Tri-Colored Breads

Apple, Cinnamon Raisin, Honey Bread

Description

I used the same base as for the neapolitan bread recipe. I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Ingredients

• Apple
• Small chopped chunks of apple (1/2-1 whole apple)
• A few tablespoons applesauce
• Cinnamon Raisin
• Lots of cinnamon
• Raisins
• Honey
• A few tablespoons of honey

Directions

Cranberry, Apricot, Walnut Bread

Description

Ingredients

• 3 cups bread flour
• 3 tbs granulated sugar
• 1/2 tbs salt
• 3 1/2 tsp yeast
• 1 tbs orange extract
• 2 large eggs
• 1/2 cup milk, room temp
• 1 cup dried cranberries
• 1 cup dried apricots, chopped
• 1 cup chopped walnuts
• 1 whisked egg, for egg wash

Directions

1. Stir the flour, sugar, salt, and yeast together. Add the extract, eggs, milk, butter, and water. Mix until a ball of dough is formed
2. Split dough into 3 equal sections and mix in cranberries, apricots, and walnuts into the separate sections
3. Knead each section of dough for 5-6 minutes
4. Set in a warm place to rise for 2 hours
5. Roll the dough into strands and braid. Let proof for another 1-1.5 hours.
6. Brush with egg wash
7. Bake for 50-55 mintues at 325 F

Honey, Whole Wheat, Pumpernickel Bread

Description

Ingredients

• For the Basic Bread Dough
• 2 packages (1/4 ounce each) active dry yeast
• 2 1/3 cups warm water (110° to 115°)
• 1/4 cup butter, softened
• 2 Tbsp honey
• 3 tsp. salt
• 3 1/3 to 3 2/3 cups all-purpose flour
• For the Whole Wheat Dough
• 2 Tbsp toasted wheat germ
• 2 Tbsp molasses
• 1 cup plus 2 to 5 Tbsp whole wheat flour
• For the Pumpernickel Dough
• 2 Tbsp baking cocoa
• 2 Tbsp molasses
• 1 cup plus 2 to 5 Tbsp rye flour
• 1 egg white
• 1 Tbsp water

Directions

1. In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls.
2. To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
3. Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
4. Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover.
5. Let all three bowls rise in a warm place until doubled, about 1 hour.
6. Gently deflate doughs; divide each in half. Shape each portion into a 15-inch rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes.
7. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
8. Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool.

Lemon, Raspberry, Blueberry Bread

Description

I used the same base as for the neapolitan bread recipe. I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Ingredients

• Lemon
• A few tablespoons lemon curd
• Zest from 1-2 lemons
• Raspberry
• A large handful of fresh raspberries (the food processor kind of grinds them as it’s mixing)
• Blueberry
• A large handful of fresh blueberries

Directions

Neapolitan Bread

Description

Ingredients

• 4 teaspoons yeast
• 1 2/3 cups warm water
• 5 cups bread flour
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 4 teaspoons milk
• 2 eggs
• 5 tablespoons butter, softened
• Vanilla
• Seeds scraped from two vanilla beans
• 1 teaspoon vanilla extract
• 1 teaspoon flour
• Chocolate
• 1 1/2 tablespoons cocoa powder
• 1 tablespoon water
• Strawberry
• 1 cup frozen strawberries, defrosted
• 1 cup flour
• Egg wash
• One egg, beaten
• One tablespoon water

Directions

1. Dissolve the yeast in the warm water and let sit 5-10 minutes. Stir in two cups of the flour, then add the sugar and salt. Add two more cups of flour, then add the milk and eggs. Knead in the final cup of flour and the butter. You may need to add a bit more flour to make a dough that is manageable, but slightly sticky.
2. Divide the dough into three sections: two that are about 2/5ths the total, and one that is about 1/5th.
3. For the vanilla: Stir the vanilla beans, vanilla extract, and flour together into a paste then knead this into one of the larger portions of dough. It takes a long time to work it through evenly. Add more flour if needed to make a smooth and tacky, but not sticky, dough.
4. For the chocolate: Form a paste of the cocoa and water, then knead this into the other large portion of dough. This also takes a while. Add more water or flour if necessary.
5. For the strawberry: Defrost one cup of frozen strawberries. Pour them and their liquid into a large bowl and use your hands to squish them into a sort of lazy man’s puree. This leads to there being some strawberry chunks in the dough, like all the best strawberry ice creams have. Cut the smaller portion of the original dough into six pieces and mix them and one cup of flour into the strawberries. Add more flour and knead to form a dough of the same consistency as the other two.
6. Let all three doughs rise in separate, oiled bowls covered with plastic wrap for about two hours, or until about one and a half times their original size.
7. Degas the dough and roll out into ropes. Braid these together on a baking pan lined with parchment paper. Let rise for 45 minutes, or until it has increased about one and a half times.
8. Brush with egg wash.
9. Preheat the oven to 400*F and bake for 20 minutes, or until dark brown. Lower the temperature to 350*F and bake an additional 30 minutes, until it sounds hollow, rotating halfway through for even baking.
10. Recipe from the Foppish Baker

Pesto, Sundried Tomato, Kalamata Olive Bread

Description

Ingredients

• 1/2 cup warm water
• 1 1/2 cups warm milk
• 1 tbs active dry yeast
• 1 tbs sugar
• 5 – 5 1/2 cups flour
• 2 tsp salt
• 1 egg
• Pesto bread
• 1/4 cup pesto
• Sun-dried tomato bread
• 1/4 cup sun dried tomato pesto or sun dried tomato paste
• heaping spoonfull of chopped sun dried tomatoes
• Olive bread
• 2-4 tbs finely chopped kalamata olives
• several halved kalamata olives (seeds removed)
• optional – chopped basil

Directions

1. Add yeast to warm water. Measure in milk and sugar, and mix until dissolved. Add 2 cups of flour, mix well, and let sit for ten minutes. Stir in the salt then add flour 1 cup at a time until dough is a good consistency (not too sticky). Divide dough into thirds. For each of the three breads knead in the ingredients listed above until they are evenly distributed. You will need to add more flour to get dough to the right consistency again. Place each ball in a greased bowl, and let rise for 1 1/2 to 2 hours, they should double in size.
2. Punch each dough ball down, knead a little, and then divide in half. Roll out each of the colors into ~1 inch thick strands and braid together. The recipe makes 2 loaves. Cover and let rise for about thirty minutes.
3. Whisk egg and 1 tbsp water together. Brush dough with egg wash. Bake for 25-30 minutes at 400 degrees.

Pumpkin, Ginger, and Chocolate Bread

Description

I used the same base as for the neapolitan bread recipe above. I mix in the add-in ingredients with the dough in my food processor with the dough blade and add in extra flour as necessary to make the dough workable.

Ingredients

• Chocolate add-ins:
• I made it the same way described by the recipe.
• Pumpkin add-ins
• A few tablespoons of mashed pumpkin
• Cinnamon
• Nutmeg
• Ginger add-ins
• Grated fresh ginger
• Chopped up pieces of candied ginger.

Directions