English Muffin Bread Loaf

Ingredients

  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • Cornmeal
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Crusty Homemade Bread

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour

Directions

  1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover and let rise at room temperature until almost doubled, about 1 hour.
  3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
  4. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
  5. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  6. Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Quick Rise Buns

Ingredients

  • 2 ½ C warm water
  • 6 Tbsp sugar
  • 3 Tbsp yeast
  • 2 Tbsp oil
  • 6 C flour (can use white or wholemeal)
  • 2 tsp salt
  • 1 tsp baking powder

Directions

  1. Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.

Soft Cheese Bread: Two Ways

Ingredients

  • 6 1/2 cups unbleached bread flour can use all purpose, if that’s all you have (28oz)
  • 2 tsp fine salt (0.5oz) or 1 Tbsp. coarse kosher salt
  • 5 Tbsp white sugar (2.25oz) or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar
  • 1 cup lukewarm water (8oz) about 95F (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
  • 1 cup plus 2 Tbsp lukewarm buttermilk (9oz) or milk
  • 1 1/2 Tbsp instant yeast (0.5oz)
  • 1/4 cup melted unsalted butter (2oz) or vegetable oil
Cheddar and Herb (to make one loaf):
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup minced herbs (parsley and chives are good choices)
Parmesan, Garlic and Herb (to make one loaf):
  • 1 1/2 cups freshly grated Parmesan
  • 1/2 tsp garlic powder (or about 2 tsp. minced fresh garlic)
  • 1/4 cup minced herbs (parsley works well)
  • 1/4 cup butter, at room temperature

Double Chocolate Zucchini Bread

Ingredients

  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder, optional
  • 1/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini and chocolate chips.
  5. Pour the batter into the prepared pan.
  6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  8. Cool completely before slicing; store well-wrapped, at room temperature.
  9. Yield: one 8 1/2″ x 4 1/2″ loaf.