Crunchy Farmhouse Bread Food

CRUNCHY FARMHOUSE BREAD (BREADMAKER)

Steps:

• 1. Choose whole grain setting or the dough setting. Put ingredients in pan according to your machines' instructions. - I prefer to use the dough method and finish it in the oven because the loaf is prettier and because the amount of dough is a bit too big for my bread machine at 2-lb. setting.
• 2. If using the dough method, when the dough is ready punch it down and turn onto a lightly floured surface. Shape into a round loaf, stretching dough all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel and let rise until doubled in bulk (45 to 60 minutes).
• 3. Using a serrated knife slice shallow grid pattern on top of loaf. Bake in center of 350 degree F. oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. (You can also check using an instant-read thermometer - 190-200 degrees.)
• 4. Remove from pan and let cool on rack before slicing. Makes one big loaf, 24 slices.

AWESOME HOMEMADE CRUSTY BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine in the order according to the manufacturer's directions.
• Use the regular bread cycle.

CRUNCHY FARMHOUSE BREAD

Steps:

• In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups (500 mL) of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.
• Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours.
• Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.
• Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375°F (190°C) oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
• Additional Information.
• Bread Machine Crunchy Farmhouse Bread: Choose whole grain setting; let baked loaf cool on rack.
• Bread Machine Fill-Up.
• The order of ingredients going into the bread machine differs from the handmade method. Generally, the machine should be filled as follows, unless, of course, the manufacturer's instructions say otherwise.
• Into pan of 2-lb (1 kg) bread machine, add (in order) wet ingredients such as water, milk, buttermilk, oil, butter, egg, yogurt, honey and syrup. Then add any sugar and salt. Next add dry ingredients such as flour, bran, oats, seeds, cornmeal and millet. Sprinkle yeast over top, without letting yeast touch liquid. Choose appropriate setting.

FARMHOUSE BREAD

Steps:

• Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
• Add salt, sugar, shortening and 3 1/3 cups warm water.
• Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
• Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
• Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
• Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
• This recipe also works well halfed.
• For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
• I cool slice and freeze the extra laoves for later.

MANKOMO'S FARMHOUSE BREAD

Steps:

• Preheat oven to 200C / 392°F.
• Mix all the dry ingredients and then add the butter if using.
• Gradually mix in the water and knead until you have an elastic dough which comes away from the sides of the bowl. If kneading by hand, do so for 10 minutes, 3 minutes with a food mixer.
• Allow to rise in a warm place, covering the bowl with clingwrap until the dough has doubled in size.
• Knead again lightly and place in a bread tin (at this point you can divide the dough if it is too much for one tin).
• Leave to rise again until doubled.
• Bake at 200C/392F for 15 minutes, then turn the oven down to 180C/356F and bake for a further 45 minutes or so, or until the loaves sound hollow when tipped out and knocked with your knuckles.
• You can use a variety of different flours in this recipe, as long as you end up with 1kg of flour in total.

SIMPLE WHITE CRUSTY BREAD

Steps:

• Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
• Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
• After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
• Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.