Richards Best Bread Recipes

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RICHARD'S EASY NO-KNEAD BREAD



Richard's easy no-knead bread image

Even novice cooks should feel confident making Richard's easy no-knead bread.

Categories     Workday lunches

Time 25m

Yield Makes 2

Number Of Ingredients 11

600 millilitre cold water
1 tablespoon yeast
300 millilitre hot water
1 tablespoon honey
3 cup wholemeal flour
3 cup white flour
1 tablespoon salt
1/2 cup pumpkin seeds, plus extra to top bread if desired
1/2 cup sunflower seeds, plus extra to top bread if desired
1 tablespoon butter, for greasing tin
2 tablespoon olive oil, to brush loaves

Steps:

  • Preheat oven to 180°C. Put cold water and yeast in a medium-sized bowl
  • Mix hot water and honey together until dissolved, then pour into cold water and leave for 15 minutes, or until yeast is frothy
  • Sift flours into a large bowl, add salt and seeds and stir to combine.
  • Add the yeast mixture to the bowl and mix well with a wooden spoon. It is a very wet and sticky mixture
  • Grease two 22cm x 14cm loaf tins with butter and divide the dough between the tins. Top with a handful of seeds, if desired, and brush with olive oil.
  • Cover each tin with a plastic bag and place in a warm place for about 1 hour, or until the dough has risen to the top of the tins (Richard preheats the oven while the bread is rising on top of it).
  • Remove the plastic bags and bake for 25 minutes, or until golden. Remove from tins immediately and cool on racks

Nutrition Facts : ServingSize Makes 2

RICHARD'S BEST BREAD



Richard's Best Bread image

From Jane Brody's Nutrition Cookbook. A delicious and healthy bread that quickly became my family's favorite. Even my highly allergic daughter *loves* this bread. Optional herbs you can add before forming loaves: oregano, basil, poppy seeds, fennel seeds, etc. Or, if you want a breakfast bread, add raisins or cranberries with cinnamon or nutmeg. Preparation time and servings are a guess-timate. Cooking time includes dough rising time.

Provided by Kats Mom

Categories     Yeast Breads

Time 3h

Yield 3 loaves

Number Of Ingredients 13

2 cups skim milk or 2 cups low-fat milk, scalded
1/3 cup vegetable oil
1/3 cup sugar (use any combination of honey, sugar, brown sugar, molasses or corn syrup)
2 teaspoons salt (optional)
1/2 cup warm water, 105 to 110 degrees F
2 tablespoons active dry yeast (2 envelopes)
1/2 teaspoon sugar
2 eggs, well-beaten
1 cup oats or 1 cup quick oats, rolled
1/2 cup bran flakes, unprocessed bran
3 cups whole grain wheat flour (any combination of whole wheat, rye, or buckwheat)
3 cups unbleached white flour (approximate measure)
1 tablespoon butter, melted or 1 tablespoon margarine

Steps:

  • In a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
  • Set the mixture aside to cool.
  • Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
  • When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
  • Then add the oats and bran flakes, and mix the ingredients well.
  • Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
  • Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
  • Place the dough in a greased bowl, turning the dough to coat it with the grease.
  • Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
  • Punch down the dough, and divide it into three equal parts.
  • Knead into each part the desired flavorings, and form the pans into loaves.
  • Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
  • Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
  • Preheat the oven to 350 degrees.
  • Put the loaves in the oven and turn the oven down to 325 degrees.
  • Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 1560.9, Fat 39.3, SaturatedFat 8.2, Cholesterol 154.5, Sodium 231.1, Carbohydrate 257.4, Fiber 26.3, Sugar 25.1, Protein 52.6

BEST BASIC SWEET BREAD



Best Basic Sweet Bread image

This easy, basic yeasted sweet bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls, or sticky buns.

Provided by IROCKET

Categories     Breakfast Bread

Time 2h10m

Yield 12

Number Of Ingredients 8

1 cup milk
⅓ cup white sugar
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
⅓ cup unsalted butter, softened
2 large eggs
2 tablespoons vegetable oil, divided, or as needed

Steps:

  • Combine milk and sugar in a small saucepan over medium heat. Heat until slightly warm to the touch then remove from heat and stir in yeast. Let stand until foamy, about 10 minutes.
  • Stir together flour and salt in the bowl of a stand mixer fitted with the dough hook. Add softened butter, eggs, and the yeast mixture and mix until dough pulls away from the sides of the bowl.
  • Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until doubled in size, about 1 hour.
  • Grease a cookie sheet or 9x13-inch pan with remaining oil.
  • For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Cover and let dough rise again until almost doubled in size, 20 to 25 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g

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