Bigsurbakeryhidebreadrecipe

BIG SUR HIGH POWER BARS

Steps:

• Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
• On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
• Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
• Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
• In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
• Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
• With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
• Wrap individually in parchment paper (or waxed paper).

OUTRAGEOUSLY EASY BIG BREAD

Steps:

• This recipe can be halved to make one loaf.
• Combine yeast and warm water in a small bowl without stirring, set aside.
• Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
• Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
• On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
• Bake in a 375 degree oven for 23 minutes.

SULLIVAN ST. BAKERY BREAD

Steps:

• Mix the first 3 dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Dough will look shaggy and sticky.
• Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest at least 12 hours at room temperature (approx. 65-72°F) or overnight.
• Remove the dough from the bowl and fold once or twice (my dough was very soft so I just folded it over in the bowl with a spatula). Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. (This is difficult due to its wetness, but it's not wise to add too much flour to the dough. The point is to scrape it out onto a generously floured surface and coat the dough with enough flour to keep it from 'mostly' spreading.) Generously coat a cotton towel with flour, wheat bran or cornmeal (about 1/4 cup); place the dough seam side down on the towel and dust with flour, being gentle so as preserve the air bubbles. (Note: Instead of placing on a towel, place the dough on a flour-dusted piece of parchment paper. It will be easier to transfer.) Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Don't rush, it's a slow rising dough.
• Preheat oven to 450-500°F Place the pot (see in description above) in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough (if using parchment paper, lift then place with paper) in the pot seam side up. Shake pot to evenly distribute dough, if necessary, but it should straighten out during the cooking process. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cool on wire rack.
• Variations: In Step 1, add either 1/4 cup chopped fresh rosemary; 1/2 cup roughly chopped pitted kalamata or other olives; 1/3 cup grated Parmesan and 1/2 tsp freshly ground pepper; 1 head of roasted garlic cloves (each chopped in half) or 1/4 cup oil-packed sun-dried tomatoes, drained well and finely chopped.
• You can also make a rustic version of this bread by replacing one of the cups of bread flour with whole-wheat flour and adding 1/4 cup each of wheat bran and flaxseeds.

BIG SUR BAKERY HIDE BREAD RECIPE

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350*F.
• Line a baking sheet with parchment paper if desired.
• Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
• Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
• To serve, slice each patty in half, toast it well, and smear with butter
• Note:
• A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
• Makes about fifteen 4-inch patties.