Best Blue Ribbon Winning Whole Barley Sandwich Bread With Video Recipes

BARLEY BREAD

Steps:

• Place all ingredients except seeds in the bread machine according to the manufactures directions.
• Press dough / fruit and nut cycle. At the beep add the seeds.
• When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
• Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
• rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

BANANA BARLEY BREAD

Steps:

• Preheat oven to 350F, or 325F for convection oven.
• Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
• Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
• Spray an 8X4" loaf pan with non-stick spray. Pour batter into pan.
• Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
• This recipe can also be made as 12 muffins - bake for about 20 minutes.

BARLEY BREAD

Steps:

• Spray a baking sheet with nonstick spray.
• Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well. Let the yeast bubble and foam.
• In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water. Mix together well.
• Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
• Add the yeast mixture and mix well.
• Add the bean flour and mix well.
• Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
• Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
• Form 2 small balls and place them on the cookie sheet. Make a small cut in the tops of each.
• Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
• Preheat the oven to 350 degrees. Bake for 1 hour.

BLUE RIBBON WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

WHOLE WHEAT BRAN SANDWICH BREAD

Steps:

• Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
• Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
• Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
• Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
• To cut for sandwiches, let it sit until the next day; it's much easer to slice then!

BLUE RIBBON WHITE BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
• Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.