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Here are this month’s breads from my fellow #BreadBakers: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Combine the ingredients in a medium bowl, cover … Follow our Pinterest board right here. Place back into a bowl and leave to rest at room temperature for two hours. Here’s how to make it! Cover and place in the fridge for 16- 20 hours. In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add a beaten egg and 3 tablespoons of melted butter to the milk and cereal, then stir to combine. Add the flour mixture to the cereal mixture and stir until just combined — do not overmix. Fold in nuts and/or coconut. Stir until moistened. In a separate bowl, sift together the 2 cups of flour, 2 1/2 teaspoons of baking powder, 1 1/2 teaspoons of salt, and 2/3 cup of granulated sugar. The pudding and ice cream recipes have proved to be the most enduring, but we also have a soft spot for this easy Grapenut bread recipe. This recipe is a keeper. I’d also like to metion schiacciata con l’uva, a delicious harvest grape bread recipe from Tuscany in Italy. https://newengland.com/today/food/breads/grapenut-bread-recipe On day two, combine all of the ingredients except for  itthe grapes (poolish and wholewheat soaker from day one, 50g strong white and 50g wholemeal wheat flour, 3g dry yeast, 5g rapeseed oil and 7g salt) and knead for 10 minutes. Pour the batter into the waiting parchment-lined loaf pan and bake at 350 degrees for 40 to 45 minutes. Links are also updated each month on this home page. Are you a fan of Grapenut bread? Add this mixture and the lemon juice to the grape pulp and bring to a boil again. Try to use end of harvest grapes for this bread to add a good level of sweetness. On day one, prepare the poolish. This setting should only be used on your home or work computer. A big shout-out to Lutz at Plötzblog whose Nußdorfer Traubenbrot provided the recipe template for this bread. We take turns hosting each month and choosing the theme/ingredient. For best flavor and greater ease in slicing, wrap and store overnight. On day one, prepare the poolish. As the cereal absorbs the milk, it will soften and thicken. Shape into a round flat loaf, place on a baking tray lined with baking paper, cover with a kitchen towel and prove for several hours. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. Schiacciata con l’uva is a flatbread filled and topped with harvest grapes. My recipe is a wheat bread with 62.5% white and 37.5% wholemeal wheat flour at 62.5% hydration. When I brought this loaf into the Yankee offices, I returned a few hours later to a plate of crumbs, which is always a good sign. In a medium bowl, pour 1 1/3 cups of scalded milk over 2/3 cup of cereal and allow it to cool. Making Grapenut bread is a lot like making any other quick bread — it just requires an extra step to get the cereal ready. Here in New England, we have a quirky love of recipes made with Grape-Nuts cereal (often simplified to “Grapenut” in recipes), a century-old midwestern health cereal made from twice-baked morsels of wheat and barley. The nutty aroma will have your kitchen smelling terrific. Prepare the soaker on day one as well. Bake for 10 minutes at 230°C and a further 30 minutes at 210°C. Add eggs, oil, 2 cups sugar, and vanilla. Knead the dough for a few seconds and work in the grapes. Sift together the dry ingredients and add them to the grape mixture. Add egg. I’m posting this recipe as part of this month’s #BreadBakers get-together hosted by Mayuri’s Jikoni. 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Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean. In anticipation of this year’s autumn harvest and the delicious grapes my family grow at our old farm house in Austria, I’ve prepared a grape bread recipe to take advantage of the grapes’ delicious sweetness in a celebratory loaf. Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes. Pour into two greased and floured 9″ x 5″ bread pans. Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. Combine the ingredients in a medium bowl, cover and leave to ripen at room temperature for 16 – 20 hours. Allow to cool. 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