Homemade bread is one of the most delicious and comforting
foods around. Walking into a kitchen teeming with the
yeasty smell of warm bread is like receiving a warm hug
from a dear friend; unless, of course, your oven is
billowing black smoke and smells of charred food. It's true
that some types of bread do require a certain culinary
finesse, however we've got a few recipes here that are
virtually fool-proof—meaning even the most
culinary-challenged can pull them off!
This first recipe is for Amish bread, which is essentially
a sweet white bread. Slice it up for sandwiches or toast
slathered with butter and preserves. YUM!
Ingredients
6 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tbsp. active dry yeast
2/3 c. white sugar
2 c. warm water
1/4 c. vegetable oil
To make: First, you need to activate the yeast. For this,
you'll want to get a large bowl and add the water and
sugar. Once the sugar is dissolved, add the yeast. Let this
sit until the yeast takes on a foamy look. Next, add the
oil and the salt to the yeast. Be careful not to stir too
vigorously.
Mix in the flour one cup at a time. Set that aside and
sprinkle a handful of flour on the (clean!) counter top.
Transfer the dough from the bowl to the counter and begin
to knead until the dough is smooth. If your dough is still
very sticky, sprinkle flour into it as you knead until it
becomes smooth.
Oil a large bowl and roll the dough just enough to give the
dough a very light coat of oil. Put a damp tea towel over
the bowl so the dough can rise (double in size). This
usually takes about an hour.
Take the dough out and knead again for a few minutes. Split
the dough into even halves and shape them into loaves.
Place each loaf into a well-oiled bread pan and leave it to
rise for about 30 minutes, or until the dough has risen
about 1 inch above the top of the pan. Place in a preheated
oven at 350 degrees F and bake for about 30 minutes.
This next recipe we have is for a Jewish bread called
Challah. It's a very simple bread that is rolled into ropes
and braided before baked. Challah will impress your friends
and family in both the looks and the taste
department—resulting in nods of approval and a boost
to your pride!
Ingredients
7 1/2 c. bread flour
4 1/2 tsp. active dry yeast
3/4 c. white sugar
1 tsp. salt
1 1/2 c. warm water
1 c. margarine (melted)
3 eggs (beaten) plus 1 egg (beaten)—keep separate
To make: In a bowl, add warm water, melted margarine, the 3
beaten eggs, and sugar. Mix thoroughly. In a separate bowl,
mix together the flour, yeast, and salt. Slowly add the
liquid ingredients to the dry and mix together.
Sprinkle a handful of flour on a counter-top and knead the
dough until smooth. Add a few sprinkles of flour here and
there if the dough seems too sticky. Split the dough into
equal halves. Take each half and split it into three equal
pieces (so you have six smaller mounds of dough). Roll each
mound into ropes about 3/4 inches thick (you can do this by
rolling them between your hands "prayer" style).
Once all six ropes are equal in size and length, you're
going to braid them into two loaves. To do this, take three
ropes and pinch them together at the top. Proceed to
"braid" them, pinching them together at the bottom. Do the
same for the three remaining ropes. If you can't braid,
just make two ropes per loaf and twist them together.
Grease a cookie sheet and transfer the loaves onto it.
Brush them with the last beaten egg. Put them in a warm
place to rise until they have doubled in size (about an
hour or so). Bake in a preheated oven at 325 degrees F for
20 - 30 minutes.
If you're looking to fill the chilly autumn or winter
mornings nursing a hunk of sweet bread and a steaming cup
of coffee or tea, then we have just the recipe for you!
Portuguese sweet bread is brilliant on its own or warmed
with butter. You can even sprinkle a bit of cinnamon on top
for a spicy treat. But best of all: it's easy to make!
Ingredients
6 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar plus 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
1 c. lukewarm milk—scalded, then cooled
3 eggs plus 1 egg
1/2 c. butter—softened
To make: Dissolve the yeast in the warm water. Once it has
dissolved, add the milk, 3 eggs, butter, 3 cups of flour,
3/4 cup of sugar, and salt. Mix together, then stir in the
remaining flour.
Take a handful of flour and sprinkle on the counter-top.
Knead the dough until it is smooth (it should take on an
elastic texture). Grease a bowl and place the dough inside,
turning it over so the dough takes on a thin coating of
grease. Cover with a wet tea towel and set in a warm place
until the dough has doubled in size (usually this is about
1 and a half to 2 hours).
Knead the dough for a minute or two, then divide it into
equal halves. Shape each half into a loaf and place in a
greased bread pan. Cover with a towel and let it rise for
another hour. When the loaves have risen, beat the
remaining egg and brush it over the loaves. Preheat the
oven to 350 degrees F and bake the loaves for about 35 - 40
minutes, or until golden brown.
You should find that these breads are all fairly simple in
preparation and will deliver a wonderful result that you
can enjoy time and time again. To make things easier,
double the recipe and freeze a few loaves for when company
comes or to save as a snack when you feel peckish. Give
these recipes a try and you never know—you may find
that you have knack for bread-making after all!
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