mixture.  Add the beaten egg. 

Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. 

Beat 3 minutes on high speed.  Using a spoon, stir in as much of the remaining flour as you can.  Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape into a ball. 

FIRST RISING: 1 1/2 hours

Place in a lightly greased bowl. Turn once to grease surface.  Cover and let rise in a warm place until double (about 1 1/2 hours).

Punch the dough down and divide it into thirds. 

Cover and let the dough rest for 10 minutes. 

Roll each third into a 16-inch-long rope.  Line up ropes 1 inch apart on a greased baking sheet.  Braid loosely, beginning in the middle and working toward ends.  (Working from the middle is easier and helps prevent stretching of the dough, which results in an uneven loaf.)  Pinch ends of ropes together and tuck the sealed portion under the braid. 

SECOND RISING: 40 mins

Cover and let rise in a warm place until almost double (about 40 minutes). 

Bake in a 325 degree oven for 30 to 35 minutes or until done.  Cover the braid with foil the last 10 to 15 minutes to prevent overbrowning. 

Cool.  Drizzle with Confectioner's Icing (below).

Confectioner's Icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon peppermint extract, and enough milk to make the icing of drizzling consistency (about 1 1/2 tbsp). 

Bread with Three Chocolates

You might be surprised to see that this bread is not from Bernard Clayton.  Well, he doesn't seem to have  a love of chocolate and so not too many chocolate breads. After having made his a few times, I decided to branch out, and I found this recipe by Beth Hensperger. It’s quite yummy and the espresso gives it a nice little kick.

Bread with Three Chocolates [2 round loaves]

Beth Hensperger

INGREDIENTS

1 cup warm water (105º to 115ºF)

1 package yeast

1/2 cup sugar

5 1/2 to 6 cups bread flour

1/2 cup unsweetened Dutch process cocoa powder

2 teaspoons instant espresso powder

2 teaspoons salt

1 cup warm milk (105° to 115°F)

6 tablespoons unsalted butter, melted

2 large eggs

5 ounces semisweet or bittersweet chocolate, chopped

2 ounces milk chocolate, chopped

BAKING PANS 2 8-inch springform pans, greased

Pour 1/2 cup warm water in a small bowl. Sprinkle the yeast and a pinch of the sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

In a large bowl using a whisk combine 2 cups flour, the remaining sugar, cocoa, espresso, and salt. Add remaining the warm water, the milk, butter, and eggs. Beat hard until smooth and add the yeast mixture. Beat until smooth, about 2 minutes. Add the chopped chocolate with a wooden spoon. Add the remaining flour, 1/2 cup at a time, until a shaggy dough that just clears the sides of the bowl is formed. Take care not to break up chocolate too much.  (Bigger is better when it comes to chocolate!)

Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, dusting with flour only 1 tablespoon at a time as needed to make a smooth, silky dough.

FIRST RISING: 1-1 1/2 hour

Place the dough in a greased bowl. Turn once to grease the top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

SECOND RISING: 30 mins

Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal portions. Shape the portions into round loaves and place the loaves in the pans. Cover loosely with plastic wrap and let rise to 1 inch above the rim of the pans, about 30 minutes.

Twenty minutes before baking, preheat the oven to 375°F. Place the containers on a rack in the center of the oven and bake 40 to 45 minutes, or until crusty and a cake tester inserted in the center comes out clean. Transfer the loaves to a cooling rack. Cut into wedges to serve.

White Bread with Chocolate

I love chocolate. I love chocolate so much! And a recipe that mixes bread and chocolate- well that’s for me! I have made this bread multiple times.  With that said the first time I made it, I inadvertently, accidentally, and totally by mistake bought unsweetened chocolate.  Kristin swears it was still good, but you’ve got like bitter chocolate to like it that way!  It requires a sponge, but it was an easy to do sponge, and as this bread is a hit, definitely worth the planning ahead.  One word of caution, it’s a hard bread to cut.  Bernard Clayton recommends tearing it.

White Bread with Chocolate [two small loaves]

Bernard Clayton

INGREDIENTS

1 1/4 cups hot water (120°-130°)

1 package dry yeast

1/4 teaspoon ground ginger

3 1/2 to 4 cups bread or all-purpose flour, approximately

1/4 cup nonfat dry milk

1 tablespoon sugar

2 teaspoons salt

2 tablespoons shortening

4 1 -ounce sweet or semisweet chocolate squares, broken in half

BAKING PANS: 2 small (7 ½”-x-3 1/2") loaf pans, greased or Teflon

The night before, prepare the sponge. In a medium bowl measure 3/4 cup hot water, the yeast, and ginger. Stir well. Blend in 1 cup flour with a wooden spoon to make a thin batter. Cover with plastic wrap and set aside to work overnight.

In the morning turn back the plastic wrap and stir down the sponge, which will have risen and fallen during the night. Add ½ cup hot water, the dry milk, sugar, salt, and shortening. Stir in the balance of the flour, 1/4 cup at a time, first with the spoon and then by hand, until the dough is a rough, shaggy mass that cleans the sides of the bowl. If the dough is slack and moisture breaks through, add sprinkles of flour.

Turn the dough onto a lightly floured work surface and knead by hand with the rhythmic motion of push-turn-fold. Add sprinkles of flour if needed. The dough will become smooth and elastic. Continue kneading for 8 minutes by hand.

FIRST RISING: 1 hour

Place the dough in a greased bowl and cover tightly. Leave at room temperature until the dough doubles in bulk and is puffy, about 1 hour.

Now the chocolate is added.

First, punch down the dough and knead for a moment to press out the bubbles. With a sharp knife, divide the loaf. Shape into balls, and let rest under a towel for 5 minutes.

Form each loaf by pressing a ball under the palms into a flat oval, roughly the length of the baking pan. Lay half the chocolate pieces down the center of the oval. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place in the pan, seam down.

Repeat with the second ball of dough.

SECOND RISING: 40 mins.

Cover the pans with wax paper and leave until the center of the dough has risen 1/2" to 1" above the edge, about 40 minutes.

Preheat the oven to 375° 20 minutes before baking.

Bake the loaves for about 35 minutes, until the loaves are a golden brown. Tapping the bottom of each loaf should yield a hard, hollow sound when done. If not done, return to the oven in their pans for up to an additional 10 minutes. Midway during baking and again near the end of it, shift the loaves so they are exposed equally to the oven's temperature variations.

Remove the bread from the oven. Turn the loaves onto a metal rack to cool.

Pusstabrot

This Hungarian bread was my first time to make a sponge. I was nervous since I had no idea what I was getting into, but it’s not bad.  You just need to be careful.  I would say that there also is the building of a well, and that is something I’m still trying to master.  With that said though, this was a nice bread. I love fennel so I would consider doubling the fennel seeds.

Pusstabrot [one large or two medium loaves]

Bernard Clayton

INGREDIENTS     

4 1/2 to 5 cups bread flour, approximately

2 teaspoons salt

2 tablespoons sugar

1/2 teaspoon fennel seeds, plus extra for sprinkling (I think I would double this.)

1 1/2 cups hot water (120°-130°)

2 packages dry yeast

2 tablespoons vegetable oil

1 egg white, beaten, mixed with 1 teaspoon water and pinch of salt

BAKING SHEET: 1 baking sheet, greased or Teflon

Roast the fennel seeds in a small saucepan, and grind or pound with a pestle.

In a large mixing or mixer bowl measure 3 cups flour. Add the salt, sugar, and ground fennel seeds. Mix with a large wooden spoon and form a well in the center. Pour in the hot water, yeast, and oil.  With the spoon carefully draw in enough flour from the sides to form a thin batter (and dissolve the yeast).

Cover the bowl with plastic and leave until the sponge in the center has risen and flowed over the flour along the sides of the bowl, about 1 hour.

With the spoon, and then your hands, work the flour into the sponge, pulling it from the sides with the spoon. Mix with your hands or the mixer flat beater until the dough is firm but elastic. If necessary, add another cup flour, in small portions, to control the stickiness.

Sprinkle the work surface with flour and turn out the dough. Knead under the heel of the hand or with the dough hook until the dough is light, elastic, soft, and feels alive, about 8 minutes.  (And it really does feel alive- not in an “ack! Aliens!” way, but in a very wholesome, organic way.)

FIRST RISING: 1 hour

Return the dough to the work bowl and pat lightly with a little vegetable oil spread over the hands. Cover tightly with plastic wrap. Let the dough double in bulk, about 1 hour.

Turn the dough back onto the work space and knead briefly to work out the bubbles. If for 1 loaf, shape the dough into a ball, flatten the top slightly, and place on the baking sheet. If for 2 loaves, divide the dough and shape.

SECOND RISING: 40 mins.

Cover the loaf or loaves with wax paper and leave at room temperature until double in bulk, about 40 minutes.

Preheat the oven to 350° 20 minutes before baking and place a shallow pan of hot water on the lower shelf. The oven broiling pan is good for this.

Cut a 1/2" slash down the center of each loaf. Brush with the egg white mixture and sprinkle with fennel seeds.

Put the loaf or loaves in the middle rack of the oven and bake for 50 minutes.

Remove from the oven and place the bread on a metal rack to cool before serving or packaging to freeze.

Weissbrot mit Kummel or Widerlicher Ausserirdischer Schleimer

So this bread is called Weissbrot mit Kummel.  I don’t speak German, but I can make a guess that it’s white bread with something called Kummel, which probably is caraway seeds given the ingredients. Nothing in the name or his instructions prepared be for the disgusting nature of this dough.  I found it utterly repulsive, so much in fact that I emailed my friend, Sasha, and asked him how to say “disgusting alien slime” in German because that would be an appropriate name for this bread.  The long and short of the story is: Bernard Clayton may call this bread Weissbrot mit Kummel, but I call it Widerlicher Ausserirdischer Schleimer (aka Disgusting Alien Slime).  With that said, it was a nice bread and tastes much better than one would think Widerlicher Ausserirdischer Schleimer would. 

Widerlicher Ausserirdischer Schleimer [one large round loaf]

Bernard Clayton

INGREDIENTS

4 cups bread flour, approximately

2 packages dry yeast

2 teaspoons sugar

3/4 cup hot milk (120°-130°)

2 eggs, room temperature

1/2 cup (1 stick) butter, room temperature

2 teaspoons salt

1 tablespoon caraway seeds

BAKING SHEET: 1 baking sheet, Teflon, or greased, or sprinkled with cornmeal

In a large mixing bowl combine 3 cups flour, the yeast, and sugar and form a well in the center. Pour in the hot milk. With a large wooden spoon or mixer flat beater pull the flour into the liquid to form a batter. Beat in the eggs, one at a time, then the butter and salt. Work the dough by hand and add flour until it forms a rough mass.

Form a rough ball and rest it on the bottom of the bowl.

FIRST RISING: 15 mins

Fill the bowl with water (70°) to cover the dough by 2". The dough will slowly rise to the surface of the water as it ferments (and creates gas), about 15 minutes. (Hence the disgusting alien slime nature of this dough.)

Remove the dough from the water and pat dry with paper toweling.

Place the dough on a floured work surface, punch down, and knead out the bubbles. (And there will be bubbles!) Work in the caraway seeds. Keep the dough sprinkled with flour to control the stickiness- if you can! Continue to work and knead the dough by hand until it is smooth and elastic, about 10 minutes.

SECOND RISING: 35 mins.

Cover the dough with a tent of foil so that it does not touch the ball. It will double in bulk in about 35 minutes.

Preheat the oven to 375° about 20 minutes before baking.

Place the loaf in the middle shelf of the oven. Brush or spray with water twice during the 1-hour bake period. The crust will be a golden brown, but if it appears to be browning too quickly, cover with a piece of foil or brown sack paper the last 10 or 15 minutes.

Turn over the loaf and tap the bottom crust with a forefinger. A hard, hollow sound means the bread is baked. If not, return to the oven for an additional 10 minutes.

This is a handsome loaf that deserves a special presentation at the table—carried in as one would a suckling pig (it is after all, something from outer space).

I don't know where I found this, but it's all kinds of awesome!

Rich White Loaf

This is a nice bread, but it’s one you have to plan for with all the rising.  Still, it retains its freshness for a remarkably long time, and it toasts nicely.  And I love me some toast! Dip it in some cocoa for a nice treat! 

Rich White Bread [two plump loaves]

Bernard Clayton

INGREDIENTS

1 1/2 cups hot water (120°-130°)

1/2 cup nonfat dry milk

2 tablespoons sugar

2 teaspoons salt

2 packages dry yeast

5 1/2 to 6 cups bread or all-purpose flour, approximately

2 tablespoons lard or butter, room temperature

2 eggs, room temperature

BAKING PANS: 2 large (9"-x-5") loaf pans, greased or Teflon

Pour the hot water into a mixer bowl and stir in the milk, sugar, salt, yeast, and 3 cups flour. Blend. Add the lard or butter and eggs. Beat with a spoon until the batter is smooth and sheets off the spoon.

Stir in the balance of the flour, 1/2 cup at a time, first with the spoon and then by hand. The dough will be a rough, shaggy mass that will clean the sides of the bowl. Scrape down the sides of the bowl with your fingertips.

Turn the dough onto a lightly floured work surface and knead with the rhythmic motion of push-turn-fold for about 8 minutes.

The dough will become smooth and elastic. Sprinkle more flour on the dough if it sticks to your hands (or the sides of the mixer bowl).

FIRST RISING: 1 1/2 hours

Place the dough in the bowl and pat with buttered fingers to keep the surface from forming a crust. Cover the bowl with plastic wrap and leave at room temperature until the dough has doubled in bulk, about 1 1/2 hours.

SECOND RISING: 30 mins.

Turn back the plastic wrap and punch down the dough with fingers. Fold toward the center and turn over. Re-cover and let it rise until three-quarters doubled in bulk, about 30 minutes. Knead the dough for a few moments to press out the bubbles. Divide the dough into 2 pieces. Shape into balls, and let rest for 3 or 4 minutes.

Form each loaf by pressing a dough ball into a flat oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place in the pan, seam down.

THIRD RISING: 50 mins.

Cover the loaves with wax or parchment paper and leave until the center of the dough has risen to 1" above the edge of the pan, about 50 minutes.

Preheat the oven to 400° 20 minutes before baking.

Bake the loaves until the crusts are golden brown and loose in their pans, about 35 minutes. Midway during baking and again near the end of it, shift the pans so the loaves are equally exposed to temperature variations. When done, remove the loaves from the pans and thump the bottom crust with the forefinger. A hard hollow sound indicates the bread is baked.

This bread will stay fresh for several days because of the high butter-fat content. Freezes well.

Note: For a soft crust, brush the loaves with melted butter while they're cooling and cover with a tea towel for 30 minutes.

English Muffin Loaf

I love English muffins and was so excited to try this recipe.  He says that it won’t win any beauty awards, but I think it looks scrumptious!  It does seem a tad odd to add the baking soda after the dough has risen, but you can’t argue with the results!

English Muffin Bread [two small loaves]

Bernard Clayton

INGREDIENTS

1 package dry yeast

1/2 cup nonfat dry milk

2 teaspoons salt

4 cups bread flour, approximately

2 cups hot water (120°-130°)

1/2 teaspoon baking soda dissolved in I tablespoon warm water

BAKING PANS: 2 small loaf pans, greased or Teflon

Note: The batter mixture will be allowed to proof until it has risen double in volume before the baking soda is added.

In a bowl combine the yeast, dry milk, salt, and 2 cups flour.

Pour in the hot water and stir to blend thoroughly. Stir in additional flour, 1/2 cup at a time, until the batter is thick. Stir the batter about 200 strokes by hand. The dough will pull away from the sides of the bowl in thick ribbons.

FIRST RISING: 1 hour

Cover the bowl with plastic wrap and put in a warm place (80°—100°) for about 1 hour, or until the batter has doubled in volume—it will be quite bubbly.

Stir down the batter-like dough and add the dissolved baking powder. Be certain it is well blended.

Spoon or pour into the pans, pushing the dough into the corners with a rubber spatula. The pans will be about two-thirds full.

SECOND RISING: 1 hour

Lay plastic wrap or wax paper over the pans and return to a warm place. The dough will rise to the edge of the pans, about 1 hour.

Preheat the oven to 375° 20 minutes before baking.

Bake the loaves for about 1 hour. The loaves will be well browned and pull away from the sides of the pan when done.

from woot.com