Category Archives: Bread

French Bread

I tried a new recipe yesterday for French Bread.  I will cut the sugar down next time to what I have it at below in the recipe.  I will also try and put in some whole wheat.  It made some great garlic bread and french toast.  (print recipe)

French bread

2 1/2 cups warm water

1 Tablespoon yeast

1/4 cup sugar

2 teaspoons salt

about 6 cups all-purpose flour

Mix the warm water, yeast, and sugar in a large bowl.  Once it has bubbled up, mix in the salt and flour.  I used my kitchen aid mixer and let it knead it.  It will be sticky, and I think I ended up using about 7 cups or so of flour.  Let the dough rise until doubled.  Punch the dough down and divide it in two.

Roll each ball into a large rectangle (the length of your sprayed baking sheet).  Starting at the long edge, roll each rectangle into a long loaf.  Pinch all seams good, and place, seam side down on your cookie sheet.  Cover and let rise until your loaf is the desired shape.  Slash the top of the bread in 4 places and then bake in a 375º oven.  I did start mine out at a higher temp and then lowered the temp after about 10 minutes. 

Strawberry Banana Bread

I got this recipe from a blog friend.  I remember her posting about it last year on her blog and I wanted to try it.  I didn’t have any bananas at the time and I forgot about it.  She posted it again on her recipe blog, so I decided to try it as I had mashed bananas in the freezer. {print recipe}

Strawberry banana bread

     

3 cups of all-purpose flour

1 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

1 1/2 cups sugar

4 eggs, beaten

1 cup olive oil

2 cups fresh sliced strawberries

2/3 cup mashed banana

1 1/2 cups chopped nuts I used pecans and macadamia nuts

 

Preheat oven to 350º. Grease two loaf pans.

Combine flour, baking soda, salt, cinnamon, and sugar.  Stir in eggs, oil, strawberries, banana and nuts.  Combine all ingredients until well moistened.  Pour into prepared loaf pans. Bake for 65 minutes or until done.

Soft Wrap Bread

I got this recipe from this website.  I changed a couple of things.  I did not have potato flour or potato buds on hand, so I used 1/2 cup plain mashed potatoes.  I also added one Tablespoon of vinegar as I was using all whole wheat.

Soft Wrap Bread

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast

Place 2 cups of the flour into a bowl.   Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl and set the mixture aside for 30 minutes.

In a separate bowl, stir together the mashed potato, 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes to form a soft dough.  Let the dough rise, covered, for 1 hour.

Divide the dough into 8 – 10 pieces, cover, and let rest for 15 to 30 minutes. Roll each piece into a circle, and cook them on a cast iron skillet, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly.   I flattened mine with a tortilla press and then finished rolling them out with a rolling pin.  The recipe calls to leave them flat.  I went ahead and folded them so that they would be ready to eat.

Traditional Roll Dough

I got this recipe from the Betty Crocker Cook Book I got for my wedding.  The only things that I do different is to add the vinegar since I started using only whole wheat flour and I have been using all water also as RaeAnne needs to stay away from milk.  If you want to use milk, replace half the water with milk. {print recipe}

 

Crescent Rolls

3 1/2 to 3 3/4 cups flour

1/4 cup sugar

1/4 cup olive oil

1 teaspoon salt

1 Tablespoon yeast

1 cup very warm water (120º)

1 egg

1 Tablespoon vinegar

Dissolve the yeast in water with the sugar.  Once that has set for a while, add remaining ingredients and only enough flour to make a soft dough.  Knead for about 5 minutes or so.  Place in greased bowl and let rise until doubled.  Punch down dough and cut or roll as desired.  Place on greased cookie sheet and let rise until doubled.  Bake at 400º for 12-18 minutes, or until golden brown.

Ukrainian Easter Bread

Josie got this off the Internet about 3 years ago.  This is one bread that she likes to make.

1 cup warm water (110º – 115º)

1 Tablespoon yeast

1/2 cup warm milk

1/2 cup butter

1/2 Tablespoon salt

1/2 cup sugar

2 egg yolks

1 whole egg

5-6 cups flour

Dissolve yeast in warm water, milk, and sugar.  After it has proofed, add remaining ingredients, except for the whole egg.  Knead until dough is elastic and not sticky.  Cover and let rise until doubled.  Divide dough into 3 portions.  Knead it until it is smooth.  Cover and let it rise again 1/2 hour or so.  Divided each portion into 3 pieces.  Roll into ropes and then braid the bread.  Tuck in ends and place braids on ungreased baking sheet.  Beat one egg and brush on loaves.  Let dough rise for an hour or so until double.  Bake at 350º for 15 – 17 minutes.

Soft Pretzels

This recipe is from the cookbook Best of Country Breads. {print recipe}

Soft Pretzels

2 packages of active dry yeast

2 cups warm water (110º-115º)

1/2 cup sugar

1/4 cup butter or margarine, softened (I use olive oil)

2 teaspoons salt

1 egg

6 1/2 – 7 1/2 cups all purpose flour

1 egg yolk

2 Tablespoons cold water

Kosher salt

*As I am using whole wheat flour now, I will add 2 Tablespoons of vinegar with the oil.*

In a mixing bowl, dissolve yeast in warm water and sugar.  Add the butter, salt, egg, and 2 cups of flour.  Beat until smooth.  Stir in enough remaining flour to form a stiff dough.  Place in a greased bowl, turning once to grease top.  Let dough rise until doubled.

Punch dough down.  Turn onto a lightly floured surface; divide in half.  Cut each piece into 16 pieces.  Roll each piece into a 20 in rope.  Shape into a pretzel.  Place on greased baking sheets.  Beat egg yolk and cold water; brush over pretzels.  Sprinkle with coarse salt.  Cover and let rise in a warm place until doubled, about 25 minutes.

Bake at 400º for 15-20 minutes or until golden brown.  Remove from pans to wire racks to cool.

Yield 32 pretzels

Hamburger Buns

I got this recipe from an old cookbook that was put out by Fleischmann’s.  Since I have started using whole wheat, the only thing I changed was to add 2 Tablespoons of vinegar with the butter.  Also, as RaeAnne has a dairy allergy, I do not use milk.

5 3/4 to 6 3/4 cup unsifted flour

1/3 cup instant nonfat dry milk powder

1/4 cup sugar

1 Tablespoon salt

2 Tablespoons yeast

1/3 cup softened butter (or use olive oil)

2 cups very warm water (120º – 130º)

Dissolve yeast in water water with the sugar.  Once the yeast has has bubbled up, add remaining ingredients.  Do not add the flour all at once.  Mix in enough to form a soft dough.  Knead until smooth and elastic, about 8 to 10 minutes.  Place in greased bowl, turning to grease top.   Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; let rise again until less than doubled, about 20 minutes.  Divide dough in half; cut each halt into 10 equal pieces.  Form each piece into a smooth round ball.  Place on greased baking sheets about 2 inches apart; press to flatten.  Cover; let rise in warm place, free from draft, until doubled in size.

Bake at 375º for 15 to 20 minutes, or until done.  Remove from baking sheets and cool on wire racks.

Soft Italian Bread Twists

I got this from the Reiman Publication Best of Country Breads cookbook.

1 teaspoon sugar

1 teaspoon salt, divided

1 package quick rise yeast

2 – 2 1/2 cups flour

2/3 cup warm water (120º – 130º)

1 Tablespoon oil

3 Tablespoons butter

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Italian seasoning or grated Parmesan cheese, optional

In a food processor, combine the sugar, 3/4 teaspoon salt, yeast, and 2 cups flour.  Cover and process for 5-10 seconds.  While processing, gradually add warm water and oil in a steady stream.  Process for 1 minute or until smooth and elastic.  Check dough; add 1 or 2 tablespoons of water or flour if needed.  Turn onto a floured surface.  Roll into a 15 in x 12 in. rectangle.  Cut into 12 strips.  Fold each strip in half lengthwise; twist each strip several times.  Pinch ends to seal.  Place 2 in. apart on a greased baking sheet.  In a bowl, combine butter, garlic powder, paprika and remaining salt.  Brush some over dough.  Sprinkle with Italian Seasoning or Parmesan cheese if desired.  Cover and let rise in a warm place until doubled, about 25 minutes.  Bake at 425º for 6-8 minutes or until golden brown.  Brush with remaining butter mixture.

100% Whole Wheat bread

This is the wheat bread recipe that I have been using lately.

2 cups warm water (110º)

1 rounded tablespoon yeast (or package)

1/2 cup brown sugar

1/3 cup olive oil

2 teaspoons salt

2 Tablespoons vinegar

1 egg

5-6 cups whole wheat flour

I combine the water, yeast, and sugar and let set until it is bubbly.  Next add the oil, vinegar, and salt.  Add flour as needed.  I use my Kitchen Aid mixer and let it knead for 8 minutes.  I think this is the key to light 100% wheat bread.  It needs to be kneaded for a long time, I think 15 minutes or so by hand.  Let dough rise until doubled.  Punch down and shape into two loaf pans.  Let rise and then bake at 375 for 25-30 minutes, or until it is done.

I got this recipe from a couple of sites.  One uses gluten instead of vinegar.  The other used vinegar instead of gluten.  I can’t find the other blog now or I would link to it.

Flour Tortillas

I got this recipe from Allrecipes.com  We like these with whole wheat, and we also like them all white flour.

Whole wheat flour tortillas

1 cup all-purpose flour

4 cups whole wheat flour

1/2 cup shortening (I use olive oil)

2 teaspoons salt

1 1/2 cups boiling water

1 Tablespoon baking powder (I added this)

In a large bowl, stir together all dry ingredients.  Cut in the shortening or oil until it is crumbly.  Make a well in the center and pour in the boiling water.  Mix with a fork until all of the water is evenly incorporated.  Sprinkle with a bit of additional flour and knead until the dough does not stick to your fingers.  The dough should be smooth.

Make balls the size of golf balls.  Place them on a cookie sheet and cover with a cloth.  Let stand for at least 1 hour, or up to 8 hours.  (I have also made them right away and they were fine).

Heat a griddle or a large frying pan over medium heat.  On a lightly floured surface, roll out tortilla to your preferred thinness.  Fry one at a time.  Place on the griddle for 10 seconds or until you see some bubbles on top.  Flip the tortilla over and cook another 30 seconds or so.  Repeat until all of the tortillas have been cooked.  They can be frozen or refrigerated.