Wow, creating bread. This is my favourite recipe page because bread is wonderful to make when you watch it rise in the oven and look at the expressions of everybodies face when the bread is served hot.

Please enjoy these recipes. If you have bread recipes, please send them. Add a Recipe

• Breaking on side
  a) Decrease oven temperature.
  b) Make sure dough has risen enough before baking.
  c) Roll dough tightly and seal edges securely.

• To rise, place the kneaded dough in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it does not dry out. Cover the bowl loosely with plastic wrap or foil and let the dough rise in a warm, draft-free location. The oven is an ideal place for this. For an electric oven or a gas oven with electronic ignition, heat the oven at the lowest setting for one minute, then turn off. In other gas ovens, the pilot light will provide enough warmth. Place a pan of very warm water toward the back of the oven to provide moisture. Place the bowl or pan of dough on the center rack and close the door.

  Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has risen sufficiently and is ready to be punched down and shaped is to perform a "ripe test." Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer.
  

• Cracking on tops
  a) Do not cool bread in a draft.
  b) Decrease flour amount
  c) Increase kneading time to develop the gluten better.

White Bread

Ingredients

1.5 teaspoons active dry yeast
2 tablespoons crisco or tenderflake
1 1/4 cups warm water
2.5 tablespoons white sugar
2 teaspoons salt (neutral salty taste0
3 cups all-purpose flour
1.5 tablespoon butter, melted

Directions
1• Mix together shortening, sugar, salt, yeast, and 1 cup flour. Add warm water and beat by hand until manageable, or 3 minutes with an electric mixer. Add remaining flour, scraping bowl often, and mix all together until smooth.
2• Cover with a clean cloth and let rise until doubled in volume.
3• Stir dough down gently, and spoon into a lightly greased 9x5 inch loaf pan (the batter should be sticky). Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes.
4• Preheat oven to 375 degrees F (190 degrees C).
5• Bake for about 45 minutes. Place on a cooling rack, and brush top with melted butter.

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Sun Dried Tomato and Provolone Bread
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup shredded Provolone Piccante
1/2 cup thinly sliced scallion
2 tablespoons minced Italian parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped Il Forteto sun-dried tomatoes
2 tablespoons of the oil from the Il Forteto sun dried tomato jar
2 tablespoons vegetable shortening
2 tablespoons sugar
2 garlic cloves, pealed and minced, sauteed in 2 tablespoons of oil from Sun Dried Tomato jar
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts or walnuts, toasted lightly

Directions:
1• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda.
2• Add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well.
3• In a small bowl whisk together the shortening, the sun-dried tomato oil, and the sugar until the mixture is smooth.
4• Add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well.
5• Add the buttermilk mixture to the flour mixture with the nuts and stir the batter until it is just combined.
6• Divide the batter among 3 well-buttered 6x3 inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350F oven for 45 minutes, or until a tester comes out clean.
7• Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

Makes 3 loaves.

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Casalinga Bread

Ingredients
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
6 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup butter, chilled and diced

Directions
1• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2• In a large bowl, combine 4 cups of flour and salt. Cut in the butter and stir in the yeast mixture. Beat in the remaining flour, 1/2 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Butter a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
4• Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a large oval loaf. Place onto the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. When the loaf is risen, cut a 1/2 inch deep cross onto the top of it. Brush the top with water before baking.
5• Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes, or until bottom of loaf sounds hollow when tapped. Let cool on a wire rack before slicing.

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Ciabatta Bread

Ingredients
12oz / 350g plain flour
1/4 teaspoon easy blend yeast
7fl oz/200ml warm water
olive oil
1/2 pint /300ml warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb / 500g plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

Description
1 • Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.

2 • Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.

3 • Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.

4 • Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.

5 • Bake 25 minutes, sprinkling with water three times during the first 10 minutes.

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Focaccia Bread
Ingredients

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Directions
1• In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2• When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3• Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4• Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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Italian Bread
Ingredients

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

Directions
1• Add the sugar and yeast to the warm water and let proof.
2• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three (3) loafs.

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Cheese Herb Bread
Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine, softened
1 1/2 tablespoons dried oregano
2 tablespoons white sugar
4 1/2 teaspoons active dry yeast
1/2 cup grated Parmesan cheese
4 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon grated Parmesan cheese

Directions
1• Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
2• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
3• Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
4• Bake at 350 degrees F (175 degrees C) for 55 minutes. Makes one (1).

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Black Treacle Loaf
Ingredients:
1/4 cup black treacle
1/4 cup firmly packed brown sugar
1 egg
4 tablespoons butter
1/4 cup milk
1 1/4 cup flour
1/2 cup raisins, chopped
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

Directions:
1• Preheat oven to 350 degress. In a medium bowl, cream black treacle, brown sugar, and egg.
2• In a small sauce pan melt together butter and milk. Cool and stir into treacle mixture.
3• In a small bowl, combine flour, raisins, baking soda, and spices. Stir, all at once, into the treacle mixture, until just smooth.
4•Butter a small loaf pan (approximately 2 1/2 x 4-inch). Pour bread batter into loaf pan and bake in pre-heated oven for 30-35 minutes, until top is dry.

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Strufoli (Italian Honey Balls)

Ingredients:
2 cups flour
2 eggs
1/4 tsp. salt
2 cups oil (for frying)
1/2 cup Honey
1/2 cup sugar
2 Tbs. pine nuts or slivered almonds
1 Tbs. candy sprinkles

Directions:
Place 1 cup flour in large bowl.
Add eggs and salt. Mix and knead gently, adding enough flour to make a soft dough.
Divide in half.
Roll each half into 1/4" strips.
Cut each strip into small (1/4" to 1/2") pieces and roll into little balls.

1• Spread on floured board.
2• Heat oil in deep frying pan over medium heat until hot.
3• Fry balls, a few at a time, for 1 to 2 minutes or until golden.
4• Drain.
5• Blend honey and sugar in deep frying pan.
6• Stir constantly over low heat for about 5 minutes or until sugar has dissolved and mixture is smooth.
7• Add fried balls and stir with wooden spoon until coated.
8• Arrange in mound on serving plate and decorate with nuts and sprinkles.
9• Let cool before serving.

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