Yankee Oatmeal-Molasses Bread

I loooooove molasses, and while for many fall might mean pumpkin spice, for me it means molasses. So I looked around for a molasses recipe. Yankee! Oatmeal! Molasses! When I found this, I knew I had to try it. It is delicious! The recipe includes a glaze and a sprinkle of oats for the top. I did do that (and it is a yummy glaze!), but I don't think it was necessary and won't do it next time. 

from Bon Appétit

½ cup packed old-fashioned oats

¾ cup boiling water

1 cup warm water (105°F to 115°F)

2¼ tsp yeast

6 tbsp molasses

2 tbsp butter, room temperature

1¼ tsp salt

4½ cup flour

glaze

1 tbsp melted butter mixed with 1 tsp molasses

1 tbsp old-fashioned oats 

1. Place ½ cup oats in large bowl of electric mixer fitted with dough hook; pour ¾ cup boiling water over. 
2. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
3. Pour 1 cup warm water into 2-cup glass measuring cup. 
4. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. 
5. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl.
6. Mix in yeast mixture.
7.  Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. 
8. Turn out dough onto floured surface. 
9. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. 
10. Form dough into ball and put in a greased bowl.
11. Cover bowl and let rise for 1 hour.
12. Punch down dough; turn out into floured surface and knead 3 minutes. 
13. Form into 8-inch-long loaf. 
14. Transfer to a greased loaf pan and cover.
15. Let for about 45 minutes.
16. Preheat oven to 400°F.  
17. Bake the bread for 10 minutes and then reduce the temperature to 350°F. 
18. Bake for 25 minutes longer. 
19. Make the glaze by melting the butter and mixing in the molasses.
20. Brush the top of the bread with the glaze; sprinkle 1 tablespoon oats over. 
21. Bake for about 10 minutes longer. 
22. Transfer to rack; cool in pan 10 minutes. 
23. Turn out brad onto rack; cool completely. 

Honey Ricotta Stuffed Buns

Adapted in part from The Bread Baker’s Apprentice, by Peter Reinhart

These sounded delicious to me and so I had to make them. Beware! They take a long time to make!! So while they are good, I didn't feel the flavor was worth the time it took to make them.

For the filling:
¼ cup Marsala wine (or fruit juice)
½ cup golden raisins
1 cup ricotta cheese
2 tablespoons honey, or to taste

For the starter:
½ cup unbleached bread flour
2 teaspoons instant yeast
½ cup milk, at room temperature

For the dough:
4 large eggs
1 tablespoon honey
3¼-½ cups unbleached bread flour
1¼ teaspoons salt
½ cup unsalted butter, at room temperature
1 egg beaten with 1 tablespoon water, for an egg wash

1. Soak the raisins in the wine for at least 2 hours.
2. Drain well, and mix into the ricotta with the honey.  Cover and refrigerate until ready to use.
3. To make the starter, mix together the flour, yeast, and milk in a bowl.
4. Cover and let stand at warm room temperature for about 45 minutes.
5. To make the dough, whisk the eggs and honey into the starter.  
6. Add the flour and salt, and mix until all the flour is moistened.  
7. Cover and let stand for 5 minutes.
8. Gradually work in the butter, adding about 1 tablespoon at a time.  Let each piece of butter incorporate before adding the next one.
9. Continue kneading until the dough is smooth and clears the sides and bottom of the bowl.  If the dough sticks to the sides or bottom, add additional flour by spoonfuls until the correct consistency is achieved.
10. Turn the dough out onto a very lightly floured work surface and shape the dough into a round ball.  
11. Transfer to a large, lightly oiled bowl, turning to coat all sides of the dough with oil.  Cover until doubled in size, about 90 minutes.  Twenty minutes before shaping the buns, set the ricotta filling out at room temperature to take the chill off.
12. Turn the dough out onto a lightly floured work surface, pressing gently to deflate.  
13. Divide the dough into 16 even pieces, shaping each into a round ball.  
14. Cover loosely and let rest for 10 minutes.  
15. Lightly grease a large baking sheet, or line with parchment paper.
16. Using a rolling pin or your hands, flatten each piece of dough to a flat round. 
17. Place 1 to 2 tablespoons of the ricotta filling in the center. Pull the dough up and around the filling, pressing firmly to seal the seam.
18. Transfer the bun seam-side down to the prepared baking sheet, and cover loosely. Repeat with the remaining dough and filling.
19. Cover and let the buns rise at room temperature for 1 hour.
20. Gently brush each bun with the egg wash, taking care not to deflate.  
21. Bake the buns at 400º for 15-20 minutes, or until well browned, rotating the pan halfway through to ensure even browning.  

Doughnut Bread Pudding

Yesterday was the last day of classes for me, and my tradition on the last day is to just play UNO with my students. So I did play UNO with my students, but unlike normal, I brought doughnuts to class. I only had a dozen and 3 dozen students, so I quartered all the doughnuts. Happily I had enough doughnuts- in fact so much so that I had leftovers. What to do? As I biked home, I decided to make a bread pudding out of the doughnuts!

doughnut pieces
1 cup milk
2 eggs

1. Put the doughnut pieces in a loaf pan. My pieces covered the loaf pan about 1-inch deep.
2. Scramble two eggs.
3. Add one cup of milk to the eggs.
4. Pour the egg-milk mixture to the loaf pan.
5. Let sit for 10 minutes.
6. Bake for 20 minutes at 350 degrees.

Enjoy!!

Cherry Bread

from Martha Meade

When I was going through my grandmother's recipes, I really wanted to try this recipe! It looked so good to me. The recipe said, “‘Best surprise we’ve ever had!’ your family will say, when you pack cream cheese sandwiches made with Cherry Bread in their lunches. Nice to serve with salad luncheons too!” Well, I finally made it and while I haven't had it with cream cheese, I have to say, it's good! Kind of cake-y! YUM! 

1 cup pitted, canned red cherries (well drained and chopped) [I used fresh cherries that I pitted and quartered.]

1 tbsp lemon juice [I didn't have any, so I skipped this step.]

¼ cup butter

⅔ cup granulated sugar

1 egg

2½ cups sifted flour

3 tsp baking powder

1½ tsp salt 

½ cup milk

1. Mix the cherries and lemon juice.
2. Let stand while preparing batter.
3. In a separate bowl cream the butter and sugar until fluffy.
4. Add the egg.
5. Beat until well mixed.
6. In a separate bowl mix together the flour, baking powder, and salt. 
7. Add half the milk to the creamed butter mixture.
8. Add half the flour mixture to the creamed butter mixture.
9. Add the remaining milk to the creamed butter mixture.
10. Add the remaining flour mixture to the creamed butter mixture.
11. Stir until the batter is smooth.
12. Blend in the chopped cherries.
13. Place the batter into a greased and floured 9x5x3-inch bread loaf pan.
14. Bake at 350° for 55-60 minutes.
15. Let stand overnight before slicing. 

Babka

From Bernard Clayton

I love Babka and thought I would try this one. It was very good, but it took nearly the whole day and I don't feel the raisins, nuts, or poppy seeds added a whole lot. 

sponge

2 cup bread flour

4½ tsp yeast

½ cup nonfat dry milk

1¼ cup hot water (120°-130°)

dough

½ cup sugar

1tsp salt

¼ tsp ground cardamom

¼ tsp vanilla extract

2 eggs

2 egg yolks

2½ cup bread flour, approximately

½ cup butter, softened

filling

1½ cup almond paste

almond paste

1½ cup whole blanched almonds

1½ cups sifted powdered sugar

1egg white

1tsp almond extract

¼ tsp salt

1 cup bittersweet chocolate, melted

1cup raisins, plumped in brandy

1 cup slivered almonds or broken walnuts

topping

½ cup butter, melted

2 tbsp poppy seeds

2 medium loaf pans (8"-x-4"), greased and lined with waxed or parchment paper

1. First make the paste for the filling by grinding the almonds, a portion at a time, in a food processor or blender.
2. Combine with the powdered sugar, egg white, almond extract, and salt. Work into a stiff paste. Refrigerate in an airtight container or plastic bag. The paste must be thoroughly chilled before it can be rolled under your palms-about 2 hours.
3. Make the sponge by string together the sponge ingredients with a wooden spoon for 1 or 2 minutes.
4. Cover the bowl with a towel and leave at room temperature to allow the sponge to form and ferment, about 2 hours. The sponge will double in bulk.
5. Remove the towel and stir down the sponge.
6. Measure in the sugar, salt, cardamom, and vanilla. Stir vigorously to blend.
7. Add the eggs and egg yolks, one at a time, beating each into the batter, which will begin to pull away in sheets as it is beaten-this is desirable.
8. Add 1½ cups flour to the mixture and beat with a wooden spoon or flat beater until it has been absorbed into the batterlike dough.
9. Drop in the butter, a small portion at a time, beating until it is mixed into the dough. (This is a little challenging.)
10. Add flour, ¼ cup at a time, to form a dough that is quite soft yet elastic. It will have had enough flour when it can be turned from the bowl and be pushed or worked without sticking to your hands or the work surface. Sprinkle lightly with flour, if necessary. The soft almost rubbery texture is unlike most bread doughs.
11. Place the dough in a greased bowl, cover tightly with a towel, and put aside to double in volume, about 1½ hours.
12. Punch down the dough and turn it onto the floured work surface.
13. Divide the dough into 2 pieces. With your hands and a rolling pin, form each dough piece into an 8"-x-14" rectangle, ¼" thick. Allow the dough to rest for a few minutes before continuing.
14. Spread each rectangle first with half the almond paste and then with half the melted chocolate.
15. Sprinkle on the raisins and nuts.
16. Lightly press these into the dough with the palms of your hands or the rolling pin.
17. Roll up the dough, lengthwise, as for a jelly roll. Pinch the seams tightly to secure. Put the seams under and with the rolling pin roll each length of dough 2 or 3 times, lightly.
18. Twist each length of dough 6 or 8 turns, and allow the twist to rest for a few moments to adjust to its new shape.
19. Brush the tops with melted butter and sprinkle generously with poppy seeds.
20. Cover the loaves with wax or parchment paper and put aside to rise to slightly less than double in volume, about 1 hour.
21. Preheat the oven to 350° 20 minutes before baking.
22. Bake until each twist is a deep brown, about 45 minutes.
23. Halfway through baking, open the oven and turn the pans around to equalize the heat. If the crusts seem to be browning too quickly, cover with a length of foil or brown sack paper.
24. Remove the loaves from the pans with care for they are fragile while still warm. Allow to cool before cutting.

Plymouth Bread

This bread comes from Bernard Clayton. It caught my eye because it has both molasses and cornmeal. It is delicious! It came out with a perfect crusty crust and a delectable soft center. I sliced it when it was still warm and the butter that melted on it as I spread it on was a perfect complement to the bread. He says it freezes well, but I don't imagine ever wanting to freeze. It's too yummy not to eat right away!

2½ cup water

½ cup yellow cornmeal

2 tbsp butter

½ cup molasses

2 tsp salt

2¼ tsp yeast

4-5 cup bread or all-purpose flour, approximately

1 tbsp milk (optional)

1. In a saucepan bring the water to a boil and very slowly pour the cornmeal into it, stirring all the while. This is important to keep the mixture smooth and free of troublesome and unattractive small balls of congealed meal. Boil over a medium heat for 5 minutes. 
2. Remove the pan from the burner, and add the butter, molasses, and salt. Put aside to cool.
3. Pour the cooled cornmeal mixture into a mixing or mixer bowl. Add the yeast and blend for a minute. Gradually add 2 cups flour and beat. Stir in additional flour with the spoon, and then by hand, until a rough mass is formed. If slack or sticky, add up to ¼ cup more flour and work it into the dough. Turn out onto a floured work surface and knead.
4. Place the ball of dough in a lightly greased bowl, cover with a towel and leave at room temperature until it doubles in volume, about 1 hour.
5. Punch down the dough. Knead briefly to press out the air bubbles, and divide into 2 pieces. Press each piece into a flattened oval, fold in half, pinch the seam, plump into shape, and place in the pans.
6. Cover the loaves and let rise until doubled in volume, 45 minutes.
7. Preheat the oven to 350° 20 minutes before baking.
8. Bake until the loaves are nicely browned, and tapping the bottom crust yields a hard, hollow sound, about 1 hour.
9. Remove the bread from the oven. A brush of milk across the crust will give the loaves a nice soft glaze. 

German Sour Cream Twists

from Bernard Clayton

This recipe sounded delicious and it is! I really enjoy this recipe. I didn't use as much sugar as the recipe calls for but it's so good. It's flavorful and flaky. 

3½-4 cup all-purpose flour, approximately

1 tsp salt

2¼ tsp yeast

1 cup sour cream, room temperature

1 egg, room temperature

2 egg yolks, room temperature

½ cup butter, room temperature

½ cup shortening

1 tsp vanilla

sugar

1. Measure 2 cups flour into a mixing or mixer bowl and add the salt and yeast. Stir to blend.
2. In a saucepan heat to lukewarm and stir together the sour cream, egg, egg yolks, butter, and shortening. Add the vanilla.
3. Form a well in the flour and pour in the liquid to make a thick batter. Beat vigorously with a wooden spoon.
4. Add flour, ¼ cup at a time, to form a rough, shaggy mass that can be lifted to the work surface to knead. Knead for 5 minutes. Add sprinkles of flour if the dough is wet with oil.
5. The dough is so buttery that there is no need to grease the bowl beforehand. Place the dough in the bowl, cover with a towel, and set aside to double in bulk, 1½ hours.
6. Remove the dough from the bowl and form into a ball.
7. Liberally sprinkle sugar on the work surface and on the ball of dough.
8. Roll out the dough to an 18" length, occasionally sprinkling on sugar.
9. Fold the dough in half lengthwise and then into quarters. Roll out the dough again into a rectangle 18" long. Sprinkle with sugar.
10. With a pizza cutter or knife held against a yardstick, cut the rectangle into lengths 1" wide by 4" long for the larger twist. Twist each piece and place 1" apart on the prepared baking sheets.
11. Cover the twists with a towel and set aside to become puffy and raised, about 1 hour.
12. Preheat the oven to 375° about 20 minutes before baking.
13. Uncover the twists and sprinkle liberally with sugar. Place in the oven and bake until lightly browned, about 25 minutes.
14. Immediately lift the twists from the baking sheet with a spatula, otherwise the sugared bottoms will stick and never part from the pan in whole pieces. Place on a metal rack to cool.