Tasty wheat bread with subtle flavors of coffee and chocolate goes well with both savory and sweet accompaniments.
While the all-purpose flour stores in our pantry are diminishing, we still have an abundance of wheat flour. The exceptional wheat bread we made earlier this year was fabulous, but it is time and labor intensive. This weekend called for a loaf with more “auto-pilot” in the directions – and more of the work being done by our trusty Zojirushi bread machine. We found a well-reviewed recipe that included wheat flour. After sampling a slice of the finished product with butter and honey, we both agreed it was a delicious addition to our bread rotation.
Infused Wheat Bread
- 1 1/4 cup water
- 1 tsp coffee extract
- 1/4 cup honey
- 2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 1/2 tbsp unsalted butter, room temperature
- 3/4 tsp salt
- 1 tbsp unsweetened Dutch processed cocoa powder
- 1 tbsp granulated sugar
- 2 tsp yeast
- Place ingredients in the bread machine pan in the order recommended by the manufacturer and select regular bread setting.
- Start machine and relax while the machine does the work!
Recipe adapted from Allrecipes.com.
Just waiting to be slathered with fresh butter and a favorite jam, you can almost hear the crust crunching on a slice of this rustic Swiss Farmer’s Bread.
One of my fondest childhood memories is of visiting my favorite auntie in Switzerland and talking with her in broken English and Swiss over my favorite breakfast: cafe mit schlag with a schniteli: milk coffee and farmer’s bread slathered with freshly made creamery butter and jam.
As I began baking different kinds of bread last year, I wanted to see if I could create Burebrot in my own kitchen. It turned out that every recipe I could find included rye flour. So, I had to wait until this fall, after we did our annual summer shopping.
After the bread finished baking, Jacked whipped up a small pot of tasty broccoli soup. I cut two generous pieces of Burebrot and topped them with butter. The bread was just the way I remembered it: hearty and wonderfully crusty. This is the perfect bread to pair with a slice of savory swiss cheese. We have a few pounds of rye flour for the year, so this bread will be making several encores.
The following recipe is a result of adaptions of several recipes to match the ingredients that are in my pantry. I processed the dough in my Zojirushi bread machine so it would rise properly in my Arctic home.
- 8 oz buttermilk
- 7 oz water
- 2 2/3 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 1/2 cups rye flour
- 3/4 tsp salt
- 2 1/2 tsp dry yeast
- Place the above ingredients in the bread machine pan according to the manufacturer’s recommendations.
- Turn on dough cycle.
- Preheat oven to 400 degrees F.
- Shape the dough into an oval on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
- Cut a lattice pattern into dough with a sharp knife.
- Bake for 40 – 45 minutes. Bread will be crusty when finished.
Soft, bakery-style French bread, the chewy crust sprinkled with an especially tasty grey sea salt.
After tinkering with a few recipes, I now have my go-to recipe for French bread. The recipe produces two lovely baguettes or one larger loaf. Either way, it’s hard to stop with just one slice of this bread, and it looks as appetizing as it tastes. After having difficulty getting bread to rise in our Arctic home, I now rely on my Zojirushi bread machine to prepare the dough for this recipe. The loaves are then finished off in the oven. From start to finished bread, it takes about two and a half hours. A warm slice slathered with butter is the perfect accompaniment for Jack’s delicious clam chowder.
Homemade French Bread
- 1 1/4 cup water
- 2 tsp granulated sugar
- 1 tsp salt
- 3 1/2 cups all purpose flour
- 2 tsp active dry yeast
- 2 tbsp olive oil
- 1 egg
- 1 tbsp water
- 2 tsp grey sea salt (or other artisan rock salt)
- Place first six ingredients in the bread machine pan in the order recommended by the manufacturer and select dough setting. Add 1 – 2 tsp of water during cycle if dough does not form into a ball.
- After dough cycle completes, turn dough onto a lightly floured surface.
- Divide in half.
- Roll each half into a rectangle, approximately 10 inches by 8 inches.
- Roll up each rectangle, jelly-roll style, along the long side to produce long loaves.
- Pinch seams to seal.
- Line a baking sheet with parchment paper.
- Place loaves, seam side down, on pan.
- Cover and let loaves rise in a warm place until doubled, about 20 minutes.
- Whisk egg and water. Brush loaves with egg mixture. Make 4 shallow slashes across loaves. Sprinkle loaves with sea salt.
- Bake at 375 degrees F for 20 – 25 minutes, or until golden brown.
- Cool on wire rack.
A five-strand braid Challah will provide us with this week’s bread. If we’re lucky, it will last until next weekend to be the main ingredient of a perfect French toast.
Challah was a special occasion bread when I was growing up. Traditionally, Challah is a Jewish celebration bread enjoyed on most Jewish holidays and on Shabbat. It does take time and effort. As warm as our Arctic home is, I never could get the “let the dough rise in a warm, draft-free place” down. If you’ve been following along, you know I depend on my bread machine as the warm, draft-free place.
This challah recipe came from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt. The bread was eggy and had the texture and taste I remember growing up. The machine did all the work kneading and rising. As for the braiding technique, I followed a terrific tutorial on theshiksa.com.
- 1 cup water
- 2 eggs
- 1 1/4 tsp salt
- 3 tbsp granulated sugar
- 3 tbsp butter (room temperature)
- 4 cups bread flour
- 1 tsp instant yeast
- Measure bread ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select dough cycle.
- Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 minutes.
- Divide dough into 5 portions. Roll each with the palm of your hand into long, smooth ropes (1 inch in diameter). Braid. See tutorial (www.shiksa.com) for directions. Pinch ends together. Cover and let rise in a warm, draft-free place until doubled in volume (30 – 40 minutes).
- Preheat oven to 375 degrees F.
- When the dough has risen, beat egg yolk and water. Brush braid with glaze.
- Bake in preheated oven for 25 minutes, or until braid sounds hollow when tapped on the bottom.
If you liked this post, you might also like:
Rosemary Tomato Bread
Züpfe – Delicious Swiss Bread
The bread loaves are nestled in kitchen towels to hide the fact that we ate half of one of the loaves before I could take a photo!
Two similar breads came to mind for my next baking adventure. Swiss Zopf, which is known as Züpfe in the Bernese region of Switzerland, and Challah, a traditional sabbath bread in the Jewish tradition. I was lucky enough to enjoy both when I was young. They are similar in texture and in their beautiful braided presentation.
Yesterday’s decision to create loaves of Züpfe was based on my being able to adapt the dough to my bread machine. The temperature in our house doesn’t seem conducive to bread rising. The same problem exists when I try to let bread rise in the oven. To modify Victoria’s recipe for my Zojirushi bread machine, I mixed all the wet ingredients and placed them at the bottom of the pan. I layered on the bread flour and the yeast. Per many suggestions by recipe users, I also added one teaspoon of salt. After the bread dough processed in the machine, I braided the dough using a four-strand braid and let it rise on a parchment covered baking sheet for about an hour in a barely heated oven before finally baking it. It doubled in size!
Honestly, when I was finished braiding the bread, I had one of those I-am-so-impressed-with-myself moments. At these moments, I totally get the end zone celebration dance. Then it came out of the oven – wow! I proudly paraded the baked beauties through the house so that Jack and Maia would be impressed. The final victory? Hot slices of deliciously soft bread slathered in butter.
Thank you to Victoria Marler and her recipe at http://allrecipes.com/recipe/zopf. Her recipe follows for the traditional baking of Swiss Zopf bread loaves.
- 1 (.25 ounce) package active dry yeast
- 1 1/3 cups warm milk
- 1 egg yolk
- 2 tablespoons butter, softened
- 3 1/2 cups bread flour
- 1 egg white
- 1 tablespoon water
- In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.
A picture perfect loaf of wheat bread.
Back in September, my first attempts at bread failed. I couldn’t get the dough to rise right. I figured the temperature in the house up here must be too cool. I read in my rice cooker manual that there was a bread function. Lo and behold, it worked. Since Jack and I have a little rice cooker, our loaves were cute little round babies. They lasted for two good sized sandwiches with an oddball end sandwich left over. That worked for awhile. Then we decided it was time for a real bread machine. After quite a bit of research, we ordered a Zojirushi BBCC-X20. What a terrific machine. It bakes beautiful loaves of bread. I’ve tried herb bread, cheese bread, wheat bread, pizza dough, and kiwi jam! All terrific! There is nothing more satisfying than eating a hot slice of bread straight from the oven. I used to always say “I will never use a bread machine.” Ugh, I’ve been bitten by every single “never” I’ve ever uttered! Life is too short to knead and tend home made loaves of bread.
Read the whole review at: http://www.amazinggrazefarm.com/store/index.php?main_page=product_reviews_info&products_id=84&reviews_id=6