#Bread Recipe

[todayontumblr]

Wednesday, January 17.

No time to waste

@enneoleo 

[daily-deliciousness]

Pull apart pizza bread

[injuries-in-dust]

"Like a glass door; unhinged."

[ryeisenberg]

Homemade Overnight New York-Style Bagels

This might be one of my favorite recipes I’ve ever developed. So excited for you all to try it!

[dduane]

Diane, I made your plain old everyday bread this morning and oh my *God* it is by far the best loaf of bread I’ve ever made. My husband had a piece and asked if I still had the recipe because I’m going to need to make another loaf.

I'm so glad it worked out well for you!

(sags in cheerful relief) Because even though I know the recipe's rock solid, people's flour does vary... and even within a given timespan the same flour won't necessarily always absorb water on one day in the same way it will on another.

For those interested in the recipe: it's over here.

ETA for @iamthespineofmybook: Any oil that's not hysterically strongly-flavored will do; but since the bread's based on a Tessinerbrot (from Switzerland's Italian-speaking canton Ticino/Tessin), its "home oil" is olive oil, and that's what I normally use... whatever plain old olive oil is handy. Regular vegetable oil will work fine too.

[thoughtportal]

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Sandwich bread

[theexplorers-blog]

INGREDIENTS

½ cup sugar | ¾ cup brown sugar

1 teaspoon salt

½ cup melted butter

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

4 ounces milk

Semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference)

👩‍🍳 Let's get baking,

Whisk or beat the sugars, salt, and butter until a paste has formed with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.

Fold in the chocolate chunks evenly, then chill the dough for about 30 minutes.

Scoop the dough onto a baking sheet, leave at least 4 inches of space between cookies so that the cookies can spread evenly.

Bake for 12-15 minutes until a the edges become light brown.

Cool completely and enjoy!

Have fun with the baking with your Creativity!!!

LoveXLove !!!

[otterandterrier]

Whole-wheat bread recipe that is so good

I've been making this bread regularly for three years following this recipe (on YouTube, in Spanish) and, through trial and error, I've tweaked it until it turns out well every time. It has a bigger proportion of whole-wheat but it's super airy and delicious. It's very easy, as long as you follow the steps! I actually suck at making other types of bread!

Ingredients:

2 cups of fine whole-wheat flour

1/2 + 1/4 cups (or 8 + 4 tablespoons) of all-purpose flour (in Argentina that's 000 flour)

25gr (half a cube) of fresh yeast*

2 tablespoons of sugar

1 teaspoon of salt

1 cup of warm milk**

2 tablespoons of vegetable oil

1 egg

In a large bowl, mix the whole-wheat flour and the half cup of plain flour, make a ring and add the salt in the border.

Heat up the milk just until it's lukewarm (about five seconds). In a separate small bowl, crumble the yeast, add the milk and the sugar. Stir it, cover it and let it rest for a little bit (about five minutes).

Add the liquid to the flour and begin to mix it in from the center. Then add the egg and oil and mix until combined.

Now here's your first important step: mix this liquidy dough for 10 minutes. If you have a dough mixer, I have no guidance. Otherwise prepare for a good wrist workout!

Add the 1/4 cup of plain flour and combine until it's more of a proper dough. Depending on the size of the egg, you might need more flour. It should still be plenty sticky, but not fall through your fingers when you pour it out into your floured counter.

Here's the second important step: knead the dough 60 +100 times***, adding more flour as needed until it's not too sticky anymore****. I'm not an expert at kneading, so believe me when I tell you it doesn't matter how you do it (as long as you don't slam it against the counter, don't do that). Just keep rolling it onto itself.

Put it back on the bowl, cover it and let it rise for 10 minutes.

Pour it back on the counter gently, spread it into a rectangle shape and press down with your fingers to release the gas. Then roll it up and place it on your bread tin (if it's non-stick, you're good, otherwise oil up that baby).

Let it rise for 35-40 minutes.

Preheat the oven for 15 minutes on medium (whatever that means for your particular oven, I don't have a thermometer) and either sprinkle some water or put something with water inside it to make some steam, then bake the bread for 30-40 minutes or until golden on top.

Let it cool before cutting and enjoy!

This bread is not only tastier and less artificial than store-bought; it's also bigger, so it lasts me for about 10 days. I usually leave it out (covered) for a few days and then freeze the rest, especially in hot weather.

Notes:

* The original recipe used 2 teaspoons/8 gr of dried yeast added directly to the flour. I've tried it and it just doesn't rise the same way (even with new yeast; even when it's hot), so I stick to fresh and would recommend it - in fact I like to use the sourdough variety, but regular is fine.

** Cow milk, obvs, but besides that I think any kind would be fine - I use lactose-free because that's what I have.

*** 60 times was the number in the original recipe, but the more you knead it, the more it will rise, and I find that about 120 times does the trick, especially as I often need to add more flour. Yes I count them. No I don't know how much actual time that is.

**** Could you use whole-wheat for this part? Maybe! But remember that whole-wheat will soak up more liquid so you want to be careful.

[everyveganrecipe]

"This is my absolute favorite bread recipe. The bread doesn't have to proof, it only consists of a few simple ingredients and the carrots make the bread particularly juicy! The longer the dough is kneaded, the fluffier it becomes."

[brunchbinch]

Cranberry pull-apart bread (x)

[starry-ash-606]

I fucking love bread. It's so tasty and the science is so sexy and yeast smells so good. Bread my beloved

Plus the recipe for y'all <3 it's from my dad's side of the family. I didn't use all 5 pounds of flour, and the amount of cardamom is just vibes. If the dough is too dry/you add too much flour, you can add a little more water. I baked my loaves for about 20-25 minutes and then brushed with butter

[the-blaze-empress]

hi heres a bread recipe its really fucking good and really fucking easy also measure the garlic and rosemary with ur heart not a spoon and put garlic in the bread dough with the rosemary okay thank u byeeee

this is what they look like btw

[daily-deliciousness]

Honey butter rolls

[roach-works]

ROSEMARY GARLIC BEER BREAD

3 cups all purpose flour

1 tbsp baking powder

2-4 tbsp melted butter or olive oil (can substitute garlic confit, otherwise add lots of garlic powder)

1 tsp salt (I use garlic salt and chicken seasoning)

1 can of 12 oz beer, lager is good, or pale ale

1 tsp thyme

1-2 tsp rosemary

Make sure to spoon the flour into the cup and level it off, don’t scoop the flour from the bag. Mix dry ingredients, then add beer and oil and stir until just combined. Put it in an oiled loaf pan, then cook at 350 degrees for 1 hour, maybe a bit less.

Crust should be firm but flakey, lightly browned on top. Inside is very moist and spongey, like a savory banana bread. Crumbles easily, doesn’t slice very thin, so not good for sandwiches or toast. But it’s the perfect bread for soup, and if you start it first it’s done when the soup is.

[ryeisenberg]

[monstersandmaw]

Hiii unrelated question but I seen you made a cake and was very curious if you made homemade bread? I've been wanting to try to make some and was looking for some good recipes if you have one?

Hi! I do make bread - made some the other day as it happens!

My standard recipe is this (sorry for metric measurements!!)

Ingredients:

500g bread flour (the one linked above is half wholemeal and half strong white flour, but any bread flour should work for this)

1 sachet of instant yeast

1 tsp salt

3 table spoons olive oil

about 300ml warm water (depends on how dry/wet mix is)

Method:

Combine dry ingredients in a bowl, keeping the salt and the yeast on separate sides (so you don’t kill the yeast with the salt)

Add olive oil

Slowly pour in the water and mix until it’s all combined smoothly but not sticky. If it doesn’t come together, add a splash more water, if it’s too sticky, add more flour

Knead for at least 5mins on a lightly floured surface until it’s smooth and kind of stretchy (you should knead longer but I’m lazy and this works fine for me)

Leave in a lightly oiled bowl (so it doesn’t stick as it rises), covered with a tea towel or something, in a warm place for about an hour until it’s doubled in size.

After that, gently knock the air out of it (press it back down into the bowl with a fist), knead it a little bit again and shape it into a loaf shape on a sheet of baking paper (so it doesn’t stick to the tray)

Put it on a tray to prove again for another 30mins - 1hr (depending on how warm the environment is) and then heat the oven to 200°C

After it’s risen decently again, put it in the oven for about 30mins (may need more) until it’s golden brown and sounds hollow when you tap the base.

Place on a wire rack to cool off a bit before you tuck in

Hope that makes sense and that I wrote it down right :)!! It’s the way my mum taught me.