EF Recipes

1 1/2 Lb Loaf:

1 cups Water — (1 3/8 C)
1 1/2 Tbsp Oil — (2 Tbsp)
1 Tbsp Sugar — (4 Tsp)
1 1/2 Tsp Salt — (2 Tsp)
3 cups Bread Flour — (4 C)
2 Tsp Dry Yeast — (2 1/2 Tsp)

Small Loaf Dough:
3/4 C water
1 Tbsp oil
2 tsp sugar
1 tsp salt
2 C bread flour
1 1/2 tsp dry yeast

1. Place dough ingredient. in bread pan, select Dough setting, press start.

2. When dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

Gently roll and stretch dough into a 10″ (15″) (20″) rope. With a
sharp knife, divide dough into (10) (15) (20) pieces; roll each into a ball.

FILLING:
3 T. (4-1/2 T) (6 T.) Minced Onion
2 tsp. (1 T) (4 tsp) Poppy Seeds
1 tsp. (1-1/2 tsp) (2 tsp) Oil
1 pinch (1/8 tsp) (1/4 tsp) Salt

3. Cover balls w/towel and let rest 10 min. Meanwhile, comb. the topping
ingredient. Set Aside.

4. With rolling pin, roll each ball into 3-1/2″ circles. Place on
ungreased baking sheets. Cover with a towel and let rise in a warm oven
until almost doubled in size, about 30-45 min. (Hint: To warm oven
slightly, turn over on Warm setting for 1 minute, then turn it off, and
place covered dough in oven to rise. Remove pan from oven before preheating).

5. With thumbs or the bottom of a shot glass, gently depress the center
of each roll. Fill with about 1 tsp. of the onion mixture. cover and let
rise for 15 min more while preheating the oven to 450F.

6. Bake for 20-25 minutes until golden-brown. Remove from oven and cool
on a rack.

Small recipe yields 10 rolls
Large recipe yields 20 rolls

2 cups Warm Water
1 Pkg Yeast
1 Tsp Sugar
2 1/2 Tsp Kosher Salt Or Other Coarse Salt, Such As Sea Salt
4 1/2 cups High Protein Bread Flour — (To 5 C)

Topping:
1 Tbsp Oil
1 1/2 Tsp Poppy Seeds
1/3 cups Minced Onion
1/2 Tsp Salt

In large mixing bowl, combine 1/2 cup warm water, yeast, & sugar and let stand until foamy, about 10 minutes. Mix remaining warm water, salt, and flour into yeast mixture. Knead until smooth (the dough will be soft). Place dough ball in a greased bowl, turn it around and place with greased side up. Let rise, cover with plastic until tripled in bulk, about 1 1/2 hours. Punch dough down, turn it over, cover and let rise until doubled. Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest.

Prepare topping by mixing all topping ingredients. Set aside. Preheat oven to 425F.

Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise until increased by about half in bulk (half proofed), about 30 minutes.

When risen, press bottom of small shot glass in center of each bialy, to make deep flat half dollar size indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE).

Put bialys on ungreased baking sheets. Fill each indentation with about 1 to 2 tablespoons of the topping, but do not spread over the rest of the roll. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back) until bialys are evenly browned, about 5 to 6 minutes more. If the indentation disappears while baking because the dough springs up too high, pull out of oven, mash down the center carefully with a spoon and return any onion mixture that’s spilled out. Return to oven to finish baking. Bialys should be lightly browned. Cool completely on racks.

When reheated in the oven just before serving, hey should be crisp, crunchy and delicious, and the onion should be thoroughly translucent and somewhat caramelized. If you don’t eat them all up (unlikely), wrap them in a tightly closed plastic bag and freeze. Reheat directly in oven.

For The Dough:
2 Tsp Yeast
3 cups All-Purpose Flour
2 Tsp Sugar
2 Tsp Kosher Salt
10 Oz Water — (To 12 Oz)

To Make A Soft,Supple Dough After 5-6 Minutes Of Kneading

Filling:
2 Tbsp Vegetable Oil
1 Lg Onion — Coarsely Chopped (To Make About 1 1/2 C)
2 Tbsp Poppy Seeds — Rounded
1 1/2 Tsp Kosher Salt
Prepare the dough in either a bread machine, stand mixer or food processor,
kneading until a soft, supple ball forms. Rest 15 minutes, then knead
for another 3-4 minutes. Rise in a warm place until double. Meanwhile
prepare the filling:

Heat the oil in a skillet and saute the onions until they are limp and
translucent. Off the heat stir in the poppy seeds and salt. Cool to
room temperature.

Transfer the dough to a well-floured board. One key to success is not to
skimp on the flour. Cut the dough into 3 equal pieces and roll each into
a 6″ rope. Cut each rope into 3 equal parts and roll each into a
ball. Sprinkle the balls with flour, cover them with a clean dish towel
and let them rest for 10 minutes.

Sprinkle two heavy duty baking sheets liberally with cornmeal. Flatten
each ball into a 4-5 inch circle. Place the circles on the prepared sheets
about, leaving about an inch of space between each. Sprinkle with flour,
cover with the dish towel and let them rise 15 minutes. Preheat the oven
to 450F with the rack in the center position. Use your fingers to firmly
push in the center of each circle to form a 1/2″ deep well about 2″
across. Fill the well with the onion filling. Cover and rise 10
minutes. Just before placing the sheets in the oven use your fingers to
push the indented onion-filled area down one more time.

Bake the bialys 17-20 minutes of until they are puffed up and just get
slightly browned. Eat hot or warm or toasted after they have been cooled.

800 grams Rye flour
200 grams coarse whole wheat flour
21 grams fresh yeast
600 milliliters lukewarm water
1 tablespoon Salt
50 grams melted but cooled margarine
some corn meal
50 grams coarse chopped sunflower seeds
milk sunflower seeds

Mix the flours in a large bowl. Dissolve the yeast in a well in the center of the flour with 3 TBS water. Sprinkle salt on dry flour. Add margarine and rest of water and stir with a spoon until smooth. Turn onto work surface and knead 10 to 15 minutes. Form into a ball. Place into an oiled bowl and cover with plastic wrap and a towel. Allow to rise in a warm spot for 50 to 60 minutes. Knead a second time and work in the sunflower seeds.

Oil a baking sheet, form a log from the dough and brush with milk. Allow to rise about 15 minutes in a warm area. Preheat oven to 400F or so. Place a water filled container in the oven for steam. Bake bread for 45 -50 minutes. 10 minutes before the end of baking, brush with milk again and sprinkle remaining seeds. Spritz loaf with water as soon as it comes out of the oven to develop crust.

The weights aren’t all that critical. If you uses your normal amount of yeast, it will be OK. I don’t know how much is in a package but you can adjust the rising time to match the amount of yeast used. Don’t add to much flour as a rye bread stays sticky longer than wheat does.

9 cups unbleached flour
3 cups water
3 tbsp molasses
3 tsp dry active yeast
3 tsp salt
3 tbsp oil

I call it the recipe of threes. I often substitute 3 of the cups of whole wheat flour for the unbleached. You can also use up to 1 cup of any combination of non-wheat flours. My favorite is 1/4 cup of each oatmeal, rice, and soy flours. Measure half of the flour (whole wheat goes in here) into a large bowl. Form a well in the center. Stir the molasses into all of the water and pour the mixture into the well. Sprinkle on the yeast and wait until yeast softens. Beat until batter is smooth, pausing to scrape down the sides of the bowl. Cover and let sit overnight. In the morning, mix in the rest of the flour, the salt and the oil. Stir until you can’t stir any more (this is the hardest part). By now the dough should be clearing the sides of the bowl. Turn out dough and knead until smooth. Put in bowl, cover and let rise until double in bulk. If you poke the dough and it doesn’t poke back, it’s ready! Turn dough out and divide into two (large) loaves or three smaller ones. Form into loaves and place in greased loaf pans. Cover and let rise until double in bulk. Preheat oven to 350 degrees. Place risen dough in hot oven. Bake for 40-45 minutes or until loaves have pulled away from the sides of the pans. Let cool a bit and enjoy! My latest project has been working with sourdough bread. More on that later.

1 1/2 tsp yeast
1/2 tsp salt
2 cups bread flour
1/2 can egg substitute
1/4 cup water
1 egg white
1 tbsp water

Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12×4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip.

4 cups all-purpose flour — (4 to 4 1/2)
1 package active dry yeast
1 1/2 cups warm water (120 - 130F)
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 egg — beaten

1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the
warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on
low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.

2. Turn dough out onto a floured surface. Knead in enough remaining flour to
make a moderately soft dough that is smooth and elastic (6 to 8 minutes
total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside.

3. Working quickly, divide dough into 12 portions. Shape each portion into a
smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch
hole in center of each, keeping a uniform shape. Place bagels 2 inches apart
on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover;
let rise 20 minutes (start timing after first bagel is shaped).

4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look
set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or
4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to
boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning
once. Drain on paper towels. Let stand on towels only a few seconds. (If left
too long, they will stick.)

5. Place drained bagels 2 inches apart on prepared baking sheets. Brush
bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until
tops are golden. Remove from baking sheets; cool on wire racks. Place in an
airtight container and store at room temperature for up to 2 days.

EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4
cups. Add 2 egg yolks to the flour mixture along with the warm water.

ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook
1/2 cup finely chopped onion in 3 tablespoons butter or margarine until
tender but not brown. Brush bagels with onion mixture after the first 15
minutes of baking.

POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before
baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed.

LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups
rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1
teaspoon caraway seed with the rye flour.

WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups
whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour.
* TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in
a freezer container or bag and freeze up to 3 months. Before serving, thaw
bagels at room temperature for several hours.

4 cups Unbleached White Flour
2 Tsp Salt
1 Tbsp Malt Syrup Or Powder
4 Tsp Vital Wheat Gluten
1 1/2 Tsp Dry Yeast
1 1/4 cups Warm Water (80 - 90F)

Mix flour, salt malt, vital wheat gluten, yeast & water in bowl of mixer
with regular beater at the lowest speed for about 4 minutes. Then switch
to the dough hook & increase the speed to 2. Continue mixing until dough
is cohesive & stiff, 8-10 minutes.

Turn dough on to work surface; divide into 8 portions, about 4 ounces
each. Roll pieces into smooth balls & cover with a towel or plastic wrap
to rest for 10 minutes.

Roll dough balls into a rope approx 11-inches long. Overlap the ends of
the rope about 1-inch & wet the ends & then pinch the overlapped area together.

Place the bagels on a teflon coated sheet or cornmeal dusted parchment
covered baking sheet. Cover tightly with foil. Refrigerate overnight.
(12-18 hours).

The next morning take the bagels out of the refrigerator & let stand for
approx 20 minutes. Drop the bagels into a kettle of boiling water & let
sit there for approx 45 seconds & then turn over with a chinese skimmer or
a slotted spoon letting them sit for another 45 seconds.

Preheat oven to 450F. Set rack to center position. Apply toppings to the
bagels and place the bagels on the baking sheet. Bake for approx 20 minutes.

You can use your bread-making machine to make these also–just use the
dough only setting & take the dough out before any rising cycle starts.

TOPPINGS:

• 2 tb of sesame seeds
• poppy seeds,
• sunflower seeds
• 1 tb each of caraway seeds,sea or kosher salt
• dehydrated onion
• dehydrated garlic flakes

12 cups flour
6 tsps salt
3 Tbsps active dry yeast — added to:
1/2 cups water
3 3/4 cups water — in addition to the water above
6 tbsps sugar
3 eggs
9 tbsps vegetable shortening

In mixer, mix water, salt, sugar, eggs. Crisco, and 4-5 cups of the flour. Add yeast and remaining flour. Let dough rise. To make turnovers, roll dough (part of it at a time) out on a floured surface. Cut with a biscuit cutter. To make turnover, put circular piece of dough in your hand and brush with melted butter. Then pull top half of circle over top of the bottom half and place on greased baking pan. Let rolls rise. Bake at 350 for 25-30 minutes. Brush with melted butter.

1 1/16 cups warm water
2 1/2 cups flour
1/4 cup dry milk
1/4 cup sugar
1 1/2 teaspoons salt
1/4 cup shortening
1 1/16 tablespoons dry yeast

Mix first 6 ingredients on low speed with dough hook. Slowly add dry yeast. Continue mixing for 1 to 2 mins. or until well blended. Mix on 2nd speed for mixer for 10 mins. Let dough rise. Pinch off pieces of dough and form into roll. (Rolls will form easier if your hands are greased.) Place rolls on greased baking pan and let dough rise a second time.

Note: If dough is heavy after mixing add warm water (a little at a time)
If dough is too sticky add a little flour (keep dough soft and as close to sticky as possible)

Continue mixing until dough is light and easy to handle.

Bake 330-350 F. for 10 - 12 min. Brush with melted butter.

Yields 12 Rolls.