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Favorite bread recipes? Made bread last night w/ ho hum results...surely I can do better?
- Thread starter traca
- Start date
I haven't found a bread recipe of Bernard Clayton Jr's that I don't like in his
COMPLETE BOOK OF BREADS COOKBOOK. One we really enjoy is his Buttermilk Bread which is delicious. I've also made one called (I think--I'm at the office now so can't easily refer to his book) Feather Bread. And I've baked a couple of his WW recipes with excellent results plus several of his dinner roll recipes. And I'm pretty sure his is the cookbook with a Dilly Casserole Bread that will melt in your mouth.
COMPLETE BOOK OF BREADS COOKBOOK. One we really enjoy is his Buttermilk Bread which is delicious. I've also made one called (I think--I'm at the office now so can't easily refer to his book) Feather Bread. And I've baked a couple of his WW recipes with excellent results plus several of his dinner roll recipes. And I'm pretty sure his is the cookbook with a Dilly Casserole Bread that will melt in your mouth.
melissa-dallas
Well-known member
I love the old Betty Crocker recipe for Sally Lunn. The white bread recipe
on Farmgirl Fare's site is great. The fig-rye bread posted on this board is terrific too and next time I make it I'm going to add a little sugar and cinnamon and turn it in to raisin-rye. I can't find the Betty Crocker online but can post it later when I can dig out my old cookbook.
on Farmgirl Fare's site is great. The fig-rye bread posted on this board is terrific too and next time I make it I'm going to add a little sugar and cinnamon and turn it in to raisin-rye. I can't find the Betty Crocker online but can post it later when I can dig out my old cookbook.
I have enjoyed Randi's Herbed Cottage Cheese Bread.....First time did not work so well (M&Ds dog ate
the dough...24 hour animerge appt, etc. 2nd time worked out beautifully! ((Tx again Randi!)) I added Italian seasonings/herbs. Really enjoyed it!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=30146
the dough...24 hour animerge appt, etc. 2nd time worked out beautifully! ((Tx again Randi!)) I added Italian seasonings/herbs. Really enjoyed it!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=30146
This is a no fail show stopper from "Beard on Bread" REC: County Fair Bread...
County Fair Bread
Recipe By :Beard On Bread
5 cups all-purpose flour -- or unbleached hard-wheat flour
1/4 cup granulated sugar
2 teaspoons salt
1 package active dry yeast
1 1/2 cups milk
1/2 stick butter -- cut into 1-inch cubes
2 eggs
1 egg white -- lightly beaten with
1 tablespoon water
sesame seeds
In a large mixing bowl combine 1 Cup of the flour, the sugar, salt, and dry yeast.
Heat the milk and the butter in a saucepan, just until the milk is warm; the butter does not need to melt.
Add the eggs and the warm milk mixture to the flour mixture. (This, as you will notice, is one of those newish dry-mix processes where you do not proof the yeast first-and it works.) Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes. Then stir in the remaining flour to form a stiff dough.
Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides. Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
Punch the dough down and divide into six equal portions. Roll each of these portions into a thin cylinder about 8 to 10 inches long. Take three strips and braid them together. Place the braid on a baking sheet buttered or sprinkled with cornmeal. Braid the remaining three strips and place about 6 inches away from the other loaf. (For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other. This takes a good hour to bake and a slight amount of dexterity to shape.)
Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hours. Brush with the egg white and water, sprinkle lavishly with sesame seeds, and bake in a preheated 375 deg. oven for 35 to 40 minutes or till golden brown.
County Fair Bread
Recipe By :Beard On Bread
5 cups all-purpose flour -- or unbleached hard-wheat flour
1/4 cup granulated sugar
2 teaspoons salt
1 package active dry yeast
1 1/2 cups milk
1/2 stick butter -- cut into 1-inch cubes
2 eggs
1 egg white -- lightly beaten with
1 tablespoon water
sesame seeds
In a large mixing bowl combine 1 Cup of the flour, the sugar, salt, and dry yeast.
Heat the milk and the butter in a saucepan, just until the milk is warm; the butter does not need to melt.
Add the eggs and the warm milk mixture to the flour mixture. (This, as you will notice, is one of those newish dry-mix processes where you do not proof the yeast first-and it works.) Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes. Then stir in the remaining flour to form a stiff dough.
Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides. Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
Punch the dough down and divide into six equal portions. Roll each of these portions into a thin cylinder about 8 to 10 inches long. Take three strips and braid them together. Place the braid on a baking sheet buttered or sprinkled with cornmeal. Braid the remaining three strips and place about 6 inches away from the other loaf. (For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other. This takes a good hour to bake and a slight amount of dexterity to shape.)
Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hours. Brush with the egg white and water, sprinkle lavishly with sesame seeds, and bake in a preheated 375 deg. oven for 35 to 40 minutes or till golden brown.
shaun-in-to
Well-known member
Are you looking for a quick pan loaf or a more complex bread with a starter?
shaun-in-to
Well-known member
REC: One-a-Day Baguette
I've been making these on and off since the recipe was printed. The only change I make is to add a couple of tablespoons of whole wheat flour which is Julia's recommendation. Oh, and I spray the inside of the oven with water instead of brushing the tops. Julia's own baguette recipe, in The Way to Cook, is brilliant too.
http://www.epicurious.com/recipes/food/views/One-a-Day-Baguette-14497
I've been making these on and off since the recipe was printed. The only change I make is to add a couple of tablespoons of whole wheat flour which is Julia's recommendation. Oh, and I spray the inside of the oven with water instead of brushing the tops. Julia's own baguette recipe, in The Way to Cook, is brilliant too.
http://www.epicurious.com/recipes/food/views/One-a-Day-Baguette-14497
shaun-in-to
Well-known member
REC: Crusty Loaf with a sponge starter
I love this bread. It's probably the one I make most often (barring quick pan loaves).
Crusty Loaf
from Piano, Piano, Pieno: Authentic Food from a Tuscan Farm, by Susan McKenna Grant
Biga starter:
200 g unbleached all-purpose flour
200 g water (preferably spring or other non-chlorinated)
1/8 tsp instant dry yeast
Mix everything together well. Let sit, covered, for 6 hours or overnight. When it's ready it should have risen to three times its volume and its surface should be full of bubbles.
500 g unbleached all-purpose
280 g water (preferably spring)
1 recipe biga starter
2 tsp sea salt
1/2 tsp instant dry yeast
Combine biga, flour and water in bowl of a stand mixer fitted with the dough hook. Mix on low for 1 minute. Cover and let rest for 20 minutes.
Add salt and yeast. Mix for 6 minutes on lowest speed.
Put dough in a bowl and cover with plastic wrap or a kitchen towel. Leave in a cool place until doubled, 3 to 4 hours. During this time give the dough 2 turns (turn it out of the bowl, flatten it slightly, fold it in 3 like an envelope, then fold in half sideways, return to bowl).
Divide the dough in half and shape each into a tight round. Let rest for 20 minutes. (Don't be tempted to skip this rest--it's important to texture.)
Shape each ball once again into a tight round or a log and place it seam side up in a bowl lined with a floured tea towel. Cover with another towel and leave to proof until dough slowly returns when pressed with a finger, about 1 to 1-1/2 hours.
Meanwhile, preheat oven to 500 with a pizza stone.
Turn dough out onto a parchment-lined pizza paddle. Score the loaves as desired and mist lightly with water. Spray sides of oven with water, then slide parchment and loaves onto the stone. Immediately lower heat to 450 and bake for 45 to 50 minutes, spraying the oven walls with water 2 or 3 times in the first 10 minutes. The bread is done when it is deep golden brown on top, darker on the bottom, and sounds hollow when you tap the bottom.
I love this bread. It's probably the one I make most often (barring quick pan loaves).
Crusty Loaf
from Piano, Piano, Pieno: Authentic Food from a Tuscan Farm, by Susan McKenna Grant
Biga starter:
200 g unbleached all-purpose flour
200 g water (preferably spring or other non-chlorinated)
1/8 tsp instant dry yeast
Mix everything together well. Let sit, covered, for 6 hours or overnight. When it's ready it should have risen to three times its volume and its surface should be full of bubbles.
500 g unbleached all-purpose
280 g water (preferably spring)
1 recipe biga starter
2 tsp sea salt
1/2 tsp instant dry yeast
Combine biga, flour and water in bowl of a stand mixer fitted with the dough hook. Mix on low for 1 minute. Cover and let rest for 20 minutes.
Add salt and yeast. Mix for 6 minutes on lowest speed.
Put dough in a bowl and cover with plastic wrap or a kitchen towel. Leave in a cool place until doubled, 3 to 4 hours. During this time give the dough 2 turns (turn it out of the bowl, flatten it slightly, fold it in 3 like an envelope, then fold in half sideways, return to bowl).
Divide the dough in half and shape each into a tight round. Let rest for 20 minutes. (Don't be tempted to skip this rest--it's important to texture.)
Shape each ball once again into a tight round or a log and place it seam side up in a bowl lined with a floured tea towel. Cover with another towel and leave to proof until dough slowly returns when pressed with a finger, about 1 to 1-1/2 hours.
Meanwhile, preheat oven to 500 with a pizza stone.
Turn dough out onto a parchment-lined pizza paddle. Score the loaves as desired and mist lightly with water. Spray sides of oven with water, then slide parchment and loaves onto the stone. Immediately lower heat to 450 and bake for 45 to 50 minutes, spraying the oven walls with water 2 or 3 times in the first 10 minutes. The bread is done when it is deep golden brown on top, darker on the bottom, and sounds hollow when you tap the bottom.
shaun-in-to
Well-known member
REC: Nick Malgieri's Old-Fashioned Oatmeal Bread
A quick and simple pan loaf. Great with cheese or toasted. I bake mine at 325 instead, and it often needs 20 to 30 minutes longer.
https://freegroups.net/recipes/O/128245.shtml
A quick and simple pan loaf. Great with cheese or toasted. I bake mine at 325 instead, and it often needs 20 to 30 minutes longer.
https://freegroups.net/recipes/O/128245.shtml
shaun-in-to
Well-known member
REC: French Mixed-Grain Bread
The second of my Malgieri favourites. (Thank goodness for the internet and not having to type these out!)
http://www.labellecuisine.com/Archives/bread/French%20Mixed-Grain%20Bread.htm
The second of my Malgieri favourites. (Thank goodness for the internet and not having to type these out!)
http://www.labellecuisine.com/Archives/bread/French%20Mixed-Grain%20Bread.htm
shaun-in-to
Well-known member
No. A sponge (Ital. biga, Fr. poolish) is a flour, water, and sometimes yeast mix that is
left to ferment for a period, sometimes a few hours, sometimes overnight, depending on the recipe. The remaining flour and water and sometimes more yeast are then added. This "pre-ferment" is basically your leavener. The sponge gives the finished bread a more complex but still delicate flavor and an airier or more bubbly interior. It's the same principle as a sourdough starter, but not as long and slow, less intense (sour, tangy), and much easier. Many artisanal loaves use a biga/sponge starter, and European bread books, such as Joe Ortiz's "The Village Baker," rely heavily on it.
left to ferment for a period, sometimes a few hours, sometimes overnight, depending on the recipe. The remaining flour and water and sometimes more yeast are then added. This "pre-ferment" is basically your leavener. The sponge gives the finished bread a more complex but still delicate flavor and an airier or more bubbly interior. It's the same principle as a sourdough starter, but not as long and slow, less intense (sour, tangy), and much easier. Many artisanal loaves use a biga/sponge starter, and European bread books, such as Joe Ortiz's "The Village Baker," rely heavily on it.
REC 4 Buttermilk Bread by Bernard Clayton, Jr from Old Gail's site. Enjoy!
http://boards.epicurious.com/thread.jspa?messageID=518655
http://boards.epicurious.com/thread.jspa?messageID=518655