Bread Recipes
Bread Recipies for Our Favorite Types of Bread
White Bread
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
Market Pantry Granulated Sugar - 4lbs
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Snickerdoodle
Ingredients:
2½ cups flour
2 tsp baking powder
½ tsp. salt
2 tsp. cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
1 tsp vanilla
¾ cup sour cream
1 package Hershey's Cinnamon Chips
3 TB sugar
3 tsp. cinnamon
Directions
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter. Set aside.
Spoon batter into 4 mini loaf pans until about ⅔ full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 35-40 minutes. Let cool before removing from pan.
Pandesal
Ingredients:
2 1/4 teaspoon active dry yeast
1 1/4 cup whole milk, warmed to 100-105 degrees F
3 cups all-purpose flour
1 1/2 cups bread flour
1 1/2 teaspoon fine sea salt
3 Tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
2 large eggs, lightly whisked
Directions
1.Dissolve yeast in warm milk. Add 2 teaspoons of sugar. Stir to combine. Let stand for 5-10 minutes until yeast has activated and mixture is foamy.
2. In a large bowl, whisk together all-purpose flour, bread flour, and salt. Set aside.
3. Pour yeast mixture into the bowl of a stand mixer fitted with a hook attachment. Add remaining sugar, butter, and lightly whisked eggs.
4. With the mixer running on low speed, add the flour mixture in three additions. Once all the flour has been added, increase speed to medium. Continue to knead until dough comes together to form a smooth ball.
5. Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour. Punch dough down and divide into 24 equal parts.
6. Roll dough into balls. Place rolls on a parchment lined baking sheet. Cover dough with plastic wrap to prevent from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.
7. Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature
Banana
Ingredients:
2 to 3 very ripe bananas, peeled
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
Directions
Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)