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Daily Bread Recipe |
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This bread recipe adds mashed potato into the mixture and makes a moist and flavorful treat.
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INGREDIENTS
1 cup cooked mashed potato
2/3 cup milk
1/4 cup butter or margarine
3 1/2 cups all-purpose flour – divided use
1/4 cup granulated sugar
1 (.25-ounce) package active dry yeast
1 1/2 teaspoons salt
2 large eggs, at room temperature
1 egg white, lightly beaten
1 teaspoon water
2 teaspoons poppy seeds
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DIRECTIONS
- In a saucepan, mix potato, milk and butter. Stir from time to time until butter has melted. Remove from heat and cool to 120°F to 130°F (50°C to 55°C).
- In a large mixing bowl, mix 1-1/2 cups of flour, sugar, yeast and salt. Combine well and add milk mixure gradually. Add 2 eggs and beat using an electric mixer set at medium speed for 2 minutes. Mix in enough flour to make a soft dough.
- Turn dough on a lightly floured surface and knead for about 10 minutes or until smooth and elastic.
- In a well-greased bowl, place dough and turn to coat the top. Cover and set in a warm place for 90 minutes or until doubled. Deflate dough and divide into 3 even portions. Form each portion into a 14-inch rope. Set the ropes on a greased baking sheet, pinching the ends together to seal.
- Braid the ropes and seal edges by pinching the loose ends. Cover and leave it to rise in a warm place for an hour or until doubled.
- Mix egg white with water, stirring well. Use the egg white mixture to brush the top and sides of the loaf. Sprinkle with poppy seeds.
- Place it into the oven and bake at 350 degrees F for about 35 minutes. Remove from baking sheet and col over wire rack.
- Makes 1 loaf.
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A classic recipe that makes a great serving of French toast as well.
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INGREDIENTS
2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1 1/2 cups warm water (105°F to 115°F / 40°C to 45°C) – divided use
2 tablespoons granulated sugar
2 teaspoons salt
2 1/2 tablespoons corn oil
3 large eggs – divided use
4 3/4 cups all-purpose or bread flour – divided use
3 tablespoons poppy or sesame seeds
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DIRECTIONS
- In a small bowl, combine yeast, 1/2 cup warm water and sugar. Leave it in a warm place for 5 minutes.
- Beat the rest of warm water with salt, corn oil, 2 eggs, yeast and 2 1/2 cups flour in a separate bowl. Beat often for 5 minutes or until elastic. Stir in 2-1/4 cups more flour gradually, working flour into dough thoroughly.
- Turn flour onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic. In a greased bowl, put dough and turn to coat the top. Use a plastic wrap to cover and leave it to rise in a warm place for an hour or until doubled.
- Prepare 2 cookie sheets and grease with oil.
- Deflate dough and knead for 1 minute. Divide into 6 portions and roll each one into equal 15-inches long. Make 2 braids using 3 strands for each. Cover with a dish towel and leave it to rise for 45 minutes or until doubled.
- Prepare the oven to 375 degrees F preheat settings.
- Whisk the egg and brush it over the loaves in an upward motion. Sprinkle top with seeds and bake for 35 minutes. Loosely cover with foil if it appears to brown too fast. Cool over wire racks when done.
- Makes 2 loaves.
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Extra flavorful, using warm tomato juice to dissolve yeast instead of warm water.
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INGREDIENTS
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
2/3 cup tomato juice
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose or bread flour
1 tablespoon wheat germ
1 package dry onion soup mix
3/4 cup beet, chopped and cooked
1/3 cup carrot, grated
1/2 cup sour cream
2 tablespoons vegetable oil
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DIRECTIONS
- Add yeast to warm tomato juice to dissolve.
- In a bowl, blend together ginger, sugar, flour, wheat germ, dry onion soup mix, beets, carrot, sour cream and oil. Mix in the yeast mixture, kneading until soft dough is formed.
- Place dough in a greased bowl, turning once to coat top. Cover and leave it to rise or double for 90 minutes.
- Deflate dough and shape into a greased loaf pan. Leave it to rise for another hour.
- Place it into the oven to bake at 350 degrees F for about 25 minutes or until browned on top.
- Makes 1 loaf.
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This bread recipe would make a great serving with any spread or jam. You can even enjoy it as it is!
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INGREDIENTS
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 1/2 cups warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
2 1/4 cups all-purpose or bread flour
1/2 cup whole wheat flour
1/4 cup bran flakes
2 tablespoons wheat germ
1/2 teaspoon white pepper
1/2 cup crumbled cooked bacon
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup black eyed peas
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Fragrant and mouth-watering aroma will surely fill the kitchen as this delicious bread bakes.
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INGREDIENTS
2 (1/4-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast
1/2 cup warm water (105°F to 115°F / 40°C to 45°C)
1 1/2 cups warm milk
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup butter, melted
2 large eggs
4 1/2 cups all-purpose or bread flour
1 cup quick-cooking oats
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DIRECTIONS
- Prepare 2 greased loaf pan.
- Pour warm water in a medium bowl and add yeast. Once dissolved, add the warm milk, sugar, salt, butter and eggs. Combine thoroughly.
- Use a separate bowl to combine flour and oats. Add this to the yeast mixture and set to medium speed to combine until smooth.
- Pour mixture into the prepared loaf pans and cover with plastic wrap. Leave it for half hour to rise.
- Meanwhile, prepare the oven to 400 degrees F preheat settings. Place the pans into the oven and bake for about 35 minutes. Allow bread to cool over a wire rack before serving.
- Makes 2 loaves.
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Adding yeast to this bread mixture makes it a light loaf with an added tang flavor.
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INGREDIENTS
1 (.25-ounce) package active dry yeast
1/4 cup warm water (about 110°F / 45°C)
1 cup milk, scalded and cooled to about 110°F / 45°C
3 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons butter or margarine
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DIRECTIONS
- Dissolve yeast in warm water, leaving it to stand for about 5 minutes. Mix in milk and reserve to proof.
- Combine 3 cups flour with baking powder and salt in a large bowl. Cut in butter into the mixture using pastry blender or rub butter into the mixture using your fingers. Add the yeast mixture to make dough, stirring until moistened.
- Turn dough over to a lightly floured surface. Knead for 10 minutes or until smooth. Form the dough into a 5 to 6-inch diameter round.
- Sprinkle it with flour before setting in an 8-inch greased round cake pan. Score the top with an "x" mark to about half inch deep and 3 inches long at the center.
- Set the pan over to the lowest rack portion and bake at 375 degrees F for about 55 minutes. Invert on a wire rack and cool slightly.
- Enjoy the bread warm.
- Makes one loaf.
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If you’re serving this bread during any occasions, make sure to keep copies of the recipe at bay since most of your guests and family would be asking for it.
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INGREDIENTS
* 2 tablespoons butter, melted
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1 large tart apple, peeled and thinly sliced
* 1/4 cup raisins
* 1 package (1/4 ounce) active dry yeast
* 3/4 cup warm water (110° to 115°)
* 1/4 cup sugar
* 1 teaspoon salt
* 2-1/4 cups all-purpose flour, divided
* 1 egg, lightly beaten
* 1/4 cup shortening
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| DIRECTIONS Read the rest of this entry » |
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I think that the invention of bread machine is the best one ever since I get to enjoy delicious bread recipes such as this one without too much fuss!
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INGREDIENTS
* 1/2 cup canned pumpkin
* 1 cup warm evaporated milk (70° to 80°)
* 2 tablespoons butter, softened
* 2 tablespoons brown sugar
* 1/2 teaspoon salt
* 1/4 cup whole wheat flour
* 3 cups bread flour
* 2 to 3 teaspoons pumpkin pie spice
* 1/2 cup ground walnuts
* 2-1/4 teaspoons active dry yeast
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DIRECTIONS
- Put all the ingredients into a bread machine pan in the order recommended by the manufacturer. Choose the Basic Bread setting and set Crust Color and Loaf Size as well if available.
- As the dough mixes, check occasionally and add about 2 tablespoons of water or flour, if needed.
- Makes 1 loaf.
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You can serve this delicious bread for any special gathering since it has an elegant golden orange finish with a crisp brown crust to boot.
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INGREDIENTS
* 1/2 cup plus 2 tablespoons water (70° to 80°)
* 1/2 cup canned pumpkin
* 1/4 cup butter, softened
* 1/4 cup nonfat dry milk powder
* 1/4 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 to 1 teaspoon ground nutmeg
* 3/4 teaspoon salt
* 1/8 teaspoon ground ginger
* 2-3/4 cups bread flour
* 1 package (1/4 ounce) active dry yeast
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DIRECTIONS
- Put all the ingredients into a bread machine pan in the order recommended by the manufacturer. Choose the Basic Bread setting and set Crust Color and Loaf Size as well if available.
- As the dough mixes, check occasionally and add about 2 tablespoons of water or flour, if needed.
- Makes 1 loaf.
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According to Dale Rosenthal from Austin, MN, this recipe is packed with the delicious tang of the black pepper and minced onion. It is perfect accompaniment to your most favorite steak and spaghetti.
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INGREDIENTS
- 17 tablespoons water (70 to 80 degrees F)
- 2 tablespoons butter or margarine, softened
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 3 tablespoons nonfat dry milk powder
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons active dry yeast
- 1 tablespoon dried minced onion
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DIRECTIONS
Put all the ingredients into the bread machine plate as directed by the manufacturer. Set your oven to Basic Bread setting then if your machine allows you to choose the color and the size of the bread , you may do so. Keep on checking in dough if it requires more water and flour.
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