Multi Grain and Rich Egg Marble Bread - Recipe

Good morning,

Today I've made Marble Bread using two of my recipes:  Multi-Grain and Rich Egg Bread.

My Rich Egg Bread recipe was published earlier. 

The Multi-Grain Bread and the Rich Egg Bread are each fantastic all by themselves.  I am using these two together for Marble Bread because both breads have a similar texture so work well together.

This marble bread recipe makes four standard size loaves - a whole lot of bread!  I don't recommend refrigerating or freezing fresh bread, but you can do that if you really want to.  I prefer to give away what my family can't eat in the first day or two.  Remember that all of my breads are made without preservatives so they don't last for a week or more as many commercial breads do.

Enjoy!

Lois

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Multi-Grain Bread and Rich Egg Bread Marble Bread - Recipe

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Prepare my Rich Egg Bread recipe and set aside.  Cover with a cool damp cloth and set aside in a cool place (not refrigerator.) Do not place it in a warm place to encourage the first rise until the Multi-Grain Bread recipe (see below) is ready for the first rise.

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Multi-Grain Bread Recipe

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Ingredients:

1 egg

2 T vegetable oil

2 t salt

1/4 cup brown sugar

2 T honey

2 T nonfat dry milk

 

2 T cocoa

1 1/4 cups coffee (at room temperature)

1 cup rye flour

 

1 cup whole wheat four

2 1/2 cups bread (or all purpose, but not self rising) flour

2 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. 

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. 

 

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. 

Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. 

Now place both the Egg Bread and the Multi-Grain Bread dough in a warm place such as the oven with the light, but no heat turned on. 

If you place it out on the counter in a warm place, cover with a damp cloth. 

These two batches required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my ovens with the lights turned on.

Spray baking pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Wash and flour a working surface where you can work with portions of each batch of bread. 

The recipes each make two loaves of bread.

You'll see in the images that I combined the bread dough in several different ways to demonstrate very different results in your loaf of bread.

Flatten 1/4 of the batch of the light and 1/4 of the batch of the dark dough into long ovals. 

Place one on top of the other and roll together. 

Slice into four parts and place one into each of four sections of a four loaf pan.

Flatten 1/4 of each batch of bread, flatten each color, roll together, and place the whole thing in a standard size loaf pan.

Flatten remaining dough, roll together, and place in remaining pans. 

To demonstrate some of the possibilities, I used pans of different sizes rolling some loaves with dark dough on the outside, some with the dark dough on the inside.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images. If using 4 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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Cherry Bread Slicer

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Red and Blue Bread in a Pot - Recipe

Good morning,

This Red and Blue Bread in a Pot makes the perfect edible centerpiece for your Fourth of July celebration.

The flower pots I'm using here are made for baking;  the inside has a ceramic finish and there is no hole in the bottom of the pot.  I don't even remember how many years ago I bought them or where I got them.  I wish I had more of them because they are so much fun.  I will use them to make dirt pudding, too, but that will be another post.  ;)

This recipe and some of my other bread recipes require dry commercial yeast that I buy at Sams.  Two of these one pound vacuum bags come in each package and the cost is very reasonable compared to buying the little individual packets of yeast.  Since I make fresh bread every day while home, I use this up in a matter of a few weeks.

After you open the bag, pour the yeast into a jar that you can seal and keep it in the fridge until you use it all.

You may notice I am using a different bread machine for this recipe than in the previous recipes I have published.  I killed another Breadman and have gone back to my smaller West Bend that I have had for a long time.  It takes me about 5 years of constant use to kill a bread machine.   I have another new unopened Breadman in the basement;  I always keep one in spare because it is typical for me to kill them when making massive amounts of bread for special events.  I'm easy on cars, though.

Below is the recipe for the Red and Blue Bread.  You can make it as pink and blue bread for a baby shower, just red for Valentine's Day, green for St. Pat's Day, red with green candies for Christmas....  The possibilities abound.  :)

Enjoy!
Lois

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Red and Blue Bread in a Pot

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Ingredients:

1 egg

2 T oil

1 T salt

2 T brown sugar

1/4 cup vanilla yogurt

1 C warm (not hot) water

1/4 cup maraschino cherry juice

4 C bread (or all purpose, but not self rising) flour

4 drops red food color

2 t dry yeast

1/3 cup dried blueberries (added in last 5 minutes of first mixing/kneading cycle)

Directions:

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle.

Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too.

I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Divide dough and place into baking containers.

When it is finished rising the second time, bake at 350 F for 35 mins for the smaller loaves.

If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.


Allow the bread and the pots to cool, then put the bread back in the pots to serve.

If you don't let the bread cool outside the pots, the bread will get soggy.

Slice in circles to make sandwiches or to use as a base for open face sandwiches.

Click here for more of my bread recipes.

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 American Flag Toothpicks - Pkg of 500 - Cute for Cupcakes!

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Cheese Whole Wheat Bread - Recipe

Good morning,

Since we got home I've made bread most days, but they are recipes I have already published.  I'm now keeping a list of the published recipes in a drawer in my bread room so I can be sure to write down any that I make that haven't appeared here yet.

So, here's another bread recipe. If you've followed my bread recipes, you know cheese is a favorite bread ingredient.  Cheese adds such a wonderful, rich texture.

If you'd like to try it, my recipe is below.

Enjoy!

Lois

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Cheesey Whole Wheat Bread

Ingredients:

1 egg

2 T Vegetable oil

1-1/2 t salt

2 t sugar

1/2 cup Mozzarella Cheese shredded

1 cup water

1-1/2 cups whole wheat flour

2 cups bread flour

2 t dry yeast

Directions:

Place all ingredients except apricots and wlanuts in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

For this batch, I am using six mini loaf pans.

Allow bread to rise once again; this batch took about 45 mins for the second rise, then bake at 350 degrees F for 35 mins.


Turn out to racks to cool immediately.

Click here for more of my bread recipes.

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 Norpro Nonstick 4- Linking Loaf Pan

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Ranch Dip Bread - Recipe

Good morning,

More bread!

I travel with my husband about half of each year, so being home is a time to relax and enjoy things we can only do here.  While home I make fresh bread almost every day.  There's just nothing like the aromas and taste of fresh bread. The special flavor in this bread is the ranch dip.

By writing up all of my recipes and getting them here I am finally making a record of them.  I have been making bread for so many years that I just go to the kitchen and make it; I had no written recipes until now.

So, for family and friends who have asked for my recipes and for anyone else who would like to have them, here is another bread recipe.  :))


Lois

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Ranch Dip Bread

Ingredients:

1 cup sourdough culture - If you don't have sourdough culture, use 1/2 cup flour, 1/2 cup water, and an additional t of dry yeast in addition to the one listed below.  The dry yeast will cause your bread to rise, but you won't have the sourdough flavor.

2 eggs

2 T vegetable oil

1/2 cup ranch dip

cup water

3-3/4 cups flour

1 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about one and a half hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the sour dough yeast can change the time required for the dough to rise.

Grease 6 small bread pans.

After the first rise, knead the dough to remove bubbles. Divide in 6 parts, shape in loaf shape, and place in bread pans.

When it is finished rising the second time, bake at 350 F for 35 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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Victorinox 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle 

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Sweet Milk Sourdough Bread - Recipe

Good morning,

My blogger friend, Granny of Granny's Garden, asked an excellent question after I published the last bread recipe:

"I was wondering why you take the dough out of the bread machine ,before the first rise? I usually let mine rise in the machine,take it out then knead and set aside to rise again."

What it all comes down to is that it is a matter of choice. If it works for you to let the bread rise in the machine, there is no reason not to do it that way.

I take the bread out of the bread machine after the first mixing/kneading cycle for a few different reasons:

1. I generally make big batches of bread so I can make multiple loaves. If I let it rise in the machine, it would probably climb out, attack me, and mess up the inside of the bread machine before the end of the first rise.

2. Bread has a personality that precludes using preset times of most bread machine cycles and I don't stand in the kitchen to watch the rise. I often go upstairs to my computer, or out to the garden, or walk the dog.... I set a timer and take it with me so I'll return to take a look at how the bread is rising. That rising time varies so when I return I either put it in pans to start the second rise or I decide to let it rise a little longer. On the other hand, if the bread is still in the machine and I am 3 minutes late, it will start baking in the machine too soon. 

3. I often make multiple batches so have the first batch rising while the second is mixing/kneading in the machine.

I am getting all of these recipes together with the idea of writing a book about creative bread making for my children, grandchildren, and anyone else who cares.

The bread recipe for today is a very rich and soft bread that I hope you like.  In addition to making it in loaves, it is great for dinner rolls.  

Let me know how you like this one.  :)

Enjoy!

Lois

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Sweet Milk Sourdough Bread - Recipe

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Ingredients:

2 cups sourdough culture - if you don't have sourdough culture, you can substitute 1cup water, 1 cup flour, and 1/2 t dry yeast in addition to the amounts below

1 egg

2 T vegetable oil

3-1/2 oz sweetened condensed milk (that's 1/2 of the standard 7 oz can)

6 oz warm water

4 cups bread flour

2 rounded t dry yeast

Directions:Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency. 
When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too.

I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Shape dough into portions to fit in the pans you are using and place in warm place again for the second rise.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images.

If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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Emile Henry Loaf Pan, Green

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Apple Bread Roll Recipe and Flashback to Christmas Day Dinner

 

 Good morning,

I have had a chance to look through the pictures that I took on Christmas Day as I was baking breads for our dinner and the next morning's breakfast.  This is my Apple Bread Roll that I made up as I went along and will surely make again.

I make the bread dough in the bread machine only through the initial kneading process, then take it out and work with it by hand.

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Apple Bread Roll Recipe

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Ingredients for bread:

2 eggs (and a third egg to brush on dough before baking if desired)

2 T vegetable oil

2 t salt

2 T sugar

2/3 cup cottage cheese

1/2 cup apple sauce

1/2 cup warm water

5 cups bread flour

3 t dry yeast



Ingredients for filling:

2 apples cored and diced - see image

2/3 stick butter

2 t brown sugar

1/2 t cinnamon


 Directions:

Place all bread dough ingredients in large capacity bread machine in order given.

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle.

Add a little flour or water if necessary to get the correct consistency.


While bread is kneading, prepare filling:

Filling:

Soften apple in butter in pan on stove top.  Add cinnamon and sugar.  Over low heat stir until apple pieces are glazed.  Allow to cool.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required just under an hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

This recipe will yield two full size loaves of bread, but since I was giving some of these as gifts, I used four 7" pie pans to make these bread rolls, placing two rolls in each pan.  Of course, you can make it in a bigger or smaller pan.   Very small pans work nicely for individual servings.  If you use two standard size loaves, bake for 45 minutes.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil, divide dough and gently knead and form with fingers on counter amounts to "roll with filling" before placing in baking pans.



Fill with cooled apple mixture, roll, and place in baking pans.

 

 Allow to bread to rise once again; this batch took about 30 mins for the second rise.

Scramble one egg and "paint" each loaf with pastry brush being careful not pierce the loaves with the brush.

Bake at 350 degrees F for 40 mins.

For an extra crusty bread, toss 6 ice cubes into the bottom of the oven half way through baking.

 

 Turn out to racks to cool immediately.

Click here for more of my bread recipes.

 The breads in the image above are individual loaves for each person at Christmas Night Dinner.  This is a different batch and different recipe.  This one was made with sour cream in the recipe.  I didn't make notes this time, but I know it is similar to others I have made in the past and included in my bread recipes published here on my blog.

 We had several food events during the holidays (doesn't everyone?!).  This particular table is set for Christmas night dinner.

 We would be leaving the next day to drive South so our wonderful daughter made prime rib and everything else for the dinner except for the bread shown in the images above.

 After dinner we opened presents!  Penny received a stocking full of toys.

Penny and Erik had a wonderful Christmas.  It was wonderful to be home with the family this year, but the last few days were extra busy with packing for our trip South.

I have one regret about all of our travels.  We do miss the family terribly, but they are all adults and understand when we will return.  I only wish we could explain to the dogs that we will be coming back and when.  When we get the suitcases out to pack, the dogs get so terribly sad.

The dogs are never boarded, though.  Our daughter (and their agility trainer) and her friends are home with them;  when our daughter travels with us, we have other friends who stay in our home with them.

All the best,
Lois