Best Foolproof Bread Recipes

FOOLPROOF WHOLE-WHEAT BREAD WITH YOUR VITAMIX BLENDER

Steps:

• Mix thoroughly water and honey-molasses, raise temperature to 108-112 degrees. Temperature is VERY important for proper yeast action.
• Stir in yeast and set aside for 10-15 minutes for yeast to work. When ready, there should be at least a 1" topping of foam on the mixture.
• While yeast is working, put a cup of whole wheat grain (i.e., the whole kernels or berries) in the VitaMix blender and grind for ONE MINUTE. Make sure the blender container is completely dry when this is begun. Put the wheat flour in a large mixing bowl. Repeat this process three more times. Note: I only have the "wet-blade" container, and is seems to do a marvelous job of making flour from grain but works best with smaller quantities of grain. This is why I grind one cup at a time. I have found that 4+ cups of whole wheat berries yields about five cups of whole-wheat flour.
• Add gluten and salt to the whole-wheat flour and stir briefly to blend the dry ingredients.
• Add yeast mixture and stir with a wooden spoon or spatula. When ingredients are lightly mixed, dump everything out onto the kitchen counter, in a spot that has been cleaned and lightly oiled. Note: I hand-knead dough, so I use rubber or light plastic gloves to keep the dough off my hands -- and out of my rings!. If you have a mixer with dough hooks, so much the better.
• Knead the dough for five minutes, adding small amounts of water to keep the dough just barely on the sticky/gooey side. Put the dough back in the mixing bowl. It's hard to explain exactly what the consistency should be, but I try to keep the mixture sticky and quite moist. To add water, I make a depression in the dough and put in the water, then fold the dough over on itself. Kneading is fun! At least I think so. I flatten the dough with the heals of my hands, fold it end-for-end, repeat.
• Put about two inches of hot water (110-120°F, decidedly warm to the touch, but not uncomfortably warm) in the sink and "float" the mixing bowl with dough in the sink. (It won't float with that little water, but you get the idea.) Cover the dough with a light cloth. The warm water will keep the dough warm and moist while it raises. Let dough raise about 30 minutes, or until it doubles in size.
• Dump the dough back onto the counter top and knead again for two or three minutes. This will reduce the size of the dough as the air pockets are pressed out. Divide dough into two equal lumps, and form into the shape of loaves to fit bread pans. (Note: If you want to freeze half the dough for later use, now is the time to do it.) Oil and lightly flour the pans if they do not have a non-stick surface. Place each lump into a warmed bread pan, put these on the counter, and cover with a dry cloth. Note: I generally warm the pans by floating them in the sink, after I've removed the bowl in step 7. Allow the dough to rise a second time, which usually takes about a half-hour. The bread is ready when it has raised to about a half-inch above the height of the bread pan.
• Cook at 360°F for about 35 to 40 minutes. When done, remove the bread from the bread pans and let cool (if you can stand the wait!) for about 10 to fifteen minutes before cutting and eating. Nothing is better smelling and tasting than fresh, hot, whole-wheat bread!
• One final note: We live at an altitude of 4000 feet. The lower air pressure makes yeast work a little more quickly, and generally more liquid and a higher cooking temperature is required. However, this recipe was originally used in Texas, so it's probable no modifications are necessary.

FOOLPROOF IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
• Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
• Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
• Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.

FOOLPROOF BREAD RECIPE

Steps:

• Measure the water and weigh out the flour, salt and yeast, taking care not to allow the yeast and salt to touch, as this will kill the yeast. I use Instant yeast, but if you use active yeast make sure to premix it with lukewarm water to activate it.
• Mix all ingredients in a bowl until a dough has formed, then knead for 5-10 minutes. By the end time the dough should be soft and slightly sticky. Take note: If you can't stand the sticky dough on your hands DO NOT add extra flour, as you will end up with a dry, dense bread - wetting your hands will help.
• Put the bowl of dough in the fridge for at least 8 hours (preferably overnight). This step is called retardation, since the cooler temperature slows down the yeast reaction but allows the flavour to continue developing.
• Take the dough out of the fridge and let it rise for around 3 hours (2 1/2 if it's a very warm day). If you're like me it can be tempting to shorten the proofing time, but underproofing will result in an ugly loaf that tears along the sides when you put it in the oven.
• As the 3 hours are coming to a close, thoroughly clean a section of work surface, and use a silicon brush to lightly oil it with any flavourless oil (I use sunflower oil). In addition prepare a baking sheet by covering it with baking parchment and sieving a liberal amount of flour (semolina flour if you have it) onto the parchment. Don't put the flour away, you'll need it in a second.
• Deflate the dough on the section of oiled work surface and shape it until it is roughly the shape you want. Once you have achieved the shape you would like sprinkle a handful of flour onto the work surface and roll the dough in it until it is covered.
• Place the dough seam side down onto the baking tray and cover with a clean, linen tea towel to rise for a further 1hr 30 (1 hr if it's a very warm day). 20 minutes before the time is up preheat the oven to 230 degrees Celsius.
• Once the second proofing time is up, remove the tea towel and use a sharp knife (or serrated, if you prefer) to score three diagonal lines about 1/4 inch deep widthways across the bread, wetting the knife between each score. Try to be gentle with the dough so you don't deflate it.
• Do your final shaping of the dough, (gently use the palm of your hands to shape the sides of the dough) then place the bread into the middle shelf of the oven, immediately turning the heat down to 200 degrees Celsius. Set the timer for 40 minutes.
• Once the bread is done, take it off the baking parchment and put it onto a wire rack to cool for 20 minutes, making sure not to burn yourself.
• Enjoy!

FOOLPROOF WHEAT BREAD

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
• combine hot water and 7 cups whole-wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 1 more cup wheat flour and potato flakes or oatmeal. Add yeast mixture. (Can also use instant yeast without water). Blend thoroughly. -The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
• Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.).
• -If using white wheat, there is no need to use white flour. If using red wheat, then definitely use the white flour for a lighter bread. I usually knead on low for 10 minutes.
• oil hands and mold into 4 loaves on oiled counter.
• Place in oiled pans (pam works too) and let rise just to the top of the pans. (if it rises too much it will create an air bubble underneath the crust).
• Bake at 350 for 35-40. -I tend to only bake for 30-35 minutes. Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
• Remove from pans to cool.
• brush tops with butter.

FOOLPROOF WHEAT BREAD (6 LOAVES)

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes. (Add 1 tsp sugar to help it work faster.
• Combine hot water and 10 cups whole wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
• Add yeast mixture.
• Add 6 cups white flour. Knead on low speed for 6 minutes. Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
• Oil hands and mold into 6 loaves on oiled counter. Place in oiled pans and let rise just to the top of the pans.
• Bake and 350 for 35-40 minutes Remove from pans to cool.
• Brush tops with butter.
• Notes: Sugar or molasses may be used instead of honey.
• Only let rise to tops of pans, it will rise more in the oven when baking. If it rises too much it will create an air bubble between the bread and the crust.
• Use smaller size pans, the bigger ones will not work as well.

YUMMY FOOLPROOF GLUTEN FREE FRENCH BREAD!

Steps:

• In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
• Grease French bread pan or line with parchment paper.
• In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
• Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
• Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
• Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking.
• Place immediately on the middle rack of a COLD oven. Set the temperature at 425° F and bake for 30-35 minutes, until nicely browned.
• Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.

FOOLPROOF "BREAD IN A POT" RECIPE

Steps:

• Measure out your ingredients and warm the water to lukewarm (about 110°F). Whisk the flour, yeast, and salt together in a large bowl. Add the water to the dry ingredients and mix until the flour is just incorporated. The dough will feel a little wet; do not worry about it and do not add more flour to compensate. Do not knead the dough.
• Cover the bowl with a towel and leave it on your counter for 6-8 hours. It should double in volume by that time with some bubbles forming.
• Turn on the oven to 450°F. Place a covered, 6-quart Dutch oven (like Staub or Le Creuset or Lodge) or a large ovenproof pot (like an All-Clad) in the oven, and heat it for 30 minutes.
• In the meanwhile, sprinkle a work surface with some flour. Flour the top of your dough and your hands as well. Scrape the dough out of the bowl and onto the work surface. Shape the dough into a round shape, folding the sides inwards to form a ball (you can use a dough scraper for this, if you have one). Lift the dough ball and place it (seam down) in the middle of a large piece of parchment paper. Let is sit, covered with a towel while the pot heats in the oven.
• Open the oven, slide the rack towards you and carefully remove the lid from the hot pot. Lift the dough and the parchment pepper together and place them in the middle of the pot, making sure not to touch it--at this point, the pot will be piping hot! Re-cover the pot with the lid and bake for 30 minutes (during this time the steam trapped inside the pot will make the dough rise before the crust sets). Uncover the pot and bake for an additional 10-15 minutes, or, until the crust turns golden brown.
• Remove the bread from the Dutch oven or pot, place it on a rack, and let it cool down for 15 minutes before slicing it.