Cheese-Scallion Bread
I love this rich bread... fabulous taste..goes well with anything or just fresh out of oven slathered in butter!
Makes 1 large or 2 medium loaves
1 tbsp active dried yeast
3/4 cup lukewarm water
2 1/2 cups whole wheat flour
1 tbsp sugar
1 tsp salt
1/2 cup lukewarm milk
1/4 tsp prepared mustard
1 cup shredded/crumbled strong hard cheese ( Cheddar, feta, Monterrey jack, pepper cheese & etc, your choice)
4 scallions minced ( use the greens and white)
1 Tbsp olive oil
1 large egg beaten
Important to have all ingredients at room temp
Dissolve the yeast in the warm water until frothy.
In a large bowl mix the flour, salt, mustard and scallions.
Mix well and make a well in the center.
Pour the frothy yeast into the well and add the sugar, oil, egg and half the milk.
Using a wooden spoon (yes you get a work out with this too) fold the flour into the wet mix and continue to mix until the dough leaves the sides of the bowl, adding more warm milk as needed.
Turn onto a floured board
Knead the dough for 5 mins before adding the cheese, in stages to work up some gluten.
Knead until the cheesy dough becomes smooth and shiny.
Mold (if making 2 loaves)..shape into loaf and place in greased loaf pan, cover with a clean cloth and in a warm (not hot) place allow it to rise for 1- 1 1/2 hours , or until double in size.
Brush top with egg/milk wash ( optional)
Bake middle preheated ( preheat for 20 mins before placing loaf in oven) oven 350F 40-45mins or until golden brown
Remove from oven, allow to cool for a couple of mins then remove from pan and return to oven for 5 mins on a cookie sheet ( this "crusts up" the outside)..remove and cool on a wire.
This is great with salad sandwiches, anything that requires a chutney..you name it goes with.
Variations: add any seeds..sesame, poppy seed, caraway, dill, & etc. (3 tbsp)
add chopped raw nuts ( just 1/4 cup is enough)
add sun dried tomato ( not in oil) 1/4 cup minced is good
add chopped and drained olives (1/4 cup)
add one 4 ozs can chopped green chilies rinsed and drained well
Great Spiral Cinnamon-Raisin Bread
makes 2 spiral loaves
2 cups milk +
1/2 cup neutral oil ( sunflower seed, safflower etc NOT olive oil)
1/2 cup honey
1 1/2 cup raisins
1 tbsp cinnamon
2 tbsp active dried yeast
1 tbsp salt
1 cup whole wheat flour
4 -5 cups unbleached all purpose flour
In a large mixer or bowl
Mix 1 cup whole wheat flour with 2 cups unbleached all purpose flour
add the yeast, salt and cinnamon and mix well.
In a saucepan, heat the milk with the oil, honey and raisins until lukewarm ( no warmer than 130F)
Gradually add the the wet to the dry , and beat for 4 mins.
Add the rest of the flour 1 cup at a time until the dough is stiff and pliable..knead on a floured board for 4 mins..the raisins will break down..it's ok.
Place in a greased bowl, cover with a cloth and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and on a lightly floured board divide in 2 pieces, and roll each piece into a rectangle.
Brush each piece with
1 tbsp melted butter
1 tbsp ground cinnamon
2 tbsp brown sugar
Roll each rectangle from shortest side, pinching ends and place seam side down in greased loaf pans.
Let rise 40 mins covered in a cloth in a warm place
Brush with egg/milk wash ( optional)
Bake 350F preheated oven 35-40 mins proceed as for recipe above
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