master recipe for white sandwich bread
.This recipe should meet all your everyday sandwich bread.
Ingredients:
480 g (4 cups) bread or all-purpose flour (I prefer King Arthur bread flour)
2 1/4 tsp instant yeast
1 1/4 cups of water or milk or any combination of the two
1 1/2 tsp coarse salt
These ingredients are optional but add flavor
2 tbsp of butter or oil (olive, canola, grapeseed, vegetable, etc)
2 tbsp of sugar, honey, agave, maple syrup, molasses or other
Choose a kneading method or follow bread machine instructions below.
Mix into a dough ball, let rise for 1 1/2-2 hours or until doubled.
Remove dough and shape into a ball. Let rest for five minutes. Follow shaping instructions for a large loaf and place dough inside a loaf pan. Cover with your baker's couche or lightly oiled plastic warp. Let rise approximately 30 minutes, longer if needed at cool temperatures.
Preheat oven to 500 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
For bread machine, insert ingredients into bread pan, choose white bread setting for 2lb loaf.
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harvest grain honey wheat sandwich bread
This recipe should meet all your everyday sandwich bread.
Ingredients:
240g Unbleached bread flour
112g Whole wheat or white wheat flour
1 1/2 tsp yeast
1 1/4 cups water
1 1/2 tsp coarse salt
3 tbsp honey
1/4 cup harvest grains
1/4 cup vegetable oil
Insert ingredients into bread machine and follow machine instructions for a 2lb wheat loaf or follow instructions below:
Choose a kneading method and mix into a dough ball, let rise for 1 1/2-2 hours or until doubled.
Remove dough and shape into a ball. Let rest for five minutes. Follow shaping instructions for a large loaf and place dough inside a loaf pan. Cover with your baker's couche or lightly oiled plastic warp. Let rise approximately 30 minutes, longer if needed at cool temperatures.
Preheat oven to 500 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
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sub rolls
This recipe yields 4-tasty 8" sub rolls or 2-giant 15" sub rolls which will be better than any store bought rolls you've ever had. , Like all bread recipes on this site, you can add cheese or seeds such as sesame or poppy during the shaping process far added flavor.
Ingredients:
360g (3 cups) bread or all-purpose flour (I prefer King Arthur bread flour)
2 tsp instant yeast
3/4 cup water
1/4 cup milk
1 1/4 tsp coarse salt
1/4 cup vegetable oil
2 tbsp of sugar
1 egg yolk
Choose a kneading method or follow bread machine instructions below.
Mix into a dough ball, let rise for 1 1/2-2 hours or until doubled.
Remove dough and shape into a ball. Let rest for five minutes. Divide into two or four pieces. Follow shaping instructions for a making rolls.. Cover with your baker's couche or lightly oiled plastic warp. Let rise approximately 30 minutes, longer if needed at cool temperatures.
Preheat oven to 375 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
For bread machine, insert ingredients into bread pan, choose dough setting and follow instructions above for shaping and baking
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hamburger and sandwich rolls
This recipe yields 8 tasty rolls which will be better than any store bought rolls you've ever had. , Like all bread recipes on this site, you can add seeds such as sesame or poppy during the shaping process.
Ingredients:
420 g (3 1/2 cups) bread or all-purpose flour (I prefer King Arthur bread flour)
1 tsbp instant yeast
1 cup water
1 1/2 tsp coarse salt
2 tbsp of butter softened/room temperature
1/4 cup (50 g) of sugar
1 egg
Choose a kneading method or follow bread machine instructions below.
Mix into a dough ball, let rise for 1 1/2-2 hours or until doubled.
Remove dough and shape into a ball. Let rest for five minutes. Divide into eight pieces.. Follow shaping instructions for a making rolls.. Cover with your baker's couche or lightly oiled plastic warp. Let rise approximately 30 minutes, longer if needed at cool temperatures.
Preheat oven to 375 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
For bread machine, insert ingredients into bread pan, choose dough setting and follow instructions above for shaping and baking
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Restaurant style yeast rolls
This recipe makes between 12-16 rolls depending on how you size them. They have a big rise so smaller dough balls will yield good size dinner rolls.
Ingredients:
480 g (4 cups) bread or all-purpose flour (I prefer King Arthur bread flour)
2 1/4 tsp instant yeast
1 cup milk
1/4 cup water
1 1/2 tsp coarse salt
2 tbsp of butter softened/room temperature
1/2 cup (100 g) of sugar (can be reduced down to 1/4 cup if desired)
1 egg
Choose a kneading method or follow bread machine instructions below.
Mix into a dough ball, let rise for 1 1/2-2 hours or until doubled.
Remove dough and shape into a ball. Let rest for five minutes. Divide into 12-16 pieces.. Follow shaping instructions for a making rolls.. Cover with your baker's couche or lightly oiled plastic warp. Let rise approximately 30 minutes, longer if needed at cool temperatures.
Preheat oven to 375 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
For bread machine, insert ingredients into bread pan, choose dough setting and follow instructions above for shaping and baking
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no knead french bread recipe
.This recipe makes is simple to make, utilizes a Danish dough hook to mix, and lives in your refrigerator until you are ready to use. This means, the dough is available at any time to make baguettes, grocery store batards, or rolls. Shape and let rise for 30 minutes, bake and you will have fresh breadi n time for dinner.
Ingredients:
850 g Bread or all-purpose flour (I prefer King Arthur bread flour)
1 1/2 tbsp instant yeast
1 1/2 tbsp coarse salt
3 cups water
In an 8 quart mixing tub, combine all ingredients for 3-5 minutes with a Danish dough hook.
Let rise on a counter for 2 hours or until dough reach 4 liters or close to it.
Place container in refrigerator.
When you want to make bread, remove container from the refrigerator and cut dough amount from the mix by puling and tearing, or use scissors/knife. For a baguette, you will need a ball close to the size of a grapefruit or about 1/4 of the dough. For a grocery store batard, use twice the amount of half the dough. It's going to be very sticky. No knead dough is over hydrated and you will need to bring the dough you are working with up to a smooth dough ball level. To do this, place some flour on your work space and dip the ball into it, flip it over and dip again. Try to make a dough ball. If dough remains sticky, simply dip one side in the flour and try again. Keep repeating until you have a smooth dough ball. Let rest for 5 minutes.
Shape into desired shape.
Preheat oven to 500 degrees F and bake until golden brown or internal temperature reaches 165 degrees F.
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EUROPEAN CRUSTY ROLLS/TRADTIONAL FRENCH
Want to create more flavor in your bread? Consider using a recipe with a starter, also known as poolish, or biga.
This recipe uses a starter so it takes a little more planning than the other recipes on this site. The starter should be made 12-24 hours in advance and left on your counter at room temperature. If you leave it longer than 36 hours, the starter becomes diminished and would have to be either revived like a sourdough starter or discarded, so use your best judgement and try to adhere to the 12-24 hour timeframe as close as possible or place it in the refrigerator for use up to one week later.
Mix starter:
Starter:
240 grams (2 cups) all-purpose or bread flour
1 cup cool water ideally 60-70 degrees
1/4 tsp instant yeast
Mix to a shaggy stage. The shaggy stage is the point at which all ingredients are mixed, but not kneaded into a dough ball. Put in small bowl and cover. Let sit 12-24 hours on a counter or refrigerate it for up to a week.
After the waiting period, mix the following ingredients into a dough ball:
240 grams (2 cups) all purpose or bread flour
1/2 cup cool water
2 tsp instant yeast
1 1/2 tsp fine salt
All the starter
Once you have made your dough ball using one of the standard techniques on this site, let the dough rise until doubles approximately one and a half hours.
Shape your dough into a batard, baguette, or rolls, let rise another 20-30 minutes.
Pre-heat your oven to 500 degrees, score and bake until golden or internal temperature of 165 degrees F.