Breadmaking Recipes

Last month our Relief Society Activity was on Breadmaking. A big THANK YOU to Sis. Bishop for demonstrating and sharing with us her recipe and for those who brought bread samples for us to try. We were sent home with some bread baking tips. Enjoy the recipes below.

Melanie's Bread Recipe - makes 2 loaves, or 24 rolls
1/4 cup warm water (100-110 degrees)
2- 1/4 tsp or 1 pkg of yeast
2 1/2 cup scalded milk (100-110 degrees)
Let sit for 10 minutes or when yeast bubbles

Mix into wet ingredients by hand and let foam another minute

3 Tbls oil (olive or vegetable)
2 Tbls sugar
1 tsp salt

Add in Flour - 7 heaping cups of flour (approx 8-10 cups). Mix 4 cups into liquid ingredients on low for 10 minutes. Mix remaining flour. Dough should not be sticky on your fingers.

Take dough out of bowl, kneed, and spray bowl with cooking spray before putting back in the bowl. Cover with a moist towel. Leave on stove while the oven is warming up or in the microwave. Let rise for approx. 2 hrs (it should touch the towel over the top).

Kneed dough again for another 10 minutes. You want it to be elastic-y. Let rise again approx 1 hr.

Break dough into 2 loaves, shape dough, place in pan. If you are adding anything to your bread, do so now. Fold in corners and place in pan. Let rise again approx. 30 minutes in baking pan or (raises above the pan).

Bake at 395 degrees for 12 minutes and then at 325 degrees for 1 hour. Take out to cool. Take butter cube and melt it on top of the bread while cools.

Other notes: Kneeding - you can't over Kneed! Make sure you don't use too much flour on the surface you are kneeding on, as it goes into the dough. Kneed for 10 minutes for more fluffy bread. To kneed- flatten out dough, push through it, fold in 1/2, repeat.


Apple Cinnamon Bread
1/3 cup brown sugar (not packed)
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all- purpose flour
1 3/4 tsp baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5- inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl;stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer;top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Hearth Bread
This recipe, also known as  "The easiest loaf of bread you'll ever bake" appears on the back of some of the King Arthur Flour bags.

1 Tbls (1 packet) active dry yeast
1 Tbls sugar (we use 1tsp of sugar)
1 Tbls salt (we use 1/2 tsp salt)
2 cups warm water (not over 110 degrees)
5 1/2 to 6 cups King Arthur Unbleached All- Purpose Flour
cornmeal
boiling water

To mix: Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)

Knead it: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90 degrees. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.

Let it Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.

Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian or French style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it: Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400 degrees for 35-45 minutes, until the crust is golden brown and sounds hollow to the touch.

For a lighter, crustier break, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500 degrees for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400 degrees and bake for 10 more minutes. Remove from the oven, let cool.

For a heartier, more nutritious bread, substitute 2 cups of King Arthur Traditional Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour.

90 Minute Bread
4 Tbls Yeast
4 cups warm water
1/2 cup sugar
4 tsp salt
1/4 cup oil
9 cups flour (whole wheat, white or any combination of both

Mix ingredients in order given. Kneed until soft, but not sticky. Rest 15 minutes. Knead for 1 minute. Divide into three loaves and place in 3 greased and floured loaf pans. Let rise for 30 minutes. Bake for 30 minutes. Dough can be used for dinner rolls or pizza on a cookie sheet. Makes 3 loaves.