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I love to bake and you will find some of my favorite recipes here.
Please let me know if you try one!
MY RECIPES
BAUERNBROT
Can also be made in a stand mixer with a dough hook,as can all of these recipes
1 1/2 cups water
2 tablespoons molasses
1 teaspoon salt
3 cups Bread Flour
1 cup Dark Rye Flour
4 tablespoons Vital Wheat Gluten
2 teaspoons Caraway Seeds
3 teaspoons active dry or instant yeast
Place ingredients in bread pan in order your machine requires, select dough setting. When cycle is complete remove bread pan and turn out dough onto a lightly floured countertop or cutting board. Lightly grease a large baking sheet. Sprinkle with corn meal. Shape dough into 1 large or 2 small round loaves. Place on greased baking sheet. Cover and let rise 45-60 minutes, until doubled in size. Preheat oven to 350 degrees F. Bake for 40 to 45 minutes. Remove from oven and cool on rack. Note: original recipe called for Buckwheat flour. I substituted Rye Flour. Download the Bauernbrot recipe here
BUTTERMILK CHEESE 'N EGG BREAD
3/4 cup buttermilk
1 teaspoon salt
2 tablespoons sugar
4 tablespoons butter
1 large egg plus 1 yolk
3 cups bread flour
1 1/2 teaspoons instant yeast(breadmachine Yeast)
1 cup sharp cheddar cheese -- shredded
Add all ingredients EXCEPT cheese to bread pan as required by manufacturer. Select basic or white bread cycle, light crust. After beep(if you have one-or five minutes before end of kneading cycle-if you don't) get ready to add cheese, But DON'T do it yet! Wait another minute, then start sprinkling in cheese. This will insure little pockets of cheese in your bread. Hopefully, there witll still be pieces of unincorporated cheese sticking up out of the dough. If not, next time wait 2 or 3 minutes more before adding cheese. Download the Buttermilk bread recipe here
BAGELS BY JOYCE
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups water
1 egg
2 teaspoons yeast(I use SAF)
1 tablespoon barley malt syrup for water bath
Add ingredients in order suggested by bread machine manual. Choose dough cycle. When dough has risen (doubled, about):
Divide dough into 7 balls for medium size bagels, 9 balls for smaller bagels. Flatten slightly and punch hole in center with thumb.
Let rise about 20 minutes. Boil in a water bath for about 30 seconds each side. Drain and place on a square of foil. Brush with beaten egg and sprinkle with your choice of seeds(sesame, poppy, etc). Place on a baking sheet that has been covered with parchment. Bake for about 15-20 minutes at 350º. You may have to move bagels around in your oven to ensure bottoms are brown and tops are golden brown.
Note: I like to let the bagels rise on a silpat, non stick sheet placed on a baking sheet. They will not stick which keeps them from deflating when you pick them up.
It is best not to brush egg on bagels when they are placed on the baking sheet. The egg will act like glue and the bagels will stick. Download the Bagel recipe here  
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