Wednesday, October 5, 2011

Bread Recipes

Kim, I'm putting these up for you since you were saying you needed to get my bread recipes.  I actually got both of these online, although the first one I modified a bit since I don't have a bread machine like the recipe called for (thank goodness because I'd make bread every day!).  The second one is the one I did yesterday and it was pretty dang good - it'd be great with pasta or to shape into a pizza crust.


Sandwich Buns 
(I cut the recipe in half to get about 6 good sized buns)

  • 1 1/4 cups warm milk
  • 1 egg, beaten
  • 2 tablespoons butter or margarine, softened
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 3 3/4 cups bread flour
  • 1 1/4 teaspoons active dry yeast



  • Warm the milk so it's just hot enough that you can still touch it, then mix with sugar & yeast.  Let sit for 5+ minutes until there is a nice foam going (activates the yeast).  Add the rest of the ingredients, slowly adding the flour last.  This works best in a food processor or large mixer with a dough hook, but you could do it by hand also.  Keep kneading the dough until smooth/rubbery, then place in a lightly oiled bowl and cover with damp dish/paper towel to rise until doubled (a warm place is best).  Then cut pieces of dough & form into balls, lay out on a cookie sheet & cover again with a towel for 30 minutes.  Brush the tops with the melted butter & cook at 350 degrees for approx 15 minutes (when they start turning golden, they're done).  


  • Italian Herb Bread
    • 2 (.25 ounce) packages active dry yeast
    • 2 cups warm water (110 degrees F)
    • 2 tablespoons white sugar
    • 1/4 cup olive oil
    • 1 tablespoon salt
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 cup grated Romano cheese
    • 6 cups bread flour

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.  Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.  Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.  Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

0 comments:

Post a Comment