Bread Recipes

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A Cooking Adventure with Thom

 


Bread Recipes

From
Thom's Recipe File

Baking and bread making have been around since the very early peoples discovered you could make something very tasty  

and nourishing by mixing flour, water, and flour then placing it close to the fire.  Breads are some of my favorite food. 

Unfortunately for me, I am diabetic and breads turn to sugars.  However, this does not mean that I can't enjoy a good piece of bread.  I have found that Sprouted Grain Ezekiel Bread does not send my glucose level into orbit.  Therefore, I still enjoy my slice of bread.

They say that bread making is an art.  I am not very artistic but what I have found is that you have some basic rules to follow and they will make you a good bread maker.  I will share the following tips for you to use and then you will become a master bread maker.

  1. Check recipe to see if you have all the ingredients needed for the project.

  2. Start early in the day.  It takes 1 1/2-2 hours for dough to double in bulk.

  3. Test for correct water temperature for dissolving yeast.   The water should be lukewarm (105-115  F). If the water is too hot the yeast will die.  If it's too cold yeast will not rise properly.

  4. New methods such as that used for Basic Bread Doug recipe do not require the yeast rise as in a sponge.

  5. Wash hands before handling dough.

  6. Be patient and let dough rise properly before baking.

  7. To test when dough has doubled in bulk, press two fingers (forefinger and middle finger) into dough.  If indentations stay, dough has doubled in bulk and can be shaped.

  8. Kneading makes the dough elastic, stretchy, soft and pushes the yeast, which makes the bread rise evenly and thoroughly.

How To Knead:

  1. Dust the work surface with flour.
  2. Place the dough on floured surface and sprinkle with more flour.   Be careful of adding too much flour so as to prevent the bread from getting too heavy.
  3. Starting from the part of the dough closest to you, push down and away from you with the heel of your hands.  Use your shoulders and the top of your body to lean into the dough.
  4. Give the dough one quarter turn, pick up the far end of the dough fold it over toward you.  Push down and away again.  Repeat, adding more flour as needed.
  5. Dough is ready when it doesn't stick to fingers and feels smooth and elastic.

Recipes

Amish Buttermilk Biscuits
Banana Bread
Banana Bread - Healthy
Basic Muffins
Biscuits Old Fashioned
Red Lobster Cheddar Bay Crab Biscuits
Buttermilk Cornbread
Cracklin Corn Bread
English Muffins (Bread Machine Method)
Ezekiel Rolls with Sesame Seeds
Granny's Yeast Rolls
Hoecakes
Kent's Barbecue Cornbread
Refrigerator Rolls
Sourdough Starter
Sourdough Wheat Bread
Sourdough White Bread
Sprouted Grain Ezekiel Bread

 

 
 
     
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