Miss Candy’s Bread ~ Part 2

I have been baking up more of Miss Candy’s bread recipes.

Candy sent me an e-mail giving instructions about how to turn her Buttermilk Wheat Dinner Rolls into Rye Bread.

1 C milk
1/3 C Butter
1/3 C Granulated Sugar
2 Eggs
1 1/2 teaspoons salt
2 1/2 C Bread Flour
2 C Rye flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)

Add 1 Tablespoon Caraway Seeds, for a little excitement.

Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer.

For Bread:

I divided the dough in two and formed round loaves.  Let rise in a warm place until doubled.  Make an X slash across the top of the proofed loaf with a sharp knife.  This allows the bread crust to nicely expand while baking.  Bake in a preheated 375 degree oven for 12 to 15 minutes or until golden brown; cool on wire racks.

For Rolls:

Grease two 9-inch cake pans. Divide dough into 16 equal pieces and shape into balls.

Let rise in a warm place until doubled. Bake in a preheated 375 degree oven for 12 to 15 minutes or until golden brown.  Remove from pans immediately and cool on wire racks.

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I also made Whole Wheat Molasses Bread.  I had a little trouble with the first batch of dough.  I like to use my bread machine to do the mixing and rising steps.  I think the bread machine offers a more controlled environment for the dough.  The bread machine doesn’t need close babysitting, but I don’t recommend going out to do chores while the bread machine is working.  It’s just better to check it once in a while.

Round two was a success!  I did have to add another 1/4 C of Orange Juice to my dough.  Due to time, and the fact I must have 5 projects going on at once, I made one big round loaf.  Next time I will split the dough and make two loaves.  I would also like to experiment with replacing the molasses with honey.

Two more wonderful bread recipes from the Lazy J Bar C Farm, Thank You Candy!

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In other news:

 I am fighting a headcold with a terrible cough.  Terrible cough!

We got our first calf on Friday morning and calf #2 Sunday morning.

Winter storm heading our way.  Low pressure means many calves in our near future.

Happy Monday!


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6 Responses to Miss Candy’s Bread ~ Part 2

  1. Kim says:

    The bread looks delicious! I hope your cold leaves quickly. I had that problem last week, but feel better this week. Good luck with calving!

    • Robyn says:

      Kim, I really enjoy Candy’s bread recipes! They are easy and delicious. J’s folks winter in the Black Hills and are coming home today. We will have lots of good help for calving.

  2. Linda says:

    I feel for you. Hubby and I are just now finally getting over colds like what you have now. *hugs*
    Thank you so much for this recipe. I have bookmarked it.

    Feel better, soon. God bless!

  3. Candy C. says:

    Gosh Robyn, your bread looks wonderful! I’m glad you got the whole wheat bread recipe to work out, there are so many variables when making bread including humidity and the type/brand of flour used. If you want a whole wheat recipe with honey, look on my blog for the 100% Whole Wheat bread recipe, it uses honey instead of molasses and is just a tad different than the one you used.
    I’m glad you are starting to feel better, nothing worse than a bad cough that won’t go away. Have fun with the calving! 🙂

  4. lisa says:

    It came out beautiful! Thanks so much for sharing at Mix it up Monday 🙂

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