Thanksgiving Recipes Pt.II-Breads

Yesterday, I offered some favourite dessert pies for Thanksgiving-today let's have a look at breads.

Sally Lunn

This is Danny's all-time favourite bread, and has been since he was old enough to request I bake it.

For the Bread:

2 ¼ teaspoons active dry yeast
1/3 cup sugar
½ cup lukewarm water
½ cup lukewarm milk
1 stick butter (unsalted) melted in milk
1 teaspoon salt
3 eggs
3 ½ -4 cups all purpose flour

Combine yeast, sugar and warm water in mixing bowl and let proof. Add milk, butter, salt and stir well. Add eggs and blend well. Using a wooden spoon (I don’t know why, but that’s what Beard suggests) add the flour in small amounts until you have a stiff but workable batter. Cover the bowl and let rise slowly (took about 2 ½ hours here) in a cool place until doubled in bulk. Beat it down (again, with the wooden spoon) for about a minute. Scrape into a very well buttered tube pan (9 or 10 inch) and cover again, letting it rise until it has reached the very top of the pan.

Preheat the oven to 375 degrees F. and bake 40-50 minutes until the top is dark and sounds hollow when rapped with knuckles. Turn out of pan and cool on rack. Serve warm or cold (easier to slice cold).


Sweet Potato Rolls

You Will Need:

4 1/2 teaspoons granulated (not instant) yeast (yes, that is quite a bit)
4 tablespoons granulated sugar divided into 3 and 1
1/2 cup warm water
3 tablespoons melted and cooled butter
1 tablespoon salt
3 eggs (2 for the bread and 1 for the wash)
3-4 cups flour (bread or AP)
1/2 cup mashed sweet potatoes
2 tablespoons cream (for the wash)

Combine yeast with 1 tablespoon of the sugar in the warm water and proof 5 minutes. Add to a large bowl along with remaining sugar, butter and salt. Add the eggs and mix well. Add 3 cups of the flour and mix well. Add the potatoes. You want the dough to be soft, but not sticky and Beard suggests being careful of over-kneading it. Personally, I've never found that to be a problem, but he suggests no more than a few minutes of kneading. Add only as much extra flour as is needed to keep the dough from sticking to the work surface.

Place dough in a buttered bowl and let rise until doubled-about 1 hour.

Punch down and let rest a few minutes. Divide into 24 balls and shape into rolls. Place on a buttered baking sheet and let rise again until almost doubled-about 40 minutes. Meanwhile, preheat the oven to 375 degrees F.

Before baking brush with a wash of 1 egg beaten with 2 tablespoons cream. Bake 20 minutes or until rolls sound hollow on the bottom. Cool on rack.

Grape and Apricot Focaccia (or however you spell it)

You Will Need:

For the preferment:

4 cups bread flour
1/2 tablespoon salt
1/8 teaspoon instant yeast
Enough water to make a very wet, almost soupy dough.

Mix preferment and cover. Let sit at room temperature overnight.

Next day:

Add to the preferment:

1/4 cup olive oil
1/2 tablespoon salt
1/2 teaspoon instant yeast
Enough flour (about 3 cups) to make an elastic, but not sticky dough.

Let dough rise until doubled in bulk. While it rises, prepare the topping:

2 large sprigs rosemary, pulled from stems
1/2 cup dried apricots, halved and soaked in hot water until plump-then drained
1 cup Concord Grapes, seeds removed

After first rise, fold dough and let rest ten minutes. Oil a baking sheet and roll out dough, placing on sheet. You may need another sheet atop it with a weight to keep it stretched. After about ten minutes you should be able to remove it without trouble. The dough will shrink back a bit, but that's fine. Top with fruit and let rise again until nearly doubled. Meanwhile, preheat oven to 425 degrees F.

Upon placing bread in oven, reduce heat to 400 degrees F. Set timer for ten minutes. Rotate pan and bake another ten. At this point, you'll need to keep an eye on it-mine went another six minutes, but it can burn quickly if you don't watch it.

Cool on rack.

Potato Starch Muffins

You Will Need:

1/8 teaspoon salt
4 eggs separated
1 tablespoon sugar
1/2 cup potato starch, sifted multiple times to get out tiny grit
1 teaspoon baking powder
2 tablespoons ice water

Preheat oven to 375 degrees F. Grease a muffin tin that will hold 12 muffins.

Add salt to egg whites and beat until stiff and dry. Beat egg yolks until pale and thick. Beat in sugar.

Sift together the starch and baking powder.

Fold egg whites into egg yolks carefully. Slowly fold in the flour/baking powder mixture. Mix well. Add the ice water and mix well. Pour into a dozen greased muffin cups and bake 15-20 minutes. Serve warm.

Savoury Pumpkin Fritters

I used the recipe posted HERE


Steamed Boston Brown Bread

ou Will Need:
(Makes Two)

1 cup rye meal (I used medium rye flour)
1 cup cornmeal
1 cup graham flour (I used whole wheat)
3/4 teaspoon baking soda
2 teaspoons salt
3/4 cup molasses (I used 1/2 Golden Syrup)
2 cups buttermilk (I used solids and water)

Butter two 1 lb. tins generously and butter two pieces of foil to go over the top. Set aside. Fit a large pot with either a rack, or a metal trivet to lift the tins off the bottom for steaming. Add some water (about 5 inc) and in another pan, have boiling water ready to fill-the water should go about half-way up the side of the tins. You may need to add more during the steaming if it boils off.

Combine dry ingredients and add the molasses and buttermilk. Stir until well mixed. I used a spatula to scrape it off the bottom where clumps of dry ingredients often lurk in these heavy batters.

Pour into prepared tins and cover with buttered foil. The dough will rise to the top, so don't worry if it looks like there is too much empty space. A second layer of foil wouldn't hurt because you want to keep out any water. With string, tightly secure the foil.

Set the tins into the pot and steam for around 2 hours (mine took 2 hours exactly) testing with a skewer for doneness. Check the pot now and then during steaming and add more boiling water if needed.

Beard suggests letting the unmoulded breads dry out for a few minutes in a 350 degree oven. I used a 300 degree F. oven for seven minutes (because I had beans baking away at 300) and it was perfect, Cool on racks. 

Cornmeal Loaves-Yeast Risen

You Will Need:

6-61/2 cups all-purpose flour
4 ½ teaspoons granulated (not instant) yeast
2-¼ cups milk
1/3 cup sugar
1/3 cup butter
1-tablespoon salt
2 eggs
1 cup yellow cornmeal
Cream for brushing
Cornmeal for dusting

In a large mixer bowl, combine 3 cups of the flour with the yeast. In a saucepan, heat the milk, butter, salt and sugar until the butter melts, stirring constantly. Do not let it get hotter than lukewarm. Add to the dry mixture, add eggs, and beat on low speed ½ minute, scraping sides. Beat on high speed three minutes.

By hand, stir in one cup of cornmeal. Add enough of the remaining flour to make a soft dough. Remove and knead on a board for about ten minutes until smooth. Place in a lightly greased bowl and cover. Let rise 1-2 hours or until doubled in bulk. Punch down and divide in however many parts you will be baking it. Cover, and let rest ten minutes. Shape loaves and fit into well-greased pans. Cover and let rise until just about doubled (about 45 minutes). Preheat oven to 400 degrees F. for small loaves, 375 degrees F. for large ones.

Brush tops of loaves with cream and sprinkle with cornmeal. Bake 25 minutes for individual pans, 30-45 minutes for larger ones. I baked mine to an internal temperature of 190 degrees F.

Cool on racks.

Two-Tone Bread
(Perfect for leftover turkey sandwiches)

You Will Need:

5-6 cups all purpose or bread flour (I used bread)

4-½ teaspoons active dry yeast

3 cups milk

1/3 cup sugar

1/3 cup shortening (I used butter)

1-tablespoon salt (I used about ¼ teaspoon more)

3 tablespoons dark molasses (I used full flavour)

2 ¼ (I needed 3) cups whole-wheat flour

Optional glaze-1 egg yolk beaten with 2 tablespoons heavy cream

In a large mixer bowl, combine three cups of the all-purpose flour with the yeast.

In a saucepan, combine the milk, sugar, salt and shortening. Heat slowly just until the shortening melts and cool to lukewarm.

Add liquid to dry mixture in bowl. Beat ½ minute at low speed scraping sides constantly. Beat three minutes at high speed. Divide batter in two (easiest to measure in a large measuring cup if you have one, otherwise count ladles). In one half, add enough of the all purpose flour until you have a dough that can be kneaded without being sticky. Knead well until elastic.

In other bowl, add the whole-wheat flour and molasses and knead until smooth and elastic.

Butter two bowls and place each in one. Turn once to coat, and cover. Let rise 1 hour to 1 ½.

Punch doughs down and let rest, covered for ten minutes.

Grease two loaf pans generously with butter.

Divide each dough in half. Roll out the white dough into a rectangle that is roughly 12x8. Do the same with the wheat. Place wheat atop white and roll tightly from short end. Pinch seam closed and place in pan. Do this with other loaf. Cover with a towel and let rise another 30-40 minutes or until almost doubled.

Preheat the oven to 375 degrees F.

If desired, brush loaves with glaze. Bake about 30 minutes or until loaves sound hollow when rapped with knuckles or internal temperature reads around 190 degrees F.

Cool on racks.

Tri-Colour Braided Bread

You Will Need:

4 1/2 teaspoons granulated dry yeast
2 1/3 cups warm water
2 tablespoons honey
1 tablespoon salt
4 tablespoons butter, softened
About 5 cups AP flour
4 tablespoons dark molasses, divided
2 tablespoons wheat germ (I omitted this)
1 1/3 cups wheat flour
2 tablespoons cocoa powder
1 1/2 teaspoons caraway seeds
1 1/3 cups rye flour
1 egg yolk beaten with 1 tablespoon water for wash

Dissolve yeast in warm water in a mixing bowl. Stir in honey, salt, butter and 2 1/3 cups of AP flour. Beat on high speed with a mixer for 4 minutes. Divide batter into thirds (about 1 1/4 cups each) and put into three bowls.

For whole wheat:

To the batter, add 2 tablespoons molasses, wheat germ and wheat flour. Knead until smooth. Clean and butter bowl. Return to bowl, cover and let rise until doubled).

For the pumpernickel:

To batter add remaining 2 tablespoons molasses, cocoa, caraway seeds and rye flour. Knead, return to buttered bowl, cover and let rise.

For the white:

Stir in remaining 1 1/3 cups AP flour. Knead until smooth. Place in buttered bowl, cover and let rise until doubled.

When doughs have doubled in bulk (about 1 hour) punch down and divide each ball in half. Roll out into 15 inch long ropes and braid. Place on a buttered baking sheet and let rise until doubled.

Preheat oven to 350 degrees F.

Before baking, brush loaves with egg wash. Bake about 35 minutes or until loaves sound hollow when rapped. Cool on racks. Makes 2 loaves.

Onion Rolls

You Will Need:

2-½ cups all-purpose flour
4 ½ teaspoons granulated (not instant) yeast
2-¼ cups milk
2 tablespoons sugar
2 tablespoons dried, minced onion
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 ½ teaspoons salt
¼ teaspoon pepper
1 egg
3-31/2 cups all-purpose flour

Topping:
¼ cup water
2 tablespoons dried, minced onion
½ teaspoon poppy seeds
Pinch salt
¼ teaspoon paprika

1 egg plus 2 tablespoons water for wash

In a mixing bowl, combine 21/2 cups all purpose flour and yeast. Heat the milk, sugar, onion, oil, mustard and salt and pepper in a pan until just lukewarm. Pour into dry mixture in bowl. Add the egg. Mix on low speed for ½ a minutes, scraping down sides. Then, beat three minutes at high speed.

By hand, mix in remaining 3 cups flour adding as much as needed to make stiff dough. Knead until smooth and elastic. Place in a greased bowl and turn to coat. Cover and let rise about 1 hour or until doubled.

Turn dough out on counter and divide in half. Then divide each half into 8-10 balls. Cover and let rest 10 minutes.

Shape into smooth balls and flatten to 3-inch rounds. Place on greased baking sheets and let rise another 2-30 minutes or until almost doubled in bulk.

Prepare the topping and let sit to absorb water.

Preheat oven to 375 degrees F. Place racks towards centre (you will need to shift the sheets halfway through baking unless you're one of those lucky folks with a double oven). Beat the egg with the water and brush on risen rolls. Spread the topping on rolls and bake for ten minutes. Switch positions on racks and bake another ten minutes or until done. Cool on racks.

Sour Cream Crescents

You Will Need:

2 cups milk, scalded
1 stick of butter, mostly melted in the scalded milk (more or less, don't worry about it)
1/2 cup granulated sugar
2 teaspoons salt
1 tablespoon INSTANT yeast
1/2 cup sour cream
2 large eggs, lightly beaten
6-7 cups plain flour (or enough to make a non-sticky dough)

Cinnamon sugar and extra butter (about 1/4 cup) softened for filling and topping
Heavy cream for brushing

Dissolve yeast in milk and butter in a large bowl. Mix in sugar, salt, sour cream and eggs Mix well. With a wooden spoon, mix in the flour until you can no longer stir, then use your hand to mix adding only enough flour to make the dough manageable without sticking-if you add too much flour it will be dry. Amounts needed will vary by brand, humidity, etc.

When kneaded until smooth, place in a large, buttered bowl and let rise until doubled-about two hours as the dough is quite rich. Punch down, let rise another 45 minutes.

Divide dough in half. Roll each into a circle that is about 1/2 inch thick. Smear each round with about 2 tablespoons soft, not melted butter. Top with cinnamon sugar to taste (I went a bit generous with it, but no one has complained). Cut each round into segments as for crescent rolls (it is up to you how large to make them for your needs). Roll up from the wide end and place on a well-greased baking sheet point under. I needed three large baking sheets. Cover lightly and let rise another 30 minutes while the oven preheats to 375 degrees F.

Bake 10 minutes, then rotate pans and bake another ten. At this point, check for doneness(spell-check says "doneness" isn't a word...fuck spell check. You go on and check for donness because if you don't your buns will be burned or undercooked and spell check won't be there to console you) as it will vary depending on how large they are. Cool on racks.

Eat your rolls whilst telling Spell Check what it can do to itself, because you checked for donness. Yes you did.

Georgia Molasses Cornbread

You Will Need:

3/4 cup white corn meal (I used yellow because I had it)
1 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup mild molasses
3/4 cup buttermilk
1 egg, well beaten
2 tablespoons butter, melted

Preheat the oven to 425 degrees F. Grease a cast iron skillet or an 8 inch square pan. Sift the corn meal, flour, salt and baking soda into a bowl. Add remaining ingredients and stir just until blended. Pour into prepared pan and bake fifteen to twenty minutes (mine was done at about thirteen minutes, so watch it). Aprox. six servings.

Dill Bread Loaf

You Will Need:

2 1/4 teaspoons dry yeast
2 teaspoons granulated sugar
1/4 cup lukewarm water
8 ounces large curd cottage cheese-dry style or drained if using creamed-at room temperature
1 egg at room temperature
2 teaspoons grated onion
2 tablespoons melted butter, cooled
2 teaspoons salt
1/4 teaspoon baking soda
1 cup whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons dill weed

Dissolve the yeast with the sugar and water in a large mixing bowl, and let stand five minutes. Stir the cottage cheese into the yeast and add the egg beating well. Blend in the onion, melted butter, salt, and baking soda. Beat in the whole wheat flour. Add the dill and beat in the all purpose flour, half a cup at a time. You may not need all of it, or may need more.

Knead until; smooth, about five minutes.

Grease a 9x5x3 inch bread pan. Fit the dough into it, cover loosely and let rise until doubled.

Preheat oven to 375 degrees F.

Bake bread 30-40 minutes or until it sounds hollow when rapped on the bottom. The bread will be quite dark.

Cool on a rack before slicing.

Corn Pone

You Will Need:

1 cup sugar

1/2 cup butter

2 eggs

1 1/2 cups cornmeal

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups milk

Preheat oven to 350.

Grease a 9x13 pan.

Cream together the sugar and butter until light. Add the eggs and mix well. In a small bowl, mix the dry ingredients together. Add to eggs/sugar/butter mixture, alternating with the milk. Don't over mix. Pour into pan, decorate as desired (roasted red pepper is nice also) and bake for 35-40 minutes or until golden.

Cardamom Rolls

You will need:

3/4 cup lukewarm milk
1/4 cup lukewarm water
2 packages dry yeast
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
about 5 cups sifted all purpose flour

Proof the yeast with water in a small bowl and set aside. Combine milk, sugar and salt in a large bowl. Add the proofed yeast. Add the eggs and shortening. In two additions, add the flour and knead until smooth adding more if too sticky. Place in a greased bowl and cover for 1 1/2-2 hours or until doubled in bulk. Punch down and let rise another 30-45 minutes until almost doubled. Divide into 2 dozen rolls. Let rest for 15 minutes covered on a board. Grease a pan and pre-heat the oven to 425 degrees F. Let rise another 15 minutes. When light, brush the tops of rolls with an egg wash and sprinkle with sugar. Bake until golden (about 12-15 minutes depending on size).

Squash Bread

You Will Need:

4 1/2 teaspoons granulated dry yeast (not instant)

4 tablespoons sugar

1/2 cup warm water

3 tablespoons melted butter

1 tablespoon salt

3 eggs

3-4 cups bread flour

1/2 cup mashed squash

2 tablespoons cream

In the warm water proof the yeast with 1 tablespoon of the sugar. Let stand a few minutes.

In a large bowl, combine yeast mixture, melted butter, the rest of the sugar salt and 2 of the eggs. Mix well. Slowly add three cups of the flour, mixing well. Add the squash and work in. On a floured board, continue adding flour until the dough is able to be kneaded without being too dry. It should be tacky, but not so sticky you can't work it. Depending on the humidity in your kitchen, the water content of the squash, and a million other factors, you may need upwards of four cups flour to get the right consistency. A little too soft or dry isn't going to matter, so don't spend too much time worrying.

Grease a large bowl, place the dough in, turn once to coat and cover. Let rise until doubled-about an hour.

Punch the dough down and let rest a few minutes. Divide in two and place in well-buttered bread pans, or divide for rolls if you prefer. Cover, let rise another 45 minutes or until almost doubled.

Preheat oven to 375 degrees F.

Combine the last egg with 2 tablespoons heavy cream. Brush the tops of the loaves generously.

Bake for 30-40 minutes or until tops are golden and bottoms sound hollow when rapped. I had an internal temperature with an instant read thermometer at around 205 degrees F.

Cool on racks.

Hopefully, something looks good. Again, if you're searching for a long-lost recipe, go ahead and ask because if I don't know it, I have an extensive collection of cookery books to consult-I'll try to find it for you.