Maddy's Buttermilk Bread

32 oz. buttermilk, warmed

6 oz. sugar

16 oz. water, warmed

1.5 oz. yeast

1.5 tsp. baking soda

1 oz. salt

4 lbs. 14 oz. flour

12 oz. butter

Add buttermilk, sugar, water, & yeast to mixer.

Measure soda, salt, & flour.

Add dry to wet & mix.

Add butter.

Knead for 7-8 minutes.

Allow to rise. Separate dough into 1 lb. 12 oz. balls (there should be 5 of them).

Place in greased bread pans.  Allow to rise.

Cook at 350 degrees for 30 minutes.

Remove from bread pan & cool on cooling rack.

Makes: 5 loaves

Dinkel-Sauerteigbrot (Spelt Sourdough Bread)

75 g Sauerteig (sourdough)
75 g Roggen-Vollkornmehl (pumpernickel flour)

70 ml lauwormes wasser (lukewarm water)

*alles verrühren, ca 2 std abgedeckt ruhen lassen (Mix everything together, cover and leave to rest for about 2 hours)

425 g Dinkelmehl 1050 (White Spelt Flour 1050 - can use whole spelt flour)

mit (with)

200 ml lauwormes wasser (lukewarm water)

*unterheben und vermengen (fold and mix)

abdecken 30 min ruhen lassen (cover and let rest for 30 minutes)

Anschließend (then)

2 TL salz (2 tsp. salt)

und (and)

1 TL Brotgewürz (1 tsp. bread spice) (*you can make your own bread spice and find the recipe here)

*einkneten (knead)

bei bedarf noch etwas Mehl dazu (if necessary add some more flour)

den teig get kneten, mit feuchtem tuch abdecken (knead the dough, cover with a damp cloth)

24 std bei Raumtemperatur ruhen lassen (let it rest for 24 hours at room temperature)

alle 6 stunden dehnen und falten (stretch and fold every 6 hours)

nach 24 stunden den teig zu einer kugel formen (after 24 hours, shape the dough into a ball)

in einen garkorb legen, abdecken, 1-2 stunden jehen lassen (lay in a banneton, cover, let stand for 1-2 hours)

backblech mit backpapier belegen (cover the baking sheet with parchment paper)

Auf das Rost eine Schale mit Wasser stellen (put a bowl of water on the lower rack)

backofen vorheizen auf 240*C (preheat oven to 464* F)

brot aufs blech stürzen ? (plop bread on baking sheet)

10 min auf 240*C backen, dann auf 200*C weitere 40 minuten backen (bake for 10 minutes at 464* F and then lower the temperature to 392*F and back for an additional 40 minutes)

Brotgewürz (bread spice)

 5 Tbsp. caraway seed

3 Tbsp. anise seed

3 Tbsp. fennel seed

1 Tbsp. coriander (whole)

Optional: 1-2 tsp. fenugreek (or sweet trefoil, allspice, or cardamom)

Grind all seeds together in a clean coffee grinder or with a mortar and pestle.  Store with other spices in a dark, dry area of the house. 

Bauernbrot Bread AKA Rye Bread

INGREDIENTS

Dough Starter

• Bread flour - 3/4 cup
• Rye flour - 3/4 cup
• Honey or malt syrup - 3 tablespoons
• Lukewarm water - 1 1/2 cups
• Instant yeast - 1/2 teaspoon

Flour mixture

• Bread flour - 2 1/2 cups
• Caraway seeds - 1 tablespoon
• Salt - 1 1/2 teaspoons
• Instant yeast - 1/2 teaspoon
• Oil - 1 tablespoon
• Cornmeal - for the baking tray

METHOD

1. Add the ingredients for the starter to a large bowl and mix together until smooth. Set aside for 10 minutes for the yeast to activate.
2. While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal. Pour the flour mixture over the starter. Do not stir. 
3. Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours. The starter will bubble up through the flour mixture. This long rest will give your loaf a big boost of added flavor.
4. Add the oil to the flour mixture and use a wooden spoon to stir the flour mixture into the starter. 
5. As the mixture comes together, remove the dough to a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands.
6. Set the dough aside to rest for about 10 minutes, then knead for another 5 to 10 minutes.
7. Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise until doubled in size, about 1 1/2 to 2 hours. 
8. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a ball, return to the bowl, cover and let rise for another 45 minutes or so.
9. Preheat oven to 450°F 
10. Lightly press down on the dough and form it into a ball. 
11. Cover a baking sheet with parchment paper. Sprinkle the cornmeal onto a baking sheet and set the dough on top, with any seams on the bottom.
12.  Cover the dough with plastic wrap that has some oil on the underside. Set aside to rise for another hour.
13. Use a sharp knife or razor blade to slash the top of the dough in 3 parallel lines, each about 1/4-inch deep. Then slash with another set of 3 lines perpendicular to the first set. Use a spray bottle to mist the dough with water.
14. Bake for 15 minutes. 
15. Reduce heat to 400°F and bake for another 30-45 minutes. Start with 30 and add time in 3 minute increments if needed (An insta-read thermometer inserted into the middle of the loaf should register 190°F.)
16. Set the loaf on a cooling rack and let cool completely.

English Muffin Bread

Ingredients

5 1/2 cups flour 
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups warm milk
Butter and cornmeal for greasing and dusting the pans


Instructions

Place the yeast, honey, and water. Set aside.

Stir the salt, baking powder, and flour together in a separate bowl.

Add the milk and one cup of the flour to the yeast mixture once the yeast has proofed.

Blend well.

Add the remaining flour, and beat. You might have to use your hands to mix in all of the flour
You should have a very soft, goopy dough.

Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.

Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above the lip.

Preheat the oven to 425F

Dust the tops of the loaves with cornmeal and bake for 19 minutes or so. 

Cool, slice, and enjoy

Mary's Bread

Preheat oven to 200º F.

4 ½ c. flour
500 mg crushed vitamin C
1 Tbsp. yeast

Mix flour, vitamin C, and yeast together.

3 c. warm water

Mix - sponge 10 minutes

¼ . oil
¼ c. honey
¾ Tbsp. salt

Mix, add 3-5 c. flour until mixer sides are clean.  Knead 7-10 minutes

Put bread in 3 pans.

Turn off oven & put pans inside warm oven.

Rise for 20 minutes.

Turn oven on to 350º F.  Leave pans in the oven.

Bake for 30-35 minutes or 15-20 if divided into rolls.

Hamburger Buns

*taken from http://www.thekitchn.com/how-to-make-your-own-hamburger-153290
*for help with shaping the buns this is the best video: https://www.youtube.com/watch?v=QZIUiQuzzg8

Homemade Hamburger Buns

Makes 8 buns

1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter

In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.

Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.

Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.

Pre-heat the oven to 375°F.

Ms. Virginia's Overnight Rolls

¾ c. milk
½ c. shortening
⅓ c. sugar
1 pkg. yeast (2 ¼ tsp.)
¼ c. warm water
3 eggs, beaten
4 c. flour

Dissolve yeast in warm water.  Scald milk; add shortening and sugar.  Cool to lukewarm.  Add yeast mixture.  Measure flour and salt.  Add beaten eggs to milk mixture and then add the flour.  Stir and let sit in the refrigerator overnight.

Roll out ¼ at a time in 10-inch circles.  Cut into 10 wedges.  Roll up into butter horns (like croissants).  Let rise 2 hours.

Bake at 350 degrees (F) for 10-15 minutes.

EZ Bread from Aunt Ohleo

1 1/8 c. warm water
1 3/4 - 2 tsp. active dry yeast
2 Tbsp. sugar (you can use a little more sugar if you like your dough a little sweeter)
3 c. flour
1 Tbsp. vital wheat gluten (remember you don't need as much gluten if you are not using whole wheat flour)
1 tsp. salt
2 Tbsp. nonfat dry milk
1 1/2 Tbps. butter/margarine or oil
1/4 c. potato flakes

Add the ingredients in the order listed into a mixer bowl (like a Bosch or 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 Tbsp. flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 min - 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.

Preheat oven to 375 degrees Fahrenheit.

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 for 45 min - 1 hour and bake at 375 degrees Fahrenheit 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.)

Almost Chrissy's Bread

In mixer bowl (I use my Bosch and it is the BEST machine ever!) or large bowl, mix 3 cups of warm water (you want it warm, not cold or hot) with 3 tablespoons of active dry yeast and 5 heaping tablespoons of brown sugar.

*the sugar is important because it feeds the yeast. You can use honey or white sugar but I like the molasses taste of brown sugar. Chrissy uses honey.
*try to get most, if not all, yeast granules immersed in the water either by swirling or stirring

Let mixture proof while you get out flour (King Arthur brand or ConAgra for hotels), salt, yeast enhancer, and prepare milk mixture.

In a glass measuring cup pour about 1/4 cup of molasses (my addition) and fill the remaining 3/4 cup with milk (up to the 1 cup line for those of you who don't want to add fractions). If you don't want to use molasses, fill measuring cup with 1 cup of milk. Add 4 tablespoons of butter - cubed so they melt better. Warm entire mixture in microwave. Again, you want it warm, not hot or cold. (For my current microwave that means 1 minute but my previous microwave only needed 30 seconds.)

*When I am making bread without dairy I use rice or almond milk and a good olive oil. Although not as yummy, it works just fine and my family devours it. In fact, I don't think they know the difference.

Once yeast has proofed (that means it is bubbly and foamy), add about 3 cups of flour. Start to mix into yeast mixture. It does not need to be completely mixed before you continue. Add about 1/2 of the milk mixture and start to incorporate, once again not mixing to completeness. Add about 3 more cups of flour along with 1 tablespoon yeast enhancer Once mixed, add remaining 1/2 of the milk mixture, mix, 2 more cups of flour and 1 1/2  teaspoons - 1 tablespoon of salt. (I pour a palmful of salt into my bread.), mix, and continue to add flour in one cup increments until dough is a slightly sticky cookie dough feel where I get a small amount of dough stuck to my finger but not a lot. It should also pull away from the sides and become a ball as you knead through each step.

*When making it by hand, I would pull it out of the bowl after adding the second flour and salt and knead it on my counter - adding the remaining ingredients a bit slower. When making it by hand it tends to be a bit drier - or at least it was when I made it.

*You don't want to add the salt into the yeast mixture before you have given it a good flour base. The salt will kill the yeast if there is not flour already in the mix which is why I add it in the second flour step.

Once dough is to the consistency you want it, place in 3 greased bread pans. Cover the pans with saran wrap and then a good quality kitchen or bathroom towel. The warmer the bread stays and the warmer the environment, the faster it will rise. (The amount of humidity in the air plays a big part as well.)

Let the dough double in size. While they are rising, preheat oven to 350 degrees.

*If you let them over rise, feel free to reshape them into loaves and let them rise again.

Once they are the size you want them to be, place them in the oven for 36 minutes. You want the internal temperature to be around 190 degrees. (Chrissy cooks hers to 195 and I am okay with mine somewhere between 185 and 190.) Once the internal temperature has been reached, removed from oven. Smother the top with butter (unless you are making it dairy free). Remove loaves from bread pans and place immediately on cooling racks. YUM YUM!!

*I like my crust to be crusty so I leave my bread out for a while to cool
*You don't want to refrigerate homemade bread
*Eat within about 4ish days or it will start to mold
*If making rolls, divide the dough into thirds and divide each third into 12. Place on a greased cookie sheet and let rise until doubled. Cook for 18-19 minutes.

Banana Bread

1/2 c. butter
1 c. sugar
2 eggs
1 c. bananas (2 - 3)
1/4 c. milk
1 tsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. vanilla

Cream butter and sugar.  Add eggs, bananas, milk, lemon juice, and vanilla.  Mix in flour, baking powder, soda, and salt.  Pour into large bread pan.  Bake at 350 F for 1 hour.

Boule

from Chrissy Davis

2 3/4 c. luke warm water
1/4 tsp. yeast
3 c. flour
1 1/4 tsp. salt

Mix it all up and it will be wet.

Rise at least 12 hours and up to 18 (longer is better).

Turn onto floured surface.  Knead until soft and spongey.  It will still be wet but able to touch.

Dust a towel (not terry) with cornmeal or flour and put "ball" on it.  Dust some more cornmeal or flour on top of ball and cover with towel.

Rise 2 more hours till double.

Turn oven to 450 F with stone or ceramic pot (that has a lid) for 1/2 hour.

Take pot out, flip towel over, and let ball plop into pot.  Shake a little to shape it around bottom.

Put lid on and bake for 30 minutes.  Take lid off and bake for another 25 - 30 minutes until golden brown and thermometer reads 195 degrees.

Cool on rack.

Golden Sweet Cornbread

2 c. flour
2 c. yellow cornmeal
1 1/3 c. white sugar
2 tsp. salt
7 tsp. baking powder
2 eggs
2 c. milk
2/3 c. vegetable oil

Preheat oven to 400 F (200 C).  Grease a brownie pan.

In large bowl, combine flour, cornmeal, sugar, salt, and baking powder.  Stir in egg, milk, and oil until well combined.  Pour batter into prepared pan.

Bake for 20 - 25 minutes until toothpick comes out clean.