Tag: bread

Basic White Bread

 

Basic White Bread

All Recipes
Based on the Blue Ribbon Bread recipe
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Prep Time 20 mins
Cook Time 35 mins
Resting time 1 hr 45 mins
Total Time 2 hrs 40 mins
Course Breads
Cuisine American
Servings 24 slices
Calories 164 kcal

Equipment

  • 1 Stand mixer whisk, kneading attachments
  • 2 loaf pans
  • 2 pyrex cup to melt shortening and butter
  • 1 cake/brownie pan for water under the loaves in the oven

Ingredients
  

Yeast mixture

  • 1 package active dry yeast .25 ounce
  • 1 tsp sugar
  • 1/2 cup warm water 110ºF (microwave for 23 seconds)

Bread dough

  • 12 oz evaporated milk
  • 1/4 cup warm water
  • 1/4 cup shortening melted
  • 1/4 cup honey
  • 1/2 tbsp salt
  • 1/2 tsp salt
  • 6 cups flour bread flour preferred

Wash

  • 2 tbsp butter melted

Instructions
 

Yeast mixture

  • In a large stand mixer bowl, dissolve yeast and sugar in 1/2 cup warm water.
  • Let stand until foamy, usually 10 minutes.

Mix dough

  • Melt the shortening.
  • Add evaporated milk, warm water, melted shortening, honey, salt, and 2 cups flour. Mix at speed 2 until combined.
  • Add the remaining flour no more than a cup at a time kneading well between each addition.

Knead dough

  • When the dough has pulled together and it trying to escape the bowl, turn it out onto a lightly floured surface.
  • Knead until smooth and elastic, about 8 minutes.

Let dough rest

  • Wash the mixing bowl and dry thoroughly. Coat with oil.
  • Place dough in bowl.
  • Cover with a damp towel and set aside in a warm place to rise until doubled in volume. About 1-2 hours.

Proofing

  • Once the dough has doubled in size, turn it out onto a countertop.
  • Punch the dough down.
  • Divide the dough in half.
  • Roll each half into loaf shapes. Seal the seams by pinching.
  • Melt the butter and use to coat the bread pans.
  • Place shaped dough into pan and cover loosely with plastic wrap.
  • Place in a warm area and let rise until the loaf is about an inch over the top of the pan, about 30 minutes.

Baking

  • Fill the cake/brownie pan with about 1/2 inch of hot water and place in the oven on the bottom rack.
  • Preheat the oven to 375ºF.
  • Uncover the loaves and place on the top rack in the oven.
  • Bake until tops are golden brown, about 25-35 minutes.

Cooling

  • When finished, brush the tops with butter and allow to cool a bit in the pan.
  • When cool enough to touch, turn out of the pan and enjoy the first still-warm slice!
  • When fully cool, wrap with bees wrap or place in plastic bag. Can be frozen.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 3mgSodium: 219mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 85IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
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Overnight Buns

 

Overnight Buns

Carol Erbele, in memory of Florence Erbele in the Streeter, ND American Legion Auxiliary Centennial Cookbook 1905-2005
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Course Breads
Cuisine American
Servings 48 buns
Calories 112 kcal

Ingredients
  

Boiled ingredients

  • 1-1/2 cup sugar
  • 4 cups water

Liquids

  • 4 eggs beaten
  • 1 cup oil
  • 1 pkg yeast
  • 1 tsp sugar
  • 1/2 cup water warm

Dry ingredients

  • 12-1/2 cup flour
  • 3 tsp salt

Instructions
 

Mix ingredients

  • Bring 1-1/2 cups sugar and 4 cups water to a boil.
  • Cool to lukewarm.
  • Beat eggs and add 1 cup oil then add to sugar water.
  • Soften one package yeast and 1 tsp sugar in 1/2 cup warm water until foamy.
  • Mix flour and salt.
  • Pour liquids over flour and salt.
  • Oil hands and knead, adding slightly more flour if needed, until dough is no longer sticky.

Rise and knead

  • Set aside in a warm room.
  • Work down (knead) again several times over the next few hours (up to eight hours).

Shape dough

  • Shape into buns.
  • Set aside in a warm room for 7-8 hours.

Baking

  • Bake at 350º F for 20 minutes.

Notes

Mix about 3 p.m. and work down the dough during the afternoon and evening. Then shape into buns about 11 p.m. and bake in the morning.
Alternatively, mix early in the morning and bake in the evening.

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 152mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Sweet Wheat Bread

Sweet Wheat Bread

All Recipes
Makes one loaf of a great everyday bread
Print Recipe
Prep Time 20 mins
Cook Time 35 mins
Resting time 4 hrs
Total Time 4 hrs 45 mins
Course Breads
Cuisine American
Servings 12 slices
Calories 190 kcal

Equipment

  • Stand mixer with small bowl, whisk, dough hook
  • Measuring cups
  • Measuring spoons
  • Nonstick loaf pan(s)

Ingredients
  

Liquid ingredients

  • 2 tsp active dry yeast
  • 1 cup water warm (110-115ºF / 43-46ºC)
  • 2 tbsp milk
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp vegetable oil

Dry ingredients

  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1/2 tsp salt

To coat the bowl

  • 1 tbsp vegetable oil

Instructions
 

Mix liquid ingredients

  • Using the small stand mixer bowl, add the yeast, water, milk, brown sugar, honey, and vegetable oil.
  • Use the whisk on speed 2 to combine the liquids well.
  • Let stand for 10 minutes to foam.

Mix dough

  • Add whole wheat flour, all-purpose flour, and salt.
  • Use the dough hook on speed 2 until dough holds together and doesn't stick to the hook, adding more whole wheat flour if needed (as much as 1 cup) or a bit extra milk if it appears too dry (no more than 1 tbsp at a time). If the dough looks elastic and is crawling out of the bowl, you're done.
  • Turn the dough onto a floured surface and knead just a bit to shape into a round loaf. Don't over knead.
  • Drizzle vegetable oil into a bowl and evenly coat the bottom and sides. (You can clean and reuse the bowl you mixed the dough in.)
  • Add the dough to the bowl and turn it over a few times to coat with the oil.

Allow dough to rise

  • Cover with a kitchen towel or plastic wrap and allow the dough to rise until doubled in size. This can take 1-2 hours.

Knead dough and prepare to bake

  • When dough has doubled in size, turn the dough out and punch it down and then knead it 4-5 times and pinch the seams and roll it until smooth.
  • Form into a loaf and place into a 9×5-inch nonstick loaf pan. You can coat the pan with (butter-flavored) non-stick spray if you'd like, but it is not necessary.

Allow dough to rise again

  • Cover with a kitchen towel or plastic wrap and allow the dough to rise until it is 1-inch above the edge of the loaf pan. This can take from 30 minutes to 2 hours.

Bake

  • Preheat the oven to 350ºF
  • Bake in a preheated oven for 30-35 minutes until golden brown.
  • Cool slightly before turning out and slicing. (But it can still be warm to the touch.)

Notes

Note that 2 tablespoons = 1/8 cup (for milk, brown sugar, honey, and vegetable oil). So if you double the recipe these ingredients should be 1/4 cup each.
Add up to a 1/2 cup sunflower nuts as you mix the dough, if desired.
Brush top with melted butter before baking, if desired.
Heat the 1 cup of water in the microwave for 45 seconds to bring it to the proper temperature.
 

Nutrition

Calories: 190kcalCarbohydrates: 36gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 1mgSodium: 101mgPotassium: 104mgFiber: 3gSugar: 5gCalcium: 14mgIron: 2mg
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Pumpkin Bread

 

Pumpkin Bread

Makes two loaves.
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Prep Time 15 mins
Cook Time 1 hr 25 mins
Course Breads
Cuisine American
Keyword bread
Servings 24 slices
Calories 217 kcal

Equipment

  • Electric mixer
  • Loaf pans (2 - nonstick preferred)

Ingredients
  

Wet ingredients (sort of)

  • 3 cups sugar
  • 4 eggs
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup vegetable oil
  • 2/3 cup water

Dry ingredients (sort of)

  • 3-1/2 cup flour
  • 2 cups pumpkin (16 oz can)

Instructions
 

  • Preheat oven to 325ºF
  • In a large bowl, mix wet ingredients with electric mixer.
  • Add the dry ingredients and mix well.
  • Pour batter equally into two loaf pans.
  • Bake for 1 hour 25 minutes.
  • Cool slightly before removing from loaf pan.

Notes

Can add sprinkles on top of the batter before baking.

Nutrition

Calories: 217kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 8gCholesterol: 27mgSodium: 161mgPotassium: 51mgFiber: 1gSugar: 25gVitamin A: 863IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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Viking Skillet Bread

 

Viking Skillet Bread

A variation of Irish Soda Bread.
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Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 12 slices
Calories 238 kcal

Ingredients
  

  • 3 cups flour whole wheat, barley, or oat flour works
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2-1/2 cups buttermilk
  • oil to grease the skillet

Instructions
 

  • Preheat oven to 450ºF and gather ingredients.
  • Oil the cast iron skillet.
  • Sift flour, salt, and baking powder together in a bowl and make a well in the middle.
  • Slowly add the buttermilk and mix together. Make sure the dough is moist.
  • Move mixture into the skillet and pat into shape.
  • Bake for 15 minutes at 450ºF then lower the temperature to 375ºF and bake for 20 minutes more (35 minutes total).
  • Remove from skillet and allow to cool 30 minutes or so.

Notes

Nutrition

Calories: 238kcalCarbohydrates: 47gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 836mgPotassium: 62mgFiber: 8gSugar: 2g
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