Tag: Bread Making

Bread Machine: Milk and Honey Bread
Recipes

Bread Machine: Milk and Honey Bread

Sarah

Soft interior, perfect for sandwiches. With a light crunchy bottom crust and a hint of sweetness, this bread is simply delicious. It is a simple loaf with only 6 ingredients, I do recommend whole milk for best results.

Milk and Honey Bread

Ingredients:

  • 1 cup + 1 Tbsp milk
  • 3 Tbsp melted unsalted butter
  • 3 Tbsp honey
  • 1½ tsp fine sea salt
  • 390 grams all-purpose or bread flour
  • 2 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, 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.

Makes a 1½ pound loaf.

~Sarah

Bread Machine: Herb and Parmesan Bread
Recipes

Bread Machine: Herb and Parmesan Bread

Sarah

This herb and garlic bread will have you feeling hungry as it bakes in the bread machine, the aroma is so good. Excellent for pairing with a bowl of soup, though it is so good for sandwiches as well.

Herb and Parmesan Bread

Ingredients:

  • 1 1/3 cup water
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 3 Tbsp minced or crumbled herbs* blend
  • 480 grams all-purpose flour
  • 1 tsp fine sea salt
  • 1 Tbsp granulated sugar
  • ¼ cup Parmesan cheese*
  • 2¼ tsp dry yeast

Directions:

This bread recipe requires a bread machine that can make a 2 pound loaf. Some smaller machines don’t go this big, so be sure to check. 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, medium crust.

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

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 one 2 pound loaf.

*Notes:

Use fresh herbs, finely minced, or use freeze-dried herbs. If you haven’t tried freeze-dried herbs, they work so well in bread.

For the Parmesan cheese, I used the “green can” type, not freshly grated. I find it works better in baked goods and mixes in better.

Weighing the flour is important with bread machines, measuring can often add far more flour.

~Sarah

Molasses Bread
Recipes

Molasses Bread

Sarah

This bread machine recipe makes a 1½ pound loaf. With the deep savory flavor of molasses, this is a bread to slather in butter and enjoy with hit soup or stew on a cold night.

Molasses Bread

Ingredients:

  • ¾ cup
  • ¼ cup molasses
  • 2 Tbsp butter, softened and sliced
  • 400 grams all-purpose flour
  • 1 tsp fine sea salt
  • 1½ tsp active dry yeast

Directions:

Add the water, molasses and butter to the bread machine*.

Add dry ingredients, topping with the yeast.

Set for a basic loaf (or 1½ pound loaf depending on your machine), with a medium crust. We use a Zojirushi, which preheats the ingredients before starting the cycle. If you are using a bread machine that doesn’t preheat, let the molasses come to room temperature, and use the water temperature as called for your machine.

Once baked, take out and let cool on a rack. Store sealed in a plastic bread bag, use with 24 hours for best taste, or slice and freeze.

~Sarah

Yeast Free Sandwich Bread
Recipes

Yeast Free Sandwich Bread

Sarah

I found the original recipe for this yeast free bread through a friend, who had shared a link to an Australian writer. The writer offered 2 versions, 1 in standard and 1 in metric. The first batch I followed the metric recipe, though I had reservations about it being accurate. I was right though, and her metric for the flour was far too high. So I followed what to me should have been the right amount of flour, weighed out. And I was right. The second batch turned out perfectly. Her version called for 110 grams too much flour. Which is almost an entire extra cup of flour. In this recipe weighing the flour really is an important step. I followed the US standard measurement for flour, which is 120 grams all-purpose flour for each cup called for.

Now then, this is an excellent slicing loaf of bread, and makes a great sandwich. It is firm, moist and slices well. Be sure to let it cool fully before slicing, so that it doesn’t crumble. This will be my go-to loaf when I don’t want to use yeast.

Yeast Free Sandwich Bread

Ingredients:

  • 480 grams all-purpose flour (4 cups)
  • 8 tsp baking powder
  • 1 Tbsp granulated sugar
  • 1½ tsp fine sea salt
  • 2¼ cups milk
  • ¼ cup vegetable oil (such as avocado)

Directions:

Preheat oven to 430°. Liberally spray or oil a 9×5 metal bread pan. Cut a strip of parchment paper to fit across the pan, press in. This will allow easy removal after baking.

Add the flour, baking powder, sugar and salt to a large mixing bowl.

Heat the milk and oil in a small saucepan, until warm.

Add to the dry ingredients, stir until mixed.

Scrape into the prepared pan, smooth out and rap the pan on the counter to settle.

Bake for 30 minutes, on the middle shelf.

Take out, cover with foil. Drop oven to 390°. Return bread to oven, bake for 20 minutes.

Remove from oven, remove foil, and let rest for 5 minutes.

Loosen the side with a plastic hard spatula, use parchment paper to lift out. Let cool on a rack before slicing.

Store cooled in a plastic bread bag, use within a day after baking for best taste.

~Sarah

Sour Cream and Vanilla Bread
Recipes

Sour Cream and Vanilla Bread

Sarah

Not a sweet bread, but neither is it savory. The vanilla comes through as an essence, and pairs well slathered with butter. Pairs well as sandwich bread or served with a thick soup.

Sour Cream and Vanilla Bread

Ingredients:

  • ½ cup water
  • 1/3 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 1 Tbsp butter, diced up and softened
  • 1 Tbsp pure vanilla extract
  • 3 Tbsp granulated sugar
  • 1¼ tsp fine sea salt
  • 3 cups (360 grams) all-purpose flour
  • 2 tsp active dry yeast

Directions:

Add ingredients in order recommended by your bread machine. Use the temperature recommended for the water.

Select the regular or basic cycle on your machine, with a light crust color.

Once baked, remove immediately and cool on a rack.

Makes a 1½ pound loaf.

Notes:

We use a Zojirushi Bread Machine, which does up to a 2 pound loaf. It preheats the liquids for the dough.

~Sarah