Best Shaker Loaf Recipes

Shaker-Style Walnut and Rosemary Loaf image

Yield Makes 2 loaves

Number Of Ingredients 12

2 1/4 cups very warm whole milk (120°F)
3 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
2 teaspoons salt
1/4 cup warm water (110°F to 115°F)
2 envelopes active dry yeast
1 large egg, beaten to blend
6 1/2 cups (about) all purpose flour
1 cup coarsely chopped walnuts
2 teaspoons chopped fresh rosemary
Vegetable oil
1 large egg yolk, beaten with 1 tablespoon whole milk (for glaze)

Steps:

Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm. Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes.
Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.

Shaker Loaf image

Provided by Martha Stewart

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 7

1 envelope active dry yeast
2 tablespoons warm water (110 degrees)
1 tablespoon sugar
1 cup warm milk (110 degrees)
3 tablespoons butter, softened, plus more for bowl and pan
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour, plus more for work surface

Steps:

Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.
With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.
Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.
Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.