By request... Chameleon Bread
Not because it's made with Chameleons, but because this basic dough can be made into a wide variety of things, including Cardamom Rolls. I'm working from memory at work, but I'll correct this from home if this is incorect:
2 C Water, warm (100 F)
1 T yeast
1/4 C sugar [Have also used: Honey, Brown Sugar]
1.5 t salt
1/4 C Oil [could use Canola, Olive or Vegetable]
2 Eggs, beaten
1/2 C Soy Flour [Can use a bit more if you want]
1/2 C Oats [I have used up to 1 C]
4 C White Flour
2 C Whole Wheat Flour
2 T Oil [Again, use whatever kind you want]
2 T Butter
1/4 C Cornmeal
1 Egg, beaten (optional)
1 Ice Cub (optional)
Combine water, yeast sugar. Let stand 5 minutes until foamy. Sift the flour into a separate bowl. Add beaten eggs, oil, salt, soy flour, oats and 1 C of white flour. Whisk together briskly or blend until thoroughly mixed. Add WW Flour. Use whisk until the batter gets too thick. Then shift to a mixing spoon, or if you have a good standing mixer, use the dough hook to mix. Add remaining white flour 1 C at a time until the the batter becomes dough-ey. Now flour a counter and transfer to the counter. Add remaining flour slowly while kneading the bread over the course of 10-15 minutes. Depending on the type of flour, you may need slightly more than listed here. The dough will continue to be somewhat stickey, but it should reach a point where it is fairly resilient (you can poke it with your finger and it pops back up) and you only need to use a bit of flour on the kneading surface to keep it from sticking to the counter.
Now oil a large bowl with the oil and transfer the dough to the bowl. Flip it over to coat it with oil.
Let rise 1.5-2.5 hours, in a warm place, covered with a damp cloth.
Preheat the oven to 350.
[Now comes the Chameleon part - you can really use this for lots of different things - from sweet to savory. You can add herbs/spices to the loaves, cheese, sugar, sweets, dried fruit - go wild! Remaining recipe is just simple bread.]
Butter two loaf pans and coat with cornmeal.
[Optional: You can also preheat the oven a bit hotter, 375 or 400, and then immedieatly turn it down when it starts baking to give the crust a bit more crunch.]
Punch down the dough. Cut dough into two loaves. Knead for another 1-3 minutes each, but be careful not to add too much more flour or knead it too much or it'll make it dry and tough. Just use enough to keep it from sticking (and mix in any extra tastey stuff you add, like fruit or herbs).
Transfer the loaves to the loaf pans.
[Optional - Beat the one egg, add a tablespoon of water and use a basting brush to apply the mixture to the top of the loaf. Crispy and dark brown crust!]
Put the loaf pans in the oven. Then immediately add the ice cubes. This makes the dough moist. (careful not to add too many or it makes it doughey)
Bake approx. 30 minutes. Let cool in pan for 3-5 minutes, then remove from pan to cool.
EAT WHEN IT'S HOT!
2 C Water, warm (100 F)
1 T yeast
1/4 C sugar [Have also used: Honey, Brown Sugar]
1.5 t salt
1/4 C Oil [could use Canola, Olive or Vegetable]
2 Eggs, beaten
1/2 C Soy Flour [Can use a bit more if you want]
1/2 C Oats [I have used up to 1 C]
4 C White Flour
2 C Whole Wheat Flour
2 T Oil [Again, use whatever kind you want]
2 T Butter
1/4 C Cornmeal
1 Egg, beaten (optional)
1 Ice Cub (optional)
Combine water, yeast sugar. Let stand 5 minutes until foamy. Sift the flour into a separate bowl. Add beaten eggs, oil, salt, soy flour, oats and 1 C of white flour. Whisk together briskly or blend until thoroughly mixed. Add WW Flour. Use whisk until the batter gets too thick. Then shift to a mixing spoon, or if you have a good standing mixer, use the dough hook to mix. Add remaining white flour 1 C at a time until the the batter becomes dough-ey. Now flour a counter and transfer to the counter. Add remaining flour slowly while kneading the bread over the course of 10-15 minutes. Depending on the type of flour, you may need slightly more than listed here. The dough will continue to be somewhat stickey, but it should reach a point where it is fairly resilient (you can poke it with your finger and it pops back up) and you only need to use a bit of flour on the kneading surface to keep it from sticking to the counter.
Now oil a large bowl with the oil and transfer the dough to the bowl. Flip it over to coat it with oil.
Let rise 1.5-2.5 hours, in a warm place, covered with a damp cloth.
Preheat the oven to 350.
[Now comes the Chameleon part - you can really use this for lots of different things - from sweet to savory. You can add herbs/spices to the loaves, cheese, sugar, sweets, dried fruit - go wild! Remaining recipe is just simple bread.]
Butter two loaf pans and coat with cornmeal.
[Optional: You can also preheat the oven a bit hotter, 375 or 400, and then immedieatly turn it down when it starts baking to give the crust a bit more crunch.]
Punch down the dough. Cut dough into two loaves. Knead for another 1-3 minutes each, but be careful not to add too much more flour or knead it too much or it'll make it dry and tough. Just use enough to keep it from sticking (and mix in any extra tastey stuff you add, like fruit or herbs).
Transfer the loaves to the loaf pans.
[Optional - Beat the one egg, add a tablespoon of water and use a basting brush to apply the mixture to the top of the loaf. Crispy and dark brown crust!]
Put the loaf pans in the oven. Then immediately add the ice cubes. This makes the dough moist. (careful not to add too many or it makes it doughey)
Bake approx. 30 minutes. Let cool in pan for 3-5 minutes, then remove from pan to cool.
EAT WHEN IT'S HOT!