homemade bread made simple

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Homemade Bread Made Simple Making & Baking Bread with Ease

Susanne Myers – The Hillbilly Housewife


Any time of year is a great time to make homemade bread but it seems like we

tend to bake more towards the end of the year when the holidays start to come

around.

There is almost nothing better than when you inhale the freshly baked aroma

coming from fresh bread baking in your oven.

Making and baking bread can be healthy for you and it doesn’t cost a lot for you

to make it. I always have to bake 2 loaves because once the bread is done no

one in the house wants to wait until it cools off to eat it. We all gather around the

oven, slather butter on the bread and give our taste buds a treat.

I guarantee after you start baking your own bread you won’t want to eat the store

bought stuff ever again. Making bread is easy and once you get the hang of it.

Whether you use your oven or your handy-dandy bread maker all you need to

get started are a few simple items.

Flour

Yeast

Water

Large Bowl

Sugar

Fat (butter or oil)

Mixing spoon

Pans to bake the bread in/bread maker

Here’s to enjoying a fresh, buttered slice of homemade bread!

Warmly,

Susanne – The Hillbilly Housewife www.Hillbillyhousewife.com

http://www.hillbillyhousewife.com/


Table of Contents

Ingredients ............................................................................................................................... 4

How ToMeasure The Ingredients .......................................................................................... 8

How To Measure Flour Correctly ..........................................................................................10

Shaping The Dough ...............................................................................................................12

Kneading Bread Dough .........................................................................................................13

Greasing The Bread Pan .......................................................................................................14

Baking Bread Without A Loaf Pan ........................................................................................15

Freezing The Dough ..............................................................................................................16

Tips For Choosing The Right Kind Of Bake ware ...............................................................18

Selecting A Bread Machine ...................................................................................................20

How A Bread Machine Works ...............................................................................................21

How To Slice Homemade Bread ..........................................................................................22

Other Bread Making Tips .......................................................................................................23

RECIPES ................................................................................................................................28

Old Fashioned White Bread ..............................................................................................28

Potato Bread .......................................................................................................................29

Old Fashioned Brown Bread .............................................................................................30

Sourdough Bread ...............................................................................................................31

Banana Bread .....................................................................................................................32

Rye Bread ...........................................................................................................................33

Oatmeal Bread....................................................................................................................34

Whole Wheat Beer Bread ..................................................................................................35

No-Knead Dutch Oven Bread............................................................................................35

Recommended Resources ....................................................................................................37


Ingredients

Using Yeast

The easiest type of yeast to use is active dry yeast. It should always be

fresh, so make sure to look at the expiration date on the packets. Having

and using fresh yeast is important because you want the bread that you

make be fresh as well.

For the water, you must get the temperature just right. Water is used to

make the yeast dissolve and added to a mixture of yeast and flour. In

order to get the right water temperature, get a thermometer. The

temperature is supposed to measure between 110 – 115 degrees after the

yeast has dissolved in the water.

For a flour and yeast mixture, the temperature for the liquid must be

between 120 – 130 degrees.

Adding Flour

In order for the finished product to have the right quality, you have to

choose the right kind of flour. One of the best

kinds of flour that will do your bread justice is

bread flour. Bread flour can make the best

kind of bread.

It has a high content of protein or gluten.

Gluten is important because it can make your

bread have a special texture. Gluten helps

the dough to stretch in the form of a web.

When the yeast ferments, air bubbles will try

to emerge. Using gluten will trap them.

All-purpose flour can also be used to make

the bread. Cake flour is not recommended

because it doesn’t contain a lot of protein. Your bread will not bake right

due to the cake flour not being strong enough to deal with the gas

pressure from the yeast.


With whole grain flours, there is not enough gluten to justify making a loaf

of bread. You would have to include all-purpose flour or bread flour to

provide it with structure.

Using Liquids

Depending on what type of liquid that is used in the dough will determine

how it will come out. If you use water, the crust will be crisper and the

bread will have more of a wheat taste to it. If you use cream or milk, the

bread will have a richer taste and a fine texture.

Using cream or milk will cause the bread to brown quicker. There is more

sugar and butterfat included in the dough. If orange juice is added, it will

still be sweet and will help to kill the strong taste of the whole grain effect.

Fats

When you use shortening, oils or butter, the bread will have more flavor.

It's not a good idea to use margarine or whipped butter because they have

water. Water is also found in low fat items, so they are not good to use

either. Your loaf of bread will not hold up very well.

Using Eggs

Your bread dough will have flavor when you add in the eggs. Eggs also

give the dough richness and color. Eggs give your bread a nice taste.

Adding Salt

Whenever you make bread, you should always include salt. Salt helps

with how the yeast is developed and the bread will not rise more than it's

supposed to. The bread will also have a good flavor. Of course, there are

some people who would prefer not to use salt. They can substitute it with

items such as yogurt to help the bread to rise normally.

Using Toppings

You can use different kinds of toppings to change the bread crust. You

can use an egg glaze with just the yolk and add seeds or nuts. When you


use an egg yolk for the bread glaze, it will make the crust shiny. The crust

will still be crisp and golden.

If you want the bread crust to be crisp and chewy instead, spray a little

water on the dough during the baking process. If you want the bread crust

to be soft, brush milk on the dough before baking it. You can also use

butter to make a softer crust. These are some unique ways that you can

experiment with bread crust.

Measuring Ingredients

Include enough water, milk or cream that is needed and heat it at the

specified temperature. Scatter the yeast over the liquid and allow it to sit.

This is to see if the yeast is fresh and active. You will know if it is if it starts

to rise and bubble. You will be able to measure and mix the remaining

ingredients to make the dough.

Mixing Ingredients

Create a round and deep dent in the middle of the flour. Add the yeast,

liquids and eggs. Beat all of them every well.

You can slowly add the remaining flour that will be used. When you get to

the point where you can't stir with ease, you can stop. Put flour on your

board or surface where you will work with the dough. Combine all of it into

a ball. If you need more flour, add it so that that your fingers and hands

don't stick to the dough.

Kneading Dough

Start kneading the dough by turning it over several times and removing

unwanted particles. Fold it in half in your direction. Use the heels of your

hands to push it away from you. Make a ¼ turn with the dough.

Keep doing this until your dough has been smoothed out and feels

springy. The dough and your fingers should not be sticking to each other.

Add enough flour so that the dough does not stick to the board or

whatever surface you are working on.


Rising Of the Bread

Lightly grease the mixing bowl that you will use. You can use butter or

shortening. Turn the kneaded dough into the bowl and make sure every

part is greased. Greasing keeps the dough from drying out as it rises

while it's baking. Use a clean cloth to cover it. Store it in a warm area.

You can place it on an oven (gas or electric) and allow the dough to rise.

When the dough rises to double of what it was, press your fingers on the

top of it. There should be an indentation when you are done pressing with

your fingers.

Making Loaves

Make a fist and push the dough down in the center. To remove the air, the

dough edges should be pulled in the depressed part and pushed down.

Place it where the flour is spread out and turn it. Shape the dough

according to the instructions.

You can use loaf tins to put the dough in. Make sure that they are

thoroughly greased. Or if you want free form loaves, use a cookie sheet

and it should also be greased. Cover the dough and watch it until it has

risen to twice the size. Since the dough will have more yeast the second

time that it rises, it won't take as long to do that.

Baking

Preheat the oven to the specified temperature. Put it in until you see a

golden brown color on the outside. You will know that the bread is done

when you tap it with one or two fingers and it has a hollow sound. Take

the bread from the pans and place on a wire rack to cool. You can add

more butter on the top for flavor and a softer crust.


How ToMeasure The Ingredients

Baking can be a fun thing to do, especially around the holidays. It's not

difficult to make a loaf of bread, even if it's your first time doing so. Get all

of your ingredients together. For a regular homemade loaf of bread, you

will only need flour, water, (or milk) salt, yeast, sugar and butter or

vegetable oil for the fat.

1. Since you will have

wet (liquids) and dry

ingredients, you will need

measuring cups and

spoons. You can also use

a digital kitchen scale for

dry ingredients.

2. Use a measuring

spoon to measure the

yeast and put it in a large

bowl.

3. Turn on the water and feel it until it gets to room temperature.

Having the water at room temperature is very important because the

yeast will work better. Get a measuring cup and allow the exact

measurement to the fill line. The water should be poured in the

same bowl as the yeast. Stir the yeast and the water together.

4. Get the milk, sugar, salt and oil and mix them together. Put them in

the bowl with the yeast mixture and stir.

5. Put the flour (whatever measurement the recipe calls for) lightly in a

measuring cup using a spoon. Level off the capacity with a knife

and get rid of any access. The flour should not be packed in.

6. Place one cup of flour at a time in the bowl. Knead the dough until it

has a smooth texture. You can add additional flour to keep the bowl

and the dough from sticking to each other.

It is important that the ingredients are measured exactly as instructed. If

they are not measured correctly, your bread may not turn out right. It


could rise too high or not rise enough. Or your bread may have a tough

texture, being difficult to eat.

This comes from putting too much flour in the mixture. You can also have

a loaf that is not sturdy enough to hold its own because you did not put

enough flour in the mixture.


How To Measure Flour Correctly

Take a spoon to scoop out a little flour and put it in a measuring cup. Go

over the limit and then level off the excess with a knife. Keep doing this for

as many cups of flour that you need.

If you are meticulous and are looking for accuracy, use a digital kitchen

scale to weigh the flour.

You will also get a more accurate result if you use the spoon instead of

dipping the cup into the flour. Many people prefer the latter because it’s

easier and quicker for them. They feel that using a spoon would take too

much time, especially if they are cooking other food items at the same

time. Using the cup will make you use more flour than you need to. You

can test it out for yourself.

Making Bread Flour

Bread flour can go a long way. In fact you will find that the results of your

homemade bread will come out better by using it.

Measure how much all-purpose flour that you will need. Equal the amount

of cups of white flour with the amount of wheat gluten, using tablespoons.

Mix the flour and gluten together and you will have bread flour.

Beat the mixture with the other ingredients and continue to follow the

recipe. Continue stirring as you put in one cup of flour at a time. Make

sure the previous cup is thoroughly stirred in before you add the next one.

Hand knead the dough when it is gets firm. You will know when to do this

when you stir the dough and it releases itself from the bowl.

Add more gluten and flour (all-purpose) in another bowl if you are adding

more flour for kneading the dough. It will be easier for you to lightly spread

the flour over the dough and work it in while you are kneading.

While you are doing this, use large bowls to prevent a floury mess on the

work area.


Mixing The Ingredients And Making The Dough

When you're ready to mix the ingredients, you can use a glass measuring

cup to put the liquids in. Make sure that the quantity that you need is

accurate and not above the line.

Before you mix and combine anything, read over the recipe several times.

You will need to know what to put in when it's time. The recipe will be

familiar to you and you won't waste time trying to read the directions why

mixing the ingredients.

Make sure that you have everything at your disposal. Once you start,

having to look for something wastes time. Preheat the oven to the

specified temperature.

Heat up the water for at least 60 seconds in the microwave. Test it to

make sure it is at 110 degrees. Pour it in a bowl and add yeast and sugar.

If you don't want to use sugar, then add honey instead. The yeast is

required to be proofed. The mixture should sit (proof) for at least 10

minutes until you see foam.

During the proofing process, make sure you have measured the

ingredients you plan to use. They should be at room temperature prior to

mixing them together.

Put the yeast (already proofed) in a large bowl for mixing. Include milk,

sugar (or honey), oil and salt. Measure the oil over the bowl, to include

any excess drips.

You will need to add three cups of flour. Stir the flour along with the other

ingredients together. Take your time and start out slow so that everything

will mix together. Otherwise, you'll have flour and possibly other

ingredients all over the place.

Keep mixing everything until it looks even and smooth. When it starts

looking like dough, include another cup of flour with it. You can use an

electric mixer to mix the flour with the dough.

Make sure it's on the slow speed. Otherwise, it won't mix well. After using

the mixer, add another cup of flour. When it is well blended with the

dough, cover it with a clean dish towel or plastic wrap.


Shaping The Dough

Before you bake the dough, it must be shaped. Once you have mixed

everything together, let the dough sit in the bowl for at least 90 minutes so

that it can rise.

Punch the dough down to get rid of air from the yeast. If you have children

who like to help you cook, you can allow them to do this part for you. The

hand has to be in a fist and goes around the bowl and punches down on

the dough. Keep punching until the dough is not sticking to the bowl.

Flour will help to keep the dough loose from the bowl.

Roll out the dough with a rolling pin. Make it into the shape of a rectangle

that will be the width of the pan that you will use to bake it. Put the dough

in a loaf pan. The pan should be greased prior to putting the dough in.

Cover the pan with plastic wrap. This helps to keep the heat in as it has to

rise again.

After the dough has been punched, the dough will need to rise again until

it is double the original size. This time it should only take an hour.


Kneading Bread Dough

Kneading bread dough is easy to do. You have to employ your hands

throughout the entire process. Kneading dough is a very important part of

the bread making process. It helps the bread to rise and helps it to keep a

fluffy texture. Kneading is done after you have made the dough and

before the dough rises for the first time.

Select a table or counter area that is comfortable for you. This will help

you not to strain your back. You should be able to stretch your arms far

enough so that you can knead the dough and not having to bend over the

table or counter area. When kneading the dough, you will use only the

heels of your hands.

Before you start, lightly cover your hands with flour to keep the

dough from sticking on them. In fact, you should have a cup of flour

near you; this is to keep the dough from sticking anywhere else in

your work area.

To keep the flour from getting on your clothes, wear an apron. Or

you can wear old clothes that you wouldn’t wear out in public.

Take the heels of your hand and push in a downward motion on the

dough.

The dough should be folded in half.

After you have turned the dough to a 45 degree angle, use the heels

of your hand to knead it again.

Keep on kneading. Fold, and then turn the dough for however long

you are supposed to. You can stop when you get the right

consistency for it.


Greasing The Bread Pan

It is important that the bread pan is greased properly. You must have

enough to go around because you want to be able to easily remove the

finished product without struggling.

You can use butter, cooking oil or shortening to grease the loaf pan that

you’re using for the bread. You can even add a little bit of cornmeal

(coarse) to make things easier for you.

Whatever you are using spread it evenly on the sides and the bottom of

the loaf pan with your fingers. If you don’t want to get your fingers too

greasy, take a paper towel and fold it for you to use.

However, if you are using butter, don’t use clumps and leave them in the

pan. Back in the day, many mothers used the butter or margarine

wrappers to grease the pan.

When placing the cornmeal in the pan, turn it so that every area is

accounted for. After the bread is done, you just turn the pan over and the

bread should fall out easily.


Baking Bread Without A Loaf Pan

Did you know that you can make bread without having to use a loaf pan?

That can be done. However, since so many people are used to making

bread with a loaf pan, they could not see beyond that possibility.

You can use casserole dishes or pots and pans that you may have in the

kitchen cabinet. You can also use coffee tin cans to bake the bread in. If

you go this route, remove all paper labels and any remaining glue.

Get everything together and make the dough. Let it rise and split the

dough by how large the dish or can is. As you are cutting the dough, don't

fill the can or dish completely. You want to have enough space for the

dough to rise, so there should not be any more than one-third of the dough

in the container.

Before you put the dough in, grease the insides of the dish or can. Allow it

to rise to twice the previous size and bake it. When it's done, take the

bread out of the dish or can. Allow it to cool on a wire rack for a few

minutes and then slice it.

Tin coffee cans and vegetable cans are ideal if you want to make round

loaves. Round loaves can be used for sandwiches.

If you are baking bread using a can or terra-cotta pots, the maximum oven

temperature should be no more than 350 degrees.


Freezing The Dough

If you have dough that you are not going to use right away, then you can

freeze it for another time. The yeast should be active; otherwise the

dough won't freeze well. Add warm water with the yeast. Let the dough

rise one time only.

After it has risen, punch down the dough. Then roll it out and shape it. It

does not have to be shaped as a loaf. You can also make individual rolls

or whatever you want.

Place the dough in the freezer as soon as you're done. If they are loaves,

spray some non-stick spray in a bread pan. Place the dough in the pan.

The dough will rise after you've placed it in the freezer. If you don't want to

use a pan, use a cookie sheet.

For rolls, place them on a cookie sheet and place them in the freezer. The

dough rolls should be spaced at least two inches from each other.

Make sure to label them so that you know what it is. When you want to

use the dough, remove it from the freezer. Put the bread in a pan or a

cookie sheet. Allow the dough to thaw out in a warm area where there is

no draft. You do not have to punch down the dough again after it has

frozen.

If you have a few issues with this, such as the bread is not rising the right

way after you have removed it from the freezer:

The yeast did not start first

The dough rose too much prior to being in the freezer

The dough did not thaw completely

The dough did not rise completely

The yeast is inactive


You will have to make some corrections. Inactive yeast should be

replaced with new yeast. The dough should be frozen right after rising and

shaping. Or you can use flour that contains higher gluten. You may need

to add more gluten or more yeast than what is given in the recipe.


Tips For Choosing The Right Kind Of Bake ware

When you are making bread, you want to have the right kind of bake ware

so that your bread will come out right. You don't have to get a lot; just a

few pieces will suffice for now.

Here are some tips to make sure that you are purchasing the best quality

bake ware for you:

Get separate pieces. You will be able to look at each one and check them

out thoroughly. You will want to look for corrosion, cracks or other defects.

If you find a defect, then you should not purchase it.

You want bake ware pieces that are heavy in weight. Heavy pieces will

help your bread bake evenly and the bake ware will last longer.

There are different materials that bake ware can be manufactured from.

Depending on what you are baking, is what you will want to use. There is

metal bake ware, glass bake ware and ceramic bake ware. People will

use these to bake their homemade bread.

You can't tell that the bake ware is of high quality just because it is costly.

Some of the costlier brands will crack and corrode more easily than the

cheaper ones. You'll want to look at more than one brand of bake ware

before making your decision.

In addition to the above, visit different stores. Every store will not have the

same price. You don't want to overspend on your purchase, but you don't

want to under spend either. If you don't wish to go to a brick and mortar

store, then you can shop online.

Loaf pans are what most people use for baking bread. Loaf pans are good

to use because the keep the bread in the shape of a loaf, hence the name

loaf pans. Many people have their own preferences of what kind of loaf

pans they will use. However, each one is different in its own way, but still

must be taken care of when not in use.

Glass loaf pans – They are affordable and should be properly stored

when not in use. Otherwise, the glass can chip.


Metal loaf pans – Affordable, but do not last; you may end up buying

more within a few month’s time.

Paper loaf pans – Used for breads that are given as gifts.

Silicone loaf pans – Can be used by anyone; they can be stored in

small areas.

Stoneware –Can be costly; on the other side, they last for a long

time.


Selecting A Bread Machine

If you don't want to make bread the old-fashioned way, you can purchase

a bread machine. Having one can be easier on you because you would

just put the ingredients in the machine until the bread is ready to come out.

There are different size loaves that a bread machine can make. It usually

yields a 1, 11/2 and 2 lb. loaf. Look for a machine with a delay timer. This

can help you if you are making bread for dinner or eating it for breakfast.

You can also use a bread machine for pizza dough or to make rolls. You

can find one that will make the dough for you, but it won’t' cook the dough.

If you are looking for convenience, look for a bread machine that tells you

when you can add ingredients for bread making. This is very convenient

and helpful if you want to add additional food items such as nuts and fruit.

If you need a bread machine that will keep your bread warm when it's

finished baking, look for a bread maker that has a "keep warm" feature.

You may want other features such as those for the bread crust, different

types of bread, or bread cycles.

Thoroughly check out all of the features and benefits of the bread machine

to make sure that it is for you. After all, you are looking for convenience.


How A Bread Machine Works

The first thing to do with the bread machine (besides turn it on) is to make

sure the ingredients are measured correctly. Different bread machines

use different amounts of ingredients.

There will be a certain order that the ingredients are placed. This is

important because it helps the bread to rise to a certain height. If you do

not go by the order of ingredients, the rising of the bread may be

compromised.

Bread machines have different settings. Some have more than others.

You will find settings for bread types and bread crusts. If you purchased a

pricier machine, then you will have more settings and features to choose

from. You will be able to experiment more with what kind of bread you

want to make. If the machine is less costly, you won't have as many.

The mixer portion will mix all of the ingredients together with a bread hook.

When the dough has come together, the mixer will stop.

The heaters inside of the machine will set the temperature for the ball of

dough so it can rise. It may also take on the task of kneading the dough

so that it will rise again.

After the dough has risen, the temperature inside of the heater increases

enough to bake the bread. With each increased setting, the bread will

bake at another temperature, along with the crust so that it can be crisp.

After the bread has finished baking, the heaters inside of the machine will

turn off automatically and the bread will start to cool off.

Twist and turn the pan to get the bread out of the machine. To get the

bread off of the pan, turn it over. Remove the dough hook before you start

slicing the bread.

Clean the pan with soap and water. Dry it off and place it back in the

bread machine for the next time that you use it.


How To Slice Homemade Bread

The bread is done and now it is time to slice it so that everyone can have a

piece. Some people are not fond of this part because they fear it may not

come out the right way. You can’t just tear the masterpiece apart, so you’ll

have to learn how to slice it.

Here are some tips for learning to slice your homemade bread the right

way:

Get a knife that is specifically made for bread cutting. The cutting

portion should be sharp. It should also be a length to where it would

cover the entire area so that it will cut properly.

You can use knives that come with bread machines. They are

specifically made to cut homemade bread.

Before you take that first step, allow the bread to cool. If the bread

is still warm and you are trying to cut it, it will be difficult for you to

do. Allow the bread to cool for a few hours before you try to cut into

slices.

If this is your first time, you may want to invest in a bread cutting

guide. Check out different ones to see which one would work for

you.

When you start cutting, do it as you were sawing wood, but don’t put as

much force as you would a real saw. Start slicing at the top and go to the

bottom. Ensure that the bottom edge of the bread was included in the

slicing. Don’t take a slice if the bottom part has not been sliced through.

You can tear the bread this way.


Other Bread Making Tips

There is a way that you can make your bread come out the way that you

want every time. Here are some other bread making tips that you can use

to make sure that your bread loaves come out right:

You can use plain flour to make bread. However, it’s better to use

flour that has a better and higher grade. It should also contain more

gluten. Gluten helps the dough to me more flexible and stretch

more. Wheat gluten can be found in many grocery stores.

Go by the instructions as to how much flour you will need for your

bread. Depending on the texture and other factors, you may need

more or less.

Wheat flour that is coarse does not have a lot of gluten in it. The

bread will take longer to rise and the loaf will be dense. Cake flour

does not have a lot of gluten in it, either. The bread’s texture will be

finer and the result will be crumbly. This kind of flour should not be

used when making bread.

Bread flour has plenty of gluten and is recommended to be used

when making bread. All purpose flour can be used to make bread.

The quality of your homemade bread will improve if you use yeast

that has improvers instead of the plain yeast.

Kneading dough is an important part of the bread making process

that should not be overlooked. Do it for at least ten minutes until the

dough is springy. The more you work on the dough, the more spring

it will have in it. You also have to factor in the texture when you are

doing this.

If there are bubbles of gas that are trapped inside of the dough, the

bread will be light and fluffy. These bubbles come when the bread is

rising. When the dough rises for the first time, allow it to double up.

Only punch it down afterwards. It will double again after it has been

shaped.


If you want to add flavor to the crust, you can use a glaze over it. If

you want a shiny crust, use egg white and water. If you want a dark

crust, use egg yolk and water. If you want a shiny and soft crust,

use milk. You can also use different toppings, such as sesame

seeds or cornmeal.

One thing that is common when cooking bread is that it is does not

get cooked thoroughly. If the bread is undercooked, you will know

because it will turn out looking doughy and gooey.

When you bake the bread, use a pan of hot water and place it on

the bottom rack. This will help the crust to take shape. You will

know it is ready if the crust is hollow when you tap it.

Also, tap the bottom to make sure it sounds hollow. If both of these

are intact, then you are ready to take the bread out of the oven.

Allow it to cool for a few hours before slicing.

Water is an important factor when you are making your bread. The

temperature should be 98 degrees Fahrenheit. It cannot be too hot

or too cold. It’s better if you use a thermometer so you will get it at

the right point.

Make sure that you measure the ingredients correctly. Any slight

difference can cause a change in the way that the bread will come

out.

When the dough has doubled in size, it is ready to cook. You will

know this by pressing your finger on the dough to make a dent. If

the dent does not disappear, then it’s ready to cook.

Dried yeast is better and easier to use when you are making bread.

The oven should be set at 220 degrees Celsius. If you want your

crust to be crispy, place a bowl of water along with it.

The fresher the ingredients are, the better the bread will turn out.

The ingredients should be at room temperature when you use them

in order to get the best results for your homemade bread.


Use a spoon instead to remove the flour from the container and put

into a measuring cup. Do not tap the cup to make room for more

flour. Use a knife or flat object to level it.

Use the directions on the recipe for preheating and baking the

bread.

In order to get the bread just right, use an oven thermometer. An

oven thermometer will help you to be more accurate.

If you are using more than one baking pan, keep them several

inches apart from each other on the oven rack.

You can tear the bread crust if you try to cut the loaf right after it

comes out of the oven.

You can have leftover dough to freeze and shape at a later time.

You can keep leftover dough in the freezer for about a month.

When you are thawing it, put it in the refrigerator and let it sit

overnight. Take it out the next day and unwrap part of it. Allow the

dough to sit at room temperature.

For best results, place the dough that you are freezing in aluminum

foil or a plastic bag.

Since there are no preservatives in homemade bread, the loaves

should be frozen within three days and used within the next few

months.

Bread can be reheated in a conventional oven at 350 degrees

Fahrenheit. A whole loaf can be wrapped in aluminum foil. Or it can

be unwrapped while the oven is preheating for no more than 20

minutes. Slice bread and rolls should be wrapped prior to reheating.

The microwave can also be used to reheat breads. It only takes

about 15 – 20 seconds to reheat bread, whether wrapped or not. If

it stays in past that time, your bread will be chewy and hard. Then

you will not be able to eat it.


You can use dried herbs to give the bread a flavor. However, you

should only use about a third of what you would use if they were

fresh herbs

Be careful of how much cinnamon or garlic you use. Using too

much cinnamon can mess up the structure of the dough. The bread

may not rise to the size that it should be and the texture of the bread

may be compromised. The garlic may interfere with the activity of

the yeast, which is important for the bread to rise.

You can use fruits; however if they are juicy, add flour to the dough

so that you won’t have a gooey texture.

Be careful of how much fresh vegetables you put in the bread.

Some of the weight from the vegetables is water, so you will have to

make adjustments.

You can also stir the yeast in the flour mixture instead of proofing it.

If you do this, make sure to use warm water.

If you are making sweet bread or other flavored bread, please follow

the instructions for shaping. They will be different than what you

would use for shaping regular dough.


Making homemade bread has been going on for centuries. Nowadays, it

has become a staple, especially during the Thanksgiving and Christmas

holidays. There’s nothing more appealing than the smell and taste of

homemade bread. Maybe your mother has some old recipes that she

uses. Some will make homemade rolls instead of bread loaves, which is

just as good. Whatever you do, make sure that your bread making

experience is a memorable one.


RECIPES

Old Fashioned White Bread

1/2 cup milk

2 tablespoons sugar

1 1/2 teaspoons salt

4 -6 cups white flour (or as needed)

3 tablespoons shortening, room temperature (or use 3 tablespoons lard)

1 1/4 cups warm water

2 teaspoons sugar

1 tablespoon dry yeast

1/2 teaspoon dry yeast

Directions

In a small saucepan add 1/2 C milk ,2 Tbs sugar &2 tspsalt and heat until very warm stirring often until sugar & salt have dissolved. Set aside until cool.

Now, add 4 C white flour & 3 Tbs shortening (or lard) in the largemixing bowl. Add the warm milk mixture and cover the bowl with a towel. Set aside.

Mix 1 ¼ C warm water and 2 tsp sugar mixing together untilthe sugar is dissolved then add in 1 Tbs plus ½ tsp of dry yeast and stir together.Put a towel over the top and let it proof until a foam results.

Now, add the yeast mixture in the bowl of flour, shortening & milk mixture. Knead until a soft, smooth dough has been created, adding more flour as needed. Place the dough on a lightly floured surface; cover with a clean cloth. Let it rest for 5-8 minutes.

Then, take the dough &shape into a ball. Grease a large bowl and add the dough ball. Cover with plastic wrap and let rise in a warm place for about 1 hour.

Once the dough has had time to rise, punch down the dough and place on your work surface.

Using your hands (not a rolling pin) flatten to a 10 x 14-inch rectangle. From the long edge roll dough up and seal seam.


Using a knife slice off the dough ends just enough to fit into your 8x4- inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).Place in a dark metal 8 x 4-inch bread pan.

Cover and let rise in a warm place for about 30-40 minutes or until doubled.Bake in a 375 degree oven for about 25 minutes, or until golden brown.

Potato Bread

Ingredients

3 medium white potatoes, pared and cubed

2 cups warm (110 F) water or potato water

2 Tbsp shortening

2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast

2 Tbsp sugar

1 Tbsp salt

6-1/2 cups bread flour

Egg white, lightly beaten (optional)

Add peeled and cubed potatoes to a large saucepan. Cover with water and bring to a boil. Cook until potatoes break apart with a fork. Reserving 2 C of the potato water, drain the potatoes.

In a large bowl, mash the potatoes. Add the potato water to the bowl. water to bowl. Add shortening to bowl and stir until dissolved. Set thebowl aside until the potato mix is lukewarm or 110 degrees F. Once the mixture has cooled add in the yeast, sugar, and salt. Add enough bread flour to make a thick dough that can be kneaded by hand.

Place the dough on your work surface & knead for 8 minutes, breaking up any large pieces of potato with your fingers.

Grease a large bowl and add the turning it around the bowl until the entire surface of the dough ball is lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.

Punch down and place on a lightly floured board. Knead the dough until the bubbles are gone.


Divide dough in half. Form each half into a loaf. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover the loaves and let them rise in a warm place without drafts until the dough has doubled in bulk.

For a nice crust, brush on egg white and bake at 375 degrees F for 45 minutes or until bread sounds hollow when tapped on. When finished move to a cooling rack.

Old Fashioned Brown Bread

Ingredients

2-1/3 cups boiling water

1 cup old-fashioned oats

1/2 cup butter, cubed

1/3 cup molasses

5-1/2 to 6-1/2 cups all-purpose flour

5 teaspoons active dry yeast

2 teaspoons salt

Directions

In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally. In another bowl, combine 3 ½ C flour, yeast and salt. Add the oat mixture and beat until blended. Add more flour, if needed, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and place on a lightly floured surface; divide in half and shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.


Sourdough Bread

Ingredients

2 cups bread flour

1 1/2 cups sourdough starter, recipe follows

3/4 teaspoon salt

Directions

In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.

Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down.

Cover with a kitchen towels and let rest until doubled in size, about 1 hour.Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.

Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)

Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

Basic Sourdough Starter:

3 cups warm water (110 degrees F)

1 1/2 tablespoons active dry yeast

1 teaspoon sugar

3 cups all-purpose flour


In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)

Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.

Banana Bread

Ingredients

1/2 stick (4-5 tablespoons) butter, softened

2 eggs

2 or 3 very ripe bananas, mashed

2/3 cup sugar

1 1/3 cup all-purpose unbleached flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon (optional)

You may also stir in your favorite nuts, dried fruits or chocolate chips.

In one bowl, add butter, eggs, bananas & sugar. Mix together until incorporated

In another bowl, add flour, salt, baking soda, baking powder and cinnamon. Mixing well.

Combine the wet and dry ingredients and mix until the ingredients are blended together.

Now, pour the batter into greased baking pans. Bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.


Rye Bread

Ingredients

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)

2 1/4 cups warm water (110 degrees)

3 tablespoons plus 2 teaspoons honey

4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing

2 1/2 cups rye flour

4 1/2 cups all-purpose flour, plus more for surface and dusting

4 teaspoons coarse salt

2 tablespoons caraway seeds

1 egg white

Directions

In a small bowl, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast.

Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.

Take one of the dough balls and shape into a rectangle about 8 ½” long Fold long sides of dough in to middle, overlapping slightly. Press seam to seal.


Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with caraway seeds.

Cover the loaves with plastic wrap and let stand until dough rises about 1 inch above tops of pans Preheat oven to 450 degrees then reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Oatmeal Bread

Ingredients

1 package active dry yeast

11 ounces bread flour, plus extra for kneading

1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided

1 teaspoon kosher salt

12 ounces leftover, cooked old fashioned rolled oats, at room temperature

1/4 cup warm water

2 tablespoons agave syrup

1 tablespoon olive oil, plus extra for bowl and pan

1 large egg yolk

1 tablespoon water

Directions

Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl.

Add the dry mixture to the cooked oatmeal mixture in small batches mixing thoroughly after each addition.

Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes adding more flour, if needed. The dough will be sticky.

Put the dough in a lightly oiled bowl and cover with plastic wrap and set ina warm place to rise until the dough has doubled in size, about 1 hour.


Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.

Heat the oven to 350 degrees F.

Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Whole Wheat Beer Bread

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 cup packed brown sugar

1 (12 fluid ounce) can or bottled beer, non-alcoholic beer works well, too

In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. Scrape dough into prepared loaf pan.

Preheat oven to 350 degrees F and lightly grease a 9×5 inch loaf pan.

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

No-Knead Dutch Oven Bread

Ingredients

1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

1 1/2 tsp salt


Cornmeal or wheat bran for dusting

Directions

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing


Recommended Resources

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Freezer Cooking Made Simple If you like the convenience of those frozen TV dinners, but aren’ttoo fond of the lack of nutrition, abundance of salt and aren’t abig fan of the taste, take a look at my freezer cooking guide. I’dlove to show you just how easy it is to make your own frozenmeals that you can thaw and heat for quick and easy dinners onbusy nights. Get your copy of Freezer Cooking Made Simple here.

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