GRANDMA'S PERFECT HOMEMADE BREAD
Steps:
- In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
- On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
- Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
- Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.
Nutrition Facts : Calories 171 kcal, Carbohydrate 33 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
NO KNEAD ARTISAN BREAD
A SUPER EASY homemade bread recipe! Soft on the inside with a a chewy, crunchy crust! A no knead bread with no special ingredients needed, just a pot and your oven. This recipe has been adapted from Jim Lahey of Sullivan Street Bakery, published by The New York Times.
Provided by Karina
Categories Bread
Time 2h52m
Number Of Ingredients 6
Steps:
- Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- Loosely cover with plastic wrap and let rest while oven is preheating.
- Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- Transfer to a wire rack to cool for 10 minutes before slicing.
Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
90-SECOND KETO BREAD IN A MUG
Try this quick and easy keto and paleo bread made with only 5 ingredients in the microwave in just 90 seconds! So tasty and just perfect for sandwiches and toast.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes
Time 9m
Yield 1
Number Of Ingredients 5
Steps:
- Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated.
- Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth.
- Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.
Nutrition Facts : Calories 408 calories, Carbohydrate 9.8 g, Cholesterol 194.2 mg, Fat 36.4 g, Fiber 4.4 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 542.2 mg, Sugar 1.8 g
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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