Crusty Homemade Bread With Variations Recipes

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

CRUSTY HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into 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. , 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., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

CRUSTY HOMEMADE BREAD - WITH VARIATIONS

Steps:

• BASIC:.
• In small bowl, dissolve yeast in wter.
• In large bowl, mix 3 1/2 cups flour and salt.
• Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky). DO NOT knead.
• Cover with plastic wrap; let rise at room temperature 1 hour.
• Punch down dough.
• Turn onto a lightly floured surface.
• Pat into a 9" square.
• Fold dough into thirds, forming a 3" square.
• Turn dough over; place in a greased bowl.
• Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
• Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
• Line Bottom of a disposable foil rosting pan with parchment paper.
• Dust with cornmeal.
• Turn dough onta floured surface.
• Knead gently 8 times; shape into a 6" round lof.
• Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
• Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
• Preheat oven to 500. Using a sharp knife, make a slash (1/4" deep) across top of loaf.
• Cover pan tightly with foil.
• Bake on lowest oven rack for 25 minutes.
• Reduce oven setting to 450.
• Remove foil; bake 25-30 minutes longer or until deep golden brown.
• Remove loaf to a wire rack to cool.
• CHEDDAR CHEESE Variation:.
• Prepare bread dough as directed.
• Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
• CRANBERRY n ORANGE Variation:.
• Prepare bread dough as directed.
• Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.

EASY YEAST BREAD WITH VARIATIONS

Steps:

• WHITE BREAD: (Basic Recipe).
• Lightly spooning flour into measuring cup & leveling off, measure out 2 1/2 cups flour. Combine flour, dry yeast, sugar, & salt in a large mixer bowl; blend.
• In a medium saucepan, combine water, milk, and oil; heat until very warm (120 to 130F).
• Add eggs and liquid to flour mixture.
• MIXING - Blend at low speed until moistened; beat 3 minutes at medium speed. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).
• RISING - place dough in a greased bowl; cover with a cloth or loose fit lid. Let rise in a warm place until light and double in size, about 45 minutes.
• SHAPING & BAKING:Punch down dough to remove air bubbles; divide dough into two parts. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows). Cover, let rise in a warm place until light and doubled in size, about 30 minutes. Bake at 375*F according to shape until loaf sounds hollow when lightly tapped. Immediately remove from pans; cool.
• (If loaf becomes too brown, cover with tin foil during last 10 minutes of baking.).
• WHOLE WHEAT BREAD - (Basic Recipe).
• Follow white bread recipe. After beating with mixer, stir in 3 cups of Whole Wheat flour in stead of white, knead in 3/4 to 1-1/4 cups white flour.
• MEDIUM RYE BREAD - (Basic Recipe).
• Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.
• NOTES: At high altitudes (5000 feet plus) - after first rising, punch down dough and then allow to rise a second time in the bowl. Decrease the first (and second) rising periods by 15 minutes each.
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• INGREDIENT VARIATIONS. (may be used in any of the above basic bread recipes). Ingredients stirred in are added with the flour as it is stirred inches.
• HONEY/MOLASSES: substitute 1/4 cup for sugar. Reduce milk to 3/4 cup.
• BROWN SUGAR: substitute 1/4 cup (firmly packed) for the white sugar.
• ROLLED OATS: stir in 1/2 cup.
• WHEAT GERM: stir in 1/2 cup.
• CHEESE: stir in 1 cup shredded Cheddar, American, Monterey Jack or Swiss cheese.
• HERBS & SPICES: stir in 1/4 to 1/2 tsp celery seed or dill weed, or 1/2 tsp Italian Seasoning, or 2 Tbsp minced chives, caraway or sesame seeds.
• ONION: stir in 1/2 cup, finely chopped.
• RAISINS/CHOPPED DATES OR OTHER DRIED FRUIT: Use Sweet Dough recipe; stir in 1-1/2 cups fruit.
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• SPECIALTY WHITE BREAD VARIATIONS - (use Basic White Bread Recipe).
• FRENCH BREAD: Reduce sugar to 1 Tbsp; Omit milk and eggs; Use 2 cups water; Reduce stirred in flour to 1-1/2 to 2 cups. Increase first rise to 1 hour. Shape and bake according to Shaping and Baking directions.
• FRENCH LOAF OR ROLLS: Brush with beaten egg just before baking.
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• RICH EGG BREAD - (use Basic White Bread Recipe) Increase sugar to 1/3 cup. Decrease water to 3/4 cup. Use 3 eggs.
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• SOUTH OF THE BORDER LOAF - (use Basic White Bread Recipe) Decrease sugar to 1 tablespoons Decrease milk to 1/2 cup. Increase stirred in flour to 3-1/2 to 4 cups. With this flour, Stir in the following: 1/2 cup sour cream, 1/2 cup chopped olives, 1/2 cup chopped onion, 1 cup shredded Cheddar or Monterey Jack cheese, 1/4 tsp garlic powder, 1 to 4 TBSP minced green chilies (optional). Shape and bake according to directions for regular or round loaves, or rolls.
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• SWEET DOUGH - (use Basic White Bread Recipe) Increase sugar to 1/2 cup. Eliminate water. Use 2 cups milk. Substitute butter or margarine for oil.
• CINNAMON SWIRL - (use Sweet Dough Recipe) Pat each half of dough into a 7x14-inch Rectangle; spread with 1 Tbsp butter or Margarine. Combine 1/2 cup sugar and 2 Tbsp Cinnamon; sprinkle half of mixture over each rectangle. Starting with the 7-inch side, roll jelly-roll style. Seal all edges tightly. Shape and bake according to instructions for a regular loaf.
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• SPECIALTY DARK BREAD VARIATIONS - (follow Whole Wheat or Medium Rye Basic Recipes).
• DELICATESSEN RYE BREAD - (use Basic Med-Rye Recipe} Omit sugar, water and 1 egg. For warm liquid, heat 1-3/4 cups milk, 1/4 cup molasses, 1/4 cup cooking oil and 1 square unsweetened chocolate (chocolate does not need to melt). Along with stirred in flour at 1 Tbsp Caraway Seed (optional) Stir in 1/4 to 1 cup white flour with the rye flour. Do let the dough to rise until double. Increase first rise to about 1 hour and the second to about 40 minutes. Increase the baking temperature to 400*F. Bake loaves 30-40 minutes.
• HEARTY WHOLE WHEAT LOAVES - (use Basic Whole Wheat Recipe) Substitute 1/4 cup brown sugar for the white sugar. Along with the stirred in flour add 1/2 cup each Wheat Germ and Rolled Oats and 2 Tbsp Sesame Seeds. Decrease kneaded in white flour to 1/4 to 3/4 cup. Increase first rise to about 1 hour.
• LIGHT PUMPERNICKEL BREAD - (use Basic Med-Rye Recipe) Eliminate sugar. Decrease water to 3/4 cup. Heat 1/4 cup molasses with other liquids. Along with stirred in flour add 2 Tbsp caraway seeds.
• 100% WHOLE WHEAT BREAD - (use Basic Whole Wheat Recipe) Eliminate white flour. Stir in 3 to 3-1/2 cups whole wheat flour; knead in a further 1/2 to 1-1/2 cups whole wheat flour.
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• SHAPING AND BAKING: Use half of dough to make each shape. Using solid shortening, generously grease pans. If desired, just before baking, slash top of loaf in any design using a sharp knife.
• BAKE BREADS at 375*F: [U]All Loaves[/U] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
• ALL ROLLS - 10 to 20 minutes.
• REGULAR LOAF: Use a 9x5 or 8x4-inch loaf pan. Press dough into pan; insert fingers between pan and dough to round edges.
• ROUND LOAF: Use an 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Form dough into round ball; flatten slightly.
• FRENCH & OBLONG LOAF: (Use a large cookie sheet).
• FRENCH: form dough into 14-inch loaf; taper ends.
• OBLONG: form dough into 8 to 10-inch oblong loaf; round ends.
• ROPE SHAPED LOAVES: Shape half of dough into a 26-inch rope; form into any desired shape described below.
• COIL: Use 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Beginning at center of loaf, roll rope into snail shape; tuck tail under.
• TWIST: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Cut rope in half to form two 13-inch ropes. Twist together; seal ends.
• FIGURE EIGHT: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Form rope into figure-eight; seal ends.
• DOUGHNUT: Use cookie sheet. Form circle by bringing ends of rope together; seal. Flatten circle to 1-1/2 inch thickness.
• ROLLS - (use large cookie sheets).
• ROUND: Form dough into 12 2-inch balls.
• VIENNA: From dough into eight 6-inch oval rolls; flatten slightly.
• BREADSTICKS: Cut dough into walnut size pieces. Roll with hands into 5-inch sticks.
• BREAD GLAZES - use any of the following glazes to create different crusts.
• SOFT BUTTERY CRUSTS: Brush loaves with softened or melted butter or margarine AFTER BAKING.
• CRISP SHINY CRUST: Brush loaves with a mixture of 1 egg and 1 Tbsp water JUST BEFORE BAKING. May be sprinkled with poppy or sesame seed.
• DELICATESSEN CRUST: Remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp cornstarch and 1/4 cup water that has been heated to boiling. Return to oven to finish baking.
• CINNAMON/SUGAR CRUST: Brush loaves with 2 Tbsp melted butter or margarine; sprinkle with mixture of 2 Tbsp sugar and 1/2 tsp cinnamon AFTER BAKING.
• SLIGHTLY CRISP, SHINY SWEET CRUST: Brush loaves with a mixture of 1 Tbsp each of sugar and water AFTER BAKING.
• From: http://www.recipelink.com/mf/31/10995.

CRUSTY DUTCH OVEN BREAD

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

SIMPLE WHITE CRUSTY BREAD

Steps:

• Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
• Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
• After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
• Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.