Bread to go with those Veggies

[mdvpc]

Sue and Lake-Thanks. They were good. Use a SF sourdough starter.

I always wanted to be a bread baker, and started baking a few months ago. Lots of good stuff on the Fresh Loaf.

[gnol]

Originally Posted by mdvpc

Bread I made for our extended families Christmas party today. Mix of sourdough wholewheats and whites-2 of each.

Wow! They do look very tasty. I want to munch them.
This is some of ours. This lot was baked a couple of years ago.

[mdvpc]

Gnol

Just saw your post. Great looking bread. Nice brick oven also. Tell me about your brick oven.

Photo of a green chile bread I made today.

[Zana]

Yum...Gnol that looks great and Michael your's looks great too.

Zana

[Penny]

Some good recipes to try.....i like your's Zana, havent had potato bread in ages.

[Marymcp]

YUM! What a greet thread. I make a Roasted Garlic Potato bread from the 5-Min Artesian Bread book. We just love it.

I'm especially intrigued by Michael's green chile bread. Can you please provide the recipe? I add finely chopped home-grown red peppers to my potato bread, as well as lots of rosemary.

[mdvpc]

My recipe is simple-I use Jim Lahey's no knead bread recipe, add the amount of chopped green chile to your taste. Bake in a crueset.

Basic recipe is here

http://www.sullivanstreetbakery.com/recipes

[nicky]

I made Mudman's squash bread last night.... oh WOW. Mmmm... I am never going to wiggle myself into my skinny jeans again! Thanks Mudman (I think).

[Mudman]

Originally Posted by nicky

I made Mudman's squash bread last night.... oh WOW. Mmmm... I am never going to wiggle myself into my skinny jeans again! Thanks Mudman (I think).

Thanks for posting, I had forgotten about that recipe and I still have plenty of squash left.

[Mudman]

I tried this the other night and it sounds like a very strange recipe with the pickle juice, but this is the BEST LOAF I have tasted for making sandwiches! If the caraway scares you away just omit it. BTW the King Arthur Flour website has some great baking recipes.

Sandwich Rye Loaf (from King Arthur Flour)

• 1 1/2 packets "highly active" active dry yeast; or 1 tablespoon active dry yeast; or 2 1/2 teaspoons instant yeast
• 2/3 cup to 7/8 cup lukewarm water*
• 1/4 cup vegetable oil
• 3/4 cup dill pickle juice
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 1/4 teaspoons caraway seeds
• 1 1/4 teaspoons dill seeds
• 1 tablespoon yellow mustard seeds OR 1 tablespoon prepared Dijon mustard
• 3/4 cup instant mashed potato flakes
• 2 1/2 cups Bread Flour
• 1 1/3 cups pumpernickel (I used a light rye flour)
  
• *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

[Zana]

Volume 15 Number 204
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Texas Corn Bread

1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 cup fresh or frozen (thawed and drained) corn kernels
1/2 small red bell pepper, seeded and chopped
2 scallions, finely chopped
1 jalapeño chili, seeded and finely chopped

• Place a rack in upper third of oven; preheat oven to 375F.
• Coat a 9-inch square baking pan with cooking spray.

• Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined.
• Add vegetables; stir just until combined.
• Spoon into pan.

• Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes.
• Cool on a wire rack for 10 minutes before cutting; serve warm.

Makes 8 servings.

Nutritional Information
Amount per serving
Calories: 251
Fat: 9g
Saturated fat: 5g
Protein: 7g
Carbohydrate: 38g
Fiber: 3g
Cholesterol: 74mg
Sodium: 733mg
_______________________________________

[Zana]

Butternut Squash Bread

http://216.48.124.16/recipes/contest...uash_bread.htm
Recipe4Living website

This wonderful recipe is the winner of the squash category in our Thanksgiving Recipes Contest! A French recipe for potimarron, this bread has a wonderful golden color.
Shared by sandra branchini

Ingredients
1 2-lb. potimarron or butternut squash
1/4 C. milk
2 C. all purpose flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp. cracked black pepper
1 3-oz. pkg. creamed cheese, softened
1 1/4 C. butter softened
1 1/4 C. packed brown sugar
2 eggs
1 Tbs. maple or granulated sugar

Directions
• Preheat oven to 350 degrees, halve squash, place cut side down and bake for 60 minutes.
• Scoop squash pulp out.
• Measure 1 C. and stir in milk.
• Grease bread pan.
• Combine flour, baking soda, salt, pepper.

• In a large bowl, cream butter and cream cheese.
• Add sugar and eggs, alternating flour mixture and squash mixture, until combined.
• Spoon batter into pan.
• Bake 60 minutes.
• Test with tooth pick.
• Wrap and store overnight for slicing.

[Zana]

Butternut Squash Dinner Rolls

- CW 9/2000

Serving Size : 60 Preparation Time :0:00
Categories : !! BlueRibbon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar -- divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/4 cup butter -- softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup toasted wheat germ
10 cups all-purpose flour -- (10 to 11 1/2)
Additional butter

These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren.

SERVINGS 60
PREP 30 min.
COOK 15 min.

• In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes.
• Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth.
• Stir in enough remaining 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 and divide into thirds; divide each portion into 20 pieces.
• Shape into balls.

• Place on greased baking sheets.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 15-17 minutes or until golden brown.
• Brush with butter.
• Remove to wire racks.

Yield: 5 dozen.

Description:
"Honorable Mention Squash Contest"
Source: "http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12979"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; 1g Fat (11.1% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[coronabarb]

Zana, the last ingredient in the squash bread - 1 tbl maple or gran sugar; does that go in with the eggs or on top of the loaf as a topping? Might try this with canned pumpkin.

[Zana]

Originally Posted by coronabarb

Zana, the last ingredient in the squash bread - 1 tbl maple or gran sugar; does that go in with the eggs or on top of the loaf as a topping? Might try this with canned pumpkin.

It goes in. But you could also dust the loaf with more maple or granulated or even demerara sugar on top before baking.