Farm Bread Food

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.

PAO: PORTUGUESE FARM BREAD

Steps:

• Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
• With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
• Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
• Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
• Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
• When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
• When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
• Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
• Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.

FARMHOUSE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, oats, whole wheat flour, cornmeal, salt and 2 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

PORTUGUESE FARM BREAD

Steps:

• 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
• 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
• 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
• 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
• 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
• 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
• 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
• 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
• 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.

BAUERNBROT (GERMAN FARMER BREAD)

Steps:

• Dissolve yeast in water.
• Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
• Let rise in a warm place for 20 min in a covered, greased bowl.
• Place a baking pan in bottom of oven and preheat to 480 Deg F.
• Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
• Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
• Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
• Lower the oven temperature to 430 Deg F.
• Bake the loaf until desired brownness (40-60 min).
• To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.