Tag Archive: flour

Yet another recipie from the OHG Yahoo group. This one I really must try to bake. It sounds yummy.

Cranberry Nut Bread

4 tablespoons butter 1/4 cup vegetable oil 1/3 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 1/8 to 1/4 teaspoon almond extract, optional 3/4 cup sour cream or yogurt, full-fat or low fat-preferred 1 cup King Arthur Unbleached All-Purpose Flour 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour 1 cup dried cranberries 1/2 cup walnuts coarse white sparkling sugar or Demerara sugar, optional, for topping

Preheat the oven to 425°F for muffins, or 350°F for a loaf.

Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you’re baking a loaf, lightly grease an 8 1/2″ x 4 1/2″ loaf pan.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream. Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they’re not chopped), and process briefly, just until the nuts are chopped up a bit. Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.

Divide the batter among the wells of the muffin tin, filling each one about 3/4 full.

Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.

Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean.

Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.

Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don’t slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.

Yield: 12 muffins or 1 loaf.

Another bread recipie from the OHG Yahoo group.

Ancient Rye Bread

2 pkgs (1/4 ounce each) active dry yeast 1-1/2 c warm water (110° to 115°) 1/2 c molasses 6 T butter, softened 2 c rye flour 1/4 c baking cocoa 2 T caraway seeds 2 t canning salt 3-1/2 to 4 c all-purpose flour unbleached Cornmeal

Preheat over to 350 degrees F.

In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff 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 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans.

Cover and let rise until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool. Makes 2 loaves.