Golden Buttermilk Loaf

3 cups (340 grams) unbleached all-purpose flour
1/2 cup (82 grams) semolina flour
1/4 cup (36 grams) buttermilk powder (or substitute liquid buttermilk for the buttermilk powder and the water)
2 tablespoons (25 grams) sugar
2 teaspoons (8 grams) instant yeast
1 1/4 teaspoons (8 grams) salt
3 tablespoons (43 grams) butter
1 1/4 cups (306 grams) water
 
Topping (optional):
1 large egg white
Sesame seeds
1 tablespoon (14 grams) water
 
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes.
 
Allow the dough to rise, covered, until almost doubled, about 1 1/2 hours.
 
Turn the dough out onto a greased surface, gently deflate it, and shape it into an 8 1/2" log.
 
Place the log in a lightly greased 9" x 5" pan, cover the pan, and allow the loaf to rise for 45 minutes, until it's just crowned over the top of the pan.
 
To make the topping, whisk egg white with water.
 
Brush the top of the loaf with lightly beaten egg white, and sprinkle with sesame seeds.
 
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown and its internal temperature registers 190°F or above on an instant-read thermometer.
 
Remove it from the oven, cool it in the pan for 10 minutes, then turn it out of the pan and cool completely for easiest slicing.
 
Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
 
Makes one 9" x 5" loaf.
 
From King Arthur Flour

Herb and Garlic Bubble Loaf

Dough:
3 1/2 cups (418g) unbleached all-purpose flour
2 teaspoons instant yeast
2 tablespoons (21g) potato flour or 1/4 cup (21g) instant potato flakes
3 tablespoons (21g) nonfat dry milk
1 tablespoon (14 g) sugar
1 1/4 teaspoons (8g) salt
4 tablespoons (57g) unsalted butter, softened
2/3 cup (152g) lukewarm water
1/2 cup (113g) lukewarm milk
Olive oil for coating pan
 
Coating:
4 tablespoons (57g) unsalted butter, melted
2 teaspoons Italian seasoning
2 teaspoons minced garlic (optional)
 
To make the dough: Combine all of the dough ingredients, except the olive oil, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased bowl and let rise for 60 to 90 minutes, until just about doubled in bulk.
 
Gently deflate the dough, and transfer to a lightly greased work surface.  Divide into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making exactly even or shaping into balls.
 
Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan.
 
To make the coating: Combine the butter, seasoning, and garlic.
 
To assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in.
 
Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.
 
Uncover the pan. Bake the bread for 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190°F.
 
Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.
 
Serves 12.
 
From King Arthur Flour
 
Note:  If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also.

Honey-Oat Pain de Mie

4 1/2 cups (541 grams) unbleached all-purpose flour

2 1/4 teaspoons instant yeast

1 1/2 cups (127 grams) old-fashioned rolled oats               `              

2 1/4 teaspoons salt

6 tablespoons (85 grams) melted butter

5 tablespoons (96 grams) honey

1 1/2 cups to 1 3/4 cups (340 to 382 grams) lukewarm water (use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate)

Combine all of the ingredients, and mix until cohesive.  Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.  Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.  It won't necessarily double in bulk.  Gently deflate the dough, and shape it into a 13" log.  Place the log in a lightly greased 13" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes.  Towards the end of the rising time, heat the oven to 350°F.

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 35 minutes.

Remove the lid, and bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.  Cool completely before cutting; wrap airtight and store for several days at room temperature.

Makes one loaf.

From King Arthur Flour

Cheese Pull-Apart Bread

Dough:

3 1/2 cups (418 grams) unbleached all-purpose flour

2 teaspoons instant yeast

2 tablespoons (21 grams) potato flour or 1/4 cup instant potato flakes

3 tablespoons (21 grams) nonfat dry milk

1 tablespoon (25 grams) sugar

1 1/4 teaspoons salt

4 tablespoons (57 grams) soft butter

2/3 cup (152 grams) lukewarm water

1/2 cup (113 grams) lukewarm milk

Coating:

1/3 cup (43 grams) cheese powder or finely grated Cheddar or Parmesan cheese

3 tablespoons (21 grams) cornstarch

2 teaspoons dried or minced fresh herbs (such as oregano, basil, rosemary, thyme) and/or garlic or onion powder

4 tablespoons (57 grams) melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Lightly grease a deep 9" casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan to coat.

Gently deflate the dough, and transfer it to a lightly greased work surface.  If using a casserole dish or cake pan, divide the dough into 32 pieces, by dividing in half, then in halves again, etc.  Don't worry about making them exactly even, and don't bother to shape them into balls, unless you're totally into perfection.  If using a loaf pan, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds.

Make the coating: whisk together the cheese powder or grated cheese, cornstarch, and seasonings.  Put the melted butter in a small bowl.  Dip each ball in the butter, then the in coating, then place in the casserole dish or cake pan in a single layer; you'll need to squeeze them in.  If using the loaf pan, brush the rounds with butter, then sprinkle with coating mixture.  Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up.

Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.

Uncover the pan.  Bake the bread for 15 minutes.  Tent with aluminum foil and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil.  An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Makes one pull-apart loaf.

From King Arthur Flour

Oatmeal Sandwich Bread Recipe

1 cup (227 grams) lukewarm water

1/3 cup (74 grams) lukewarm milk

1/4 cup / 4 tablespoons (57 grams) butter

2 tablespoons (28 grams) brown sugar

2 tablespoons (43 grams) honey

1 cup (99 grams) rolled oats

1/2 cup (50 grams) rolled oats, ground – or oat flour

2 1/2 teaspoons instant yeast

1 1/2 teaspoons salt

2 1/2 cups (298 grams) unbleached bread flour

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.  Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.  Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Gently deflated the dough, and transfer it to a lightly oiled work surface.  Shape it into an 8" log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.  Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.

Makes 1 loaf.

From King Arthur Flour

Notes:

If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey.  The resultant bread will be darker in color, and slightly stronger tasting.

Want to make this loaf with the help of your bread machine?  Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.  About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.  Shape the loaf and bake it in your regular oven, as directed above.

Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.

Jam-Swirled Bread

2 teaspoons instant yeast
1 1/4 cups lukewarm water
3 cups flour
1 1/2 teaspoons salt
1/2 cup jam
Flour for dusting

Mix yeast and warm water in a small bowl.

In the bowl of a stand mixer, combine flour and salt.  Add the water and yeast mixture to the flour and mix until the dough comes together.  Cover with a tea towel and let it rise for two hours in a warm place. (Punch the dough down after one hour and let it rise again.)  

Heat the oven to 350 F. Grease a loaf pan well.  

On a floured surface, shape the dough into a ball by tucking the corners in like an envelope.  Roll dough out into a 12x18 inch rectangle.  Spread the jam evenly across the dough rectangle. 

Roll dough up, jelly-roll-style, starting from the longer side.  Cut the roll in half lengthways but not all the way, leaving about an inch at the top uncut.  Twist the two halves to form a braid.  

Carefully move braided dough to the loaf pan, cover with a clean tea towel, and let it rise for at least 30 minutes or until it doubles in size.  Bake in the oven for 45 minutes; the loaf should sound hollow when you tap it.  Remove from oven, allow it cool, then and take it out of the pan.  Slice and serve once completely cooled. 

Makes one loaf.

From Vikalinka.com with changes for clarity

Multigrain Loaf

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (57 grams) white whole wheat flour

1/2 cup (50 grams) old-fashioned rolled oats

1/4 cup (35 grams) cornmeal

1/4 cup (28 grams) oat bran or pumpernickel flour

1/4 cup (35 grams) crushed pepitas or sunflower seeds

1/4 cup (53 grams) brown sugar, lightly packed

1 tablespoon (7 grams) wheat gluten

2 1/2 teaspoons instant yeast or active dry yeast

1 1/2 teaspoons salt

1/4 cup (50 grams) buttermilk powder or 1/4 cup (35 grams) nonfat dry milk

3 tablespoons (43 grams) butter, softened

1 to 1 1/4 cups (227 to 283 grams) lukewarm water

Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for several hours, until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 350°F.

Bake the bread for 35 to 40 minutes, or until it is golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

Makes 1 loaf.

From King Arthur Flour website, with minor changes

Dainty Tea-Sandwich Bread

3/4 cup (170 grams) milk

1 cup (227 grams) lukewarm water

6 tablespoons (85 grams/3 ounces) butter

2 teaspoons salt

3 tablespoons (35 grams) sugar

1/3 cup (43 grams) nonfat dry milk

1/3 cup (64 grams) potato flour or heaping 3/4 cup (64 grams) potato flakes

3 cups (361 grams) unbleached all-purpose flour

1 1/2 cups (170 grams) white whole wheat flour

2 1/4 teaspoons instant yeast

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.  

Makes 1 loaf.

From King Arthur Flour

Sourdough Baguettes

1 1/4 cups (283 grams) lukewarm water

2 cups (482 grams) sourdough starter (fed, or unfed), about the consistency of thick pancake batter

4 1/2 to 5 cups (539 grams to 602 grams) unbleached all-purpose flour

2 1/2 teaspoons salt

2 teaspoons sugar

1 tablespoon instant yeast (Note: If cutting recipe in half, do not halve the yeast quantity.)

4 teaspoons vital wheat gluten

1 egg yolk lightly beaten with 1 tablespoon water, for glaze (optional)

In a large bowl, combine the water, starter, and 3 cups of the flour, mixing until smooth.

Stir in the salt, sugar, yeast, and gluten, then an additional 1 1/2 to 2 cups of flour.  Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

Knead the dough for about 7 minutes in a stand mixer, or 8 to 10 minutes by hand on a lightly greased work surface. You may also knead this dough using the dough cycle on your bread machine; once it has finished kneading, transfer it to a bowl to rise, as directed below.

Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.

Gently deflate the dough, and divide it into six pieces (for thin baguettes) or two or three pieces (for thicker Italian loaves).

Shape each piece into a 16" long loaf, and place the loaves, at least 4" apart, on parchment-lined baking sheets, or in lightly greased baguette pans.  If you're using baguette pans, make the loaves 15" long.

Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy.  Towards the end of the rising time, heat your oven to 450°F.

If desired, gently brush the loaves with egg yolk glaze or, alternatively, spray them with olive oil spray; this will help them brown.

For a classic look, make three diagonal slashes in each loaf, cutting about 1/4" deep.  For taller, rounder baguettes, don't slash.

Bake the baguettes for about 25 minutes, or until they're a rich golden brown.  Remove the loaves from the oven.  Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven without their pans.  Letting the loaves cool in the turned-off oven helps preserve their crunchy crust.

Makes 6 baguettes or 2 or 3 Italian-style loaves.

From King Arthur Flour

Note: If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.

Maple-Oatmeal Cinnamon Swirl Bread

Dough:

1 1/4 cups (10 ounces) boiling water

1 cup (3 1/2 ounces) old-fashioned rolled oats

2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces

1 1/2 teaspoons salt

1/4 cup (3 ounces) maple syrup, or honey

1 cup (4 ounces) whole wheat flour

1 2/3 cups (7 ounces) unbleached all-purpose flour

1/4 cup (1 ounce) nonfat dry milk

1 large egg yolk

2 teaspoons instant yeast

Filling:

1 large egg white

2/3 cup (5 ounces) packed light brown sugar

2 tablespoons (5/8 ounce) unbleached all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

Place the boiling water, oats, butter, salt, and maple syrup or honey into a medium bowl, stir, and let the mixture cool to lukewarm.  

Mix the remaining dough ingredients with the oat mixture, and knead - by hand, mixer, or bread machine - until you've made a soft, smooth dough.  Place the dough in a lightly-greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

Lightly grease a 9x5-inch loaf pan.  Gently deflate the dough - it will be sticky, so oil your hands - and transfer it to a lightly greased work surface.  Pat and roll it into a long 8x24-inch rectangle.

Prepare the filling: combine the egg white, brown sugar, flour, cinnamon, and vanilla.  Spread the filling over the rolled-out dough.  Starting at a short end, roll the dough up, gently tucking in the edges to contain the filling as you go along.  Seal the seam, and pat and smooth the roll into a 9-inch log.  Place it in the prepared pan.  

Cover the pan with lightly greased plastic wrap and allow it to rise until it has crowned about 1 inch over the rim of the pan, about 1 1/4 to to 2 hours.  Near the end of the bread's rising time, heat the oven to 350° F.

Uncover the pan and set it on a parchment-lined baking pan, to catch any potential filling overflow. Bake the bread for 50 to 55 minutes, tenting it loosely with foil after 20 minutes to prevent over-browning.  The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190° F. Remove it from the oven and, after 5 minutes, loosen the edges and turn it out onto a rack.  Brush with melted butter, if desired; this will keep the crust soft.  Cool the bread completely before slicing.

Makes one 9x5-inch loaf.

From Whole Grain Baking by King Arthur Flour

Telera Rolls

2 teaspoons instant yeast

1 1/2 cups water

1 tablespoon lard, shortening, or butter, melted and cooled

1 tablespoon honey

1 1/2 teaspoons salt

3 1/2 to 4 cups unbleached all-purpose flour

1 egg beaten with 1 tablespoon water for glaze

In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, melted fat, honey, salt, and 3 1/2 cups of the flour.  Mix until a soft dough forms.

Check the dough’s consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute.  Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky.  Let the bread machine complete its cycle.  Alternatively, knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy, then cover the bowl and let rise for 1 hour, until doubled.

Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces.  Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center.

Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic.  Allow the rolls to rise while turning the oven on and heating it to 400°F. 

When the rolls are almost doubled in size, brush the tops and sides with egg wash.  Using a greased knife, slash the rolls twice parallel to each other.

Bake for 20 to 22 minutes, until golden brown and the centers read 190°F with an instant-read thermometer.  Remove from the oven and cool completely before slicing.

Makes 10 rolls.

From King Arthur Flour

Rustic Sourdough Bread

1 cup "fed” sourdough starter

1 1/2 cups lukewarm water

2 teaspoons instant yeast

1 tablespoon sugar

2 1/2 teaspoons salt

5 cups unbleached all-purpose flour

Combine all of the ingredients, kneading to form a smooth dough.

Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat.

Gently shape the dough into two oval loaves, or, for longer loaves, two 10" to 11" logs.  Place the loaves on a lightly greased or parchment-lined baking sheet.  Cover and let rise until very puffy, about 1 hour.  Towards the end of the rising time, heat the oven to 425°F.

Spray the loaves with lukewarm water.  Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.  Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Note: For a brick oven effect, rather than dividing the dough into two separate loaves, shape it into one large ball, and place it in the base of a round covered stoneware baker.   Put the lid on, and let the loaf rise for 1 hour. Make two slashes on top of the bread, and bake for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes of baking.

From King Arthur Flour

Amish Dinner Rolls

1 cup unseasoned mashed potatoes, lightly packed (about 1 large or 2 medium baking potatoes)

3/4 cup lukewarm water (water in which the potatoes were boiled, if possible)

2 large eggs

4 1/4 cups unbleached all-purpose flour

1/3 cup sugar

2 teaspoons salt

6 tablespoons softened butter

2 1/2 teaspoons instant yeast or active dry yeast

To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.

Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes.  (If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.)

Gently deflate the dough, and divide it into 16 large balls or 24 smaller balls.  Round each ball into a smooth roll.

Place the rolls in a lightly greased 9" x 13" pan. (Rather tightly spaced, in a 9" x 13" pan, the rolls crowd each other and become pull-apart rolls, with unbrowned sides.  For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won't touch one another while they're baking.)

Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.  Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.

Makes 16 to 24 rolls.

From King Arthur Flour

Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 15 minutes.  Slowly add the bread flour and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl and turn it over to grease the top.  Cover and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas

Roasted Garlic, Tomato, and Parmesan Braided Bread

Basic bread dough:

1 envelope of yeast (1/4-ounce)

1 tablespoon olive oil

1 tablespoon sugar

1 cup warm water (120 to 130° F)

1 tablespoon salt

3 cups flour, plus additional for dusting board

Cornmeal and olive oil to prepare baking pan

Amendments:

Roasted Garlic and Thyme:

3 to 4 cloves garlic, roasted, chopped

2 tablespoons thyme, chopped

Sundried Tomato and Rosemary:

1/2 cup sundried tomatoes, chopped

2 tablespoons chopped fresh rosemary

Basil, Black Pepper and Parmesan Cheese:

1/2 cup basil, chopped

2 tablespoons cracked black pepper

1/2 cup Parmigiano-Reggiano Cheese

Combine the yeast, oil, and sugar together in the mixing bowl of an electric mixer.  Whisk the warm water into the yeast mixture to dissolve.  Add the flour and salt.  Using a dough hook on low speed, mix the ingredients until moistened.  Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook.

Divide the dough into thirds, and knead each group of amendment ingredients into one ball.

Turn the dough into greased bowls and cover.  Let rise for about an hour or until double in size. Turn the dough balls out onto a floured surface and punch down. Shape the dough back into balls. Roll each ball into an evenly thick rope, about 2 inches wide.

To braid the bread, line up the three ropes, 1-inch apart, on a greased baking sheet dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm, draft-free place until double in size, about 20 minutes. Sprinkle with flour and bake for 25 to 30 minutes at 350°F or until golden brown. Remove from the oven, brush the braid with olive oil, and slice.

 Makes 1 large loaf.

From Emerils.com, with changes

Focaccia

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
2 tablespoons plus 4 tablespoons (total 90 ml) olive oil

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, increase the speed to medium-low, and knead the dough for 8 minutes longer.

(You can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to “knead” it for a bit. It’ll be sticky, but doable.)

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top evenly as desired.  Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Makes two 8- to 9-inch focacce.

From The Last Course by Claudia Fleming with some changes via Smitten Kitchen blog

Grape and Rosemary Focaccia (from The Last Course/Smitten Kitchen)

1 1/2 cups halved Concord, Thompson, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
1 teaspoon coarse sea salt

Mozzarella, Artichoke, and Caramelized Onion Focaccia (from me)

Dried basil

Dried oregano

Freshly ground black pepper

1 teaspoon coarse sea salt

2-3 ounces fresh mozzarella pearls

1 can or jar artichoke hearts, thinly sliced

1 sweet onion, thinly sliced and caramelized

Not-So-Classic Challah

1/2 cup (113 g) lukewarm water
6 tablespoons (74 g) vegetable oil
1/4 cup (85 g) maple syrup or honey
2 large eggs
4 cups (482 g) unbleached all-purpose flour
1 1/2 teaspoons salt
1 tablespoon instant yeast

Glaze:
1 large egg beaten with 1 tablespoon cold water

Combine all the dough ingredients and mix and knead by hand, mixer, or bread machine until you have a soft, smooth dough.

Allow the dough to rise, covered, for about 2 hours, or until it is puffy and nearly doubled in bulk.  

Gently deflate the dough and transfer to a lightly greased work surface.  Shape dough into a loaf and place in a lightly greased loaf pan.  Cover the pan loosely with lightly greased plastic wrap and allow to rise for about 60 minutes, or until it has crowned about 1" over the rim of the pan.  Towards the end of the rising time, heat the oven to 375° F.

Whisk together the egg and water and brush the glaze over the risen loaf.

Place the pan in the oven and bake for 20 minutes.  Tent the pan loosely with aluminum foil and bake for an additional 25 minutes, or until the loaf is golden brown.

Makes 1 loaf.



From King Arthur Flour (Classic Challah recipe), with a few changes

Oatmeal Toasting Bread

1 3/4 cups (14 ounces) water
2/3 cup (3 3/4 ounces) Irish oats (steel-cut oats)
1/4 cup (1 7/8 ounces) brown sugar
4 tablespoons (1/2 stick or 2 ounces) butter
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground cinnamon, to taste
1 cup (3 1/2 ounces) old-fashioned rolled oats
1/2 cup (1 7/8 ounces) whole wheat flour
1/4 cup (1 1/4 ounces) nonfat dry milk
2 teaspoons instant yeast
1 1/2 cups (6 1/4 ounces) unbleached bread flour

The night before you plan on making the bread, stir together the water and the Irish (steel-cut) oats and refrigerate.

Next day, simmer the oats in the water until they are tender but "toothsome" and all the water is absorbed, about 20 minutes.  Add the brown sugar, butter, salt, and cinnamon, stirring until the butter melts.  Transfer the mixture to a large bowl, and add the oats, whole wheat flour, and dry milk, stirring to combine.  By this time, the mixture should have cooled considerably.  Allow it to rest at room temperature, covered, for 1 hour.  This will allow time for the oats to absorb the liquid and soften.

Stir in the yeast, then the bread flour.  Knead the mixture - by hand, electric mixer, or bread machine - until the dough feels springy.  It will remain fairly sticky, but will definitely develop some body.  Place the dough into a lightly greased bowl, and allow it to rise, covered for 1 hour.

Gently deflate the dough.  Shape the dough into an 8" log and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.  Cover the pan loosely with lightly greased plastic wrap, and allow dough to rise for 60 minutes, until it has crowned about 1" over the rim of the pan.

Bake the bread in a heated 350° F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190° F.  Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool.  Brush the top with melted butter, if desired, or simply run a stick of butter over the top of the hot loaf.  Cool completely before slicing.


From King Arthur Flour website