Apple Butter Bagels

I decided to make some bagels using some of last year's homemade canned apple butter.

Yield:

Approx. 20 bagels

Ingredients for dough:

2 c apple butter or apple sauce

1/2 - 1 c water

2-3 tsp yeast

7 c flour

1/2 tsp salt

1 tsp olive oil

Other Ingredients:

8+ cups water

1/2 c sugar

1 egg

toppings such as course salt, sesame seeds, poppy seeds, onion flakes, etc.

Directions:

1) Add 1/2 cup of the apple butter, the olive oil, and enough water to bring it up to 1 cup. Mix thoroughly and add the yeast. Mix and let sit for five minutes.

2) Add the flour, salt, remaining apple butter, and the mix together in a large mixing bowl.

3) Knead on low for five to ten minutes. Add a few tablespoons of water as needed to get a firm, soft dough (heavier than you would a normal loaf).

4) Place dough in lightly-greased bowl and cover. Allow to rise 30 minutes to an hour or until doubled.

5) Place on un-floured surface and shape into balls of approximately 100 grams each. Poke a hole in each and spin around your finger to expand.

6) Allow to rise for only 30 minutes.

Water Bath:

7) Dissolve 1/2 cup of sugar into about 8 cups of water into a pot.

8) Bring boil to medium simmer.

9) Place formed bagel gently into water. Allow to cook one-two minutes on the first side, flip, and then cook one minute on the other side.

10) Remove from water and place on dry towel to drip. 

11) Place bagels on oiled parchment-lined baking sheets.

Top and Bake:

12) Brush each bagel lightly with a mix of egg and water.

13) If desired, add other toppings.

14) Bake in preheated oven at 400°F for 20-30 minutes or until browned.

Gluten-Free Starter

A starter used for gluten-free sourdough recipes!

 Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Gluten-Free Bread

 Gluten-Free, Egg-Free, Soy-Free, Milk-Free Bread

This is a really good recipe for those intolerant to a lot of things. Made it for someone to enjoy bread. It even tastes like a nice loaf of bread. This is a take on a recipe from Let Them Eat Gluten-Free Cake. I made alterations. 

Yield:
1 medium loaf of bread

Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Gluten-Free Flour Blend:

285 g potato starch

250 g millet flour

75 g tapioca flour

15 g xanthan gum

75 g lentil flour

Dough Ingredients: 

350 g gluten-free flour blend

1 1/2 tsp xanthan gum

2 tbsp cornstarch

1 tsp salt

1 c cold water

2 tbsp olive oil

1 tbsp honey

150 g active gluten-free starter

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Directions for Bread:

1) Mix all dough ingredients in stand mixer.

2) Mix at medium speed for 5-10 minutes to ensure a thorough mix of ingredients.

3) Place dough in lightly-oiled pan to rise for 2-3 hours until doubled.

4) Lightly flour surface with coarse oat flour and shape. Knead gently.

5) Place dough in banneton or other shaped container dusted with coarse oat flour or cornmeal.

6) Allow to rise 3-4 hours.

7) Carefully transfer to parchment paper and score the top with a lame or sharp knife.

8) Place in pre-heated dutch oven at 500°F for 30 minutes. 

9) Lower temp to 450° and bake uncovered an additional 30 minutes.

10) Allow to cool completely before cutting.

Whole Kamut Bread

This is an awesome recipe I developed for whole-grain kamut! This recipe is 100% kamut flour (except for the 1/4 cup vital wheat gluten)! It is soft, fluffy, rich in flavor, sweet. . .it's awesome! This is definitely a flour I would use to substitute all-purpose flour for cakes! 

Whole Kamut Bread

Sponge Ingredients:
2 c kamut flour
2 c warm water
2 tbsp honey
1 tsp yeast


Sponge Directions:
1) Dissolve honey in water in small dish.
2) Add yeast to honey water and let proof.
3) In large bowl, add flour and wet mixture.
4) Let sit for 12 hours or more.


Loaf Ingredients: 

entire sponge from above
1/4 c coconut oil
2 tbsp honey
1 tsp yeast 
1/2 tsp salt
1/4 c vital wheat gluten
2 1/4 c kamut flour

Loaf Directions:
1) Add sponge, coconut oil, honey, yeast, and salt, and vital wheat gluten to bowl. Mix until well-incorporated.
2) Add flour to mixture one cup at a time until mixed.
3) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
4) Knead by machine for at least 8 minutes.
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let rise until doubled.
6) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
7) Let rise in oiled pans to double.
8) Cut design and add egg wash if desired.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 35-40 min.
    For Rolls:
    Bake in preheated oven at 400 F for 15-20 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Whole Wheat Starter

Here is the starter I created for my amazing whole wheat bread. Basically, it is just an ordinary starter, but using whole wheat flour.

Whole Wheat Starter

Ingredients: 

2 cups whole wheat flour
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast



Directions:

1) Add whole wheat flour to bowl.
2) In separate dish dissolve molasses in the water.
3) Add the yeast to the water to proof.
4) Pour water mixture onto flour and mix thoroughly.

5) Cover tightly with plastic wrap and let sit for 12-24 hours on the counter. (Or continue to feed it over several days.)
6) After your desired wait time is over, put it in the bread you're making!

Yield:
4 cups

Sourdough Whole Wheat

This happens to me one of the most delicious whole wheat breads I've ever had! I took this recipe from my Seedless Jewish Rye and changed just a few things. Light and airy with the heavy taste of whole wheat!

Sourdough Whole Wheat

Ingredients: 
1 1/2 cups pieces of previous (whole wheat) bread
3 cups fed whole wheat starter (click here for recipe)
1-2 tbsp molasses
2 tsp yeast 
2 tsp salt
1/4 cup vital wheat gluten
3+ cups unbleached or bread flour

Directions:
1) Soak old loaf pieces in water and squeeze out water. Place them in the bowl.
2) Add starter, molasses, yeast, and salt to bread pieces. Mix until well-incorporated.
3) Add flour to mixture one cup at a time until mixed. Do not over-flour.
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for at least 8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit 1/2 hour only.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
8) Let rise in oiled pans 1/2 to 3/4 hour only.
9) Cut design and add egg wash if desired.
10) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
11) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Whole Rye Experiment #1

This was my first trial bread using fresh-ground rye flour with a new grain mill I got for Christmas! All I really did was substitute 1/3 of the flour with rye flour. It was okay, but something went wrong as it fell. I have suspicions to several reasons why it did this (kneading time, lack of gluten, soaking the rye first, etc.), but the bread tasted great and I used the leftovers in a later bread recipe!

Whole Rye Experiment #1

Ingredients: 
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast
1 cup whole rye flour
2 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve sweetener into water and add yeast to proof.
2) Sift and combine flours and salt in mixing bowl. Make a well in the middle.
3) Add liquid mixture to dry in the well. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Whole Rye Experiment #2

This was an experiment to see what would happen with a straight one-to-one substitution of whole rye flour over unbleached wheat flour for the Grandmother Bread recipe. I did add a few other ingredients though. It did pretty well, but there were some issues once baking. It fell flat. Apparently it was just too wet and I over-proofed it too. Maybe it needed more flour. The flavor when it came out though...yum! The way the onion played in this loaf was superb!

It was however one of the first times using my new proofing baskets!

Whole Rye Experiment #2

Ingredients: 
1 1/2 cups warm water
2 tbsp molasses
2 tsp yeast
1/4 onion, finely chopped
1 egg
1/2 cup milk powder
3 cups whole rye flour
1 tsp salt

Directions:
1) Dissolve molasses into water and add yeast to proof.
2) Add flour, salt, and milk powder to mixing bowl and combine. Make a well in the middle.
3) Add liquid mixture, onion, and beaten egg to the dry mixture. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. This will tend to be a lot stickier than other doughs.
5) Knead by machine for 5-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Seedless Jewish Rye

Okay, so I took this recipe from several other recipes, changed it a bit and came up with this. Mostly, it is attributed to Bernard Clayton Jr.'s New Complete Book of Breads "Seeded Rye" recipe. I am not a fan of caraway seeds. the original recipes I took this from used tons of caraway seeds and caraway seed powder. I left it all out.

This is one of the first recipes I have made that not only included bits of a previous loaf in it, but also included no additional water or sweetener whatsoever. The result was amazing. I am probably going to tweak it just a bit in the future to get a more perfected recipe.

Seedless Jewish Rye

Ingredients: 
1 1/2 cups pieces of previous rye bread
3 cups rye onion sour (click here for recipe)
2 tsp yeast 
2 tsp salt
3+ cups unbleached or bread flour

Directions:
1) Soak old loaf pieces in water and squeeze out water. Place them in the bowl.
2) Add sour, yeast, and salt to bread pieces. Mix until well-incorporated.
3) Add flour to mixture one cup at a time until mixed. Do not over-flour.
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for at least 8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit 1/2 hour only.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
8) Let rise in oiled pans 1/2 to 3/4 hour only.
9) Cut design and add egg wash if desired.
10) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
11) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Rice Bread Experiment #1

This recipe took a lot of research just to discover. I could not find a recipe anywhere for rice bread that had gluten in it. I was not looking for gluten-free or wheat bread with rice in it. I was looking for bread made entirely from rice! Well, after much research, I came across a site somewhere that described a scientific experiment on creating rice bread. They had some weird-named chemical they used to thicken and bind it. I did some conversions from their scientific recipe and did further research to finally come up with the following recipe. Mind you, it failed, but it was delicious!

 As good as it was, we used what was left as a binder for fish cakes (as a replacement for crackers) made from some apple-wood smoked tilapia we cooked earlier. Neither the fish nor the rice bread were outstanding alone, but smooshed together with a little oil and some spices. . .wow! I could not stop eating them!

A note on the "binder": this is what keeps the bread together and gives it substance. I was tempted to use vital wheat gluten or even an egg. In the end I decided to use chia. I may try the others later and see. This bread came out very salty tasting as well. I would drop the salt content down by half or more next time.

Rice Bread Experiment #1

Ingredients: 
3/4 cups warm water 
1 tbsp sugar
1 tbsp vegetable oil
2 tsp yeast
1 cup finely ground rice flour
2 tsp binder (for this recipe I used 2 tbsp chia seeds)
1 tsp salt (or less)

Directions:
1) Dissolve sugar into water and add yeast to proof.
2) Add chia seeds to water and allow to sit for 20 minutes.
3) Sift flour to mixing bowl with salt and mix. Make a well in the middle.
4) Add liquid mixture to dry in the well.
5) Mix together thoroughly. It will be like porridge.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size (or whatever it will); about 1/2 an hour.
7) Let rise in oiled loaf pan until doubled in size (or as much as it will)
8) Bake in preheated oven at 350 F for 25-30 min.
9) Let cool on wire racks.

Yield:
One Loaf

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Grandmother Bread

Here is the original Grandmother's Bread recipe. My wife's favorite. I decided it was finally time to actually type it in because I use it as the base for so many others. Of course, this is the one recipe I did not invent, however, the one listed below is mine for all intents and purposes as it is is different from the original. Click here for the link to the original recipe.

Grandmother Bread

Ingredients: 
1 1/2 cups warm water
2 tbsp honey, molasses, or sugar
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve sweetener into water and add yeast to proof.
2) Sift flour to mixing bowl with salt and mix. Make a well in the middle.
3) Add liquid mixture to dry in the well. 
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Roasted Orange Bell Pepper Bread

Roasted Orange Bell Pepper Bread

This is a light, fluffy, delicious recipe I invented around Thanksgiving with a neat orange color from orange bell peppers.

Bell Pepper Mash Ingredients:
2-3 orange bell peppers
1/2 tsp apple cider vinegar
1-2 tsp olive or sesame oil

Bell Pepper Mash Directions:
1) Slice two-three orange bell peppers in half or quarters.
2) Place them in a gallon bag with the vinegar and oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place bell peppers (skin and all) in food processor and pulse until level of desired mash is obtained.

Loaf Ingredients: 
1+ cup bell pepper mash (skin and all)
1 cup water
1/4 cup water (approximately)
2 tbsp honey or molasses
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve honey or mollases into water and add yeast to proof.
2) Add flour to mixing bowl with salt and mix with spatula.
3) Add liquid mixture and bell pepper mash.
4) Knead by machine for 3-8 minutes. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. 
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
6)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
7) Let rise in oiled pans until doubled in size.
8) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
9) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Sourdough Cream-Infused Rolls

I had the idea to make these rolls last minute and they came out great! They are a variation on the Basic Sourdough Bread. I wanted different-sized rolls so I did not portion them evenly. It gave me sixteen varying rolls, the recipe really makes 8 hamburger bun-sized rolls.

Sourdough Cream-Infused Bread

Ingredients:
3 1/2 cups bread flour
1 1/2 cups sourdough starter (fed)
1/2 cup cream
1/4 cup milk
1/2 cup water
1 tsp yeast
1 tablespoon honey (optional)
1 tsp salt

Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Mix cream, milk, and starter together using the folding motion.
3) Add the starter to the activated yeast and mix together.
4) Sift the flour and salt together into mixing bowl.
5) Dig a well in the middle of the flour and pour in the starter mix.
6) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation). Add more flour or water as needed.
7) Let rise, in the refrigerator for six or more hours (punching down if needed after the first hour).
8) Punch down, separate and shape dough into rolls, pulling top in to tighten it. Slice an "X" into the top with a very sharp knife. Let rise a second time for an hour or until doubled in size again in warm place.
9) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.

Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.

For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.

For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.

Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
 
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Sourdough Cornbread

I decided last night that I wanted to make some yeast cornbread. I didn't quite end up with what I was planning, but I like what I got at any rate. These are really good. I am editing the recipe from what I actually did down from two eggs to only one. This was a suggestion from my fiance and I think it is worth a try next time I make these. I might also add some butter to it.

Starter after mixing:

Here is the starter after 12 hours:

The baked muffins!

And, I needed another pan so I used my doughnut pans. These gave us ideas for sweet cornbread doughnuts with cream cheese glaze to try making in the future!:

Sourdough Cornbread


Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups cornmeal
1 cup milk (I prefer equal parts powdered milk and water)
Additional water as needed for consistency
1 tablespoon sugar or honey
1 eggs
1/2 cup vegetable oil (or equivalent)
2 tsp baking powder
1/2 tsp baking soda



Sponge:
1) Mix the starter, cornmeal, milk, water (if needed), and sugar or honey in large bowl. Mix until they are a slightly thick consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, and baking powder, together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
4) Scoop by 1/3 cup-fulls into a greased muffin or doughnut pan.

Bake:
1) Pre-heat oven to 350 F and bake for 15 minutes or until tops are golden brown.
2) Cool  on wire racks. If they do not come out right away, allow them to cool briefly in the pan and carefully scrape them away along the edges with a rubber spatula.

Yield:
Approximately 20 muffins or doughnuts.

Storage:
These should freeze well for a month.