COUNTRY SEED BREAD FOR THE BREAD MACHINE
Make and share this Country Seed Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h15m
Yield 1 1pound loaf
Number Of Ingredients 10
Steps:
- Toast the seeds on baking sheet in 350°F oven for 4 minutes; let cool completely.
- (If you like, seeds can be added untoasted).
- Add ingredients in order given and bake on basic cycle.
Nutrition Facts : Calories 1398.9, Fat 42.8, SaturatedFat 5.1, Sodium 1189, Carbohydrate 223, Fiber 25.8, Sugar 24.8, Protein 38.9
COUNTRY SEED BREAD (BREAD MACHINE)
I think this is another one of those recipes my mom clipped out of the Winnipeg Free Press. She doesn't have a bread machine, but she thought it sounded good, so the next time they came out to visit, she had me make a loaf for her! Since then, it's become a favourite around here -- especially at breakfast.
Provided by Swan Valley Tammi
Categories Yeast Breads
Time 3h5m
Yield 1 2-pound loaf
Number Of Ingredients 10
Steps:
- Mix in usual bread machine manner and bake.
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
COUNTRY SEED BREAD
Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour.
Provided by Donna Beth
Categories Yeast Bread
Yield 10
Number Of Ingredients 10
Steps:
- Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Basic bread cycle, and Start.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 10 g, Fat 3.8 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 117.3 mg, Sugar 2.6 g
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