Recipes


Classic Bread Recipes

Bread has been around for thousands of years, from all corners of the world. For many civilizations bread has played an important part of everyday lives. One example is "Breaking bread" which is an ancient symbol of friendship and hospitality. I hope these classic bread recipes will help to strengthen your bonds with both family and guests that come to your home.

Ingredients:

  • 1 cup water (lukewarm 110 - 115F)
  • 1 cup buttermilk (room temp.)
  • 1/4 cup oil
  • 5-6 cups bread flour
  • 1/2 cup sugar
  • 2 large eggs (beaten)
  • 1 tablespoon salt
  • 4 teaspoons instant yeast

Egg Wash:

  • 1 egg white
  • 3 tablespoons milk

Method: This Country White Bread Recipe is in a step by step cooking class or go to the printable recipe card

Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix with a wooden spoon till smooth. Add sugar and eggs stir together till smooth. Mix in the salt. Then stir in yeast. Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour). Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook). Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. Pour out onto a lightly floured surface. Cut dough in half and degas the dough. Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers. Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes. After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack.

 

Baguette:

Ingredients

Day Before:

  • 1 1/2 cups bread flour
  • 3/4 cup warm water
  • 1/4 teaspoon instant yeast

Day of:

  • 1 1/4 to 1 1/2 cups bread flour
  • 1/3 cup lukewarm water
  • 1 1/2 teaspoon salt
  • 2 teaspoon liquid honey
  • 1/4 teaspoon instant yeast

Method

In a bowl mix the "day before" contents together with a wooden spoon. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours. The next morning place this pre fermented mixture into a larger bowl. Add in the water, honey and instant yeast. Mix with a wooden spoon till smooth and wet. Allow to rest for 10 minutes uncovered. Add in the salt and half the flour; mix well. Place dough on a flat, floured surface. Knead for 8 min. while slowly adding (about a tsp. at a time) more flour till dough no longer sticks to your hands and is smooth and elastic. Pour a tablespoon of oil into a clean bowl and place the dough in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till doubled in size. Pour out the dough and cut into 2 equal sizes. Press down with your fingers to remove some of the gas. Cover with plastic wrap again for 15 minutes. Now, start to roll the dough like a jelly roll. Be sure that the roll is tight. Pinch the seam closed and then roll with the palms of your hand to make a log shape about `12 inches long. Sprinkle two lines on a piece of parchment paper with cornmeal. Place the baguette breads onto each line of cornmeal. Cover with plastic wrap and allow to rest for 1 hour. Place your baking stone into the middle shelf of the oven. Place a cast iron pan onto the bottom of the oven and turn on the oven to 425 degrees. Just before placing the dough into the oven bring a cup and a half of water to a boil. Remove the plastic wrap and with a sharp knife make 6-7 slashes on top of each loaf. Place onto the hot baking stone and pour the boiling water into the cast iron pan. Close the door and allow to bake for 25 minutes or till golden brown. To see if the baguettes are done. Tap the bottom of the loaf and if it sounds hollow it's baked. Place onto a wire rack and allow to cool.
You can find a recipe for French onion soup on our blog. You just can't beat the taste of freshly baked Baguette straight out of the oven. But, place it on top of a French onion soup and you have something special.

Bara Brith Bread Recipe: Makes 1 loaf

Ingredients

  • 2 1/4 cup flour
  • 1 package instant yeast
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2/3 cup buttermilk
  • 1/4 cup brown sugar packed
  • 1/4 cup butter
  • 1 egg
  • 3/4 cup currants or raisins

Method

Combine 1 1/4 cups of flour, yeast, cinnamon, nutmeg and cloves. In a small saucepan heat buttermilk, brown sugar, butter and 1/2 teaspoon salt till temperature reaches 115 - 120 and butter is almost melted; be sure to stir constantly. Add to the flour mixture. Add in egg and beat for 1 minute at low speed. Beat 3 minutes at high speed. Stir in currents or raisins as much of the remaining flour as you can mix in with a spoon. Knead dough on a flat surface till smooth about 6 - 8 minutes. Place dough into a greased bowl and cover for 1 hour. Punch down and shape into a loaf. Place loaf into an 8x4 loaf pan. Cover , let rise for 30 minutes. Bake at 375 for 35 - 40 minutes Cool

Buttermilk White Bread Recipe: Makes 2 loaves

Ingredients

  • 5 - 6 cups bread flour
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 package dry yeast (rapid rise if possible)
  • 1 cup water
  • 1 1/3 cup buttermilk

Method

Add buttermilk and water to a saucepan. Over medium heat warm liquid to a lukewarm state. Do not make it to hot or you will kill the yeast. The buttermilk may look a little curdled. In a large bowl add 2 cups of flour, sugar, salt, baking soda and yeast. Add the lukewarm buttermilk from the saucepan to the dry ingredients. Using a wooden spoon or your hands and mix for 2 minutes. After mixing for 2 minutes add another cup of flour. Pour dough onto a lightly floured surface and knead for 8 - 10 minutes. Adding the rest of the flour a 1/2 a cup at a time till the dough is smooth and silky. You do not have to add all the flour. Place dough into a large clean bowl with a little oil. Rol the dough in the oil to coat all sides. Cover with plastic wrap. Place in a warm area till double in size. After the dough has doubled in volume, punch it down gently. Divide the dough into 2 equal sections and place into a greased bread pans. Cover and let rise till doubled again about 45 minutes. Preheat oven to 375 F. Brush dough with a mixture of egg and water. Place in oven and bake for 45 minutes. Remove and place on a wire rack to cool.

Brown Sugar Oatmeal Raisin Bread:

Ingredients

Dough:

  • 2 1/4 cups buttermilk
  • 2 tablespoon butter
  • 1 egg ( beaten )
  • 1/2 cup packed brown sugar
  • 1 1/4 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups rolled oats
  • 1 1/2 cups whole wheat flour
  • 2 cups bread flour
  • 1 cup raisins

Filling:

  • 1/2 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 3 tablespoon butter (melted)

Method

Add the buttermilk to a saucepan and heat just to a scald. If the buttermilk curdles thats OK. Pour into a large bowl. Add in brown sugar, salt and butter. Mix till well blended and cool down. Add in beaten egg. Add in rolled oats, whole wheat flour, cinnamon and yeast. Mix for a few minutes till well mixed. Allow to rest uncovered for 10 minutes. Start to add in bread flour. When it becomes to hard to mix, pour out onto a flat surface and continue slowly adding more flour. Knead for 8 minutes till the dough become smooth and elastic. Allow to rest again for 5 minutes. Knead in raisins. Add a little oil into a bowl and flip dough few times to lightly coat all sides. Cover with plastic wrap and allow to rest till double in bulk; about 1 hour Cut in half. Take one piece of dough and roll out to a 16 x 7 rectangle. In a small bowl combine the sugar and cinnamon. Brush half of the melted butter onto the dough. And sprinkle half the sugar cinnamon mixture on op of the butter. Roll the dough like a jelly roll and pinch the seam closed. Place onto a piece of parchment paper that is sprinkles with cornmeal. Repeat other piece. Cover with plastic wrap and allow to double in bulk, about 1 hour. After that, take a wooden spoon and press down the middle of the dough. All the way to the bottom of the dough. Cover with plastic wrap again and allow to rest for 15 minutes. Now, place into a preheated 375 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till golden brown. You can allow to cool on a wire rack or brush some more butter on the sides of the bread and sprinkle some more sugar and cinnamon. Then allow to cool on a wire rack.

Carrot Buns:

Ingredients

Night before:

  • 1/2 cup bread flour
  • 1/3 cup warm water
  • 1/8 teaspoon instant yeast
  • 1/8 teaspoon salt

Soaker:

  • 1/2 cup six grain mix
  • 1/3 cup warm water
  • Day of:
  • 2 cups bread flour
  • 3/4 cup warm water
  • 1 1/2 teaspoon salt
  • 1 tablespoon malt or molasses
  • 1 1/4 cups grated carrot

Method

The night before combine all the night before ingredients. Mix well and cover with plastic wrap. Allow to rest for 1 hour then place into the refrigerator over night. The next morning remove from fridge and place on the counter for 3 hours. Now, combine the "Soaker" ingredients and allow to sit uncovered for 3 hours also. After three hours combine the "Day of" ingredients till well blended. Add in the night before and the soaker to the dough. You want the dough to be sticky and stick to the bottom of the bowl if your using a mixer. Knead the dough for 8 minutes. Spray the top with oil and cover with plastic wrap for about 2 hours or till double in bulk. Place some flour onto a table and pour out the dough onto the flour. Be careful not to deflate the dough. Sprinkle some more flour on top. Cover with plastic wrap for 20 minutes. Using a knife cut the dough into 4 oz pieces and place onto a parchment lined cookie sheet. Bake in a preheated 440F oven for about 20 - 25 minutes. Cool on a wire rack.

Challah Bread:

Ingredients

Dough:

  • 1 cup lukewarm water
  • 2 eggs
  • 2 egg yolks
  • 2 tablespoons oil
  • 3 tablespoons honey
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon instant yeast
  • sesame seeds ( optional )

Egg Wash:

  • 2 egg whites

Method

In a bowl combine the water, eggs, honey and oil together. Whisk till all the liquid ingredients are well mixed. Pour mixture into a large bowl. Add in about two cups of the bread flour and the yeast and salt. Beat together till smooth and very well mixed. Allow to rest for 15 minutes uncovered. After 15 minutes have passed continue to add the rest of the flour, half a cup at a time. Once the dough becomes firm enough to work with your hands. Pour out onto a flat surface and knead for 10 minute till the dough becomes soft and elastic. You may need more flour, thats OK just add it 1 heaping tablespoon at a time till the dough is workable without sticking to your hands. But, not to dry either. Like I always say if your not to sure it's better to be on the sticky side rather then the dry side. After the dough has been kneaded place into a greased bowl and turn dough over to lightly coat all sides. Cover with plastic wrap and allow to rise till double in bulk. This will take an hour to an hour and a half. After dough has risen place onto a flat surface and cut into three equal parts. I like to use a scale to weigh the dough so the braid will look even after cooking. For my dough each piece weighed about 13 oz. your may be slightly different depending on the amount of flour needed. Roll out each piece of dough into a 15 inch rope. Now, connect the three pieces of dough at one end. Start to braid the dough starting from the right side. Once the dough has been braided pinch the ends and tuck them under the braid to make a clean and stunning braid. Place the braid onto a parchment lined cookie sheet. Take the egg wights that you have left over from the two egg yolks. Using a wire whisk beat the egg white till they become foamy. Using just the foam brush the Challah bread till all the dough has some of the egg wash. Set the remaining egg wash aside because you will need to do this again before baking. Cover the braid with plastic wrap and allow to rise till double in bulk about an hour to a hour and a half. After the dough has risen remove the plastic wrap and whisk the remaining egg wash again and brush the foam on the braid again. Sprinkle sesame seeds or poppy seeds and place into a pre heated 400 degree oven for 20 minutes then rotate the bread and turn the heat down to 375F bake for another 15 to 20 minutes or until the loaf is deliciously browned. Cool on a wire rack.

Cornbread with Quail Eggs:

Ingredients

Day of:

  • 24 hard boiled Quail eggs
  • 3 eggs
  • 1/2 cup maple syrup/honey
  • 1/3 cup melted butter
  • 1/3 cup brown sugar
  • 1 1/2 cups flour
  • 1 1/4 cups pastry flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 cup corn
  • 1 LB bacon (crispy)
  • 4 tablespoons bacon fat

The night before:

  • 3 cups buttermilk
  • 1 1/2 cups cornmeal

Method

The night before, soak cornmeal in buttermilk. Cover with plastic wrap and leave on counter. Next morning, cook bacon till crispy, crumble and set aside. Be sure to keep 4 tbs. of bacon fat for the recipe. Add water to a large pot and bring to a boil. Add in Quail eggs and lightly boil for 4 minutes. Remove from water and cool under cold water. Peel Quail eggs and set aside. Add bacon fat to a 9x13 casserole dish (I used a cast iron one but you can use glass or ceramic.) and place into a 375F oven. In the cornmeal buttermilk bowl add eggs, maple syrup or honey, melted butter and brown sugar. Mix with a wire whisk till well blended. In a separate bowl combine the flours, baking powder, baking soda and salt. Mix together with a wire whisk. Pour liquid mixture into dry mixture. Mix together with a spatula, add in corn and crispy bacon (hold back 3 tbs. of bacon to sprinkle on top. Mix till just combined. Once the bacon fat is smoking in the casserole dish remove from oven. Add about half the batter to the hot casserole dish. Now, sprinkle the boiled Quail eggs on to, pour the rest of the batter over top the Quail eggs. Sprinkle with the 3 tablespoons of bacon. If you want you can add some grated cheese on top also. Bake for 40-45 minutes, if you are using a glass or ceramic dish it may only take 30 - 35 minutes. You want the cornbread to be firm and springy when touched in the middle. The top will have a light brown color. The internal temperature will read between 180 - 185F. Allow to cool in pan for 15 minutes before cutting.

Cottage Loaf Bread Recipe: Makes 2 - 1 1/4 lb loaves

Ingredients

  • 1 teaspoon sugar
  • 1 cup lukewarm water
  • 2 packages active dry yeast
  • 4 1/2 cups unbleached flour
  • 1 1/2 teaspoon salt
  • 1 cup lukewarm milk
  • 2 tablespoons butter

Glaze:

  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon cold water
  • 1/3 cup boiling water

Method

In a bowl dissolve pour in the lukewarm water add the sugar and dissolve. Open the 2 packages of yeast and sprinkle on top of water. Stir with a fork. Allow to sit for 5 - 8 minutes. Lightly butter 2 cookie sheets and set a side for later. In a bowl sift together the flour and salt. Create a well and add the water/yeast mixture and the lukewarm milk. Mix together and knead for 10 minutes. Place into a clean oiled bowl cover and allow to rise for 1 hour. Remove dough and knead for 5 minutes. Cut the dough into 2 equal pieces. Cut off 1/3 from each piece of dough. Roll the two larger pieces and place them on the cookie sheet. Roll the two remaining pieces and place them on top of the larger pieces. Flour a wooden spoon and push it through the two pieces of dough to secure them. Cover and allow to rise for 15-20 minutes. Preheat oven to 450 degrees. Now, you want to make the glaze. In a bowl combine the cornstarch and the cold water, mix together. Add the boiling water and mix. Allow to cool slightly. Brush the tops of the loaves. Bake for 10 minutes then turn the heat down to 400 degrees and continue to bake for 20 -25 minutes. Cool on a rack.

Crusty Potato Bread Recipe: Makes 1 loaves

Ingredients

  • 1 cup whole wheat flour
  • 1 cup mashed potatoes
  • 1/2 cup lukewarm milk
  • 1/2 cup water
  • 1 package of active dried yeast
  • 2 teaspoons sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 3 tablespoons butter

Method

Peel boil and mash potato. Place milk and water in a saucepan and heat to lukewarm. Pour milk mixture into a bowl. Add sugar and sprinkle yeast on top. Set aside for 5 minutes. Sift bread flour and salt into a large bowl. Using your hands mix butter and mashed potato into flour. Pour yeast mixture into flour and mix with a wooden spoon. Place dough onto a lightly floured surface and knead for 8 - 10 minutes. Dough should become smooth. place into a greased bowl and cover with cling wrap till double in size. Punch dough down and place into a greased bread pan. Cover and leave in a warm place until dough is level with top of pan. Bake at 400 F for 45 minutes or until cooked when tested with skewer. Cool on a wire rack.

Farmers Bread

Farmers Bread
This tasty and stunning rustic look bread, is simple and easy to make. The stone ground whole wheat flour adds a wonderful flavor to this farmers bread.

Ingredients

Night Before:

  • 1 cup stone ground whole wheat flour
  • 1 cup bread flour
  • 1/4 teaspoon instant yeast
  • 3/4 cup warm water

Day of:

  • 2 3/4 cup bread flour
  • 1 1/4 cup lukewarm water
  • 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon barley malt or molasses

Method

The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter overnight for 12 - 16 hours. The next morning place the mixture into a large bowl.
Add water ( 110F. ) to the night before mixture and mix with a wooden spoon.
Add in the instant yeast, salt and malt. Add in a cup of bread flour and mix till smooth. Continue to add more flour till it becomes to hard to mix in the bowl
. Pour the dough out onto a floured surface and continue to add in the rest of the flour.
Knead the dough for 8 - 10 minutes and than place into a clean bowl with a little oil. Turn the dough over in the bowl till all sides of the dough is lightly coated with oil.
Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours or till double in bulk. Pour out onto a flat surface.
Cut dough in half and shape each piece into a tear drop ball. Cover with plastic wrap and allow to rest for for 20 minutes. Afterwards, use a rolling pin and roll out one side of the dough to about the length and diameter of the dough.
Brush the edges of the rolled out part of the dough with oil. Now, pull that rolled out part of the dough over the round part of the dough. Do the same with the other piece of dough.
Place them onto a piece of parchment. Cover with plastic wrap and allow to rise for 1 hour. Now, dust the top of the dough with a little stone ground flour. Place into a preheated 400 degree oven with a hot baking stone or on a cookie sheet ( do not heat the cookie sheet ahead ). Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. Allow to cool on a wire rack.

Farmhouse Bread Recipe: Makes 2 loaves

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup lukewarm water
  • 1 1/4 cups boiling water
  • 2/3 cup shortening
  • 2 large eggs, beaten
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 2 tablespoons of butter, melted

Method

Pour lukewarm water into a bowl, sprinkle yeast on top and set a side for 5 minutes or till fermented. Bring 1 1/4 cups of water to a boil remove from heat. Add shortening and let sit until the mixture becomes lukewarm. In a bowl add beaten eggs, sugar,salt and 1 cup of flour. Add the shortening mixture that has cooled down and mix. Pour in the yeast mixture. Now continue to add the rest of the flour 1 cup at a time. Place dough on a lightly floured surface and knead for 7 minutes. Place dough into a greased bowl and cover with a damp cloth or plastic wrap. place in a warm area. Till doubled in size, about 1 hour. Punch down and place on a floured surface. cut dough into two equal parts. Form dough into to round loaves and place on a cookie sheet. Cover and let rise till double. Place dough in oven at 350 F for 40 minutes or till golden brown. Brush top of bread with melted butter

Fabulous French Bread Recipe: Makes 2 loaves

Ingredients

  • 2 packages dry yeast
  • 1/2 cup warm water
  • 2 cups hot water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 5 tablespoons oil
  • 6 cups flour
  • 1 egg white
  • sesame seeds

Method

In a small bowl pour in a 1/2 cup of warm water and a little sugar. Sprinkle yeast and allow to dissolve. In a large bowl combine 2 cups hot water, sugar, salt, oil and about half the flour; beat well. Add dissolved yeast. Stir in remaining flour. Mix very well. Allow the batter to sit for 15 minutes. Stir vigorously. Now allow to rest for 15 minutes again. Repeat another 3 more times. Pour out dough onto a lightly floured surface. Knead a few times till the dough is lightly coated with flour. Divide dough in half. Roll each half into a 9x12 rectangle. Roll loosely like a jellyroll. Seal edges. Place dough seam side down, on a large cookie sheet. Slash the top of the loaves three times. Brush with egg white and sprinkle sesame seeds on top. Cover and let rise for 30 minutes. Bake at 400 for 35 minutes.

French Bread Recipe: Makes 3 loaves

Ingredients

  • 1/8 cup yeast (3 packets)
  • 1 tablespoon sugar
  • 1 cup lukewarm water
  • 3 tablespoons shortening melted
  • 2 tablespoons sugar
  • 4 teaspoons salt
  • 1 cup milk -- scalded
  • 2 cups hot tap water
  • 10 cups bread flour
  • 1/4 cup semolina flour

Method

Pour lukewarm water in a bowl stir in 1 tablespoon of sugar and sprinkle yeast on top. Set aside to ferment. Mix 2 tablespoons of sugar, melted shortening, 4 teaspoons of salt, 1 cup scalded milk, and about 2 cups of flour. Mix till smooth. Add yeast. Add rest of flour and water, alternating flour and water until dough is thick, smooth and silky. place dough on a lightly floured surface and knead for 5 minutes. Place dough in a bowl that is greased with butter. Cover with a damp cloth till double in size. Punch down and place on a lightly floured surface again. Cut dough into three equal parts. Form dough into long french bread loaves. Place loaves on a baking sheet coated with butter or lined with baking paper. Brush loaves with egg wash cover with damp cloth and let rise until loaves have doubled in size. Place in a 375 degree oven and bake for about 40 minutes or until golden brown. Remove from oven and place on cooling racks.

New Orleans French Bread Recipe: Makes 4 loaves

Ingredients

  • 2 envelopes dry yeast
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2-1/2 cups warm water
  • 7 cups bread flour

Glaze

  • 1 egg white beaten with 1 teaspoon water

Method

Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved. Stir to blend. Let stand until foamy and proofed, abut 10 minutes. Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another 1 cup flour. Turn dough out onto generously floured surface. Knead in remaining 1 cup flour. Continue kneading until dough is very smooth and elastic, about 10 minutes. Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Let stand 15 minutes at room temperature. Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Roll 1 piece into 7x15-inch oblong. Roll up as for jelly roll. Set seam side down in 1 prepared pan. Repeat with remaining pieces. Using razor blade, make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Let stand in warm draft-free area until dough rises to top of pans, about 1 hour. Preheat oven to 450°F. Bake loaves 15 minutes. Reduce oven temperature to 350°F. Continue baking until bread sounds hollow when tapped on bottom, about 30 minutes. Remove from pans. Serve immediately.

Grandma’s Country White Bread Recipe: Makes 2 loaves

Ingredients

  • 2 packages active dry yeast
  • 2 cups warm water
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 eggs (beaten)
  • 1/4 cup vegetable oil
  • 5 1/2 - 6 cups bread flour

Method

In a large bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of bread flour. mix till smooth. Add in remaining flour to form a soft sticky dough. Place on a lightly floured surface. Knead dough for 10 minutes. till smooth and elastic. Place in a greased bowl. Cover with plastic wrap till double in bulk. Punch down dough and divide into two loaves. Place into two med. greased loaf pans. Cover and allow to rise till double. Bake in a pre-heated 375F oven for 25-30 minute. Cool on a wire rack.

Soft Honey Dinner Buns:

Ingredients

  • 1 1/2 cups milk
  • 2 tablespoons shortening
  • 2 tablespoons butter
  • 1/4 cup liquid honey
  • 4 - 4 1/2 cups bread flour
  • 2 1/4 teaspoon instant yeast
  • 1 teaspoon salt

Method

Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in shortening and butter. Pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in 2 cups of flour and mix till smooth. Allow to cool to 110F. Add in salt and yeast. Mix till smooth and allow to rest uncovered for 15 minutes. Add in another cup of flour and stir. Pour mixture on a flat, floured surface. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour. You just don't want the dough to be to sticky. Knead for 10 minutes. Place dough into a lightly oiled bowl and turn till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. With a weight scale divid dough into 12 equal parts. Roll each piece into a ball and cover for 10 minutes. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns,(or go to cooking class to get ideas for different shapes at this point) you can place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese. Bake in a 350 degree preheated oven for about 12 to 14 minutes. Serve hot.

Green Tea Pistachio Soda Bread:

Ingredients

Dough

  • 2 cups pastry flour
  • 2 cups all-purpose flour
  • 4 teaspoons matcha
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 2/3 cup sugar
  • 1/2 cup vegetable shortening (cold)
  • 1 egg (beaten)
  • 1 1/2 cups butter milk
  • 1 cup pistachios (chopped)

Egg Wash:

  • 1 egg white
  • 3 tablespoons water

Method

In a bowl sift together the flours, matcha, baking soda, baking powder and sugar. With a pastry cutter or your hands, cut in the cold shortening until mixture resembles coarse crumbs. Add in the chopped pistachios, then create a well in the center of the bowl. Add the beaten egg and buttermilk, quickly mix into a soft dough. Turn out onto a lightly floured surface and knead very briefly and lightly ( all you want to do is remove the large cracks - do not over knead). Shape the dough into a round flat ball, just large enough to fit into your iron skillet. Bake in a preheated 425F oven for 50-55 minutes. Remove and place on a wire rack, cover with a tea towel till cooled. Makes 1 loaf.

Easy Honey White Bread Recipe: Makes 3 loaves

Ingredients

  • 7-8 cups all-purpose flour
  • 1 cup dry milk powder
  • 3 packages active dry yeast
  • 1 tablespoon salt
  • 3 cups warm water (105 - 110F )
  • 1/3 cup melted butter
  • 1/3 cup light honey

Method

Place 2 cups flour, milk powder, yeast and salt in a large mixing bowl. Add the 3 cups of warm water and mix with an electric mixer for 1 minute. Add the butter and honey. Continue to mix with the electric mixer for another minute. Gradually add enough flour to make a soft dough. Turn dough onto a lightly floured flat surface. Continue to knead for 8-10 minutes using your hands. Place in a greased bowl. Lightly butter the top of the dough. Cover and let rise for 1 to 1 1/2 hours. Pour dough onto a floured surface, and knead for 1 to 2 minutes , to remove the air. Cut dough into 3 equal parts, shape into round loaves. Place on a greased cookie sheet, cover and let rise for 1 hour. Bake in a preheated oven for 35 -40 minutes. Remove and allow to cool on a wire rack.

Honey Bread Recipe: Makes 1 loaf

Ingredients

  • 2 eggs
  • 1/2 cup liquid honey
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 package instant yeast
  • 1/2 cup warm coffee
  • 3 cups flour

Method

Using an electric mixer. Put 2 large eggs in the bowl with 1/2 cup of honey. Mix together. Now, add the salt and oil, yeast and warm coffee. Mix on medium speed for 2 minutes. Using a wooden spoon, gradually mix in the 3 cups of flour, about 1 cup at a time. Place dough on a floured surface and knead into an oval shape. Place into a greased oiled 5 1/2 by 9 1/2 bread pan. Allow to rise for 1 hour or double in size. Bake in a preheated 350 oven for 40 - 50 minutes. Check with a wire tester. Cool on a rack.

Lombardy Easter Bread Recipe: Makes 1 loaf

Ingredients

  • 1/4 cup plus 1 tablespoon sugar
  • 1 cup warm milk (110F )
  • 2 packages active dry yeast
  • 3 1/3 cups flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/8 teaspoon nutmeg and allspice
  • grated peel of 1/2 a lemon
  • 1/2 cup butter (melted)
  • 1/3 cup finely chopped candied lemon peel

Method

Stir 1 teaspoon sugar into warm milk and sprinkle yeast. Let sit for 5 minutes. Stir gently. In a bowl sift flour and salt together. In another bowl, beat 2 eggs, remaining sugar, nutmeg, allspice and lemon peel. Add yeast. Pour the liquid into the flour mixture. Add butter and candied lemon peel. Mix together to form dough. knead the dough for 8 minutes. Cover and let rise for 30 minutes. Grease a 9 inch cake pan. After dough has risen lightly knead again. Divide the dough into 4 equal parts. Form each piece into a ball. Place the balls of dough into the cake pan. Cover and let rise for 30 minutes again. Preheat oven to 375 degrees. Brush dough with an egg wash. Bake for 30-40 minutes. Cool on a rack.

Maple Fruit Bread Recipe: Makes 1 loaf

Ingredients

  • 1 teaspoon sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 1 1/2 teaspoon yeast
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • 1 cup raisins
  • 1/4 cup mixed dried fruit
  • 1/3 cup chopped pecans

Method

Add lukewarm milk and water to a bowl; add sugar and stir. Sprinkle yeast on top - set a side for 10 minutes. Sift the flour and salt together in a large bowl. In a saucepan add maple syrup, molasses and butter. Heat until lukewarm, be sure to stir frequently. Add yeast mixture and syrup mixture to the flour. Mix together and knead for 8 - 10 minutes. The dough should become smooth and elastic. Cover with cling wrap or damp cloth. Allow the dough to rise for 45 minutes. The dough will not rise very much. Pour out dough on a lightly floured surface and knead for another 5 minutes. Shape dough and place in a well greased loaf pan. Allow to rise for another 45 minutes. Bake in a preheated 400 degree oven for 40-45 minutes. Remove and brush the top of the bread with honey. Place back into the oven for another 3 minutes. Remove loaf from oven and cool for 10 minutes before removing from pan.

Molasses Oatmeal Bread Recipe: Makes 2 loaves

Ingredients

  • 6 cups flour
  • 2 cups oats
  • 1 teaspoon salt
  • 2 packages yeast
  • 1 cup water
  • 1/2 cup milk
  • 1/2 cup molasses
  • 1/2 cup butter
  • 2 eggs

Method

Combine in mixing bowl 4 1/2 cups flour, oats, salt and 2 packages yeast. In small saucepan mix water, milk, molasses and butter heat to 120-130 F. With mixer on medium, gradually add liquids. Beat 2min. Add eggs & 3/4 cup flour; beat 2 min. Add eggs & 3/4 cup flour; beat 2 min. Turn out and knead 8-10 min. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour. Punch down and turn out onto lightly floured surface. Divide into 4 equal parts. Take 2 sections and role into 12" ropes, then twist then together, turn the ends under, and place in 8.5" x 4.5" x 2.5" loaf pan. Repeat for remaining bread. Cover loaf pans and let rise 1 hour. Bake at 400 F for approximately 30min. Toothpick should come out clean. Put it out on a cooling rack until it's had the chance to dry out a bit.

Oatmeal Bread Recipe: Makes 2 loaves

Ingredients

  • 1 cup uncooked rolled oats
  • 2 cups boiling water
  • 1 envelope dry yeast
  • 1/2 cup light molasses
  • 2 teaspoons salt
  • 1 tablespoon butter
  • 3 1/2 - 4 cups flour

Method

Soak oatmeal in boiling water at least 30 minutes.When oatmeal has cooled add yeast, molasses, salt, butter and flour one cup at a time. Place dough on a lightly floured surface and knead for a few minutes. Place in a greased bowl till doubles in size. Punch dough down and divide into 2 loaves. Cover and let rise again. Bake at 350° about 35-40 minutes. Place on a wire rack to cool.

Orange and Currant Bread:

Ingredients

Dough

  • 1 cup scalded milk
  • 1/3 cup butter soft
  • 2 large eggs beaten
  • 3 tablespoon sugar
  • 1 teaspoon orange extract
  • 3 - 3 1/2 cups bread flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2 tablespoon orange rind
  • 1 cup currants

Egg Wash:

  • 1 egg
  • 1 tablespoon water

Method

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