Recipes - Bread

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Parent Category: Recipes

Category: Recipes - Bread

From The Il Fornaio Baking Book

Ingredients

• 3/4 teaspoon active dry yeast
• 1/2 cup warm water (105 degrees F)
• 3 1/2 cups unbleached bread flour
• 1 1/4 cups cool water

Directions

In a small bowl, dissolve the yeast in the warm water. Set aside until it is creamy, about 15 minutes.

Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon, stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using.

Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Details

Parent Category: Recipes

Category: Recipes - Bread

Prep: 30 m
Cook: 15 m
Ready In: 1 h 55 m
Recipe By:Lela

"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow."

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 1/4 cup white sugar
• 1 teaspoon salt

 

• 4 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water (110 degrees F/45 degrees C)

 

• 3 1/2 cups bread flour, divided, or as needed
• 1 egg, lightly beaten
• 1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Details

Parent Category: Recipes

Category: Recipes - Bread

Waffles I, Allrecipes

Prep: 5 m
Cook: 15 m
Ready In: 20 m
Recipe By: OneShyOfABunch

"You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe."

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Recipe on Allrecipes HERE

Details

Parent Category: Recipes

Category: Recipes - Bread

From "Stop and Smell the Rosemary" cookbook.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder(reduce to 2 tsp at 8500 ft)
• 1 tsp salt
• 1 cup heavy whipping cream (additional as needed)
• 4 tbsp unsalted butter, melted

Directions:

Preheat oven to 425 degrees. Lightly grease a baking sheet.

Combine flour, sugar, baking powder, and salt in a large bowl. Gradually mix in enough cream to bind. Turn dough out onto a floured work surface. Knead about 30 seconds. Pat dough into a round 1/2 inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter, coating top and sides. Place, buttered side up, on prepared baking sheet. Bake 12 minutes, or until light brown.