Saturday, April 14, 2012

SQUAW BREAD-- like Cheesecake Factory




My cute niece found this recipe and asked if she could come over and have me help her make it. She loves the Squaw Bread at the The Cheesecake Factory and she found this recipe somewhere. The instructions were confusing and complicated. I made some minor changes to make it easier to understand (and to make). It turned out really good. If you love the Squaw Bread at the "Factory" you might want to try it. If you do; let me know what you think.

2 c. warm water
1 1/2 T. dry active yeast

1/3 c. vegetable oil
1/4 c. honey
2 T. molasses

3 1/2 c. bread flour
1/2 c. whole wheat flour
1 1/2 c. medium or dark rye flour
1/2 cup dry powdered milk
1/2 c. packed brown sugar
2 1/2 t. salt

2 T. melted butter for brushing
2 T. rolled oats (optional for top)
1 T. milk (to soak oats in - optional)

Mix warm water and yeast in bowl to dissolve. Set aside.

Put 3 cups of the bread flour, whole wheat flour, rye flour, powdered milk brown sugar and salt in bowl of your bread mixer (not bread machine). Use regular mixing paddle and mix until well combined

In another bowl mix honey, molasses and oil. At this point you will have 3 bowls of mixtures: water and yeast, dry ingredients and oil, molasses and honey.

Turn on your bread mixer and slowly add both liquid mixtures (yeast and honey and molasses. Mix thoroughly, then cover bowl and let rest for 20 minutes. It will be very sticky.

After 20 minutes, add dough hook to your mixer. Add the 1/2 cup of remaining bread flour and knead for 2-3 minutes, until dough pulls away from the sides. Remove from mixer bowl and place in a well oiled bowl. Cover and let rest for 30 minutes. Dough will be sticky.

After 30 minutes, remove dough from bowl, place on a lightly floured surface and stretch, knead and fold it well for 2-3 minutes. Place back into greased bowl and cover and let rest for another 30 minutes. The resting and kneading helps with taste and gluten development in breads using whole grains.

Heat oven to 425.

Remove from bowl and shape into 4 baguettes of even size about 10 inches long. Place on a large oiled cookie sheet. Make several diagonal slashes in the dough. Brush loaves with melted butter. At this point, if you want oatmeal on top, mix the oatmeal with milk and spread on loaves. The milk helps the oatmeal stick. Let rise in a warm place until doubled (about 45 min to 1 1/2 hours depending on warmth of your kitchen).

Place a cake pan with approximately 1 cup of water on bottom rack of your oven. Place the loaves of dough in middle rack and turn oven down to 375. Bake for 15 minutes. After 15 minutes, remove the pan of water and bake for another 15 minutes. If dough seems to be getting too brown on top, cover with foil. Remove and let cool. Slice and eat.

2 comments:

Rachel Cunningham said...

Bonnie you are rocking it on Betty! So glad someone is keeping it going. We have been slacking. I love this bread...I need to try this recipe!

Baking Barrister said...

You need to remove my photos from your blog post NOW. You do not steal photos from other sites -- it is called copyright infringement.

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