In large bowl, dissolve yeast, brown sugar, and ginger in warm water. Let stand 5 minutes until yeast foams.
Add salt and bread flour; beat well.
Stir in whole wheat flour to make a stiff dough.
Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny. You can also knead in a mixer with a dough hook for 5 minutes.
Wash bowl, grease it, and add dough to bowl; turn over to grease top
Let rise in a warm place until doubled in bulk, about 1 hour.
Lightly oil or grease a 14×17" baking sheet and sprinkle with cornmeal; set aside. Punch down the dough. Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5×12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
Pinch edges to seal, and taper ends. Place loaves, seam side down, on prepared baking sheet. Let rise until doubled, about 45 minutes. Make 4-5 slashes across each loaf with sharp knife or razor blade.
Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp. Remove to a wire rack to cool completely.
NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
Preheat oven to 350 degrees. Coat a 9 X 5 inch loaf pan with baking spray.
Combine all dry ingredients (through allspice) in a large bowl.
Whisk eggs, milk, oil, and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients tot he dry ingredients, stirring until just blended. Spread batter into the prepared pan.
Bake the bread until lightly browned and a toothpick inserted into the center comes out clean (60 to 65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.
In a large bowl, mix together flours, salt, and yeast. (Add raisins now if mixing by hand; if using mixer or food processor, add after dough is removed from mixer or processor.
In a saucepan over medium heat, combine milk, water, honey and butter Heat until lukewarm, between 105 and 110 degrees. (Butter does not have to be completely melted.) Add to dry ingredients and mix by hand or with mixer until thoroughly blended. Add enough flour to make a soft dough.
On a lightly floured board, knead dough until smooth and elastic, about 10 minutes. Alternatively, use mixer with dough hook for 5 minutes, adding the raisins at this time. Place dough in a large oiled bowl, turn, cover with towel, and let rise in a warm place until doubled in size, from 45 minutes to 2 hours. Punch dough down. Divide dough in half. On lightly floured board, roll each ball of dough into circle, about 3/4 inch thick.
TO MAKE FILLING: In a small bowl, combine sugar, cinnamon and vanilla. Brush each half of dough with half the sugar-cinnamon mixture. Roll up as you would a jellyroll or dough for cinnamon rolls. Place each rolled loaf seam side down in a lightly oiled 9 X 5 inch or 8 1/2 by 4 1/4 inch bread pan. Cover pans with a paper towel, let dough rise in a warm place until doubled in size; time will vary depending on warmth and humidity of the room. Preheat the oven to 375 degrees. Bake loaves about 35 minutes, or until deep golden brown. Finished loaves will sound hollow when thumped with your finger. Cool pans about 10 minutes, remove from pans, coll on wire racks. Wrap well if freezing loaves.
Preheat oven to 350 degrees. Combine 1 cup of sugar, oil, and egg in a medium bowl, and stir with a whisk until smooth. Stir in milk and yogurt.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/4 cup coconut, orange rind, baking soda, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Make a well in the center of flour mixture, and add milk mixture to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5 inch loaf pan coated with cooking spray. Sprinkle with remaining 1 tablespoon coconut. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
1/2 loaf artisian bread cut into 1 1/2 inch cubes (can be slightly stale)
2 tablespoons olive oil
1 tsp italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
Steps
Preheat oven to 400 degrees. Place bread in a large bowl. Add olive oil and seasonings and toss to coat. Place in preheated oven and bake for 10-15 minutes until brown and crisp.
Dissolve yeast in 1 cup water & allow to set 10 minutes
Mix wheat flour, unbleached flour, salt, and olive oil in large bowl.
Slowly mix in yeast solution and begin kneading. Add additional water as necessary until mixture forms a ball but is only slightly sticky.
Knead dough for approximately 5 minutes total (including above step). If kneading by hand, knead dough approximately 8 minutes.
Transfer dough to large oiled bowl. Cover in plastic wrap and place in refrigerator. Leave minimum 4 hours (preferably overnight).
Two hours before cooking, remove dough from refrigerator. Split into four equal pieces. Place on floured surface and cover with towel. Allow to rest for approximately one hour (until dough is room temp & has risen approximately double).
Place oven rack approximately 6 in from burner in oven. Place pizza stone on top rack. Heat oven to 450°F.
From this point forward, operate one ball of dough at a time.
Spread dough (roll or stretch) to 12 – 14 in diameter (depending on thickness you prefer).
Place dough on pizza peel & cover with your choice of toppings.
Open oven & spread corn meal over pizza stone. Place pizza on stone quickly using peel. Close oven as quickly as possible to not loose heat.
Allow to cook approximately 15 min total. Half way through, using peel to rotate pizza 180 deg.
Use peel to remove pizza from stone & place on cooling rack for 5 min. Return to step 9. This will give the oven / stone time to heat back up.
Dissolve yeast in water, add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. If using mixer to knead, 5 minutes would be plenty. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired. Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves. Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf. Brush with water and let raise till double again (about 1 hour). Bake at 375°F for 30 minutes. Use within one day or double wrap and freeze.
Grease and flour three 9 X 5" loaf pans. Preheat oven to 375. In a large bowl, whisk together first four ingredients. Mix all dry ingredients, except for chocolate chips, in another bowl.
Stir dry ingredients into pumpkin mixture, until just combined. Fold in chocolate chips.
Divide evenly between the loaf pans and bake for approximately 55 minutes to one hour. Toothpick inserted in middle of loaf should come out with a few crumbs; top of loaf should bounce back when touched.
Cool bread in pans for ten minutes, then turn out onto a rack to cool completely.
