Category: Breads

Yields 2 loaves
Amanda Paladini- Welcome Grove Homestead, shared by Jess Sowards – The Farmer’s Table

Ingredients
6 1/2 to 8 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt
1 1/2 tablespoons instant yeast
1/4 cup sugar or honey
2 3/4 cups very warm water
1/4 cup neutral-flavored oil
Directions
In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
Add the water and oil and mix.
Let the batter rest for 10 minutes. The yeast should be bubbly.
With the mixer running (or stirring by hand). gradually add another 3 to 4 cups of flour (I’ve had to add up to 5), until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl.
Knead for about 2-4 minutes until the dough is smooth and supple.
Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Lightly punch down the dough and divide it into two equal pieces
Grease two 8 1/2-inch by 4 1/2-inch bread pans.
Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
Place the dough loaves into the prepared pans.
Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
While the dough rises, preheat the oven to 350 degrees F.
Bake the bread for 30-32 minutes until golden and baked through.
Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
Let the bread cool completely.
The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.

by Jess Sowards- The Farmer’s Table

8 Biscuits (fills on 12 inch cast iron pan)

Ingredients
2 ½ C. All-Purpose Flour
2 Tablespoons Baking Powder
1 teaspoon salt
½ C. (1 Stick) Butter, cubed and cold
1 C. + 2T. Buttermilk (OR 1 C. + 1T. milk with 1T lemon juice added)
2 T. Butter, melted, to pour over top before baking
Directions
Preheat oven to 425°. Grease pan (I use a 12 inch cast iron pan)

Mix dry ingredients (flour, baking powder and salt) in medium mixing bowl.

Cut butter into dry mix until crumbly.

Mix buttermilk into crumbly mixture, mixing until incorporated.

Flour work surface and turn the dough out. Press until ¾ inch thick rectangle.
Fold the dough onto inself and press back to ¾ inch thick rectangle. Repeat this step again.

Cut into 3 inch biscuits with cutter or mason jar lid.

Place biscuits close together in pan.

Drizzle melted butter on top of biscuits.

Bake for 18-20 minutes until golden on top.

Enjoy!

Notes
Do not use hot melted butter. Melt the butter, then let it cool slightly, about 10 minutes. When added to the yeast mixture, it should be less than 105°F, or it could kill the yeast. I like to melt the butter first, then measure out all of my ingredients and bloom the yeast so it cools during that time.
For a softer loaf: You can replace up to 1 cup of water with warm milk.
Sugar swap: You can use honey in place of the granulated sugar to feed the yeast.
To make 1 loaf: You can halve the recipe to make one loaf instead of two.

Cook Time30minutes minutes
Rise Time1hour hour 10minutes minutes
Servings2 loaves
Author: John Kanell – Preppy Kitchen
Equipment
2 9-inch loaf pans
Ingredients
2 cups warm water (105 to 110°F) (480ml)
2 tablespoons granulated sugar
2 (0.25-ounce/7g) packets active dry yeast
6 cups all-purpose flour (720g)
4 tablespoons unsalted butter melted (56g)
2 teaspoons salt
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for 5 minutes, or until very foamy.
To the same bowl with the yeast mixture, add the flour, butter and salt. Mix on low speed for 1 minute or until the dough comes together in a shaggy ball and pulls away from the sides of the bowl. (If any small bits of dough remain on the sides of the bowl, stop the mixer and scrape them into the dough ball.)
Increase the mixer speed to medium-low and continue to knead for 5 to 7 minutes, until the dough is smooth and springs back quickly when pressed with a finger. The dough should feel moist, but not sticky.
Place the dough in a lightly greased bowl. Flip the dough over once so that the top is also greased. Cover it with plastic wrap and let it rise in a warm, draft-free spot (75°F) for 40 to 50 minutes, until the dough is nearly doubled in size and springs back slowly when pressed with a wet fingertip.
Meanwhile, grease two 9×5-inch loaf pans with butter or baking spray.
Punch down the dough and turn it onto a very lightly floured surface. Divide it into 2 equal pieces (630g each).
Form each piece into an 8×12-inch rectangle. Starting with a short end, roll each piece into a tight, log shape. Pinch the seams along the sides tightly together and gently tuck them under the loaf. Use a bench scraper to pick up the loaves and place them seam side down into the prepared loaf pans. Loosely cover both pans with plastic wrap sprayed with nonstick spray and let them rise again for 25 to 35 minutes, or until the height of the dough rises just above the top rim of the pan.
While the dough is rising in the pans, preheat the oven to 350°F. Once the loaves have finished their second rise, brush the top of each loaf with additional melted butter if desired.
Bake for 30 – 35 minutes until the tops are golden brown. Let them cool for a few minutes in the pan, then tip them onto a wire cooling rack to cool completely.
Nutrition
Calories: 1635kcal | Carbohydrates: 301g | Protein: 42g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2352mg | Potassium: 476mg | Fiber: 12g | Sugar: 13g | Vitamin A: 700IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 18mg

Serves: 12

Fluffy, Buttery, flakey biscuits for everyday.

Ingredients:

2 cups plain flour – sifted
1 Tb baking powder
½ tsp salt
½ tsp cream of tartar
1 ½ – Tb honey or sugar
1 stick butter (1/2 cup) cold and cut into ½ inch cubes. You can use shortening or a mix of butter and shortening.
⅔ – ½ cup whole milk
Directions:
Preheat oven to 375 F. to 400 F. I use 375 F. for my oven.

You can use fork method or place dry ingredients in a food processor and whiz to combine.

Add butter and pulse or cut in with pastry cutter, till the butter looks pea size.

Dump into a mixing bowl if using processer, and add the milk and honey and stir until it comes together by hand.

Place on a lightly floured surface (I use a sheet of parchment paper for easy clean up). Knead several times to work the gluten then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.

Gently cut out with a biscuit cutter, a tin can or a glass. Try not to use twisting or sawing motion as it will smash edges and affect the rise of the biscuit. Place biscuits in baking pan flat side up for a more even rising.

Let the biscuits rest a few minutes or up to ½ hr. before placing in the oven if you have time. The rise will increase.

You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.

Bake for 10 minutes or until golden brown.

Pro Tips for Making This Recipe

Don’t use an electric mixer, or you could over-mix the batter, resulting in a dense loaf or large holes in the crumb. Just use a spatula and mix until everything is just combined.
It is much easier to zest the orange before juicing.
Bring your eggs and milk to room temperature so they incorporate fully into the batter.
Measure your flour correctly! Adding too much flour will lead to the cranberry bread ending up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
For a smooth glaze, sift the powdered sugar before whisking it together.
If the top of the loaf is browning too quickly, cover the pan with some tin foil.
To get more juice out of an orange, roll it under your palm on the countertop to loosen the juices. Use 9×5 inch loaf pan

Cranberry Orange Bread
Servings 8 AuthorJohn Kanell

Ingredients
For the Cranberry-Orange Bread
2 cups all-purpose flour (240g)
1 cup granulated sugar (200g)
1¼ teaspoons baking powder
½ teaspoon salt
½ cup milk (120mL)
½ cup vegetable oil (120mL)
zest of 1 orange
2 tablespoons orange juice (about 1/2 orange)
1 large egg
2 teaspoons vanilla extract
1 cup fresh or frozen cranberries

For the Orange Glaze
1½ cups powdered sugar sifted
3 to 4 tablespoons orange juice
¼ teaspoon vanilla extract
orange zest
Instructions
1. Preheat the oven to 350F. Butter a 9×5-inch loaf pan or spray with baking spray.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another large bowl, whisk together milk, oil, orange zest and juice, egg, and vanilla until well combined.
3. Add the milk mixture to the flour mixture and stir just until combined. Fold in the cranberries. Pour the batter into the prepared pan.
4. Bake for 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan on a wire rack for 20 minutes. Carefully remove and let cool completely on the wire rack.
For the Glaze:
1. In a small bowl, whisk together sugar, orange juice, and vanilla until smooth and desired consistency. Drizzle over the cooled bread. Garnish with orange zest before slicing, if desired.

Nutrition
Calories: 452kcal | Carbohydrates: 75g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 229mg | Potassium: 100mg | Fiber: 2g | Sugar: 49g | Vitamin A: 94IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg
*Nutrition Disclaimer
Have you Tried this

This is my go to bread recipe now.

1Cp tepid water
3 tsp yeast
3 TB Sugar
3TB oil
1½ tsp Salt
3 Cups Flour
Mix tepid water and yeast and let it proof.
Mix salt and flour in mixer very well.
Mix in the sugar and oil.
Mix in the yeast and water.

Mix for about 3 minutes or more before testing the texture.
Mix time will be a total of 7-10 minutes.
Only add water a tablespoon at a time if you feel it is too dry,
the same with flour if you feel dough is to wet. Mix for another
3 min. before you add anything more. If all looks good, mix for
another 7min. or less if you have had to add ingredients, or a
total of no more that 10 minutes all together.

Meanwhile boil water and place into a pan inside unheated oven when dough
is almost ready. For safty sake, please place you hot water pan in oven then add the
water.
Place dough in a greased bowl and cover with cotton towel or
cheese cloth. Place bowl in unheated oven on top rack, to rise.
About 1 hour should be enough for the first rise.

Empty out the water and put more water on to boil.
Form and fold dough into you well-greased bread pan.
Place the water into the pan again.
Place dough onto the top rack in the unheated oven to rise
Until it is about 2 knuckles higher than the pan. Takes about 20-30
minutes.
With the water still in the oven, preheat oven to 350 °.
Bake bread 30-40 minutes until bread reaches 198°-200°.
Check the bottom of the bread loaf to see if it is browned enough, if so
Turn it out on towel or rack and let cool.