Today happens to be Homemade Bread Day so I thought it would be fun to share a homemade bread recipe or two. Given the upcoming Thanksgiving and Christmas Holidays, the timing couldn’t be better.
I found the following homemade bread recipes on TipNut.com – a great place to find craft projects, household tips including ones for the kitchen and cooking, as well as easy to follow recipes.
American Sandwich Bread from Annie of Annie’s Eats
3 ¾ cups all-purpose flour
2 tsp. salt
1 cup warm whole milk (about 110°)
1/3 cup warm water (about 110°)
2 tbsp. unsalted butter, melted
3 tbsp. honey
1 envelope (about 2 ¼ tsp.) instant yeast
Adjust an oven rack to the lowest position and heat the oven to 200°. Once the oven temperature reaches 200°, maintain the heat for 10 minutes, then turn off the oven.
Mix 3 ½ cups of the flour and the salt in the bowl of a stand mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
FULL RECIPE AT ANNIE’S EATS
Deli-Style Rye Bread
3 cups lukewarm water
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
1 1/2 Tbsp caraway seeds, plus more for sprinkling
1 cup rye flour
5 1/2 cups all purpose flour
Cornmeal for sprinkling
Cornstarch for cornstarch wash
1. Mix the yeast, salt and caraway seeds with the water in a large bowl. Mix in the remaining dry ingredients without kneading. Cover with a towel and allow to rest at room temperature for about 2 hours. At this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.
2. Dust the surface of the dough with flour and cut off 1/4 of the dough. Dust the piece with more flour and quickly shape it into a ball. Elongate the ball into an oval-shaped loaf. Allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.
FULL RECIPE AT PETE BAKES
Vegan Whole Wheat Beer Bread Recipe
3 cups whole wheat flour
2 tbsp raw sugar
3 tsp baking powder
1 tsp salt
12 oz dark beer
1. Preheat 375 F
2. Spoon flour into measuring cups
3. Whisk all dry ingredients together in a large bowl
4. Lightly grease bread pan
5. Pour beer into dry mixture
6. Stir to combine; it will eventually form a dough
FULL RECIPE AT HAPPY HERBIVORE
Do you have a favorite homemade bread recipe? Care to share? …..