Archive for the ‘Yeast Breads’ Category

Foolproof French Bread

1 package dry yeast
2 cups lukewarm water
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons granulated sugar

In large bowl, mix flour, salt and sugar together.

In small bowl, dissolve yeast in water. Pour yeast mixture over other ingredients. Stir and mix. Cover bowl with plastic wrap and let rise 4 hours.

Punch down, but do not knead. Place in greased souffl? dish. Cover and let rise 1 hour.

Bake at 400 degrees F for 1 hour. Bread may need to be covered during the last 15 minutes if it browns too quickly. If you do not want a hard crust, brush loaf with butter after removing from oven.

Italian Bread Sticks

2 cups sifted flour
1 teaspoon dry yeast dissolved in 3 tablespoons warm water
3 tablespoons melted butter
1 teaspoon granulated sugar
1 teaspoon salt
1/4 cup lukewarm milk
Sesame seeds

Place 1 cup flour in mixing bowl. Blend in yeast mixture. Knead until smooth. Put in floured bowl and cover with damp cloth. Leave in a warm place until double in bulk.

Mix remaining ingredients into a smooth paste. Place on floured board and add risen dough; knead until smooth and satiny. Put dough into a large floured bowl, cover and let rise to double in bulk. Turn and knead until it doesn’t stick to unfloured board.

Divide into 14 parts. Shape each by rolling between hands into a rope six to seven inches long. Place on buttered baking sheet one inch apart. Brush with milk and sprinkle with sesame seeds. Bake at 425 degrees F for 6 to 7 minutes.

Cheese Pepper Bread

1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper

Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F for 40 minutes (or until golden brown). Immediately remove from cans.

Cool slightly before slicing. Makes 2 loaves.

Variation
Add 1 tablespoon dehydrated minced onion to batter.

Hawaiian Sweet Bread

Posted by bettyboop50 at recipegoldmine.com April 29, 2001

1 cup warm water
5 tablespoons granulated sugar
3 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons powdered milk
2 tablespoons instant potato flakes
3 teaspoons yeast
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 eggs
4 tablespoons butter or margarine

Preheat oven to 350 degrees F.

Measure ingredients into the bread machine in the order suggested by the machine’s manufacturer. Set machine for dough.

Place dough in a 9- x 5-inch loaf pan. Bake for 30 minutes. Crust should be golden and bread should sound hollow when thumped.

This recipe yields a 2 pound loaf.

Comments: Flavorful, light sweet bread that is great by itself, or for French toast and summer sandwiches.

Flower Pot Herb Loaves

1 pound all-purpose flour
1 ounce fresh yeast
2/3 cup lukewarm milk
Pinch of granulated sugar
2 onions, chopped finely
1 clove garlic, crushed
2 ounces butter
2 large eggs, beaten
1/2 teaspoon salt
Pinch of grated nutmeg
2 teaspoons dried dill
1/2 teaspoon ground rosemary
2 new (4-inch) clay flower pots*

Note: Purchase only clay pots made in the United States. If made outside the United States, lead is mixed in with the clay.

Grease the flower pots.

Sift the flour into a bowl and form a well in the center. Combine yeast, milk and sugar in a bowl and leave for a few minutes, then pour into well. Sprinkle a little flour over, cover and leave in a warm place for 15 to 20 minutes.

Melt butter and mix with eggs, salt, nutmeg, dill and rosemary. Add onion. Mix everything with the flour and yeast liquid and knead well, until smooth and elastic. Cover and leave to stand until doubled in size.

Knead again lightly and put half the dough in each flower pot. Let rise for 20 minutes or so.

Preheat oven to 400 degrees F. Brush surface of dough with water and sprinkle lightly with aniseed or fennel, if desired. Bake for 35 to 40 minutes.