Hearty Brown Quick Bread Recipes

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

GLUTEN FREE BROWN BREAD

Steps:

• Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman loaf pan and set it aside.
• In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and yeast.
• Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
• Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes.
• Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap or the top of the Pullman pan.
• Place the covered pan in a warm, draft-free area to rise until the dough is about 150% of its original volume.
• When the dough is nearly finished rising, preheat your oven to 375°F.
• Remove the plastic wrap and place the loaf pan in the center of the preheated oven. Remove the plastic wrap. If using a Pullman pan, keep the cover in place.
• If using a standard loaf pan, bake for about 30 minutes or until the loaf is firm enough to take out of the pan.
• If using a Pullman pan, bake for 40 minutes before removing the pan cover.
• In both cases, remove the bread from the loaf pan and place it on a rimmed baking sheet. Return the bread on the pan to the oven, and bake for another 15 to 20 minutes, or until the top is nicely browned, and the loaf sounds hollow when tapped.
• Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.

HEARTY BROWN QUICK BREAD

Steps:

• In a large bowl, combine the flours, sugars, baking soda and salt. Stir in buttermilk and eggs just until moistened. Fold in raisins and nuts. , Pour into two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.