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BASIC BREADS

Bread making is a developed “skill” just like any other.  A friend or neighbor might seem like a natural kitchen dweller, but most likely, that’s because he/she had a lot of opportunity to “play” in the kitchen while growing up. If you consider yourself a beginner and reeeeeally want to succeed, you will look in the mirror and say,

“I will not give up after the first try, or the second, or the third. I will practice this skill just like I do others – knowing that time will bring me confidence and success. And I WILL enjoy the smell and taste of freshly baked bread! ”

Don’t be put off by the variety of bread recipes and methods to making the dough.

Enjoy your journey!

The King Arthur Flour website is a great resource for all things bready and baked.

Nancy’s Basic Bread Recipe – 3 loaves

This recipe can be made with all unbleached, all purpose flour OR all hard white wheat flour. I make it half and half, kind of. I made this recipe for many years by hand. I have never made it in a bread maker. I now use my Kitchen Aide to turn out a quick three loaves.

4 cups very warm water

1 T. salt

¼- ½ c. sugar or honey

1 T.  fast-acting yeast

½ c. shortening, melted

2 c. whole wheat flour, room temp

Whisk first five ingredients together. Let stand for 15 minutes for yeast development

Add 1 egg. Beat for 5 minutes to work up gluten

3 c. whole wheat flour

2 c. unbleached all-purpose flour

Mix for 7 minutes

3 – 3 1/2 c. unbleached flour, adding gradually

Mix/knead for 5-7 minutes; dough will still be slightly sticky.

Put bread in the bowl in warm place; allow dough to rise until double.  Scrape bread from bowl onto floured surface.  For lighter rolls, knead slightly and pinch off 2-inch balls. Place on baking sheet or pan. For bread, knead in a little more flour to desired consistency. Form a large roll-shaped dough ball; divide into three portions. To form loaves, press each portion into a slightly rectangular shape. Roll gently into log shape and tuck each end under.

Place loaves in oiled bread pans. Allow to rise slightly above rim of pans. Place in oven – turn oven on to 350 F. Bake for 25-30 minutes. Remove from oven; cool 15 minutes in pans; remove loaves from pans.

Anitra’s bread Recipe – 3 loaves

Grind 6 cups of wheat kernels   with 1500mg vitamin C – Chris Winterbottom says this recipe tells her EXACTLY how much flour she will use. She doesn’t have to worry about it being packed or sifted. The vitamin C helps bind the strands of gluten, she explains.

3 ¾ cups really warm water

½ cup rolled oats

½ cup powdered milk

½ cup oil

½ cup honey

3 cups whole wheat flour

Mix these items on low for 4 minutes. ADD:

2 TBSP yeast

½ cup Gluten Flour – optional

Mix 1-2 more minutes. ADD:

2 TBSP bread or sea salt

Add 4-5 more cups flour till you can start to see the bottom of the bowl.

Knead 10 more minutes till the bowl is clean.

Turn onto oiled surface; knead; cover; rest ½ hour. The oiled surface allows kneading without adding more flour to the dough.

Turn oven to 140 F. Form 3 loaves. Place in pans in “off” oven, uncovered. Rise 30 minutes or doubled.

Bake 350 for 45 minutes. Cool 15 minutes, and remove.

Chris’s Pan Rolls   

 – Chris puts these 7 ingredients into her bread maker on the “mix only” setting . The machine is warm enough to take care of the entire pre-baking process. The dough goes into pans, rises and is baked to perfection for a most rewarding dinner roll result.

1 ½ c. milk

1 egg

½ cube butter

3 ½ c. flour  (half&half)

¼ c. sugar

1 t. salt

2 tsp yeast

FAVORITE CINNAMON ROLL RECIPE

Cheri Jenkins favors the Lion’s House cinnamon roll recipe for her “homemade” rolls.Cinnamon rolls (4)

As for me, I add an egg to Nancy’s Basic Bread recipe and go 1/2 to 1 cup shy on the flour. The dough is stickier, but the product is lighter. After allowing to rise once, divide dough in half and roll into a rectangle. Spread a warm mixture of 1/4 c. butter, 1/4 c. brown sugar, 1 tablespoon cinnamon over the surface. Optional: sprinkle dried fruit and/or nuts over as well: more nutrition; more fiber!

Carefully roll the rectangle from the long end, forming a spiral loaf with filling rolled inside. Cut into one-inch discs and lay, slightly apart, on a greased pan. Let rise slightly. Bake at 350 degrees F for about 30-35 minutes.

Topping with cream cheese icing is not necessary, BUT, wow, does the roll take on a life of it’s own with the extra texture of gooey sweetness.

3 Comments
  1. Janis Penny permalink

    NO KNEAD ARTISAN BREAD with 5 MINUTES of EFFORT
    It is healthy, low cal/low fat, cheap, easy, fuel efficient and delicious!

    If you want to avoid oil, eggs and sugar or honey in your bread, you can make this artisan bread. It is my favorite bread recipe after forty years of making bread. It adapts easily to other types of flour.

    “://www.youtube.com/watch?v=JFJZPm-_2-Mby ”
    Jeff Hertzberg and Zoe Francois.

    You make a batch of dough and put it in the frig – you are just an hour away from a fresh loaf any day of the following week. Longer sit time = more of a sourdough taste. You can also make bread the same day and save the rest for another day. Soooo easy!

    5 MINUTE ARTISAN BREAD
    1 1/2 tablespoons yeast.
    1 1/2 tablespoons kosher salt
    6 1/2 cups unbleached, all-purpose flour, more for dusting dough.(d)Cornmeal.
    water – the amount varies depending on the day and the amount and type of flour used. You want a sticky dough. About 3 1/2 cups for white flour, 4 cups for whole grain

    “https://www.youtube.com/watch?v=HSOoH686_b8” This is them making whole grain/plugging their book…I don’t use vital wheat gluten and my loaves form fine.

    WHOLE-GRAIN 5 MINUTE ARTISAN BREAD
    5 1/2 cups whole grain flour
    2 cups all-purpose flour
    1 T kosher salt
    1 1/2 T granulated yeast
    1/4 cup vital wheat gluten
    4 cups lukewarm water

    I don’t do mine exactly the way they do – I put the bread to raise directly on a cookie sheet so I don’t need a pizza peel or a baking stone.

    This bread makes a sandwich that is not soggy at noon. It makes great toast too. The texture changes when you make rolls, etc, but they are good too, just different.

    From a FOOD STORAGE perspective you have it much easier. The ingredients are easy to store and cheap. In trying circumstances, who needs more work? So the “no knead” aspect becomes more attractive! The short/hot cooking time adapts well to cooking over coals…

  2. Donna Huntwork permalink

    Nancy, you did not list yeast & amount in your recipe. I bet it will turn out a lot better WITH yeast!

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