Category Archives: Bread, Rolls

includes both quick breads and rolls and yeast dough items.

O’Rourke’s Irish Brown Bread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , ,
O"Rourke's Irish Brown Bread

O”Rourke’s Irish Brown Bread

With yesterday being St. Patrick’s Day, I cooked the traditional meal of corned beef, cabbage, potatoes and carrots. and along with it I made this recipe for Irish Brown Bread.   Neither Mr. D. nor  I have a drop of Irish blood in us, yet we love this meal and I always make it  for St. Paddy’s Day.  This bread is not the usual soda bread that is frequently served with this meal, but more closely resembles the soda breads made in Ireland back in the day when such things as caraway seeds and raisins were too costly for ordinary folks to afford.

Enjoy it with a cup of tea and some fruit for an afternoon snack.

Enjoy it with a cup of tea and some fruit for an afternoon snack.

My recipe comes from a gentleman named Brian O’Rourke who is the owner of O’Rourke’s Diner in Middletown, Ct.  This old-time diner is a fixture on Main St and has been there for years. It has been featured on the Food Network’s Diners, Drive-Ins and Dives.  It is only open for breakfast and lunch, and on weekends there is always a line of people out onto the sidewalk and up the street waiting to get in.  When you are finally seated it is hard to chose your order because everything Brian cooks is so scrumptious.  He is a very generous man when approached by any group or organization for fund raisers; and so when the diner was severely damaged by a fire a few years ago the people of Middletown held fund raisers for Brian to help him rebuild the business.  When one of the local churches was putting together a cookbook of local, favorite recipes this is the one that Brian contributed.

O’ROURKE’S IRISH BROWN BREAD

Just a few ingredients with baking soda being a prominent one.

Just a few ingredients with baking soda being a prominent one.

YIELD:    Makes 2 small round loaves

INGREDIENTS

  • 2  1/2 cups whole wheat flour
  • 3/4 cup white flour
  • 1/3 cup bran or wheat germ
  • 1/4 cup sugar
  • 1 Tablespoon salt.  ( I usually use about half this amount.)
  • 2  1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 4 Tablespoons ( half stick ) butter
  • 1  3/4 cup buttermilk

1.  In a large bowl combine flours, bran, sugar, salt, baking soda and baking powder and mix well with a whisk.

2.  Cut in butter until mixture is crumbly.  Stir in buttermilk and mix until dry ingredients are moistened.  Do not over mix.

3.  Shape dough into two round loaves and cut a cross in the top of each one.  This allows for expansion. Place on a greased or paper-lined baking sheet.

Shape dough into two round loaves.

Shape dough into two round loaves.

Bake at 375*F  for 40 minutes.

Fresh out of the oven, crusty and warm.

Fresh out of the oven, crusty and warm.

This bread is best served warm with lots of sweet butter to slather on it.

Butter melts into the warm bread----good beyond description!

Butter melts into the warm bread—-good beyond description!

I like that it makes two loaves, one that I freeze for later, and one that we eat right away.  This time as I made them I added raisins to the dough for one of the breads, just for some variety.  Either way  they are delicious with a tender crumb almost like a muffin.

The texture is similar to a muffin.

The texture is similar to a muffin.

SOURCE:     Brian O’Rourke,  O’Rourke’s Diner

Cheeseburger Pizza

Posted by deliciousonadollar in Bread, Rolls, Main Dish, Snacks and tagged with , , , , , , ,
Cheeseburger Pizza

Cheeseburger Pizza

“Two all beef patties, lettuce, cheese,…….. on a sesame seed bun”.  Sound familiar?   Today, I’m going to show you a fun way  to recreate this fast food burger without a trip to the drive-in.

I was somewhat doubtful that the sauce would come close to tasting like the one on the well-known burger, so I made up a half-recipe just to try it.  My gosh, it is spot on!   This is a great sauce to have made up ready to top off your burgers even if you don’t use all the other toppings.  You could surprise your friends/family this summer with a cookout, serving this “secret” sauce on the burgers.

With that piece of the recipe having proven itself, I was ready to make the whole thing.  Included here is  a good recipe for the dough, but if you don’t want to make you own dough or don’t have the time, a one pound package of pizza dough purchased at the supermarket will do just fine, and it’s a great time saver.

CHEESEBURGER PIZZA

YIELD:   1 large pizza,  8 – 12 pieces

For the crust:

  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 3/4 cup + 2 Tablespoons lukewarm water
  • 1-2 Tablespoons sesame seeds

1.  Combine all the above ingredients (except sesame seeds) and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.

2.  Place dough in a lightly greased bowl ( or leave it in the bread machine to rise) and let it rise until it’s very puffy, about 1 1/2 – 2 hours.

3.  Spray a large rimmed baking pan ( 15″ x 10″ is good ) with non-stick cooking spray.  Sprinkle sesame seeds into the pan, if desired;  they’re there to mimic the burger’s ” sesame seed bun.”

4.  Deflate the risen dough, and stretch it into and oval with your hands.  Plop the oval onto the baking sheet, and then press it towards the edges.  When it starts to fight back, walk away for 10-15 minutes.  When you come back, you should be able to continue pressing it to the edges, nearly to the corners.  If you can’t, give it another rest and try again.  The dough should cover as much of the pan as possible—without making yourself crazy over it.

Spread dough in the baking pan.

Spread dough in the baking pan.

5.  Cover the dough, and let it rise until puffy, about 90 minutes.  While the dough is rising, prepare the toppings.

TOPPINGS

  • 1 pound ground beef
  • 1 medium onion, peeled and diced
  • dill pickle slices
  • 10 -12 slices American cheese
  • shredded lettuce

6.  Season the ground beef with 3/4 teaspoon salt, and fry until brown;  drain off the fat.  Dice the onions, and shred the lettuce.  If using whole dill pickles, slice 1-2 large pickles.

Brown the ground beef.

Brown the ground beef.

Chop the onions and slice the dill pickles.

Chop the onions and slice the dill pickles.

SAUCE

Sauce ingredients.

Sauce ingredients.

  • 1 cup mayonnaise
  • 1/3 cup green pickle relish
  • 2 Tablespoons yellow mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon sweet paprika (can substitute smoked or hot paprika, if desired)

7.   Combine all the ingredients, mixing until smooth.  Refrigerate  until you’re ready to use.

Mixing up the sauce.

Mixing up the sauce.

8.  Towards the end of the rising time, preheat the oven to 425 *F.    Bake the crust for 10 minutes, or until very light brown.

9.  Remove crust from the oven, and top it with the diced onion, then the ground beef.  Return pizza to the oven, and bake for 10 minutes.

First layer: chopped onions and ground beef.

First layer: chopped onions and ground beef.

10. Remove from the oven, and top with the pickle slices, then the sliced cheese.  Return to the oven, and bake for 10 minutes, or until the cheese is melted and the edges of the crust are brown.

Second layer: sliced pickles and melted cheese.

Second layer: sliced pickles and melted cheese.

11. Remove the pizza from the oven, and spread with the sauce.  Finally, sprinkle with the shredded lettuce.  Cut into 8 – 12 pieces and serve immediately.

IMG_2629

This size pizza was more than two of us could eat, so we spooned some sauce and then some lettuce on each piece as we ate it.  This tasted just like the famous burger it mimics.   The next day I wrapped the remaining piece in foil and heated it in a low oven,  spooning sauce and topping it with lettuce as we had before.   We loved it and I will definitely be making it again.

It tastes just like the burger, without going to the drive-in.

It tastes just like the burger, without going to the drive-in.

SOURCE:    King Arthur Flour

Cardamom Banana Bread with Pistachios

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Snacks and tagged with , , , , , , ,
Cardamom Banana Bread with pistachios.

Cardamom Banana Bread with pistachios.

I like to use a variety of herbs and spices in my cooking.  I love the way they enhance or give subtle flavor to a dish.  They can turn the ordinary or mundane into something exotic and interesting at very little expense.  So following on the heels of yesterday’s post on ginger, today I want to focus on cardamom.

Cardamom is a pod consisting of a pale outer shell which has tiny seeds inside it.  It is the seeds that have an intense flavor, but they need to be crushed or ground before use. Ground cardamom is used mostly in baking where its flavor is readily recognized in the baked goods of Scandinavian countries, especially breads, stollen, cookies and buns.

Two varieties of cardamom: whole pods and ground.

Two varieties of cardamom: whole pods and ground.

Cardamom is available in white, black and green forms. It is the white form that we are most familiar with and that which is commonly used in baked goods.  In India, however, the black and green forms are important ingredients in meat and vegetable dishes.  Black cardamom has a unique smokey flavor, and it is used mainly in curries.

If you have never used cardamom, this recipe will provide an introduction, without being overwhelming.  The bread will taste like the banana bread you know, but the cardamom will be a stand-in for vanilla.  Finely chopped pistachio nuts will provide the crunch.  This bread is not a very sweet bread so it is pleasant with coffee or tea for breakfast.  Keep this recipe in mind when you are faced with 2 or 3 really ripe (read, black ) bananas—the best kind for baking!  I love this recipe because you can mix it all by hand….no need to get out the mixer.   It’s so quick to mix up and pop in the oven while dinner is cooking,  and be cooled and ready for a snack before bedtime.  OOPS,  I’m giving away my secrets!

CARDAMOM BANANA BREAD WITH PISTACHIOS

YIELD:    1  9″ x 5  loaf

INGREDIENTS

  • 1 3/4 cups all-purpose flour

    Mix together the dry ingredients.

    Mix together the dry ingredients.

  • 1 cup to 1 1/2 cups sugar  (I used 1 cup, but if you like a sweeter bread use the 1 1/2 cups)
  • 1/2 teaspoon ground cardamom    If you like cardamom, this amount can be increased up to 1 teaspoon.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/3 cup reduced fat sour cream
  • 1 cup mashed ripe banana
  • 1/3 cup finely chopped pistachio nuts

1.  Preheat oven to 350*   Lightly grease or spray a 9″ x 5″ loaf pan.

2.  In a large bowl combine the first six ingredients.  ( flour through salt )

3.  In another bowl whisk together the eggs, oil, sour cream and banana.

Everything in two bowls; mix by hand.

Everything in two bowls; mix by hand.

4.  Add the wet ingredients to the dry ones and mix partially.  Add in the pistachios and finish mixing, without over mixing.  This keeps the bread light instead of heavy and dense.

5.  Pour batter into the prepared pan and bake at 350* for an hour or until a toothpick inserted in the center comes out clean.  Cool for about 10 minutes in the pan, then remove from pan and finish cooling on a wire rack.

Banana bread, perfect with a cup of tea or coffee.

Banana bread, perfect with a cup of tea or coffee.

SOURCE:   adapted from a recipe in Cooking Light.

Pumpkin Spice Bread

Posted by deliciousonadollar in Bread, Rolls, Desserts, Snacks and tagged with , , , , ,
Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Challenge Day #2 without a refrigerator.  Back in October when pumpkins were plentiful, I roasted several and made pumpkin puree that I froze in 2-cup measured amounts.  Without the freezer to keep it frozen the puree ( which has a high liquid content) thawed out quickly.    So you have probably already guessed that I am making baked goods using the pumpkin puree.  The first item I made is today’s recipe:  Pumpkin Spice Bread.

This is a very nice recipe, quick to put together, and it makes a tasty bread that is good for dessert, a snack, or for breakfast.  You can add nuts, or chips of any kind to “fancy up” the recipe as you wish.  In this version, I added about 1/2 cup of finely chopped walnuts, and also 1/2 cup cappuchino chips. Regular chocolate chips are also a good addition.  To get a nice crunchy top to the loaf, I sprinkled it heavily with demerarra sugar before baking.

PUMPKIN SPICE BREAD

YIELD:    1  9″ x 5″ loaf

INGREDIENTS

  • 1 3/4 cups flour  ( I used 1 cup all purpose white flour and 3/4 cup white whole wheat flour.)

    Lots of great spices go into this bread.

    Lots of great spices go into this bread.

  • 1 tesp. baking soda
  • 1 tesp salt
  • 1/2 tesp. baking powder
  • 1/2 tesp. nutmeg
  • 1/2 tesp. allspice
  • 1/2 tesp. cinnamon
  • 1/4 tesp. cloves
  • 1 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree ( canned or homemade)
  • 1/3 cup water, as needed

1.  Mix together all the dry ingredients i.e. flour through cloves.

Mix together all the dry ingredients.

Mix together all the dry ingredients.

2.  In bowl of mixer, on medium speed, mix sugar, oil, and eggs.  Stir in pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

3.  Slowly blend in the dry ingredients, add water alternately, as needed.   I did not use the water because my pumpkin puree was so thin, that the batter was the right consistency without the water.

4.  Stir in any additional ingredients like nuts or chips.  Pour into prepared 9″ x 5″ pan.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Bake at 350* for 60 – 75 minutes until a cake tester comes out clean.  Cover with foil if the top is getting too brown.   Cool on wire rack.  Slice and serve when cool.

Fresh from the oven, cooling on a rack.

Fresh from the oven, cooling on a rack.

Delicious while still a little warm.

Delicious while still a little warm.

SOURCE:    Taste of Home

Making a Classic Calzone

Posted by deliciousonadollar in Bread, Rolls, Main Dish, Quick Meals and tagged with , , ,

By the time most Fridays roll around, I want an easy meal that I can get on the table quickly, and often times that’s when I make a pizza. Luckily Mr. D. and I love pizza, and we are both pretty adventuresome when it comes to food.  So I have made pizzas with many different toppings;  some traditional and others non-traditional or down-right unusual;  like clean-out-the-fridge-and-use-up-the-leftovers-pizza. Don’t worry, I won’t be posting that one!

My first attempt at making a calzone. Not the traditional shape, but it sure tasted good.

What I want to tell you about today, is how I made a calzone.  It’s sort of like a pizza with the filling wrapped inside the dough.  And just like pizza, you can make any kind of filling you like.  For this one, my first attempt, I used the classic filling of marinara sauce, sliced genoa salami, pepperoni, and mozzarella cheese.  It was bigger than I thought it would be, and I needed a second pair of hands to help me get it onto the baking sheet once it was made.  The smell of it baking was heavenly, and I couldn’t wait to eat it.  I was not disappointed in the least.  With more practice rolling and shaping the dough my future calzones will most likely look more like a calzone should i.e. a half moon shape, but as I frequently say, ” Pretty doesn’t taste any better”, and we both enjoyed it very much.

CLASSIC CALZONE

SERVINGS    4

This is what you need to have ready:

  • olive oil for brushing
  • all-purpose flour for your work surface
  • 1 pound of pizza dough, thawed if frozen
  • 1/3 cup marinara sauce
  • 1/4 pound thinly sliced genoa salami
  • a few slices of pepperoni
  • 6 ounces fresh mozzarella, thinly sliced
  • kosher salt

1.  Preheat oven to 425 degrees.  Brush a rimmed baking sheet with oil, or line with parchment paper.

2.  On a lightly floured work surface, roll dough into a 16 inch circle.  If the dough is “fighting” you, let it rest periodically, then roll some more.  I found it a little difficult to get any where near a perfect circle.

3.  Spread the marinara on the bottom half of the dough, leaving a 1-inch border.  Cover the marinara with slices of salami, then pepperoni and finally the mozzarella cheese.  (So sorry, in my enthusiasm for getting it all rolled up, I forgot to get a photo of it at this stage.)

4.  Fold the top half over the bottom half, pinch the edges together and roll up, pinching to seal as you go.  Brush off any excess flour.

Filled and ready for the oven.

5.  Carefully transfer to baking sheet.  Lightly brush with oil, and sprinkle with Kosher salt.  Bake until golden brown 22 – 25 minutes.

Serve with additional marinara sauce.

Cut into serving size slices and serve with additional marinara sauce to spoon on or dip into.   MMMMMM, good.

SOURCE:  Everyday Food

Spiced Pumpkin Cornbread

Posted by deliciousonadollar in Bread, Rolls and tagged with , , , , ,

Spiced Pumpkin Corn Bread

This is the cornbread recipe I made to go with the Southwestern Lentil Soup.  It’s a little unusual in that it contains pumpkin, but it makes the cornbread so moist.  The added spices also give some additional flavor and were a nice complement to the soup—like they were made for each other.

I almost overlooked this recipe as it was on a magazine page that was an advertisement for Kenmore Products, and credit for  the recipe was given to Cliff Hagerman.  So I would like to thank Mr. Hagerman for his recipe; its a little unusual, but we really liked it.

SPICED PUMPKIN CORNBREAD

SERVINGS:  about 9

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dry jerk seasoning  ( I did not have any on hand so I used Penzey’s Arizona Dreaming, the same seasonings I used in the Lentil Soup)
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 Tablespoon molasses

1.  Preheat oven to 400 degrees.  Grease a 9-inch square baking pan.

2.  Whisk together the flours, baking powder, salt and spices into a large mixing bowl.  Whisk in cornmeal.

3.  In a separate bowl, beat eggs lightly.  Whisk in pumpkin, brown sugar, oil and molasses. Pour into the dry ingredients and stir to combine.

Batter poured into a 9-inch square pan, ready for the oven.

4.  Pour batter into a 9-inch square, greased baking pan.  Bake at 400 degrees for 30 minutes, or until cornbread is browned and surface springs back to the touch.

Golden brown, hot out of the oven.

I served it with soup but this cornbread would also be a good accompaniment to chili.

SOURCE:     Magazine clipping, ? the source.

Oatmeal Pear Scones

Posted by deliciousonadollar in Bread, Rolls, Breakfast, Brunch, Snacks and tagged with , , , , , , , , , ,

I went to the orchard recently to get some fresh apples and pears.  While there I noticed some recipes that were available using some of the products they were selling.  On looking through them I came upon this one for scones that included chopped fresh pears. Unusual, I thought, and worth trying out.  The recipe also called for ground ginger, but I knew immediately that I would put in some crystalized ginger, because pears need something with a little zing to enhance their flavor, and also just because I love candied ginger and use it whenever I can work it in. The recipes were free for the taking, so—I came home and soon began to bake these scones.  There is no rolling of dough or cutting involved.  They are simply dropped by the 1/4 cupful onto a baking sheet.  Quick. Easy.  Try them!

OATMEAL PEAR SCONES

YIELD:  Makes 10 dropped-style scones

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 Tablespoon finely chopped crystalized ginger (optional, my addition)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted cold butter, cut into pieces
  • 3/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup unpeeled, finely chopped pear

1.  Preheat oven to 400 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large bowl, combine all the dry ingredients, i.e. flour through salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3.  In a small bowl, combine yogurt, egg and vanilla.  Add to dry ingredients all at once.  Mix until dry ingredients are moistened.  Gently stir in pear.

4.  Place  10  1/4 -cups of dough on the baking sheet, 2 inches apart.

5.  Bake for 17 – 20 minutes or until golden brown.  Serve warm.

Adding the crystalized ginger worked out very well.  It added an occasional sharp little bite to a very nice, not too sweet accompaniment  to coffee.  I’m so glad to have found this recipe.  I think you will enjoy it, too.

SOURCE:  Courtesy of Belltown Hill Orchards

Peanut Butter Banana Bread

Posted by deliciousonadollar in Bread, Rolls, Snacks and tagged with , , , , , , , , ,

Do you like Banana Bread?   I do.  I think most people do.  How about Banana Bread with Chocolate Chips in it?   Yes?  Me, too.  How about Banana Bread with Chocolate Chips in it and  –wait for it—- Peanut Butter?   WOW!   Do I have your attention now?   Well, this recipe certainly grabbed my attention,  and I only found it because I cleaned my bookcase.  There fallen down behind several bigger books was an old issue of Taste of Home magazine, March, 2009.

I knew when I found it that I must have kept it because of some recipe that appealed to me.  Sure enough, the turned down page indicated bread recipes that had won a contest. ( 12 of them!)  They all looked so good, it would have been a hard decision which to make first except that I had two ripe bananas, and all the other ingredients on hand,  so that was the decision maker.

The  smell of this bread baking is heavenly and anyone at home when you make it will come running to find out what smells so good and when they can have some.  It has a layer of crumb topping and melted chocolate chips in the middle, and more crumbs on top.  Every bite is scrumptious!  The recipe makes 2 loaves;  8 inch x 4 inch pans.

TOPPING

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon cinnamon

BATTER

  • 1/2 cup butter, softened
  • 1 pkg. ( 8 0z. ) cream cheese softened.  1/3 less fat is OK
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla
  • 2 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cup semisweet chocolate chips

DIRECTIONS

  1. In a small bowl, stir together the flour, brown sugar, and cinnamon.  Add the peanut butter, and using a fork, mix in to form a crumbly mixture.  Set aside.

  1. In a large bowl cream the butter, cream cheese and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and cinnamon;  Stir into creamed mixture just till moistened.
  2. Divide half the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping.  Top with the chocolate chips.  Repeat layers of batter and topping.

   

  1. Bake at 350 degrees for 45-55 minutes or until a tester inserted near the center comes out clean.  Cool for about 10 minutes before removing from pans to wire racks to finish cooling.

    

From My Experience:  If you do not have the exact pan size,  go a little bigger rather than smaller  because this is a fairly large recipe and pans will be full.  Also use more than half the crumb topping in the center of the breads, and less for the crumb topping.  I split mine in half as directed and as the bread rose in the oven the crumbs fell off and burned on the oven floor.  More crumbs fell off as I tried to get the breads out of the pans.  Finally, I would suggest using mini chocolate chips so they melt during baking.  My chips were the large size and they remained whole instead of melting .  Everything tasted wonderful, but these were the problems I encountered.

SOURCE:   Taste of Home magazine,   March, 2009

Pizza Dough

Posted by deliciousonadollar in Bread, Rolls, Uncategorized and tagged with ,

With this easy and delicious recipe, pizza will quickly become an often-served meal in your home.  If you prefer, you can replace the whole wheat flour with regular bread flour.  I depend on my bread machine to make my yeast doughs, but of course you can make it in the traditional mix and knead method if you prefer.

  • 1 1/3 cups water
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoons salt
  • 2 teaspoons dried oregano, optional
  • 1 teaspoon pizza dough flavoring, from King Arthur Flour
  • 2 cups white whole wheat flour
  • 2 cups bread flour
  • 2 teaspoons yeast

1.  Place ingredients in pan of dough machine in the order recommended by your machine. 

2.  Set for DOUGH cycle, and press START.

3.  At end of cycle, remove dough from the machine and roll into 1 or 2 pizza pan-sized circles.  Place on lightly oiled pizza pan and turn any excess dough under itself to form a high crust.  Cover and let rise for about 30 minutes. 

4.  Spread with desired sauce and toppings.  Place in preheated 400 degree oven and bake for 25-30 minutes.

5.  Alternately, you may divide the dough into 2 balls, wrap in plastic wrap and foil, and freeze for later use.

 

Source:  Slightly adapted from The Big Book of Bread Machine Recipes

Molasses Wheat Bread With Raisins

Posted by deliciousonadollar in Bread, Rolls, Carolyn's Originals and tagged with , ,

Most of us eat bread in some form every day.  Breakfast:  toast;   Lunch:  a sandwich;   Dinner:  rolls or bread of some kind.   If so much of your daily intake is devoted to one kind of food, then shouldn’t it be nutritiously good for you as well as tasty?  I believe that the answer to that question is definitely YES.  If you agree with me, then you might want to give this recipe for Molasses Wheat Bread with Raisins a try.

In developing this recipe, my goal was to incorporate as many high fiber ingredients as I could and add some  sweetness, without a lot of sugar. Using a bread machine makes it easy and quick.  While the machine is doing all the work for you, you can be doing other things…multi-tasking at its best.  Of course, you may also put the ingredients together in a large mixing bowl, and make the bread in the traditional way. 

The children in my family are very fond of this bread.  They call it “Nan’s Lassis Bread”, and love it toasted with a spread of peanut butter.  Considering  the high quality carbohydrates, and protein in this duo, you only need to add a piece of fruit for a complete breakfast, or lunch.

 

Molasses Wheat Bread With Raisins

This recipe makes a 1 1/2 pound loaf.  Set your machine for ‘sweet” cycle.  Put the ingredients in the baking pan in the order recommended by your machine and press START.

  • 1 cup water
  • 1 tablespoon vegetable oil
  • 3 tablespoons molasses
  • 1 tablespoon sugar
  • 1 egg
  • 1 teaspoon salt
  • 1/4 cup dry milk powder
  • 1/4 cup whole bran cereal ( like All Bran or Bran Flakes)
  • 2 tablespoons vital gluten, optional. ( This helps the dough rise and strengthens the crumb because some of the ingredients are heavy.)
  • 1/2 cup old fashioned rolled oats
  • 1 cup whole wheat flour
  • 1 3/4 cups bread flour
  • 2 teaspoons yeast

1/2 cup raisins.  Add these slowly, about half way through the mixing cycle, allowing the machine to incorporate them into the dough.

Your house will smell wonderful while this is baking!  I find it hard to resist having the end piece spread with a little butter while it is still warm.  YUM!

Categories:  Bread, Rolls

Source:  Carolyn Original