Breads forum: Yeast Breads, Not Sweet
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| GERMAN BISCUITS Ingredients 2 1/4 tsp (1 pkg dry yeast) 1/4 c warm water 2 c buttermilk 1/2 c shortening 3 TBSP sugar 1 tsp baking soda 3 tsp baking powder 1 tsp salt 2 c flour or more, if needed Instructions Sprinkle yeast on water and set aside. Measure other ingredients, except flour, together in mixing bowl. Add yeast and beat well. Add enough flour to knead into a ball. Flour container which has a cover and put dough in and seal. Place in refrigerator until ready to use. Make into buns and let rise 30 mins. Bake in 350 degree oven for 35 min or until brown. Source: ATexas Hill Country Cookbook |
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| OREGANO BREAD Instructions 1 pkg yeast (2 1/4 tsp) 1 1/4 c lukewarm milk 1 tsp salt 1/4 c olive oil 1 TBSP oregano 1/4 c Parmesan cheese, grated 3 to 3 1/2 c bread flour for topping 2 TBSP olive oil 1 TBSP oregano 2 TBSP Parmesan cheese, grated Instructions Dissolve yeast in milk. Add salt, olive oil, oregano, and parmesan. Stir in flour, a little at a time. Knead until smooth and shiny. Put in large oiled bowl. Cover and let rise until doubled, about 1 hr. Butter a 9" x 5" loaf pan, or one that is longer and narrower. Shape dough into 20 balls. Arrange 14 in bottom and place other 6 in a second layer down the middle. Brush with olive oil and sprinkle with parmesan and oregano. Cover and let rise until doubled, about 45 min. Bake at 400 degrees for about 40 min until brown. Serve warm. Source: Hal Roberson |
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| NO-KNEAD WHOLE WHEAT ROLLS Ingredients 4 1/2 c all-purpose flour 1/3 c sugar 2 tsp salt 2 envelopes active dry yeast (4 1/2 tsp) 2 eggs 2 c warm water (120-130 degrees) 1/4 c vegetable oil 2 c whole wheat flour Instructions In large mixer bowl, combine 3 c all-purpose flour, sugar, salt, and yeast. Stir together eggs, water, and oil. Add to flour mixture. Beat on low speed for 30 sec. Then beat on high for 3 min. Stir in remaining all-purpose flour and the 2 c whole wheat flour. Transfer to very large greased bowl and turn once. Cover and refrigerate for 2 to 24 hours. Stir down and let rest 10 min. Spray a 13" x 9" and a 9" x 9" wiith nonstick spray coating. On well-floured surface roll dough 1" thick. Cut with round 2 ½-inch cutter. Transfer rolls to pans, cover, and let rise until doubled (about 40 minutes). Bake in 375 degree oven for 25 min or until golden brown. 24 rolls. Source: Better Homes and Gardens |
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| SOPAPILLAS are a Mexican flatbread and may be used as bread or as dessert if sweetened. |
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| WHOLE GRAIN PAN ROLLS Ingredients 1 c water 1/4 c honey 1/4 c butter or margarine 3/4 c whole wheat flour 1/2 c regular oats, uncooked 2 pkgs dry yeast (4 1/2 tsp) 1 tsp salt 1 egg 2 1/4 to 2 1/2 c all-purpose flour Instructions Combine water, honey, and butter in small saucepan and heat until butter melts. Cool to 110 degrees to prevent killing yeast. Combine wheat flour, oats, yeast, and salt in large mixing bowl. Gradually add hot liquid, beating at low speed 1 min. Add egg and beat 2 min. longer at medium speed. Add flour to make a soft dough. Knead on heavily floured surface until smooth and elastic, about 8 min. Shape into 24 balls. Place in lightly greased 13' x 9" pan. Cover and let rise until doubled, about 1 hr. Bake at 375 degrees for 20 min or until lightly browned. 24 rolls Source: Southern Living |
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| EASY POTATO ROLLS Ingredients 2/3 c shortening 2/3 c sugar 2 1/2 tsp salt 1 c potato, cooked and mashed 2 pkgs dry yeast (4 1/2 tsp) 1 1/3 c warm water, divided 6 to 6 1/2 c flour Instructions Cream shortening until fluffy, gradually adding sugar. Add salt, potato, and eggs, beating until smooth. Dissolve yeast in 2/3 c warm water. Add yeast mixture and remaining 2/3 c water to creamed mixture and beat until smooth. Gradually stir in enough flour to make soft dough. Cover and let rise 1 1/2 hrs or until doubled. Punch down, turn onto floured surface, and knead lightly 3 or 4 times. Divide into thirds. Shape each portion into 15 balls and place in well-greased 9" cake pan. Cover and let rise 1 hr or until doubled. Bake at 375 degrees for 20 to 25 min or until browned. Dough may be refrigerated up to 4 days before shaping. 45 rolls Source Southern Living |
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| ONION TWIST ROLLS Ingredients 1 c sour cream 1.25 oz. pkg dry onion soup mix 1 pkg dry yeast (2 1/4 tsp) 1/3 c warm water 2 TBSP margarine, melted 1 TBSP sugar 1/2 tsp salt 1 egg 2 to 2 1/2 c flour 1 egg, slightly beaten 1 TBSP water sesame seeds Instructions Combine sour cream and soup mix; set aside. Dissolve yeast in warm water in large bowl; let stand 5 min. Add 2/3 c sour cream mixture, butter, sugar, salt, and 1 egg. Beat on medium, adding enough flour to make stiff dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 min. Divide dough in half. Roll half into a 12" x 6" rectangle and spread half of remaining sour cream mixture onto dough. Fold in half lengthwise and cut into 1-inch strips. Twist each strip and place on greased baking sheets. Repeat with other half of dough. Combine slightly beaten egg and 1 TBSP water. Brush over rolls and sprinkle with sesame seeds. Cover and let rise 1 to 1 1/2 hrs. or until doubled. Bake at 375 degrees for 12 to 15 min. 24 rolls. Source: Southern Living |
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| BEER ROLLS Ingredients 1 pkg yeast (2 1/4 tsp) 1/4 c lukewarm milk 3 tsp sugar 1/2 c beer at room temperature 3 c flour 1 tsp salt 2 eggs, separated 1/4 c butter, softened Instructions Proof yeast in milk with sugar. When you have sponge, add beer, 1 c flour, and salt. Mix and let rise 1 hr. Beat egg whites until stiff. Beat egg yolks wntil thick and pale. Add butter, yeast dough, egg yolks and whites, and remaining flour. Mix just until blended. Cover and let rise 1 hr. Make 18 balls. Cover and let rise 20 min. Bake in greased muffin pans at 400 degrees for 20 to 25 min. 18 rolls Source: Hal Roberson |
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| HONEY BUTTERMILK BREAD OR ROLLS (Bread Machine) Ingredients 2 tsp yeast 3 c bread flour 1 1/2 tsp salt 3/4 c buttermilk 3 tsp butter 3 TBSP honey 1/2 c water Instructions Put all ingredients in bread machine in order suggested by bread machine manufacturer. Choose basic or white bread and light or medium crust setting. For Rolls Use the dough cycle, then knead again, adding some flour if the dough is sticky. Shape into rolls and allow to rise until doubled in bulk. Bake at 375° until lightly browned. If desired, use an egg wash and sprinkle with seeds of your choice; poppy, sesame, or caraway. |
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| BREAD MACHINE OAT AND HONEY BREAD Ingredients 1 c buttermilk 1 egg 1/4 c warm water (110 degrees) 2 TBSP honey 1 1/2 c whole-wheat flour 1 1/2 c bread flour 1/2 c quick cooking oats 2 TBSP vegetable oil 1 1/2 tsp salt 1 1/2 tsp active dry yeast Instructions Place ingredients into the bread machine in order suggested by the machine's manufacturer. Use the the light crust setting. 1 lb loaf. |
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| David's Wheat Bread Ingredients 2 c whole wheat flour 1 c self rising flour (or 1 cup minus 2 tsp all-purpose flour and 1 1/2 tsp baking powder and 1/2 tsp salt) 1/4 c powdered milk 1 package of yeast (2 1/4 tsp) 1 1/3 c warm water (100-105 degrees) 1/4 c walnut oil (or 1/4 c vegetable oil) 1/4 c molasses Instructions Combine dry ingredients and mix in remaining ingredients. Knead for 10 min. Shape dough into two loaves and place in 8" x 4" bread pans coated with non-stick spray. Allow to rise for 1 hr. Bake at 350 degrees for 40 min. Source: adapted from recipe by Six Hip Chix |
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| Crostini Ingredients 1 long, thin baguette 1/4 c olive oil 2 TBSP butter, melted 1 TBSP chopped fresh parsley *See NOTE at end 1 TBSP chopped fresh oregano *See NOTE at end 1 tsp ground black pepper salt to taste (I like to use garlic salt.) Instructions Slice baguette on a slight angle into 1/4" thick slices and place on a baking pan in a single layer. In a small bowl, stir together olive oil, butter, parsley, dill, and pepper. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Bake in 400 degree oven for 10 to 15 min, until golden brown and crunchy. Let cool completely; store in air-tight container up to 1 week. Serve with salads or soups or with spreads as appetizers. (Really good with Hot Spinach and Artichoke Dip) *NOTE: Experiment with other herbs, such as rosemary, thyme, dill, or marjoram. |
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| Easy Buttercrust Bread from Scratch Ingredients 2 teaspoons active dry yeast 1/4 c lukewarm water (95 to 110 degrees) 1 1/4 c buttermilk, at room temperature 3 TBSP sugar 1 tsp salt 6 TBSP butter, softened (divided use) 3 1/2 c flour Instructions In a small bowl, sprinkle yeast over lukewarm water, and set aside until bubbly, about 5 min. In a large mixing bowl, combine buttermilk, sugar, salt, and 3 TBSP butter. Stir in yeast mixture. Add 3 1/4 c of flour, a little at a time. Turn the dough out onto floured surface and knead in remaining 1/4 c flour. Knead about 5 min until dough feels smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hrs. Return the dough to work surface. Push the dough out into a rectangle, roll it up, and pinch the ends to seal. Place the seam side down in a greased 9" x 5" loaf pan. Flatten the dough in the pan to fill it evenly. Cover loosely with plastic wrap and set aside at room temperature to rise until dough reaches top of pan, about 45 min. . Preheat oven to 375 degrees. Melt remaining 3 TBSP butter. Cut a 1/2" slash down the center of the risen loaf with the tip of a sharp knife or a razor blade. Drizzle butter into cut and over top of dough. Bake 35 to 40 min, until golden brown. Remove bread to wire rack to cool. |
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| Italian Bread Bowls I have made these cute little bread bowls and they are a great way to serve soup in the wintertime. I used homemade manhattan clam chowder but you can use just about any soup you want. 1 pkg of active dry yeast 1 1/4 cups warm water (110 deg F) 1 tsp salt 1 tbs vegetable oil 3-1/2 cups all purpose flour 1-1/2 tsp cornmeal 1/2 egg white after i separated the yoke i just used half the egg white 1/2 cup water In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes add salt, oil and 4 cups flour to the yeast mixture, beating well with an electric mixer at medium speed after each addition When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about y minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oi. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 tbls water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture and bake 10 to 15 minutes or until golden in color. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Never Fail Rolls Ingredients 3 TBSP sugar 1/4 c shortening, melted (Crisco) 1 tsp salt 1 c milk, scalded 1 egg, beaten 1 pkg yeast (2 1/4 tsp) 1/4 c lukewarm water 1 tsp sugar 3 c (or more) flour (divided use) Instructions Mix sugar, shortening, salt, milk, and egg. Add yeast, water, and sugar, and stir well. Then add 2 c flour. Let rise until double in bulk, about 30 min. Add another cup of flour (or more if needed) a little at a time until dough can be handled but not enough to make it stiff. Roll out gently to about 1/2" thickness and cut with biscuit cutter. Place on baking sheet and fold over with a dab of butter in the middle. Let rise until doubled, about 30 min. Bake at 400 degrees for about 15 min. |
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| Easy Focaccia Bread Ingredients 1 3/4 c warm water (about 90 degrees) 1 pkg active dry yeast (2 1/4 tsp) 1 TBSP sugar 5 c flour, plus additional for kneading 1 TBSP kosher salt, plus more for sprinkling 1 c extra-virgin olive oil, divided *See NOTE at end Instructions Mix warm water, yeast and sugar in small bowl. Set aside until yeast is bubbly, about 15 min. In the bowl of a mixer fitted with a dough hook, combine flour, 1 TBSP kosher salt, 1/2 c olive oil, and yeast mixture on low speed. Knead for 5 min on medium speed until dough is smooth, sprinkling with flour if dough is too sticky. Move dough to lightly floured surface and knead a couple of times, sprinkling with flour just until you can handle it. Coat inside of mixer bowl lightly with olive oil and return dough to bowl. Cover with plastic wrap and put in warm place until dough has doubled in size, 1 to 2 hrs. Coat a jelly roll pan or similar pan with sides with remaining 1/2 c olive oil. (The oil will be absorbed by the bread during baking.) Put dough into jelly roll pan and press to fit pan. Turn dough over to coat other side with oil and continue to press into pan. Spread your fingers out and make finger holes all the way through the dough. (If you do not make holes in the dough, the bread will be very smooth.) Put dough in a warm place until it has doubled in size, about 1 hour. Sprinkle top with coarse salt and bake at 425 degrees until nicely browned, about 25 min. Remove from oven and leave in pan for about 10 min. *NOTE: You may add minced garlic to the dough while kneading and before baking, press toppings, such as carmelized onions, sundried tomatoes, Parmesan cheese, and/or herbs of your choice into the dough. |
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| Herbed Monkey Bread Ingredients 1 1/2 c Parmesan or Pecorino cheese, grated 1 tsp dried oregano 1 tsp dried thyme 1 TBSP dried parsley 1/2 tsp ground black pepper 4 TBSP butter, melted and cooled 3 lb purchased frozen white bread dough, thawed Instructions Lightly spray large tube pan with cooking spray. In a small bowl, mix together cheese, oregano, thyme, parsley and black pepper. Cut dough into about 60 walnut-sized pieces. Roll each piece in melted butter, allow excess to drip off, then roll in cheese mixture. Arrange dough in pan in 3 layers. Pan should be about half full. Extra dough can be baked in another smaller pan. Cover pan with plastic wrap and allow to rise 1 hr or until puffy. Bake at 350 degrees for 30 to 40 min or until golden brown. Cool in pan 5 min. Source: adapted from recipe in Los Angeles Times |
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| Corn and Whole Wheat Bread (Bread Machine) Ingredients 1 egg, beaten 1 1/3 c water 3/4 c cornmeal 3/4 c whole wheat flour 2 3/4 c bread flour 2 TBSP brown sugar 1 tsp salt 2 TBSP butter, softened 2 1/2 tsp yeast Instructions: Add ingredients to bread machine in order listed. Bake on basic cycle, medium crust. |
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| 10 Grain Bread Instructions 3 c 10 grain bread mix (I get this mix at Whole Foods Market) 2 tsp dry yeast 1 c lukewarm water 3 TBSP vegetable oil (can use lowfat yogurt or applesauce) 2 tsp honey Instructions Follow instructions that came with your bread machine or for baking in a conventional oven: Put bread mix and yeast in large mixing bowl. Add water, oil, and honey. Stir well; then knead dough. Cover and let rise until double, about 45 min. Punch down dough, shape into loaf, and place into greased baking pan. Again let rise until double, about 45 min. Bake at 350 degrees about 35 min, until golden brown. Source: adapted from recipes by Whole Foods Market |
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| Bread Machine Rolls Ingredients 1 c milk (about 75 degrees) 1/2 c butter or margarine, softened 1/4 c sugar 2 eggs 1 1/2 tsp salt 4 c bread flour 2 1/4 tsp active dry yeast Instructions Add ingredients to bread machine following manufacturer's instructions. Choose dough setting. When cycle is completed, turn dough onto a lightly floured surface. Shape into 24 balls. Place in greased 15" X 11" baking pan. Cover and let rise in warm place until doubled, about 40 min. Bake at 350 degrees until golden brown, about 14 min. |
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