5 recipes found
Combine flour, yeast, and cardamom in a large mixing bowl.
Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.
Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
Bake in the preheated oven until top and sides are brown, about 35 minutes.
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. I added them in the following order: milk, zucchini, butter, bread flour, whole wheat flour, brown sugar, cinnamon, salt, and yeast.
Set for Basic Bread cycle or Normal setting. You may also set for Dough setting and run until the dough cycle is complete (before it starts baking), about 90 minutes.
Grease a 9x5-inch bread pan.
Remove dough and place in the prepared bread pan. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden, about 30 minutes.
Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.