Easy Bread Recipes

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THE BES 4 BREAD RECIPE EVER

1# Best Zucchini Bread Ever

Seriously…this IS the Best Zucchini Bread Ever!

So I was thrilled when I was introduced to Lannette – and she graciously allowed us to share the recipe with all of you. Scroll below to our recipe card to watch a video showing how it’s made.

 Prep Time: 20 mins  Cook Time: 60 mins  Total Time: 1 hour 20 minutes  Yield: 2 loaves

INGREDIENTS

• Butter and flour for preparing baking pans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
• 3 eggs
• ½ cup apple sauce
• ½ cup vegetable oil
• 2¼ cups granulated sugar
• 4 teaspoons vanilla extract
• 1 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
3. Shred zucchini, lightly packing it down as you measure it.
4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
7. center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
8. Remove from the pans and cool on wire racks.
9. 
   

This article adapted from this site

2# White Bread

This White Bread recipe is a classic you’ll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!

prep time: 15 MINUTES cook time: 30 MINUTES rising time: 1 HOUR 30 MINUTES total time: 2 HOURS 15 MINUTES course: BREAD cuisine: AMERICAN keyword: SANDWICH BREAD, WHITE BREAD calories: 1231KCA Lauthor: JULIA FOERSTER

INGREDIENTS

• 1 2/3 cups lukewarm water, divided
• 2 1/4 tsp instant yeast, or active dry yeast
• 1 tsp sugar
• 1 Tbsp honey, (or more sugar)
• 1 tsp salt
• 1 1/2 Tbsp unsalted butter, cubed at room temperature
• 4 1/2 cups all-purpose flour
• 1 1/2 Tbsp butter, melted for brushing

INSTRUCTIONS

• In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
• Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
• Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
• Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
• Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
• Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
• Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

NOTES

• Pan Size: This recipe makes 2 regular loaves baked in two 8×4-inch pans or one large loaf baked in a 9×5-inch loaf pan. To make one large loaf don’t divide the dough into two and pat it into a 9×13-inch rectangle. Bake for 30-35 minutes. Some readers commented that their 9×5 loaf was too big, so I recommend using two 8×4 pans. 
• No stand mixer: This bread can be kneaded by hand if you don’t have a stand mixer. Use a large bowl and knead the dough for 10 minutes.
• Bread Machine: I have successfully made this bread in my Oster Bread Machine using half the recipe. Depending on the size of your bread machine you can make one big loaf or half the recipe and make a smaller loaf. The bread won’t be as pretty but taste and texture will be the same.
• Butter: Salted butter will work too. I would still add the tsp of salt because the amount of butter is so small. You could reduce to 3/4 tsp salt if you are sensitive to salt. Vegan Butter or margarine can also be used.
• Fresh Yeast: You can also use fresh yeast for this recipe! 2 1/4 teaspoons instant yeast = 21 grams fresh yeast or 1 1/4 blocks (0.6-ounce size) or about 1/2 block (2-ounce size) fresh yeast.
• Rapid Rise Yeast: Rapid rise yeast is the same as instant yeast, so no changes are necessary. 
• Flour: This recipe works with all-purpose and bread flour. You can use whichever you have on hand! Bread flour will give it a slightly chewier and a bit more elastic crumb which I really like, but most people don’t have bread flour in their pantry so I made sure this recipe works as well with all-purpose. I don’t recommend using self-rising flour.
• Lukewarm Water: Water should be warm, not hot. Between 95 F and 110 F is perfect.
• Baking Temperature: Yes, the temperature is correct!

This article adapted from this site

3# Challah Bread Recipe

INGREDIENTS

2 ounces (¼ cup plus 2 tablespoons) active dry yeast + 3 tablespoons sugar

6 cups warm water, divided

4 tablespoons kosher salt

1 (6-pound) bag high-gluten flour

2 cups sugar

4 egg yolks

1 ¼ cup canola oil, divided

Challah Topping

2 whole eggs, lightly beaten

½ cup sesame seeds

½ cup poppy seeds

PREPARATION

1. In a medium bowl, dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.
2. Place salt in a huge plastic bowl.
3. Add flour to bowl.
4.  Add sugar and egg yolks.
5. Yeast should now have bubbled/foamed and doubled in size, if yeast has not bubbled or does not seem active repeat the process again.
6. Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well. Make sure the water is not too hot. It should be no warmer than you would use for a baby’s bath.
7. Start kneading ingredients together and add a ½ cup of oil.
8. For the next 10 minutes, knead, adding another ½ cup of oil slowly during that time as needed to create a workable dough. Dough shouldn’t be too sticky and also should not be dry. It should become one cohesive mass.\
9. Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.
10. After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.
11. Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.
12. Place in a warm spot and let rise for 1 hour or until doubled in size.
13. Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.
14. Lightly oil your hands, and punch down again. With a sharp knife divide dough into 4 equal parts.
15. Liberally spray 4 (9-inch) round baking pans with non-stick cooking spray and set aside.
16. Preheat oven to 375°F.

This article adapted from this site

4# Overnight Sourdough Bread Recipe

Learn how to make delicious overnight sourdough bread at home with a step-by-step video that’s perfect for the beginner and that your family will love.

Overnight Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.

Prep Time8 hrs

Cook Time40 mins

Overnight rest8 hrs

Total Time8 hrs 40 mins

Servings18 slices

AuthorJulie Menghini

Ingredients

• 150 g bubbly starter
• 285 g *purified water or filtered water at room temperature
• 500 g bread flour organic
• 9 g sea salt fine

Instructions

• Squelch all of the ingredients together briefly (just for a minute is enough) with your hand.  Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
• Stretch and fold the dough into the bowl several times for about a minute.  Cover and leave it out on the counter overnight.    In the morning it will have doubled in volume at least.
• Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up.  You can use an enamel dutch oven or aluminum roaster.  You can also put the dough into a cold pot. 
• Dust your counter with flour.  I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour.  It makes it easy to pick up the dough.  Scrape the dough out onto the counter.  Don’t punch it down.  You want to keep as many of those bubbles as you can.
• Pull the outside thirds into the middle and shape as you wish.  Try to pull the outside of the dough as tightly as possible so it will hold its shape well.  I shaped mine into a ball also known as a boule.
• Cover with some oiled plastic wrap loosely.   Allow the dough to rest for 30 minutes.  Set the timer as this is the only proofing that should NOT be overdone.
• Remove the plastic wrap and slash with a sharp knife or lame.  
• Carefully remove the pot from the oven and remove the lid.  Carefully place the dough into the pot.  I lift mine by the edges of the parchment paper and put the whole thing into the pot.  Replace the lid and place in the oven.
• Reduce the heat to 220C (425°F convection).  Bake for 20 minutes.  Remove the lid and bake for an additional 20 to 25 minutes.
• Immediately remove from the pot and cool on a cooling rack completely before slicing.

This article adapted from this site

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