5 Recipes of Your Favorite Bread - Rivertea Blog
Monica Munteanu | On 05, Aug 2013
Bread is the one food that is omnipresent in your diet. Even if you’re trying to cut down on carbs, you can’t resist quitting sandwitches or burgers. Many tasty snacks contain bread and why would you want to live a life where you can’t eat everything you like?
That’s why we’re proposing the best way in which you can be healthy and not abstain yourself: make your own bread. It doesn’t take up much of your time, the oven does most of the work and this was you can control whatever goes into your organism. We recommend you cook at home as much as you can, but let’s start with this: 5 recipes of your favorite bread.
1. Bread for beginners
- 3/4 cup warm water
- 1 package active dry yeast
- 1 tsp salt
- 1-1/2 tbsp sugar
- 1 tbsp vegetable shortening
- 1/2 cup milk
- 3 cups all-purpose flour, approximately
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening and milk to bowl. Stir. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
2. Multi-grain bread
- 1/2 cup unsweetened multi-grain cereal (such as 7-grain)
- 2 cups boiling water
- 1 envelope dry yeast
- 4 1/3 cups (about) bread flour
- 1 tbsp olive oil
- 1 tbsp dark brown sugar
- 1 1/2 tsp salt
- 2 tsp sesame seeds
- 2 tsp flax seeds
- 2 tsp poppy seeds
- 2 cups water
Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12×4-inch loaf. Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.
3. Potato bread
- 1 tbsp dry yeast
- 9 tbsp (1/2 cup plus 1 tablespoon) granulated sugar
- 1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked)
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 tbsp salt
- 2 eggs
- 1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large)
- 6 cups (approximately) Unbleached All-Purpose Flour
Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they’re cool enough to handle. Peel potatoes and mash them. Set aside.
Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes.
Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise).
Bake loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack.
4. Banana bread
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
5. French bread
- 2 envelopes (1/4-ounce each) active dry yeast
- 1 tbsp plus 2 teaspoons sugar
- 2 cups warm water (about 110 degrees F.)
- 1 1/2 tsp salt
- 5 cups flour
- 4 tbsp yellow cornmeal
- 1 egg yolk mixed with 1 tbsp water
Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick.
Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal.
Cover the loaves with a cloth and let rise until double in size, about 1 hour. Preheat the oven to 400 degrees F. Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.
Ready to start slicing? There’s no tastier thing than a loaf just out of the oven so get some butter and jam and enjoy a delicacy.
We’ll soon launch our new incredibly tasty tea blends. Join us, there are lots of special gifts waiting for you.