Dakota Bread Recipe

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Dakota Bread Recipe

 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dakota Bread

 

Ingredients

1 package active dry yeast
1/4 cup honey
1/2 cup warm water (105-115f)
2 1/2 cup bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
1 tsp salt
1/2 cup cottage cheese
1 large egg
2 tbsp vegetable oil
1 oil and cornmeal for pan
1 egg white, frothed with fork for gl
1 additional wheat germ =or=- oats, f, or top of loaf



 

Preparation

STIR YEAST AND HONEY into water; let stand until foamy, about 5
minutes. For food processor fitted with metal blade or mixer with
dough hook, put remaining bread ingredients into bowl. Turn machine
on and combine mixture. With machine running, slowly add yeast
mixture. Mix until dough cleans sides of bowl. If dough is too
sticky, add more flour by the tablespoon, working it in before adding
more. If dough is crumbly and dry, add more water by the teaspoon,
working it in before adding more. Once desired consistency is
reached, (moist but not sticky), mix dough until well kneaded,
uniformly supple and elastic, about 40 seconds in food processor,
about 6 minutes in mixer. Or by hand, put ingredients in large bowl.
Mix well. Make well in center. Pour yeast mixture into well. Work
yeast mixture into ingredients, then knead on floured board until
smooth and elastic, about 10 minutes. Transfer dough to large plastic
bag, squeeze out air and seal at top. Place dough in bowl. Let rise
in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass
pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape
into smooth ball. Place smooth side up in prepared plate. Cover
loosely with oiled plastic. Let rise in warm spot until doubled,
about 1 hour. Fifteen minutes before baking, put rack in center of
oven; set oven at 375F. When loaf has doubled, brush top with egg
white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf
is deep brown (cover with foil last 5 minutes if too dark) and sounds
hollow when rapped on bottom, about 35 minutes. Place loaf on rack to
cool. Yield: 1 round loaf.

 

 

Servings: 1

 

 

 

 


 

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