Bread Recipe
Small Batch Dinner Rolls
Ingredients
* ⅓ cup warm water
* 2 teaspoons dry active yeast
* 1 ½ tablespoons extra virgin olive oil
* 1 ¼ cup all-purpose flour sifted and divided
* 1 tablespoon sugar
* ½ teaspoons salt
* 1 egg beaten
Instructions
1. Pour warm water (temperature of 105 to 115 degrees F) into a small bowl and add the sugar and yeast. Quickly stir and let it sit for 5 minutes until the yeast is activated and foamy.
2. Grease a small square or rectangular baking dish.
3. Into a stand mixer bowl or large mixing bowl, combine one cup of flour, salt, egg, olive oil, and yeast mixture. Knead with a dough hook for about 5 minutes or until smooth. If mixture is too sticky and wet, slowly add the additional flour (a tablespoon at a time) until dough is smooth.
4. Divide the dough and shape it into 4 balls.
5. Place balls in the prepared baking dish and cover with a cloth. Allow rising for 30 minutes until almost doubled the size in a warm place.
6. Preheat oven to 400°F.
7. Bake for 12 to 15 minutes until golden brown.
8. Brush with melted butter while still hot and serve.
French Bread
Ingredients
* 4 ½ cups all-purpose flour
* 2 ¼ teaspoons active dry yeast
* 1 tablespoon sugar
* 2 teaspoons salt
* 1 ½ cups warm water (110°F)
* 2 tablespoons olive oil
Instructions
1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix the Dough: Add salt and olive oil to the yeast mixture. Gradually incorporate the flour, mixing until a dough forms. Knead the dough for about 8-10 minutes by hand or 5 minutes with a stand mixer until smooth and elastic.
3. First Rise: Place the dough in a lightly greased bowl and cover with a clean towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the Loaves: Punch down the dough and divide it into two equal portions. Roll each portion into a 12-inch log and place on a parchment-lined baking sheet.
5. Second Rise: Cover the loaves with a towel and let them rise for 30-40 minutes. Preheat the oven to 375°F.
6. Bake: Using a sharp knife, make 3-4 diagonal slashes across the top of each loaf. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
7. Cool: Allow the bread to cool on a wire rack before slicing.
Loaf Bread
Ingredients
* 2¼ teaspoons active dry yeast, (1 packet)
* 2¼ cups warm water
* ¼ cup sugar, plus 1 pinch
* 1 tablespoon salt
* 2 tablespoons vegetable oil
* 5½ – 6½ cups bread flour
* butter for topping, (optional)
Instructions
1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
2. Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
3. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled.
4. When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
5. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
6. Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing.
