Creamy Baked Mushroom Bread #BreadWorld
A new twist of making your white bread into more appealing and tasty. Apply your own ideas for making this one. Best for breakfast and snack.
Ingredients:
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Procedures:
1. Saute mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder, flour and scallions.
2. Cook until creamy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for 5−8 minutes.
Special Ham and Cheese Buns #BreadWorld
These buns are stuffed with ham and cheese and are meant to be hot sandwich, and are parbaked until the dough is done but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time. You can choose your own fillings too.
Ingredients:
For the dough:
2 cups (9 ounces) bread flour
1 teaspoon salt
2 tablespoons unsalted butter
2 1/2 teaspoons instant yeast
2 teaspoons sugar
1/2 cup (1 7/8 ounces) medium rye flour
1/2 cup instant potato flakes
1 cup cold water
Olive oil
For the filling:
1/4 pound ham, sliced
2 ounces cheese, sliced
8 pickle slices (optional)
Procedures:
1) Put all dough ingredients except water and olive oil into the bowl of your food processor. Pulse several times to distribute ingredients, then, leave the processor running. Add the water slowly through the feed tube, as fast as the flour can absorb the water. Leave it running until it forms a ball. Turn off the processor and check the dough for elasticity. It will be sticky. If the dough is not elastic, keep processing in 30-second burst, checking the dough each time. If it begins to feel warm to the touch, let it rest for 5 minutes to cool off before continuing processing.
2) When the dough is sufficiently elastic, remove the dough from the processor, form it into a ball, drizzle with a bit of olive oil, and put it into a bowl. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
3) Sprinkle some cornmeal on a baking sheet and preheat the oven to 300 degrees.
4) When the buns have risen, flour your work surface and turn the dough out. Knead it briefly, divide it into 8 pieces. Form each into a ball, flatten each ball into disk. Stretch each disk to about 4 inches in diameter.
5) Place the filling ingredients in the center of the dough with the meat at the top and bottom.
6) Then pull up the sides to meet in the center, and press to seal the seams.
7) Place the buns seam-side down on the prepared baking sheet. Cover the buns with plastic wrap and set aside to rise, about 35 minutes.
8) When the buns have risen, bake at 300 degrees until the buns are just barely browned, about 40 minutes. Remove the buns from the pan and cool on a rack, then refrigerate or freeze.
9) To finish baking your par-baked buns, preheat the oven to 350 degrees, and bake the buns until they are nicely browned, about 15 minutes. For your frozen buns, thaw first, then bake.
Fruit-Oatmeal Bagel #BreadWorld
Be sure to use the bread flour with good quality because you need it to develop the gluten in these bagels. Be sure to use dried fruit, they will rehydrate during the process of making these bagels. There are also a wide variety of dried fruits out on the market now, so feel free to change it up! Mango, apricot, cranberry, your choices are unlimited.
Ingredients:
1 tbsp instant yeast
2 1/2 cups bread flour
1 1/2 cups oat flour
2 tsp salt
1 tbsp brown sugar
1 1/2 cups lukewarm water
1-3.5 oz package dried blueberries/fruit choices
2 quarts water
2 tbsp brown sugar
1 tbsp granulated sugar
1 egg
1 tbsp water
rolled oats
Procedures:
1) Combine the first 6 ingredients in a large bowl, or bowl of your stand mixer, and mix. Knead for about 10 minutes. Add dried blueberries and knead for 5 more minutes. The dough should be stiff and smack the sides of the bowl.
2) Coat a large bowl with cooking spray and add dough. Roll the dough ball around to coat it in oil. Loosely cover with plastic wrap and let the dough sit in a warm place for about 1 hour. The dough should be roughly doubled in size.
3) Grease your work surface with cooking spray and turn dough ball out onto the surface. Divide the dough into 8 equals portions (I used my kitchen scale to weigh out equal lumps of dough). Roll each lump into a ball and loosely cover the balls with plastic wrap. Allow the ball to rise for 30 minutes.
4) In a wide, shallow pan, combine water with the sugars. Bring to a boil then reduce to a simmer. Preheat oven to 425.
5) To shape the bagels, poke a hole in the middle of each dough ball. Twirl the dough around the index fingers of your two hands until the hole stretches to about 2 inches. Place the newly formed bagel on a parchment covered baking sheet. Shape the remaining dough balls.
6) Drop the bagels, 3-4 at a time, into the simmering water. Boil the bagels for 2 minutes and flip over to boil for another minute. Remove from the water bath with a skimmer/strainer and let cool for a few minutes on the parchment-lined baking sheet.
7) Whisk together egg and water, brush each bagel with the egg wash and sprinkle with rolled oats.
8) Bake the bagels for 20-25 minutes, or until your bagels are golden brown. Remove from the oven and allow cooling on a rack.
Ciabatta Bread #BreadWorld
Ciabatta means “slipper” in Italian. The loaves are fairly flat and oblong, with large air holes and a nice crust. Noted for making sandwiches or eaten with a dipping sauce of your choice.
Ingredients:
• 1 cup lukewarm water
• 1 (¼-ounce) package active dry yeast
• ⅓ cup milk
• 2 tablespoons olive oil
• ¼ cup whole-wheat flour
• ½ cup oat bran
• 2 to 2½ cups bread flour
• ½ teaspoon salt
• 2 tablespoons cornmeal
Procedures:
1. In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour.
2. Add enough remaining bread flour to make soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour.
3. Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes.
4. Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20–30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack.
5. Yields 2 loaves; 8 servings
Date-Nut Loaf Bread #BreadWorld
An easy and quick way to make bread for the family.
Servings: 4
Ingredients:
8 oz Dates; Finely Chopped
2 tbsp Butter
3/4 cup Water; Boiling
1 3/4 cup Unbleached Flour; Sifted
1/4 tsp Salt
1 tsp Baking Soda
1/2 c Sugar; Granulated
1 Egg; Large, Well Beaten
4 oz Cheddar Md, Shredded
1 cup Walnuts; Chopped
Procedures:
1) Preheat the oven to 325 degrees F.
2) Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes.
3) Stir the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan.
4) Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean.
5) Turn out onto a rack and cool before slicing.
NOTE: The flavor improves if the bread stands overnight before serving.
Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread – coarse. Bread for making sandwiches.
Ingredients:
• 1½ to 2½ cups all-purpose flour
• 1 (¼-ounce) package instant-blend dry yeast
• 1 cup water
• 1 tablespoon honey
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano leaves
• ½ cup cornmeal
• ½ cup masa harina (corn flour)
• 2 tablespoons cornmeal
• ¼ cup grated Romano or Cotija cheese
Procedures:
1. In large bowl, combine 1 cup flour and yeast and mix well. In microwave-safe glass measuring cup, combine water, honey, 2 tablespoons olive oil, and salt. Microwave on 50-percent power for 1 minute or until mixture is very warm.
2. Add to flour mixture; beat for 2 minutes. Stir in rosemary, oregano, ½ cup cornmeal, and masa harina and beat for 1 minute.
3. Add enough remaining all-purpose flour to make soft dough. Cover and let rise for 30 minutes.
4. Divide dough in half. Grease two 12″ round pizza pans with unsalted butter and sprinkle with 2 tablespoons cornmeal. Divide dough into two parts and press each part into prepared pans. Push your fingertips into the dough to make dimples. Drizzle remaining olive oil over the dough; sprinkle with cheese. Let stand for 20 minutes.
5. Preheat oven to 425ºF. Bake bread for 13–18 minutes or until deep golden brown. Cool on wire racks.
Yields 2 loaves; 12 servings
Flavorful Savory and Dessert Crepes Recipes #BreadWorld
Making crepes takes some practice, but after one or two tries you'll be an expert. The tricks are to use a nonstick skillet, quickly rotate the pan once the batter has been added, and to adjust the batter as necessary. The batter should be about as thick as heavy cream; any thicker and it will be difficult to manipulate.
With some frozen crepes in the freezer, you can whip up dessert in seconds. Thaw and fill them with ice cream, pudding, Nutella, or fresh fruit. Or, fill them with grilled chicken, beef, pork and veggies, top with your favorite sauce. Makes 8 crepes.
Ingredients:
• 1¼ cups all-purpose flour
• 2 eggs
• 1 cup milk
• ¼ cup orange juice
• ½ teaspoon grated orange zest
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 3 tablespoons butter, melted
Procedures:
1. In medium bowl, combine all ingredients. Beat at low speed until batter is smooth, about 1 minute. Cover and let stand for 30 minutes.
2. Heat a 6″ nonstick skillet over medium heat for 1 minute. Lightly brush with oil, then pour in 3 tablespoons of batter, using a ¼ cup measure so you add the batter all at once. Swirl and tilt the pan so the batter evenly covers the bottom.
3. Cook crepe for 2–3 minutes or until bottom turns light golden brown.
4. Using a fork, loosen the crepe from the pan and flip over; cook for 30 seconds on second side.
5. Let cool on kitchen towels.
6. When crepes are completely cool, stack them with waxed paper or parchment paper between each crepe.
7. Place in heavy duty freezer bags, label, and freeze up to 3 months.
8. To use, unwrap crepes and separate. Let stand at room temperature for 20–30 minutes.
Stoneground Bread Online Bakery: Baking Tips #BreadWorld
Before oven was invented, people used masonry oven that is fueled by wood to cook bread. The masonry oven can cook bread efficiently. It is the best method for baking bread compare with other method such as open fire baking. Open fire baking produce a low quality bread that has inconsistent flavor.
Before baking the bread, you must preheat the oven. There is a specific temperature that is designed for cooking the bread. Normally, the bread with flour and yeast is baked at above 400 Fahrenheit. The oven should be set to a lower temperature for bread that is stuffed with other things such as eggs and milk. Different bread recipes have different temperature requirements. When baking the bread, you should refer to the instructions to see which temperature to use.
Every bread recipe is baked for a different interval. If you use convection oven, the bake will be ready in a short time. The baking time for hearth bread is 35 – 50 minutes. For basic breads, you should adjust the oven timer to 60 minutes. Thin flat breads require a minimal backing time of 15 minutes. Thicker flat breads require slightly more baking time than thin flat bread. If you are baking thicker flat bread, you should set the timer to 25 minutes. Quick bread is cooked after 75 minutes. Bread rolls and buns should be baked for 15 – 20 minutes.
While the milk is boiling, you can add some baking soda. The baking soda prevents the milk from becoming curdled. When you are cooking rice, make sure you add 1 teaspoon of lemon juice.
To make a whipped cream, use a whip to whip the cream thoroughly. After that, you can add 2 tablespoon of jell-o flavor. After that, you should continue to stir the whipped cream until the jell-o flavor is mixed consistently.
You can use chilled evaporated milk to create the base of frozen desserts. In addition, you can add a variety of flavors to the desserts by using fruits such as dates, nuts and etc.
Once you have crimped the pie crust edge, you can lift it up gently by using your finger. By doing so, the pie crust will not stick to the baking dish.
When rolling a pastry, make sure you use a waxed paper. First of all, you should wipe the surface of the table with a damp cloth. It wet the surface of the table so that it is not slippery. After that, you can place the waxed paper on the table. The paper should be floured thoroughly. You can use your finger to draw a 1 inch thick circle on the paper. The circle should be slightly larger than the baking pan. After you have rolled the pastry, you can pick up the paper. Later, you should put the pastry in the pan.
To check the doneness of bread, use your knuckle to tap the underside of the bread. If you hear a hollow sound, it means that the bread is done. If you hear a dull sound, it means that the bread is underdone.
Squash Bread #BreadWorld
Ingredients:
15 ounce can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
2.5 cups white sugar
2 tablespoons dark brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Procedures:
1) Preheat oven to 350*F. Grease two 9×5 loaf pans.
2) In a large bowl, cream pumpkin, eggs, oil, water and sugar until well combined.
3) In a separate bowl, sift together flour, baking soda, salt and ground spices. Add dry mixture to wet and beat until all flour has been combined. Pour into prepared pans.
4) Bake for about 60-70 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before cutting.
10 Top Tips For Baking The Perfect Loaf Of Bread #BreadWorld
It is incredibly satisfying to make your own bread at home and guests at dinner parties will be very impressed when you pass round a basket of home-made bread. There's nothing quite like the smell of baking bread or freshly baked bread so have a try, it's easier than you think.
First of all, you need to use the right ingredients:
Flour – Different flours are used for making different types of bread. Plain or all-purpose flour is generally used in baking cakes and biscuits but can be used in making quick breads and yeast breads. Strong bread-making flour is the flour usually used for making bread because its high gluten content makes a bread which rises well. Make sure that you knead dough made with strong flour for longer than doughs made with plain flour to help the gluten to work. Wholewheat bread flour can also be used and rye flour can be mixed with other flours.
Yeast – Yeast is the ingredient which makes the bread rise. It needs sugar and warmth to activate. As it “eats” the sugar it produces gases which make the dough stretch and rise. There are many different yeasts on the market including quick acting yeast which comes in powder or granules. Follow the instructions on the packet. Traditional yeast should be “proofed” to activate it, before mixing with the flour. To do this, dissolve it in warm water which is about 40-46 degrees C or 105-115 degrees F. Adding sugar can make the process quicker. Quick acting yeast can usually just be added straight to the flour.
Liquid – Water or milk, or a mixture of both, are used in bread making. Water makes a dense, crusty bread whereas milk makes a softer crusted, softer crumbed loaf.
Sugar – Sugar is needed to feed the yeast to make the dough stretch and rise. General guidelines are to use 2 teaspoons of sugar for every two cups of flour used. All types of sugar can be used in bread making.
Salt – Some salt helps to stop the bread rising too quickly but too much salt can stop the bread rising at all. Follow recipes carefully.
Butter – Gives a softer bread and gives the bread flavor. Using butter in bread making can also help the bread to keep for longer. Olive oil or margarine can also be used.
Eggs – Can be used in bread to give flavor and color.
Making the Bread
Here are some guidelines for making the perfect loaf:
1) Prepare the yeast – follow the instructions on the packet.
2) Mix the flour and sugar in a bowl.
3) Add a cup at a time of dry ingredients to the wet yeast mixture. Mix and slow to adding a spoonful at a time when mixture becomes smooth.
4) When the dough starts to come away from the sides of the bowl, you can stop adding flour. Form a ball shape and get ready to knead.
5) Knead the dough for about 10 minutes with well floured hands on a well floured surface. Knead the dough using the heel of your hand and by pushing it away from you, folding it back towards you, turning and repeating the process.
6) Leave dough to rise in a warm place in a bowl covered with cling film until doubled in size – 1 or 2 hours.
7) Punch – Punch the dough twice to deflate the dough slightly.
8) Shape the dough – shape the dough into the required shape.
9) Leave to rise again in a warm place until almost doubled in size. Preheat the oven while this is happening.
10) Glaze bread if required then bake according to the recipe and cool.
Enjoy your freshly baked bread while its warm with some butter and jam.
Orange Butterflake Rolls #BreadWorld
Try these delicious citrus infused rolls. Your family will be delighted by their incredible look and taste.
Ingredients:
• 12 Frozen Rolls, thawed but still cold
• zest from 1 large orange
• 3/4 cup sugar
• 1/3 cup butter, melted
Icing:
• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 2-3 tablespoons fresh orange juice
Procedures:
Cut each Texas roll into 5 equal pieces. Flatten each piece slightly.
In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture.
Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size.
Remove wrap and bake at 350?F 10-12 minutes.
Remove from pan immediately and place on cooling rack.
Combine icing ingredients and mix well.
Brush over rolls while still warm.
Cornbread Made from Scratch #BreadWorld
Cornbread can be made from scratch. It isn’t hard to do! You can put together my version of cornbread easy at home, enjoy with your favorite soup.
Yield: 24 servings.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
4 tsp. baking powder
1 egg 1/4 cup melted butter
1 cup milk
1 package jiffy yellow cake mix
Procedures:
Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned.
Rye Bread (Light) #BreadWorld
Ingredients:
¼ cup honey
¼ cu light molasses
2 tsp salt
2 tbsp butter or margarine
2 tbsp caraway seeds
1 cup boiling water
2 packages active dry yeast
¾ cup warm water (105F to 115F)
2 cups rye flour
3.5 to 4 cups all-purpose flour
Procedures:
• Place honey, molasses, salt, butter, caraway seeds, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well mixed, about 1 minute. Stop and scrape bowl if necessary.
• Continuing on seed 2, add remaining all-purpose flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
• Bake at 350F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.
• Yield 32 servings (16 slices per loaf)
Hamburger or Hot Dog Buns Recipe #BreadWorld
This recipe can be used to make either hamburger buns or hot dogs buns. It’s softness makes it the best I’ve ever made.
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
1 Hr 30 Min
Ingredients:
• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg
Procedures:
1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
6. Makes 12 pieces
Bread Pudding #BreadWorld
Make this delicious bread pudding and would my bread pudding be any different? Melted butter, milk, spices, and day old bread make a creamy and filling dessert.
Yield: 8 servings.
Ingredients:
3 C. French bread cubed and partially dried
1/2 C. melted butter
2 C. whole milk
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. salt
1/3 C. brown sugar (dark)
Procedures:
1. Scald milk and butter together. Remove and set aside.
2. Beat eggs add brown sugar, and cinnamon.
3. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle.
4. Add bread cubes and stir carefully, do not beat.
5. Place in an 8″x11″ well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick.
6. When done set aside.
White Sauce:
1 C. whole milk
2 Tbsp. butter
1/2 C. granulated sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Procedures:
Mix all ingredients together and bring to a boil for 3 – 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.
Whole Grain Wheat Bread #BreadWorld
If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye. Makes 2 loaves.
Ingredients:
2 3/4 Cups of hot water
1/3 Cup of Oil, Olive is fine
1/3 Cup of honey
2 Tbsp Molasses
1 Tbsp Salt, Sea Salt is good
7 1/2 cups of 100% Whole Grain Wheat Flour
2 Tbsp of Dry Active Yeast
Procedures:
1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% Whole Grain Wheat Flour.
2 Tbsp. of Dry Active Yeast.
If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. Don\’t over mix or the bread will be tough.
5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double when using a heavy mixer.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix again just enough to knock it down at least close to the original size.
8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don\’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Filipino Pan de Sal #BreadWorld
Ingredients:
3 pkgs. Active Dry Yeast
1.5 cup Warm Water
¼ cup sugar
¼ cup Shortening
3.5 – 4 cups Wheat Flour or 3.5 – 4 cups All Purpose flour
1 tsp Salt
½ tsp Baking soda
2 Eggs, optional
½ cup Fine Bread Crumbs
Procedures:
• Pour warm water into a big bowl. Add sugar and yeast. Allow to soften and set aside. In another bowl combine flour, baking soda, and salt. Set aside ½ of the flour mixture as dusting flour.
• Add eggs to yeast suspension before adding half of the flour mixture to yeast. Stir in shortening and the rest of the mix; blend well. Transfer dough onto floured board and knead until smooth and elastic. (Using Kitchen Aid Mixer kneads on speed 2 for 7 – 10 minutes.)
• Form dough into ball and return to bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk, about 50 – 60 minutes. Punch down: let rest for 10 minutes.
• Divide dough into 2 and shape into rods with about 1.5 inches in diameter. Roll on bread crumbs; cut into 1.5 inches long and arrange on greased baking sheet. Cut strip on side up about 1 inch long. Sprinkle with more bread crumbs.
• Let rise in warm place free from draft for 50 – 60 minutes. Bake in preheated oven at 425 degrees for 15 – 25 minutes or until done.
Basic Rustic Italian Bread Recipe #BreadWorld
These delicious Italian bread recipes are easy to make and will please all! Recipes for a basic rustic Italian bread, focaccia, ciabatta, sweet Italian bread, and more!
Preparation Time: about 20 minutes
Cooking Time: about 30 minutes
Resting Time: about 2 hours
Ingredients:
3 cups Flour
1 pack Dry Active Yeast
1 tsp. Salt
1/8 cup Cornmeal (optional)
1 Beaten Egg (optional)
How to make it:
1. Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large "well" (an empty space) in the middle.
2. Pour the yeast into the "well" and pour 1 cup of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.
3. Once the bubbles have appeared, you can start to mix together the ingredients (hands work best, but you can use a mixer) to form the dough. The best way to do this, is to gradually incorporate the flour that is "waiting" on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid, just add a bit more flour at the end. You should finish this "pre-kneading" stage with a round, firm ball of dough. Again, if it's too sticky, add a little more flour.
4. Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky.
5. Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 1 hour (depends on the room temperature, you want it to be fairly warm). It should double in size.
6. Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling it and sprinkling the bottom with cornmeal (if you don't have cornmeal, just use flour). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a loaf. Put the loaf on the baking pan. Cover with dish towel and let rise for about 1 hour. It should double in size.
7. If you want, coat the top with the beaten egg. Put in oven at 375°F and bake for 30 minutes (more or less, depending on how much you like it browned).
Tip:
If your yeast doesn't bubble, it's no longer active or you didn't use lukewarm water. You should start over in this case, because the bread will not rise.
Freezing: If you are planning on freezing the bread, only bake it for 20 minutes. Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze. When you want to serve it, just preheat oven to 400°F, bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.
More Italian Bread Recipes
Focaccia Bread Recipe: Follow the same basic Italian bread recipe above. Add 1 cup of Mashed Potatoes during step 3. You should still finish with a smooth non-sticky dough. Right before baking, coat top with olive oil, and sprinkle with large course salt. Bake at 400°F until it is lightly browned.
Focaccia Italian bread recipes present endless serving ideas… use focaccia bread to make delicious Italian sandwiches with vegetables (roasted peppers, artichoke hearts, and others) and Italian meats (proscuitto and others) and Italian cheeses (buffalo mozzarella, gorgonzola, and others). Or, use the focaccia as a pizza crust and add your favorite toppings, stick back in the oven and there you go! Both sandwiches and pizzas can make lovely and complete meals when served with a simple and fresh green salad!
Ciabatta Bread Recipe: Follow the same basic Italian bread recipe above. Add 4 tbsp. olive oil during step 3. Form a loaf that is about 1 inch high. Before baking, sprinkle flour on the top of the loaf. Bake at 425°F until browned (about 30 minutes).
Olive Bread Recipe: Follow any of the three Italian bread recipes above (basic, focaccia, or ciabatta). Add 1/2 cup olives at the end of step 3. Follow baking instructions as indicated in each recipe.
You can use any ingredient of your choice to make a more original bread by following this same method. A couple of my favorites are sun-dried tomatoes and shredded parmesan cheese. So, don't be afraid to use your creativity. You'll come up with some fabulous combinations!!!
Sweet Italian Bread Recipe: Follow the recipe for basic Italian bread above. Add 1/4 cup sugar during step 1. And, add 2 tbsp. Butter and 2 Eggs during step 3. Finally, add 1/4 cup Sliced Almonds and 1/2 cup Candied Dried Fruit also during step 3. Follow the rest of the baking instructions as indicated in the basic Italian bread recipe.
This sweet bread looks particularly festive if you braid the bread. You can do this by forming two or three long cords with the dough and braiding them. Tuck the ends under the loaf. Enjoy!
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