Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried or baked on a skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, eggs, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back thousands of years.
Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is important to keep it appetizing, as no one likes stale bread. Although you can use stale bread for certain baked goods such as bread pudding or bread crumbs.
The soft, inner part of the bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. This process is still commonly used today by some professional "artisan" bakers. The most common source of leavening however, was to retain a piece of dough from the previous day to use as a form of sourdough starter. Once again, many artisan bakers such as Nancy Silverton of La Brea Bakery use this process and many farm women used this process.
A major advance happened in 1961 with the development of the mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf of bread. The process, whose high-energy mixing allows for the use of inferior grain, is now widely used around the world in large factories. Does anyone really like eating this type of bread? I call this air bread and it has no nutritional value whatsoever.
There is not much to dislike about bread, except the factory produced bread all us "baby boomers" grew up on. Growing up, my family was blessed, as my mom made homemade bread frequently and one of my favorites of hers was 7-grain whole wheat bread. Of course she purchased store bought bread, but tried to find the good stuff; whole grain, rye, pumpernickel, etc. My brother-in-law's (my sister Sandy's husbands) mom, Sylvia made some great bread too and loved using anise in some of her bread which was wonderful. If it wasn't for bread, I would probably still be my thin, anorexic self that I was in my 20's and early 30's. But unfortunately, I love it too much and my husband, Jerry makes great artisan breads in his spare time, so I suffer and go to the gym, although it doesn't seem to be helping too much!
Note: If any bread recipe calls for scalded milk, you still must do this step. Bring the milk to near boil (185 degrees) in a thick bottomed pan, stirring constantly. The whey proteins in milk need to be inactivated. They can weaken gluten in bread dough and produce a dense loaf if you don't scald your milk.
Swallow your pride, it contains no calories...
When we lived on the "farm" my husband Jerry started making bread as a hobby, and it was awful. He was using rice flour, spelt, etc., and all these healthy alternatives which in my opinion did not make a good bread. Finally, after months of experimentation he finally decided to listen and make bread using regular types of flour and ingredients. He would still experiment, but the results were fantastic. Our daughter, Britt and I were rejoicing and praising his efforts. One year for Christmas, he made all our family and friends the most fantastic Christmas Stollen Bread and Jerry has been baking amazing bread ever since.
Jerry's Thanksgiving Bread - this is my husband Jerry's recipe. We call it Thanksgiving bread because it smells just like Thanksgiving stuffing. Makes great turkey sandwiches the next day with cranberry orange mayonnaise.
5 cups unbleached white flour
1 cup wheat germ
1/2 cup rolled oats
1/4 cup instant non-fat dry milk
1/4 cup wheat bran
5 tsp. active dry yeast (or 2 packages)
4 Tbl. sugar
1 tsp. sea salt
1 1/2 Tbl. dried parsley flakes
1 1/2 tsp. each of: oregano, thyme, marjoram, and freshly ground black pepper
1/2 tsp. sage
1/4 tsp. celery seed
2 1/4 cups hot water
1/4 cup canola oil
1 large egg
2 Tbl. onion, finely minced (or you can use dehydrated onion flakes)
1 cup whole wheat flour
Preheat oven to 400 degrees. In a mixing bowl with bread hook, combine 2 cups white flour, wheat germ, oats, bran, dry milk, yeast, sugar, sea salt and seasonings; mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup white flour and egg; beat on high for 1 minute. Stir in onion. Combine 2 cups white flour and 1 cup whole wheat flour; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into 2 loaves. Place in 2 greased 9x5 pans. Cover and let rise in warm place 1 to 2 hours until doubled in bulk. Bake approximately 20 minutes and cool on cooling racks.
Mom's Yeast Rolls (my mom Dorothy)
3 cups all-purpose flour
1 tsp. salt
1 cup whole milk
5 Tbl. unsalted butter, diced
4 Tbl. sugar
1 (1/4 oz) package active dry yeast
2 large eggs, beaten
2 tsp. olive oil
In the bowl of a standing mixer, sift flour and salt; set aside. In a 2-quart saucepan, heat milk to 180 degrees. Add 4 Tbl. of the butter and 1 Tbl. of the sugar; stir. Let milk mixture cool to 115 degrees. Stir in yeast and let sit until foamy, about 10 minutes. Add remaining sugar; stir to dissolve. Add yeast mixture to flour mixture; stir to combine. Stir in eggs and knead with the mixer using the dough hook, on medium-speed until dough forms into a ball and pulls away from the sides of the bowl, 6-8 minutes. Grease a large bowl with the oil; nestle dough inside. Cover bowl with a towel; let rise in a warm spot until dough has doubled in size about 2 hours.
Grease a nonstick muffin pan with remaining butter. Divide dough into 12 equal-size pieces. Gently roll each piece of dough to form a smooth ball. Repeat with remaining pieces. Divide dough balls between muffin cups. Cover with a towel and let rise in a warm spot for 30 minutes. Uncover and let rise until 2-inches above the pan, about 1 1/2 hours. Heat oven to 400 degrees. Bake the rolls until puffed and light brown, 8-10 minutes. Let cool slightly in the muffin pan before removing.
Easy Oatmeal Bread
1 1/4 tsp. salt
1 package (1 Tbl.) yeast
1/4 cup lukewarm water
2 cups regular rolled oats (not quick cooking)
5 to 6 cups all-purpose flour
1/4 cup brown sugar, packed
2 Tbl. vegetable shortening
2 cups whole milk
butter, melted for brushing on tops
oats (optional to sprinkle on top before baking)
Scald the milk and stir in the shortening, brown sugar and salt. Stir until dissolved and cool to lukewarm. In a large mixing bowl, soften the yeast in the water. Stir in the lukewarm milk mixture, add the oats and enough flour to make a soft dough. Turn the dough out on a lightly floured board. Knead until smooth and elastic, or about 10 minutes; the dough will spring back when pressed with a finger. Place the dough in a lightly greased bowl, grease the surface, cover and let rise in a warm place until doubled, about 2 hours; the dough will retain a finger imprint when pressed. Turn the dough out on a lightly floured surface and divide into thirds and shape into loaves. Place the loaves, sealed edges down, in greased 9x5 inch loaf pans. Brush the tops with melted butter (add sprinkling of oats if desired) cover and let rise until almost doubled in bulk, about 1 hour. Bake in a preheated 400 degree oven about 45 minutes. Remove from pans and cool the baked loaves on racks before slicing.
Rhubarb Bread (tea bread)
1 1/2 cups brown sugar
2/3 cup oil
1 large egg
1 cup buttermilk
1 tsp. baking soda
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups rhubarb, finely diced
1/2 cup chopped pecans or walnuts
Stir together wet ingredients and incorporate dry ingredients. Do not overmix or bread/muffins will be tough. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 40 to 60 minutes or until a pick inserted in center comes out clean. Remove from oven and place on cooling racks. Remove from pans after about 10 minutes. Makes 2 loaves. You can drizzle a powdered sugar glaze on top if desired (add lemon juice and zest to glaze)
Rhubarb Muffins - to make the above into muffins follow the directions below and add topping.
In a large bowl, mix wet ingredients and fold in dry ingredients. Fill 2/3 full, paper-lined muffins tins. Sprinkle with topping. Bake at 350 degrees until pick comes out clean.
Topping
1/2 cup pecans, chopped
1/3 cup sugar
1 1/2 tsp. all-purpose flour
1 Tbl. butter, melted
Mix together; sprinkle over unbaked muffins. Bake as directed
Cranberry Tea Bread with Glaze
1 1/2 cups butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 large eggs
1 cup fresh orange juice
1 cup sour cream (not light)
2 Tbl. freshly grated orange zest
2 tsp. pure vanilla extract
4 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 Tbl. orange liqueur
Preheat oven to 330 degrees. Butter two loaf pans. With an electric mixer on medium, cream butter and sugar together in a large bowl until pale and fluffy. Add eggs one at a time, mixing well after each addition. Add orange juice, sour cream, zest, and vanilla; mix until blended. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix. Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of bread comes out clean, or 1 hour to 1 hour 15 minutes. Cool on racks, remove from pans and glaze.
Glaze: in a small bowl, whisk together powdered sugar and 7 Tbl. orange liqueur. You don't want it too thick or too thin.
Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with orange liqueur glaze so that it coats the top, runs down the sides and seeps through the holes. Let loaves cool completely, then slice.
Julia's Corn Bread (one of many, we love corn bread)
1/2 lb. butter, softened
4 large eggs
1 cup sugar
1 can creamed corn
1 cup each; shredded jack and sharp cheddar cheese
4 scallions, thinly sliced including green part
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
1 small jalapeno, seeded and diced small
Tabasco, to taste (I like a lot)
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time, then corn, scallions, jalapeno, Tabasco and cheeses. Add flour and cornmeal, baking powder and salt. Mix well. Grease and flour a 8x12 pan. Bake for approximately 1 hour or until pick inserted in center comes out clean. Remove from oven and place on cooling rack.
Irish Raisin Soda Bread
2 cups white whole wheat flour
2 cups all purpose flour
1 cup quick oats
1 1/2 Tbl. baking soda
1 1/2 Tbl. salt
3/4 cup sugar
2 cups buttermilk
3 Tbl. molasses
2 cups golden raisins
Preheat oven to 425 degrees. On your baking sheet place a silpat mat or parchment paper. In a large bowl, combine the flours, oats, baking soda, salt and sugar then use your hand to mix. Form a well in center of dry ingredients. In the well, pour the buttermilk and molasses. Mix until combined. Add the raisins then use your hands to knead the dough several times to work in the raisins. On a lightly floured surface, divide the dough in two. Shape each into a round. Transfer to baking sheet and cut a large X in the top of each loaf. Place in oven and bake for 15 minutes then reduce heat to 325 and bake for another 40 to 45 minutes. You want the loaves to be lightly browned. Remove to cooling rack before cutting and slathering with soft butter.
Braided Sweet Potato Bread with Glaze
2 packages dry yeast
1/4 cup warm water (110-115 degrees)
1 cup whole milk
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
4 1/2 cups all purpose flour
1/2 cup butter
1 1/2 cups sweet potatoes - cooked, cooled and mashed
1 cup rolled oats
1 large egg, beaten with 2 Tbl. milk
Preheat oven to 400 degrees. Dissolve yeast in warm water. Heat the milk with sugar and salt and stir until dissolved. Remove from heat and let cool to room temperature. Cream the butter and the sweet potatoes well. Add the dissolved yeast, milk mixture and then all dry ingredients. Beat well, then turn out on lightly floured surface. Knead well about 10 minutes.
Place dough in lightly sprayed bowl, cover and let rise in warm place until doubled about 1 hour. Punch down and divide into 2 equal portions. Divide each portion into 3 parts. Roll each part to form a rope. Place side by side on ungreased baking sheet. Braid the bread and tuck under ends. Cover loosely and let rise until doubled, about 1 hour. Repeat with 2nd piece of bread dough. Bake in oven for about 20 minutes, then brush with glaze and continue baking another 15 minutes. Remove to cooling racks.
Cheddar Dill Bread
3/4 cup whole milk
1 1/2 Tbl. dill seeds, chopped
1 Tbl. honey
1/4 cup canola oil
3 large eggs, beaten
2 1/2 cups whole wheat flour
1 package dry yeast
1 1/2 tsp. salt
3 1/2 cups sharp Cheddar cheese, grated
4 Tbl. fresh dill, chopped
In a saucepan simmer milk, dill seeds and honey, cool to 120 degrees. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill and beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover with plastic wrap. Let dough rise in warm area until doubled about 1 1/2 hours.
Preheat oven to 350 degrees. Butter a 9x5x3 loaf pan. Do not stir batter down. Spoon half of batter into pan and sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter. Place towel over bread and let rise in warm area until batter reaches top of pan about 30 minutes. Bake until golden brown and sounds hollow when tapped approximately 45 minutes. Remove to cooling rack and turn out. Cut when cooled if you can wait that long. Delicious!
Grandmother's Rye Bread
1 envelope dry yeast (1/4 oz)
1 Tbl. sugar
3 Tbl. butter, melted
2 eggs (1 beaten, which will be used for brushing on top of dough)
1 cup warm milk (110 degrees)
1 1/2 tsp. salt
1 cup rye flour
2 1/2 cups all purpose flour
1 1/2 Tbl. caraway seeds
1 tsp. vegetable oil
Combine yeast, sugar, butter, 1 egg and milk in bowl of mixer with dough hook. Beat on low for 1 minute, add the salt, rye flour, all purpose flour and caraway seeds and beat until incorporated for about 1 minute. Then beat at medium speed until mixture forms a ball, leaving the sides of bowl. Remove dough. Form the dough into a smooth ball. Lightly oil a bowl and place dough inside and turn around so oil touches all the dough. Cover and set aside in a warm draft free place until it doubles about 1 hour.
Preheat oven to 350 and lightly grease a 9x5 1/2 inch baking pan. Remove the dough from bowl and place on lightly floured surface. Gently knead several times. Form into shape and place seam side down in baking pan and cover again set in warm draft free place to double in size about 1 hour. When doubled, brush top with the beaten egg. Bake until golden about 45 minutes and remove to cool on rack before slicing into this delicious goodness.
French Bread - so easy, yet so good. When I was in high school I was crazy about making French bread, which I braided, as I thought it looked good that way.
2 packages dry yeast
2 1/2 cups warm water (110 - 115 degrees)
1 tsp. sugar
6 cups all purpose flour
1 1/2 tsp. salt
cornmeal for dusting
Place water in large bowl and sprinkle with yeast and sugar. Let stand for about 5 minutes until yeast dissolves and starts to foam. Stir in 2 cups of flour and salt, cover and let rise for 1/2 hour. Next, gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto lightly floured surface and knead for 10 times. In a large mixing bowl, grease bowl with oil and place dough inside. Turn around so all of dough is greased.
Cover with a towel and let rise in a draft free area for about 2 1/2 hours until doubled. When doubled, punch down the dough and divide in half and place one half on lightly floured surface. Using a rolling pin, roll dough into 12x6 rectangle. Roll up long side, seal seams and edges by pinching. Repeat with remaining dough. Grease a baking sheet and lightly sprinkle with cornmeal. Place loaves on baking sheet, cover and let rise in draft free area until doubled about 1 hour.
Preheat oven to 425 degrees. Spray loaves with a mist of water, then using a sharp blade, make a few slashes across top of each loaf. Bake for about 25 to 30 minutes or until golden. Remove to cooling rack.
Christmas Stollen Bread - Traditional German bread with dried and candied fruits, nuts and spices
1 package active dry yeast
1/4 cup warm water (110-115 degrees)
1/3 cup butter, melted
3/4 cup milk
1 tsp. pure vanilla extract
1/3 cup sugar
1/4 cup good quality brandy
1 tsp. salt
1 lemon, zested
2 eggs, beaten
4 cups all purpose flour
1/2 cup blanched almonds, chopped
1/2 cup mixed candied fruits, chopped
1/2 cup raisins
1/2 cup dates, chopped
Powdered sugar (for glaze)
whipping cream or milk (for glaze)
whole candied cherries use green and red (garnish)
slivered almonds, garnish
In a small bowl, add raisins, dates and brandy, let soak for 1 hour. In large mixing bowl, dissolve yeast in 1/4 cup water. Melt the butter in small saucepan and add the milk and heat to warm about 110 degrees. Combine milk mixture with yeast mixture, 1/3 cup sugar, salt, lemon zest,vanilla, eggs and 2 cups of the flour. Beat on low until blended and smooth. Cover and let rise for about 45 minutes in a draft free area. Drain the raisins and dates, discard brandy. Stir in the chopped almonds, candied fruits, raisins and dates. Beat in remaining flour 1/2 cup at a time.
Turn dough out onto lightly floured surface; knead until smooth and elastic about 10 to 12 minutes. Divide in half and shape each half into a 12x8 oval loaf. Brush each loaf with melted butter and fold lengthwise and press edges together. Place on greased baking sheet and let rise for about 40 minutes, until almost doubled. Bake in preheated 350 degree oven for about 30 minutes. Remove to cooling rack, when cool drizzle with glaze. Glaze; Mix 1 1/2 cups powdered sugar, with 1 Tbl. milk or cream and 1 Tbl. fresh lemon juice. Mix well and drizzle over bread. Garnish with candied cherries and almonds.
Bon Appetit
"You are just a vapor that appears for a little while and then vanished away"
James 4:14
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