HOME-MADE BREAD: Making French bread only needs the extra step of misting the loaves with water to make the nice crust.

FRENCH BREAD:

 

 

 

6 to 7 cups all purpose flour                                       

1 ½ tbsp. active dry yeast

1 tbsp. salt                                                                  

2 ½ cups warm water

1 tsp. sugar

 

 

 

Proof yeast with ½ cup warm water with 1 tsp. sugar added for 10-15 minutes. Stir it down and let stand 5 minutes more.

 

Put 6 cups flour and salt in the mixing bowl of standing mixer with dough hook attached. Turn machine on Speed 2 and swirl mixture for a few seconds. With machine running, add yeast water and 2 more cups warm water to make into dough. Continue kneading, adding ½ cup or more flour, until dough clings to hook and cleans sides of bowl. Knead dough for 2 more minutes.

 

Transfer dough to an oiled bowl, turning dough over to cover it with oil. Cover with tea towel and leave dough to rise in a warm place for 1 to 1 ½ hours or until dough has doubled in bulk.

 

Punch dough down and transfer it onto a floured surface. Divide dough into 2 pieces. Cover and let rest for 25 minutes.

 

Shape each piece into a long oval loaf. Place loaves on baking sheet, sprinkled with cornmeal. Make slits, 1/8 to ¼ inch deep,  with a razor blade every 2 ½ inches along the loaf.  Cover loaves and allow them to rise in a warm place until double in bulk. 

 

Preheat oven to 400 degrees F. and mist oven with tepid water before baking the bread.

Mist the loaves well with tepid water before putting in oven. Bake for 20 minutes. Spray loaves after 10 minutes of baking, and again 5 minutes later.  Cool on rack.

HOME-MADE BREAD: Making home-made croissants is a challenge that requires pracrise and a bit of trial and error,to succeed. Good luck in trying out my version of croissant making.

CROISSANTS:

 

 

 

3 ½ to 4 ½ cups all purpose flour                               

2 tbsp. active dry yeast

½ cup warm water + 1 tsp. sugar

1/3 cup all purpose flour + 1½ cups butter, slightly softened

liquid ingredients:

    ¾ cups milk                                                            

    ¼ cup sugar

    1 egg, room temperature                                         

    1 tsp. salt                                                                                        

1 egg yolk + 1 tbsp. milk for brushing

 

 

 

Cream butter with 1/3 cup flour and roll mixture between waxed paper to a 12 x 6-inch rectangle. Chill 1 hour in fridge.

 

Proof yeast with warm water and sugar for 10-15 minutes. Stir it down and let stand 5 minutes more. Heat liquid ingredients together to dissolve sugar and salt and let it cool to lukewarm.

 

Put flour into mixing bowl of the standing mixer and turn machine on to Speed 2, Add in yeast water and liquid ingredients. Knead dough, adding ½ cup or more of flour and knead until dough clings to hook and cleans sides of bowl. Knead for 2 minutes more.

 

Transfer dough to floured surface. Roll it out to 14-inch square. Place chilled butter on one half of dough and fold over the other half, sealing edges well. Roll out to 21 x 12-inch rectangle, seal edges. Fold dough into thirds, like a letter. Wrap the dough with plastic and return dough to fridge for 30 minutes.

 

Take dough out, unwrap and roll to 21 x12-inch rectangle, fold into thirds again; then  wrap and refrigerate for 30 minutes. Repeat rolling out, folding into thirds and chilling two more times. 

 

Roll out dough and fold into thirds to the dimension of an 12 x 7 inch rectangle. Cut dough crosswise in fourths.  Roll each fourth to 22 x7-inch rectangle. Cut each rectangle into 10 pie-shaped wedges, 4-inch at base and 7-inches long, leaving a triangle with a 2-inch base at the end.  Roll up each triangle loosely, from base toward point, into croissants shape, and arrange all on un-greased baking sheets, points down and curving the ends slightly. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

 

Preheat oven to 425 degrees F. Beat egg yolk with milk and brush croissants with this mixture. Bake for 10 minutes. Reduce temperature to 350 and bake 10 minutes more, or until golden brown and crisp. Cool on rack.  

HOME-MADE BREAD: You might enjoy making this nice breakfast bread at home that is cooked like a griddle or pan cake.

ENGLISH MUFFINS:

 

 

1 tbsp. active dry yeast                                               

¼ cup warm water + 1 tsp sugar                                                                      

1 cup warm milk

2 tbsp. butter, softened                                               

2 tbsp. white vinegar

2 ½ to 3 cups all purpose flour                                   

3 tbsp. farina

2 tsp. salt                                                                    

yellow cornmeal for dusting

 

 

 

Proof yeast in warm water and sugar for 10-15 minutes. Stir down and let stand 5 minutes more. Add butter into hot milk, stirring to melt butter and cool milk to lukewarm, add vinegar. 

 

Put 2 ½ cups flour, farina and salt in the mixing bowl of Standing Mixer. Turn machine on to Speed 2. Add yeast water and milk mixture. Knead dough, adding another ½ cup or more flour until the dough clings to hook and cleans sides of bowl.  Knead for 2 minutes more.

 

Transfer to oiled bowl, turning to coat with oil. Cover with tea towel and let rise in warm place for 1 hour or until doubled in bulk. 

 

Punch dough down and turn out onto work surface sprinkled with yellow cornmeal. Cut dough into 2 pieces and cover with towel for 25 minutes to rest. 

 

Roll each piece of dough out to ¼-inch thickness. Cut into 3-inch circles using cookie cutter. Place circles of dough on a cornmeal-sprinkled baking sheet. Brush tops with water and sprinkle with cornmeal. Cover with greased wax paper and damp cloth and let rise in a warm place until doubled. 

 

Cook on un-greased griddle or frying pan over medium-high heat for about 6 minutes on each side.

HOME-MADE BREAD: Once you master bread making at home, making pizza for the family will be a fun thing to do.

CRUSTY PIZZA DOUGH

 

 

 

1 tbsp. active dry yeast                                               

1 cup warm water + 1 tsp. sugar                                                                     

2 ½ to 3 cups all purpose flour

½ tsp. salt                                                                    

2 tsp. olive oil

 

 

 

Proof yeast in ½ cup warm water and sugar for 10-15 minutes, stir down and stand for 5 minutes more. Add olive oil.

 

Put 2 ½ cups flour and salt in mixing bowl of Standing Mixer with dough hook attached. Turn to speed 2 and mix a few seconds. With machine running, add yeast water and ½ cup warm water into flour. Continue beating, adding ½ cup flour gradually until dough clings to hook and cleans side of bowl. Knead dough for 2 minutes more.

 

Remove dough and place it in greased bowl, turning over to grease all over. Cover with tea towel and let it rise in warm place for 1 hour, or until doubled in bulk.

 

Punch dough down, and turn it out onto a floured surface. Allow to rest, covered, for 25 minutes before shaping.

 

Brush a 14-inch pizza pan with oil, sprinkle with cornmeal. Stretch dough and fit into pan, forming a collar around edge to hold in fillings. Top with desired fillings. Bake at preheated 450 degrees F oven for 15 to 20 minutes.   

HOME-MADE BREAD: This is another tried & true recipe which I had enjoyed success with over the years.

CHEESE BREAD:

 

 

5 ½ to 6 cups all purpose flour

1 ½ cups warm water   + 1 tsp. sugar

1½ tbsp. active dry yeast                                            

2 cups sharp cheese, preferably medium Cheddar                                                    

½ cups warm milk                              

2 tbsp. each sugar + shortening or butter

2 tsp. salt                                                                    

egg wash

 

 

 

Proof yeast with ½ cup warm water and sugar for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Put 5 ½ cups flour in the mixing bowl of Standing Mixer with dough hook attached. Heat milk until warm and add in cheese, sugar, shortening and salt. Stir to dissolve and cool to lukewarm. Turn machine on Speed 2; add yeast water, 1 cup warm water, the milk and cheese mixture and ½ cup or more of flour. Knead dough until it clings to hook and cleans sides of bowl.  Knead for 2 more minutes.

 

Transfer to oiled bowl and turn over to coat dough with oil. Cover with tea towel and let rise in a warm place until doubled in bulk, about 1 ½ hours.

 

Punch dough down and turn it out onto floured surface. Divide into 2 portions. Cover and let rest 25 minutes.

 

Shape each portion into a loaf to fit a greased 9 x 5 x3 loaf pan.  Cover and let rise until dough rises above rims of loaf pans.  

 

Preheat oven to 375 degrees F. Brush tops with egg wash. Bake 35 to 40 minutes or until done.

HOME-MADE BREAD: I have enjoyed good results in making bagels with the following recipes. Hope you will too.

BAGELS:

 

 

1.  BAGELS WITH EGGS:

 

 

5 to 5 ½ cups all purpose flour                                   

1 tbsp. active dry yeast

½ cup warm water + 1 tsp. sugar

2 tsp. salt                                                                    

¼ cup sugar

¼ cup butter                                                                

1 cup milk

2 eggs, room temperature                                            

sesame seeds (optional)

egg wash

 

 

Proof yeast with the warm water and sugar, for 10-15 minutes. Stir down and let stand 5 minutes more. Heat milk, add sugar and butter, stirring to dissolve sugar and melt butter. Cool to lukewarm' then add in eggs.

 

Put 5 cups flour, sugar and salt in mixing bowl of Standing Mixer. Turn machine on to Speed 2. Add yeast water and warm milk mixture. Knead dough, adding ½ cup or more of flour and continue kneading until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning over to coat with oil. Cover and let rise in a warm place until double in bulk, about 1 ½ hours.

 

Punch dough down and turn it out onto floured surface. Divide dough into 16 pieces. Cover and let rest 15-20 minutes.

 

Shape each piece of dough into a ball. Punch a hole in centre of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniformed shape.  Put bagels on greased baking sheets. Cover and let rise in a warm place for 30 minutes or until well risen.

 

In a large pot, combine 4 cups water with 1 tbsp. sugar. Bring to a boil and drop in 4 to 5 bagels. Cook for 2 minutes in rapidly boiling water. Turn over and cook 2 more minutes. Remove bagels with slotted spoon and put them on a clean towel to drain. Repeat with the rest of the bagels, adding more water and sugar when necessary.

 

Preheat oven to 375 degrees F. Brush tops of bagel with egg-wash and sprinkle with sesame seeds, if preferred. Bake 25 minutes or until golden.  

 

 

 

 

2.   PLAIN BAGELS:

 

4 ½ to 5 cups all purpose flour                                   

1 ½ cups warm water + 1 tsp. sugar

1 tbsp. active dry yeast                                               

2 tsp. salt                                                                    

3 tbsp. sugar

 

 

Proceed as with Bagel with eggs.

 

 

 

3.   WHEAT BAGELS:  Substitute 1¼ cups of the all-purpose flour with whole wheat flour. Proceed as above.

HOME-MADE BREAD: You will be delighted with this version of making brioche at home. It is not difficult to follow and the result will be well worth the efforts to make them.

BRIOCHE BREAD:

 

 

 

5 ½ to 6 cups all purpose flour

1 tbsp. active dry yeast                                               

½ cup warm water + 1 tsp. sugar                                                                     

¾ cup warm milk                                                        

2 large eggs, room temperature, slightly beaten

½ cup unsalted butter                                                  

¼ cup plus 3 tbsp. sugar

1 ½ tsp. salt                                                                 

¾ tsp. vanilla

egg wash

 

 

 

Proof yeast in warm water and sugar for 10-15 minutes. Stir it down and let stand 5 more minutes.

 

Put 5 ½ cup flour and salt in the mixing bowl of Standing Mixer with dough hook attached. Turn machine on to Speed 2. Add in yeast water. Add eggs, melted butter and sugar to warm milk, stirring to dissolve; then add mixture into flour. Knead dough, adding ½ cup or more flour and kneading until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to an oiled bowl, turning to coat in with oil. Cover with towel and let rise in a warm place until doubled in bulk. Punch dough down. 

 

At this stage, dough can be refrigerated, covered with plastic, overnight. In the morning, take dough out and let it stand at room temperature for 1 hour before proceeding.

 

Alternately, shape dough into either loaves or small rolls after the first rising.

 

 

 

BRIOCHE LOAVES:  After the first rising, turn dough out onto floured surface. Divide dough into 4 portions. Cover with towel and allow dough to rest for 25 minutes. 

 

Form each portion into a ball. Shape 2 balls into loaves to fit into greased 8 x 4-inch loaf pans.   Shape the other 2 balls into round loaves, and place them on a greased baking sheet. Cover and let rise in a warm place until doubled.  

 

Preheat oven to 350 degrees F. Brush loaves with egg-wash and bake 40 to 45 minutes or until done. Remove from oven, brush tops with melted butter.   

 

 

 

BRIOCHE ROLLS:  Divide dough into 20 portions. Pinch off 1/5 of each individual portion and set aside. Shape each piece of dough into a smooth ball and place smooth side up in greased brioche moulds or large muffin cups.  With a sharp knife, cut an X in centre, and poke the hole down. Shape each reserved small portion into a pear shape and insert it, pointed end down, into the hole of the roll. Repeat with rest of dough. Cover with greased wax paper and a damp cloth. Let rise until double.

 

Brush rolls with egg wash and bake in preheated 425 degrees F for 20 minutes.  Brush warm brioche with melted butter.  

HOME-MADE BREAD: Sour dough rye bread is one of my favourites. Hope this recipe in making it will become your favourite too.

SOURDOUGH RYE BREAD:

 

 

 

3 to 3 ½ cups all purpose flour

3 cups rye flour

1 cup sourdough starter (room temperature)

1 tbsp. active dry yeast                                               

1 ½ cups warm water

1 tsp. sugar +   ¼ cup sugar

3 tbsp. butter, softened                                               

2 tsp. caraway seeds

½ tsp. baking soda                                                      

2 tsp. salt

egg wash

 

 

 

Proof yeast with ½ cup warm water with 1 tsp. sugar added for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Place rye flour, starter, sugar, butter, caraway seeds and salt in mixing bowl of Standing Mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add into mixing bowl. Turn machine on to Speed 2, add yeast water and 1 cup warm water; kneading dough and adding enough flour until dough clings to hook and cleans sides of bowl.  Knead dough for 2 more minutes.

 

Place dough in oiled bowl, turning to coat with oil. Cover and let rise until double.

 

Punch down and divide dough into 2 pieces. Cover and rest for 25 minutes.

 

Shape into 2 loaves to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until doubled. Preheat oven to 375 degrees F. Brush with egg wash and bake bread for 35 to 40 minutes. Cool on rack

HOME-MADE BREAD: Here are 2 ways to use sour dough starter to produce white & wheat bread at home.

SOUR DOUGH WHITE BREAD:

 

 

 

5 to 6 cups all purpose flour

1 cup sourdough starter, at room temperature

1 tbsp. active dry yeast                                               

1 ½ cups warm water

2 tsp. each salt & sugar                                                                       

½ tsp. baking soda    

 

egg wash                                      

 

 

 

Dissolve yeast in ½ cup warm water with 1 tsp. sugar added and proof for 10-15 minutes. Stir down and let stand 5 minutes more.

 

Put 2 ½ cups flour, sourdough starter, salt and sugar in the mixing bowl of Mixer with dough hook attached. Combine 2 ½ cups of the flour with the baking soda and add that into the mixing bowl. Turn on machine to Speed 2; add yeast water and 1 cup warm water. Knead the mixture together, adding enough flour to it until the dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer to oiled bowl, turning dough to coat with oil. Cover and let rise until doubled in bulk.

 

Punch down, divide dough in half. Cover and rest for 25 minutes.

 

Shape into 2 round loaves. Place on greased baking sheet. Make diagonal slashes across tops of loaves. Cover, let rise in a warm place until doubled.

 

Preheat oven to 400 degrees F. Brush top of loaves with egg wash and bake bread 35 to 40 minutes or until done.

SOURDOUGH WHEAT BREAD:

 

 

 

3 cups whole-wheat flour

2 ½ to 3 cups all purpose flour

1 cup sourdough starter, room temperature     

1 tbsp. active dry yeast                                               

1 ½ cups warm water

1 tsp. sugar + 2 tsp. salt                                                                       

                              

¼ cup dark molasses                                                   

3 tbsp. butter, softened                                               

½ tsp. baking soda

 

           

                       

Proof yeast with ½ cup warm water with 1 tsp sugar added for 10-15 minutes. Stir down and let stand for 5 minutes more. 

 

Put whole wheat flour, starter, molasses, butter, salt and 1 cup of all-purpose flour in the mixing bowl of Standing Mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add it into the mixing bowl.  Turn on machine to Speed 2, add yeast water, 1 cup warm water and enough of the remaining flour until dough clings to hook and cleans sides of bowl. Knead dough for 2 more minutes.

 

Transfer dough to oiled bowl, turning to coat with oil. Cover and let rise in a warm place until doubled in bulk. 

 

Punch dough down and turn out onto floured surface. Divide dough into 2 portions. Cover and let rest 25 minutes. Shape each portion into a loaf to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until double in bulk.

 

Preheated oven to 375 degrees F. Brush with egg wash and bake bread 35 to 40 minutes until golden. Cool on rack.

HOME-MADE BREAD: Having a sour dough starter handy when needed is an excellent idea if you'd like to have a go at making sour dough bread at home.

BASIC SOUR DOUGH STARTER:

 

 

 

1 tbsp. active dry yeast                                               

½ cup warm water

1 tsp. sugar                                                                 

2 cups all purpose flour

2 cups warm water                                                      

1 tbsp. sugar

 

 

 

To start starter:  Proof yeast in warm water and 1 tsp. sugar for 10 minutes. Stir down and let stand 5 minutes more. Add yeast water into flour in a large bowl. Add 2 more cups of warm water and 1 tbsp. sugar.  Stir well together. 

 

Put mixture in a covered container and stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. The time required to ferment depends on temperature of room.  If room is warm, let stand a shorter time than if room is cool. After yeast starts to ferment, refrigerate starter until ready to use.

 

To keep starter active: After using starter for recipe, mix ¾ cup water, ¾ cup all purpose flour and 1 tsp. sugar together and add into starter mixture in container. Let stand at room temperature till bubbly, at least 1 day. Cover and refrigerate until the next use. 

 

If starter is not used within 10 days, add 1 tsp. sugar to “feed” it and repeat adding sugar every 10 days.