Bread Cookbook

The Complete Guide to Achieving Bakery-Quality

Results At Home Delicious Bread Recipes with
Images Make Cooking Easier With Bread Cookbook

By

VLAD VARLEY
 © Copyright 2021 by VLAD VARLEY- All rights reserved.
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 Contents
WHAT IS BREAD?

HOW DO YOU MAKE BREAD?

WHERE DID BREAD COME FROM?

THE DISCOVERY OF COMMERCIAL YEAST

HOW FAMOUS IS BREAD TODAY?

WHY SHOULD YOU START BAKING BREAD?

CHOOSING THE BREAD INGREDIENTS

THE EQUIPMENT YOU WILL NEED

15 DIFFERENT TYPES OF BREAD

BREAD RECIPES
Whole Wheat Sandwich Bread
Potato Rolls
Hot Dog and Hamburger Buns
Peanut Butter Bread
Milk Bread
Homemade Bread
French bread
Cinnamon Swirl Bread
Challah Bread
Brioche Bread
Sourdough Bread
Classic English Muffins
Banana Bread
Homemade Pita Bread
Easter Bread
Bread in a Bag
Slow-Cooker Bread
Irish Soda Bread
Garlicky Italian Bread

Jalapeño Popper Pull-Apart Bread

Cheesy Garlic Pull-Apart Bread
Taco Dip Stuffed Bread

EASY, ENERGIZING BREAKFAST BREAD RECIPES

Keto Seed Bread
Sweet Potato Bread
Flaxseed Bread

Carrot Zucchini Bread

Paleo Morning Glory Bread

Oatmeal Blueberry Bread

Protein Zucchini Bread

Pumpkin Cranberry Yeast Bread

CONCLUSION
 What Is Bread?
Bread is a whole meal that has been consumed for thousands of years.
Ancient Egyptians have discovered it; British peasant is collectively
carrying dough to the local backhouse, and the cause of a revolution in
France. Bread is a necessary but tasty meal that is widely consumed.

How Do You Make Bread?

To make bread, only a few ingredients are required: flour, water, salt, and
leaving (made from yeast). They form a structure when they mix, which is
derived from the gluten in the flour. The yeast creates essential organic
acids and carbon dioxide gas as the gluten structure develops. Kneading,
time, and temperature all contribute to the dough's fermentation. During
the dough fermentation process, a more robust gluten network and flavour
are formed.
After the dough has developed sufficiently, it is shaped, proofed, and
cooked in the oven once it has risen nicely.

Where Did Bread Come From?

According to tradition, wet wheat was accidentally placed on a heated
stone in Ancient Egypt. The farmer returned a few hours later to discover
the mixture had risen.
To produce the bread, the Egyptians experimented with baking and adding
salt. The first evidence of bread making dates back to approximately 9500
BC.
Wheat and other grains were known to be planted during this period. By
this period, humans had mastered the art of cooking with fire, so we would
expect loaves or rolls to be manufactured, but this has yet to be confirmed.
 The Discovery Of Commercial Yeast
Similar synthetic strains were fortified to create bread after the successful
creation of brewing yeasts.
Saccharomyces Cerevisiae is the strain that was created for baker's yeast. It
is the strain present in all baker's yeasts, and it is found in sourdough
cultures naturally.
Before the invention of baker's yeast in 1880, sourdough starters were
utilized.

The use of baker's yeast allows for higher output volumes while reducing
quality factors.

How Famous Is Bread Today?

Bread is among the world's most widely eaten foods. Low-cost, high-
energy plant-based foods make up the bulk of dietary staples across the
world.

Although there are over 50,000 edible plants on the planet, just 15 of them
produce 90% of the world's food energy. Two-thirds of this is made up of
rice, corn (maize), and wheat.
Bread delivers easy-to-digest calories and minerals. In essence, a vital food
source may also be enhanced to create a beautiful product.

Why should you start baking bread?

Making bread at Home was formerly thought to be a skill that all
housewives had. It is not as popular these days, but getting started has
never been easier.
Making delicious bread for yourself and your family is a gratifying and
healthy pastime. It is also something you are always learning. There is no
such thing as too much information, and even seasoned professional
bakers continue to learn daily.

What I love about baking

I like baking because I still do not know everything there is to know about
it; in fact, I do not even come close! Because there are many local staples
and alternative approaches, you cannot possibly know everything about
everything.
Bread can be ornate to impress or plain to savour. Is it better to be healthy
or naughty? The options are infinite, and it is satisfying that it is made with
such basic materials.

How quickly can you learn to bake?

With the appropriate beginner's bread recipe, you should be able to
succeed on the first try. Whether your first effort is successful or not, keep
practicing and your bakes will improve. Most novices feel proficient and
comfortable dealing with the dough after 3-4 months of baking once or
twice a week. Though it is more common, I have seen folks understand the
fundamentals in just a few days!

Choosing the bread ingredients

You will need flour, water, salt, and a leaving to create bread (yeast).
Other components can, of course, be added, but these are the most
important. Let's have a look at some suggestions to assist you in choosing
the correct variations of each.

Flour

The protein content of bread flour is higher than that of cake or all-purpose
flour. When you moisten the flour, the soluble proteins wash away, leaving
only the gluten. The hydrated gluten forms the foundation of the bread's
structure, determining its elasticity and extensibility.
Because different types of flour have distinct properties, I've found that
moving to a "correct" mill tends to alleviate many baking issues. Look for
flour with a protein level of 11–13%; anything more than this will result in
thick bread. Because flour absorbs water at varying rates, it generally takes
a few tries and tweaks to get a new recipe or flour to work well. The
protein level of flour used for fast loaves should be higher than that of
lengthy, artisan goods.
The flour used determines a lot of the taste. Many home bakers get
dissatisfied with their flour's flavor and lose interest. The solution is to go
with a mill instead of the supermarket's brand.
Every 6-9 months, I buy two or three 16kg bags from Shipton Mill for
household usage. You may use King Arthur Baking Company if you live
in the United States. This approach works wonderfully for me and is
relatively cost-effective.

The flour should smell lovely and aromatic - if you take a whiff and make
a face, it won't turn out well! Though not all of these scents emerge after
the oven (see dough fermentation process), they reflect the wheat's health.

Water
Water is required for the insoluble proteins in flour to be washed away and
the gluten to stretch and unravel. It also holds the components of the dough
together. Any drinking water will suffice; there is no need to use bottled
water unless your location has excessive chlorine levels.
Next time, if the dough is too sticky, add less water.
The levain

Levinas are rising agents that help the bread rise by releasing gas. Yeast is
the most prevalent, although sourdough, pâte fermentée, and bicarbonate
of soda.
In one way or another, they all create gas. The how-to pick a levain page
explains how they achieve this and what other qualities contribute to the
dough.
If you're going to utilize yeast, it doesn't matter what kind you use. To
compensate, the recipe might be tweaked. Instant and fresh yeast is added
straight to the mixture, whereas active dry yeast must be activated for ten
minutes in warm water before use.

Sourdough is a tad more complicated. Because it has more variables and is

frequently intimidating to beginning bakers, you might choose to start with
yeast-based bread. If you wish to try baking with sourdough, I offer a
beginner's sourdough bread recipe.

Salt
The levain's behavior is influenced by salt. It strengthens the dough's
structure while also enhancing flavor by regulating the rate of yeast
fermentation.
Bread loses its flavor and becomes nasty when it is not salted. It also lacks
gluten strength, resulting in uneven crumbs and crusts.
For most of my recipes, I like to use sea or kosher salt because it is pure.
I'll double-check the labels to make sure there aren't any anti-caking
additives. Though table salt can be used, I do it occasionally and don't
notice much of a difference.

The Equipment You Will Need

Baking is excellent since it can be done with just a set of scales, a bowl,
and an oven. The other equipment is employed to increase quality and
uniformity or to speed up manufacturing.
Here are a few tools that will provide you with the most immediate
advantage. Go to the baking equipment basics page for a complete list.
Scales
Controlling uniformity requires weighing in grams.
Baking stone
Heat is retained and distributed to the bread and required for the excellent
crust and oven spring.

Baking tin
When preparing sandwich loaves, prove your bread in a pan.
Dough divider (metal scraper)
To divide, lift, and wipe dough off the worktop, use this tool.

Thermometer
One can be used to regulate the rate of fermentation.

Dough scraper
Has enough flexibility to mix the dough and clean dishes.
Mixing bowls
Use them to measure, mix, and store your dough.
Timer
Covering a timer in the dough is far better than hiding your phone in the
dough.
The oven
For bread, use a convection oven, especially with the ability to heat the
bottom element separately. If you don't have this choice, placing a second
baking stone above the bread will significantly reduce the amount of time
the bread is exposed to the heat.
If you have trouble baking in your oven or have a fan-only range, a dutch
oven is a good option. You'll be limited in the shapes and patterns you can
construct with one, but they're ideal for creating sourdough.

BREAD MAKING PROCESS

MISE EN PLACE (SCALING)

Gather all of your materials (mise en place) and measure them correctly
before beginning the bread-making procedure. Measuring components by
weight is a considerably more precise measurement technique, and it is the
preferred approach for bread preparation.
OPTIONAL STEP: PROOFING YEAST
Part bread recipes include a step termed "proofing the yeast," which entails
soaking dried yeast in some or all of the liquid used in the recipe and
adding a sprinkle of sugar before mixing the dough.
The sugar provides the dry yeast something to eat while the water wakes it
up from its dormancy. To check for foaming, leave the liquid to sit for 5-
10 minutes after mixing when bubbles and froth form, the yeast is active
and ready to be added to the dough.
While this step is never necessary, it can be used to kickstart your yeast
and ensure that it is alive. If you're new to bread baking or concerned that
your yeast could be outdated, I recommend doing this.

MIXING

Depending on the type of bread, the order in which the components are
mixed varies. The three mixing methods for combining elements for a
bread dough are the straight dough method, the modified straight dough
method, and the sponge method.

KNEADING
The dough is kneaded once the components for the bread dough have been
mixed. The bread can be mashed by hand or in a stand mixer with a dough
hook. Knead until the dough is smooth and elastic.

The amount of time you knead dough depends on the type of bread you're
preparing. Bread dough that contains fat (enriched dough) is kneaded for a
shorter amount of time than dough that does not have fat (lean dough).

4. BULK FERMENT (1ST RISE)

The dough is left to rest and ferment once it has been prepared and
kneaded. When yeast begins to feed on the carbohydrates and sugar in the
dough, fermentation happens. Carbon dioxide is generated when the yeast
feeds, causing the dough to rise and form the texture and flavor of the
bread.

SHAPING
The dough is molded into rolls, loaves, or specialized forms like braids
once it has bulk fermented.
PROOFING OR PROVING (2ND RISE)
The rise that occurs after the dough is formed is referred to as proofing,
sometimes known as proving. This stage involves the same fermentation
process as step 3. However, it is here that the formed dough gets the
majority of its volume. Shaped bread dough should typically rise until it
has doubled in size.
BAKING
The bread should be cooked when it has been appropriately proofed.
Waiting too long to bake the bread dough after being proofed might lead to
overproof, resulting in a sour taste and big holes in the finished product.
When the interior temperature of the bread hits 190-200 degrees
Fahrenheit, it is considered fully cooked (99-94 C).
 15 Different Types of Bread
1 Banana Bread
We may also include zucchini bread in this group. Banana and zucchini
bread are thick, moist, sweet desserts generally leavened chemically using
baking soda or powder. Both of these "fast" bread is said to have
originated in the United States, where bakers first employed pearlash, a
refined type of potash, to produce carbon dioxide in dough in the 18th
century. Today, bakers in the United States look for banana bread recipes
more than any other type of bread. It's so popular that it even has its
holiday: National Banana Bread Day is celebrated on February 23.
2 Baguette

Nothing else in the bread family, not even the deliciously flaky croissant,
evokes visions of the Eiffel Tower and all things French quite like the
baguette. Flour, yeast, water, and salt are used to make the long, stick-like
loaf, which is also known as French bread due to its roots. The famous
baguette is defined by its chewy crust, feather-light inside, and topside
slits, which allow for gas expansion during baking from those simple
ingredients.

3 Breadstick

Would an Italian supper be complete without a portion of this pencil-thin

dry bread served as an appetizer atop the table? Breadsticks, which are
much smaller than a baguette, are thought to have originated in the 17th
century in the boot-shaped nation. Nowadays, they're often served soft and
warm, topped with cheese and garlic, or as a dessert with icing and
cinnamon in American restaurants.
4 Brioche
Brioche, a typically sweet yeast bread filled with eggs and butter, owes a
tremendous debt of gratitude to the French for creating it. People have
enjoyed the golden, pillow-soft pastry for centuries—the name brioche
goes back to 1404—and it's now widely used as hamburger buns, dinner
rolls, and even in French toast dishes.

5 Challah
Challah, a braided bread prepared with eggs, is an important part of the
Jewish faith. It was initially called beaches before the name challah was
established in the Middle Ages, and it was served on the Sabbath and
festivals. From the poppy and sesame seeds placed on top, which
represents manna from God to the plaited form, which signifies love, the
bread continues to hold deep meaning.

6 Ciabatta
Ciabatta is an Italian term that meaning "slipper" in the local dialect. It's a
lot more delicious than footwear, and it's excellent for use in paninis and
sandwiches. However, it's usually broad, flat, and somewhat deflated in
the middle. Unlike most of the other breeds on this list, our wheat flour-
based bread is a very new invention, having been created in 1982.
7 Cornbread
Cornbread is a bread that originated with Native Americans and is perhaps
most identified with the region south of the Mason-Dixon Line. Southern-
style cornbread is typically cooked in a skillet, either unleavened or baking
powder, using finely crushed corn, wheat flour, eggs, and milk (or
buttermilk). This classic cornbread is crumbly, rich, and crispy, and it
should be eaten right away because it doesn't keep well.
8 Focaccia

Another Italian bread is a flat, dimpled yeast bread that resembles pizza
dough and is baked in sheet pans at high temperatures. Focaccia's precise
origins are uncertain. However, it may date back to Ancient Rome. It's
sometimes sprinkled with olive oil, rosemary, and coarse salt. The word
"focaccia" comes from the Latin word "panis focus," which means
"fireplace bread." savory toppings such as olives, tomatoes, and
mushrooms are standard in modern versions.

9 Multigrain Bread
Since multigrain bread is defined simply as bread produced from more
than one grain, there doesn't appear to have been much thought put into the
name. It can include flax, oats, and barley, but be aware that multigrain
bread can also be produced with wheat and a smidgeon of flour from a
second grain. Check the label if you're searching for a dense, substantial
multigrain that's great for sandwiches.
10 Pita Bread

Pita is a flatbread similar to tortillas and naan. This slightly leavened

bread, which originated 4,000 years ago in the Middle East, is soft and
spherical and fried at a high temperature. The dough will inflate up; as a
result, leaving a practical inner pocket as it cools. Pitas may be packed
with goodies like falafel, but they can also be wrapped around items like
gyros or used to scoop up dips like hummus and tzatziki.

11 Pumpernickel

Pumpernickel is a type of rye bread from Germany and is prepared with

coarsely crushed whole rye berries. The original method necessitates a
great deal of patience since it asks for baking pumpernickel at a low
temperature for up to 24 hours. Instead of a long oven session, Americans
add molasses or coffee to pumpernickel to give it a dark color.

12 Rye Bread

Rye bread can be light, medium, or dark, depending on which portion of

the rye berry is utilized to create the flour. It's essential for deli sandwiches
like pastrami and corned beef-based Reubens. In Europe, bakers often use
100 percent rye flour, but in the United States, rye bread is usually
prepared primarily from wheat flour. Some recipes ask for caraway or dill
seeds to be sprinkled on top.

13 Soda Bread
Anyone who takes St. Patrick's Day seriously knows that the Emerald Isle
is home to the world's most renowned soda bread. Traditional soda bread
comprises soft wheat flour, buttermilk, baking soda, and salt, and recipes
vary significantly between Ireland and the United States. This dense bread
has a thick crust and a moderate flavor; however, bakers in the United
States like to add raisins to give it a subtle sweetness.
14 Sourdough
Sourdough bread is made by a lengthy fermentation process that uses
naturally occurring yeasts and lactobacilli. It is said to have originated in
Egypt about 1500 B.C. Lactic acid is produced; as a result, giving the
bread its distinct, somewhat sour flavor. Sourdough bread, a San Francisco
Bay Area staple, is better for digestion and blood sugar management and
more nutritious than other types of bread.

15 Whole Wheat

When it comes to nutritious bread, whole wheat, which is one of a variety

of whole-grain bread, is one of the most acceptable options. Whole wheat
bread has more fiber, protein, and vitamins than white bread since it is
made from flour that employs the entire grain, including the bran and
germ. It also has a more robust flavor and fragrance.
 Bread Recipes
Whole Wheat Sandwich Bread

PREP Time: 15 minutes

Serving: 8
INGREDIENTS

FOR THE TANGZHONG

1/2 c.
water
2 tbsp.
whole-wheat flour
FOR THE BREAD
3/4 cup instant yeast 1 (0.25-oz.) package or 2 1/4 tsp. instant
yeast
lukewarm evaporated milk
a quarter cup
lukewarm water
a quarter cup
 honey
2 34 cup
flour made from whole wheat (390 g.)
2 tablespoons
grapeseed oil, for example
2 tablespoons
melting butter
1 1/2 teaspoon
salt (kosher) (9 g.)
Using an egg wash (optional)
2 tablespoons
seeds or oats (assorted) for sprinkling (optional)

DIRECTIONS

1. To make tangzhong, stir together 12 cup water and 2

tablespoons flour in a small saucepan over medium-low heat
until a thicker slurry develops, about 2 to 3 minutes. Allow
cooling to room temperature after removing from the heat.
2. In a large mixing basin, combine yeast, milk, 1/4 cup water, and
honey; set aside for 15 minutes until frothy.
3. To the yeast mixture, add 2 34 cups whole wheat flour, cooled
tangzhong, oil, butter, and salt. During 2 minutes, or until the
dough is cohesive and sticky, mix for 1 to 2 minutes. Allow for
a 20-minute rest period after covering the bowl.
4. Gently take up one edge of the dough and pull softly to fold it
toward the other edge, using moist hands to prevent sticking and
handling the dough loosely to avoid ripping. Pour the mixture
over so that the insensitive is facing up; stretch and fold the
dough over the basin again. Allow 20 minutes for resting.
Continue the extending and folding technique two more times,
stopping between folds for 20 to 30 minutes.
5. Grease a 9" x 5" loaf pan lightly. Using oiled hands, pat dough
into a 9" × 11" rectangle on a lightly greased board. With the
dough, make a letter fold by folding one-third of the rectangle
 over the center third, then folding the remaining third over the
middle third. Flatten the dough with your fingers, then roll it
into a log, starting on the short side. Place the log seam-side
down in the prepared pan, flatten it with even pressure to fill the
pan's bottom.
6. Lightly brush the top of the loaf with egg wash, then sprinkle
with various seeds or oats, if desired. To incorporate sources in
the dough, apply equal pressure. Allow 1 hour for proofing until
the middle of the loaf domes 12" over the top of the loaf pan.
Nearly an hour before you want to bake, preheat the oven to 375
degrees Fahrenheit.
7. Bake for 45 to 50 minutes, or until brown on top and internal
temperature reaches 200°.
 Potato Rolls

PREP Time: 20 minutes

Serving: 12
INGREDIENTS

1 tbsp. 1 1/4 c. lukewarm water

1+ 1 teaspoon granulated sugar (distributed)
(0.25 oz.) active dry yeast package
c. 5
flour (all-purpose)
1 cup
potato, cooked and mashed (from about 1 large russet
potato)
 2 tbsp
salt (kosher)
6 tablespoons
softened butter
Spray for Cooking
2 tablespoons
butter that has melted

DIRECTIONS

1. Combine 1 teaspoon sugar and lukewarm water in a glass

measuring cup or small dish. Sprinkle yeast on top and set aside
about 5 minutes, or until frothy. In a small bowl, dissolve yeast
in water.
2. Combine flour, remaining tablespoon sugar, and salt in the bowl
of a stand mixer fitted with the dough hook. Next, combine the
yeast mixture and the potatoes in a mixing bowl. While the
mixer is running, add the butter a tablespoon until it is
completely incorporated. Continue mixing for another 5
minutes, or until a smooth dough develops.
3. Spray a large mixing bowl with cooking spray and place the
dough in it. Cover with a kitchen towel and rise for 1 hour, or
until doubled in size.
4. Deflate the dough by punching it down, then turn it out onto a
lightly floured surface. Make 12 equal portions of dough and
roll each into a smooth ball.
5. Spray a 9" x13" baking sheet with cooking spray and arrange
the balls in it, leaving an inch between them. Cover and set
aside for another 45 minutes to rise.
6. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)
(200 degrees Celsius).Using melted butter, brush the tops of the
dough—Bake for about 25 minutes, or until brown.
7. Drizzle with extra melted butter and serve while still warm.
 Hot Dog and Hamburger Buns

PREP Time: 10 minutes

Serving: 12
INGREDIENTS

1 1/4 cup cooking spray

lukewarm milk
1 tablespoon
+ 1 tsp sugar granules, divided
1
(0.25 oz.) active dry yeast package
c. 5
flour (all-purpose)
2 tbsp
salt (kosher)
a quarter cup
water
3 tablespoons
 softened butter
Brushing with egg wash
Toppings: sesame seeds or poppy seeds
(optional)

DIRECTIONS

1. Using nonstick cooking spray, coat a large mixing bowl.

Combine lukewarm milk and 1 teaspoon sugar in a glass
measuring cup or small bowl. Sprinkle yeast on top and set
aside about 5 minutes, or until frothy. To dissolve the yeast, stir
it in.
2. Combine flour, remaining tablespoon sugar, and salt in the bowl
of a stand mixer equipped with a dough hook. In a mixing dish,
combine the yeast and water. While the mixer is running, beat
on medium speed and add butter 1 tablespoon at a time, making
sure each piece is well incorporated before adding the next.
Continue mixing for at least 5 minutes or until a smooth dough
develops—place dough in a greased mixing basin. Cover with a
kitchen towel and set aside for 1 hour to double in size.
3. Deflate the dough by punching it down and turning it out onto a
lightly floured board. Divide the mixture into 12 equal portions.
Using parchment paper, line a large baking sheet.
4. Roll each piece of dough into a ball and flatten it into a 3" circle
to make hamburger buns. Place about 12" apart on a baking
sheet that has been prepped.
5. To create hot dog buns, stretch each piece of dough into a 4 12"
long, 2" broad cylinder. Place about 12" apart on a baking sheet
that has been prepped.
6. Cover the dough and set it for another 45 minutes to rise.
7. Preheat the oven to 400 degrees Fahrenheit. Brush the buns with
egg wash and, if preferred, sprinkle with sesame seeds or poppy
seeds.
8. Bake for 20 minutes, or until brown.
Peanut Butter Bread
PREP Time: 10 minutes
Serving: 8
INGREDIENTS

2 giant eggs, sprayed with cooking

spray
1/3 of a cup
sugar granules
3/4 teaspoon
salt (kosher)
1 cup milk
1 tablespoon
vinegar (white)
1/3 of a cup
pistachio butter
2 tbsp
powdered sugar
1 tbsp.
soda bicarbonate
 1 and a half cup
flour (all-purpose)

DIRECTIONS

1. Heat the oven degrees Fahrenheit (180 degrees Celsius) (180

degrees Celsius). (180 degrees Fahrenheit) LineLine an 8 1/2" x
4 1/2" loaf pan with parchment paper and coat with cooking
spray.
2. Whisk eggs in a stand mixer or with a hand mixer until light and
foamy, about 3 minutes. Continue to beat, gradually pouring in
the sugar and salt until the eggs are frothy and ribbony, about 4
to 5 minutes longer.
3. Meanwhile, whisk together milk, vinegar, and peanut butter in a
medium mixing bowl until reasonably smooth. In a mixing
bowl, combine the baking powder, baking soda, and flour.
4. Slowly add half of the flour combination and half of the milk
mixture to the egg mixture, stirring for 5 to 10 seconds between
additions. Fold the batter together gently until it is smooth, then
pour into the prepared pan.
5. Baked for 10 min, or until the top is golden brown and the edges
are pulling away from the pan.
6. Allow cooling in the pan for 5 minutes before transferring to a
cooling rack. Allow the bread to cool fully before slicing for
clean slices.
 Milk Bread

PREP Time: 15 minutes

Serving: 8
INGREDIENTS

FOR THE TANGZHONG

4 tbsp. (60 ml.) water 4 tbsp.
milk in its entirety (60 ml.)
4 tablespoons
flour for bread (32 g.)
FOR THE DOUGH
1 (0.25 oz.) active dry yeast package (7 g.) 1/2
c.
lukewarm whole milk (120 g.)
12 cup split sweetened condensed milk (156
g.)
1/3 of a cup milk that has been evaporated
(160 g.)
 1 big beaten egg
three c. flour for bread (384 g.)
1 1/4 teaspoon
salt (kosher)
4 tablespoons
(56 g) softened butter, diced, plus extra for the
pan
FOR THE EGG WASH
Reserved 1 tbsp. Granulated sugar 1 tbsp. egg
1/8 teaspoon
salt (kosher)
1 tbsp.
Water

DIRECTIONS

1. To make the tangzhong, mix water, milk, and flour in a small

pot over medium-low heat until entirely smooth. Continue to
boil, frequently whisking, until the mixture has thickened into a
soft, springy paste, about 1 to 2 minutes. Allow cooling to room
temperature before serving.
2. In the meantime, combine 1/2 cup lukewarm whole milk, 1
tablespoon condensed milk, and yeast in the bowl of a stand
mixer and set aside until frothy, about 15 minutes.
3. Take 1 tablespoon of the beaten egg and set it aside for the egg
wash. Mix on low speed until a loose dough forms, then add the
remaining beaten egg, the cooled tangzhong, remaining 7
tablespoons condensed milk, flour, evaporated milk, and salt to
the mixer bowl.
4. Increase the mixer's speed to medium and continue mixing for 3
minutes, or until a smooth dough forms. Distance - vector the
sides of the bowl, then increase the mixer speed to medium-high
for 3 minutes more. Continue to beat on medium-high speed
while gradually adding in the butter. Continue beating on
medium-high speed for another 12 to 15 minutes, scraping
down the sides of the bowl twice more. (Warning: you may
 need to hold your mixer in place to keep it from slipping off the
counter!)
5. Cover the bowl and set aside for 1 hour 15 minutes to 1 hour 45
minutes, or until almost doubled in size.
6. Knead the dough and turn it out onto a floured board. Make
three equal pieces of dough. Flatten each piece of dough into a
12-inch-thick rectangle with your hands, then press into a letter-
fold: start with the short end, fold the top 13 percent of the
rectangle towards the center, and fold the bottom 13 percent of
the rectangle towards the middle. Next, turn the dough 90
degrees, flatten it out into a huge rectangle once more, and
repeat the letter-folding process. Finally, start rolling each
dough into a tight coil from the shorter side of the rectangle.
7. Using butter, grease a 9" x 5" loaf pan. Place each piece of
dough seam-side down in the prepared pan and let prove for 1
hour 15 minutes to 1 hour 45 minutes, or until slightly more
than doubled in size.
8. Preheat the oven to 375 degrees Fahrenheit 20 minutes before
baking. In a mixing bowl, whisk together the ingredients for the
egg wash. Egg wash the top of the proofed bread evenly.
9. Bake for 45 to 50 minutes, or until the top is golden brown and
the internal temperature of the loaf reaches 195°. (After 25
minutes, cover loosely with foil if the top of the loaf is turning
too black.)
10. Take off the heat in the pan for 10 minutes
before turning it out onto a cooling rack. Allow for at least 1
hour of cooling time before slicing.
 Homemade Bread

PREP Time: 10 minutes

Serving: 1
INGREDIENTS

a quarter cup of lukewarm water

(1/4-oz.) active dry yeast package
2 tablespoons
1+ 1 tsp honey (distributed)
Spray for Cooking
 1 cup
room temperature buttermilk
1 tablespoon
1 tbsp. melted butter, plus softened
butter
1 1/4 teaspoon
salt (kosher)
three c.
flour for bread
Dust with all-purpose flour.

DIRECTIONS

1. In a bowl of lukewarm water, combine yeast and 1 teaspoon

honey. Set aside for 10 minutes to allow flavors to meld.
2. Spray a large mixing bowl lightly with cooking spray and leave
aside. Knead yeast mixture, buttermilk, remaining 2 tablespoons
honey, melted butter, salt, and half of the flour in a stand mixer
equipped with a dough hook or another large mixing basin.
Continue kneading with the remaining flour until the dough
pulls away from the sides of the bay, about 7 to 10 minutes.
Place in a greased mixing bowl and cover with plastic wrap until
doubled in size.
3. Preheat the oven to 400 degrees Fahrenheit and set an oven-safe
pan on the bottom shelf. Fill the pan with 2 cups of boiling
water.
4. Turn dough out onto a lightly floured board and gently press all
over to eliminate air pockets. Pat into a 9" x 12" rectangle, then
roll into a tight cylinder from the short side. Place dough seam-
side down in a greased 8.5" x 4" loaf pan and gently press to
close seam and tuck in ends—cover and proof for 30 to 45
minutes, or until doubled.
5. Brush loaf with melted butter and bake for 30 minutes, or until
golden brown and internal temperature reaches 195°.
6. Allow cooling for 10 minutes before removing from loaf pan
and placing on a cooling rack.
 French bread

PREP Time: 5 minutes

Serving: 1
INGREDIENTS

2 tsp. baking soda 1 c. lukewarm

water
1 sugar granules
(0.25 oz.) active dry yeast package
3 14 cup
flour (all-purpose)
1 1/2 teaspoon
salt (kosher)
Brushing with egg white

DIRECTIONS
1. Combine lukewarm water and sugar in a glass measuring cup or
small dish. Sprinkle yeast on top and set aside for 5 to 8
minutes, or until frothy.
2. Combine flour and salt in the bowl of a stand mixer equipped
with a dough hook. Pour in the yeast mixture and mix on
medium speed for 10 minutes or until a soft dough forms. The
dough will remain sticky. Place the dough in a greased basin
and cover it with a kitchen towel. Allow 1 hour for the dough to
double in size.
3. Knead the dough and turn it out onto a floured board. Knead the
dough several times before rolling it out into a 16" × 9"
rectangle. From the long end, begin rolling the dough into a log.
To seal the ends, tuck them under. Wrap with baking paper and
place on a parchment-lined baking pan. Allow a further 45
minutes for rising.
4. Preheat the oven to 425 degrees Fahrenheit. Brush the top of the
bread with an egg white that has been beaten until frothy. Then,
using a serrated knife, cut a diagonal slice every 2 inches or so
along the length of the loaf of bread. Bake for 25 minutes, or
until bread is golden brown and hollow when tapped on the
bottom.
 Cinnamon Swirl Bread

PREP Time: 10 minutes

Serving: 4-6
INGREDIENTS

FOR THE SPONGE:

3/4 c. + 1 tbsp. milk 1/3 c. plus 1
tbsp.
1 flour (all-purpose)
(0.25 oz.) active dry yeast package
FOR THE DOUGH:
1 3/4 c. 3 giant eggs, room
temperature
flour (all-purpose)
a quarter cup
sugar granules
2 tbsp
salt (kosher)
 1 tablespoon
water
1/3 of a cup
softened butter
1/3 of a cup
Raisins
FOR THE FILLING:
1 tbsp. Granulated sugar 1/2 c.
cinnamon powder
FOR THE EGG WASH:
1 tbsp. 1 big egg
Water

DIRECTIONS

MAKE SPONGE:
1. Heat milk to around 100 degrees in the microwave or on the stovetop.
Warm milk, flour, and yeast are mixed in a small bowl until thoroughly
blended. Allow it to sit for 45 to 60 minutes, or until air pockets have
developed in the sponge.

MAKE DOUGH:

1. Add eggs, flour, sugar, water, and salt to the bowl of a stand
mixer fitted with a hook attachment after the sponge has
developed some air pockets. Mix on medium speed until well
mixed, then gradually raise to medium-high speed and continue
mixing, scraping down the bowl every 4 to 5 minutes, for 10 to
13 minutes, or until dough pulls away from the edges of the
bowl and becomes glossy and elastic.
2. While the mixer is running, gently add the butter, 1 tablespoon
at a time, allowing each tablespoon to integrate thoroughly
before adding the next. Continue mixing medium-high speed for
5 to 7 minutes, or until the dough passes the windowpane test.
(This will take 13 to 15 minutes.) Once the dough has reached
this point, stir in the raisins until they are evenly distributed
 throughout the dough.
3. Cover bowl tightly with plastic wrap and set aside for 1 hour or
until it has doubled in size.

ASSEMBLE AND BAKE LOAF:

1. Sugar and cinnamon should be whisked together in a small

bowl. Remove from the equation.
2. Roll out the dough onto a well-floured work surface into a big
rectangle, about 8" x 16". Fold the short ends inside as if you
were folding a letter. Turn the dough 90 degrees and roll out
another 8" × 16" sheet from the short end.
3. Pull up on the covered end and roll the dough into a tight spiral.
Insert the role seam side down in a buttered 8 "x5" loaf pan,
cover, and let rise for 1 to 2 hours, or until dough begins to rise
over the edge of the pan.
4. preheat the oven to 375°F and spray the top of the dough with
egg wash. Bake for 30 minutes or until deeply brown on top and
center registers between 190° and 205°F. Let rest for 5 minutes
before turning the loaf out onto a cooling rack to cool fully.
 Challah Bread

PREP Time: 10 minutes

Serving: 12
INGREDIENTS

FOR THE DOUGH

1 c. lukewarm water 1/2 c.

(0.25 oz.) active dry yeast package
1/3 of a cup
1 teaspoon granulated sugar
Four c.
flour (all-purpose)
2 tbsp
salt (kosher)
a quarter cup
3 oil made from vegetables
a lot of eggs
 FOR THE EGG WASH
2 tsp. 1 big egg
water
1 tbsp
sugar granules
Sesame seeds or poppy seeds
(optional)

DIRECTIONS

1. Combine lukewarm water, yeast, and 1 teaspoon sugar in a

small dish or measuring cup. Allow 5 minutes for the foam to
form.
2. In the bowl of a stand mixer fitted with the dough hook, whisk
together the flour, remaining 13 cup sugar, and salt. Mix on
medium speed with the yeast mixture, oil, and eggs until a
smooth dough forms and pulls away from the edge of the bowl,
about 10 to 15 minutes. The dough will remain slightly sticky.
3. Place dough in a greased basin and cover with plastic wrap. Let
rise until doubled, about 12 to 2 hours.
4. Preheat the oven to 350°F and line a large baking sheet with
parchment paper. Remove dough to a lightly floured board and
divide into three equal pieces. Roll each piece into a 20" long,
1" broad rope. Pinch the tops of the ropes together and tuck
them beneath the baking sheet. If required, gently wet your
hands to aid in pinching together.
5. Make a long rope out of the dough. Pinch the bottom ends of the
braid together and tuck them beneath the braid. Cover with a
kitchen towel and set aside for 1 hour, or until an indentation
remains when prodded.
6. Preheat the oven to 350 degrees Fahrenheit. Brush the rising
dough with a mixture of egg, water, and sugar. If desired, top
with poppy seeds or sesame seeds.
7. Bake for 25 minutes, or until bread is golden. Before slicing,
allow it cool to room temperature.
 Brioche Bread

PREP Time: 10 minutes

Serving: 12
INGREDIENTS

FOR THE SPONGE

1 cup flour (all-purpose) (128 g.)

(2 1/4 tsp. active dry yeast) or (0.25-oz.) package
(7 g.)
12 cup
lukewarm milk (120 g.)
FOR THE DOUGH
6 giant room-temperature eggs (320 g.)
3 c. flour (all-purpose) (384 g.)
 12 cup
sugar granules (105 g.)
2 tbsp
salt (kosher) (12 g.)
1 cup
2 softened butter sticks + more for pans (227 g.)
FOR THE EGG WASH
1 tbsp. 1 big egg
water
For sprinkling, use Kosher or sea salt.

DIRECTIONS

1. To make the sponge, combine 1 cup flour, yeast, and milk in the
bowl of a stand mixer fitted with the hook attachment. Mix until
mixed with a spatula, then cover with plastic wrap and set aside
for 45 minutes.
2. Add the eggs, remaining 3 cups of flour, sugar, and salt when
the sponge has developed some air pockets. Mix on medium
speed until well mixed, then gradually raise to medium-high
speed and mix until dough pulls away from the sides of the bowl
and becomes glossy and elastic, about 10 to 13 minutes,
scraping down the bowl every 4 to 5 minutes.
3. With the mixer running, gradually add the butter, 1 tablespoon
at a time, 13 to 15 minutes at a time, allowing each tablespoon
completely incorporate into the dough before adding the next.
Mix for another 5 to 7 minutes on high, or until the dough
passes the windowpane test. Cover bowl tightly with plastic
wrap and set aside for 1 hour or until it has doubled in size.
4. To bake the next day, punch down the dough once it has
doubled in size, then re-cover with plastic wrap. Chill until
you're ready to bake the next day. Follow the following step's
instructions, letting the dough prove until it has doubled in size
before baking, up to 2 hours 30 minutes if necessary.
5. To bake the same day, roll out the dough onto a floured surface
and punch it down after it has doubled in size. Using a bench
 scraper, cut in half. Each half should be cut into six equal
pieces. Flatten each piece into a rectangle, then tuck the short
ends toward one another like a letter. Return to a flat surface and
firmly roll into a log, beginning with the short end. Rep with the
remaining parts.
6. Butter two 8-inch-by-5-inch loaf pans. In each prepared pan,
place 6 pieces of dough seam-side down in a single straight row.
Wrap the dish with plastic wrap.
7. preheat oven to 400 degrees Fahrenheit (190 degrees Celsius).
Allow dough to prove for 1 hour to 1 hour 30 minutes, or until
puffy and doubled in size. Whisk together the remaining egg
and water in a small dish. Apply an egg wash to the top of the
loaf and season moderately with salt.
8. Heat for 35 minutes, or until the top of the loaf is golden brown
and the center temperature is between 190 and 205 degrees.

9. Allow 5 minutes for chilling before turning loaves out onto a

cooling rack. Allow cooling thoroughly before serving.
 Sourdough Bread

PREP Time: 1 hour

Serving: 12
INGREDIENTS

2 1/4 cup bread flour (300 g)

100 milligrams
3/4 cup whole wheat flour
340 grams
room temperature water (scant 1 1/2 c.)
100 milligrams
1/4 cup + 3 tbsp. beginning
12 gram
1 3/4 teaspoon acceptable sea salt
Dust with all-purpose flour.
For the crust, coarse cornmeal or sesame seeds are
used.
DIRECTIONS

1. Autolyse: In a large mixing basin, blend flours and water until

thoroughly mixed using your hands. Cover and leave away for
at least 1 hour, up to 3 hours in a warm section of your kitchen,
ideally 78°.
2. Combine salt and beginning in the dough with your hands and
stir until thoroughly mixed. Continue to knead the dough by
hand, lifting it from the bottom up and letting it fall over itself
until it becomes less sticky and can be picked up in one
drooping piece, about 3 to 4 minutes. (If the bread is still too
sloppy, rest it for at least 10 minutes before kneading it for
another 2 to 3 minutes.)
3. Bulk fermentation: This will take 4 to 6 hours to complete.
Cover dough and put it aside for 30 minutes in a warm area of
your kitchen. After 30 minutes, do your first set of stretch and
folds: carefully scoop half of the dough from one side and
remove it away from the bowl with moist hands, then fold it
over the remaining dough on the opposite side. Firmly but
gently raise the dough until you feel the tension in it, but not
until it rips. Turn the bowl a few degrees and continue,
stretching and folding the dough around all four edges. It should
now be in better form than it was when you started. Turn the
dough over gently to allow the seams to settle beneath. Cover
and set aside for 30 minutes to allow flavors to meld.
4. Stretching and folding should be done every 30 to 60 minutes.
The dough will get tighter as the gluten develops. If the dough is
too close, be careful and do not force a fold. Instead, allow it to
rest for a more extended period, up to an hour, before folding
again. Repeat the stretch and fold process at least four times
more until your dough feels like it can retain its shape.
5. After the final round of stretch and folds, cover and let the
dough rest for at least 30 minutes, up to 2 hours. After the bulk
fermentation time, the dough should have risen between 20%
and 50% in volume.
6. Pre-shape: Remove the dough from the bowl gently and place it
on a lightly floured board. The smooth side of the dough should
be facing up. Using a thin dusting of flour, gently dust the
dough. Pull dough towards you with one floured hand and a
 bench scraper while rotating dough against the surface to
generate tension across the top of the dough. Repeat this
procedure until your dough is smooth, plump, and spherical.
Allow for a 10-minute rest period, uncovered.
7. Form: Gently turn the dough over, so the smooth side is facing
down. Lift the bottom side of the dough, extend it a couple of
inches toward you, and fold over most of the way towards the
top side of the dough with floured hands, as if wrapping a
present. Next, lift the dough on the left side, cross it over to the
rightmost of the way, lift the dough on the right side, and cross
it to the left. Finally, raise the top edge of the dough and fold it
to the bottom of the "package," closing it. Turn the bread
package over so that the seams are facing down, pull the dough
towards you, and spin a few times to generate additional tension
throughout the loaf, then set aside for 2 minutes uncovered.
8. Flour your banneton basket or a colander lined with a clean,
lint-free tea towel for cold proofing. (To ensure the dough
releases, use more flour than you think you'll need! Before
baking, you may always brush off any excess.) Reach under the
dough with your bench scraper and carefully turn the smooth
side into your free hand, then transfer the dough to the dusted
basket, smooth side down. Sprinkle the dough with flour and put
it in a plastic bag with a tight seal. Allow 15 minutes at room
temperature before transferring to the fridge for 12 to 16 hours.

ON DAY 2

1. Preheat the oven to 500 degrees and place a Dutch oven in the
center. Remove the pot from the oven with long oven mitts once
warmed and spread a liberal coating of cornmeal or sesame
seeds over the bottom of the pool.
2. Place your dough in the saucepan upside down, with the smooth
side facing up. Brush away any excess flour with a pastry brush.
Make one or more incisions across the dough with a razor, sharp
knife, or a pair of scissors to allow for expansion during the
baking.
3. Bake for 20 minutes with a well-fitting oven-safe cover on the
Dutch oven. Reduce the oven temperature to 475°F and bake for
another 10 minutes, covered. Remove the paper from the Dutch
 oven and bake for another 25 minutes, or until the bread has
become a deep caramel brown color. (The internal temperature
of the bread should be 208 degrees.)
4. Cool: Allow 5 to 10 minutes for the inside of the pot to cool
before transferring to a cooling rack. Before slicing, let the
bread rest for at least 1 hour (ideally 2 hours).
 Classic English Muffins

PREP Time: 20 minute

Serving: 15
INGREDIENTS

3 1/2 cups flour for bread

2 tbsp
sugar granules
2 tbsp
salt (kosher)
1 1/2 cup of sugar
1 milk, lukewarm
(0.25 oz.) quick yeast
envelope
3 tablespoons
softened butter
 1 big beaten egg
Spray for Cooking
Cornmeal, coarse

DIRECTIONS

1. Throughout the mixing bowl fitted with the dough hook,

combine flour, sugar, and salt. Whisk together the milk and
yeast in a small dish or measuring cup. Toss the dry ingredients
with the milk mixture, butter, and egg. 15 minutes of mixing on
medium-high speed until dough forms a ball and is glossy and
elastic. The dough will remain slightly sticky.
2. Spray a large mixing basin with cooking spray, then scrape the
dough into it—cover and chill for at least 8 hours or overnight.
3. Remove dough from the fridge and set aside for 1 hour at room
temperature.
4. Preheat the oven to 350 degrees Fahrenheit. Line two large
baking sheets with parchment paper and sprinkle with cornmeal.
Prepare a work surface by lightly flouring it and dividing the
dough into 15 equal pieces. Pinch the seams together and roll
each element on the counter with a cupped palm to form a
smooth ball. Place on prepared baking pans. Sprinkle a little
cornmeal on top of each ball. Cover loosely and set aside for 45
minutes at room temperature.
5. Preheat a medium skillet over low heat, ideally cast iron. Flatten
each ball to 1" thick by lightly pressing it down. Cook in
batches of 3 to 4 until the bottoms are golden brown,
approximately 7 minutes. Flip the dough over and push it down
again. Cook for a further 5–7 minutes, or until golden. Rep with
the rest of the dough.
6. Return muffins to a large baking sheet and bake for 10 minutes,
or until cooked through.
7. Cut open muffins with a fork and serve warm.
 Banana Bread

PREP Time: 15 minute

Serving: 6-8
INGREDIENTS

1 tsp. baking powder 2 c. all-purpose

flour
soda bicarbonate
1 tbsp.
salt (kosher)
12 cup
 1 unsalted butter stick, melted
1 cup
1 sugar granules
1 egg yolk plus 1 big egg
a quarter cup
soured milk
1 tbsp
vanilla extract (pure)
3 mashed ripe bananas
12 cup
chocolate chips, semi-sweet
12 cup
walnuts, roasted, chopped

DIRECTIONS

1. Preheat oven to 325 degrees Centigrade (180 degrees Celsius).

Grease a loaf pan with cooking spray and line it with parchment
paper.
2. Combine flour, baking soda, and salt in a large mixing basin.
3. Combine melted butter, sugar, egg and egg yolk, sour cream,
and vanilla in a separate large mixing basin. Stir in the mashed
bananas until everything is well mixed. Add the dry ingredients
to the wet components quickly, steady stream until everything is
just mixed.
4. Transfer to prepared loaf pan and fold in chocolate chips and
walnuts.
5. Bake for 1 hour or until a toothpick inserted in the center comes
out clean. Allow 10 minutes for cooling in the pan before
transferring out onto a cooling rack to cool completely.
 Homemade Pita Bread

PREP Time: 5 minute

Serving: 8
INGREDIENTS

2 tsp. 1 c. warm
water
active dry yeast
1 tbsp
sugar granules
three c.
split all-purpose
flour
1 tablespoon
extra-virgin olive
oil
1 1/2 teaspoon
salt (kosher)
DIRECTIONS

1. In a large mixing basin, whisk together warm water, yeast, and

sugar until completely dissolved. 12 cup flour, stirred in and set
aside for 15 minutes, or until mixture foams.
2. Stir in the oil, salt, and 2 cups flour (reserving 12 cups) until a
shaggy mass forms using a wooden spoon. Dust a clean surface
with part of the saved flour and knead the dough for about 7
minutes, or until smooth and elastic, adding additional reserved
flour if the dough is too sticky. Soft and wet dough is ideal. (If
you need a break from kneading, cover the dough and set it
aside for 10 minutes.)
3. Cover dough with plastic wrap in a clean big mixing basin.
Allow to rise in a warm area for 1 hour or until the dough has
doubled in size.
4. Preheat your oven to 500° with a pizza stone or a big cast-iron
pan inside. Dust a clean surface lightly with flour. Turn the
dough out onto the surface after punching it down. Divide the
dough into eight pieces and shape each piece into a ball. Allow
10 minutes to rest after covering with a towel or plastic wrap.
5. Working one at a time, roll each round into a 14"-thick, 8"-wide
circle, sprinkling additional flour on the dough if it starts to
stick.
6. As fast as possible, open your oven and arrange as many pitas as
will fit without touching on the pan or stone. Allow 3 to 5
minutes for an air pocket to form and the pita to turn golden
brown. Continue with the remaining rounds.
7. To keep cooked pitas warm, cover them with a clean kitchen
towel.
 Easter Bread

PREP Time: 15 minute

Serving: 10
INGREDIENTS

FOR THE BREAD

Spray for Cooking
1 cup milk, lukewarm
12 cup
+ 1 teaspoon granulated sugar (distributed)
2 1/2 teaspoons
 or 1 (0.25-oz.) active dry yeast packet
4 1/2 cup of sugar
all-purpose flour, with a bit of extra for the
top
2 tbsp
salt (kosher)
2 a lot of eggs
12 cup
1 stick softened butter, cut into cubes
Brushing with egg wash
Topping with sprinkles
FOR THE EGGS
1 c. 4 giant eggs
divided boiling water
2 tbsp
divided distilled white vinegar
Colored food

DIRECTIONS

1. Using nonstick cooking spray, coat a large mixing bowl.

Combine milk and 1 teaspoon sugar in a small dish or liquid
measuring cup, then sprinkle yeast on top. Allow settling for 8
minutes or until foamy.
2. Combine flour, remaining 12 cup sugar, and salt in the bowl of a
stand mixer fitted with the dough hook. Combine the milk,
yeast, and eggs in a mixing bowl. Mix for about 5 minutes, or
until a very soft dough develops. Increase the mixer speed to
medium-high and gradually add the butter, a tablespoon at a
time, mixing thoroughly after each addition, until the dough
pulls away from the sides of the bowl, approximately 15
minutes.
3. Place dough in greased basin, cover, and set aside to rise for 1 to
1 1/2 hours in a warm place.
4. Meanwhile, create hard-boiled eggs by placing eggs in a
 medium pot with enough water to cover them. Bring to a boil
over medium heat. Cover and remove from heat. Allow for 11
minutes of resting time before removing from the pan and
plunging into the icy water.
5. Pour 1 cup boiling water into two separate dishes. To each bowl,
add 1 teaspoon vinegar and the appropriate food coloring. One
egg at a time, add to the pan and set aside for 5 to 10 minutes,
depending on the desired color. Remove with a slotted spoon
from the bowl and dry on a wire rack placed over a baking
sheet.
6. Preheat the oven to 375 degrees Fahrenheit and prepare a large
baking sheet with parchment paper. Divide the dough into three
equal pieces on a lightly floured surface. Make a 16" long rope
out of each component. Place the ropes lengthwise on the
baking sheet that has been prepared. Pinch the top ends of the
strings together, then braid them tightly together. Make a circle
with the limitations and squeeze them together.
7. Press colored eggs into the braid, then cover and let rise for 30
minutes or until the dough has doubled in size.
8. Finish with an egg wash and sprinkles—Bake for 30 minutes, or
until brown.
 Bread in a Bag

PREP Time: 20 minute

Serving: 2
INGREDIENTS

Mini loaf pans, cooking spray

a third of a cup of all-purpose flour,
divided
a quarter cup
sugar
1 active dry yeast in a.25-package
1 cup
warm water
3 tablespoons
extra-virgin olive oil
2 tbsp
salt (kosher)
DIRECTIONS

1. Spray mini loaf pans with cooking spray and preheat oven to
375°F. 1 cup flour, sugar, and yeast in a resealable plastic bag,
plus warm water
2. To combine, seal the bag and smash it together with your hands.
Allow 10 minutes for resting at room temperature. (The yeast
should be active.) Fill the bag with 1 cup flour, oil, and salt, then
close and smash it together.
3. Stir in the remaining cup of flour until thoroughly mixed.
Remove the dough from the bag and knead for 5 minutes or
until smooth. Cut the dough in half and divide it between two
loaf pans. Allow 30 minutes to rise after covering with a kitchen
towel.
4. Brush the top of the bread with olive oil or melted butter and
bake for 30 minutes, or until brown.
Slow-Cooker Bread
PREP Time: 15 minute
Serving: 6-8
INGREDIENTS

1 tbsp. active dry yeast from 1

envelope
sugar
1 1/2 cup of sugar
lukewarm water
3 1/2 cup of sugar
flour (all-purpose)
2 tablespoons
extra-virgin olive oil
1 tbsp
salt (kosher)

DIRECTIONS

1. Preheat the slow cooker and line it with parchment paper.

Combine yeast and sugar in a large mixing basin. Stir in the
water until it is thoroughly mixed. Stir in the flour, olive oil, and
salt until everything is mixed and a shaggy dough forms.
2. Knead the dough for about 5 minutes on a lightly floured board
until smooth and soft. Cut a ball out from the dough and place it
in the slow cooker. Cook on high for 2 hours, or until golden on
the bottom and cooked through. (The interior temperature of the
bread should be around 200°, but the top will not be brown.)
Remove the bread from the slow cooker with care.
3. To crisp up the crust, place the bread on a baking pan and broil
for 2 to 3 minutes, or until golden. Allow for at least 20 minutes
of cooling time.
4. Serve warm or at room temperature after slicing.
 Irish Soda Bread

PREP Time: 10 minute

Serving: 8
INGREDIENTS

3 tablespoons all-purpose flour 1/2 cup flour (all-purpose)

1+ 2 tbsp. granulated sugar (distributed) (optional)
1 tbsp
soda bicarbonate
1 1/2 teaspoon
salt (kosher)
3 tablespoons
cold butter (diced)
1 1/2 cup of sugar
buttermilk
1 big beaten egg
1 tablespoon
butter that has melted
 1 1/2 cup of sugar
tiny chocolate chips, raisins, or currents are all excellent
options (optional)

DIRECTIONS

1. Bake at 400 degrees Fahrenheit (190 degrees Celsius). Cooking

sprays an ovenproof 10" skillet and layers the bottom with
parchment paper.
2. Combine flour, 14 cup sugar, baking soda, and salt in a medium
mixing basin. Work in the butter with a pastry cutter or your
fingertips until it's evenly distributed.
3. Combine buttermilk and egg in a separate medium bowl. Stir in
the wet ingredients until just mixed. Make sure not to overmix!
If using, fold in chocolate chips, raisins, or currents.
4. With a sharp knife, score an "X" on top of the dough in the
skillet. Brush with melted butter and, if desired, sprinkle with
the remaining sugar. Cook for 45–55 minutes, or till golden
brown and a toothpick inserted in the middle comes out clean.
The bread should sound hollow when you tap it. Allow 10
minutes to cool before slicing and serving.
 Garlicky Italian Bread

PREP Time: 10 minute

Serving: 8
INGREDIENTS

2 1/2 cups flour (all-purpose)

a teaspoon of baking powder
1 teaspoon of baking soda
kosher salt (1/2 teaspoon)
1/4 teaspoon oregano, dry
1 big beaten egg
1 tablespoon extra-virgin olive
oil
a third of a gallon of whole
milk
2 garlic cloves, minced
1 cup mozzarella cheese,
shredded
1 cup tomatoes, minced
 1/4 cup basil, finely chopped
2 tbsp. Parmesan cheese, grated

DIRECTIONS

1. Heat the oven at 300 Fahrenheit (180 degrees Celsius). Grease

and line an 8" x 4" loaf pan with parchment paper.
2. In a large dish for mix, combine flour, baking powder, baking
soda, salt, and oregano. Whisk together the egg, olive oil, and
milk in a separate large mixing basin.
3. Combine the dry and wet ingredients, then fold in the garlic,
mozzarella, tomatoes, and basil until thoroughly mixed. The
batter will be very thick.
4. Pour batter into loaf pan, top with Parmesan, and bake for 50 to
55 minutes, or until brown and toothpick inserted in center
comes out clean.
5. Cool for 10 minutes in the pan before transferring to a cooling
rack to cool completely.
Jalapeño Popper Pull-Apart Bread
PREP Time: 5 minute
Serving: 10
INGREDIENTS

1 crusty loaf of bread, such as

sourdough
1 package softened cream cheese (8
oz.)
2 c. Cheddar cheese, shredded
2 c. mozzarella shredded
2 c. jalapeno slices (about three
jalapenos)

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit.

2. Cut the top of the loaf long ways and then crossways, taking
care not to cut through the loaf.
3. Gently open the bread slices and put cream cheese within,
ensuring it seeps deep into the crevices. Then spread both kinds
of cheese over the bread, pressing them into the gaps. Half of
the jalapenos should be tucked into slices, and the remainder
should be used to top the bread.
4. Transfer the bread to a baking sheet and bake for 20 minutes or
until the cheese has melted. Serve right away.
Cheesy Garlic Pull-Apart Bread
PREP Time: 20 minute
Serving: 1
INGREDIENTS

1 baguette, big
1melting piece of butter
6garlic cloves, minced
2 tablespoons
Parsley, freshly chopped
salt (kosher)
black pepper, freshly
ground
1 cup
mozzarella cheese,
shredded
1 cup
fontina cheese, shredded

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Crosshatch bread

using a serrated knife, cutting slices every inch in both
directions but not through the bottom of the baguette.
2. Combine melted butter, garlic, and parsley in a small bowl—
Salt & pepper to taste.
3. Brush the melted butter mixture within the crosshatches of the
baguette.
4. Stuff mozzarella and fontina into each crosshatch and wrap the
bread in foil thoroughly.
5. Baked for 20 minutes, or until the butter cheese has melted and
the bread is toasty warm.
6. Allow cooling for 5 minutes before serving.
 Taco Dip Stuffed Bread

PREP Time: 10 minute

Serving: 10
INGREDIENTS

1 large loaf of crusty bread (ciabatta or baguette, for

example)
2 tablespoons divided extra-virgin olive oil
1 poundbeef in the ground
2garlic cloves, minced
2 tbspseasoning for tacos
salt kosher
black pepper, freshly ground
1Can of refried beans (16 oz.)
1green chilies, diced (4.5 oz.)
8 oz. cream cheese block
1 cup pepper Jack cheese, shredded
1 cup
 cheddar cheese, shredded
a quarter cup
quartered cherry tomatoes, chopped
cilantro, finely chopped, to serve as a garnish
To serve tortilla chips.

DIRECTIONS

1. Preheat the oven to 400 degrees Fahrenheit. Cut a 1" deep slit
on the top of the bread. Bread should be ripped into big pieces
after hollowing out the middle. Place the bread that has been
hollowed out on a large baking pan. Drizzle 1 tablespoon oil
over it and scatter bread bits over it.
2. Heat the remaining tablespoon of oil in a large pan over medium
heat. Cook for 6 minutes, breaking up the ground beef with a
wooden spoon until it is no longer pink. Fat should be drained.
3. Bring the pan to the flame and set it to medium. Cook for 1
minute or until garlic is aromatic. Taco seasoning, salt, and
pepper to taste. Refried beans and green chilies should be added
at this point. Stir in the cream cheese and pepper jack until
completely melted.
4. Spoon the mixture into the bread that has been hollowed out.
Cheddar should be sprinkled on top—Bake for 20 minutes, or
until the bread is toasted and the cheese has melted.
5. Serve with toasted bread and chips and top with tomatoes and
cilantro.
Easy, Energizing Breakfast Bread Recipes

Keto Seed Bread

PREP Time: 15 minute

Serving: 10
INGREDIENTS
• a quarter-cup of sunflower seeds
• a quarter-cup of pumpkin seeds
• chia seeds, 1 tbsp.
• 12 CUP CULTURED COCONUT
FLOUR
• flaxseed flour, 2 tbsp.
• two eggs
• 4 beaten egg whites
• coconut oil, 2 tbsp.
• 1 tablespoon powdered baking soda
• psyllium husk powder, 2 tbsp.
 • 1 tbsp vinegar (apple cider vinegar)
• a quarter-teaspoon of salt
• 12 cup water that has been brought
to a boil

DIRECTIONS

1. Preheat the oven to 180 degrees Celsius/350 degrees

Fahrenheit.
2. Grease a loaf tin and line the bottom with a piece of
parchment paper.
3. In a mixing bowl, whisk together the coconut flour, psyllium
husk powder, baking powder, salt, flaxseed flour, sunflower
seeds, pumpkin seeds, and chia seeds. (Reserve a couple of
teaspoons of pumpkin and sunflower seeds for the bread's
top)
4. Crack the eggs into the mixture and thoroughly mix them.
5. Stir in the oil until it is thoroughly mixed and somewhat
sticky.
6. Add the apple cider vinegar to the mixture and whisk well.
The dough may bubble up and change color due to the
vinegar's chemical reaction, but don't be afraid!
7. Slowly drizzle in the water until you get a dough-like texture.
8. Transfer the mixture to the loaf pan and spread it out evenly.
9. Top the loaf mixture with the saved teaspoons of seeds.
10. Bake for 30 to 35 minutes at 350°F.
 Sweet Potato Bread

PREP Time: 10 minute

Serving: 10
INGREDIENTS
• 15 ounces sweet potatoes, rinsed (save 2 tablespoons
 liquid) • 1 1/4 cup granulated sugar • 1/3 cup water
• a third cup of vegetable oil
• 2 eggs, big
• 1 3/4 cup flour (all-purpose)
• 1 teaspoon bicarbonate of soda
• a quarter teaspoon of salt
• nutmeg (1/2 teaspoon)
• a quarter teaspoon of baking powder
• 1/2 cup pecans, chopped (optional)
• a half teaspoon of allspice
• 1/2 tsp cinnamon

DIRECTIONS

1. Heat the oven degrees Fahrenheit (180 degrees Celsius). Using

cooking spray, coat a 9x5 loaf pan (or small loaf pans). Remove
from the equation.
2. Mash sweet potatoes in a large mixing basin with 2 tablespoons
of liquid.
3. Combine the mashed sweet potatoes, sugar, water, oil, and eggs
in a large mixing bowl.
4. Combine flour, baking soda, salt, nutmeg, cinnamon, and
allspice, as well as baking powder, in a mixing bowl. Mix
thoroughly.
5. Add the pecans, chopped.
6. Evenly pour into prepared pan (s). Bake for 60-70 minutes in
the 9x5 pan, or until a toothpick inserted in the middle comes
out clean. ** It will take around 45 minutes to bake the smaller
loaves.
7. Allow it to cool in the pan for 15 minutes. After that, allow
cooling entirely on a wire rack.
8. Place in an airtight jar to keep fresh.
 Flaxseed Bread

PREP Time: 15 minute

Serving: 12
INGREDIENTS
• 1 cup warm or hot water + 2 1/3 cup + 1 tbsp golden
flaxseed meal
• 1 tablespoon of baking powder
• 1 teaspoon of baking soda**
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt

DIRECTIONS

1. Set the oven to 180 Celsius/360 degrees Fahrenheit.

2. Make a fine flour out of the flaxseeds. If possible, sift the
flaxseed flour to remove any natural "seeds."
3. Combine the flaxseed meal, baking powder, baking soda, and
salt in a large mixing basin. Stir in the apple cider vinegar and
 water for approximately 30 seconds, or until the flaxseed meal
turns sticky and holds together in a lump. Then, loosely form the
dough into a loaf shape with your hands. (Be careful not to over-
knead the dough.) It should be handled as little as possible). The
surface of the bread should be beautiful and smooth.
4. Place the bread in a loaf pan that has been oiled (or lined with
parchment paper). A 1-pound loaf pan fits the bread nicely (8.5"
x 4.5"). However, if you have a 1.5-pound loaf pan (10" x 5"),
as I have, it will suffice. (If you're using a bigger loaf pan, shape
the loaf, then set it in the pan without pressing it into the
corners.) Alternatively, a baking sheet coated with parchment
paper can be used. Because the bread retains its shape nicely
after baking, a loaf pan is not required.
5. Sprinkle some seeds on top and mist with water (I use a mix of
flaxseeds, sesame seeds, and sunflower seeds). To help the
seeds stick better, gently push down on them with your palm.
6. If you watched the video that accompanies this recipe, you'll see
that I mentioned I let the bread rest for a few minutes, covered.
If you're using baking soda, though, you should do the reverse.
A chemical reaction occurs when baking soda (base) and apple
cider vinegar (acid) are combined. Carbon dioxide is produced
as a byproduct of this process, giving your baked products a
boost. As soon as the primary and acid are combined, the
reaction begins. So, as soon as you combine the two, pop the
bread in the oven before the response cools down.
7. Set the oven to 350°F and bake the bread for 60 minutes. It's
best if the crust is golden brown (if using golden flaxseeds).
8. Remove the bread from the oven and cool for 10 minutes in the
loaf pan. Before slicing the bread, place it on a cooling rack to
cool fully.
9. Refrigerate the flaxseed bread for up to 7 days in an airtight
container. Then refrigerate for up to 3 months in an airtight
container for long-term storage. I prefer to slice the bread before
freezing it, but the whole loaf may be frozen as well.
Carrot Zucchini Bread
PREP Time: 10 minute
Serving: 9
INGREDIENTS
• 1 egg, big
• 1/2 cup packed light brown sugar
• 1/3 cup coconut oil (liquid) (canola or vegetable may be
substituted)
• 1/4 cup sugar (granulated)
• a quarter cup of sour cream (lite is OK, or Greek yogurt
may be substituted)
• 2 tsp vanilla extract (optional)
• cinnamon (2 tablespoons)
• 1 cup flour (all-purpose)
• 1/2 teaspoon powdered baking soda
• 1/2 teaspoon bicarbonate of soda
• optional sprinkle of salt (to taste)
• 1 cup shredded carrots (about 1 large/2 medium peeled
and trimmed carrots), placed loosely in a cup and not packed
• 1 cup grated zucchini, loosely packed in a cup (about 1
medium/sizeable trimmed zucchini)
• optional 1/2 cup walnuts, raisins, etc.

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Set aside one 9-inch
loaf pan sprayed with floured cooking spray or greased and
dusted. Note: The loaf isn't particularly tall when cooked in a 9-
inch pan, but I'm afraid an 8-inch pan will be too little.
2. Whisk together the egg, brown sugar, oil, sugar, sour cream,
vanilla, and cinnamon in a large mixing basin.
3. Fold or whisk in the flour, baking powder, baking soda, and
optional salt using a spatula or a spoon until just mixed; don't
overmix.
4. Gently mix in the carrots, zucchini, and walnuts or raisins, if
 using.
5. Pour the batter into the prepared pan, smoothing the surface
lightly with a spatula (it will be relatively thick, which is what
you want).
6. Bake for 52 to 58 minutes (I baked for 54 minutes), or until
golden brown on top, the center is set, and a toothpick inserted
in the middle comes out clean, or with a few wet crumbs but no
batter. Tip – At the 35-minute mark, tent the pan with a sheet of
foil put loosely over it to avoid the top and edges from being
excessively browned before the middle is cooked through. The
quantity of time it takes to bake depends on the moisture level
of the carrots and zucchini, the weather, and the oven. Bake
until done; keep an eye on your bread rather than the clock, and
don't be concerned if it takes longer to bake than the baking
times suggested.
7. Place it to cool in the pan for approximately 15 minutes before
transferring to a wire rack to cool completely before slicing and
serving. If desired, serve with Honey Butter, Cinnamon-Sugar
Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese
Glaze. Bread may be stored sealed for up to a week at room
temperature or for up to 6 months in the freezer.
 Paleo Morning Glory Bread

PREP Time: 20 minute

Serving: 10
INGREDIENTS
• 65 grams of heated coconut oil (a third of a cup)
• 200 grams blanched almond flour (2 cups)
 • 30 grammes tapioca flour, 1/4 cup
• 12 tbsp baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 tsp cinnamon
• a quarter teaspoon of Celtic sea salt
• 60 grams dried cranberries, raisins, or chopped dates
• 46 grams, 1/2 cup shredded or grated carrots

75 grams 1/2 cup finely chopped apples or pears

• three eggs
• 50 g coconut sugar (1/4 cup)
• 1/2 cup walnuts, chopped (46 grammes + extra for
topping) (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Set aside a bread

pan greased with coconut oil or lined with parchment paper.
2. Melt the coconut oil and set it aside while you finish the other
ingredients.
3. Sift together almond flour, tapioca flour, baking powder, baking
soda, cinnamon, and salt in a medium mixing basin.
4. Toss the flour mixture with cranberries, raisins, or dates. To
keep the dry fruit from sticking together, mix it. Remove from
the equation.
5. Peel and core the carrots and apples.
6. Whisk eggs in a mixing basin with a hand whisker. In a mixing
dish, combine the melted coconut oil and coconut sugar.
Combine until all of the components are well combined.
7. Using a rubber spatula, fold in the carrots and apples.
8. Combine the wet and dry ingredients. With a rubber spatula,
gradually mix in the dry ingredients until they are well
integrated. Don't overmix the ingredients.
9. Mix in the walnuts. Inside a large bowl, mix all of the
ingredients until they are equally spread. Make sure the
elements aren't overmixed.
10. Fill the loaf pan halfway with the thick batter.
Then, with a spatula, smooth out the top.
11. If desired, garnish with chopped walnuts.
(optional)
12. Bake 45-48 minutes, or until a toothpick
inserted in the center comes out clean.
13. Take the pan out of the oven and set it aside for
at least 15 minutes before removing it.
14. Set aside for another 30 minutes before cutting.
 Oatmeal Blueberry Bread

PREP Time: 10 minute

Serving: 9
INGREDIENTS
• 1 cup sugar • 2 cups all-purpose flour
• 2 tbsp. baking powder
• a pinch of salt
• 1-gallon Greek yogurt
• two eggs
• 12 cups 1 stick butter, melted and
gently chilled
• 1 teaspoon vanilla extract
• 12 cups of oats
• 1 cup blueberries, fresh

DIRECTIONS

1. set the oven to 370 degrees Fahrenheit. Spray or gently grease a

 9-inch loaf pan with baking spray or canola oil, line with
parchment paper, or lightly butter the pan and sprinkle with
flour.
2. Combine the flour, sugar, baking powder, and salt in a large
mixing basin. Combine the yogurt, eggs, melted butter, and
vanilla in a separate dish with a fork, then stir into the dry
ingredients. Combine in the oats, then mix in the blueberries
carefully, reserving a few to sprinkle across the top of the batter.
It's best if the batter is thick and a bit sticky.
3. Scrape the batter into the loaf pan using a spatula. Bake for 45-
55 minutes, or until golden brown and a toothpick inserted into
the center of the bread comes out clean. Erase from the oven and
cool for 10 minutes in the pan before transferring to a wire rack
to cool completely. Warm or at room temperature is OK. After
the bread has cooled thoroughly, it will be firmer.
 Protein Zucchini Bread

PREP Time: 15 minute

Serving: 12
INGREDIENTS
• 2 giant eggs • 1 small-medium zucchini (about 3/4 cup
shredded)
• 3/4 cup natural creamy peanut butter, drippy (if too firm,
heat for a few seconds)
• 1 tablespoon pure maple syrup
• a pinch of salt
• 1 tsp vanilla extract (pure)
• 1 teaspoon of baking soda
• 1/2 cup vanilla plant-based protein powder (Sun Warrior,
Aloha, or Owyn)
• 2 tbsp tiny chocolate chips + 1/3 cup
DIRECTIONS

1. Set the oven to 340 F and line a loaf pan with parchment paper.
Alternatively, you can oil the pan. Note: If baking at altitude,
raise the temperature to 375 degrees Fahrenheit.
2. Remove the zucchini's ends. Use a food processor or a cheese
grater to shred zucchini. Place shredded zucchini in a colander
wrapped in paper towels. Squeeze the zucchini to remove the
juice. You may need to repeat this process two or three times,
depending on how liquidy your zucchini is. Allow draining in a
colander while preparing the batter.
3. Whisk the eggs in a large mixing basin until they are gently
beaten. Fry in the peanut butter, vanilla extract, and maple
syrup until the mixture is smooth and creamy. Add the shredded
zucchini and a sprinkle of salt and mix gently (if peanut butter
unsalted).
4. Finally, add the baking soda. Slowly incorporate the protein
powder until the batter has thickened but is still liquid. Pour
batter into prepared loaf pan after folding in 1/3 cup tiny
chocolate chips. Top with the remaining 2 tbsp chocolate chips.
5. Bake for 40-50 minutes, or until the chicken is thoroughly
done. If you're baking at a high altitude, start checking the
bread after 35 minutes. Please take advantage of it for up to
three days! (Note: you may freeze slices wrapped in parchment
paper for up to 3 months.)
 Pumpkin Cranberry Yeast Bread

PREP Time: 15 minute

Serving: 20
INGREDIENTS
• 1 tsp cinnamon • 3 cups all-purpose flour
• nutmeg (1/2 teaspoon)
• 3/4 teaspoon salt
• 2 tbsp. warm water (110 degrees F)
• 2 tsp. dry yeast (active or quick)
• 5 tablespoons unsalted butter, room temperature
• 1/2 cup sugar (white)
• 1 cup pureed pumpkin (not pie filling)
• 1 big egg, room temperature
• 3/4 cup chopped pecans or walnuts
• 1 cup plumped golden or black raisins (soaked in warm
water for 5 minutes, then drained)
• 2/3 cup fresh cranberries, thawed and patted dry
DIRECTIONS

1. In a large mixing basin, whisk together 2 cups flour, cinnamon,

nutmeg, and salt until well combined. Remove from the
equation.
2. In a small mixing basin, combine the warm water, yeast, and
stir. Allow 5 minutes for the yeast to bloom.
3. Cream the butter and sugar together in a mixer equipped with
the paddle attachment on medium speed. Next, mix in the
pumpkin puree and the egg until everything is well combined.
The mixture may appear curdled at this stage, but don't worry;
after adding the dry ingredients, it will come together.
4. Reduce the mixer speed to low and add the yeast, followed by
1/2 cup at a flour mixture. Transfer to the dough hook as soon as
the ingredients begin to form a dough that holds together. Knead
the dough for a few minutes. If your dough isn't coming
together, add a tablespoon of flour at a time until it does. The
dough will be pretty wet.
5. Mix the dough for 10 minutes at low speed, scraping the sides of
the basin and the hook with a rubber spatula as needed. The
dough will first resemble batter rather than dough, but it will
transform into a soft, sticky dough that will ball up on the hook
as you work with it. (This dough develops similarly to brioche
dough.)
6. Add the pecans and drained raisins to the machine on low speed
and mix only until mixed, about 1 minute. To prevent crushing
the cranberries, add them last and mix as little as possible.
(Some of the cranberries will inevitably explode, staining a
piece of the dough crimson.) Just think of it as adorable, and
you'll be OK.)
7. First Rise: Scrape the dough into a lightly buttered large mixing
bowl, cover firmly with plastic wrap, and leave away at room
temperature to rise for approximately 2 hours, or until about
doubled in volume.
8. Shaping the dough: Lightly grease or spray two 8 x 4′′ bread
loaf pans (or, for a large loaf, one 9 x 5 loaf pan) or retain the
dough in a round to bake as a freeform round.
9. Divide the dough into two parts and pat each piece into a 5 x 7′′
rectangle on a lightly floured board. Start rolling the dough
jelly-roll style from the long side of each rectangle and seal the
seam by pushing it together with your fingertips. Seal the ends,
then lay each roll seam side down in a loaf pan that has been
prepped. Any revealed fruit on the top of the loaf should be
carefully pushed into the dough so it is covered; otherwise, it
will burn and be bitter while cooking. (To make a freeform
round, roll the dough into a ball and lay it on parchment paper.)
10. Second Rise: Cover the pans (or circle) with a
kitchen towel and set them aside to rise for 1 1/2 to 2 hours at
room temperature or until the dough has almost doubled in size.
It will increase to just above the pan rims (mine barely got there
did just rise above the height of the pan in the centre).
11. Set the oven to 350° F and centre a rack in the
oven. Preheat the oven to 350°F and bake the loaves for 35
minutes, or until golden brown. Place the pans on a cooling rack
to cool. Allow for 5 minutes of cooking time before turning the
loaves out of their pans and cooling on a rack to room
temperature.
 Conclusion
Bread is made by baking flour, water, salt, yeast, and other components
combination. The fundamental procedure combines the ingredients until
they form a firm paste or dough, then baking the dough into a loaf.
The goals of the bread-making methods employed in New Zealand
(mechanical dough development, bulk fermentation, and no-time doughs)
create a dough that rises readily and has the characteristics necessary to
make excellent bread for consumers.
To produce excellent bread, every method of dough preparation must be
flexible enough to relax and expand during rising. When you tug on a good
dough, it should spread out. It must also be elastic, meaning it must be
strong enough to retain the gases generated as it rises and stable enough to
maintain its form and cell structure.
When two proteins found in flour (gliadin and glutenin) are combined with
water, they create gluten. Gluten is what gives dough its unique
characteristics. Gluten is required to produce bread and impacts the
mixing, kneading, and baking parts of dough. It's crucial to understand
how to combine the ingredients when you first start baking bread.