Tag Archive | Bread

Applesauce Cinnamon Bread – Bread Machine

Applesauce Cinnamon Bread

Ingredients:

1/3 c Applesauce

1 c Milk

2 1/2 c Bread Flour

1 tsp Cinnamon

1 tsp Salt

2 Tbs Brown Sugar

1 Tbs Butter

1 1/2 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Almond Oatmeal Bread – Bread Machine

Almond Oatmeal Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 c Quick-Cooking Oats

1 c Milk

1 Tbs Unsalted Butter

2 1/2 c Bread Flour

2 Tbs Honey

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

1/2 c Sliced Almonds, lightly toasted

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Wonder White Bread – Bread Machine

Wonder White Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 ½ Tbs Unsalted Butter

3 c Bread Flour

4 tsp Granulated Sugar

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Honey White Bread

Honey White Bread
Yields 1 Loaf

This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.

Ingredients:
1 ¼ c warm milk
3 tablespoons unsalted butter
5 tablespoons honey
1 ¾ teaspoons active dry yeast (1 package)
3 c bread flour
¾ teaspoons kosher salt
1 teaspoon warm water

Directions:
1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F.
4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

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No Egg Bread Recipes

I have a friend who’s daughter can’t have eggs but she loves bread. So, I passed along these bread recipes with no eggs in them and now you get them too! Three use a bread machine (I don’t have one but my friend does and so do many other people) and three are made the old fashion way. Note that these recipes are not my own creation.

 

BREAD MACHINE RECIPES

Wonder White Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 ½ Tbs Unsalted Butter

3 c Bread Flour

4 tsp Granulated Sugar

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Sesame Wheat Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 Tbs Honey

1 Tbs Tahini

1 ½ c Bread Flour

1 ½ c Whole Wheat Flour

1 Tbs Toasted Sesame Seeds

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available, or the regular basic white setting, and a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Almond Oatmeal Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 c Quick-Cooking Oats

1 c Milk

1 Tbs Unsalted Butter

2 ½ c Bread Flour

2 Tbs Honey

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

½ c Sliced Skin-on Almonds, lightly toasted

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

 

STANDARD BREADS

Honey White

Yields 1 loaf (9×5)

Ingredients:

1 ¼ c Warm Milk

3 Tbs Unsalted Butter

5 Tbs Honey

1 ¾ tsp Active Dry Yeast (1 package)

3 c Bread Flour

¾ tsp Kosher Salt

1 tsp Warm Water

Directions:

  1. In a large bowl, combine milk, butter, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add another 3 tablespoons of honey and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Texas Toasting Bread

Yield 1 loaf (9×5)

Ingredients:

1 c Warm Water

1 tsp Granulated Sugar

1 Tbs Active Dry Yeast (about 2 packages)

1 c Evaporated Milk

2 Tbs Canola Oil

4-5 c Bread Flour

½ tsp Kosher Salt

Directions:

  1. In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add evaporated milk, oil, and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and kneed 8-10 minutes. Place in an extra-large mixing bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until tripled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with parchment. Turn risen dough onto a floured surface, shape into an oblong loaf, and place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Dust the top of the risen dough lightly with flour, then bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack. When completely cool, cut into 2” slices.

Cracked Wheat and Honey Bread

Yields 2 loaves (9×5)

Ingredients:

1 ½ c Boiling Water

½ c Cracked Wheat

1 1/3 c Warm Milk

¼ c Honey

1 ¾ tsp Active Dry Yeast (1 package)

¼ c (½ stick) Unsalted Butter

1 c Whole Wheat Flour

¾ tsp Kosher Salt

3-4 c Bread Flour

Directions:

  1. In a medium bowl, combine boiling water and cracked wheat. Set aside for 10 minutes, stirring occasionally, until the cracked wheat has absorbed the water and has softened.

  2. In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  3. Add remaining honey, butter, and whole wheat flour, stir to combine. Add softened cracked wheat (drain of excess liquid if necessary), salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.

  4. Coat two 9” x 5” loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 375°F.

  5. Dust risen loaves with whole wheat flour, and bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pans, and cool completely on rack.

Recipe: Olive Bread

Olive Bread

Makes 2 Round Loaves
Flavorful olives stud this bread, making it moist and rich tasting. The bread s a great accompaniment to a simple green salad. You can
change the character of the loaf by using different types of olives, such as Gaeta, or by using a mixture of olives.

Ingredients:
3 packages (7 ½ tsp) active dry yeast
2 cups warm water
2/3 c extra virgin olive oil
2 cups bread flour
4 cups all-purpose flour, plus extra for kneading and dusting the loaves
1/2 Tbs sea salt
2 cups Kalamata olives, pitted and coarsely chopped

Directions:

By Hand: In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the oil, the flours, and the salt and stir in with your hand or a wooden spoon until a rough ball forms. Using a plastic pastry scraper, scrape the dough out of the bowl onto a lightly floured work surface. Knead until it is smooth and elastic, dusting the work surface with the flour to keep it from sticking, 5 – 7 minutes.

By Stand Mixer: In the 5-qt (5-l) bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the oil, the flours, and the salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed. Add a little flour as needed for the dough to come away from the sides of the bowl after a few minutes. Knead until the dough is smooth and elastic, 5 – 7 minutes. Remove the dough from the bowl.

Sprinkle the olives over the top of the dough and knead them into the dough briefly and gently. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm, draft-free spot until it doubles in bulk, 1 – 1½ hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead it briefly and gently to disperse the olives evenly. Using a sharp knife or a bench scraper, cut it in half. Cover with a kitchen towel and let rest for 5 minutes before shaping. Line a half-sheet pan or rimless baking sheet with parchment (baking) paper. Shape each half of the dough into a tight round loaf by rotating the bread in a circular motion on the work surface between your hands. If any olives fall out while shaping, just tuck them back into the underside of the round. Put the loaves on the prepared pan, spacing them generously apart. Cover the loaves loosely with a kitchen towel and let them rise in a warm, draft-free spot until they double in size, 30 – 40 minutes.

Position a rack in the lower third of the oven, and preheat to 450′ F. Lightly dust the tops of the loaves with flour. Using a serrated knife, slash a half crescent from one end of the loaf to the other, just off-center. Put the pans into the oven and reduce the heat to 425′ F. Bake the breads until they are golden brown and sound hollow when tapped on the bottom, 35 – 40 minutes. Transfer to wire racks and let cool for at least 45 minutes.

Variations:

Walnut Bread

Use walnut oil instead of olive oil, and substitute 2 c walnut pieces, toasted, for the olives.

Hazelnut-Fig Bread

Use hazelnut oil instead of olive oil. Plump 1 c chopped dried figs in hot water. Substitute 1 c skinned, toasted hazelnut (filbert) pieces for the olives. Drain the figs and add them when working the nuts into the dough.

Pine Nut – Asiago Bread

Substitute 1 c pine nuts, toasted, and 1 c coarsely shredded Asiago cheese for the olives.

Rosemary-Feta Olive Bread

Add 2 tsp finely chopped fresh rosemary and 2 tsp coarsely ground pepper with the salt. Reduce olives to 1 c and chop them finer. Add 1 c crumbled feta cheese to the dough with the olives.

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Recipe: Zucchini Bread

Zucchini Bread

Zucchini Bread

After visiting our favorite produce stand on Sunday and coming away with some beautiful and large zucchini, it was time to make the season’s first loaf.

Ingredients:

1 ½ c Flour
1 tsp Cinnamon
½ tsp Baking Soda
½ tsp Salt
¼ tsp Baking Powder
¼ tsp Nutmeg
1 Egg
½ c Sugar
1 c Shredded Zucchini
¼ c Vegetable Oil
Butter or Oil

Instructions:

Preheat oven to 350º. Butter or oil the bottom of a 8” x 4” loaf pan and up the sides ½”. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Mix to distribute the ingredients. Make a hole in the center of the dry ingredients. In a medium bowl, beat the egg. Add in the sugar and stir well to combine. Then add in the zucchini and vegetable oil. Mix well. Then pour the wet ingredients into the dry ingredients and stir just enough to be completely moistened. Transfer the batter into the loaf pan. Bake for 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the wire rack.

Zucchini Bread Cut