Tag: Bread Making

Bread Machine Parmesan Sandwich Bread
Recipes

Bread Machine Parmesan Sandwich Bread

Sarah

Cold fall and winter mornings, when I am planning on making soup for dinner, is when I get our bread machine out and get a loaf going. Our house runs on the cold side, so a bread machine lets the bread properly rise without us sweating, and I don’t have to watch over the dough either.

While I use a Zojirushi bread machine that produces a bakery style loaf, most any bread machine will work with the recipe, as long it can make up to a 1½ pound loaf.

I do suggest weighing your flour versus scooping it, as it’s easy to have a to heavy loaf.

Bread Machine Parmesan Sandwich Bread

Ingredients:

  • 1 cup + 2 Tbsp water
  • 1 Tbsp olive oil
  • 1 Tbsp granulated sugar
  • 1¼ tsp fine sea salt
  • ¼ tsp garlic powder
  • 360 grams (3 cups) all-purpose or bread flour
  • 2/3 cup Parmesan cheese
  • 2 Tbsp dry milk
  • 2 tsp dry yeast

Directions:

Zojirushi bread machines warm the ingredients for you, with other brands of bread machines use warm water instead, at the temperature called for, and stack the ingredients as called for in the manual.

Add ingredients in order listed. Set loaf for standard white bread, light crust and if size is needed, 1½ pound size.

Check during the first kneading cycle, to make sure everything is mixing.

Remove after baking, let cool on a rack.

Once fully cooled, store in a sealed bread bag, and use within 2 days for best results.

This slices well for freezing. We take out slices at night, put in a sandwich box, and let thaw in the refrigerator overnight for sandwiches.

Makes a 1½ pound loaf.

~Sarah

Avocado Bread
Recipes

Avocado Bread

Sarah

Pretty, dappled green avocado bread. It is so good. And it tastes like nothing you have had before. It’s bougie banana bread.

So simple to pull together with only 5 ingredients.

It isn’t the cheapest to make for sure, but wait for avocados to go on sale. Then buy a couple and wait for when they are perfectly ripe – when you pick it up and you can feel your fingers pushing into the flesh.

Avocado Bread

Ingredients:

  • 2 ripe avocados (the big ones, as big as your hand)
  • ¾ cup granulated sugar
  • 3 large chicken eggs
  • 2 cups all-purpose flour
  • 1½ tsp baking powder

Directions:

Preheat oven to 350°, liberally spray a 9×5″ bread pan or lightly oil it.

Cut the avocados in half, scoop out the flesh. Mash well with a fork, on a plate. Transfer to a small mixing bowl. Whisk in the sugar and eggs.

In a large mixing bowl whisk the flour and baking powder together, scrape in the wet ingredients, stir till fully mixed.

Scrape into the prepared bread pan, smooth out.

Bake for 45 to 55 minutes, till golden brown on top, and a butter knife comes out clean when inserted in the center.

Let cool on a rack, run a knife around the edges and turn out.

Let cool before slicing. Store in the refrigerator tightly wrapped. Eat within 2 to 3 days for best taste.

Makes 1 loaf.

~Sarah

No Yeast Bagels
Recipes

No Yeast Bagels

Sarah

I had been seeing recipes for “no yeast” or “2 ingredient” bagels out there, and had to try them for myself. I’ve made actual water bagels many, many times over the years so I do have experience with it. I wondered would these just taste like biscuits? Rolls? Or would they actually mimic bagels.

The consensus is the family loved them. They are about halfway between a roll and a bagel. Chewy, yet soft, but with a great flavor profile. They take very little prep time, and are ready quickly to enjoy. Without the heaviness of biscuits.

No Yeast Bagels

Ingredients:

  • 2 cups self-rising flour (plus more for kneading)
  • 1 to 2 cups nonfat greek yogurt
  • 1 large egg, room temperature
  • Pinch fine sea salt
  • 1 tsp cool water
  • Toppings*

Directions:

Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper, then spray the paper with oil.

Add 2 cups self rising flour to a mixing bowl. Add in 1 cup of the yogurt, mixing in with a spoon or spatula. If the dough is still dry and crumbly, add up to another ½ cup of yogurt, working in and more if needed. You are looking for a dough that comes together but isn’t “wet”. This can depend on the day and humidity in your kitchen.

Flour a work area with more self-rising flour, knock the dough out. Knead by hand for 5 minutes, adding more flour as needed, until the dough is smooth and elastic.

Divide the dough into 8 portions.

Either gently roll into a ball, and using your thumb, put a hole into it and stretch until it looks like a bagel. Or take a section, roll between your palms into a log, make a circle and pinch the ends.

Place each bagel onto the prepared sheet.

Whisk the egg, salt and water together. Use a pastry brush to liberally coat each bagel with the egg wash.

Sprinkle toppings on as desired.

Bake for 22 minutes, then turn up the oven to 450° and bake for 4 minutes more.

Let cool and then enjoy.

Should you have leftovers (not in our house!), they can be stored once cooled in a freezer bag on the counter for 24 hours, or 3 days in the refrigerator. They can also be frozen, but wrap each bagel first. Let thaw wrapped before toasting.

Notes:

When buying the greek yogurt, make sure it is “strained” and isn’t thickened with pectin or gelatin, because this will change how the dough behaves. The less ingredients, the better. If you open your yogurt and it has yogurt water on top, drain it off.

For topping, I used Everything Bagel.

~Sarah

Bread Baking: Bread Machine Mix
Recipes

Bread Baking: Bread Machine Mix

Sarah

Make a single batch, or fill up a number of mason jars. Just grab, add the liquids and bread is on its way. It’s nice sandwich bread, or serve it in chunks with a late winter soup.

Bread Machine Mix

Ingredients:

  • 450 grams all-purpose or bread flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp dry milk powder
  • 1½ tsp fine sea salt
  • 2¼ tsp dry active yeast
  • 1¼ cups water
  • 1 Tbsp avocado or neutral oil

Directions:

For long-term storage add the flour, sugar, milk powder and salt to a quart mason jar. If desired, place the yeast in a square of plastic wrap, and place on top (or add 1 packet yeast). Note how much water and oil to add, on a piece of masking tape, place on jar.

To bake:

Zojirushi bread machines warm the ingredients for you, with other brands of bread machines use warmed liquid instead, at the temperature called for, and stack the ingredients as called for in the manual.

Add ingredients in order listed. Set loaf for standard white bread, medium crust.

Check during the first kneading cycle, to make sure everything is mixing.

Remove after baking, let cool on a rack.

Once fully cooled, store in a sealed bread bag, and use within 2 days for best results. This slices well for freezing. We take out slices at night, put in a sandwich box, and let thaw in the refrigerator overnight for sandwiches.

~Sarah

Bread Machine: Pumpkin Sandwich Bread
Recipes

Bread Machine: Pumpkin Sandwich Bread

Sarah

It might feel like spring today….and has for the last 2 weeks….but since the Equinox hasn’t happened yet, I decided to bake up a winter bread. This isn’t a sweet bread, it’s a sandwich bread with a deep color. Perfect for people who claim to hate vegetables.

Pumpkin Sandwich Bread

Ingredients:

  • 2/3 cup milk
  • 1 cup pumpkin puree
  • 2 Tbsp avocado or similar oil
  • 2 Tbsp granulated sugar
  • 1¼ tsp fine sea salt
  • 500 grams all-purpose or bread flour
  • 2¼ tsp dry yeast

Directions:

Zojirushi bread machines warm the ingredients for you, with other brands of bread machines use warmed liquid instead, at the temperature called for, and stack the ingredients as called for in the manual.

Add ingredients in order listed. Set loaf for standard white bread, light crust.

Check during the first kneading cycle, to make sure everything is mixing.

Remove after baking, let cool on a rack.

Once fully cooled, store in a sealed bread bag, and use within 2 days for best results. This slices well for freezing. We take out slices at night, put in a sandwich box, and let thaw in the refrigerator overnight for sandwiches.

Makes a 2 pound loaf.

~Sarah