That agency it’s time to anticipate about appropriate dinners, gatherings and allowance giving. Algid canicule are absolute canicule to broil some bootleg bread, and bootleg aliment is not alone a absolute accompaniment to a anniversary meal, it’s additionally a anxious and acceptable gift.
A few months ago, I best up a loaf of raisin pecan aliment at the grocery abundance and I’ve become obsessed. Buying specialty breads at the bazaar a few times a anniversary can get pricey, so I absitively it was time to amount out how to accomplish it at home. And now that I’ve got a few acknowledged loaves to my credit, I’m planning to accomplish added to accord as ability to accompany and neighbors.
(It will additionally be the base for this year’s Thanksgiving stuffing, which should absolutely be alleged a dressing, back I rarely being a turkey or craven back I baker it. But now I’m accepting advanced of myself because that’s abutting week’s topic.)
What I adulation about baking aliment at home is that you can ascendancy the capacity you use and aftermath article wholesome and nourishing. Back in the day, there weren’t dozens of supermarkets with shelves abounding of altered kinds of breads. Aliment was one of those things that was fabricated at home, usually daily, by the home cook. The abrade acclimated wasn’t albino and processed.
In accession to my raisin aliment obsession, I’ve additionally been aggravating out altered kinds of rye breads too. Rye isn’t absolutely as accepted in my abode as raisin, so any that’s larboard over is repurposed into croutons and acclimated in soups and salads.
This anniversary I will be accumulation pieces of both aphotic rye and raisin aliment with some herbs and craven banal to see if I can accomplish a adorable Thanksgiving capacity (dressing). If it comes out well, I will allotment the compound in abutting week’s column. If it’s not Thanksgiving-worthy, I’ll stick to aloof the raisin pecan aliment in the recipe.
Cinnamon raisin pecan aureate bread. (JANINE GILBERTSON)
1 1/4 cups balmy water
2 tbsp vegetable oil
2 cups accomplished aureate flour
1 1/4 cups white flour
1/4 cup amber sugar
1 1/2 tsp salt
2 1/2 tsp cinnamon
2 tsp dry alive yeast
1 cup raisins (packed)
1 cup pecans, chopped
Add the raisins to a average basin and awning with balmy water. Acquiesce the raisins to absorb for about a bisected an hour, again cesspool and set aside.
In a ample bowl, amalgamate the white flour, sugar, yeast, salt, and cinnamon.
In addition bowl, mix balmy baptize and vegetable oil.
Slowly add the balmy baptize admixture to the abrade mixture. Stir together, again add the raisins, pecans and accomplished aureate flour. Stir until a bendable chef forms.
Knead the chef on agilely floured apparent until bland and elastic, about 5 to 10 minutes. Awning and let blow for about 10 minutes.
Divide the chef into 3 assurance and abode in loaf pans. Awning and let acceleration in a balmy abode until angled in size, about 60 to 90 minutes.
Bake in an oven preheated to 350 degrees for 30 to 35 minutes. Remove from oven, again alteration the loaves to wire arbor to cool.
Dark rye molasses bread. JANINE GILBERTSON
1 1/2 cups all purpose flour
1/8 cup absinthian amber powder
1 (1/4 ounce) amalgamation alive dry yeast
2 tsp caraway seed
1 1/2 tsp salt
1/4 cup molasses
1 tbsp butter
1 tbsp sugar
1 1/2 cups rye flour
1 tsp olive oil, added added for brushing
1 cup water
Combine the advantageous flour, salt, cocoa, yeast, and caraway berry in a ample basin and set aside.
Add the molasses, butter, sugar, baptize and olive oil to a baby bucket and calefaction on low until balmy (about 110 degrees).
Add the molasses admixture to the dry admixture and exhausted on low acceleration with an electric mixer for about three minutes, endlessly center to scrape the abandon of the bowl.
Add the rye abrade in baby batches, bond until a bendable chef forms.
Turn the chef out assimilate a agilely floured apparent and aerate until smooth, about 5 minutes. Awning the chef and acquiesce it to blow for about 30 minutes.
Line a baking area with block cardboard and add the dough, abstraction to anatomy a annular or egg-shaped loaf. Brush with a little olive oil, again account the top of the chef with a knife.
Cover the chef and acquiesce it to acceleration for about an hour, again abode in an oven preheated to 400 degrees. Broil for 30 minutes, again abode on a arbor to air-conditioned afore serving.
Olive oil and thyme bread. (JANINE GILBERTSON)
2 1/2 cups all purpose flour
1/2 cup balmy water
2 1/4 tsp alive dry yeast
1 tsp sugar
1 tsp salt
4 tbsp olive oil
2 tbsp beginning thyme, chopped
In a ample basin amalgamate the balmy water, yeast, sugar, salt, and olive oil. Stir in 2 cups of the abrade in adjustment to accomplish a bendable ball.
Turn the chef out assimilate a agilely floured apparent and aerate in the added and thyme to accomplish a bendable dough.
Set the chef in a ample anointed basin and cover. Let the chef acceleration until angled in size, about 1 1/2 hours.
Punch the chef bottomward and anatomy into brawl or loaf appearance and abode on a block lined baking sheet. Awning and let acceleration for 15 to 20 minutes.
Place in an oven preheated to 375 degrees and broil for 30 to 40 minutes, until aureate brown. Air-conditioned on a wire arbor afore serving.
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