Bread
Staff of life Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.
Wikipedia: Bread
Table of Breads

Basic White Bread

This is a staple of my oven. Bread is good food, and this is pretty good bread.

Scald milk, stir in salt and butter; cool mixture to lukewarm.

Measure warm water into a large warm bowl, stir in sugar and a cup of flour. Sprinkle in yeast, stirring until dissolved. Let this mixture proof for about 10-15 minutes.

Add lukewarm milk mixture and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn dough out onto a lightly floured board; knead until smooth and elastic. Place dough in a greased bowl, turning once. Cover with a tea towel and let rise in a warm place, free from draft, until doubled in bulk (1-1½ hours).

Punch dough down, divide in half. Roll half the dough into a 10"x14" rectangle, roll into a loaf, and place in a lightly greased loaf pan. Repeat with remaining dough; cover and let rise until doubled (about an hour).

Place loaves in a cool oven, then set the oven to 350°F; bake for 35-40 minutes (the loaves will finish rising while the oven is coming to temperature). Loaves are done when they make a hollow sound when their bottoms are lightly tapped. Remove from pans and cool on wire racks.

Eat.



Basic Egg Bread

I wanted a simple egg bread, but couldn't find any recipes that weren't a challah type of thing. So, I decided to crack a couple of eggs into my basic white bread and see what came of it.

Scald milk, stir in salt, and butter; cool mixture to lukewarm. Measure warm water into a large warm bowl, and stir in sugar and a cup of flour. Sprinkle in yeast, stirring until dissolved. Add eggs and stir in. Add lukewarm milk mixture, oregano, basil, and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough.

Turn dough out onto a lightly floured board; knead until smooth and elastic, remembering that it will always be slightly sticky. Place dough in a greased bowl, turning once. Cover with a tea towl and let rise in a warm place, free from draft, until doubled in bulk (1-1½ hours).

Punch dough down, divide in half. Roll half the dough into a 10"x14" rectangle, roll into a loaf, and place in a lightly greased loaf pan. Repeat with remaining dough; cover and let rise until doubled (about an hour).

Bake in preheated 350F° oven for 35-40 minutes. Loaves are done when they make a hollow sound when their bottoms are lightly tapped. Remove from pans and cool on wire racks.

Eat.

This bread is slightly softer than the basic white, and even a bit sweet.



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Herb and Cheddar Bread

This is my signature bread. Many are the times that it has been a meal in itself.

Scald milk, stir in salt and butter; cool mixture to lukewarm.

Measure warm water into a large warm bowl, stir in sugar and a cup of flour. Sprinkle in yeast, stirring until dissolved. Let this mixture proof for about 10-15 minutes.

Add lukewarm milk mixture, oregano, basil, and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn dough out onto a lightly floured board; knead until smooth and elastic. Place dough in a greased bowl, turning once. Cover with a tea towl and let rise in a warm place, free from draft, until doubled in bulk (1-1½ hours).

Punch dough down, divide in half. Roll half the dough into a 10"x14" rectangle; sprinkle with half each of the Cheddar, parsley, Parmesan, and paprika. Roll into a loaf, and place in a lightly greased loaf pan. Repeat with remaining dough and ingredients; cover and let rise until doubled (about an hour).

Place loaves in a cool oven, then set the oven to 350°F; bake for 35-40 minutes (the loaves will finish rising while the oven is coming to temperature). Loaves are done when they make a hollow sound when their bottoms are lightly tapped. Remove from pans and cool on wire racks.

Eat.

Pepperoni Bread

Start with the recipe for herb and Cheddar bread. For the Cheddar, Parmesan, parsley, and paprika, substitute 1 lb. Mozzarella and 1 lb. pepperoni.

You might want to try dipping this bread into tomato sauce for a sort of ad hoc pizza.

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