Homemade Breads

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I decided to post some of my recipes ... if you have some favorites.. please share with me


Here is a great recipe for Easter bread.. it is a bit of work but well worth it


EASTER BREAD

2 packages active dry east (not rapid-rise)
2 cups lukewarm milk, scalded
8 cups all-purpose flour, sifted, divided
5 egg yolks, beaten
1 cup sugar
1/2 cup melted butter
1 cup currants
1 tablespoon vanilla
1 teaspoon salt
1 egg white combined with 1 tablespoon water (for glaze)

To scald milk: In a small saucepan, simmer milk over medium high heat until tiny bubbles begin to form along edges. Remove from heat and allow to cool, then remove and discard skin which has formed along edges and top of milk.
Warm milk to lukewarm and dissolve yeast in milk. Pour into the bowl of an electric mixer and slowly add 3 cups flour, mixing thoroughly. Place in a covered bowl and allow to rise in a cool place, free from draft, overnight in refrigerator, or alternatively, until doubled.

Add egg yolks, sugar, butter, currants, vanilla, salt, and enough remaining flour to make a soft dough. Set in an oiled bowl and turn once to coat. Cover with a damp cloth or plastic wrap and allow to rise in a warm place, free from draft, until doubled.

After several hours, and when dough has risen, punch dough down. Turn out onto a lightly floured pastry board and knead well, using oiled hands, and adding flour if necessary to keep dough from sticking. Do not add too much flour in order to make a nice light bread. Divide dough into 2 sections.

Lightly grease and flour 2 bread loaf pans. Form two loaf shapes and place dough into pans. Allow to rise until doubled in size in a warm place.

Brush with a glaze of 1 egg white mixed with 1 tablespoon water.

Bake loaves for 10 minutes at 400F, then reduce heat to 350F. Bake an additional 50 minutes or until loaf sounds hollow when tapped from underneath.

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HAWAIIAN BREAD

6 1/2 to 7 c. flour
2/3 c. sugar
3/4 c. instant potato flakes
1 tsp. salt
1/2 tsp. ginger
2 tsp. vanilla
2 pkgs. dry yeast
1 c. milk
1/2 c. water
1/2 c. butter
1 c. pineapple juice
3 eggs

Mix together 3 cups flour, potato flakes, sugar, salt, ginger and yeast. Heat milk, water and butter to 120 degrees. Add to dry ingredients and beat on low speed 4 minutes. Add juice, eggs and vanilla and then flour until it leaves the side of the bowl. Knead, adding more flour as needed. Place in greased bowl and let rise until double, 1 1/2 hours. Divide into 3 loaves. Place in round greased pie pans (deep). Let rise until double. Bake at 375 degrees for 30 to 35 minutes

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BOURBON BANANA NUT BREAD

1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon

The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.

Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.

Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.