RECIPES-BREAD
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DELI BLACK BREAD Submitted by Florence Zangari
Great with soup and sandwiches
½ C warm water (105º to 115 º)
2 pkg. active dry yeast
2 ½ C plus additional all purpose flour, divided
2 C whole grain rye flour divided
½ C whole wheat flour
2 C whole brand cereal (All Bran or 100% Bran)
1 tbls caraway seeds
1 tsp salt
2 tsp onion powder
1 ½ C skim milk
¼ C dark molasses
¼ C vegetable oil
1 1-ounce square of chocolate
¼ C water
½ tsp corn starch
Caraway seeds
1.In a small bowl combine ½ C warm water with yeast and sugar, stirring the ingredients to dissolve them. Let mixture stand for 10 minutes until yeast starts to foam.
2.In a large bowl combine flour, 1 C of rye flour, whole-wheat flour, bran cereal, and 1 tbls. of caraway seed, salt, onion powder, mixing the ingredients thoroughly.
3.In medium sized pan over low heat warm milk. Beat dough on low speed until ingredients are well mixed. Then beat dough on medium speed for 3 minutes
4.With wooden spoon mix remaining ingredients. Cup of rye flour & enough all purpose flour to form stiff dough.
5.Add molasses, oil and chocolate until mixture is very warm (120º) to warm milk.
6.Turn dough out onto lightly floured board, knead dough for 10 minutes. Form dough into ball, cover and let rise until double.
7.Punch down; divide in half into round loaf. Place in greased 8” cake pan. Cover, let rise for 30 minutes.
8.Heat oven to 375º and bake 40 to 45 minutes. When they are tapped – sound hollow. Cool.
IRISH SODA BREAD Recipe from Jim Depew Submitted by MJ Mylen Served at St. Patrick’s Brunch 2016
Makes 1 – 8”to 10” round loaf, 1 – 8”x2”x4 ½ loaf pan or individual servings. Preheat oven to 375° or 350° for loaf pan. Grease large baking sheet or loaf pan. You can use parchment paper.
Wisk together in large bowl
2 cups of all-purpose flour
2 tbsp. sugar or 5 tbsp. for loaf pan
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp caraway seeds
*Stir in 1 cup of raisins
*raisins should be soft – put in pan and cover with boiling water for 20 minutes or cover in cold water , overnight and drain well.
** ½ golden raisins & ½ natural raisins
*** can use mixture of raisins types – currants & cranberries or mixed types.
Wisk in another bowl
1 large egg
2/3 cups of buttermilk 1 cup for loaf pan
½ cup of melted butter & stir in when warm
Add to the flour mixture and stir until dry ingredients are moistened. Batter will be sticky. Scrape both onto baking sheet and form mound or scrape into loaf pan and spread evenly. You can also use an ice cream scoop to make individual servings. Slash large X bout 1/8”deep on top of batter.
Bake until golden brown and toothpick comes out clean. Bake round loaf 30 to 35 min, loaf pan 45 to 55 minutes. Transfer to rack. Cool pan on rack for 10 minutes before removing.
IRISH SODA BREAD Submitted by Sue O’Hara
1 tsp salt
4 cups flour
4 tsp baking powder
¾ tsp baking soda
¾ cup sugar
2 tbsp butter
2 eggs, beaten
2 cups raisins
1 ¾ cup buttermilk
Place raisins in a pot. Cover with water. Bring to a boil. Cook slowly for 15 minutes. Drain and save.
Mix first five ingredients. Put in butter with fingers. Add raisins. Combine beaten eggs and buttermilk and add to above ingredients to make soft dough. Place into an iron skillet (10 inch), greased and floured or you can put into 2 eight or nine inch cake pans. Bake at 350º for 45 minutes. 1 to 2 Tbsp caraway seeds can be used.
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