Bread Recipes

Find great ideas for Bread Recipes at 123EasyAsPie.com

Q: bread recipes?
Does anyone have any good recipes for a quick bread (no yeast) that doesen’t require very exotic ingredients?

A: This is a recipe we have used in my family for years…

Banana Nut Bread

Mix together thoroughly
2/3 cup sugar
1/3 cup soft shortening
2 eggs

Mix together and stir in
3 TBSP sour milk (see recipe below)
1 cup mashed bananas (3 lbs =1 cup approx.)(Beat bananas to assure consistency)

Sift together and stir in
2 cups sifted flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

Blend in
½ cup chopped walnuts

Pour into greased and floured 9” X 5” X 3” loaf pan. Let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until it tests done (fork in center comes out clean).

Note- 1 cup grated apple (unpared) can be substituted for bananas to make Apple Nut Bread.

Sour Milk

Use ½ TBSP (1 ½ tsp.) apple cider vinegar to ½ cup milk. Let stand a few minutes. (For single recipe)

Add 1 TBSP apple cider vinegar or lemon juice to 1 cup milk. Let stand a few minutes. (Doubled recipe only)

here are other ones that I haven’t tried yet

Cantaloupe Bread

You should try this recipe. It’s pretty good.

3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe – peeled, seeded and pureed

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9×5 inch loaf pans.
2. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
3. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

PINEAPPLE NUT BREAD

(Liberia)
Yield: 10-inch loaf
The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese. It’s a great change from our usual datenut bread.

In a 4-quart bowl:
Combine: 2 1/2 cups all purpose flour
1 cup bran
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped roasted peanuts (or walnuts).

Beat 2 eggs until light.
Add 3/4 cup crushed pineapple, drained.
Add wet ingredients to dry and stir thoroughly.

Bake at 350′ in greased loaf pan for 1 hour. Test with toothpick. (When toothpick is dry, bread is done.)

PINEAPPLE NUT BREAD(Liberia)Yield: 10-inch loaf
The women of Liberia are excellent bakers. Pineapple Nut Bread is a favorite. This bread cuts better on the second day so plan to make it a day ahead. Slice it thinly and serve with cream cheese.

http://www.africa.upenn.edu/Cookbook/Bread.html#PINEAPPLE%20NUT%20BREAD

Cranberry Nut Bread

2 cups all-purpose flour
¾ cup granulated sugar
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
1 cup fresh cranberries, chopped (sometimes I add 1 ½ Cups)
½ cup pecans or walnuts, chopped
1 egg
2 TBSP. Canola or vegetable oil
¾ cup freshly squeezed orange juice
1 TBSP orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5″ loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

http://www.wcpo.com/recipes/2005/11/04.html

Strawberry Bread

1 1/2 cups Sugar
1 1/4 cups Oil
4 eggs
3 cups sifted flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
2 (10 oz) pkgs. frozen strawberries, thawed and divided

Strawberry Sauce
1 (8 oz) pkg. cream cheese, softened
1/2 C reserved strawberries, pureed
2 Tbs. sugar

Bread Instructions:
With an electric mixer, beat sugar and oil until well blended. Add eggs one at a time, beating thoroughly. Combine dry ingredients. Reserve 1/2 C strawberries for sauce. Add half of the dry ingredients and half of the remaining strawberries (about 2-1/2 oz) to the egg mixture. Mix on low. Add remaining ingredients, mixing until combined. Bake in two greased and floured medium loaf pans at 350 degrees F. for 50 minutes. Slice; serve with strawberry sauce.
Sauce Instructions:
Combine all ingredients until spreading consistency is achieved.

http://breadnet.net/beyond.html#strawberry

Rhubarb bread (makes 2)

1 cup brown sugar
1/2 cup white sugar
2/3 cupveg. oil
2 eggs
1 cupmilk
1 tsp salt
1tsp.vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups diced fresh rhubarb
1 cup chopped walnuts (optional)

Mix all ingredients together well. Pour into 2 greased 9X5 loaf pans and cook at 350 degrees for about one hour or until cake tester comes out clean.

http://breadnet.net/rhubarb.html

Banana Cranberry Bread

INGREDIENTS

* 2 1/2 cups white sugar
* 1 cup shortening
* 3 eggs
* 3 mashed bananas
* 1 cup cranberry sauce
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 4 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
2. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
http://allrecipes.com/recipe/banana-cran…

these are from a department store

Lazarus Spinach Orange Bread

2 cups fresh spinach leaves(no stems)
½ medium size orange
3 extra large eggs
1 cup vegetable oil
1 ¾ cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
¼ tsp ground nutmeg
¼ tsp. ground cinnamon

Wash spinach and drain well. Cut into 1/4-inch pieces. Grind entire orange half (peel and pulp), using meat chopper or blender.

Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add cut spinach and orange; blend lightly.

Sift together dry ingredients, add to oil mixture and lightly blend. Pour into 2 greased loaf pans and bake at 350 degrees for 45 to 50 minutes or until a fork inserted into center of loaves comes out clean .Makes 2 loaves.

Lazarus Carrot Lemon Bread

½ medium size lemon
3 extra large eggs
1 cup vegetable oil
1 ¾ cups sugar
2 cups shredded carrots
3 cups flour
1 tsp salt
1 tsp. baking soda
½ tsp. baking powder

Grind entire lemon half (peel and pulp), using meat chopper or blender. Beat eggs in mixing bowl. Add oil and sugar: Mix well. Add carrots and lemon; blend. Sift together dry ingredients, add to oil mixture and lightly blend.

Pour into 2 greased loaf pans and bake at 350 degrees for 45 to 50 minutes or until a fork inserted in the center of loaves comes out clean. Makes 2 loaves.

Q: Bread Recipes?
I’m looking for a healthy bread recipe that does not contain egg or milk.

A: I absolutely love baking, you’re creating edible art, making your house a home and solving world peace all at once. There’s no reason not to indulge just because you’re vegan. Here are a few of my favorite things to bake.
> Chewy Chocolate Chocolate Chip Cookies
> Gingerbread Cupcakes with Lemony Frosting
> Pumpkin Muffins
> Coffee Cake
> Rich Chocolate Cake Cake

Baking without eggs, milk and buttah

Get rid of the eggs
Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Where to get it:
Health food stores

Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 “tofu” eggs”). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:
Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg
Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I’m not crazy about the dense texture it turns out.

When it works best:
It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:
Health food stores, some supermarkets in the baking or ethnic food section

Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don’t require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don’t want everything tasting like banana, so use in things where the taste won’t be intrusive. I’ve also noticed that baked goods using banana brown very nicely.

When it works best:
Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:
Just kidding, I think you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cakes

Q: Bread recipes?
how do I make bread from home?

A: bread
310 gm strong white flour
235ml warm water
10gm yeast dry/fresh
10gm sugar
5gm salt
45gm butter
1 MİX WARM WATER YEAST SUGAR
2 MİX FLOUR BUTTER.SALT
3 MİX 1 İNTO 2 KNEAD UNTİL SMOOTH ABOUT 5 MİNS
LEAVE TO DOUBLE İN SİZE
SHAPE İNTO ROLLS LOAVES ETC
LEAVE TO RİSE ON BAKİNG SHEET OR TİN WHEN DOUBLES İN SİZE
BAKE İN HOT OVEN UNTİL İT SOUNDS HOLLOW WHEN YOU TAP THE UNDERSİDE

Q: Sourdough bread recipes for my bread machine, know any?
I got a Sunbeam bread machine and would like to find a sourdough bread recipe and a asiago cheese bread recipe, too. Do you know any good cook books that have good bread recipes for my bread machine, also?

A: there are a gadzillion good recipe books out there. “bread machine magic” comes to mind. i must have 50 of them.

go to you library and do some research in them.

didn’t your machine come with a recipe book? use it.

google “bread machine recipes”. there are dozens of sites.

there are also very good packaged mixs on the market.

Q: Any good bread recipes to go with Thanksgiving dinner?
I’m looking for some unique bread recipes to make with my Turkey feast. I have a bread machine and I also enjoy traditional recipes. Any suggestions would be great.
Thanks and Happy Thanksgiving!

A: Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20765,00.html

I’ve also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.

You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.

Q: Why does many bread recipes for savory bread call for sugar?
I see on forums and in recipes for savory bread, like french or italian bread that the one of ingredients call for is sugar, Why?
If found the two answer for sugar correct to a point, but savory bread do not need sugar. In bread making a slow rise gives bread a better taste and texture. Good bread requires only 4 ingredients, like french bread. So why add sugar to speed up the process?

A: Mostly because the yeast can use sugar as an immediate carbon source. It helps them grow faster. It’s not absolutely necessary as they can get nutrition from other components of the dough (most likely the wheat starch) but it will be slower because they (the yeast) have to enzymatically break down the starch to sugar before they use it. Hope this helps.

PhD Food Chemistry and Nutrition

Q: What are some really healthy homemade bread recipes for a bread machine?
I just inherited my grandma’s old bread machine and I’m interested in making some bread that we can eat on a daily basis for sandwiches, toast, etc. Something whole grain/wheat maybe with some flax seed etc added in to save some money and avoid all the enriched and bleached flour bread at the grocery store. What are some great recipes for healthy bread?

Thanks!

A: http://www.eatingwell.com/recipes/healthy_hurry/tips_no_knead_breads.html

http://www.webmd.com/food-recipes/features/healthy-bread-machine-recipes

Q: Any good cherry quick bread or bar cookie recipes?
I bought way more cherries that I can possibly eat before it goes bad, so I am looking for some kind of dessert recipe or breakfast bread recipe that I can use them up in. I don’t really like pies or crumbles, but if you can suggest some recipes that are some kind of dough dotted with cherries that would be greatly appreciated. If you are familiar with the Hungarian recipe for “Meggyes Pite” and have something similar that would be perfect. Thank you.

A: This is actually based on a recipe for “meggyes lepény” from Horváth Ilona’s _Szakácskönyv_, translated into American quantities. I usually make it with morello (sour) cherries from a jar, but it should work perfectly well with sweet cherries.

2 sticks butter (unsalted)
4 eggs, separated
3/4 cup sugar, divided
1 1/2 cups flour
1 1/2 lbs cherries, pitted, or 1 jar morello cherries, drained

Preheat oven to 350 degrees.
Cream the butter with half the sugar, then add the egg yolks one at a time. In a separate bowl, beat the egg whites with the remaining sugar until stiff and shiny, then fold them into the butter mixture. Add the flour and mix just until well blended. Spread the batter evenly into an oblong baking pan (10×13 inches or thereabouts, either nonstick or greased), and scatter or arrange the cherries on top. Bake about 40 minutes (check at 30 minutes), until golden. Can be served warm or cooled.

The original quantities are 20 dkg butter, 4 eggs, 15 dkg sugar, 20 dkg flour, and 80 dkg sour cherries, sweetened if necessary.

Q: What are some good homemade bread recipes?
I want to make some homemade bread but i can’t find any good recipes. Also, please DON’T GIVE ANY WHEAT bread recipes.
Without the yeast?

A: No-Yeast Bread

Ingredients:

4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)

Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an ‘X’ into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.

Q: Anyone have any good yeast bread recipes or bread books?
Noone seems to bake yeast bread anymore or else they use a bread machine. I am looking for some good recipes for a variety of yeast bread recipes.

A:

I’m a bread baker! I love it. I usually do rolls rather than loaves, for easy portion control. You should check out King Arthur Flour’s website… they are dedicated to scratch bakers of all kinds!

EASY YEAST ROLLS

2 cups of warm water
2 1/4 tsp. yeast
½ cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter

In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2½ cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350ºF until golden.

Q: What are some great wholemeal bread recipes?
I want to make some wholemeal bread but I don’t have any recipes. I know there are a lot of recipes around but if you could please recommend your favourite that would be great. Thank you
I don’t have a bread maker so I need a recipe that I can do without one.

A: 100ml (4 fl oz) warm water
20g (3/4 oz) dried active baking yeast
4 tablespoons bread flour
1 tablespoon caster sugar
175g (6 oz) porridge oats
225g (8 oz) wholemeal flour
1L (1 3/4 pints) warm water
1 1/2 tablespoons salt
75g (3 oz) dark brown soft sugar
150ml (5 fl oz) vegetable oil
1.3kg (3 lb) bread flour
preparation method
In the mixing bowl of an electric mixer, stir together 100ml warm water, yeast, 4 tablespoons flour and caster sugar. Let stand for about 5 minutes. It will bubble almost immediately.
Measure oats, wholemeal flour, 1 litre warm water, salt, brown sugar and oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour a little at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 20×10cm (8×4 in) tins. Let rise until dough is 2.5cm (1 in) above rim of tins, usually 1 hour.
Bake at 180 C / Gas mark 4 for 35 minutes, or until tops are browned. Let cool in tins for 10 minutes, and then turn out onto wire racks to cool completely.

Q: Does anyone have yeast bread recipes that are made the conventional way?
I’m looking for yeast bread recipes that bake in a regular oven. Made the traditional way. Dried fruit recipes welcome as well as eggless ones.
Thanks.

A: La Focaccia Italian Grill Focaccia Bread

2 lbs. (about 7 C.) all-purpose unbleached flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry yeast (check the date to ensure freshness)
2 C. cold water
TOPPING:
Additional olive oil, as needed
Kosher salt
Freshly ground pepper
Fresh rosemary leaves, washed and dried

Place flour, salt, sugar and oil in mixing bowl of a heavy-duty mixer fitted with a dough hook. In a separate bowl, add yeast to cold water, mixing thoroughly to dissolve yeast. Allow yeast to sit for 5 minutes.

Remix yeast solution, making sure all the yeast has dissolved. Pour yeast solution, slowly, into flour mixture. While pouring, beat with dough hook (not the whip). When ingredients have come together, mix for an additional 5 minutes on low speed. When dough appears compact and spongy (similar to bread dough), place it on a lightly floured, smooth, cold surface. Divide the dough into six 8- ounce portions and cover with a clean cloth or plastic wrap. Allow focaccia dough to rise until doubled in volume. This may take anywhere from 2 to 4 hours.

Preheat oven to 450ºF for at least 30 min. (If you have a pizza stone or tiles, place them on the bottom rack of your oven and allow them to heat.) Stretch an 8- ounce portion of dough into a circle measuring 1/4-inch thick and approximately 9 inches in diameter. (If dough tends to contract, leave it alone for 2 minutes, allowing the gluten to relax, then stretch again.)
Place on a large baking sheet or on a pizza peel strewn with cornmeal. Brush dough with olive oil. Sprinkle with salt and pepper to taste. Scatter rosemary leaves over top. Repeat with 1 or 2 additional pieces of dough, depending on the capacity of your pan or oven. Place focaccie in preheated oven and bake for approximately 10 to 12 minutes, until bread is either soft or crispy (your preference).
___________________________

Wonderful White Bread

1 cup milk
3 tablespoons butter
1 package (1 tablespoon) rapid-rise dry yeast
2 tablespoons sugar or honey
3 cups unbleached all-purpose flour
2 teaspoons salt
2 egg whites, divided and slightly beaten
1 tablespoon sesame seeds

In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active.

Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.

Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.

Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. (*To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan.)

Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.

Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.

* Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.

–Tyler Florence, Food911
________________________

This is a friend’s recipe, and while I haven’t made them myself (yet), I trust her recipes!

Jenn’s Beautiful Burger Buns

The following is a recipe for Hamburger Buns that knocked my socks off! I will never buy my buns from the grocer again! This recipe would also make fantastic hot dog buns, pull aparts and standard dinner rolls. They are buttery and just plain wonderful. And, quick to make as well, only a bonus!

• 1 cup of water
• 2 TB melted butter
• 1 large egg
• 3 1/4 cups AP Flour
• 1/4 cup sugar
• 1 tsp salt
• 1 TB instant yeast
• 1 tsp onion powder (optional – I used garlic powder)
• 1/2 tsp dried minced onion (optional)

Combine all ingredients and mix and knead them together – by hand or mixer – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, covered, and let rise for 1 hour.

Divide the dough into 8 pieces and shape each piece into a flatted ball. Place the buns on greased baking sheets, cover, and let rise for 30-40 minutes, until they’re quite puffy.

Preheat the oven to 375F. Bake the buns for 12-15 minutes until they’re golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches.
———————————————————
Notes:
Last night I used 1 jumbo egg and 3 1/2 cups of flour and just used a spray bottle to give the dough a few squirts at the end until the dough was to my satisfaction. It is not a dry dough, but a slightly sticky dough.

I also mix all dry ingredients in the bowl of my mixer, then mix all wet ingredients in a seperate bowl and the wet ingredients slowly.

Q: Can soya milk be used in bread recipes instead of cows milk?
I’m thinking of buying a bread maker, but I normally make bread without milk because I have a diary free diet. A lot of bread recipes have milk in them an wondered if I can replace this with soya milk?

A: A number of recipes in the book coming with your bread maker ’should’ require no milk whatsoever.
But you can also make your own non-dairy ‘milk’ for yourself with nuts as their base.
It would be much like coconut milk and you can adjust your method for taste.
I would take the nuts of choice and place them in a blender with some water and puree. This method could bring out some interesting results.
I remember some years ago, the dairy industry telling us we could use milk in recipes in place of water to add body and flavour. I think any bread recipe calling for milk, therefore, can have the milk replaced by another liquid of a similar specific gravity (such as water). If a recipe calls for water with skim milk powder, instead of the skim milk powder, why not try using pulverized nuts instead?

Q: wheat allergy – Does anyone know any good gluten free bread recipes or bread available at a store?
My son had allergy testing. Wheat and soy were two of the things he is allergic to. Does anyone know of a decent bread made without these ingredients? Milk, eggs, peanuts, all the usual culprits are OK. The breads I’ve tried look and taste like hockey pucks, but we make good muffins, cookies, corn bread and other alternatives. Any links or recipes would be so helpful!

A: There are many great recipes online — check out GlutenFreeda.

For store bought bread, Food for Life (I only like the Brown Rice variety) is good as long as it is toasted or heated up in the oven — it doesn’t soak up things like butter too well, but for store bought GF bread it will do. Anything that Glutino makes is usually good.

Your best option is some of the specialized Gluten-Free bakeries around the country. Most of them offer some sort of mail order service and are well worth the shipping cost. Two of my favorites are Everybody Eats in NYC and The Sensitive Baker in Los Angeles. There are others listed on the Celiac Handbook Website.

Good luck.

Q: What are your favourite bread machine recipes?
What are they? Any sort of bread.
Also, I’d love one with cinnamon and… something mushy. It was being sold at Baker’s Delight, I forget what the other was called. I want to say ‘caramel’ but that’s not right. Cinnamon and… it was something sugary. Do you have any dessert bread recipes?

A: Recipes I’ve personally made::
Spinach Bread
2lb loaf

1 cup water
1 tablespoon vegetable oil
1/2 cup frozen chopped spinach, thawed and drained
3 cups all-purpose flour
1/2 cup shredded Cheddar cheese
1 teaspoon salt
1 tablespoon white sugar
1/2 teaspoon ground black pepper
2 1/2 teaspoons active dry yeast

1 Place all ingredients in bread machine pan in the order recommended by the manufacturer. Select white bread cycle.

Cream cheese bread
1 lb loaf

1-3/4 teaspoons active dry yeast
2 cups bread flour
3/4 teaspoon salt
2 tablespoons white sugar
2 tablespoons and 2 teaspoons margarine
2/3 cup cream cheese, diced
1 egg
3 tablespoons and 1-3/4 teaspoons milk

cream cheese bread 1 1/2 lb loaf
2 1/2 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
3 tablespoons white sugar
1/4 cup margarine
1 cup cream cheese, diced
1 egg
1/3 cup milk

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.

Cinnabon Cinnamon Rolls Clone 2lb recipe

DOUGH
1/4 cup warm water
1 cup milk — room temperature
1 large egg — beaten
1/4 cup butter — softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix
(3.4 oz box)
1 tablespoon bread machine yeast

FILLING
1 cup brown sugar — packed
1 tablespoon cinnamon
1/4 cup butter — softened

CREAM CHEESE CINNAMON FROSTING
4 ounces cream cheese — softened
1/4 cup butter — softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon

Dough Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting.
On a lightly floured surface, roll out to an 18″ by 30″ rectangle.
The dough can also be handmade.
If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling
In a small bowl, mix brown sugar and cinnamon.
Spread the softened butter over the dough and evenly
sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly.
Mark the roll every 2 inches.
With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
Place rolls into greased 8″ or 9″ baking pans 2″ apart.
Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
After rising, rolls should be touching each other and the sides of the pan.
Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting
In a small bowl, mix cream cheese, butter, vanilla and milk.
Add powdered sugar and cinnamon and mix until smooth.
Spread on warm rolls and serve immediately.

Recipes I want to make:
Apple Pie Bread 1 1/2 lb loaf

1 1/2 teaspoons active dry yeast
1 1/2 teaspoons ground cinnamon
3 1/4 cups bread flour
1 1/2 teaspoons salt
3 tablespoons powdered buttermilk
1 1/4 cups apple pie filling
1 1/2 tablespoons butter, softened
1/2 cup water

DIRECTIONS
Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

Kolaches From the Bread Machine
yield:2 dozen
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 2 Hrs 5 Min

INGREDIENTS
1 1/4 cups warm water
1/2 cup butter, softened
1 beaten egg
1 beaten egg yolk
1/3 cup milk powder
1/4 cup instant mashed potato flakes
1/3 cup white sugar
1 teaspoon salt
3 7/8 cups bread flour
2 teaspoons active dry yeast (I use 2 and 1/2)
whatever fruit filling you choose
1/4 cup butter, melted – I just slice up a stick of margarine or unsalted butter

DIRECTIONS
Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. You can check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.

When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour. (I bake about 10-12 of these and use the rest of the dough for a mini-loaf.)

Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

**FILLING** I vary mine, using half a can of apple pie filling or half a can of cherry pie filling for the mini-loaf, and using anything from blackberry jam, strawberry preserves, apricot preserves, whatever suits my fancy for the individual

Related Posts

• Confection Recipes
• Breakfast Recipes
• Pasta Recipes
• Dessert Recipes
• Sandwich Recipes
• Meat Recipes
• Rice Recipes
• Beverage Recipes
• Salad Recipes
• Appetizer Recipes