Have you ever tried making bread at home? Here are 3 different ways of baking bread recommended by our very own team members!
1. Old-Fashioned Brown Bread
By: Taste of Home
Ingredients
- 2-1/3 cups boiling water
- 1 cup old-fashioned oats
- 1/2 cup butter, cubed
- 1/3 cup molasses
- 5-1/2 to 6-1/2 cups all-purpose flour
- 5 teaspoons active dry yeast
- 2 teaspoons salt
2. How To Make Homemade Sourdough Bread
By: Tasty
Ingredients
for 8 servings
STARTER
- 2 cups warm water(470 mL)
- 2 ¼ teaspoons active dry yeast, 1 packet
- 3 ½ cups flour(440 g)
- 2 tablespoons sugar
BREAD
- 4 cups flour(500 g)
- 2 teaspoons salt
- 1 ¼ cups water(295 g)
- 1 cup starter(260 g), stir before using
Directions
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
- While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
- Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
- Preheat oven to 480°F (250°C).
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
- Enjoy!
3. 30 Minute Dinner Rolls
Ingredients
- 1 cup warm tap water
- 1/3 cup oil
- 1/4 cup sugar
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 3 to 4 cups all-purpose flour I used closer to 3
- 1/8 cup milk room temperature
Directions
-
Preheat oven to 400 degrees.
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In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.
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With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
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Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
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Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
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Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
Recipe Notes
Note:
If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.
