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Bread
Onion Herb Bread
*Use mixer equipped with dough hooks.
1
1
⁄2 teaspoons active dry yeast
1
⁄4 cup warm water
1 tablespoon vegetable oil
1
⁄4 cup finely chopped onion
3
⁄4 cup milk
1 tablespoon dried parsley flakes
In small bowl dissolve yeast in warm water. In small pan, saute onion in oil until tender.
In large mixing bowl combine onion, milk, parsley, sugar, salt, dillweed, sage, and
yeast. Stir to mix. Add cornmeal and 2 cups of the flour. Mix on Speed 5 or 6. Add
enough of the remaining flour until dough forms a smooth ball that is slightly sticky to
the touch. Place dough in large, greased bowl. Cover and let rise until double in size.
Punch down dough and shape into loaf. Place into 9x5 inch greased loaf pan and let
rise until double in size about 40 minutes or until double in size. Bake in 400°F oven
for 30 minutes.
Substitution: If fresh dill weed is on hand, 1 tablespoon of chopped, fresh dill weed
can be used instead of
1
⁄2 teaspoon of dried dill weed.
Success Tip!
Bread dough rises best at a temperature between 75°F and 85°F. If the kitchen is
cold, place the bowl of covered dough on a rack in the oven. Place a bowl of hot
water on a rack below. Do not turn on the oven during rising.
Honey Wheat Bread
*Use mixer equipped with dough hooks
1
1
⁄2 teaspoons active dry yeast
1
⁄4 cup warm water
3
⁄4 cup + 2 tablespoons milk
2 tablespoons butter or margarine, melted
In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter,
honey, and salt. Stir until mixed. Add whole wheat flour and 1 cup of all-purpose flour
and mix until blended. Add enough of the remaining flour and continue kneading until
dough forms a smooth ball that is slightly sticky to the touch. Place dough in large,
greased bowl and cover with a towel. Let rise until double in size, about an hour.
Punch dough down and shape into loaf. Place loaf into 9x5-inch greased loaf pan
and let rise until double in size, about 1 hour. Bake in 400°F oven about 30 minutes.
Substitution: Follow the recipe, using the given amounts of whole wheat bread and
all-purpose flour. Substituting all whole-wheat flour can result in a coarse and dense
texture.
Success Tip!
Always store honey at room temperature, not in the refrigerator. Refrigeration promotes
crystallization. Some crystallization will occur even at room temperature and this is
normal. To remove crystals, place the jar of honey in warm water until crystals melt.
2 tablespoons sugar
1
⁄2 teaspoon salt
1
⁄4 teaspoon dried dill weed
1
⁄8 teaspoon ground sage
6 tablespoons yellow cornmeal
2 to 2
1
⁄2 cups bread flour
2 tablespoons honey
1 teaspoons salt
1
1
⁄2 cups whole wheat flour
1 to 2 cups all-purpose flour
12