Everydaybread Recipes
EASY EVERYDAY BREAD
Don't let the long list of ingredients scare you. This is a very easy bread to make because you don' t have to knead it and the dough doesn't need to rise. I make this at home every other week. It's perfect as a breakfast bread!
Provided by Tophondo
Categories Breads
Time 1h55m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Butter two rectangular 4-pints pans.
- Mix all the dry ingredients carefully.
- Add buttermilk and treacle, stir thoroughly.
- Distribute the batter in the pans.
- Bake for 100 minutes.
- Check the loaves after 50 minutes. If they have gotten a beautiful dark color, cover them with foil for the rest of the baking time so they don't get burned.
- Let them get cold under a baking cloth before you put them in plastic bags and into the freezer.
Nutrition Facts : Calories 1766.1, Fat 28.9, SaturatedFat 5.6, Cholesterol 19.6, Sodium 3107.9, Carbohydrate 343.5, Fiber 42.2, Sugar 119.3, Protein 59.5
EVERYDAY BREAD
Steps:
- Stir the yeast and the sugar in the lukewarm water and let sit for 5 minutes.
- Measure the flour into the bowl of a heavy-duty stand mixer equipped with a dough hook. Stir in the salt and then pour in the liquid mixture. Mix the dough on low speed until it is nice and smooth. (If you do not have a stand mixer, use a large bowl and mix first with a wooden spatula and then with your hands.) Cover the bowl with plastic and top the plastic with a towel. Set on a wooden surface (marble or stone are too cold) and let rise away from drafts for at least an hour.
- Flour a prep area and turn out the dough. Divide the dough into five equal pieces. Using a pastry scraper, gently fold each piece of the dough over itself and roll while pushing the dough outwards until it becomes a long rope. Don't handle the dough more than you have to. Place a few of the dough "ropes" on a well-oiled, perforated bread pan. Leave it to rise again, this time for 30-40 minutes. (Store the rest of the dough in the refrigerator to use later in the week, or freeze, wrapped individually.)
- Preheat the oven to 400°F.
- Use a very sharp knife to score the bread with evenly distributed, diagonal marks; about 5-6 scores per loaf. Brush the loaves lightly with egg white and sprinkle some coarse sea salt. Fill a small pan with water and place it on the bottom rack of your oven. (This helps keep a good amount of moisture in the oven while the bread bakes.) Place the bread loaf pan in the oven and bake for about 20-30 minutes or until the loaves are crusty and golden brown. When they are done, let them cool on a rack for 5 minutes or so before you slice them. Enjoy without guilt!
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- Combine 4 1/2 cups flour, yeast and salt in a stand mixer fitted with a flat beater. Add 1 1/2 cups water, honey and egg. Using low speed, beat just until combined.
- Change stand mixer attachment to a dough hook. Using low speed, gradually beat in cream cheese. If dough is too sticky, beat in remaining 1/2 cup flour, 1/4 cup at a time; continue beating until dough is smooth and elastic, about 8 - 10 minutes.
- Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
- On a lightly floured surface, divide dough in half. Roll one half of dough into an 8x10 inch rectangle. Starting with a short edge, roll up dough, jelly-roll fashion, forming a loaf. Pinch dough along edge to seal. Repeat procedure with remaining half of dough. Place each loaf, seam side down, in a greased 9x5 inch loaf pan. Cover with greased plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 30 minutes.
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