How To make Dakota Bread
1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
2 1/2 c Bread flour
1/2 c Whole wheat flour
1/4 c Wheat germ
1/4 c Rye flour
1/4 c Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan 1 Egg white; frothed with fork
- for glaze Additional wheat germ -=OR=- Oats, for top of loaf STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.
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Use this video tutorial as your guide for making homemade extra crusty, extra chewy seeded oat bread. This is a no knead bread with very little shaping required. You can bake this bread on a nonstick baking sheet, or use a dutch oven. See full recipe for details.
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Uncle David's Dakota Dessert squash bread is the best you've ever tasted!
I just love the season when we get to bake our Uncle David's Dakota Dessert squash! Hope you had some for your Thanksgiving table. If you had any leftovers, here's our family's favorite recipe for Uncle David's Dakota Dessert Squash bread.
Download the recipe for Uncle David's Dakota Dessert squash bread here:
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Grow your own Uncle David's Dakota Dessert squash! Order your seed here:
Enjoy!
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I’m Theresa. My husband, Dan and I grow organic garden seed and I make gardening videos. I live in Southeast corner of North Dakota on the 46th parallel where we garden in a zone 4. Dan and I both grew up farming and gardening with our families— a tradition we couldn’t give up. And we started an organic seed company-- so we could share our favorite seeds with you!
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South Dakota's official state bread isn't even bread
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How to ferment, proof, and shape bread dough
This video is about America's Test Kitchen's Dakota Bread. This video is about bulk fermentation, rolling and shaping the loaves, proofing the loaves, and baking till 200 degrees and should be cooled to 100 degrees before slicing.
1936 North Dakota APPLE CAKE Recipe
How to make a 1936 North Dakota Apple Cake Recipe. Welcome Friends. Welcome back to Sunday morning and another edition of our old cookbook show. Today we're going to do something out of the Walsh County cookbook from the Walsh County Record in
Grafton North Dakota. Now this was originally printed in 1936 it's a
community cookbook these are recipes that were submitted by residents to the newspaper between 1933 and 1934; printed in this book in 1936.
Ingredients:
½ cup butter or lard
1 cup white sugar
1½ cups flour
1 tsp soda
½ tsp nutmeg
½ tsp cloves
1 tsp cinnamon
2 eggs
½ cup strong cold coffee
1 cup chopped raisins
1 cup chopped nuts
1 cup chopped apples
Method:
Preheat oven to 325ºF
Cream the butter and sugar until light and fluffy.
Mix together the dry ingredients: flour, soda, nutmeg, cloves, and cinnamon.
Beat the eggs one at a time into the butter sugar mixture.
Alternate between mixing flour and coffee into the butter mixture.
Stir in the raisins, nuts, and apples.
Scrape into a loaf pan and bake for 40-45 minutes or until a tester comes out clean.
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