Archive for the ‘Bread’ Category

Russian Rye Bread

01 Mar

Brought to us by Desiree

1/2 qt. water
1 oz. (liq) molasses
1 oz. salt
1 oz. caraway seed
1 oz. yeast
6 oz. rye meal (or flour)
1 3/4 lb. white flour


Combine warm water, molasses, caraway seed and yeast. Let sit for a few minutes, until yeast is softened. Add rye meal and salt and stir well. Then add white flour, enough to make a stiff dough.
Knead and let rise until double in bulk. Punch down and let rise again. Divide into 3 round loaves and let rise until double.
After loaves are formed, place each one in pie tin sprinkled with corn meal. Prick with a fork. Bake for 15 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 minutes more.

Makes 3 round loaves.



Posted in Bread, Russian



01 Jan

Brought to us by Jessica

* adapted from a few recipes posted on
* Plan on a minimum of 3 hours from beginning of recipe creation to eating the cooked bread

1 (.25 ounce) package active dry yeast
1 cup warm water
2 tbsp white sugar
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water, stir in 2 tbsp sugar. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (I used 4 cups of flour total vs. the 4.5 noted above). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.  Also during this time combine butter and minced garlic in saucepan and heat over medium flame to melt butter.  Allow to sit for 10 minutes (to create garlic butter).
At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the Naan has been prepared.

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Posted in Bread, Indian


Banana Bread

01 Jan

Brought to us by Desiree

1 ¼ cup sugar
½ cup melted butter
3 bananas
2 eggs
½ cup sour milk
1 tsp baking soda
2 ¾ cup flour
½ cup chopped nuts (optional)
Mix all above ingredients together, pour into bread pan, sprinkle sugar on the top and bake for 90 minutes at 350.
Makes 1 Loaf
Source: Emily Jeanne Voosen (Desiree Brazelton’s Grandmother)