Two weeks ago I wrote about the goodness of home baked bread. The term bread also includes quick breads that are easy stir together batters, leavened by baking powder and soda as opposed to yeast. For these we can use economical vegetables like pumpkin or carrots for a wholesome and delicious snack any time of day. Yeasted breads can also include super charged nutrients like molasses, bran, and oatmeal. So your home made breads can not only be delicious, they can also be nutritious and versatile. Have fun preparing these recipes for your family.
CHEESE AND PEPPER CRESCENTS
For the dough
2 tbs active instant yeast
1 cup whole wheat flour
1 cup baker's bran
21/2 to 3 bakers or all-purpose flour
2 cups milk
1/2 cup butter, melted
1/4 cup sugar
1 egg white beaten
2 tbs poppy seeds
For the filling
11/2 to 2 cups grated cheddar cheese
1/3 cup sliced olives
1/2 cup diced sweet red pepper
2 tbs butter, softened
Method
Prepare dough:
�2 In a large bowl combine wheat flour, bran and one cup bakers or all-purpose flour.
�2 Add sugar, salt, and yeast.
�2 Warm milk to 115 to 120 F, add melted butter, and combine.
�2 Add milk mixture to flour mixture and knead to a soft dough, add as much as the remaining flour as you can to make a soft but pliable dough. Cover and let rise until doubled in volume, about 45 minutes.
�2 Divide dough into three portions equal sections, make each section into a round, cover and let rest ten minutes.
�2 On a lightly floured surface roll one ball of dough into a 12 inch circle, spread with one tablespoon butter, sprinkle with about 1/2 cup grated cheese, 1/3 the olives and 1/3 the peppers.
�2 Cut circle into 12 wedges. To shape rolls begin at the wide end of the wedge and roll toward the point. Place point down two to three inches apart on greased baking sheet.
�2 Brush with beaten egg white and sprinkle with poppy seeds.
two2 rounds. Cover and let rise until double in volume, about 20 minutes.
�2 Preheat oven to 400F.
�2 Bake crescents for 12 to 15 minutes until nicely browned.
�2 Makes 36
SPICEDPUMPKIN BREAD
1/2 cup unsalted butter or shortening
2 cups brown sugar
4 eggs
3 cups shredded, uncooked pumpkin
2/3 cup water
31/3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon baking
powder
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cups raisins
2/3 cups coarsely chopped nuts (optional)
1/2 cup toasted pumpkin seeds, optional (divided into 2)
Method
�2 Preheat oven to 350 degrees. Grease bottoms only of two loaf pans, 9x5x3 inches.
�2 In a large mixing bowl beat butter and sugar until creamy.
�2 Add eggs one at a time and continue beating until light coloured.
�2 Add pumpkin and water, blend.
�2 In a separate bowl mix flour, baking soda, baking powder, salt and spices.
�2 Add to pumpkin mixture, mix only until combined.
�2 Stir in nuts and raisins and 1/2 pumpkin seeds, and pour into pans.
�2 Sprinkle with remaining seeds.
�2 Bake until wooden pick inserted into the centre comes out clean, about 45-50 minutes.
�2 Cool slightly, and loosen sides of loaves from pans.
�2 Remove from pans and cool completely before slicing.
�2 To store wrap and refrigerate no longer than ten days or freeze.
�2 Makes two loaves
MOLASSES OATMEAL BREAD
3 to 4 cups bread flour
1 egg
1 tbs instant yeast
1 cup water
1/2 cup oatmeal
1/4 cup molasses
1/4 cup butter or shortening
1 tsp salt
1 egg white
Oatmeal for dusting
Method
�2 In a small saucepan place molasses, water, oatmeal and shortening.
�2 Heat to about 110 F.
�2 Place three cups flour into a mixing bowl, add yeast and salt.
�2 Add liquid mixture to flour and stir with a wooden spoon to combine.
�2 Turn out onto a floured surface and gently knead, adding more flour if necessary, to soft smooth dough.
�2 Lightly grease dough and cover and let rise for 60 minutes.
�2 Punch down and make into rolls.
�2 Let rise for a further 30 minutes.
�2 Brush with egg white and sprinkle with oats.
Bake in a preheated 400 F oven for 20 minutes.
�2 Makes 16
