Sour Dough French Bread

Sour Dough Bread 

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 to 1 3/4 cups warm water (110° to 115°)
• 1/2 cup Sourdough Starter
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 4-1/4 - 4 1/2  cups all-purpose flour
• CornSTARCH WASH:
• 1/2 cup water
• 1-1/2 teaspoons cornstarch

• Directions

  1. In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.
     
     
     1. Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
     2. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
     3. With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.
     4. Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.  

1 piece: 116 calories, 2g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

French Bread from Tracy Shamo

 2 T yeast
1/2 c. warm water
2 c. hot water
3 T sugar
1 T salt
5 T shortening (or oil)
6 c. flour

Dissolve yeast in warm water.  Combine hot water, sugar, shortening, salt and half the flour (whole wheat)  Beat well.  Stir in dissolved yeast and remaining flour.  Mix well.  If too thick add a little water.  Let rest ten minutes and turn your Bosch on to knead a little every ten minutes for 1 hour.  Divine in half and form French style loaves.  Pat top with cold water to make crisp, slash, let raise half an hour.  Bake in preheated 400 degree oven for 30 to 35 minutes.   (Note:  white flour works well or half white and half wheat, but all wheat doesn't work very well)

Nauvoo Bread

 

Einkorn Sourdough Bread

 

Nauvoo Bread

Ingredients: 2 1/2 Cups Water(slightly hot) 1/2 Cup Sugar 1/2 Cup Powdered Milk 1 Tablespoons Yeast 1/2 cup Potato Flakes 1/4 Cup Oil 1 Tablespoons Salt 2 1/2 Cups Whole Wheat Flour 2-3 Cups White Flour Directions: Step 1: Combine slightly hot water, sugar, powdered milk, and yeast in a large bowl. Stir to combine and dissolve the sugar. Wait a few minutes to allow yeast to begin bubbling. Step 2: Stir in potato flakes, oil, and salt. Step 3: Add whole wheat flour and stir 300 strokes or for 3 minutes to develop gluten. Add 2-3 cups white flour and knead the dough. Knead for 15 minutes – adding a little more flour if needed. Step 4: Let dough rise to double – takes about an hour. Punch dough down and allow to raise again. Shape into smooth round loaves, place on greased cookie sheet and allow to rise again. Step 5: Bake for 20-25 minutes at 350 degrees.

Overnight French Toast

 

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1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling    

Directions

Melt butter in microwave & add brown sugar and stir.

Pour into a  9 x 13 pan and spread evenly on the bottom

Beat eggs, milk, & vanilla

Lay single layer of bread on top of mixture

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of bread

Spoon on remaining egg mixture

Cover with tin foil and place in the refrigerator overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar and serve with warm maple syrup

New Bread Recipes to Try

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

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Sourdough Banana Bread

 

Sourdough Banana Bread

Yield: 12 slices (1 loaf)

Prep Time: 20 mins

Cook Time: 55 mins

Ingredients

• 1 1/2 cups (350 g) mashed bananas (about 3 medium bananas)
• 1/2 cup (140 g) sourdough starter, fed or discard
• 1/2 cup (100 g) neutral-flavored oil (see note)
• 1/2 cup (106 g) packed light brown sugar
• 1/2 cup (106 g) granulated sugar
• 2 large (100 g out of shell) eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (249 g) all-purpose or whole wheat flour (see note if using whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions 

• Preheat the oven to 350 degrees F. Line a 9X5-inch loaf pan with parchment paper and lightly grease with cooking spray (I cut a strip of parchment paper and line the bottom and two long sides). Set aside.
• In a large bowl, whisk together the bananas, sourdough starter, oil, brown sugar, granulated sugar, egg and vanilla until very well-combined.
• Add the flour, baking soda, baking powder, salt and cinnamon. Mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
• Pour the batter into the prepared pan. Bake for 50-60 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
• Remove the bread from the pan and let cool on a wire rack.

Notes

Pan Size: this recipe makes too much batter for a smaller 8 1/2 X 4 1/2-inch loaf pan, so make sure the pan is 9X5-inches. (For high elevation baking where batter can rise quicker and sometimes overflow, you might want to reserve some of the batter and bake in a mini loaf pan or 2-3 muffins. I live at 2,500 feet and this bread does not overflow in the oven, but I haven't tested it at high elevation). 

Oil: use a neutral-flavored oil like canola, vegetable, grapeseed, melted coconut oil (refined coconut oil doesn't have a strong coconut flavor) or other oil without a strong flavor profile. I haven't tried subbing part of the oil with applesauce, but you can experiment. You can also use melted butter. If doing so, decrease the salt by 1/4 teaspoon. In my testing, the bread rises less well when using melted butter and the crumb has a slightly greasier texture. For that reason, I prefer using oil.

Whole Wheat: when using whole wheat flour in this recipe, I recommend using white whole wheat (hard or soft wheat) - or a wheat berry or flour like kamut or einkhorn. Those varieties are less dense and dark than using red whole wheat. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-banana-bread/

Einkorn bread

White Einkorn Sandwich Bread Loaf

Servings: 4 loaves

Author: Julie Koyle

Ingredients

• 4 C Warm Water
• 2 T Honey
• 2 1/2 T Yeast
• 1450 grams All-Purpose Organic Einkorn Flour
• 2 T Pink Himalayan Salt

Notes

Step 1:

• Combine warm water and honey. Let sit while honey begins to melt.
• Add yeast and mix. Allow to proof for about 5 minutes for yeast to activate.

Step 2:

• Mix 400 grams flour into the yeast water mixture. For a more wholesome loaf, you can replace 250-300 grams of All-Purpose Einkorn Flour with Whole Grain Einkorn Flour.
• Add and mix in the salt.

Step 3:

• Add remaining flour, slowly, mixing fully with the liquid base.
• Allow mixer to run slowly for 5-10 minutes.

Step 4:

• Let rest and rise for 15-20 minutes, allowing it to dry out slightly.
• Preheat oven to 350 degrees

Step 5:

• Wet hands with water then cut, shape and place dough into loaf pans.
• Let rise for 25-30 minutes in covered pans, until it doubles in size.

Step 6: 

• Bake for 25-30 minutes.
• After removing from oven, brush top with butter. 
• Let cool before cutting.

 

Peanut Butterr Bread

Ingredients 2 c. all purpose flour 1/4 c. sugar 4 t. baking powder 1/2 t. salt 1 1/3 c. milk 1/2 c. peanut butter (Glen recommended adding a little more in the video, so I added another big spoonful)

Method: Preheat oven to 325 degrees. Mix together dry ingredients. Mix in the milk, then the peanut butter. Scrape into greased loaf pan and bake for about 1 hour.

Link to video: 1932 Peanut Butter Bread

 

Zucchini and Banana Bread

 

• 1 1/2 cups white whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar optional

Instructions

1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
    
   This recipe is on:   (very good)
   

https://www.twopeasandtheirpod.com/zucchini-banana-bread/#wprm-recipe-container-40930

Ciabatta Bread

Ingredients

• 500g (1 lb, 2oz) strong white bread flour, plus extra for dusting
• 10g (⅓ oz) salt
• 10g (⅓ oz) instant yeast
• fine semolina, for dusting

Directions

1. Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
2. As the dough starts to come together, with the motor running, slowly add another 110ml (3⅓ fl oz) of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
3. Lightly oil a 3 litre (5 ¼ pint) square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
4. Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).
5. Dust two large baking trays with flour and semolina.
6. Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
7. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
8. Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
9. Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.

Tags: Baking Recipes, Bread Recipes, Technical RecipesGreat British Baking Show

White Bread in the Bosch

makes 2 loaves (I double it and make 4 very large loaves)http://www.afoodiestaysfit.com/2011/01/my-moms-famous-white-bread/

1) Add the following ingredients to Bosch or large mixer and mix for 2 minutes.

• 1.5 tablespoons active dry yeast
• 1/4 cup white sugar
• 2.5 cups bread flour
• 3 cups quite warm water

2) Then add:

• 1/2 cup flour
• 1/2 cup canola or vegetable oil
• 1 .5 tablespoons salt

Mix for 4 more minutes.

3) Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.

4) Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.

5) Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.

6) Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.

7) Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.

8 ) Bake at ~350 degrees for about 33 minutes.

Mom’s Hints:

• I sometimes substitute whole wheat flour for part of the flour
• I use Lehi Roller Mills Turkey brand flour. It is made for bread.
• I use the top of my canner to let the bread rise. It needs a very large bowl or pan.
• I use 1 ½ pound pans. They are larger than the regular pans.
• I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.

Mary's Scones

2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar

2/3 – 1 cup milk, light cream or buttermilk 

Put flour, baking powder and salt into large bowl, whisk to mix well.  Add butter and cut in with pastry blender until mixture looks like fine crumbles.  Add sugar, toss to mix.  Add milk and stir with fork until a soft dough forms* (at this point you can add raisins, dried cranberries, choc chips or nuts).  Scoop out and drop by large spoonfuls onto ungreased cookie sheet.  Bake in preheated 425 degree oven about 12 minutes or until light brown on top.  Cool on rack.  Serve with butter, preserves or honey or topping of your choice.  DO NOT OVERBAKE!

*You can also fix these in triangle forms.  Do this by forming dough into ball, put onto a lightly floured board and give 10-12 kneads.  Pat dough into a large circle, about ½ inch thick.  Cut into wedges.  Place scones on an ungreased cookie sheet slightly apart for crisp sides, touching for soft sides.

Whole Wheat French Bread

http://everydayspectechols.wordpress.com/2012/03/22/whole-wheat-french-bread/

Whole Wheat French Bread

Renee's bread pudding

6 eggs
1 1/2 cup sugar
1quart of milk
1 cup light cream
2 t vanilla
1 loaf bread in one inch chunks (leave out to dry). Use dense bread, could use Vienna bread
1/3 cup raisins, if desired

Beat eggs until frothy.  Add sugar. Gradually add the milk, cream and vanilla.  Put all wet ingredients together and then add them to the eggs.   Pour this mixture over the cubed bread and raisins.  Bake at 325 for 65 to 70 minutes.  

Caramel sauce
1/2 cup brown sugar
1/2 cup whit sugar
1/2 cup butter
1/2 cup Heavy Cream

Bring to a boil and boil for 1minute.  Cool for a few minutes and add 1 t. Vanilla.

1/2 cup heavy cream

Lemon Bread/Cake

4 eggs
1 c. water
1/2 c. oil
1 lemon cake mix
1 instant lemon pudding
1/4 c. poppy seeds

Mix all ingredients 4 minutes.  Bake 40-45 minutes at 300 degrees.  Makes 2 large/6 small loaves or a  bundt cake.

Dee Ann's Whole Wheat Bread

This is the bread recipe I like best.  It only takes about an hour and a few minutes.   I grind white wheat and make it every week.  It stays fresh and tastes delicious.  It makes 4 loaves.  Or, many times I will make three loaves and a pizza crust.  To make a pizza crust just roll 1/4 of the dough onto a pizza stone and cook immediately.  It will keep for a few days, and then you have a crust whenever you would like.  Sometimes I make a loaf of cinnamon bread by rolling out the dough, covering with butter, and sprinkling sugar and cinnamon.  You can make bread sticks, hamburger buns, or calzones--anything you can imagine.  It costs approximately 50 cents a loaf to make. 

10 1/2 Cups white whole wheat flour--leveled, not rounded & freshly ground 
1/2 Cup Sugar
2 T. Instant yeast
5 T. gluten or dough enhancer (optional, but it will help the bread raise higher)
1 Rounded T. salt
1/2 Cup powdered milk
1/3 Cup olive oil
3 Cups hot tap water
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)

A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes.  Rest for about a minute and dump onto clean counter or sill pad.  Divine into 4 loaves and gently shape into loaves.  Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes.  Bake at 350 degrees in a preheated oven for 25 minutes.  Spread butter over top of bread when you remove from oven, if desired.  Release bread from pans and cool on a cooling rack.  Then bag in plastic bags to keep fresh.

See below for a six-loaf recipe.  Adapted by Sharisse.

11 cups of wheat (measure and then grind the wheat and put flour into Bosch bowl)
3/4 c. sugar
1/ 1/2 T. salt
4 1/2 T. Instant yeast
4 1/2 T. Gluten
3/4 c. dry milk

Put all ingredients in Bosch and mix well and add dry ingredients:

1 1/2 c. applesauce
1/2 c. olive oil
4 1/2 c. hot water

Knead for 10 minutes.  Add more flour or water, if needed.
Place in greased bowl and let rise for 15 minutes
Dump on sill pad or clean dish towel.  Let rest briefly and form into 6 loaves.  Let loaves rise for 25 minutes and then bake at 350 degrees for 22 to 25 minutes, depending on the type of bread pan that you are using.  Cool 1 hour and bag.