Adams Media - The 50 Best Bread Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Bread Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

In the olden days, if you didnt know how to make bread, you went hungry it was an essential element of life. Although progress has advanced technologies in many wonderful ways, it has all but eliminated the need for many of the ancient household arts, including scratch baking. Skills that were once passed on through generations must now be self-taught. But no cooking discipline has suffered quite like baking. The air of precision and aura of chemistry surrounding it has scared away even the most able professional chefs.

But there is a secret about baking: Its not that precise, and its not that hard. In fact, it is no harder than making a sandwich, as long as you understand the process. But it is the process that scares people away. But, as you are about to discover, the sacred knowledge is not complicated. In fact, bread-making techniques, so long shrouded in mystery and complexity, are actually super-easy. After reading this cookbook, you should feel empowered to get back into your kitchen, break out the measuring cups, and create something delicious.

Here, weve assembled fifty of the best bread recipes you could possibly make. Each one is different, but they are also the same. It is the similarities that bring appreciation. As soon as you identify the common threads of each recipe, it is only a matter of time before your own ideas start springing forth.

So if youre a lover of good food, and you enjoy cooking, youre in the right place. These bread recipes are as inspiring as they are delicious. Enjoy!

French Baguette

Youll be delighted with this easy, delicious version of the classic loaf. Use it for appetizers, with soups, or sliced for a simply delicious addition to any meal.

Yields 3 18" loaves

Ingredients

2 cups warm water

1 tablespoon granulated sugar

3 teaspoons active dry yeast (2 packages)

45 cups bread flour

1 tablespoon kosher salt

cup cornmeal

1. In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Add 1 cup flour and salt. Stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 810 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.

3. Line a baking sheet with parchment; dust with cornmeal. Turn risen dough onto a floured surface and divide into 3 equal portions. Roll each piece into a tight rope, and taper the ends slightly. Place loaves on prepared pan, dust with flour, cover with plastic wrap, and rise another 30 minutes. Preheat oven to 400F.

4. Using a serrated knife, make five or six angled slashes into the top of each loaf, about " deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and firm, about 1520 minutes. Remove to a rack and cool completely before slicing.

Honey White Bread

This slightly sweet bread is perfect for making French toast, or try it next time you make bread pudding youre sure to impress your friends.

Yields 1 loaf

Ingredients

1 cups warm milk

3 tablespoons unsalted butter

5 tablespoons honey

1 teaspoons active dry yeast (1 package)

3 cups bread flour

teaspoon kosher salt

1 teaspoon warm water

1. In a large bowl, combine milk, butter, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Add another 3 tablespoons honey and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 810 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.

3. Coat a 9" 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350F.

4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 3040 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Classic Whole-Wheat Bread

Youll feel better about serving this bread to your family rather than the preservative-filled versions found at the grocery store.

Yields 1 loaf

Ingredients

1 cup buttermilk

1 teaspoons active dry yeast (1 package)

45 cups whole-wheat flour

cup water

2 tablespoons unsalted butter

2 tablespoons honey

teaspoon plus 1 pinch kosher salt

1 egg

1. For the sponge: Combine buttermilk and yeast. Stir to dissolve and let stand until foamy, about 5 minutes. Add 1 cup whole-wheat flour and beat for 1 minute. Cover and let stand at room temperature 812 hours.

2. Add to the sponge the water, butter, honey, teaspoon salt, and enough of the remaining whole-wheat flour to make a soft dough. Turn out onto a floured work surface and knead 810 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 hour.

3. Coat a 9" 5" loaf pan with pan spray, and line its length with a strip of parchment. Turn risen dough onto a lightly floured work surface, and shape into a loaf. Place in prepared pan, seam-side down. Dust lightly with flour, cover loosely with plastic wrap, and proof until doubled in volume, about 1 hour.

4. Preheat the oven to 350F. Beat egg with a pinch of salt, then brush lightly and evenly over the surface of the loaf. Bake 4050 minutes, until golden brown and hollow-sounding when tapped from the bottom. Cool 10 minutes, remove from pan, and cool completely on a rack.

The Whole-Wheat Feel

If this is your first whole-wheat recipe, you may be surprised at the feel of the dough. Whole-wheat flour is coarser, and because it has less gluten than bread flour overall, the dough is stickier and less elastic. Never fear! Different is not necessarily bad.

Sourdough Starter

This starter is a bit of a time-investment: It takes approximately 2 weeks to create. Keep your starter alive to create fresh breads whenever youd like!

Yields 9 cups starter

Ingredients

3 cups water

teaspoon active dry yeast

3 cups all-purpose flour

1. Day 1: Combine 1 cup water, yeast, and 1 cup flour in a ceramic or glass bowl. Stir to combine, cover loosely with damp cheesecloth or towel, and set aside at room temperature. Stir this mixture once a day for the next 3 days.

2. Day 5: Add to the starter 1 cup water and 1 cup flour. Stir well, cover again, and set aside at room temperature for another 4 days, stirring once a day, as before.