2005 Best Breads

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    Savor the aroma of freshly made breads and discover the fun

    of bread baking with Oklahomas Best Breads cookbook. Each of

    the winning recipes from the 2005 Wheatheart Bread Baking

    contest is mouth-watering. This years Wheatheart Bread Baking

    Contest included entries from 109 bread bakers from 46 counties

    across the state. The contest is supported by Oklahomas wheat

    producers, sponsored by the Oklahoma Wheat Commission and

    held annually at the Oklahoma State Fair.

    People who eat whole grains as part of a healthy diet havereduced risk of some chronic diseases. Grains provide many

    nutrients hat are vital for the health and maintenance of our

    bodies. To get the most benefit from grain foods, make half your

    grains whole. The new food pyramid recommends 5 oz.10 oz. of

    grain foods daily.

    WHATCOUNTSASONEOUNCE?

    1 slice of bread

    1 cup ready-to-eat cereal

    bun or pita

    5 whole wheat crackers

    1 pancake or waffle, 4

    Whole grain and enriched grain foods provide a concentrated

    source of natural antioxidants, which are thought to protect againstheart disease and cancer. What you eat can make a big

    difference to your health. Whether you want to lose weight or just

    be healthier, the key is to make small changes one step at a time

    that lead to a long-term lifestyle change in the way you look at

    eating and exercise.

    For information on Oklahomas Wheat Producers and Past

    Oklahomas Best Bread Recipes visit www.wheat.state.ok.us

    For more information on the value of Wheat Foods in a HealthyDiet visitwww.wheatfoods.org

    For more information about how grain foods fit into the new foodpyramid guidelines for healthy living visit www.mypyramid.gov

    Oklahomas Best Breads - 2005

    English muffin

    cup cooked cereal

    3 fig bar cookies

    1 small flour tortilla

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    Dough: Filling:1 pkg. active dry yeast Apricot preserves c. warm water (105 to 115F) Peach preserves c. lukewarm milk (scalded then cooled) Powdered sugar glaze c. sugar tsp. salt1 egg c. shortening

    2 - 2 c. all purpose or unbleached flour

    Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, salt,egg, shortening and 1 cups of the flour. Beat until smooth. Stir inenough remaining flour to make the dough easy to handle. Turn doughonto lightly floured surface; knead until smooth and elastic, about 5minutes. Place in greased bowl; turn greased side up. *At this point,dough can be kept 3 to 4 days in refrigerator at 45 degrees or below.Keep covered. Cover; let rise in a warm place until double, about 1hours. (Dough is ready if an indentation remains when touched.) Punchdown dough; shape, let rise and bake as directed in the following sweetroll recipe. If using self-rising flour, omit salt.

    Roll 9x15 rectangle on lightly floured surface. In the center spread butterand then a layer of peach and apricot preserves together. Cut even slitsat each side about 2" to 3" wide. Overlap strips like a braid. Let rise untildoubled. Preheat oven 350 degrees. Bake until golden brown about

    25-30 minutes. Ice with powdered sugar glaze and top with any dry fruitsor cherries. Recipe makes 2 braids.

    Apricot Peach Braid

    Chelsea Clouse, Blaine CountyJr. Division Grand Champion

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    Dissolve yeast in cup warm water, add tsp. sugar. Let sit a fewminutes. Heat milk, butter, cup sugar and salt; stir together well.Pour in large bowl, add yeast mixture, eggs and blend well. Add2 cups flour; blend well. Add additional flour one cup at a time untilsoft dough forms. Add remaining flour one cup at a time until doughcan be handled. Knead until dough is smooth and elastic. Place inlarge greased bowl in warm place until double in size. Punch downand divide dough in half. Form into desired shape. Cover withtowel, let rise again until double. Bake at 400 for 12-15 minutes.

    Dinner Rolls

    Betty Bryan, Pottawatomie County

    Sr. Division Grand Champion

    2 pkgs. active dry yeast1 c. warm water tsp. sugar2 c. warm milk c. melted butter c. sugar1 tsp. salt2 eggs, beaten

    6-6 c. flour

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    White Bread

    Michael Brown, Cotton County

    Jr. Division White Bread

    1 c. water (85 to 105F)1 tbsp. butter or margarine (room temperature)1 tbsp. dry milk powder1 tbsp. sugar tsp. salt2 c.bread or all purpose flour1 tsp. rapid/quick rise yeast

    Dissolve yeast in cup warm water. Stir in cup warm water,butter or margarine, dry milk powder, brown sugar and salt.Gradually add flour until it forms a soft dough. Turn dough ontolightly greased surface and knead until dough is soft, smooth andelastic, about 10 minutes. Shape dough into a ball and place in agreased bowl, turning once to coat the top surface. Cover bowl withdamp cloth and let rise in a warm place until doubled in size, about1 hour. Punch down dough; shape into desired shape. Place in (oron, depending on shape of dough desired) a greased pan and letrise until double, about 30-60 minutes.

    Heat oven to 400. Bake until the top and bottom are a deepgolden brown and it sounds hollow when tapped, about 8-10minutes. Remove from pan and cool on wire rack.

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    2 tbsp. yeast 6 c. flour 1 tsp. sugar 2 tsp. salt1/8 tsp. ascorbic acid 2 tbsp. sugar 1 c. water 1 tsp. dry malt1 tbsp. lecithin 6 tbsp. butter 2 eggs 1 c. cold buttermilk

    Combine yeast, 1 tsp. sugar, ascorbic acid and water. Let stand10 minutes. Add lecithin, eggs and buttermilk. In food processorcombine flour, salt, remaining sugar, dry malt and butter. Processfor 30 seconds. Add liquid combination to dry ingredients inprocessor. While running processor, add more flour if necessaryuntil dough leaves side of work bowl. Keep dough as soft aspossible. Finish kneading by hand. Round up in greased container.Let rise until double, about 1 hour. Punch down, divide in threeloaves. Bake at 350 or 375 for 20-25 minutes or until light brown.Brush with shortening or butter.

    Buttermilk White Bread

    Mary Ellen Wooderson, Kay CountySenior Division White Bread

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    c. milk c. water1 tsp. salt1 pkg. yeast2 c. whole-wheat flour1 c. bread flour3 tbsp. honey2 tbsp. brown sugar

    3 tbsp. oil1 tbsp. butter1 egg, beaten3 tbsp. mashed potatoes or potato flakes

    In a glass bowl, combine water, milk, honey, brown sugar, oil, salt,potatoes and butter. Microwave on high for 1 minute, 20 seconds.

    Add beaten egg, yeast and whole-wheat flour. Beat well. Add breadflour and stir well. Let rest for 10 minutes. Turn onto floured surfaceand knead until smooth and elastic. Place in a greased bowl, turnonce and cover. Let rise until doubled in size, shape into a loaf.Place into a greased loaf pan. Let rise until about double. Bake at350 for 30-35 minutes. Remove and butter top.

    Whole-Wheat Bread

    Brandi Lane, Noble CountyJunior Division Other Wheat Bread

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    Whole Wheat Yeast Bread

    2 pkgs. dry yeast1 c. warm water, divided1/3 c. brown sugar1 tsp. salt8 tsp. vital wheat gluten1 tbsp. sugar1 c. lukewarm milk c. oil

    1 egg, beaten5 - 5 c. whole-wheat flour

    Dissolve yeast and sugar in cup water. Set aside in warm placefor 5 minutes.

    Mix together cup water, milk, brown sugar, oil and salt. Add yeastmixture; mix. Add egg and gluten, mix well. Add flour (one cup at a

    time) to form a stiff dough. Knead for 2 minutes. Place in greasedbowl, turning to grease top. Cover; let rise until double. Punchdown. Divide; shape into loaves. Place in loaf pans sprayed withnon-stick spray. Let rise until double. Bake at 350 for 35 minutes.

    Linda Nivens, Logan CountySenior Division Whole Wheat Bread

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    1 pkg. yeast1 c. warm water1 c. milk, scalded6 tbsp. sugar, divided6 tbsp. shortening1 tsp. salt1 egg, slightly beaten5-6 c. flour, sifted

    Dissolve yeast in warm water with one half of the sugar. In mixingbowl, combine milk, remaining sugar and shortening. Add one cupflour. Slowly add yeast. Mix in salt and one more cup of flour. Addegg. Add remaining flour to make soft dough. Knead for 10minutes. Let rise one hour. Punch down. Divide dough into threeportions. Roll each portion into a circle. Brush with butter. Cut intotwelve equal pieces and roll each piece into a crescent shape,beginning with the outer edge. Place on a greased baking sheet.Let rise until double in shape. Bake at 350 for 8-10 minutes oruntil evenly browned.

    Butterhorns

    Clay Reuter, Canadian CountyJunior Division Dinner Rolls

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    1 pkg. active dry yeast1 c. warm water3 c. all-purpose flour, divided c. butter or margarine, softened1 egg, beaten2 tbsp. sugar1 tsp. salt1 tsp. dehydrated minced onion

    tsp. Italian seasoning tsp. garlic salt c. grated Parmesan cheese, dividedMelted butter or margarine

    In a large mixing bowl, dissolve yeast in warm water. Add 2 cupsflour, cup butter, egg, sugar, salt and seasonings. Beat at lowspeed until mixed, about 30 seconds; increase speed to medium

    and continue beating for 2 minutes. Stir in remaining flour and 1/3cup cheese; beat until smooth. Cover bowl and let rise in warmplace until doubled, about 1 hour. Stir batter 25 strokes. Spreadbatter into a greased 1-quart casserole bowl; brush with meltedbutter and sprinkle with remaining cheese. Cover and let rise untildoubled, about 30 minutes. Bake at 350 for 35 minutes or untilgolden brown. Cool on rack for about 10 minutes before removingfrom the casserole dish.

    Kathy Hall, Caddo CountySenior Division Other Wheat Breads

    Italian Parmesan Bread

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    c. warm water c. warm milk2 tbsp. oil2 tbsp. sugar1 tsp. salt1 pkg. active yeast1 large egg4 c. all-purpose flour

    2 tsp. Italian herb seasonings blend1/3 c. finely shredded cheddar cheese

    Add ingredients to bread machine according to recommendationsby the manufacturer. Select rapid bread setting. Remove doughand shape as a sunflower.

    Shacole Smith, Bryan CountyJunior Division Specialty Shapes

    Cheesy Herb Bread

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    Dough: Pineapple Filling: c. half and half, warm 8 oz. can crushed pineapple1/3 c. water, warm c. sugar c. margarine, melted 3 tbsp. corn starch c. sugar tbsp. salt3 eggs, beaten2 pkg. yeast5 c. flour

    Cream Cheese Fill ing8 oz. cream cheese1 tsp. lemon juice3 tbsp. sugar

    In a large mixing bowl, combine the warm half and half, warm water,melted margarine, sugar, salt and beaten eggs. Add 2 cups flour and mixwell. Add yeast and mix well. Add enough of the remaining flour to makedough easy to handle. Using only enough flour as needed, turn dough ontolightly floured surface and knead until dough is soft, smooth and elastic,about 10 minutes. Shape dough into a ball and place in a greased bowl,turning once to coat the surface. Cover bowl with a damp cloth and let rise ina warm place until doubled, about 1 hour. Combine pineapple filing ingredients. Cook and stir until thickened. Cool.Combine cream cheese filling ingredients, mix well and set aside. Combineicing ingredients and set aside. After dough has doubled in size, turn dough onto a lightly floured surface;punch down to remove air bubbles and divide in half. On lightly floured

    surface, roll each half into a 15x9 rectangle. Place on greased cookiesheets. Spread the cream cheese filling lengthwise down center third ofeach rectangle. Spread the pineapple filling on top of cream cheese filling.On each long side, cut 1" wide strips 3" into center. Starting at one end, foldalternating strips at an angle across filling. Seal ends. Cover and let rise for20 minutes. Bake in oven preheated to 350 for 20-30 minutes or untilgolden brown. Cool. Drizzle icing over braids.

    Icing:1 c. powdered sugar2-3 tbsp. milk

    Roberta Hinkle, Grady CountySr. Division Sweet Bread

    Pineapple Cheese Braid

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    3 c. flour c. unsweetened chocolate c. sugar1 c. milk c. butter1 egg tsp. vanilla2 tsp. yeast c. chocolate chips

    Add ingredients according to bread machine manufacturersinstructions, keeping chips out until after the first beep. Bake onnormal bread cycle, use medium or light crust setting. I use thelight setting.

    Abbie Tillman, Beckham CountyJunior Division Bread Machine

    Chocolate Bread

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    1 c. plus 2 tbsp. milk3 c. bread flour1 tbsp. sugar1 tsp. salt3 tbsp. butter2 tsp. yeast

    Add ingredients to bread machine according to manufacturersrecommendations. Select white bread setting.

    Wanda Mattingly, Bryan CountySenior Division Bread Machine

    Old Fashioned White Bread

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    1/3 c. milk1/3 c. ripe banana, mashed c. strawberry preserves1 egg2 tbsp. margarine or butter1 tbsp. water3 c. bread flour tsp. salt

    1 tsp. active dry yeast c. toasted pecans, chopped

    Add the ingredients to a 1-1/2 or 2-pound bread machine accordingto the manufacturers directions. Select the basic white bread cycleand desired color setting.

    Strawberry Banana Bread

    Bread Machine Recipe

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    2 tbsp. sugar1 tsp. salt1 pkg. active dry yeast1 c. non-fat dry milk powder3 c. all-purpose flour c. warm water c. warmed salsa2 tbsp. oil

    1 large egg, beaten

    Add ingredients to bread machine according to recommendationsby the manufacturer. Select desired crust color and set for whitebread setting.

    Salsa BreadBread Machine Recipe

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    c. warm water1 c. bread flour1 tbsp. dry milk1 tsp. salt1 tbsp. butter c. rye flour2 tbsp. brown sugar1 egg

    1 tbsp. instant mocha coffee mix c. almonds2 tsp. active dry yeast

    Place ingredients in bread machine pan in the order suggested bythe machines manufacturer. Select white bread setting.

    Mocha Java BreadBread Machine Recipe

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    1 c. water, warm1/3 c. honey1 c. buttermilk, warm2 tsp. salt5 c. whole-wheat flour2 pkgs. active dry yeast4 tbsp. butter, cold, cut into small pieces

    In a large bowl, combine the warm water with the honey and addthe warm buttermilk and salt. Add 3 cups of the flour and mix well.

    Add yeast and mix well. Add enough of the remaining flour to makedough easy to handle.

    Using only as much of the remaining flour as needed, turn doughonto lightly floured surface and knead till dough is soft, smooth,and elastic, about 10 minutes. Toward end of kneading, add the

    cold bits of butter, a little at a time, to the dough. Work the butterinto the dough. Shape dough into a ball and place in a greasedbowl, turning once to coat the top surface. Cover bowl with a dampcloth and let rise in a warm place till doubled in size, about 1 hour.

    Press flat; form into a smooth round ball and let the dough riseonce more as before. The second rising will take about half asmuch time as the first. Press dough flat and divide in half. Round

    each half and let it rest until relaxed, then deflate and shape intoloaves or rolls. Place the shaped dough in greased pans and letrise in a warm place until the loaves or rolls are about doubled insize. Bake in oven preheated to 350o30 to 40 minutes. Take out ofpans and cool on wire rack.

    Whole-WheatButtermilk Bread

    Tara Drwenski

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    Do you ever wonder what the difference is between all-purpose flour, cakeflour, and bread flour? Can they be used interchangeably? What can yousubstitute if you do not have cake flour?

    Bread flouris made from hard wheat and contains more protein than the other flours. The proteins, glutenin and gliadin, are what bind together to form the elastic protein gluten when you (or your bread machine) are kneading your bread dough. When used in a cake recipe, beating creates gluten and yields a tough cake.

    Cake flouris made from soft wheat and contains more starch and less protein than the harder wheat flours. It has a soft, powdery texture and yields a very tender cake because gluten development is minimal when the batter is beaten.

    All-purpose flouris right in between the other two. It can make great cakes, cookies, and pies; and it can also be used to make bread. Because it contains

    more protein than cake flour, excess beating will yield a tougher cake.

    Whole-wheat flourhas the most protein, which causes the heaviness of pure whole-wheat flour bread. Try combining whole-wheat and bread flour when making bread.

    Over mixing flour will cause the dough to lose its elasticity. It becomes wet and sticky and you will notice your product loses the desired volume after

    baking.

    All-purpose flour can be substituted for cake flour by measuring the flour and then removing 2 tablespoons from each cup used. Simply add 2 tablespoons cornstarch for every 2 tablespoons of flour you removed. This increases the amount of starch and decreases the amount of protein. Gluten is what makes flour good for bread making. Starch serves as a diluent of flour gluten protein.

    The brand of flour you buy will also affect the outcome of your baked goods.

    This publication, printed by Mercury Press, is issued by the Oklahoma Wheat Commission asauthorized by 70 O.S. 1981. 14-104, as amended. 15,000 copies have been prepared and distributedat a cost of $2,488.55. Copies have been deposited with the Publications Clearinghouse of theOklahoma Department of Public Libraries.

    Flour Power

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