I really loved watching Breaking Bread with Father Dominic when it was on TV. It was one of the first cooking shows I got hooked on. So...I'm posting a few more of the recipes from the show.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
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