Bread recipies
- Thread starter SatinKzo
- Start date
- Latest activity Latest activity:
- Replies 8
- Views 3K
I've got a few, but the only one I've ever tried personally was the pretzel bread, which for all practical purposes was quite a messy experiment.
Are you looking for a basic bread recipe? Or are you going for something with with an edge, like an onion loaf or cinnemon swirl...
I made a pepperoni & sausage bread this weekend.
-Started with 1-1.5lbs of fresh pizza dough.
-Spread the loaf into apx. 11" x 14" rectangle.
-Diced 1/4 of a yellow onion and sauted in butter.
-Browned some ground Bob Evans' sausage.
-Spread the peperoni's, sausage and caramelized onions, leaving a 1" border around the dough.
-Sprinkled with italian seasonings and added fresh basil leaves.
-Using an egg wash, I coated the 1" inside border.
-Rolled the dough up and pinched the ends closed.
-Used the rest of the egg wash by coating the top and sides of the sealed loaf.
-Sprinkle sesame seeds on top of loaf.
-Made 3 slits on the top of the loaf to ensure an even cook inside.
Cook at 375°F for 20-25 minutes until brown.
Let stand for 5 minutes before slicing.
The bread was a huge hit. It took little time to prepare and served as a great appetizer. I had enough left to heat up the next day for when I made a homemade Bobby Flay inspired Pumpkin Soup. I will post the soup recipe shortly in the appropriate thread....
BTW, here are the end remains of what I had left of the bread on the second day. I really wish I took a picture of the finished loaf before slicing. This picture doesn't do justice to this bread.
-Started with 1-1.5lbs of fresh pizza dough.
-Spread the loaf into apx. 11" x 14" rectangle.
-Diced 1/4 of a yellow onion and sauted in butter.
-Browned some ground Bob Evans' sausage.
-Spread the peperoni's, sausage and caramelized onions, leaving a 1" border around the dough.
-Sprinkled with italian seasonings and added fresh basil leaves.
-Using an egg wash, I coated the 1" inside border.
-Rolled the dough up and pinched the ends closed.
-Used the rest of the egg wash by coating the top and sides of the sealed loaf.
-Sprinkle sesame seeds on top of loaf.
-Made 3 slits on the top of the loaf to ensure an even cook inside.
Cook at 375°F for 20-25 minutes until brown.
Let stand for 5 minutes before slicing.
The bread was a huge hit. It took little time to prepare and served as a great appetizer. I had enough left to heat up the next day for when I made a homemade Bobby Flay inspired Pumpkin Soup. I will post the soup recipe shortly in the appropriate thread....
BTW, here are the end remains of what I had left of the bread on the second day. I really wish I took a picture of the finished loaf before slicing. This picture doesn't do justice to this bread.
Attachments
Anything with flavor honestly. Onion loaf, italian herbs, stuff like that. Even a good cinnamon Raisin bread.
I can find lots of recipies online, but I am curious what you guys have tried and liked.
HD MM,
Thanks, I'm making that this weekend, looks very good based on recipie alone!
Best Bread Recipe Ever!
Best Bread Recipe Ever! The photo is from last night.
[FONT="]Recipe: No-Knead Bread [/FONT]
[FONT="]3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.[/FONT]
[FONT="]1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. [/FONT]
[FONT="]2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. [/FONT]
[FONT="]3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.[/FONT]
[FONT="]4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.[/FONT]
[FONT="]Yield: One 1½-pound loaf.[/FONT]
Best Bread Recipe Ever! The photo is from last night.
[FONT="]Recipe: No-Knead Bread [/FONT]
[FONT="]3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.[/FONT]
[FONT="]1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. [/FONT]
[FONT="]2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. [/FONT]
[FONT="]3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.[/FONT]
[FONT="]4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.[/FONT]
[FONT="]Yield: One 1½-pound loaf.[/FONT]
Attachments
Chicken Pizziola Bread
This is a second take at the pizza bread I made previously.
Only differences: I used Pillsbury pizza dough in the tube instead of the fresh dough. This was about 1/3rd of the cost of the fresh dough and worked rather well. Also, in tribute to Subway's new Pizziola Sub, I used a combination of chicken, pepperoni and mozzarella for the fillings.
Cook time and preparation was the same from the original recipe.
I have better pictures for this one.....
This is a second take at the pizza bread I made previously.
Only differences: I used Pillsbury pizza dough in the tube instead of the fresh dough. This was about 1/3rd of the cost of the fresh dough and worked rather well. Also, in tribute to Subway's new Pizziola Sub, I used a combination of chicken, pepperoni and mozzarella for the fillings.
Cook time and preparation was the same from the original recipe.
I have better pictures for this one.....
Attachments
That is simply sensational, HD!
You're the ultimate food improvisor.
You are to food like Pat White/Terrelle Pryor is at QB.
You're the ultimate food improvisor.
You are to food like Pat White/Terrelle Pryor is at QB.
