Yeasted ginger carrot bread

(adapted from http://waywardspark.com/yeasted-carrot-ginger-bread/)

• 1.5 c. tea, cooled to lukewarm
• 2 c. finely chopped or grated carrot (food processor is helpful)
• 1 TBS finely minced ginger (I use a garlic twist to mince it)
• 1/2 c. warm water
• 1 TBS yeast
• 3 TBS honey
• 1 tsp salt
• 1.5 c. rye flour
• 4-4.5 c. white flour

Dissolve yeast in warm water, following package directions.  Stir in all other ingredients except flour.  Gradually stir in flour.  Knead for 10 min.

Let rise until doubled, about 1 hour.

Form into 2 loaves.  Place each in a greased loaf pan.  Let rise until doubled, about 40 min.

Bake at 350 for 40-45 min.

Multigrain bread

(Cora's recipe with my modifications)

• 1 c. white flour
• 1 c. whole wheat flour
• 1 c. rye flour
• seeds (handful of each kind--I use flax, sunflower, and pumpkin)
  
• 2 TBS butter
• 2 TBS sugar
• 2 TBS milk powder
• scant 1/2 tsp salt
• 1.5 c. water
• 1.5 tsp yeast

Add everything to bread machine in appropriate order. Bake on multigrain cycle. Intended to be a somewhat dense bread.

Pull-Apart Cheesy Onion Bread

(From http://www.delish.com/recipefinder/pull-apart-cheesy-onion-bread-recipe)

• 1 1/2 stick(s) cold unsalted butter, 1 stick cubed
• 1 large onion, finely chopped
• 1 tablespoon(s) poppy seeds
• Kosher salt and freshly ground pepper
• 1 cup(s) (3 ounces) coarsely shredded Gruyère cheese
• 2 cup(s) all-purpose flour, plus more for dusting
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1 teaspoon(s) salt
• 1 cup(s) buttermilk

1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Spoon bread

• 1/4 c. flour
• 1 TBSP sugar
• 1 tsp salt
• 1 tsp baking powder
• 3/4 c. cornmeal
• 1 egg, beaten
• 1.5 c. milk
• 2 TBSP butter

Sift flour, sugar, salt, and baking powder. Add cornmeal.

Stir in egg and 1 c. milk until well blended.

Melt 2 TBSP butter in baking dish. Pour in batter. Pour remaining 1/2 c. milk on top.

Bake at least 45 minutes until crusty.

Notes:
What's the baking temperature?

Bailey's Irish Cream Bread

(From http://recipes.chef2chef.net/recipe-archive/30/163246.shtml)

• 1 1/3 c. water
• 2 TBS Bailey's
• 3 c. flour
• 1 pkg yeast (2 1/4 tsp)
  
• 1/3 c. brown sugar
• 1 c. quick oats
• 1/2 tsp salt (or less)
  

Combine dry ingredients. Add wet ingredients. Mix well. Let rise 1 hour.

Put dough into a greased and floured loaf pan. The dough will be very elastic. Push it into the corners of the pan. Let it rise 10 min more.

Bake at 350F for 40 min or until done.

Notes and adjustments:
This doesn't like to rise much, but I got it to rise pretty well. I foamed the yeast in 1/3 c. warm water, and I warmed the rest of the water to the temperature recommended on the yeast package. The first rise was at least an hour, and the second rise was about an hour also.

Last time I used regular oats instead of quick oats, and I soaked them in the warm water for ~5 min. This seems to have cooked them and led to a smooth bread instead of one with discernible oatmeal bits.

I did not knead the dough or flour the bread pan.

One Rise Whole Grain Rolls (Kashi)

(From http://bread.betterrecipes.com/one-rise-whole-grain-rolls.html)

• 2 cups (10 ounces) white flour
• 1/2 cup (2.5 ounces) whole wheat flour
• 1/2 cup (2.5 ounces) rye flour
• 1 cup (8 ounces) warm whole milk
• 2 Tablespoons (1 ounce) sugar
• 4 Tablespoons (2 ounces) softened butter
• 2 envelopes (.5 ounce) commercial dried yeast
• 1 1/2 teaspoons salt
• 1 cup cooked kashi pilaf

Combine all the ingredients, except the kashi pilaf, in a small commercial (Kitchenaid or comparable brand) stand mixer with the dough hook attachment. Mix on low speed for 10 minutes. Add the kashi pilaf and mix for one minute.

Divide the dough into 15-16 roughly equal 2 ounce portions. Roll each dough portions into balls and place on a baking sheet lined with parchment paper. Spray the rolls with vegetable oil based cooking spray and cover with plastic wrap.

Allow the rolls to rest (proof) in a warm place for 30-45 minutes until they have significantly increased in size. Remove the plastic wrap and lightly slash the top of each roll with a sharp knife. Bake the rolls in a 350 degree oven for 14 minutes.

Comments:
Recipe calls for too much salt--use <1 tsp. I used 2 parts whole wheat flour and 1 part white flour. Rising time was longer than in the recipe. Cooking time was about double! Results tasted fine.