30 Baked Bread Recipes The Best Homemade Bread

30 Baked Bread Recipes The Best Homemade Bread The Daily Spice 26. flax seed potato bread. fluffy, savory flax seed and potato bread relies on mashed potato for its texture, enhanced with a secret ingredient: starch rich potato cooking liquid. flax seeds add crunch, and honey and olive oil infuse the dough with mild sweetness and welcome moisture. 5. punch the dough down really well to remove air bubbles 6. divide into two equal portions. shape each ball into long logs and place into greased loaf pans. 7. second rise: spray two pieces of plastic wrap with cooking spray and lay them gently over the pans.

30 Baked Bread Recipes The Best Homemade Bread The Daily Spice Repeat with the remaining piece of dough. place the loaves, seam side down, on a baking sheet (lined with parchment if desired). sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust. let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. Knead the dough: on a floured surface, knead the dough until smooth and elastic and form a ball. add the oil to the large bowl, add the dough to the bowl, and cover. let rise for about 1 1 1 2 hours or until it has doubled. form loaves: grease and flour two 9×5 inch pans. punch the dough to release the air. Gently press the dough to fill the bottom of the pan. proof 2: cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough rises about 1 inch above the rim. meanwhile, preheat the oven to 350°f. bake the bread: once proofed, brush with the top of the loaf with water. In a very large (6 quart) bowl, combine the flour, salt, and yeast. mix to combine. add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°f). stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. the dough should be sticky and conform to the shape of the bowl.

30 Baked Bread Recipes The Best Homemade Bread The Daily Spice Gently press the dough to fill the bottom of the pan. proof 2: cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough rises about 1 inch above the rim. meanwhile, preheat the oven to 350°f. bake the bread: once proofed, brush with the top of the loaf with water. In a very large (6 quart) bowl, combine the flour, salt, and yeast. mix to combine. add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°f). stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. the dough should be sticky and conform to the shape of the bowl. Roll or press each piece into a 9 inch by 7 inch rectangle. roll each lengthwise into a tight roll and pinch the ends shut. transfer each loaf into a lightly greased 9 inch by 5 inch bread loaf pan. cover and let rise for an additional 60 minutes until double in size. preheat an oven to 350 degrees. Mix together the flour, salt and yeast, then add warm water and mix. the “dough” will be very wet and sloppy, not kneadable at all – this is what you want! see video at 17 seconds for consistency. 2. rise! cover with cling wrap then place it in a warm place (25 – 30°c 77 – 86°f) for 2 hours.