Breakfast Loaf With Sesame Seeds And Raisins Food

FATOUT BREAD WITH SEEDS AND RAISINS

Steps:

• In a small bowl, combine water, yeast, and sugar. Let stand until foamy, about 5 minutes. Stir in oil and milk; set aside.
• In the bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups all-purpose flour, whole-wheat flour, chickpea flour, salt, baking powder, sesame, caraway, fennel, and sunflower seeds, and raisins. With the mixer on low, add yeast mixture. Knead dough until smooth and pliable but not sticky, about 5 minutes. If dough is still sticky, add up to 1/4 cup more all-purpose flour, 1 tablespoon at a time, as needed.
• Lightly oil two rimmed baking sheets. Lightly oil work surface and divide dough into 16 equal pieces. Roll each piece into a ball and divide equally between baking sheets. With the heel of your hand, flatten each dough ball into a round. Cover with clean towels and set aside to rise in a warm place until dough springs back when pressed lightly, 1 to 2 hours.
• Preheat the oven to 375 degrees. Brush each round with egg wash and sprinkle with sesame seeds and flaky salt.
• Bake until bread is lightly golden brown and sounds hollow when tapped, 15 to 20 minutes. Transfer to wire racks to cool.

WHOLE WHEAT SANDWICH LOAF WITH FLAX, SESAME AND SUNFLOWER SEEDS

Steps:

• Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes.

SPINACH WITH SESAME SEEDS

Steps:

• Heat a saute pan over medium heat. Add the spinach, oil, sugar and soy sauce. Cook the spinach, stirring, until the leaves are just wilted, about 3 minutes. Spread the spinach out flat on a plate to cool quickly in the refrigerator for 10 minutes. (This will keep it a vivid green.)
• When the spinach is cool, taste and correct seasoning. Pile in a bowl and sprinkle with toasted sesame seeds.

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS

Steps:

• Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
• Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
• Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
• Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

SUPER EASY BREAKFAST SAUSAGE LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat a large skillet over medium-high heat and stir in the sausage and brown sugar. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage to a bowl; wipe the skillet clean.
• Melt the butter in the clean skillet over low heat. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the eggs into the skillet. Allow the eggs to cook undisturbed until they begin to set, then gently stir the eggs until the curds are separate and set but not dry, 5 to 7 minutes.
• Roll out the crescent roll dough, and line the bottom and sides of the prepared pan with 3/4 of the dough. Layer the sausage, scrambled eggs, and Colby-Monterey Jack cheese into the pan, then top with the remaining 1/4 of dough. Pinch the corners and sides of the dough together.
• Bake in the preheated oven until golden brown, 25 to 30 minutes.

EASY SEED & GRAIN LOAF

Steps:

• Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
• Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
• Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

BREAKFAST LOAF

Steps:

• Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.

SESAME SEED BREAD (BREAD MACHINE)

Steps:

• Place the first four ingredients into your bread machine pan in the order they are listed above.
• Mix the flour with the seeds and pour into the pan, followed by the yeast.
• Set the programme to 'DOUGH'.
• When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.) Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap. Leave it to prove until it has almost doubled in size (about an hour).
• Preheat the oven to 200C/400°F
• Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice. (ex: / / / / or XXXX, etc.).
• Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
• Bake for 25 minutes or until it has turned golden brown. Transfer the loaf to a wire rack and leave it to cool a little before slicing.

FRUIT AND SEED BARS

Steps:

• Preheat oven to 325 degrees.
• In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
• Add the honey and sunflower and pulse until starting to combine.
• Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
• Bake for 25 minutes.
• Let the bars completely cool before cutting with a serrated knife into bars.
• Serve.