Whole Grain Cinnamon Raisin Bagels: HBinFive

I decided to make Whole Grain Cinnamon Raisin Bagels with the remaining 1/2 batch (2 pounds) of Healthy Bread in Five Minutes master dough.  I used the 1st half to make the Whole Wheat Artisan Loaf in a Pot a few days ago.  As I mentioned in my previous post, the master dough is very versatile.  I particularly like that it can stay in the refrigerator for up to 14 days.  I made these bagels using dough that had been in the refrigerator for five days and it tasted just fine.

Cinnamon Raisin Whole Wheat Bagels

Makes: About 10 bagels

Ingredients:
2 pounds Master Recipe dough
Cinnamon sugar
Raisins

Directions:

Mix the sugar and cinnamon in a small bowl.

Using your hands and a rolling pin, flatten the dough to a thickness of 1/4 inch.

Sprinkle the dough with the cinnamon-sugar and raisins.

Roll up the dough, jelly-roll style, to incorporate the raisins. 

Shape into a ball and dust with flour.  Getting all the raisins to stay in the dough was a little bit tricky.

Some of the other HBinFive bakers had commented that these bagels lost their shape due to the slack dough.  So I decided to put the dough in the refrigerator for about 15 minutes to make it easier to shape the balls.

After the dough had been refrigerated, it was much easier to work with.  I broke off pieces of dough, dusted them with flour and shaped them into balls.  I ended up with 9 rather than 10.  At this point, I put the dough balls back in the refrigerator for a little while, then continued with the next step.

I took the dough balls out of the refrigerator, then punched my fingers through the dough ball to form a hole.

And stretched it open until the hole's diameter was about triple the width of the bagel wall.

I repeated this with all 9 of the dough balls, then I covered them loosely with plastic wrap and let them rest at room temperature for 20  minutes.

Then I boiled the bagels for a minute or two on each side in a pot of simmering water.

I removed them from the pot with a slotted spatula and placed them on a kitchen towel sprinkled with whole wheat flour.

After the towel had absorbed some of the excess water, I placed the bagels on a baking sheet lined with parchment paper.

Then I slid the bagels (with the parchment paper) onto a baking stone that had been preheated for about 30 minutes in a 425 degrees oven. I also used a steam pan underneath.

Partway through the baking cycle, I removed the parchment paper (very carefully) and continued baking the bagels until they were deeply browned and firm.  Then I removed them to the wire rack to cool for a bit.

These bagels are best warm.  They taste really good toasted with cream cheese.



These bagels have been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.


Thanks for joining me in the bread-baking blog.  Check out BigBlackDog to see all of the breads in the June 15th Bread Braid roundup. 

Happy Baking!
Cathy



About the HBinFive Baking Group

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.








Here are some additional bread-making resources:

• Bread Recipes
• Bread Cookbooks
• Bread Making
• Baking Supplies
• Bread Flour
• Bread Mixes

Old Order Amish Bread

This Old Order Amish Bread is a basic white sandwich bread, but I got so much enjoyment out of making it.  There's just something about working and kneading the dough.  This bread is wholesome and healthier than store bought bread because it has no preservatives. It makes you feel so good to know you've made it with your own hands.  Not to mention the heavenly smell of the fresh bread baking in the oven.

I enjoy making artisan breads, no knead breads and other beautiful breads, but every time I make a loaf of basic white or whole wheat bread, it reminds me why I started baking bread to begin with.  There's just something about the art (and science) of making bread that hooks you and keeps you coming back for more.

This particular bread-baking adventure started when my sister and I took my mom and step dad to a Mennonite restaurant this past weekend.  It's called 211 Main Street Restaurant and Bakery.  They make the most delicious cakes and breads.

I almost bought some bread but then I remembered, I bake my own bread.  Just kidding, but I was tempted.  I even tried to get the recipe for one of their whole grain breads, but to no avail.  Trish (one of the proprietors) said that Bob (the baker) doesn't really follow a specific recipe and never makes the bread the same way twice.  I think they just want to keep their recipe secret.  Can't say that I blame them. 

So, I did the next best thing...

I came home and looked through my cook books.  I found a recipe that I had been wanting to try for awhile but just hadn't gotten around to it.  I had bookmarked it for future reference. This bread recipe is from one of my favorite bread cookbooks: Bernard Clayton's New Complete Book of Breads.  It's not a whole grain bread but it sounded so homey and delicious, I just couldn't help myself.

According to Mr. Bernard, this bread is prized among the Old Order Amish families in northern Indiana. The recipe came to him by way of his wife's grandmother, who was a member of the order.  It is traditionally made with a premium bread flour milled from hard spring wheat, which is the type of bread flour that you usually find in supermarkets these days.  You can use all-purpose flour for this bread, but to be authentic, you should use bread flour.  I haven't tried making this bread with all-purpose flour, but the version I made with bread flour is wonderful. 

How to make this delicious and simple bread:

Old Order Amish Bread
Makes: 2 loaves

Ingredients:

• 5 to 6 cups bread flour (I used about 5 cups)
• 1 package dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 1 1/2 cups hot water (120 degrees - 130 degrees)
• 1/3 cup cooking oil
  

Directions:

Grease two medium (8 1/2 x 4 1/2-inch) baking pans.

In a large mixing bowl, measure 2 cups flour, the yeast, sugar, salt, water, and oil. Stir with a wooden spoon or beat with a mixer flat beater until it is well blended.  Add additional flour, 1/2 cup at a time, working it together first with the spoon and then with your hands, or if in the mixer, the flat beater and then the dough hook, until a rough mass has formed and the dough has cleared the sides of the bowl.  The dough will be elastic but not sticky.  If the moisture breaks through the surface, dust with flour.

I started with a wooden spoon, then switched to my Danish dough whisk to finish the job.

Turn the dough onto a generously floured work surface and knead with a strong push-turn-fold motion or under the dough hook for about 8 minutes. If the dough seems slack and doesn't hold its shape, add additional flour and work into the mass.

Wash and grease the work bowl, then return the dough to it.

Cover the bowl tightly with plastic wrap.

Leave the bowl at room temperature until the dough has doubled in bulk, about 1 hour.

Turn back the plastic wrap and punch down the dough.  Replace the plastic wrap and leave the dough until it has risen again, about 45 minutes.

Turn the dough onto the work surface, punch down, and knead briefly to work out the bubbles.

Divide the dough into 2 pieces.

Shape the dough into loaves, place them in the pans and cover the loaves with plastic wrap or wax paper.

Leave at room temperature until the dough has risen about 1" above the edge of the pans, 40 minutes.

Preheat the oven to 400 degrees 20 minutes before baking.  Put the loaves in the hot oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes until the loaves are a golden brown.  The loaves will be done when a toothpick inserted in the center of the loaf comes out dry and clean.

Remove the bread from the oven, turn it out from the pan immediately, and leave on a wire rack to cool.

This bread makes excellent sandwich bread, is good for toast and is great with peanut butter and jelly. 

This bread freezes well so I double-bagged the 2nd loaf and put in in the freezer.

I want to make a bunch of loaves and freeze them. They keep well in the freezer for 6 to 8 months.

Thanks for joining me in the bread-baking blog.

Happy Baking!
Cathy

Vermont Sourdough: Mellow Bakers

Vermont Sourdough is one of the breads the Mellow Bakers' group is baking in June. This particular bread is made daily at King Arthur Flour and I can see why.

King Arthur Flour is in Vermont and since sourdough cultures pick up microorganisms from the surrounding area, Mr. Hamelman decided to call this bread Vermont Sourdough. Sounds reasonable to me.  So, since my culture has been cultivated in Georgia, it is the Georgia version of Vermont Sourdough, but let's just call it Cathy's Sourdough for short.

I like this sourdough bread.  It is a pure sourdough in that it has no added dry yeast - just wild yeast. The formula allows you to adjust the fermentation time based on how tangy you want the finished bread. I don't really like my sourdough too tangy so I opted to ferment it the least amount of time. However, in hindsight, I should've retarded it for the suggested 18 hours to give the crumb a better structure.


The formula for the Vermont Sourdough can be found on pages 153 - 154 of the book Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.

You can also find a version posted here.



Building the Liquid-Levain

I started the process a couple of days before I planned to make this bread.  I fed my starter and made sure it was ready to go.  I used the starter we made in the BBA Challenge because it includes some rye flour. My other starter was made from white bread flour.

I made the final build about 16 hours before I mixed the dough.  I started it Saturday night about 9pm and let it sit on the counter until 1pm Sunday afternoon.  Here is what the liquid levain looked like after 16 hours.

Mixing the Dough

I mixed all of the ingredients (except the salt) in a large bowl using my dough whisk and my hands until the dough was a shaggy mess.

Then I covered it with plastic and let it rest (autolyse) for hour.  The book says this phase can be from 20 to 60 minutes.  I was doing other things so I opted for the longer time.

Then I sprinkled the salt over the top and mixed the dough with my hands until it was thoroughly incorporated.

Since I was doing this by hand rather than using a mixer, I kneaded the dough on the counter for about 5 minutes until it was supple.

Bulk Fermentation

Then I let the dough ferment for 2 1/2 hours.

During this time, you fold the dough either once (after 1 1/2 hours) or twice (at 50-minute intervals).  I don't have a photo of the folding process for this post but you can view the step-by-step process as well as a video in my post on Ciabatta.

After the dough had finished the bulk fermentation, I divided it into two 1.5-pound pieces.

Shaping the Loaves

I shaped my loaves into topedo shapes.  The book suggests either a round or oblong shape, but I love the torpedo shape so I did that one.  For details on how to shape a torpedo loaf, take a look at the New York Deli Rye post.

Then it was time for the final fermentation which takes approximately 2 to 2 1/2 hours.  It didn't take my loaves that long.  They were huge in about an hour and a half because it was really hot and humid.  To enhance the flavor, you can retard the loaves at this point for up to 18 hours at about 42 degrees, but I opted to go ahead and make the loaves.


Baking the Loaves

I made three slashes in the loaves and let the loaves rest while I preheated the oven to 450 degrees with a baking stone in place and a steam pan underneath.  For more detailed instructions on hearth baking (baking with a steam pan), refer to the post on Pain À l'Ancienne Baguettes.

When the oven was preheated, I placed the loaves on the baking stone and poured one cup of hot tap water in the steam pan.  I closed the door, then opened it back up and spritzed the loaves with water three times at 30-second intervals, then baked the loaves for about 40 minutes. 

I rotated the loaves 180 degrees about halfway through the baking cycle for even baking.  Then I continued baking them until they were golden brown and sounded hollow when thumped on the bottom.

Then I let the loaves cool on a wire rack before slicing.

When I couldn't wait any longer, I sliced one of the loaves and tasted a slice.  It was yummy!  Not too tangy.  The crumb is a little tight on this one - not full of holes like it should be, but it tasted good.

The Mellow Bakers group was started by Paul at Yumarama. We’re baking breads from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.


Thanks for joining us in the Bread Experience bread-baking blog.  We hope you’ll join us again soon.

Happy Baking!
Cathy

Whole Wheat Artisan Loaf in a Pot

I decided to experiment some more with the Healthy Bread in Five Minutes Master Formula. This formula is very versatile. So far, I've made the hearty whole wheat sandwich loaf - which I loved by the way, a whole wheat wreath bread, free form artisan loaves with and without seeds and free form artisan loaves with herbs.  I made the free form loaves for the Stir It 28 - Atlanta Event. I've also made pizza and hamburger buns.

This time, I baked a free form boule in my handmade Bread Pot. I've only used this bread pot a couple of times so it was time to test it some more. This was the perfect dough to use in this bread pot.  It looks much better than my sourdough experiment. I'll have to try that one again soon.

Here is the link to the Healthy Bread in Five Minutes Master Formula on the Artisan Bread in Five site.

Making the Dough

I made the full batch using 5 1/2 cups of Bob's Red Mill Whole Wheat Flour and 2 cups of all-purpose flour.  I used the scoop method to measure the flour and it worked great.   The consistency of the dough was so easy to work with.  I made the dough in the morning, let it sit on the counter for 2 hours, then put it in the refrigerator until that evening (about 9 hours).


Baking the Loaf

When I was ready to bake the bread, I took out 2 pounds of dough, shaped it into a ball and placed it in a bowl to rest while the oven preheated to 450 degrees with the bread pot in it.

When the oven was ready, I placed the boule carefully in the hot pot and cut slits in the top using kitchen shears.  I didn't even need to flour the loaf or grease the pot before placing the loaf in it. 

I baked the loaf for about 15 minutes or so with the lid on.

And another 15 minutes or so with the lid off.

And, Voila, it was done!  That was almost too easy!

The crust was crispy and the inside crumb was soft and yummy!

I enjoyed this bread with egg salad and a pickle. Yummy!

 

This bread makes a good sandwich, but the next time I make the dough, I will leave it in the refrigerator overnight at least to give it more flavor.  This was the first time I actually used the dough the same day I made it.  I usually wait several days before making the bread.  The overnight fermentation in the refrigerator definitely improves the flavor.

I have 2 more pounds of this dough resting in the refrigerator.  Should I make the whole grain garlic knots, or the cinnamon raisin bagels, or the moon and stars bread? You'll have to check back to see which one I choose. 



Happy Baking!
Cathy



About the HBinFive Baking Group

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.





This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

BYOB: June 2010 Roundup

When Sandy of At the Baker's Bench decided to take a much deserved break and asked if anyone would be interested in hosting the Bake Your Own Bread roundup during the Summer, I jumped at the chance. I love to bake bread and I always get such great ideas from these roundups!

Bake Your Own Bread (BYOB) began in 2009 and due to it's success, continues in 2010.  Read more about BYOB here or click on the image below:






I like what Sandy has to say about the BYOB adventure!  

"If you'd like to join us on our "Bake Your Own Bread" adventure, please do! As with last year, the commitment is a personal one: to bake as many of your own baked goods as possible. There may be times when you'll choose to rely on store-bought products, and that's fine. You may have a bagel place you simply can't live without visiting, and that's okay too. This goal is a dynamic one, meant to enhance your life, not add more stress to it."

With that in mind, let's take a look at what the BYOB bakers have been up to ...

Beth of Kitchen Courage made some delightful heart-shaped Gluten-Free Almond Flour Muffins.  I'm so glad the muffins have returned.  These look so cute!

Margaret of Tea and Scones made a couple of beautiful braided breads: Braided Cheese and Garlic Onion Loaf and Challah (BBA).  She also decided to join with the Mellow Bakers and bake some Grissini Bread Sticks. I don't blame her, I enjoyed those bread sticks as well.  And, if that wasn't enough, Margaret also made Pain a l’Ancienne (BBA) and Light Wheat Bread and Marbled Rye Bread (BBA) Very nice indeed!

Leslie of La Cocina de Leslie offered this delicious Buttermilk Strawberry Shortcake as a Mother's Day Treat. I bet it was heaven on a plate! She also made a yummy-looking Lemon Cream Cheese Braid with homemade lemon curd to boot.  Definitely a baker's delight!

Di of Di's Kitchen Notebook made Yeasted Corn Bread with the Mellow Bakers.  Mellow Yellow - I like that!  Check out her post about this bread, it will cheer you up!

Apu of Annarasa - Essence of Food enjoyed this Fresh Apple, Pecan, and Cinnamon Cake. My goodness, I'm gaining weight just looking at all of these delicious treats. Lovely! Delicious and lovely!

Andrea of Family & Food decided to go on a bread-baking spree this month.  For the Modern Baker Challenge, she made: Pecorino and Pepper Biscuits, Chocolate Spice Bread, Butterscotch Scones, and Whole Grain Apple Raisin Bread.  For the Mellow Bakers, she made: Grissini Bread Sticks and Corn Bread. For BBD #30, she made Chocolate Cinnamon Babka. But, she didn't stop there!  For the Bread Baking Buddies, she made: Tunisian Spicy Breads. For the Daring Bakers, she made: Croquembouche and just for fun, she made Smoked Turkey and Spinach Rolls.  Beautiful breads!  I'm so glad Andrea threw some fun in there.  All work and no play; well you know what they say...

Calamity Jane of Apron Strings contributed this Slow Cooker Leftover Granola Bread using leftover homemade granola.  Now that's what I call re-purposing... And, she made it in her slow cooker.  Very neat idea indeed!

Cathy (that's me) of The Bread Experience made Dutch Oven Cornbread (Mellow Bakers), Cinnamon Raisin Bread (HBinFive Bakers), Sprouted Wheat Bread with no flour (just for fun), Whole Grain Mesquite Pizza (HBinFive Bakers), Grissini Italian Bread Sticks (Mellow Bakers), Flour Tortillas for the Artisan Bread Bakers, and a Rhubarb Cream Cheese Braid for BBD #30.

All in all, a good month for our BYOB bakers.  Thanks everyone for participating and allowing all of us to (virtually) enjoy your delicious baked goods.

Enjoy your summer baking.

Until next month....

Happy Baking!
Cathy