Combine all ingredients except cornmeal and mix until flour is moistened and integrated. Move to a covered (not airtight) container; allow to rise for two hours. Refrigerate overnight. Tear about a softball sized ball and roll sides under until a tight skin forms. Place ball on cornmeal sprinkled silpat. Allow to rise for 40 minutes. Score; place in a 450º oven for 30 minutes.
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7 cups warm water 3⁄4 cup honey
4 tsp salt
1⁄2 cup oil
7 cups white flour
4 tbsp instant yeast
dough enhancer (optional)
7 cups wheat flour
additional white and wheat flour
Combine water, honey, salt and oil in Bosh mixer. Add white flour and mix on speed 1. While mixing, add yeast (and dough enhancer per product recommendation, if desired). Add wheat flour and then alternate white and wheat flour until the dough clings to dough hooks and cleans sides and bottom of bowl. Lock lid into place and set speed at 3. Allow dough to knead for 10 minutes. (If after ten minutes of kneading the dough sticks to the sides of the bowl, set speed on Bosh mixer to 1 and slowly add flour until dough cleans the side of the bowl. Additional kneading is not necessary.)
Grease six bread pans with cooking spray. Grease clean counter with +/-3 tbsp oil. With oiled hands, remove dough hook and place dough on greased counter. Handling the dough as little as possible; form 6 equal loaves (the more you handle it the tougher your bread will be). Rotate sides of each loaf under to make a smooth top. Roll loaf in oil on counter and place in loaf pan. Spray plastic wrap with non-stick cooking spray and place over top of loaves to keep dough from drying and cracking while rising. Allow dough to rise, just over doubling in size.
Bake at 350º for 20-30 minutes. The bread is done when the top crust is browned and the bottom crust is golden brown. (You can check for doneness by lightly tapping the bread on the bottom. It should make a hollow sound.) Allow bread to cool completely on wire racks. With a greased hand, lightly oil the top of each loaf.
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4 tbsp yeast
4 cups warm water
⅔ cup sugar
⅔ cup butter
4 tsp salt
1 ⅓ cups nonfat dry milk
10+ cups flour
Bloom yeast in water for 5 minutes; add sugar, butter, salt, dry milk, eggs, and 2 cups flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed.
Turn dough onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and allow to rise until it doubles in size. Punch down; divide into thirds. Roll out dough, one third at a time, into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll each piece into a crescent. Place on a greased baking sheet with point on bottom. Brush tops with melted butter; allow to rise until doubled in size. Bake at 400º for 8 to 10 minutes.
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1 lb grated cheddar cheese
2 oz grated Romano cheese
11⁄2 lbs butter, room temperature
1⁄2 tsp garlic powder
1 tsp Hungarian sweet paprika
4 drops Tabasco sauce
2 tsp Worcestershire sauce
2 loaves French or sourdough bread, sliced
Hungarian sweet paprika for sprinkling
Combine all ingredients except the bread with an electric mixer or in a food processor. Spread cheese mixture generously on bread slices, sprinkle lightly with sweet paprika, and place under broiler until cheese is browned and bubbly. Wrap in foil to keep warm. Recipe may be halved. The bread should be rich, soft, and gooey.
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2 cup boiling water
3⁄4 cup cold milk
1 tsp sugar
11⁄2 tsp active dry yeast
1 egg, beaten
2 tbsp butter, melted and cooled 1⁄4 tsp salt
1⁄4 tsp nutmeg
4 cups flour
In a large bowl, stir together water, milk and sugar. Sprinkle the yeast over the top and let stand for 5 minutes to dissolve.
Stir the egg and butter into the yeast mixture, followed by the salt, nutmeg, and two cups of the flour. Mix until well blended. Add remaining flour, 1⁄2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface and knead for 10 minutes. Place dough into a greased bowl and let rise until doubled in size.
Divide the dough into 8 balls and let rest for another 20 minutes. Roll each ball out to 8-10” in diameter. In a cast iron skillet over medium high heat, fry each of the pieces for 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until ready to serve.
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Cut baguettes (or other chewy, hard-crusted bread) into medium-sized cubes. Drizzle with olive oil. Place under broiler and stir occasionally until uniformly browned. For more flavorful croutons add Parmesan cheese, Italian seasoning, etc., just prior to or after broiling.
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21⁄2 tsp active dry yeast
1⁄4 cup warm water (105 ̊ to 110 ̊)
1 cup warm milk (105 ̊ to 110 ̊)
1 tbsp sugar
2 tsp vegetable oil
11⁄2 tsp salt
21⁄2 to 31⁄2 cups all-purpose flour
1 tbsp active dry yeast
1⁄2 cup warm water (105 ̊ to 110 ̊)
1 tbsp sugar
1 tbsp vegetable oil
1⁄4 tsp salt
3⁄4 cup white rice flour
In mixer bowl, combine yeast, water milk and sugar; stir to dissolve. Let stand for 5 minutes. Add vegetable oil, salt and approximately 2 cups of the flour and mix until the dough comes together. Add remaining flour, a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for about four minutes, until elastic and smooth. Place in a lightly greased bowl and cover with plastic wrap. Allow to rise for approximately 1 hour, or until dough doubles in size. Once risen, place dough on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping
In a medium bowl, combine all topping ingredients and mix well. Let stand for 15 minutes. Spread a generous layer of topping over the top and sides of the loaf. Let rise for another 20 minutes.
Bake at 375º for 25-30 minutes, until well browned. Cool completely on a wire rack.
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