Best 2 Otto Canada Bread Recipes
**Otto's Canada Bread: A Culinary Journey Through Different Cultures**
Otto's Canada Bread is a delightful culinary experience that reflects the diverse cultural heritage of Canada. This remarkable bakery offers a delectable array of breads, each with unique origins and flavors. Embark on a culinary journey as we explore the rich tapestry of Otto's Canada Bread recipes, ranging from the classic Sourdough to the delectable Honey Oatmeal and the hearty Whole Wheat. Discover the secrets behind these exceptional creations and unlock the art of crafting exquisite breads in your own kitchen.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN SODA BREAD WITH OATS
For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
- Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
- Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Pay attention to the quality of your ingredients: Use high-quality flour, water, and yeast for the best results. Freshly milled flour, filtered or spring water, and active dry yeast will all contribute to a better-tasting loaf of bread.
- Proof your yeast before using it: This will help to ensure that it is active and will produce a good rise in your bread. To proof your yeast, dissolve it in a small amount of warm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes, until it becomes foamy.
- Knead your dough properly: Kneading helps to develop the gluten in the flour, which will give your bread a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let your dough rise in a warm place: Cover the dough with a damp cloth and place it in a warm place to rise. The ideal temperature for rising bread is between 75-85°F. Let the dough rise until it has doubled in size, about 1-2 hours.
- Shape your dough and let it rise again: After the dough has risen, punch it down and shape it into whatever shape you desire. Place the dough on a greased baking sheet and let it rise again for 30-45 minutes, or until it has doubled in size.
- Bake your bread at a high temperature: Preheat your oven to the highest temperature possible (at least 450°F) before baking your bread. This will help to create a crispy crust.
Conclusion:
Otto Canada bread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you are looking for a simple sandwich bread, a hearty dinner roll, or a sweet treat, Otto Canada bread has something for everyone. With a few simple tips, you can easily make Otto Canada bread at home. So what are you waiting for? Get baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
