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You really can't go wrong with any Gourmet magazine recipe. Here's my first recipe that's not a "cake" bread that requires kneading and yeast! I'm going to make 2 loaves and keep one in the freezer....it's got to be tasty!
Makes2 loaves
Active time:30 min
Start to finish:3 hrs (includes cooling)
October 2008 - Gourmet Magazine
2 1/2 cups all-purpose flour, plus additional for kneading
2 cups whole-wheat flour
2 teaspoons salt
1 (1/4-oz) package fast-acting yeast such as Fleischmann's Rapid Rise yeast
1 cup warm water (120° to 130°F)
1/2 cup warm milk (120° to 130°F)
1/4 cup molasses (not robust or blackstrap)
5 tablespoons unsalted butter, softened
2 1/2 cups walnuts (8 oz), lightly toasted and coarsely chopped
1 1/2 cups dried cranberries (7 oz)
Whisk together flours, salt, and yeast in a bowl. Whisk together water, milk, molasses, and butter in another bowl until combined well, then stir into flour mixture until a wet dough forms. Stir in walnuts and cranberries. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to prevent dough from sticking, until smooth and elastic, 7 to 10 minutes. Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a draft-free place at warm room temperature 10 minutes.
Divide dough in half and form into 2 balls. Arrange about 4 inches apart on a large baking sheet. Loosely cover with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Preheat oven to 425°F with rack in lowest position.
Lightly sprinkle dough with some flour and bake until golden brown and bottoms sound hollow when tapped, 20 to 25 minutes. Transfer to a rack to cool.
Cooks’ note: Bread keeps, wrapped well, at room temperature 2 days or frozen 1 month.
Recipe and photo from October 2008 - Gourmet Magazine
Makes2 loaves
Active time:30 min
Start to finish:3 hrs (includes cooling)
October 2008 - Gourmet Magazine
2 1/2 cups all-purpose flour, plus additional for kneading
2 cups whole-wheat flour
2 teaspoons salt
1 (1/4-oz) package fast-acting yeast such as Fleischmann's Rapid Rise yeast
1 cup warm water (120° to 130°F)
1/2 cup warm milk (120° to 130°F)
1/4 cup molasses (not robust or blackstrap)
5 tablespoons unsalted butter, softened
2 1/2 cups walnuts (8 oz), lightly toasted and coarsely chopped
1 1/2 cups dried cranberries (7 oz)
Whisk together flours, salt, and yeast in a bowl. Whisk together water, milk, molasses, and butter in another bowl until combined well, then stir into flour mixture until a wet dough forms. Stir in walnuts and cranberries. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to prevent dough from sticking, until smooth and elastic, 7 to 10 minutes. Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a draft-free place at warm room temperature 10 minutes.
Divide dough in half and form into 2 balls. Arrange about 4 inches apart on a large baking sheet. Loosely cover with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Preheat oven to 425°F with rack in lowest position.
Lightly sprinkle dough with some flour and bake until golden brown and bottoms sound hollow when tapped, 20 to 25 minutes. Transfer to a rack to cool.
Cooks’ note: Bread keeps, wrapped well, at room temperature 2 days or frozen 1 month.
Recipe and photo from October 2008 - Gourmet Magazine
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