Sun Oven Saffron Potato Bread Recipes

POTATO AND SAFFRON BREAD

Steps:

• Cook potato. Drain, saving 7 oz. of the cooking water. Mash the potato without any additions and set aside to cool.
• Put the saffron threads into the reserved hot potato water and let them steep for at least 30 minutes. If you have time, 3-4 hours is better.
• Place all ingredients in bread machine in order recommended by manufacturer. Set on dough cycle.
• After cycle concludes, remove and shape into a round loaf or desired shape. Cover with oiled plastic wrap and let rise 30-45 minutes. Preheat oven to 400 deg. F.
• Slash loaf down and across, in a tic-tac-toe pattern. Bake for 35- 40 minutes.
• Note: I used only a 1/2 tsp of saffron threads, and that was sufficient to create a beautiful loaf. I'm sure more would have been wonderful.

SIMPLE SUN OVEN BREAD

Steps:

• Pour the water into the bread machine pan. Sprinkle the flour over the water making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Check the dough after a few minutes of kneading and add a little more water if needed. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.

SUN OVEN SWEET POTATO BREAD

Steps:

• Pour the water into the pan of a bread machine. Sprinkle the flour, oats, and dry milk over the water making sure to completely cover it. Add the mashed sweet potato. Place the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the machine to the dough setting and press start. When the cycle has finished turn the dough out onto a lightly floured surface and punch down gently. Shape the dough into a loaf and put it in a lightly oiled bread pan. Cover with oiled plastic wrap and let rise in a warm spot 30 to 40 minutes. Set the Sun Oven out to preheat while the bread rises. Just before putting the bread in the Sun Oven spray the top with water and a sprinkling of rolled oats. Bake until lightly golden and sounds hollow when tapped, 45 minutes to an hour.

SUN OVEN POTATO AND CARROT BAKE

Steps:

• Set Sun Oven out to preheat. Put the carrots in a shallow pot, add 1/3 cup water, and dot with 2 tablespoons of the butter. Cover and transfer to the Sun Oven. Arrange the potatoes around the sides of the pot and on the lid if they don't all fit. Cook until carrots and potatoes are tender, about 2 hours. Leave the Sun Oven out. Press the carrots and any cooking juices through a ricer into a large bowl. Cut the potatoes in half, scoop out the flesh, and press through the rice into the bowl. Using an electric mixer beat in the remaining 4 tablespoons butter, cheese and gradually add the milk until reaching the desired consistency. Season to taste with salt. Butter an oval roasting pan or baking dish. Spread the potato mixture out in the pan (Can be made one day ahead. Cover and chill). Cover and bake in the Sun Oven until heated through and browned, about 45 minutes. (For conventional ovens, preheat to 350?F and bake uncovered).

SUN OVEN BREAD WITH SUN-DRIED TOMATOES

Steps:

• Put the sun-dried tomatoes in small bowl with enough water to just cover them. Let soak 15 minutes. Drain over a measuring cup to reserve the water. Finely chop the tomatoes. Set aside. If needed, add water to the measuring cup to reach the 1 1/4 cups called for. Pour the water, milk, and oil into the bread machine pan. Cover the liquid with the flours. Sprinkle the cheese over the flour. Add the sugar and salt in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Add the sun-dried tomatoes at the beep or during the last minutes of kneading. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.

SUN OVEN BREAKFAST BREAD

Steps:

• Pour the milk and water into the bread machine pan. Sprinkle flour over the liquids making sure to cover completely. Add the salt, sugar, and butter in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. When the dough cycle has finished turn the dough out onto a lightly floured surface, cut in half, and form two loaves. Place the loaves in lightly oiled bread pans, cover with oiled plastic wrap; let rise 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough is rising. Bake loaves in Sun Oven until lightly browned, 45 minutes to 1 hour. Makes 2 loaves

SUN OVEN BREADSTICKS

Steps:

• Pour the water and olive oil into the bread machine pan. Sprinkle the flour over the water and oil mixture, ensuring that it is completely covered. Add the salt in one corner of the pan. Make a small indentation in the center of the flour without going down as far as the liquid, and add the yeast. Set the bread machine to the dough setting. Press start. Line the dehydrating racks with silpat mats or parchment paper. Set Sun Oven out to preheat. When the dough cycle has finished, remove the dough from the machine, place it on a lightly floured surface and punch it down. Roll it out to a rectangle measuring 9 x 8 inches. Cut it into three 8-inch-long strips. Cut each strip widthwise into ten pieces. Roll and stretch each piece to ten inches. Roll in salt or seeds if using. Arrange on prepared racks, brush with olive oil, cover with plastic wrap and set aside in a warm place for 10 to 15 minutes. Bake in Sun Oven until golden, 40 to 60 minutes. Cool on racks.

SUN OVEN MAPLE OAT BREAD

Steps:

• Pour the water into the pan of a bread machine and add the maple syrup. Sprinkle the flours and oats over the water mixture making sure to completely cover it. Place the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the machine to the dough setting and press start. When the cycle has finished turn the dough out onto a lightly floured surface and punch down gently. Shape the dough into a loaf and put it in a lightly oiled bread pan. Cover with oiled plastic wrap and let rise in a warm spot 30 to 40 minutes. Set the Sun Oven out to preheat while the bread rises. Bake until lightly golden and sounds hollow when tapped, 45 minutes to an hour.

SAFFRON BREAD

Steps:

• Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
• The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
• Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
• Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
• Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
• Then place the bread in a warm location, covered. And allow to rise until doubled in size.
• Once doubled, knead the bread again, and allow to rise until doubled one more time.
• Cut the dough into 6 loaves.
• Knead each dough ball and then place the loaves into greased loaf pans.
• Cover the pans and allow to rise until about level with the top of the pans.
• Bake the loaves at 350 degrees for 1 hour.

SUN OVEN SAFFRON POTATO BREAD

Steps:

• Place the potato in a sauce pan of boiling water, reduce the heat and simmer until tender. Drain the potato, reserving 7/8 cup of the cooking water in a cup. Add the saffron threads to the hot water and let stand for 30 minutes. Mash the potato and let cool. Add the saffron water to the bread machine pan. Add the mashed potato and the egg. Sprinkle flour over the ingredients in the pan, ensuring that they are completely covered. Add the dry milk. Add the honey, butter, and salt in separate corners. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Check the dough after the first few minutes of kneading and add more water, 1 teaspoon at a time, if needed. When the dough cycle has finished turn the dough out onto a lightly floured surface. Gently punch it down. Shape the dough into a plump ball. Place it on a lightly floured baking sheet. Cover with oiled plastic wrap and let rise for 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough rises Slash the top of the loaf with three or four cuts, rotate and repeat to make a criss-cross pattern. Bake this in Sun Oven 1 to 1-1/2 hours or until it sounds hollow when tapped. Turn out onto a wire rack.