The Rural Voice, 1998-02, Page 35RURAL LIVING
.Warming up February with homebaked breads
Selected by Bonnie Gropp
A raw wind blows outside and the
shortest month of the year seems to
stretch before you interminably.
Indoors, the tempting smell of
homebaked breads offers a sense of
old-fashioned comfort.
From hearty whole wheat to rolls
and sweet breads they are a taste of
downhome warmth.
HEARTY HONEY WHEAT
BREAD
1 cup (250 mL) milk
3 tbsp (50 mL) butter or margarine
2 - 1/4 oz pkgs (7 g) active dry
yeast
1 cup (250 mL) warm water
105°F -115°F (40°C -46°C)
4 3/4 -5 3/4 cup (1.2L -1.6L) all-
purpose flour
2 cups (500 mL) whole wheat flour
1/3 cup (75 mL) honey
2 eggs
1 tbsp (15 mL) salt
1 tsp (5 mL) sugar
butter or margarine, softened
In 1 -qt. (IL) saucepan combine
milk and butter. Cook over med. heat
until butter is melted (3-4 min.)
Cool to lukewarm 105°F -115°F
(40°C -46°C). In large mixer bowl
dissolve yeast in warm water. Add
milk mixture, 2 cup (500 mL) flour,
whole wheat flour, honey, eggs, salt
and sugar to yeast. Beat at med.
speed, scraping bowl often, until
smooth (1-2 min.).
By hand stir in enough remaining
flour to make dough easy to handle.
Turn dough onto lightly floured
surface; knead until smooth and
elastic (about 10 min.). Place in
greased bowl; turn greased side up.
Cover; let rise in warm place until
double in size (about 1 1/2 hour)
Dough is ready if indentation remains
when touched. Punch down dough;
divide in half. Shape each half into
loaf. Place loaves in 2 greased 9x5 in.
(23x13 cm) loaf pans. Cover; let rise
until double in size (about 1 1/2
hour). Heat oven to 350°F (180°C).
Bake for 25 to 35 min. or until loaves
sound hollow when tapped. Remove
from pans immediately. If desired,
brush tops of loaves with butter.
OATMEAL MOLASSES ROLLS
2 cups (500 mL) old-fashioned
rolled oats
1 1/2 cup (375 mL) boiling water
1/4 cup (50 mL) butter or
margarine
2 - 1/4 oz pkgs (7 g) active dry
yeast
1/2 cup (125 mL) warm water
105°F -115°F (40°C -46°C)
6 1/4- 7 1/4 cups (1.5-1.8 L) all-
purpose flour
1 cup (250 mL) firmly packed
brown sugar
1/3 cup (75 mL) light molasses
2 eggs
112tsp (7mL) salt
butter or margarine, softened
In medium bowl, stir together oats,
boiling water and butter until butter is
melted. Cool to warm 105°F -115°F
(40°C -46°C). In large mixer bowl
dissolve yeast in warm water. Add
oat mixture, 2 cups (500 mL) flour,
brown sugar, molasses, eggs and salt
to yeast. Beat at med. speed, scraping
bowl often, until smooth (1-2 min.).
By hand, stir in enough remaining
flour to make dough easy to handle.
Turn dough onto lightly floured
surface; knead until smooth and
elastic (about 10 min.) Place in
greased bowl, tum greased side up.
Cover; let rise in warm place until
double in size (about 1 1/2 hr). Dough
is ready if indentation remains when
touched. Punch down dough; divide
in half. With floured hands shape
each half into 18 rounds Place in 2
greased 13x9 in. (33x23 cm) baking
pans. Cover; let rise until double in
size (about 1 hr). Heat oven to 375°F
(190°C). Bake for 20 to 25 min. or
until golden brown. If desired, brush
tops of rolls with butter.
GLAZED LEMON DAISY
BREAD
Dough:
1/2 cup (125 mL) sugar
1/2 cup (125 mL) butter or
margarine
3/4 cup (175 mL) milk
1/4 oz (7 g) pkg. active dry yeast
4 1/4-4 3/4 cup (1-1.2 L) all-
purpose flour
3 eggs
1/2 tsp (3 mL) salt
1 tbsp (15 mL) grated lemon peel
1 tsp (5 mL) vanilla
Filling:
1/4 cup (50 mL) butter or
margarine, softened
1/2 tsp (3 mL) ground cloves
Glaze:
1/2 cup (125 mL) sugar
1/2 cup (125 mL) dairy sour cream
1/4 cup (50 mL) butter or
margarine
2 tbsp (30 mL) lemon juice
In 1 -qt (1 L) saucepan combine
1/2 c (125 mL) sugar, 1/2 cup (125
mL) butter and milk. Cook over med.
heat until butter is melted (3-5 min.)
Pour into large bowl; cool to warm
105°F -115°F (40°C -46°C)). Stir in
yeast until dissolved. Add 3 cups
(725 mL) flour and remaining dough
ingredients. Stir until well mixed. Stir
in remaining flour, 1/2 cup (125 mL)
at a time, until soft dough forms.
Turn dough onto lightly floured
surface; knead until smooth and
elastic (3-5 min.) Place in greased
bowl; turn greased side up. Cover; let
rise in warm place until doubled in
size (1 to 1 1/2 hr). Dough is ready if
indentation remains when touched.
Punch down dough; let rest 10 min.
On lightly floured surface roll dough
into 18 in. (45 cm) circle. Spread
with softened 1/4 cup (50 mL) butter;
sprinkle with cloves. Place beverage
tumbler in centre; makes 4 cuts at
equal intervals from outside of circle
to beverage tumbler. Cut each wedge
into 5 wedges. Twist every two
wedged together tightly, making 10
twists; pinch ends of twists together.
Coil twists toward centre, making
daisy design; remove beverage
tumbler. Coil one twist for centre.
Place on greased large cookie
sheet;reshape design, if necessary.
Cover; let rise about 45 min. Heat
oven to 350°F (180°C). Bake for 20-
30 min. or until golden brown. In 2 -
qt. (2 L) saucepan combine all glaze
ingredients. Cook over med. heat
stirring occasionally, until mixture
comes to a full boil (5-6 min.); boil 3
min. Pour warm glaze over warm
bread.
FEBRUARY 1998 31