Bread Recipes

Basic Corn Bread

1 cup corn meal
1 cup all-purpose flour
1/4 sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 vegetable oil
1 egg

Preheat the oven to 400.

Combine dry ingredients in one bowl, wet ingredients in another. Combine the two and mix until just blended. Pour into greased pan. Use and 8 x 8 pan if you like it fairly (2 to 3 inches) thick or 13 x 9 pan if you like it thin. I used a 13 x 9 pan for the loaf pictured here, which produced a 1 inch thick loaf.

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove and serve while still warm.

 

Wonderful Homemade Kaiser Rolls!

By ChipotleChick on January 16, 2003

15 Reviews

• 
  
• Prep Time: 1 hrs 25 mins
• Total Time: 1 hrs 45 mins
• Serves: 16, Yield: 16 rolls

Ingredients

• 2 tablespoons dry yeast
• 2 1/2 cups water ( 105-115 F)
• 2 tablespoons Crisco
• 1 tablespoon sugar
• 2 teaspoons salt
• 6 -7 cups flour
• 3 egg whites
• 1 egg whites, beaten with
• cold milk, for egg wash
• poppy seeds or caraway seeds or sesame seeds (optional)

Directions

1. Beat egg whites until stiff.
2. Set aside.
3. Combine yeast and warm water, and let sit about 5 minutes.
4. Add shortening, sugar, salt and 3 cups of the flour.
5. Beat with dough whisk or heavy spoon for 2 minutes.
6. Fold egg whites into yeast mixture.
7. Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl.
8. Turn onto a floured surface.
9. Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles.
10. Place in a lightly oiled bowl, turn to coat, and cover with damp towel.
11. Let rise until double, about 1 hour.
12. Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface.

13. Divide dough into 18 equal pieces.
14. Use rolling pin to flatten each piece into a 7 inch circle.
15. Fold left side to center to form a flap.
16. Fold next side into center.
17. Repeat all the way around 4 times to make overlapping flaps.
18. Lift the first flap to ease the last flap underneath.
19. Press center to seal the dough.
20. Takes some work, but they look pretty when you get the technique down!
21. Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape.
22. Let rise 30 minutes, turn right side up, let rise 15 more minutes.
23. Preheat oven to 425.
24. Put a shallow pan on the bottom shelf of oven.
25. Lightly brush the rolls with egg wash.
26. Sprinkle with poppy or caraway seeds or coarse salt.
27. Place 1 cup of ice cubes in the heated pan in oven.
28. Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190).
29. Remove and cool on racks.

 Whole Wheat Pitas

Ingredients

• 4 cups whole wheat flour ( or 2 cups whole wheat flour and 2 cups all-purpose flour)
• 1 tablespoon dry yeast
• 1 1/4 cups warm water ( 120-130F degrees)
• 1/2 teaspoon salt (optional)

Directions

1. Preheat oven to 500°F.
2. Sift together 2 cups of flour and the yeast.
3. Add water and salt and mix well.
4. Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
5. Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
6. Form dough into 10 balls.
7. On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
8. Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.

9. Just before you place the pan in the oven, flip each pita over on its other side.
10. Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
11. When the pitas come out of the oven they will be hard, but they will soften as the cool.
12. Store them, while they're still warm, in plastic baggies or an airtight container.
13. Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
14. Pitas can be reheated in a 350°F oven or in the microwave.

Classic 100% Whole Wheat Bread from King Arthur Flour

1 to 1 1/4 cups lukewarm water* 1/4 cup vegetable oil 1/4 cup honey, molasses, or maple syrup 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe 1/4 cup Baker's Special Dry Milk or nonfat dried milk 1 1/4 teaspoons salt *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. 8 to 10 ounces lukewarm water* 1 3/4 ounces vegetable oil 3 ounces honey, molasses, or maple syrup 14 ounces King Arthur Premium 100% Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe 1 ounce Baker's Special Dry Milk or nonfat dried milk 1 1/4 teaspoons salt *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. 227 to 283g lukewarm water* 50g vegetable oil 85g honey, molasses, or maple syrup 397g King Arthur Premium 100% Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe 28g Baker's Special Dry Milk or nonfat dried milk 1 1/4 teaspoons salt *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. Directions 1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. 2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. 3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. 4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center. 5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.