Breads

Simple Yeast Bread

by

Easy Perfect Yeast Bread

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 loaves
Author Melanie – Gather for Bread

INGREDIENTS

    • 1 tablespoon active dry yeast
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 2 cups warm water not over 110°F
    • 5 1/2 to 6 cups All-Purpose Flour
    • cornmeal or flour for dusting
  • boiling water

INSTRUCTIONS

    1. In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
    1. Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
    1. Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  1. Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

    1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
  1. Place a roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  1. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.

Orange Blossom Honey Challah

by

Ingredients

  • 2 teaspoons instant yeast
  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup warm water
  • 3 large eggs, plus 1 for egg wash
  • 1 1/2 teaspoons table salt
  • 1/4 cup vegetable oil
  • 1/4 cup Florida Orange Blossom Honey

Instructions

  1. Make a yeast slurry by whisking together the yeast and 1/4 cup of the flour, then whisk in the warm water until it becomes smooth.
  2. Let the slurry stand uncovered for 10 – 20 minutes or until it begins to puff up slightly.
  3. Whisk 3 eggs, salt, oil and honey into the puffed yeast slurry until the eggs are well incorporated and the salt has dissolved.
  4. With your hands or a wooden spoon, stir in the remaining 3 1/4 cups of flour.
  5. When the mixture forms a ball take it out onto your work surface and knead it until smooth, no more than 5 minutes.
  6. Soak your mixing bowl in hot water to clean and warm it for fermenting the dough in the next step. The dough should feel very firm. If the dough is too firm to knead easily add a tablespoon or two of water to it. If it is too wet add a few tablespoons of flour.
  7. Place the dough in the warm cleaned bowl and cover it with plastic wrap.
  8. Let the dough ferment until it has at least doubled in bulk (about 2 hours) depending on the temperature in your kitchen.
  9. Divide the dough into three equal portions and roll them into logs, then braid. Position on a baking sheet lined with parchment paper.
  10. Cover the dough well with plastic wrap and proof until tripled in size, about 2 hours.
  11. 30 minutes prior to baking arrange an oven rack in the upper third position and remove any racks above.
  12. Preheat the oven to 325°F .
  13. Beat the remaining egg with a pinch of salt for the egg wash.
  14. When the dough has tripled and doesn’t push back when gently pressed with your finger but remains indented, brush with the egg wash.
  15. Bake the loaf for 35 to 45 minutes, until very well browned. Remove them from the oven and let cool on a rack.

 

https://www.beeraw.com/honey-recipes/-orange-blossom-honey-challah/

Simple White Bread

by

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Lemon Loaf

by

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 cup unsalted butter softened
  • 1 1/4 cup granulated sugar
  • 3 eggs room temperature
  • 1/2 cup lemon juice
  • 1/2 cup milk room temperature

Lemon Glaze (optional):

  • 1/2 cup icing sugar sifted
  • 1/4 cup lemon juice

Instructions

  • Preheat the oven to 350℉ (175°C) .
  • Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
  • Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
  • In a large mixing bowl (of stand mixer) beat butter on medium speed for 2-3 minutes.
  • Gradually add the sugar and continue beating for another 2-3 minutes.
  • Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
  • Add lemon juice (the batter will curdle).
  • Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
  • If using add-ins, combine gently at this point.
  • Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
  • Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Notes

Tips, Tricks and Recipe Notes:

  • Ensure oven is preheated to the right temperature.
  • Take out the milk, eggs and butter 30-60 minutes before starting.
  • Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
  • Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
  • Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
  • Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
  • Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 tablespoons).

Source

Baked Char Siu Bao

by

Ingredients

FOR THE BUNS:

  • 5 1/3 cups bread flour (or all purpose flour, divided)
  • 2/3 cup water
  • 1 1/3 cup milk (divided)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons instant yeast
  • 2 eggs
  • 4 tablespoons butter (melted)
  • eggwash (1 egg, beaten with a tablespoon of milk)
  • 1 tablespoon sesame seeds (optional)

FOR THE FILLING:

  • 2 tablespoons oil
  • 1/2 cup shallots (or onion, finely chopped)
  • 2 tablespoons sugar
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons dark soy sauce
  • ¾ cup chicken stock
  • 3 tablespoons flour
  • 2 cups Chinese roast pork (char siu, diced)

Instructions

  • In a medium saucepan, mix 1/3 cup flour with 2/3 cup water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
  • In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
  • While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
  • After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C).
  • Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

Source

Linda’s Zucchini Bread

by

Makes two large loaves or 5 small loaves.

Wet

  • 3 eggs
  • 2 cups (3 medium) zucchini
  • 1 cup oil
  • 2 tsp vanilla

Dry

  • 3 cups All Purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cloves
  • 1/2 cup chopped nuts

Heat oven to 325.

Butter (not oil) two 9×5 or 8×4 pans or 5 small bread tins.

Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Add remaing ing by hand, blend well. Pour batter in to pans.

Bake at 325 for 50 to 60 minutes or until clean toothpick. Cool for 10 mins to remove from pan. Cool completely before storing.