Red River Bread Recipes

RED RIVER HOT CEREAL MIX (COPYCAT)

Steps:

• Combine ingredients in a bowl then transfer to an airtight container or "Ziploc"-type plastic bag.
• To prepare: For 2 servings, place 1 1/2 cups filtered water, 1/2 cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon salt (the salt is optional) in a sauce pan.
• Bring to a boil; stirring occasionally.
• Reduce to a gentle boil and cook 5 minutes uncovered, stirring occasionally.
• After cooking is complete, remove sauce pan from stove top and cover. Set aside for a few minutes.
• Enjoy with your favorite additions and toppings: milk, dried fruit, cinnamon, etc.

RED RIVER BREAD

Steps:

• Preheated oven @ 375°F.
• Greased cake pan.
• * A bread machine can well be put to use blending the dough using only the first cycle.
• By Hand:.
• Mix the dry ingredients together (witholding the 2 Tbl of Red River cereal), yeast included.
• Blend together the oil, water and molasses.
• Quickly mix the wet and dry ingredients.
• Allow the dough to rest for 10 minutes.
• Shape the dough into a round loaf and place it into the prepared pan. Cut an "X" into the top of the loaf.
• Mix the egg and water and lightly brush the egg wash over the bread. Only use enough to cover the topof the dough. Sprinkle the 2 tablespoons of Red River cereal over the dough. ** Egg substitute may be used in place of the egg wash.
• Cover the bread dough with a warm damp cloth and set in a warm place to rise til double, about 1 1/2 hours.
• Bake in preheated 375F oven about 30 minutes or til bread tests done (turn th bread out into your covered hand and tap the bottom center of the loaf - a hollow sound tells you it's done).
• NOTE: The cooking time listed includes the rising time.

BREAD MACHINE RED RIVER CEREAL BREAD RECIPE - (3.8/5)

Steps:

• Place in bread machine in order listed. Bake on whole wheat mode.

MO'S WHITE OR RED RIVER WHEAT BREAD

Steps:

• 1. Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
• 2. In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
• 3. Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
• 4. Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
• 5. Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
• 6. Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
• 7. Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.