1. Honey Wheat Bread With Chia and Flax Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d honey butter, without salt seeds, chia seeds, dried water, bottled, generic salt, table seeds, flaxseed wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry Directions: Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes. Optional - brush the dough with milk or egg wash prior to baking. * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. Source Archive
2. Applesauce Nut Bread Ingredients: 1 large finely diced, peeled apple, diced into 1/4" ingredients 1/2 tsp lemon juice 1 tbsp agave 1/8 tsp + 1/2 tsp cinnamon 1 1/2 cups (or keep procured) 1 1/2 cups wheat flour 3/4 cup brown sugar, not packed 1 tsp baking soda 1/4 tsp ground nutmeg Pinch allspice 1/4 tsp salt 2 tbsp vegetable oil 2 large egg whites 1 1/2 tsp vanilla extract Baking spray 1 1/2 oz chopped walnuts Directions: Source Archive
3. Crispy Pizza Dough Ingredients: water, bottled, generic oil, olive, salad or cooking sugars, granulated salt, table wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry cornmeal, degermed, unenriched, yellow Directions: Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting. When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil. Cover and let rise in a warm spot 45 minutes. Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts. Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot. Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter. Sprinkle about a tbs of corn meal into skillet. Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds. Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well. Sprinkle more cornmeal into skillet. Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press. Leave in skillet 30 seconds. Remove from skillet. You've got thin pizza crust! To make pizza--. Put sauce, cheese and toppings on crust. Pre-heat iron skillet in 410 degree oven. Place pizza in skillet. Bake for 12 minutes. Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula. Eat pizza. Source Archive
4. Gingerbread Loaf with Frosting Ingredients: butter, without salt sugars, granulated orange juice, raw wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, cloves, ground spices, ginger, ground leavening agents, baking soda salt, table applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) cheese, parmesan, hard vanilla extract orange juice, raw sugars, powdered Directions: Preheat oven to 350 degrees F. Spray a loaf pan or pans with nonstick cooking spray. (I used 3 mini pans.) Cream the butter, sugar, and orange extract. Add in flour, cinnamon, cloves, ginger, baking soda, and salt and mix until just combined. Stir in applesauce. Distribute the mixture between the baking pans. Bake for about 40 minutes or until an inserted wooden toothpick comes out clean. In the meantime, for the frosting, in a separate bowl cream the cream cheese. When the cheese is fluffy, add in vanilla and orange extracts. Mix confectioners sugar until light and fluffy. Note: This makes a lot of frosting and I actually doubled the loaf recipe and made 6 loaves and 1 frosting serving. Each loaf still had ample frosting per loaf. Enjoy! Source Archive
5. Chocolatey Walnut Brownie Bread Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt salt, table sugars, brown cocoa, dry powder, unsweetened wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry nuts, walnuts, english Directions: All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Add ingredients as specified by your bread machines owners manual. Walnuts may be added 5 minutes before end of last kneading cycle. Select white or basic bread and light crust. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. (So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the loaf. Cover with a clean cloth as it cools. Source Archive
6. Ciabatta Bread Ingredients: water, bottled, generic salt, table sugars, granulated oil, olive, salad or cooking wheat flours, bread, unenriched wheat flours, bread, unenriched Directions: Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust. Source Archive
7. County Line White Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flours, bread, unenriched salt, table sugars, granulated sugars, brown shortening, vegetable, household, composite water, bottled, generic Directions: In a small cup or bowl, combine warm water with yeast and sugar. Let sit for about 10-15 minutes. In a large bowl, combine dry ingredients and mix well. Add wet ingredients and yeast mixture and blend on low with an electric mixer until all ingredients are incorporated. Mix for 7 minutes. *If you have stand mixer, use the dough hook and re-position dough as needed. After mixing, remove dough and need by hand on clean surface for 3-5 minutes. Place dough in a large, clean bowl that has been greased lightly with vegetable oil. Turn dough over in bowl to coat with oil. Cover bowl with clean, damp cloth and place in a warm spot to allow dough to double in size. (About 1 - 1&1/2 hours) Grease and flour a 9x4 or 5-inch loaf pan. After dough rises, punch down to eliminate bubbles. Shape dough into loaf and place in pan. Leave in warm spot covered with damp cloth to double in size again. (About 1 hour) Preheat oven to 350F. Bake loaf for 30 minutes or until loaf sounds hollow when tapped lightly on top. Source Archive
8. Chocolate Peanut Butter Bagels Ingredients: peanut butter, smooth style, without salt mini semi-sweet chocolate baking chips, water, bottled, generic water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table sugars, brown wheat flours, bread, unenriched Directions: If using bread machine, place everything in the pan following manufacturers instructions. [For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water. Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients] Then start machine on DOUGH setting. Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds. Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes. Cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size. Let bagels rest for 5 minutes. In the meantime, bring water in a medium saucepan to a boil. preheat oven to 400F prepare a couple of cookie sheets with parchment paper. Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. dont worry if they dont sink, itll work out just fine. Scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled. Bake your bagels for about 20 minutes, one sheet at a time. You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped. Cool on a cookie rack. Source Archive
9. Grilled Pizza Dough Ingredients: wheat flours, bread, unenriched salt, table leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic Directions: Line a cookie sheet with parchment paper and lightly grease. Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer. Whisk to combine. Add in the water and oil and mix to combine. Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy. It will still be slightly tacky but should not stick to your hands. Divide into six even pieces. Place on prepared tray. spray with just a touch of oil and cover with plastic wrap. Let rest in the refrigerator overnight. Now you are ready to start using this dough. Source Archive
10. Pull-Apart Pumpkin Cinnamon Bread Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry sugars, granulated pumpkin, raw salt, table wheat flours, bread, unenriched butter, without salt sugars, granulated spices, cinnamon, ground spices, nutmeg, ground butter, without salt sugars, brown milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, powdered vanilla extract Directions: In a saucepan over medium-high heat, melt 2 tablespoons of butter then let it bubble up and turn a dark golden brown color. Be careful not to allow it to burn (you dont want it to turn black). Once melted it should take about 2-3 minutes to brown. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot but also not cool (about 100-110 F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow the mixture to sit and proof about 10 minutes. Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time. Move dough to a lightly oiled bowl and cover with a clean towel. Allow dough to rise in a warm place for 60-90 minutes or until doubled in size. While dough is rising, brown another 2 tablespoons of butter using the same method as above. Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well. Make sure the sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with your hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands. Cut the rectangle into 6 strips. Lay the 6 strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. In the meantime preheat an oven to 350 F. After rising in the pan, bake bread for 30-40 minutes or until top is a very deep golden brown. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar. Source Archive
11. Whole Wheat Ciabatta Bread Rolls or Loaves Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic salt, table Directions: Weigh out dry ingredients in your mixing bowl. And water. Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes. Turn the dough out onto a greased countertop (olive oil or Pam Spray works well). Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*. Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it. Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below). Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife. Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet). Cover** and let rise for 45 minutes. After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***. Place the rolls/loaves in the oven using a pizza peel. **** At the same time, put a cup of ice into the cookie sheet to humidify your oven. Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking. Cool on wire racks and enjoy! *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch. Source Archive
12. French Bread Rolls Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched Directions: In large bowl, stir together warm water, yeast and sugar. Let stand until frothy, about 10 minutes. Add oil, salt, and 2 cups of flour. Stir in remaining flour 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 to 10 minutes. Place the dough in a lightly oiled large bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough; turn out onto a lightly floured surface. Divide the dought into 14 equal pieces and form into round balls. Place on lightly greased baking sheet(s) at least 2 inches apart. Cover the rolls with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat oven to 400. Bake for 12 to 14 minutes or until golden brown. Source Archive