Simple Italian or French Bread Recipe

Ingredients
1 1/4 cups warm water
1/4 cup dough starter
1/2 tsp yeast
1 tsp salt
3 to 3 1/2 cups flour( bread, all purpose, or preferably a mix of the two)

Process
Mix the ingredients together. it doesn't have to be smooth, just wet the flour( it should be quite wet. Let it rise until doubled, then fold it over itself three times to form a ball. Repeat this 2 more times for a total of 3 folds/rises. After the final rise turn the dough out onto a lightly floured surface and split into 3 sections. Shape each section into long loaves (you decide how thick you want them)being gentle with the dough, meaning don't break too many of the bubbles. Place the loves onto a baking sheet and let them rise until they are nearly double in bulk. score the top with a knife. Bake at 425 degrees for 20 minutes in a steamy oven. To make your oven steamy place a pan of water at the bottom when you turn it on.

Experimental Loaf #4: Banana Nut Yeast Bread

Banana bread is a quick bread made with chemical leaveners (Baking soda and baking powder), that is sweet like cake. I love it and make it often. One day I had the idea to combine banana bread with a yeast bread.

I made this bread the way I make my Italian bread. The difference was I substituted most of the water for mashed ripe bananas. After the dough had risen I split it into two portions and as an after thought I folded in some walnuts and brown sugar (that's why the nuts are in uneven clusters). I then shaped the dough into two round loaves and baked them like my Italian bread.

The flavor was very good. You could taste the banana and the bursts of brown sugar sweetness was a perfect touch. Next time I make it (and judging by how fast my family ate this bread, there will be a next time) I will mix the walnuts in when making the dough so they will be evenly distributed. I like folding in the brown sugar in the end so some bites are sweeter than others.

Of the four experimental loafs I've done so far this one was my favorite. That's no surprise, though, since I'm bananas for bananas.    

Cinnamon Raisin Bread Recipe

 

 

Ingredients

 

1 cup warm water

1/4 cup warm milk

1 package yeast

1/3 cup sugar

1 tsp salt

2 eggs

1/4 cup oil or melted butter

4 1/2- 5 cups flour (half bread flour)

 

cinnamon, sugar, and raisins for filling depending on your taste. 

 

1) Mix first 7 ingredients. Add enough flour to form a soft but not sticky dough. Knead dough until smooth and elastic, about 7 min.

 

2) Allow dough to rise in a lightly greased bowl until doubled in size (about 2 hrs).

 

3) Divide dough into two equal portions and shape each into a rectangle no wider than the loaf pan you will be baking them in, and about 1/2 in thick.

 

4) Brush dough with a little water or milk. Sprinkle each rectangle evenly with a few tablespoons of sugar, then sprinkle with cinnamon, and lastly raisins (don't skimp on the raisins, min could have used a few more). Tap down raisins lightly.

 

5) Roll the dough up tightly and press seam to seal. Place in two greased loaf pans.

 

6) Allow dough to rise until it is just about the rim of the loaf pan.

 

7) Bake in a 350°F oven for about 45 min.

 

8) Serve warm with butter and enjoy.       



Orange Croissant Pinwheel Buns Recipe

 

 



A croissant  got drunk on orange liqueur and had a fling with a cinnamon bun. This is the result of that twisted (and delicious) night.

For the Dough:

1 cup warm water
2 eggs
1 package yeast
1 tsp salt
1/2 cup sugar
1/4 cup vegetable oil
zest of 2 oranges
4-5 cups of all purpose flour
2 sticks of butter flatted into a sheet and chilled
1/2 stick of softened butter

For Orange Sugar:

1/2 cup granulated sugar
zest of one orange

1) Make orange sugar by blending the sugar and zest in a food processor for 30 seconds. Set aside.

2) Make a sheep of flattened butter by taking too sticks of butter and letting them get only slightly softened by sitting out at room temperature. Hold the two sticks side by side as squeeze them together. They should stick together. Roll them lightly in all purpose flour and place them on a sheet of plastic wrap. Place another sheet of plastic wrap on top and with a rolling pin press the butter block down until you have a sheet about a quarter of an inch thick. Place in the fridge.

3) Make dough: Mix first 7 dough ingredients. Add just enough flour to form a dough that is not too stiff and not too soft. Knead the dough until smooth and elastic. Place in a greased bowl and allow to rise until doubled in bulk.

4) Turn dough out onto a counter and roll out into a rectangle about 1/2 in thick. Remove butter sheet from plastic wrap an place on one half of dough (leaving about 1 inch between butter and edge of dough). Fold other half of dough over and seal butter inside by pressing edges. Let dough sit for 10 minutes to butter softens.

5) Roll dough out until it is half its thickness. Fold it in half and roll it out again. Now tri-fold it (fold one edge in and fold other edge over that, pictured below), and roll out again. Cover dough with plastic wrap and let it sit for 15 min so the gluten relaxes (it will get harder to roll if you don't). Now fold it in half and roll out. Let it rest 10 minutes. Then fold it into a tri-fold again and roll out into a rectangle about 1/2 in thick.

6) Spread dough with softened butter and then sprinkle with half of orange sugar. Roll dough up into a log and press to seal seam. Cut into 1 in thick rounds. Place on greased baking sheet (with sides) about 2 in apart. Let them rise until double in size.

7) Bake in a 350°F oven until golden brown, about 25 minutes. While how sprinkle with rest of orange sugar (if you don't like the texture of granulated sugar use a powdered sugar glaze with powdered sugar, orange juice, and orange zest to drizzle over them).

8) The most important step. Enjoy!

Green Bread (Spinach Bread)

I made this bread because I wanted green colored bread. The spinach adds little to it other than color. You do get a very subtle spinach flavor, though. To make it I simply added pureed spinach to a basic Italian bread recipe substituting some of the water in the recipe with the puree. I was very pleased with the outcome.

I began with a pot of boiling water. In it I blanched one bunch of spinach for a couple of minutes and then I shocked it in an ice water bath. I did this to preserve the color. When the spinach was cooled I put it in a good blender with 1/2 cup of water and pureed it until it was smooth. By blender did a great job. If yours is weaker you may have to strain the puree to get out the larger pieces of spinach.

In a mixing bowl I mixed 1/2 cup warm water and 1 tsp yeast. to this I added about 1 cup of the spinach puree, 1 cup of all purpose flour, 1 tbsp sugar, 1 tsp salt, and 2 tbsp. of olive oil. I mixed this well and then began adding bread flower. Enough to form a soft dough. About 2.5 cups. The dough had a beautiful bright green color.

 If you are a reader of my blog you know I don't knead my Italian bread. I like the long rise and fold method. I covered the dough and let it rise for 2.5 hours. I then folded it over itself to redistribute the yeast, gluten, and air. Then every hour I folded it over itself. I did this 3 times. After the final fold I let the dough rise again until doubled in size. I then turned it out onto a lightly floured counter, divided it in half and formed two long loafs.

I placed the loafs on a lightly greased baking sheet and let them rise until the were double in size. I baked then in a 425°F oven (with a pan of hot water placed at the bottom) and baked them for about 25 minutes.

The loafs tasted good and I think I'll make green garlic bread with them the next time my family does Italian for dinner.

Apple Pecan Sticky Buns Recipe

 

 

Regular sticky buns are delicious. Sticky buns with apples added are a revelation.

 

The Dough:

 

1 cup warm water

1/4 cup milk

1 package dry yeast

1/4 cup oil or 1/2 stick melted butter

1/2 cup sugar

1 tsp salt

2 eggs

4- 4 1/2 cups flour

 

The filling:

 

1/2 stick of soft butter

3/4 cup dark or light brown sugar

1 tsp cinnamon

1/2 tsp ground cardamom

 

Topping:

 

1 cup dark brown sugar

1/2 cup sugar

1/4 cup light corn syrup

1/2 stick of butter

1/3 cup heavy cream

1/2 tsp salt

2 granny smith apples dices into 1/3 in chunks

1 1/2 cups chopped pecans

 

For dough mix first 7 ingredients. Add flour and work into a soft but not sticky dough. If it is sticky add a little more flour. Knead dough for 6-7 minutes until smooth and elastic. Place in a greased bowl and let rise until doubles (1 to 2 hours).

 

Take the first 6 topping ingredients and place them into a saucepan or small pot. Bring them to a full boil and stir to combine. Divide this mixture evenly between two 9x13 in baking pans. Cover with chopped apples and pecans.

 

Punch down the risen dough and place on a clean counter. If the dough is the right texture no extra flour will be needed. From the filling ingredients mix the brown sugar, cinnamon and cardamom together and set aside. Roll the dough out with a rolling pin until it is about 1/2 in thick. The length and width depends on how big you want the final buns to be. Spread the rolled out dough with the softened butter (leaving a one inch strip of unbuttered dough for sealing later) and then spread the brown sugar mixture over that. Roll the dough up tightly and press along the unbuttered strip to seal. Place the dough log seam down on the table and cut it into as many 1.5 in thick rounds as possible.

 

Place the rounds into the prepared baking pans and allow them to rise in a warm place for 1 hour. Bake the buns in a 350°F oven for 25-30 min, until golden brown on top. While the buns are still hot turn then out onto a baking rack with some foil underneath (to catch any topping that drips off). Serve warm and enjoy.            

Bread Baking Tips to Remember

1) If you want to speed up the rising of your bread make a homemade proofing box. simply place your bread in an oven with a pot of boiling hot water and close the door. The moisture from the water will keep the bread from drying out too much on top and the heat will make it rise faster.

2) Use as little flour as possible when shaping loaves. For most bread you should be able to handle the dough without any flour.

3) If you want a good crust on your rustic artisan bread place a shallow pan of water at the bottom of the oven while you bake.

4) Long slow rises with a small amount of yeast produces a bread with great texture and more depth of flavor.

5) Let hot bread cool at least 15 minutes before slicing. The bread will cut better.

6) If loaves are browning too quickly tent them loosely with aluminum foil.

7) To check if a loaf is done take it out of pan and tap it on the bottom. It should sound hollow. If you have a food thermometer the temperature should be between 190°F and 205°F.

8) After the first rise to see if the dough has risen enough press into it with your finger. The dough should give way easily and the dough should not spring up.

9) There are 2 ways to develop gluten in bread. You can knead it until it is smooth and elastic (around 10 min) or you can let it rise a long time (overnight or longer).

10) Cold slows yeast activity. It does not stop it. You can let dough rise in the refrigerator if you don't need anytime soon.

11) Hard (alkaline) water weakens gluten so bread will have less volume. If your water is hard you may consider using bottled water.

12) If your dough is too dry sprinkle water on it while you knead it to soften it up.

13) Don't use expired yeast. It is a living organism and if you've had it in the cabinet for years chances are too much of it has died.

14) Always start your bread recipe with warm water (about 100°F-110°F). The warmth gets the yeast working faster.   

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Italian Easter Egg Bread

This is a traditional sweet bread found around Easter time. It is a very decorative bread that can be the center of the table with some greenery, chicks, and maybe a chocolate bunny added for effect.

1 cup warm milk
1 package yeast
1/4 cup sugar
1 tsp salt
1 whole egg
2 egg yolks
1/4 cup melted butter
3-3 1/2 cups flour
Colored eggs (raw, the eggs cook in the oven)
Sprinkles and powdered sugar icing (optional)

Mix the first 7 ingredients. Add the flour and knead to form a soft dough that is not sticky. Form dough into a ball and allow to double in bulk (about 1 1/2 hrs). Turn the dough out onto a lightly floured work surface and divide it into two pieces. Roll each piece into a snake and wrap them around each other. Form this into a ring. Nestle the colored eggs into the dough and allow the dough to rise another hour. Brush the dough with egg wash (for a shiny deep brown) or just melted butter. Bake for 40 minutes at 350 degrees. The finished bread may be decorated with icing and sprinkles if you like.

Rosemary Ciabatta Recipe

Rosemary is one of my favorite herbs. It adds a great taste to breads like this rosemary ciabatta.

2 tbsp chopped fresh rosemary (more if you like)
1/4 tsp active dry yeast
1/2 cup dough starter
1 tbsp sugar
1 tsp salt
1 cup water

Mix these ingredients together and add 2 1/2 cups of bread flour. It will be a wet dough. Mix just to combine. Allow this to rise covered for 3 hours. Then stir it/fold it over itself. Let rise 1 1/2 hours. Fold it over itself again and let it rise 1 more hour. Turn the dough out onto a heavily floured work surface. Being gentle fold it over itself and then slightly flatten it out. Cut the dough into squares as bit or as little as you like (don't try to make them perfect squares). Place them on a greased baking sheet and let them rise 2 hours. Bake in a steamy oven on 500 degrees for 20 min (450 if your oven burns easily). The result will be crispy, chewy, light ciabatta with a hint of rosemary.

Multi-grain Seed Bread

This is a dark, hearty bread that is very healthy for you. I like it as an alternative to plain old whole wheat bread.

1 1/3 cup warm water
1 packet active dry yeast
1/3 cup vegetable oil
2 tsp salt
1/4 cup white sugar
1/4 cup molasses
2 tbsp sunflower seeds
2 tbsp flax seeds
2 tsp sesame seeds
1 tsp caraway seeds
2 cups bread flour
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 cup rye flour
1 tbsp vital wheat gluten

Mix the flours, seeds, and vital wheat gluten together in a bowl. Set aside. Combine all the other ingredients together in the bowl of a stand mixer. Add the flour and knead a few minutes until a soft dough forms. Move to a greased bowl and let the dough rise until fully doubled. Turn the dough out onto a lightly floured surface and shape into two loaves. Place them into greased loaf pans and let the dough rise until it comes just to the top of the pan. Bake at 375 degrees F for 40 minutes. I like it served toasted with butter or cream cheese.

Cranberry Orange Bread Recipe

This is a great holiday bread (as well as for any other time of the year).

1 1/4 cup warm water
1/4 cup dough starter
1 tsp yeast
1/3 cup sugar
1 tsp salt
1 1/2 tbsp orange zest
1/4 cup vegetable oil
1 cup all purpose flour
2 cups bread flour
1 cup dried cranberries

Mix the first 6 ingredients. Add the cranberries and then the flour. Knead just until it comes together. Allow the dough to rise 2 hrs then fold it over itself. let rise another 1 1/2 hrs and fold it over again. Repeat this once more. On a lightly floured surface shape the dough into 2 round loafs. Place them on a greased baking pan and let them rise until doubled. Bake at 375 degrees for about 40 minutes. Enjoy!

Pumpkin Yeast Bread: Rustic Loaf

When people hear "pumpkin bread" they immediately think of the sweet quick bread version, but this is the yeast bread version. It is not very sweet. Instead the pumpkin shows its savory side. It can be made sweeter by folding in some cinnamon sugar at the last shaping, and dusting the finished loaf with powdered sugar. Raisins may also be used in the dough.

1 cup pumpkin puree
1 cup warm water
1 1/2 tsp yeast
1/4 cup white sugar, and 1/4 cup brown sugar
1 tsp salt
1 tsp cinnamon, 1/2 tsp nutmeg
1/4 cup oil or melted butter
1/2 cup walnuts (or more)
2 cups bread flour
2 cups all purpose flour

Mix the first 7 ingredients together. Then add the nuts, followed by the bread flour. Add enough of the all purpose flour to make a soft dough. Knead lightly and form it into a ball. Allow dough to rise 2 hrs, tap it down and form into a ball again. Let rise 1 more hour. Shape dough into 2 round loaves and let rise until doubled in bulk. Bake at 400 degrees for 30-35 min. Enjoy it slightly warm.

Homemade Hamburger Buns Recipe

I made homemade hamburger buns to go with some Carolina barbeque, and cole slaw. I don't know what was better the buns or the barbeque. The buns were light and tender yet held up well when wet with the vinegar sauce. Here's the recipe:

1 cup warm water
1/4 cup whole milk
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 1/2 tsp salt
1 package yeast
4 cups all purpose flour

Mix the first 7 ingredients then add the flour. Knead a few minutes to form a soft dough. If it is too wet add a little more flour but you should not make the dough stiff. Place the dough in a greased bowl and let rise 2 1/2 hrs. Remove the dough from the bowl and form it into 2 in balls- as many as you can make but make it an even number.

Place one ball on top of another and press it down with the palm of your hands. It should be just under 1 in thick. Then using you thumb press the center of the dough patty down slightly. Repeat this with all the dough. Place each patty on a greased baking sheet about 2in apart and let them rise 1- 1 1/2 hrs.

Bake at 350 degrees F for 20-25 min until golden brown. Cool completely before attempting to cut them in half. Enjoy!

Bread Sticks: Use for Leftover Dough #3

If I have a little leftover dough left from making pizza or italian bread. I like to flatten it out with my hands. Cut it into half inch wide strips and place them on a greased baking sheet to rise for 1/2 hr. I then bake them at 400 degrees F until brown and crisp. While they are warm I brush them with garlic herb butter and sprinkle parmesan cheese on them. Simply wonderful dipped in marinara sauce, soup or plain. Olive Garden eat your heart out!

Raisin Nut Tea Ring Recipe

Do You remember my raisin nut buns? If not the recipe can be found here-Raisin Nut Buns

They are tasty as is, but you can bump up the presentation and wow factor a notch if you turn it into a tea ring. Simply follow the recipe for the buns up until the cutting stage, Take the dough log and turn it into a ring by connecting one end to the other (wet the dough and pinch tightly to seal). Now with scissors cut diagonal slashes into the dough about 3-4in apart. Bake at 350 degrees for 35-40 min and serve warm or room temperature with a powdered sugar glaze.

Cheesy Bread Sticks: Use for leftover dough #2

Cheesy bread sticks are a popular takeout item at pizzerias around the country. They are very simple to make. You can make them using the same dough as Italian bread, pizza, or sandwich bread.

Simply take a ball of dough and roll it into a circle about 6 to 7 inches in diameter and 1/2 inch thick. Place the dough on a greased baking sheet and moisten the top with water to make it sticky. Then sprinkle the surface of the dough with a mix of grated cheese (I like mozzarella, provolone, and parmesan). Don't make the cheese too thick, and lightly press it into the dough. Allow the dough to rise for about 1/2- 1 hour and then cut it into strips but leave the strips touching. Bake at375 degrees until browned. The sticks will pull apart wonderfully. Serve warm with pasta sauce or garlic butter.

From the Archives: Cross Buns (Just in time for Easter)

Easter is almost here so I thought I'd post a recipe for the traditional easter bun. I don't vary much from tradition, but feel free to add sultanas, or chocolate chips in place of the raisins or to add your favorite nut.

1/2 cup warm milk,1/2 cup warm water (you may use all milk for more richness)
1 whole egg and one yolk
1/4 cup melted butter, and 1/4 cup vegetable oil (you may use all one or the other)
1 package yeast
1/2 cup sugar
1 1/2 tsp kosher salt
1/2 to 1 tsp cinnamon

Mix these ingredients together. Then add...

1 1/2 cups raisins
3 1/2 to 4 cups of flour (enough to make a soft but not sticky doough)

Knead for 5 minutes. Place in a greased bowl and let rise 2 hrs. Punch it down. Form dough into a long snake and then cut it into peices- size depending on how big you want your buns. Shape into balls and place on a baking sheet with an inch and a half between them. flatten then slightly. Let them rise an hour (if they touch dont worry). Brush each bun with an egg wash (beaten egg and a tsp of water). Take a knife and press a cross into each bun, then bake until golden brown at 375.

While the buns are baking prepare the frosting by mixing 2 tbsp each of softened butter and cream cheese with 1 cup powdered sugar, 1/2 tsp lemon juice, 1 tsp vanilla, and 2 tbsp milk.

When the buns have cooled slightly pipe the frosting onto them in the shape of a cross. Serve warm with butter. Enjoy!

Experimental Loaf #3: Cheddar Cheese Bread

With this loaf I experimented adding some left over sharp cheddar cheese (the yellow kind)to my recipe for white bread. The result was the above loaf. The bread had a good texture and enjoyable taste warm. Cool it was not as good, but passable. I will certainly experiment with cheese breads in the future.

Homemade Focaccia Recipe

For me one of the best breads to make sandwiches out of is a nice, light, tender, flat piece of focaccia. Focaccia is extremely easy to make. Here is my recipe.

3 cups all purpose flour
1 1/4 cups warm water
2 tbsp sugar
1 tsp yeast
1 1/4 tsp salt
2 tbsp olive oil
herb butter for brushing over the top(I use Italian seasoning mixed with melted butter and olive oil)

Mix all of the ingredients minus the flour until well combined. Add the flour and mix just until it forms a dough with no dry places. Allow the dough to rise for 4 hrs in a warm place. Punch it down and turn it out onto a greased sheet pan. With you finger tips flatten it out to about an inch thick. Allow it to rise 1 hr. With your finger tips make dimples in the surface of the dough. Brush it generously with herb butter, and bake at 375 until golden brown and delicious (about a 1/2 hr).

Monkey Bread: Use for Leftover Dough #1

Monkey bread is basically a cross between sticky buns and doughnut holes. I have no idea how it came into existence but it was probably result of someone having leftover dough and not knowing what to do with it. So they said "well, sugar and butter makes everything better so..." and monkey bread was born. If you have left over sweet bread dough, like that which you make cinnamon buns out of you can make monkey bread.

Simply roll the dough into 1in balls. Then dip each ball first into melted butter and then into cinnamon sugar (mix brown and white sugar) and place the balls into a greased loaf pan, bundt pan or ramekin piling then on top of one another. Drizzle honey over the top of the dough balls so it oozes between them and let them rise 40 min. Bake at 350 degrees F until done (25 min for a small pan, 40 min for a large). Serve warm and enjoy. I guarantee if you put a pile of these out on movie night you can forget the popcorn- no one will miss it.