[Screaming Eagle]

I thought I'd start a thread on different breads from around the world that you've either tried or considered trying. I ran across this recipe for Pulla (Finland) which is very similar to some recipes I've seen for Challah (Jewish bread). I'll start it off with these. Flatbreads, leavened breads, sourdough, hardtack, bannock...they all work when you're hungry.

Pulla

2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
2 packages of active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom (or more if you like)
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar (to sprinkle on top)

Warm the milk in a small saucepan until lukewarm. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.

Here's a recipe for Challah. Lots of them out there and you can add raisins, sprinkle with poppy seeds or sesame seeds, add cinammon, onion...hey, it's your bread:

Challah
2¾ hours | 2 hours prep

SERVES 8 -10 , 4 medium challahs
8-9 cups flour (pre-sifted is fine)
3/4-1 cup sugar
sugar
1 tablespoon salt
2 ounces fresh yeast
2 1/2 cups water (warm, use your wrist to check it)
1/2 cup oil
5 eggs
1.Mix together the water and the yeast with a handful of sugar let sit covered for about 10 minutes until yeast activates.Mix in 2 1/2 cups flour, the sugar and oil.Mix in 4 eggs.Mix in 1 1/2 cups flour very well.Add another 4-5 cups flour until a soft dough is formed.Knead well.Place dough into a large oiled bowl, cover with saran wrap and dish towel and keep out of draft.Let rise until double 1-2 hours. Divide dough into 3 equal balls.If making a 3 braided challah divide each ball into 3 parts roll out and braid.If making a 6 braided challh divide each ball into 6 parts roll out and braid.Let rise for about 1/2 hour uncovered.Beat egg and brush on challah.Bake in a pre-heated oven at 350 degrees for 45 minutes or until golden brown.

Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.

Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.

Brush each loaf with egg wash and sprinkle with sugar. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check towards the end of baking to be sure bottom doesn't burn

Here's another recipe for Challah that looks good:

Challah

1/2 cup oil

1/2 cup honey

1 tablespoon salt

3 eggs

2 cups warm water

50 grams Yeast or 2 Fleishman's yeast cakes or 3 packages Fleishman`s dried yeast

8 to 9 cups flour (whole wheat and white), a combination of both flours makes the best challahs.



--------------------------------------------------------------------------------

Mix the ingredients - putting the oil into the bowl first and then measure and add the honey - using the same measuring cup that you measured the oil in. This little trick allows the honey to run smoothly out of the measuring cup. Add the remaining ingredients in the order given.

In Israel the yeast can be purchased in two forms. One is a measured bag of 50 grams in a solid form, and the other is a bag of yeast granules. I use the yeast granules and these dissolve well mixed into the recipe just before the flour is added. If you use the American yeast I dissolve it in 1 cup of the warm water before putting it into the bowl.

When making my challah in an electric mixer I let it knead for 3 minutes and then do a little hand kneading as I transfer the dough into an oiled bowl. If it is kneaded by hand, it is necessary to knead the dough for 10 minutes.

Let the dough rise in a large bowl that has been coated with oil. When transferring the dough into the oiled bowl, be sure to turn it on all sides so that it gets a thin coating of oil. Place the bowl in a warm place until the dough is double in size--punch down and knead a bit more.

Place the dough back in the bowl and let it rise a second time. This should take about one hour. Punch down and cut into sizes desired. For very special occasions, I make one large challah using all of the dough. When the breads are shaped, brush them generously with egg yolk and sprinkle either poppy seeds or sesame seeds on the loaves.

Bake in 350° oven for approximately 25-30 minutes. or until the challah sounds hollow when tapped on the bottom.

[Screaming Eagle]

I've never tried this but it's a simple recipe that can make use of those wheat sprouts:

Essene Bread

First you will want to sprout your wheat. You will want to buy organic hard wheat berries. These are available at your local health food store or local co-op. You could also order them in bulk online and through mail order.

The quantity of the seeds you sprout will yield you double the amount of dough. So if you have 2 cups sprouted wheat berries it will yield you 4 cups of wheat to bake with.

Cover your seeds with water in a clean glass jar with a suitable sprouting lid. Rinse these off 2 times a day for 3-5 days. You will want to use them when they have a small tail that is slightly green.
Step 2
Rinse well and grind them up with a wheat grinder or food processor.

Step 3
Next shape this mixture into small loaves. You won't want to make them as tall and thick as regular loaves of bread. Place them on an oiled cookie sheet or a baking stone.

Step 4
You can then set them outside in the sun to bake for up to 10 hours in the summertime or else place the loaves in an oven or dehydrator on a very low setting (100 degrees) for up to 12 hours. You will want to turn your loaves midway. You could alternately make spirals by rolling the dough into long strips and forming a spiral shape. These are wonderful for solar baked pizzas. (just top with your favorite toppings and bake as described above).

[Screaming Eagle]

Bannock

Bannock is a quick bread, similar to a baking powder biscuit.

Ingredients
4 cups flour
8 tsp. baking powder
1/4 cup lard or shortening
1 Tbsp. white sugar
1 tsp. salt
3 cups cold water (approx.)
Instructions
Mix together first 5 ingredients until crumbly. Add about 3 cups cold water and mix until it is not sticky.
Wrap on clean, green stick and cook over coals until golden brown.
Where open fires are prohibited, cook in frying pan until golden brown and turn. Cook until done.

[Screaming Eagle]

Since my sweet potatoes are about ready for pulling, I'm including these. You can also use pumpkin.

SWEET POTATO BREAD

3 c. sugar
3 c. flour
1 c. chopped nuts
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. soda
1 c. oil
1 c. cooked sweet potatoes
4 eggs

Mix enough to be well blended. Pour in well-greased and floured coffee cans (3). Fill half full. Bake 1 hour at 350 degrees. When cool, remove from cans. Wash and dry cans, place bread back in cans, put lids on and store. Bread can be frozen


SWEET POTATO ROLLS OR BREAD

This is a traditional American bread that can be made with winter squash. It is deep yellow in color and has lightness and a lasting moisture. It is probably better baked as rolls than as a loaf; however, either form comes through extremely well. About 24 rolls or 2 loaves. 4 tbsp. granulated sugar 1/2 c. warm water (100-115 degree., approx.) 3 tbsp. melted butter 1 tbsp. salt 3 eggs 3-3 1/2 c. all-purpose flour, approx. 1/2 c. mashed sweet potatoes or yams (if canned, drained of all liquids first) 2 tbsp. cream
Combine the yeast with 1 tablespoon of the sugar and the warm water in a mixing bowl and let proof for 5 minutes. Add the remaining sugar, the butter, salt and 2 of the eggs to the yeast mixture, and stir to blend well. Stir in the flour, 1 cup at a time, then stir in the sweet potatoes.

Turn out on a lightly floured board and knead for 2-3 minutes, adding only enough flour to prevent the dough from sticking to the board. (The dough will be soft, so do not knead too heavily.) When the dough smooth and springy to the touch, shape it into a ball. Put in a buttered bowl and turn to coat the surface with butter. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk, about 1 hour.

Punch the dough down, then shape it into a ball and let rest for 20 minutes. Pull off equal pieces about the size of a golf balls and shape into balls, about 2 dozen of them. Place them on a buttered cookie sheet about 2 inches apart or, if you want the rolls joined, about 1/4 inch apart. Cover and let rise until doubled in bulk. Beat the remaining egg with the cream and brush this onto the rolls. Bake in a preheated 375 degree oven for about 20 minutes, or until the rolls sound hollow when tapped on the bottom and are a lovely brown color.

Variation: After the dough has had its first rising, punch down, let rest for 2 minutes, and then turn out on a floured board. Divide in half, shape into loaves and place in 2 buttered 9 x 5 x 3 inch loaf pans. Let rise until almost doubled in bulk. Bake at 375 degrees for 40-45 minutes.




CHEROKEE INDIAN SWEET POTATO BREAD

1 qt. cornmeal or (1/2 qt. meal and 1/2 qt. flour)
1 tsp. soda
3 c. diced sweet potatoes
12 corn blades

Mix cornmeal, soda and potatoes with enough boiling water to make a stiff dough. Knead well to make firm bread. Wash corn blades and scald them in hot water. Put dough on large end of blades and be sure all sides are covered with blade and tie end of blade in a loop. Drop bread in boiling water. Boil 45 minutes.
MOUNTAIN ALTITUDE BAKING:

At all altitudes over 3, 500 feet increase baking temperature 25 degrees.

At 3, 500 feet add 1 tablespoon flour and then add one tablespoon for each 1, 500 feet increase in elevation.

Use maximum amount of egg called for in recipe. If part of egg is needed to make full measure, add white - not yoke.

If recipe calls for baking powder or baking soda - reduce 1 teaspoon to 3/4 - 2/3 from 2, 000 to 3, 500 feet - 1 teaspoon to 2/3 - 1/2 from 3, 500 to 5, 000 feet.



SWEET POTATO - PRUNE BREAD

1 c. pitted prunes, coarsely chopped
3 3/4 c. plus 1 tbsp. bread flour, divided
1 c. whole wheat flour
2 pkgs. dry yeast
3/4 tsp. salt
1 c. sweet potatoes, cooked & mashed
1 c. skim milk, very warm (120 to 130 degrees)
1/4 c. plus 1 tbsp. honey, divided
1 tbsp. vegetable oil
2 tsp. unsweetened orange juice

Toss prunes with 1 tablespoon flour; set aside. Combine 1 1/2 cups bread flour, wheat flour, yeast and salt in large bowl; stir well. Add sweet potatoes, milk, 1/4 cup honey and oil. Beat with mixer at medium speed for 2 minutes or until smooth. Stir in 1 1/2 cups bread flour to form soft dough.
Turn dough out on floured board. Knead until smooth and elastic (10 minutes). Add prune mixture and enough of remaining 3/4 cup bread flour, 2 tablespoons at a time. Place dough in large bowl coated with vegetable oil spray. Turn to coat top. Cover and let rise 50 minutes until doubled. Punch down.

Divide dough into 3 equal portions. Roll each portion into 15 inch rope. Braid the ropes, pinching ends to seal. Place on baking sheet coated with vegetable spray. Cover and let rise 30 minutes until double in bulk.

Bake at 305 degrees for 40 minutes until loaf sounds hollow when tapped. Remove from pan and place on wire rack. Combine remaining 1 tablespoon honey and orange juice and brush on loaf. Cool. Delicious! No mistake - no eggs and only 1 tablespoon oil!



SWEET POTATO BREAD

Combine:

3 c. flour
3 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 tsp. baking powder
1/2 tsp. soda

Mix this and beat well:

3 eggs
1/2 c. peanut oil
1/2 c. butter
2 c. mashed sweet potatoes

Beat all this into dry mixture. Add 1 teaspoon vanilla and 1 cup chopped peanuts. Bake at 350 degrees for 45 minutes to 1 hour in 4 greased coffee cans.
Good sliced as is or spread with a filling to make party treats. Cream cheese makes excellent spread. Bread is better if kept in closed container for a day before serving.

[Screaming Eagle]

Hot water cornbread; simple and easy

HOT WATER CORNBREAD

2 c. cornmeal
1/2 tsp. salt (optional)
2 c. boiling water
1/2 c. cooking oil

Combine cornmeal and salt in medium bowl. Make sure water has boiled. Pour boiling water into cornmeal mixture. Stir until soft mixture forms. If too thick add more boiling water. Scoop out with a large mixing spoon.. Place in greased skillet. Form like a pancake. Cook both sides until golden brown.

************

HOT WATER CORNBREAD

1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt

Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons of shortening. This produces a firm mound of dough. Set the dough aside and let it cool for approximately 20 minutes.

After the dough is cool, work in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water. Pinch off a piece of dough and pat into small round cakes. You may either fry the cakes immediately or refrigerate on wax paper for later cooking.

Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside, yet be soft on the inside.

[Screaming Eagle]

This stuff is awesome and almost a meal in itself:

Southwest style cornbread

May add bellpepper, celery and more onion for taste.
Very wholesome and easy to make. Just make sure the oven is good and hot and that you cook it long enough to really brown the top good so it won't be soft inside:

Southwestern Style Cornbread

2 - C cornmeal mix white or yellow (not jiffy!!!)
1 - Table spoon self rising flour
¼ - tea spoon granulated garlic
1 - Cup Sharp Cheddar Cheese (shredded)
½ - Cup finely chopped onions
2- Table spoons chopped Jalapeno peppers
You can remove the seed and membrane so it
won't be so hot! But this is where you can make it as hot
as you want.
1- 15 oz. can of a name brand cream style corn. All of it.
1- 15 oz can of a name brand Whole kernel corn drained
1 - small jar of pimentos (finely chopped
½ - Cup vegetable oil
¾ - Cup butter milk

Pre. Heat oven to 400 df
Mix all ingredients together
In a 10 inch cast iron skillet. Add a little vegetable oil
And roll it around and place on a top eye till it starts to
Smoke then roll around again and add your mix. Shake it
To level it then place it into your hot oven,
BAKE TILL DARK BROWN ON TOP OR IT WILL BE
SOFT IN THE CENTER.

[Screaming Eagle]

Amish Friendship bread; it's really almost like a cake.

AMISH FRIENDSHIP BREAD

Starter
(Do not refrigerate)
3 cups milk
3 cups sugar
3 cups flour
Day 1 -- Mix 1 cup milk, 1 cup sugar, and 1 cup flour.
Days 2 through 4 -- Stir each day.
Day 5 -- Add 1 cup milk, 1 cup sugar, and 1 cup flour.
Days 6 through 9 -- Stir each day.
Day 10 -- Add 1 cup milk, 1 cup sugar, 1 cup flour.
Into each of three containers, put 1 cup of the mixture. Give to
3 friends or keep one for yourself as a starter and give 2 away.
With remaining batter, make the bread:

Bread
2/3 cup oil
2 cups flour
1 cup sugar
3 eggs
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1-1/2 tsp. salt
1-1/2 tsp. baking powder

Add these ingredients to starter. Pour mixture into 2 loaf pans
or 1 Bundt cake pan that has been greased and floured. Bake at
350 degrees for 45 to 50 minutes. You can also add raisins,
blueberries, nuts, apples, bananas, etc. if you desire. Yield 2
loaves or 1 cake.

AMISH FRIENDSHIP STARTER:
1 cup sugar
1 cup milk
1 cup flour

Combine the above ingredients in large airtight container with
lid and store at room temperature. Do not refrigerate.
Stir starter every day for 17 days, cover lightly.
For the next 10 days, handle starter according to the following
instructions:
On day 18, do nothing.
On days 19, 20 and 21 stir.
On day 22, stir and add:
1 cup flour
1 cup sugar
1 cup milk
Stir again.
Stir on days 23, 24, 25 and 26.
on day 27, add:
1 cup flour
1 cup sugar
1 cup milk
Stir. You should have about 4 cups of starter.
Take out 1 cup three times. Give 1 cup each to two friends and
keep the remaining 2 cups for yourself. 1 to keep for your own
starter, and the rest to use in the Amish Bread recipe. (You
will probably have a little more than 1 cup for the recipe)
When you give 1 cup of the starter to friends, include the
following instructions:

KEEPING A STARTER GOING:
Do not refrigerate, and do not use a metal spoon when feeding
this starter.
On day 1 (the day you receive your starter), do nothing.
On days 2,3 and 4, stir.
On day 5, stir in:
1 cup flour
1 cup sugar
1 cup milk
Pour mixture into a large glass mixing bowl; cover lightly.
Mixture will rise.
Stir on days 6,7,8 and 9.
On day 10, stir in:
1 cup flour
1 cup sugar
1 cup milk
Stir. Measure out 3 cups into 1-cup containers and give to 3
friends. This will leave you 1 cup, which is your starter. Of
course, if you're ready to make more bread, give starter to 2
friends instead of 3, keeping 1 cup for the bread, and the other
cup for your own starter.

FRIENDSHIP CAKE:
Add to remaining starter (after taking out 1 cup for new
starter)
1 cup sugar
2 cups flour
2/3 cup oil
3 eggs
1/2 tsp. salt
1/2 tsp. Baking Soda
1-1/2 tsp. cinnamon
2 tsp. vanilla

Mix all ingredients well and place in bundt pan.

Mix together:
1/2 cup soft butter
1 tsp. cinnamon
1 tsp. flour
1 cup brown sugar

Drop by spoonful on top of batter.
Bake in 350 degree preheated oven for about 45 minutes. Can
also be baked in 9"x13" pan approximately 35 minutes.
If desired add raisins, nuts, or chocolate chips.

[Screaming Eagle]

No knead bread; can be made in a cast iron pot.

Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a minioven.) As a bonus, the loaves need no hand shaping because the dough just conforms to the container shape as it expands.

This basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust and deep, sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.

Should you ever want a change of pace from the basic loaf, it's an easy matter to add a few accents for a rather different effect. See the rosemary-black olive variation at the end of the recipe.

Makes 1 large loaf, 12 to 14 slices.

4 cups (20 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed

1 teaspoon granulated sugar

2 teaspoons table salt

3/4 teaspoon instant, fast-rising or bread-machine yeast

2 cups ice water, plus more if needed

Corn oil, canola oil or other flavorless vegetable oil or oil spray for coating dough

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt and yeast. Vigorously stir the water into the bowl, scraping down the sides and mixing until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in more water, a bit at a time, just enough to blend the ingredients. Don't over-moisten; the dough should be very stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for three to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once about halfway through the rise.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated; don't stir. Brush or spray the surface with oil. Re-cover the bowl with plastic wrap that has been coated with nonstick spray. Let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size; remove the plastic if the dough nears it.

Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Heat a 3 1/2- to 4-quart (or larger) heavy metal pot or Dutch oven in the oven until sizzling hot (test with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking: Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 425 degrees. Bake for 15 to 20 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 209 to 212 degrees on an instant-read thermometer). When it seems done, bake 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack and cool thoroughly.

Serving And Storing: Cut or tear the loaf into portions; it tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degree oven for a few minutes. The bread will keep at room temperature for three days, and may be frozen, airtight, for up to two months.

VARIATION: Crusty Rosemary And Olive Pot Bread — Stir 1 cup pitted, coarsely chopped kalamata olives (well drained) and 3 tablespoons finely chopped fresh (not dried) rosemary needles (discard the stems) into the dough along with the water. Proceed exactly as directed in the original recipe.

[olebama]

The wife makes the Amish Friendship bread. It is fantastic. I have a question about the CHEROKEE INDIAN SWEET POTATO BREAD. What are Corn blades? Would that be the shucks? The green leaves that you through away??

[Screaming Eagle]

That Amish bread is indeed good stuff. I think you're right about the shucks.

Here's a recipe for Naan which is a flatbread from India. Great stuff. You can add minced lamb, onion etc according to your own taste:

INGREDIENTS (Nutrition)
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
..DIRECTIONS
1.Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2.Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3.Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4.Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.