Artisan bread cookbook recipe: the ultimate guide to beginners bread baking

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Artisan bread recipe cookbook The ultimate guide to beginners bread baking

DEVINA MILLER

INTRODUCTION If you’re tired of buying expensive bread that never seems to differ from the taste of the mass of bread out there or you are just itching of making your own as making bread by hands seems very therapeutic and also gives a sense of achievement. It is also less expensive not to mention giving you something to work on as it can be fun making bread- the anticipation, the trial and fail moments- either on your own or with other people. This book is a guide to understanding more about the basics of making bread for beginners though expert may also learn a thing or two in it. It contains simplest and clearest instruction for more than twenty fast and cheap recipes for making bread and not just that it also contain hacks so you can produce your own delicious and colorful bread. It also contains the benefits of the ingredients that will be need to make bread as so you will be on the safe side when experimenting on hopefully new recipes that you created. The table of content is also clickable so you can go straight to the bread recipe that caught your fancy.

So enjoy luxurious breakfast experience with these simple recipes created for your benefit . However, it is solely for informational and educational purpose only. It is in no way substitute for medicinal advice or treatment.

©2020 All right reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means , electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright owner. Disclaimer This book has been written and published strictly for educational and informational purpose only. It is not intended to serve as medical advice or treatment. You should always consult your physician before changing any aspect of your medical treatment. Any use of the information in this book is made on the reader good judgment after consulting with his or her physicians and is the reader sole responsibility. As I have special obsession with bread making as my grandmamma, lord rest her soul, is a talented baker. The information I intend to share in this book is only because it worked for me on a personal level and I’ve seen it work on others. Though some are from lifelong information I had stored away from the internet and are in no way to be substituted for medical counseling.

Table of Contents

CHAPTER 1 INTRODUCTION Basics equipment you will need to make bread Ingredients mostly used in making bread How to prepare a baking tin BASICS OF MAKING BREAD How to bake a no knead bread with recipe Oven should be at Measurement and scales Bakers term Bread cruise CARAWAY BREAD MILK BREA D CORN BREAD PECAN BREAD RYE BREA D Mickey bread

EASY HOMEMADE BREAD BASIC BREAD CUISINE MAPLE BREAD No yeast bread Honeyed bread Macy bread Apple bread Sunny bread Cinnamon oat bread Buttery bread Scented bread Musty bread Poppy bread German bread Formed bread Coconut bread Formed bread Yeasty bread

Tips and hacks to baking better bread

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CHAPTER 1 INTRODUCTION

Basics equipment you will need to make bread. Most of the equipment to make bread is actually already in your kitchen. The main equipments you need are; An oven Baking tin Mixing bowl ( though you can easily use a bowl as a replacement) Mixer (to get the feel of the bread you might use your hands but if the dough is a bit too much you should use the electric mixer)

Though whenever you want to go shopping you should consider buying this: Mixing bowl Mixer ( electric) Pastry knife Palette knife Bread knife Baking tray Baking stone Scale/ measuring cup and spoon Parchment paper Thermometer Dough divider/scraper Wire cooling racks

Proofing container Kitchen towel (linen tea towel) Proving basket (optional) Baking stone Baking tin: Before putting into the oven, the baking tin should be prepared.

How to prepare a baking tin Preparing a tin especially a baking tin can seems like a tedious job but it's actually quite simple and can be done with little effort. Sticking sponges can make it harder to take your cake from the tin without it breaking into pieces but thankfully there are a few things you can do in advance to smooth the way for easy removal. To smooth your cake or bread in this instance without it breaking actually has a couple of step to take.

The tin must be dusted and also grease with flour if you're baking a thing with a large surface so as not to stick. -

Firstly, you use a clean piece of kitchen towel which has butter ( you can use any other fat ingredients that's in the ingredients) to lightly greased around and on the tin which will create a thin layer of oil on the tin and prevent the bread mixture from sticking to the surface of the tin when on heat.

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Also, If the bread has wild base and shallow side(layer cake), you can apply a thin layer of grease((butter) on it then use baking paper to line the base of your tin so the mixture will not be disturb the paper.

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Loose-bottomed or spring-form tins do make it easier to lever your cake from the tin. To line a cheesecake tin: -

Draw around the base of the tin with a pencil on a sheet of greaseproof paper.

- First, you lay a sheet of greaseproof paper on the base of the tin then the draw around it with a pencil. - To fit it neatly into the base of the tin, cut the line slightly. - Then grease the empty tin with butter. - Now fit the paper into the greased tin and the butter will help it to stick in place so the bread mixture won't be disturbed when added.

To line round tin: - Lining a round tin, the base of the tin should be placed on a sheet of greaseproof paper. - Then you outline the circumference of the tin using sharp pencil. - Then you use a pair of scissors and cut around the line leaving a two inches border which can be folded over. - To allow the bolder to fit snugly into the base of your tin, snip along the additional margin and the bolder will be folded up to the side - Then take a strip of the paper around the side one inches taller than the height of the tin and also a little longer than the circumference. - Then this should be placed on the side of the tin while fitting it inside the folded margin of the base. To grease a loaf tin: - grease the empty tin with butter using a clean kitchen towel. - Then dust the inside of the tin lightly with flour. - Gently shake around the work surface so as to remove the excess flour. Oven: An oven is defined by Wikipedia as "a thermally insulated chamber used for the heating, baking, or drying of a substance,[1] and most commonly used for cooking" and that kind of sum it up.

Measuring scales( equipment and me

Ingredients mostly used in making bread You will learn more about this here. 1. Flour 2. Water 3. Leavening: Yeast, baking powder and baking soda 4. Salt 5. Sugar/ sweetener; syrup, honey, molasses, white sugar, brown sugar, powdered sugar. 6. Diary; basic diary unsalted butter, milk, buttermilk, cream cheese, sour cream 7. Egg 8. Oil/Fat; butter (melted or unsalted), oil and others. 9. Bread Improvers: chocolate (bar chocolates, chocolate chip, cocoa powder) Dried fruits, rolled oats, jellies, nut, jam, matcha powder and others

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BASICS OF MAKING BREAD So for those who haven't made bread before, the basics for making it is quite simple and the recipe below will also follow perfectly. So to make yours at home, follow this Golden and easy steps: STEP 1: ASSEMBLE THE INGREDIENTS. The ingredients which may be flour, sugar, salt, butter, warm water and dry yeast. You’ll need warm water, granulated sugar, instant OR active dry yeast, salt, vegetable or canola oil and flour. That’s it! Let's classify into the dry and the solid ingredients. The main dry ingredients are flour, sugar and salt and the main liquid ingredients is water and butter. The yeast will be mixed alone with water. STEP TWO: DISSOLVE THE YEAST AND ACTIVATE. As this is a simple process that may not take more than 6 minutes. Though it is possible to kill the yeast if the water used is too hot, do it us encouraged to aim for a slightly warmer than lukewarm of about 105f. Then in a bowl, add warm water, yeast and granulated sugar and mix gently. Let's sit for 5 min. After 5 min, the yeast would have swell up and fill the entire surface of the water. STEP 3: ADD REMAINING INGREDIENTS AND MIX Then you add the rest of the ingredients and mix for about two minutes. STEP 4: KNEAD THE BREAD

The process of kneading dough is actually the most important process as it determine how the bread texture is going to be. If you don't knead your dough enough by hand, or if you don't allow it enough time in the mixer, the dough will lack strength and an obvious sign of not enough kneading. So, if your bread dough cannot hold its shape or acts listless and fails to inflate and instead of rising, the dough will spread out flat. The dough may even fall back onto itself and collapse as the gases produced by the yeast escapes. Once baked, an under-kneaded bread loaf will be flat and dense in texture. So Kneading the dough allows gluten to form which lead to the dough rising better, being lighter and fluffier. You can knead by hand or with a mixer. If you knead with the dough hook on a mixer and you may need to knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are. STEP 5: FIRST RISE Put the elastic and smooth bread dough in a bowl that has been greased slightly with butter and cover it with plastic wrap. The plastic wrap traps the hot air inside the dough. PS: Be sure to spray the side of the plastic wrap that will touch the dough with oil! If your kitchen temperature is cool, your bread will take longer to rise. So when the air is cooler than normal, you might want to place the dough in a oven which has been turn on for 2-3 minutes and has been turn off, as we all know the oven trap heat for a long time. So it's the perfect atmosphere for the dough to rise. STEP 6: PUNCH DOUGH AND SHAPE IT So you should know that punching the dough down helps bread to have more consistent texture and rise and also helps in releasing any air pocket

that may have form. To Shape your dough, you should roll it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. You can punch it down and shape the dough quickly, then place in a greased bread pan. STEP 7: SECOND RISE The second rise will help shape your loaf of bread and takes about 30 minutes. Just like when the air is cool, you should turn on the oven for about 2 minute then turn it off and place the dough in it to allow for the second rise. STEP 8: BAKE THE BREAD Now what you have to do is to bake the bread which can take 30-40 minutes. To make sure that your bread is perfectly bake(firm and brown), you should use a digital cooking thermometer and fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees. The top will be golden brown. STEP 9: COOL THE BREAD So the last step is to cool the baked bread which should be removed from the oven but not the pan. Wait for 10-15 minutes, (if you leave it in the pan for longer than that, it will get steamed and some part of the bread may get soggy )then overturn the pan and leave the load out on a cooling rack to finish cooling. You can make use of the towel, just fold it to a size that can accommodate the bread. Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling.

How to bake a no knead bread A no knead bread is one that doesn’t needs kneading instead it is left to rise for a very long time, some people even leave it for overnight. Just imagine , sleeping in your room and your bread rising in the kitchen or wherever you happen to put it with no input of your, no hand aching folding, kneading of the dough, sounds wonderfully, right? First we’ll talk about the wonderful ingredients that makes it possible; the flour, the yeast ( active dry), warm water and salt(to give it flavor). Just follow this helpful steps Firstly, you mix the yeast, flour and salt in a bowl then you add water and stir. Then you leave it for 17 or more hours letting the yeast do the kneading for you while it also leavening it. Shape it into a loaf then allow to rise finally bake in a preheated dutch oven as dutch oven will allow the heat to get to their dough so do not try any other oven recipes 3 cup of all purpose flour 1 ¾ teaspoon of salt ½ teaspoon of yeast 1 ½ cup of water Direction Mix the dough ; combine flour, salt and yeast in a bowl and whisk then add water and stir till no dry dough remains. Let it rise : cover the bowl with plastic wrap and let it rise for 12 hours or more.

Shape it : then turn it on a well floured surface and pull and fold till it has becomes tighter and can hold its shape, shape it into a loaf shape. Lightly flour it then preheat the oven to 450 degree f for 30 minutes, if the dough has risen more than you like or has lose shape gently flour it and reshape it into a ball. bake : then open the dutch oven from the oven then transfer the dough into the dutch oven and bake for 30 minutes. Then remove the lid to bake for 10 more minutes. Then serve : remove the bread from oven and cool on a wire cooling rack then slice and serve. Tips You can add more flour if( use tablespoon if needed) if the dough is too stretchy for you. You can also put in a refrigerator though it will be for a longer time like three day but it will be worth it as it will give the better flavor and the dough will also be much easier to deal with. You can slash the dough after forming with knife so as to allow air to move easily. You can also add sugar and honey but it will become a fast no knead bread taking just 2 hours to rise.

Tips to baking better bread Proof your yeast : You may be wondering "what is proof". Okay, proofing is the act of testing the yeast to make sure it is alive and before you bake with a yeast be it active or fresh, you must test it first to make sure the yeast is alive. Though it is not recommended to proof rapid rise or instant yeast and when the yeast is dead, no amount of environment will help it become a productive leavening agent.

Steps to proof yeast. - A package of yeast, a tablespoon of white sugar and ½ cup of warm water (which has been heat to 100 degree F) can be used for the test. - The sugar should be whisked into the water till it dissolves. As we all know yeast eat sugar and excrete alcohol and carbon dioxide. Alcohol and carbon dioxide are what the pockets in bread are filled with as bread bakes. In other words, sugar makes a feast for the yeast. - Once the sugar has been dissolved and evenly distributed throughout the water, add the yeast. Stir gently and let it sit. - After 5-10 minutes, the yeast should begin to form a creamy foam on the surface of the water. That foam means the yeast is alive. Now the yeast can be used or combine the yeast mixture with the flour and other dry ingredients in your recipe but if there is no foam, the yeast is dead and you should start over with a new packet of yeast. PS: Too much heat will kill the yeast, it shouldn't be prove in a very hot place, and use water that is warm rather than hot. Test the water with a clean finger – it should be about body temperature. You can also use colder water if you want a slower rise.

The rest of the tip is written at the back of the book so as to not overwhelm you.

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Measuring and scales To get the correct measurement for ingredients in this book as most of them are measured in cup. So the measurement will be written here as the place where you can get the correct measurement in gram. But first we will covert tablespoon to cup. Unit 16 tablespoons 12 tablespoons 10 tablespoons + 2 teaspoons 8 tablespoons 6 tablespoons 5 tablespoons + 1 teaspoon 4 tablespoons 2 tablespoons + 2 teaspoons 2 tablespoons 1 tablespoon 1 pint 1 quart 1 tablespoon 1 cup 1 cup

Equivalents 1 cup 3/4 cup 2/3 cup 1/2 cup 3/8 cup 1/3 cup 1/4 cup 1/6 cup 1/8 cup 1/16 cup 2 cups 2 pints 3 teaspoons 48 teaspoons 16 tablespoons

Then we will talk about the ingredients. Flour US cups 1/8 cup 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup

Amount in Grams 17g 35g 46g 70g 95g 105g 140g

Yeast Yeast 1 teaspoon instant dry yeast 2 1/4 teaspoons instant dry yeast 1 tablespoon instant dry yeast 7 grams instant dry yeast

Honey US cu ps 1/8 cu p 1/4 cu p 1/3 cu p 1/2 cu p 2/3 cu p 3/4 cu p 1 cu

Amount in Grams 45g 85g 110g 170g 225g 250g 340g

Gram 3.1 grams 7 grams 9.3 grams 21 grams fresh yeast

p

Maple Syrup US cu ps 1/8 cu p 1/4 cu p 1/3 cu p 1/2 cu p 2/3 cu p 3/4 cu p 1 cu p

Amount in Grams 45g 85g 110g 170g 225g 250g 340g

Molasses US cu ps

Amount in Grams

1/8 cu p 1/4 cu p 1/3 cu p 1/2 cu p 2/3 cu p 3/4 cu p 1 cu p

40g 80g 110g 165g 215g 245g 325g

Raisins US cu ps 1/8 cu p 1/4 cu p 1/3

Amount in Grams 20g 40g 50g

cu p 1/2 cu p 3/4 cu p 1 cu p

75g 115g 150g

Cornmeal US cu ps 1/8 cu p 1/4 cu p 1/3 cu p 1/2 cu p 3/4 cu p 1 cu

Amount in Grams 20g 40g 50g 75g 115g 150g

p

Buttermilk US cups 1/8 cup 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup

Gram s 30g 55g 75g 115g 150g 170g 225g

Butter & margarine

Bakers term Prep time: time it will take to mix, get the bowls out or premix. Cook/bake time: time it will take to bake or cook. Rise time: the time it will take the yeast to rise. Fast bread: breads that doesn't take too long to cook as it doesn't need rising time. There's no yeast in it. Dough: the thick elastic stuff we get after mixing the flour with the yeast. Knead: to fold dough over and over and combine it by hand on a hard surface. Grease: to coat the inside of a pan with butter or any other fatty substance so as to prevent sticking. Combine: to stir ingredient together until its mixed thoroughly. Beat: to stir ingredient together very fast so as to incorporate air. Batter: a thin mixture of flour, diary egg and other ingredient so that it is liquid to pour. Whisk: a kitchen tool that mix ingredient together . Sourdough starter: a natural starter like pre fermenting or levain. Levain: mixture of flour and water that is allowed to ferment before adding it into the main dough. Leavening: an ingredient which produce gas which causes baked goods to rise like baking powder, baking soda or yeast. Glaze: to coat with a sugar based sauce. Sourdough: a bread leavened by a natural starter. Fermentation: the process whereby yeast consume starch and sugar in bread dough to produce alcohol and CO2 gas.

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Shortening: as fat interferes with the formation of long gluten shortening the strand so it is any type of fat that is added to a recipe. Scald: to heat a liquid near boiling. Retarding: this is deliberating slowing the fermentation of the bread for increasing color and flavor by putting in on ice or in a refrigerator. Proof: to allow bread dough to rise. Pre-ferment: a fermented dough such as sourdough starter added to a bread to provide leavening. Oven spring: the quick initial rise of bread that is triggered by the heat of the oven. Tooth pick check: this is when you use toothpick to check if a bread is fully bake. You stick a toothpick into a bread if it comes out with dough sticking on it then it is not fully baked but if it comes out smoothly with no residue sticking on it then it is fully baked.

Kosher bread Kosher bread is one of the fast bread I’m fond of as it takes no more than an hour to prepare. Just prepare it after you wake up then you can have your delicious bread before you officially start your day. Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour Ingredients 2 cups of unbleached white flour ½tablespoons of baking soda ½Tablespoons of baking powder ½ kosher salt. ½ tablespoon of unsalted butter ½ tablespoon of grounded pepper 2½ chopped reeks, the green and white part only 1½ cup of Sour cream Direction Preheat the oven to 375f. - melt the butter in a medium heat then stir with leeks and cook till it's softened. - Whisk egg then stir with reeks, sour cream and pepper. - Then stir salt, flour, baking soda and baking powder together in a medium bowl.

- Then add the flour mixture till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

NECTAR BREAD Ingredients 1/2 cup of rye flour 2 1/2 cups bread flour 2 teaspoons of active dry yeast 1 cups of warm water 1 ½ tablespoons of brown suga r 2 tablespoons of melted butter 1 teaspoons salt 1 large whisked egg ½ cup of raisin

Conventional Method In a large bowl, combine the water, yeast and sugar. Stir until incorporated and dissolved. Mix the raisin and egg until incorporated. Stir in the rye flour and 2 cups of bread flour and gently add the remaining flour till the dough can be kneaded. Grease the bowl with a bit of oil. Place the dough in the oiled bowl and then turn it over to also oil the top. Knead until its smooth and elastic. This make may take about 8 – 10 minutes As this ensures the dough won't dry out while it is rising. Cover the bowl loosely with a thin towel or cloth. Let the dough rise until it has doubled in size. Punch the dough down and shape into a loaf. Turn the dough into a prepared loaf pan.

Cover with a kitchen towel and let it rise in a warm until doubled. Position the oven rack in the middle of the oven. Preheat the oven to 350 F. Bake the bread for about 30 minutes to 40 minutes until golden brown. Serve and enjoy!

Brown bread The brown bread is actually one of the simple bread recipe that I’ve learnt. Ingredients 1½ cup of Bread flour 1 tablespoon of Brown Sugar ½ tablespoon of nutmeg ¾ tablespoon of Salt 1 tablespoon of Baking powder ½ Baking soda 1 whisked Egg 4 tablespoon of unsalted melted Butter 1 tablespoon of cinnamon

Direction - preheat the oven to 275f. - then mix the flour, baking powder, baking soda, brown sugar and salt together in a medium bowl. - Whisk egg then stir with cinnamon and nutmeg. - Then add the flour mixture till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

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Bread cruise. prep Time - 40 minutes Cook Time - 40 minutes Total Time - 1 hour20 minutes Ingredients 2 cups warm water 1/2 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons of kosher salt 1/4 cup vegetable oil 6 cups of bread flour. Direction Preheat the oven to 375f. - melt the butter in a medium heat then stir with leeks and cook till it's softened. - Whisk egg then stir with reeks, sour cream and pepper. - Then stir salt, flour, baking soda and baking powder together in a medium bowl. - Then add the flour mixture till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool.

- Then serve.

CARAWAY BREAD Ingredients. 6 cups of bread flour ¾ cup of canned pumpkin 1 tablespoon of baking powder ½ tablespoon of baking soda 1/4 cup of milk 4½ teaspoon of nectar 2½ tablespoons unsalted melted butter 2½ tablespoons caraway seed Direction Preheat the oven to 375f. - mix the butter, nectar and milk in a medium bowl. - Whisk egg then stir with caraway seed and canned pumpkin. - Then stir salt, flour, baking soda and baking powder together in a medium bowl. - Then add the flour mixture till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

Enjoy!

MILK BREAD Prep:20 mins Cook:40 mins Total:60 minutes Ingredients Glaze 2 cup of hard flour. ½ of buttermilk I tablespoon of ginger ½ tablespoon of semi skimmed milk. A large egg beaten ¼ tablespoon of kosher salt A large reek, preferably think sliced. ½ tablespoon of suger 2 tablespoon of active dry yeast 2 cups of warm water

Direction - Dissolve a tablespoon of sugar in warm water and then stir in yeast in a large bowl. - Allow it to proof until the yeast resembles a creamy foam, about 5 minutes. Stir in the melted butter, semi skimmed milk, ginger, kosher salt and egg. Mix in 2 cups of bread flour and honey then slowly add the remaining bread flour so you can have dough that can be kneaded, neither too soft nor too hard. You may not have to use the full amount of bread flour that is called for which depends on your ingredients and the weather. Then turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time. Once the dough is stick enough, Place it in a greased bowl and flip the dough over so the top is also lightly greased. The bowl should be covered with a clean kitchen towel and let the dough rise in a warm, draft-free place until it has doubled in size. Now punch down the dough. Then cover it again and let it rise for another 45 minutes. Punch down the dough a second time. Turn out onto a lightly floured board or surface to knead the dough briefly.

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Grease a baking sheet and cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet. Cover and let the dough rise for about 45 minutes or until doubled in size. Bake loaves at 375 F for 35 minutes or until the bread is brown and feels firm to touch. Remove the loaves from the oven and let them cool on a rack. Then It is ready to be serve

CORN BREAD Ingredients ¼ cup of full-fat yogurt 1/2 cup of buttermilk 1 tablespoon of baking powder ½ tablespoon of baking soda 1 tablespoon sugar 2 teaspoons salt 3 cups bread flour 1 cup of rye flour 1 whisked egg 1 tablespoon cornmeal Melted butter DIRECTION

Preheat the oven to 375f. - mix the buttermilk, sugar, cornmeal and yogurt in a mixing bowl. - Then stir salt, rye flour, bread flour, baking soda and baking powder together in a medium bowl. - Then add the flour mixture till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

PECAN BREAD Prep: 20 mins Cook: 4 hrs Total: 4 hrs 20 mins Servings: 12 serving. . Ingredients 2 ½ cups rye flour 1 1/2 cups bread flour 1 tablespoon of yeast 1/2 teaspoon of salt 1 cup of pure maple syrup 1 cup of lukewarm milk 1 tablespoon of pecan 2 cups of warm water

Direction -

In a large bowl, dissolve a tablespoon of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

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Whisk together the rye flour, all-purpose flour and salt in a large bowl or the bowl of a stand mixer.

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Stir the pecan into the lukewarm milk and honey until it dissolves.

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Then slowly stir milk mixture into the dry ingredients.

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Knead the dough until it is shiny and all the flour is incorporated. Divide into two portions.

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Butter the insides of two tin cans (at least 19 ounces each) or two ceramic bowls or ramekins, each one large enough to hold 1 1/2 cups of batter.

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Tent the molds with aluminum foil, leaving about an inch of airspace for the bread to rise as it cooks. The dough should only fill 2/3 part of the tin. Secure the edges of the foil tightly around the rims of the molds with twine or rubber bands.

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Place the molds in your slow cooker (rest cans, if using, on a trivet or canning jar lid inside the cooker to help the steam circulate). Pour in enough hot water into the slow cooker to cover the lower half of the molds (about 2 cups).

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Put the lid on the cooker and raise heat to high. Allow it to simmer for 4 hours, checking occasionally to ensure that the water hasn't boiled out.

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Remove bread and serve immediately.

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Enjoy!

(you may use the oven if it pleases you, just check the other recipes for guidance)

To prepare with an oven After all ingredients has been added and the dough is well developed. Once the dough is stick enough, Place it in a greased bowl and flip the dough over so the top is also lightly greased. The bowl should be covered with a clean kitchen towel and let the dough rise in a warm, draft-free place until it has doubled in size.

Now punch down the dough. Then cover it again and let it rise for another 45 minutes. Punch down the dough a second time. Turn out onto a lightly floured board or surface to knead the dough briefly. Grease a baking sheet and cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet. Cover and let the dough rise for about 45 minutes or until doubled in size. Bake loaves at 375 F for 35 minutes or until the bread is brown and feels firm to touch. Remove the loaves from the oven and let them cool on a rack. Then It is ready to be serve

Brown pretzel Prep:90 mins Cook:25 mins Total:115 mins

Ingredients ½ cup of sugar 1 cups of warm water 2 tablespoon of yeast 1/3 cup of melted butter 5 ½ cups rye flour ¾ cup baking soda 1 large beaten egg 1 cup of buttermilk

Direction -

Mix warm water, sugar and yeast in a large bowl till it dissolves.

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Add the egg and buttermilk to the yeast mixture in the bowl of the stand mixer.

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Add the flour to the yeast and water mixture and mix smooth and elastic. It should be slightly sticky.

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Cover the dough with a kitchen towel and allow it to rise until it has doubled in size.

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Preheat the oven to 450F.

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Separate the dough into four equal balls if you are making large pretzel bowls. If you're looking to make smaller pretzel bowls or buns, divide the dough into 8 equal balls. Form them into balls by pinching the dough underneath the rounded side, kind of like a balloon shape. Twist as you pinch. This will help the balls stay round when they cooks. Place them on a greased cookie tray and allow them to rest for 20 to 30 minutes.

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Boil 8 to 10 cups of water in a large pot, then add the baking soda. Stir and return the water back to a boil. This will be the bath that the pretzels will be cooked in before baking. This step gives the bread its beautiful dark color and unique flavor.

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Add the pretzel balls to the water one at a time. Boil for 30 seconds, then flip the ball with a slotted spoon and boil on the other side for 30 seconds.

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Then remove it from the water with the slotted spoon and place it on a parchment-lined baking sheet.

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Brush the top of the dough balls with the

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Using a very sharp knife, make a cross cut over the top of each pretzel bowl.

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You can sprinkle the tops with salt now, or wait until after they have been baked. If you wait until after they've been baked, brush them with melted butter before sprinkling with salt to help it stick.

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Bake in the preheated oven for 15 to 20 minutes or until dark brown and crusty. Cut the top off, hollow out the bowl and fill with your favorite soup

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Mickey bread Ingredients 1 1/2 cups of warm water 1 1/2 tablespoons active dry yeast 1/2 cup molasses 1 ½ tablespoon of sugar 4 teaspoon salt 2 tablespoon of melted butter 2 tablespoons pecan 2 3/4 cups all purpose flour 3 cups bread flour (approximately) Optional: cornmeal for baking sheet

Direction -

Mix warm water, sugar and yeast in a large bowl till it dissolves.

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Stir in the molasses, salt, pecan, melted butter, and rye flour.

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Mix in 2 cups of bread flour. Slowly add the remaining bread flour until it can be knead.

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Knead dough for 7 minutes.

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Then place the dough in a greased bowl. Flip the dough over so that top is also lightly greased.

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Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about an hour or until it has doubled in size.

Enjoy!

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Punch down the dough.

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Cover it again and let it rise for another 45 minutes.

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Punch down the dough a second time. Turn out onto a lightly floured board or surface and knead the dough briefly.

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Grease a baking sheet. Sprinkle the sheet with cornmeal (optional).

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Cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet.

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Cover and let the dough rise for about 45 minutes or until doubled in size.

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Bake loaves at 375 F for 35 minutes or until the bread sounds hollow when tapped on.

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Remove the loaves from the oven and let them cool on a rack.

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Once cooled, store your loaves in a plastic bag to keep the bread soft.

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The loaves can be wrapped in plastic and frozen.

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Then it is ready to be served.

EASY HOMEMADE BREAD This is the recipe you should follow for making homemade bread in the oven: 2 cups warm water 1/2 cup brown sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 1cup of rye flour 3 1/2 cup of bread flour Direction -

In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

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Mix salt and oil into the yeast. Mix in rye flour then add the bread flour one cup at a time.

-

Turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time.

-

Then Place in a well oiled bowl, and turn dough to coat.

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Cover with a damp cloth and Allow to rise until doubled in bulk, about 1 hour.

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Punch dough down. Knead for more minutes and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

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Bake at 350 degrees F (175 degrees C) for 30-40 minutes.

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Cool, brush with butter and enjoy!

BREAD CUISINE Prep Time: 20 minutes Cook Time: 40 minutes Rise time: 1 hour 30 minutes Total Time: 1 hour Servings: 24 Calories: 131kcal Ingredients 2 cup of Rye flour 3 ½ cup of bread flour 2 cups room temperature water 1/2 cup brown sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup of canola oil

Instructions -

-

In a large bowl, dissolve a tablespoon of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom.

-

Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more warm water, until you get the correct consistency.

-

Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

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Punch dough down. Knead for more minute and divide in half. Shape into loaves and place into two greased loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

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Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

BASIC BREAD Prep Time: 10 minutes Cook Time: 3 hours 20 minutes Resting time: 20 minutes Total Time: 3 hours 30 minutes Servings: 10 Ingredients 1 cup warm water 1/4 cup white sugar 2 1/2 tsp active dry yeast 3/4 teaspoons salt 2 tablespoon of melted unsalted butter 3 cups of bread flour 1 whisked egg 1 tablespoon of cinnamon Instructions -

In a large bowl, dissolve a tablespoon of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

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In a large bowl, mix egg, butter, sugar, salt, and cinnamon. When the butter water is warm to the touch, pour it into the large bowl. Add yeast water.

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Begin adding bread flour one cup at a time.

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When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

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Knead in the remaining flour until the dough is firm and smooth.

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Put the dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.

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Punch down dough and turn out onto a floured board. Knead bubbles out of dough.

-

Divide dough into two equal halves.

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Preheat oven 375 F. Form dough into two loaves and Place in buttered bread pans.

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Cover and let rise until double in size, about 30 to 45 minutes

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Melt 1 tablespoon of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops.

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Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.

MAPLE BREAD Ingredients 6 cups bread flour 1 package active dry yeast 1 tablespoon salt 1 tablespoon of pure maple syrup 3 tablespoons of melted butter 1/2 cup of warm water 1 cup of buttermilk 2 tablespoons honey 1/2 teaspoon apple cider vinegar

Direction -

In a large bowl, add the warm water and yeast. Stir the mixture until the yeast is dissolved.

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In a large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warm to the touch, pour it into the large bowl. Add yeast water.

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Begin adding bread flour one cup at a time.

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When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

-

Knead in the remaining flour until the dough is firm and smooth.

-

Put the dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.

-

Punch down dough and turn out onto a floured board. Knead bubbles out of dough.

-

Divide dough into two equal halves.

-

Preheat oven 375 F. Form dough into two loaves and Place in buttered bread pans.

-

Cover and let rise until double in size, about 30 to 45 minutes

-

Melt 1 tablespoon of butter. Brush butter on to bread tops. Using a sharp knife, make three light slashes across the bread tops.

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Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.

Yeasty bread Ingredients 1/2 cup orange juice 1/2 cup of warm water 1/2 tablespoon of vegetable oil 2 teaspoons grated orange rind 2 teaspoons of honey 2 1/2 teaspoons active dry yeast 1 teaspoon finely ground ginger 1 teaspoon of kosher salt 3 cups all purpose flour

Direction -

In a large bowl, add the warm water and yeast. Stir the mixture until the yeast is dissolved.

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Add the orange juice, water, vegetable oil, grated orange rind, sugar, ginger, and salt to the mixture

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Mix until the sugar is dissolved.

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Mix in enough flour, 1/2 cup at a time, to form soft dough.

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Turn the dough out onto a floured board and knead it for about 5 minutes. Add more flour, 1 tablespoon at a time, if needed.

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Put the dough in a greased bowl, turning it so all sides are lightly greased.

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Cover the dough and let it rise in a warm place for 1 hour or until doubled in bulk.

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Punch down the dough. Turn it out onto a lightly floured board and quickly knead the dough for about 2 minutes to get the air bubbles out.

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Shape the dough into a loaf.

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Place the loaf in a greased loaf pan.

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Cover and let rise for 30 minutes or until doubled.

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Bake until golden brown.

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Remove from the pan and let cool completely on a wire rack before slicing. Serve and enjoy!

Simple bread Ingredient -

1 cup warm water

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1/4 cup white sugar

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2 tablespoon active dry yeast

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3/4 teaspoons of salt

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2 tablespoon of vegetable oil

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3 cups of bread flour 1 cup of sour milk

Direction -

In a large bowl, add the warm water, sugar and yeast. Stir the mixture until the yeast is dissolved.

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In a large bowl buttermilk, vegetable oil and salt.

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Add yeast water.

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Begin adding bread flour one cup at a time.

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When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.

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Knead in the remaining flour until the dough is firm and smooth.

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Put the dough in a buttered bowl and flip dough so that the top of it is lightly buttered. Cover and let rise until double in size, about 45 to 60 minutes.

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-

-

Punch down dough and turn out onto a floured board. Knead bubbles out of dough. Divide dough into two equal halves.

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Preheat oven 375 F. Form dough into two loaves and Place in buttered bread pans.

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Cover and let rise until double in size, about 30 to 45 minutes

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Grease a sharp knife with oil, make three light slashes across the bread tops.

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Place in oven and bake for 45 minutes or until golden brown. Remove from pans and let cool on a rack or dishtowel.

Macy bread Ingredient -

6 cups of bread Flour

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6 tablespoon of Butter

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½ cup of Sugar

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2 tablespoon of Salt

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2 large Egg(whisked)

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½ tablespoon of ground mace

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5 tablespoon of active dry Yeast

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2 cups of Buttermilk

Direction -

In a large bowl, add the warm water, sugar and yeast. Stir the mixture until the yeast is dissolved.

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Coat the spoon with oil and stir in the unsalted melted butter, ground mace, buttermilk and salt.

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Mix in 5 cups of bread flour then slowly add the remaining bread flour so you can have a dough that can be kneaded, neither too soft nor too hard. You may not have to use the full amount of bread flour that is called for which depends on your ingredients and the weather.

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Then turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time.

Enjoy!

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Once the dough is stick enough, Place it in a greased bowl and flip the dough over so the top is also lightly greased.

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The bowl should be covered with a clean kitchen towel and let the dough rise in a warm, draft-free place until it has doubled in size.

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Now punch down the dough.

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Then cover it again and let it rise for another 45 minutes.

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Punch down the dough a second time. Turn out onto a lightly floured board or surface to knead the dough briefly.

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Grease a baking sheet and cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet.

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Cover and let the dough rise for about 45 minutes or until doubled in size.

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Bake loaves at 375 F for 35 minutes or until the bread is brown and feels firm to touch.

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Remove the loaves from the oven and let them cool on a rack.

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Then It is ready to be serve

Musty bread Ingredients -

6 cup of bread Flour

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2 tablespoon of Butter

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4 tablespoon of Yeast

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2 tablespoon of Sugar

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2 tablespoon of Salt

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2 whisked Egg

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2 tablespoon of Nectar

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2 teaspoon of dry mustard

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1 cup of Oat milk Direction

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In a large bowl, add the warm water, sugar and yeast. Stir the mixture until the yeast is dissolved.

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Add the dry ingredients then the wet to the mixture

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Mix until it is all dissolved.

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Mix in enough flour, 1/2 cup at a time, to form soft dough.

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Turn the dough out onto a floured board and knead it for about 5 minutes. Add more flour, 1 tablespoon at a time, if needed.

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Put the dough in a greased bowl, turning it so all sides are lightly greased.

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Cover the dough and let it rise in a warm place for 1 hour or until doubled in bulk.

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Punch down the dough.

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Turn it out onto a lightly floured board and quickly knead the dough for about 2 minutes to get the air bubbles out.

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Shape the dough into a loaf.

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Place the loaf in a greased loaf pan.

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Cover and let rise for 30 minutes or until doubled.

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Bake until golden brown.

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Remove from the pan and let cool completely on a wire rack before slicing. Serve and enjoy!

Apple bread Ingredients -

3 cup of bread Flour

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2 cup of rye flour

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4 tablespoon of Butter

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2 tablespoon of Baking powder

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½ tablespoon of Baking soda

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½ cup of nectar

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1 ½ tablespoon of Salt

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6 tablespoon of Apple sauce

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2 large whisked Egg

Direction Preheat the oven to 375f. - mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

No yeast bread Ingredients -

6 cup of all purpose Flour

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4 tablespoon of Butter

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1 ½ tablespoon of Baking powder

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½ tablespoon of Baking soda

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3 ½ tablespoon of Sugar

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1 cup of buttermilk

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31 ½ tablespoon of Nutmeg

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1 ½ tablespoon of Salt

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2 large whisked Egg

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2 ½ tablespoon of Honey Direction Preheat the oven to 375f.

- mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

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Sunny bread Ingredients -

6 cup of bread Flour

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4 tablespoon of Butter

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4 tablespoon of yeast

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¾ tablespoon of Sunflower oil

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4 tablespoon of Sugar

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1 ½ tablespoon of Salt

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2 large whisked Egg

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½ tablespoon of Honey Direction

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In a large bowl, combine the water, yeast and sugar. Stir until incorporated and dissolved for about 7 minutes.

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mix the dry ingredient then the wet in a bowl but do not mix in all the bread flour. Then pour in the yeast mixture and mix. slowly add the remaining bread flour so you can have a dough that can be kneaded, neither too soft nor too hard. You may not have to use the full amount of bread flour that is called for which depends on your ingredients and the weather. Then turn the dough out onto a floured board and knead for about 5 minutes. If the dough is too sticky, knead in more bread flour, a tablespoon at a time. Once the dough is stick enough, Place it in a greased bowl and flip the dough over so the top is also lightly

greased. The bowl should be covered with a clean kitchen towel and let the dough rise in a warm, draft-free place until it has doubled in size. Now punch down the dough. Then cover it again and let it rise for another 45 minutes. Punch down the dough a second time. Turn out onto a lightly floured board or surface to knead the dough briefly. Grease a baking sheet and cut the dough in half. Shape each half into a small, round loaf. Place both round loaves on the baking sheet. Cover and let the dough rise for about 45 minutes or until doubled in size. Bake loaves at 375 F for 35 minutes or until the bread is brown and feels firm to touch. Remove the loaves from the oven and let them cool on a rack. Then It is ready to be serve

Enjoy!

Honeyed bread Ingredients -

1 ½ cup of rye flour

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4 cup of bread Flour

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4 tablespoon of almond oil

-

4 tablespoon of Yeast

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2 ½ tablespoon of Sugar

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1 ½ tablespoon of Salt

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2 large whisked Egg

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1 ½ tablespoon of Honey Direction

-

In a large bowl, combine the water, yeast and sugar. Stir until incorporated and dissolved for about 7 minutes.

-

mix the dry ingredient then the wet in a bowl but do not mix in all the bread flour. Then pour in the yeast mixture and mix.

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gently add the remaining flour till the dough can be kneaded.

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Grease the bowl with a bit of oil. Place the dough in the oiled bowl and then turn it over to also oil the top. This ensures the dough won't dry out while it is rising. Cover the bowl loosely with a thin towel or cloth. Let the dough rise until it has doubled in size .

- grease the empty tin with butter using a clean kitchen towel. Then dust the inside of the tin lightly with flour. Gently shake around the work surface so as to remove the excess flour.

-

Once the dough has risen, lightly coat your hands with flour and divide the dough into 2 parts, gently shaping each into a loaf but do not knead.

-

Place each loaf in one of the prepared baking pans. At this point, the dough will not completely fill the pans.

-

Allow the loaves to rise another 45 minutes until almost doubled. During this time, preheat the oven to 425 degrees F.

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Before placing the loaves in the oven, brush the tops with melted butter. Bake at 425 degrees F for 10 minutes. Then, reduce the oven temperature to 375 degrees F and bake 20 minutes more.

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Remove the loaves from the pans and place on a wire rack. While the loaves are still hot, brush with additional butter.

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Serve and enjoy!

Scented bread Ingredient -

6 cup of Flour

-

4 tablespoon of melted Butter

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2 tablespoon of Yeast

-

2 tablespoon of Sugar

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1 ½ tablespoon of Salt

-

2 large whisked Egg

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2 tablespoon of Honey

-

1 cup of Almond milk Direction

- Dissolve a tablespoon of sugar in warm water and then stir in yeast in a large bowl. - Allow it to proof until the yeast resembles a creamy foam, about 5 minutes. - Then mix the remaining sugar, salt, honey, almond milk and melted butter into the yeast. Mix in flour which should be one cup at a time. - Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. - Punch the dough down. Knead it for a minute and divide it in half. You can shape it into loaves and place it into two greased 6×8inch loaf pans. - Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. - Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

Coconut bread Ingredients -

5 cup of bread Flour

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3 tablespoon of Coconut oil

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1 ½ tablespoon of Baking powder

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½ tablespoon of Baking soda

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2 tablespoon of Sugar

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1 ½ tablespoon of Salt

-

1 large whisked Egg

-

2 ½ tablespoon of Honey

-

1 cup of Almond milk Direction Preheat the oven to 375f.

- mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

Formed bread Ingredients -

6 cup of bread Flour

-

4 tablespoon of Butter

-

1 ½ tablespoon of Baking powder

-

½ tablespoon of Baking soda

-

3 tablespoon of Sugar

-

2 tablespoon of Salt

-

2 large whisked Egg

-

2 ½ tablespoon of Honey Direction Preheat the oven to 375f.

- mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

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Cinnamon oat bread Ingredients -

6 cup of bread Flour

-

3 tablespoon of melted Butter

-

4 tablespoon of Yeast

-

2 tablespoon of Sugar

-

1 ½ tablespoon of Salt

-

2 large whisked Egg

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½ cup of Cinnamon

-

1 cup of Oat milk

-

3 tablespoon of Honey

-

Direction - Dissolve a tablespoon of sugar in warm water and then stir in yeast in a large bowl.

-

- Allow it to proof until the yeast resembles creamy foam, about 5 minutes. - in a bowl mix all the wet ingredient into the yeast.

-

Then mix in dry ingredients but Mix in flour which should be one cup at a time.

-

PS : The dough should have come together, you can use the hand mixer or the stand mixer though there are several technique for all this. You can remove the dough from and put on the baking Stone. Press down on it and roll it away from you. It will looks

most flat in this instance. Then roll it on itself and rotate to a quarter before starting the process again. -

You can use it to clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields makes a very dry loaf of bread, so if you're worried you added too much just add more hot water, until you get the correct consistency.

-

- Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

-

- Punch the dough down. Knead it for a minute and divide it in half. You can shape it into loaves and place it into two greased 6×8inch loaf pans.

-

- Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

-

- Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

-

-

Buttery bread Ingredients -

5 cup of bread Flour

-

3 tablespoon of Butter

-

1 ½ tablespoon of Baking powder

-

½ tablespoon of Baking soda

-

3 tablespoon of Sugar

-

1 ½ tablespoon of Salt

-

½ cup of buttermilk

-

1 large whisked Egg

-

2 tablespoon of Nectar Direction Preheat the oven to 375f.

- mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve. Enjoy

Poppy bread Ingredients -

6 cups of bread Flour

-

3 tablespoon of Butter

-

1 ½ tablespoon of Baking powder

-

½ tablespoon of Baking soda

-

½ cup of Apple sauce

-

2 tablespoon of Poppy seed mix

-

½ cup of Nectar

-

1 ½ tablespoon of Salt

-

1 large whisked Egg

Direction Preheat the oven to 375f. - mix the wet then the dry ingredient including baking soda and baking power in a mixing bowl. - Then add the flour till it's thick and scrape into the pan. - Bake until the top is brown and feels firm which should be about 50 minutes. - loosen it then wait for it to cool. - Then serve.

GERMAN BREAD -

Prep:15 mins

-

Cook:25 mins

-

Prove Time:2 hrs

-

Total:2 hrs 40 mins

-

Ingredients

-

5 cups white bread flour (sifted)

-

2 teaspoons kosher salt

-

1 tablespoon dried yeast

-

3 tablespoons of melted butter

-

1 1/2 cups warm water

-

1 cup of buttermilk Direction - Dissolve a tablespoon of sugar in warm water and then stir in yeast in a large bowl. - Allow it to proof until the yeast resembles a creamy foam, about 5 minutes. - Then mix the remaining sugar, salt, melted butter and buttermilk into the yeast. Mix in flour which should be one cup at a time.

-

PS : The dough should have come together, you can use the hand mixer or the stand mixer though there are several technique for all this. You can remove the dough from and put on the baking Stone. Press down on it and roll it away from you. It will looks

most flat in this instance. Then roll it on itself and rotate to a quarter before starting the process again. -

You can use it to clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields makes a very dry loaf of bread, so if you're worried you added too much just add more hot water, until you get the correct consistency.

- Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. - Punch the dough down. Knead it for a minute and divide it in half. You can shape it into loaves and place it into two greased 6×8inch loaf pans. - Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. - Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!

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Tips to baking better bread

Make sure your ingredients are all with you.

You should use organic bread flours that are rich in protein.

Rise it at 70F The best and most flavorful bread rises slowly at cooler temperatures. In the summer in a warmer climate, you may need to put your bread in a cooler location to rise. Adjust the rising so that you can maintain this optimum temperature.

The actual amount of flour that you need will depend on the relative humidity in your kitchen on the day that you bake. Use the right yeast Instant yeast is fast but the bread isn’t given a chance to develop fully. Store your yeast properly Bake more bread Use water with little amount of chlorine. So use bottled water instead of tap water to make your breads. Chlorine found in most tap water can kill the yeast which will keep the dough from rising. Make sure your yeast is in date.

Treat salt with care Use less flour than you think you need The bread dough should actually be very sticky when you put it to rise for the first time as the flour will absorb a lot of the stickiness during the first rising. Don’t be tempted to make the dough “smooth and elastic” in the first kneading, as so many recipes say. Your bread will turn out heavy. Instead, reserve up to a third of the flour that the recipe calls for to add after the first rising. Then knead it in one handful at a time. And stop as soon as you can handle the dough without it sticking to your hands or the countertop. Take your time

Don’t be in a hurry to get your bread in the oven. Preheat the oven before putting in your bread dough for at least 20 minutes.

Some artisan bakeries preheat the oven for a full hour. Bake bread at 425F for a crisp browned, caramelized crust. Preheat the pan before putting in your bread or place the bread pan on a baking stone – use parchment paper to transfer your dough to the pan. Measure carefully Proofing shouldn't be too long

If you would like to leave the dough to rise for longer maybe for overnight, just put it in a cold place such as the fridge. Then take it out for some heat to warm up a bit before you shape it. Create the crust texture that you want. Add all the oil and a cup of the water, reserving the rest to use as needed, then start to mix on a slow speed initially to bring the dough together. If you start too fast, the flour will fly everywhere Brush loaves with water before baking for a crustier loaf. Brush with egg before baking for a softer, golden loaf. Brush with butter when you bring the bread from the oven for a very soft crust. Don’t rush bread baking

Keep Your Eye on the Oven….

Master a Basic, Then Expand. .

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