Walking into a room and smelling fresh-baked bread has got to be one of the best smile-producing experiences ever.
Eating that bread, still warm from the oven, completes the sheer sensory pleasure. Eyes open wide as you approach the golden glow of the crust; you inhale the heady, yeasty aroma. Slather a little butter on that thick slice, then bite past the crunch to a warm, soft center. Heaven. Why do some people think of bread as a guilty pleasure, when clearly the Yeasty One nurtures body, mind and soul? National Homemade Bread Day (this Saturday) celebrates all the comforts of homemade bread. It’s easier than you think: here are a few recipes for special breads to share at Thanksgiving and beyond.
Cinnamon Raisin Walnut Bread
Brother Peter Reinhart, author of “Brother Juniper’s Bread Book,” suggests this recipe to make fabulous toast, capable of turning adults into anxious children, waiting for the toaster to pop out the fragrant slices. Makes two 1-1/2-pound loaves.
8 cups unbleached all-purpose flour
1/2 cup wheat bran
1/2 cup raisins soaked in 1 cup hot water for 10 minutes
1 cup chopped walnuts
1 cup brown sugar
2-1/4 tablespoons instant yeast, or 2-3/4 tablespoons active dry yeast (if using dry yeast, proof first in 4 tablespoons of lukewarm water)
2 tablespoons salt, preferably sea salt
1 tablespoon powdered cinnamon
½ cup buttermilk
About 1/2cup water
Combine all dry ingredients, plus the plumped raisins and the yeast, in a bowl. Add the buttermilk and water, reserving some of the water for adjustments during kneading. Mix until a ball forms, then turn the dough out onto a counter on which you have sprinkled a little flour. Knead* for 10 to 12 minutes, till dough is soft and elastic; tacky but not sticky. Return dough to a clean bowl; cover with a damp towel or plastic wrap. Allow dough to rise in a warm place until doubled in size, about 1 to 1-1/2 hours.
When dough has doubled in volume, cut in half and shape each half into a loaf. Place each loaf into a greased 9X4-1/2×3-inch pan; cover with the towel or plastic wrap and allow to rise till dough crests above the pan, forming a nice dome. Bake in preheated 350 degree oven for about 40-45 minutes. Remove from oven; cool slightly then remove from pans and cool on a rack.
*Tips for kneading:
Work from above the dough, pressing straight down, rather than across the dough. Leave out some of the water until dough forms a ball, adding small amounts at a time, so dough doesn’t become too sticky. After turning out the dough onto the counter, dip your hands in a little flour to knead. Use the heels of hands for most of the pressure: press down, spreading dough out, then fold back toward center. Turn the ball in quarter circles while you knead.
Low-Carb
Cranberry Bread
Everyone can enjoy this bread to start the day, or for snacking. A slice of this tart, non-yeast bread has just 3.2 grams of carb to 3.9 grams of protein. Recipe adapted from “The Low-Carb Comfort Food Cookbook” by Michael R. Eades, M.D. and Mary Dan Eades, M.D.; makes 3 mini loaves, which can be made ahead and frozen for later use.
12 ounces cream cheese, softened
5 eggs
1/4 cup vital wheat gluten flour
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
20 packets Splenda sugar substitute (I prefer Truvia; may need less)
1 cup unprocessed wheat bran
1 cup whole almond meal
1-1/2 cups fresh or frozen cranberries, crushed lightly
Preheat oven to 300 degrees. Lightly butter 3 mini loaf pans, preferably nonstick. In bowl of electric mixer, combine cream cheese and 2 of the eggs; beat until smooth, thick, and fluffy. Add remaining eggs, one at a time, beating briefly after each addition. Add remaining ingredients except cranberries; mix at low speed, then fold in the cranberries. Spoon batter into pans and bake about 40 to 50 minutes or until done. Cool before slicing.
Bread Machine Challah
This slightly sweet bread is great by itself or makes delicious French toast. Use your bread machine to prepare the dough, then bake either in the bread machine or, as adapted here, in your oven. Makes one loaf.
1 cup warm water
2-1/4 teaspoons yeast (NOT rapid rise)
1/2 cup sugar
1/2 cup vegetable oil
2 to 3 teaspoons salt
1 egg + 1 egg yolk
4 cups flour
Set machine on Sweet Dough setting. Put ingredients into machine in the order recommended by the manufacturer. If you aren’t sure, put ingredients in the order above. After machine has completed its cycle, let the dough rise again in the machine. Remove dough, punch it down, and put it into an oiled bowl. Cover and let rise about an hour. Punch down dough again; shape dough into one large round loaf. Put bread on greased cookie sheet, cover and let rise for an hour. Brush bread with a beaten egg mixed with a teaspoon of water, if desired. Bake in preheated 325 degree oven for 30 to 45 minutes or until golden brown. Remove and cool completely.
