Bread Recipes


Bread Recipes from all over!

1 Basic Bread Dough


2 tsp. Red Star Yeast
1¼ Cup Water
1¼ Cup Warm Milk, Water or Buttermilk
¼Cup Honey
5½ - 6½ Cups Unbleached White Flour
2 tsp. Sea Salt
2 Tbs. soft Butter or oil.

Dissolve yeast in a cup of warm water or milk. Add to the milk and honey, and stir in the flour salt and oil.
Turn out onto a floured board and knead until smooth and elastic. It should not be sticky any longer. It ought to feel like your ear lobe or the bottom of a well powdered baby.
Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.


2 Whole Wheat Bread


2 tsp. Red Star Yeast
1¼ Cup Water
1¼ Cup Warm Milk, Water or Buttermilk
¼ Cup Honey
5½ - 6½ Cups Whole Wheat Flour
2 tsp. Sea Salt
2 Tbs. soft Butter or Oil.

Dissolve yeast in a cup of warm water or milk. Add to the milk and honey, and stir in the flour salt and oil.
Turn out onto a floured board and knead until smooth and elastic. It should not be sticky any longer. It ought to feel like your ear lobe or the bottom of a well powdered baby.
Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.


3 Cracked Wheat Bread


2 tsp. Red Star Yeast
1¼ Cup Water
1¼ Cup Warm Milk, Water or Buttermilk
¼ Cup Honey
5½ - 6½ Cups Whole Wheat Flour
½ Cup Soaked Fine Bulgur
2 tsp. Sea Salt
2 Tbs. soft Butter or oil.

Dissolve yeast in a cup of warm water or milk. Add to the milk and honey, and stir in the flour salt and oil.
Turn out onto a floured board and knead until smooth and elastic. It should not be sticky any longer. It ought to feel like your ear lobe or the bottom of a well powdered baby.
Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.


4 Seeded Rye Bread


3 packets Red Star Yeast
1 Cup warm Water
1 Cup warm Milk
2½ Cup Rye Flour
2½ tsp. Sea Salt
2 Tbs. Caraway Seed
¼ Cup Brown or Raw Sugar
5½ - 6½ Cups flour
3 Tbs. soft Butter or Cold Pressed Vegetable Oil

Sprinkle yeast on a bowl of the warm liquid into which you have added the sugar.Let stand until the yeast develops. Add flour a bit at a time along with sea salt and seeds, the butter or oil and knead five to ten minutes until the gluten in the dough is developed. Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow o rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.

Glaze with a Molasses Glaze of 2 Tbs. Hot Water and 1 Tbs. Molasses. Brush onto the surface of the loaves once before you begin the baking. Brush again lightly during the baking and sprinkle with a few more Caraway Seeds. This provides a rich dark sheen to the bread and a bit of added sweetness.



Short story:
One day at the Merciful Lion when our Frontier Herb Company order arrived, one of our wait-staff was requested to decant the herbs into their respective gallon jars. Unfortunately, she didn’t have much familiarity with herbs and seeds and she neglected to read the packages and match the contents with the labels on the jars. Hence, on our next baking day we inadvertently discovered something new added to our repertoire. We were somewhat surprised to smell the cumin baking but it didn’t dawn on us until much later that because cumin and caraway seeds are similar in shape – not identical but similar – that they had been switched and put in the wrong jars. Worse, the person making the Quiche Crust, in spite of the distinctive fragrance of each of these seeds, hadn’t noticed the switch either. Hence, she added cumin to the crust instead of the caraway we usually used and she spilled some into the rye bread dough we had set to rise also.


The result? We enjoyed Cumin through the Wry Quiche, and Cumin Wry Bread which was not bad. Different; but not bad. No, we did not add it to the menu -- but there are times when I think back on the experience with both a smile and an impulse to do it again just for fun.

5 Pimiento Rustica


2 packets Red Star Yeast
2 Cups warm Water
2 tsp. Honey
4 Cups Semolina Flour
1½ Tbs. Coarse Sea Salt
1 Cup Pimientos chopped
5½ - 6½ Cups Unbleached White flour
½ Cup Extra Virgin Olive Oil
Corn Meal

Sprinkle yeast on a bowl of the warm liquid into which you have added the honey.Let stand until the yeast develops. Add flour a bit at a time along with sea salt and diced red peppers, the olive oil and knead five to ten minutes until the gluten in the dough is developed. Return to the bowl; cover with a film of oil and a damp tea towel. Place in a a warm draught free place until double in bulk Turn out onto a floured board; divide in two equal pieces and shape into a pair of long loaves. Place each loaf on a cookie sheet which you have sprinkled with corn meal. Slash the tops lengthwise with a quick stroke of a knife. Allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.

Variations on the Theme

Kalamata Loaf
Substitute Pitted Kalamata Olives for the Pimiento

Raisin Pecan Rustica
Substitute Pecans and Sultana Raisins for the Pimientos

Sun Dried Tomato Basil Loaf
Substitute Finely Sliced Sun Dried Tomatoes for the Pimiento add 2 Tbs. rolled and sliced fresh basil


6 Black Bread


2 Tbs. Red Star Baking Yeast
2 ½ Cups warm Water
2 Tbs. Sugar in the Raw
6 Tbs. Melted Butter or Corn Oil
4 Tbs. Dark Molasses
2 Tbs. Strong Brewed Coffee
1 Tbs. Sea Salt
1 Tbs. Whole Caraway Seed
1 tsp. Ground Fennel Seed
¼ Cup Oat Bran or Wheat Bran
¼ Cup + 1 Tbs. Dark Unsweetened Cocoa Powder -- Green and Black’s Organic
2 Cups Coarse Ground Rye Flour
3½ - 4½ Cups Unbleached White flour (or use all Rye Flour )
1 Cup Currants or Raisins – soaked in the coffee – optional
Corn Meal for sprinkling on the baking sheet

Dissolve yeast and sugar. Let stand about 10 minutes while it develops and becomes foamy.
Soak Raisins or Currants in the Coffee.
Add the rest of the ingredients to the yeasty water except Raisins or Currants and the Corn Meal.
Stir and turn out to knead. Add the currants or raisins as you work the dough.
Knead until smooth and elastic.
Put into an oiled bowl – turning the dough to cover and snug it under a damp tea towel. Place in a warm draught free place until double in bulk
Turn out onto a floured board; shape as you like into a loaf of what ever shape or into rolls of whatever shape.
Place on a cookie sheet which you have sprinkled with corn meal. Glaze with a Molasses Glaze of 2 Tbs. Hot Water and 1 Tbs. Molasses. Brush onto the surface of the loaf or rolls -- before you begin the baking. Brush again lightly during the baking and sprinkle with a few more Caraway Seeds. This provides a rich dark sheen to the bread and a bit of added sweetness.


7 Russian Black Bread

2 Tbs. Red Star Baking Yeast
½ Cup warm Water
2 Tbs. Sugar in the Raw
2 Cups Water
6 Tbs. Melted Butter or Corn Oil
4 Tbs. Dark Molasses
2 Tbs. Strong Brewed Coffee
¼ Cup Apple Cider Vinegar
1 Tbs. Sea Salt
2 Tbs. Whole Caraway Seed
¼ tsp. Fennel Seed
1¼ Cups Wheat Bran
1 Tbs. Instant Espresso Powder
¼ Cup + 1 Tbs. Dark Unsweetened Cocoa Powder -- Green and Black’s Organic
3 Cups Coarse Ground Rye Flour
3½ - 4½ Cups Unbleached White flour (or use all Rye Flour )
½ Cup Coarse Ground Whole Wheat Flour
2 tbs. minced Shallots or Yellow Onion
1 Cup Currants or Raisins – soaked in the coffee – optional
¼ Corn Meal for sprinkling on the baking sheet

Dissolve yeast and sugar in the warm water. Let stand about 10 minutes while it develops and becomes foamy
Heat the 2 Cups of water along with the butter, molasses, vinegar and chocolate until it reaches 105 – 110 º and the butter and chocolate melt
Combine flours and salt, espresso powder and shallots or onion
Add to the yeasty water
Add the Chocolate Molasses mixture
Stir and turn out to knead.
Knead until smooth and elastic.
Put into an oiled bowl – turning the dough to cover and snug it under a damp tea towel. Place in a warm draught free place until double in bulk
Turn out onto a floured board; shape as you like into a loaf of what ever shape or into rolls of whatever shape.
Place on a cookie sheet which you have sprinkled with corn meal. Glaze with a Molasses Glaze of 2 Tbs. Hot Water and 1 Tbs. Molasses. Brush onto the surface of the loaf or rolls -- before you begin the baking. Brush again lightly during the baking and sprinkle with a few more Caraway Seeds. This provides a rich dark sheen to the bread and a bit of added sweetness. Or use a Cornstarch Glaze brushed on twice during the baking to harden the crust and give it a nice high gloss. To make the cornstarch glaze mix ½ Cup water and 1 Tbs. Corn Starch in a small sauce pan and bring to a rapid boil stirring constantly until the cornstarch dissolves and becomes translucent. Brush on immediately. Repeat ten minutes before the baking is done.

Slash the top diagonally along the surface with a quick stroke of a knife. Allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom. Allow to cool on a wire rack.

Variation on the ThemeSoak 1 Cup Raisins in strong Coffee until plump and moist.Add to the dough during kneading.


8 Potato Bread


Potatoes come from the Andes in South America.
They were grown high in the mountains.
Once introduced by Pizarro, its popularity spreadthroughout Europe, the Middle East and into India and the sub-continent.


1 Cup peeled and cooked, mashed Potato
2 tsp. Red Star Yeast
1¼ Cup warm Water
2 Tbs. Honey
1¼ Cup Buttermilk
3 Tbs. Butter
5½ - 6½ Cups Unbleached White flour
1 Tbs. Sea Salt

Dissolve yeast in a cup of warm water or milk.
Add to the milk and honey, and stir in the mashed potato, flour, salt and oil.
Turn out onto a floured board and knead.
Knead until smooth and elastic.
Put into an oiled bowl – turning the dough to cover and snug it under a damp tea towel. Place in a warm draught free place until double in bulk
Turn out onto a floured board; shape as you like into a loaf of what ever shape or into rolls of whatever shape.
Dust with a fine coating of unbleached white flour
Place on a cookie sheet which you have sprinkled with corn meal or into oiled bread pans.
To fashion rolls pat the dough or roll it out gently with a rolling pin to smooth it out and make it flat. Cut into 2” square pieces. Place into an oiled rectangular baking dish or onto a baking sheet.


9 Cheesy Wheat Bread


2 tsp. Red Star Yeast
1¼ Cup Water
1¼ Cup Warm Milk, Water or Buttermilk
¼ Cup Honey
5½ - 6½ Cups Unbleached White Flour
2 Cups Grated Cheeses – A blend of Monterey Jack, Asiago, and White Cheddar
2 tsp. Sea Salt
2 Tbs. soft Butter or oil.

Dissolve yeast in a cup of warm water or milk. Add to the milk and honey, and stir in the flour salt and oil.
Turn out onto a floured board and knead until smooth and elastic. It should not be sticky any longer. It ought to feel like your ear lobe or the bottom of a well powdered baby.
Return to the bowl; cover with a film of oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.


10 Cheesy Herb Bread


Richly flavored Italian cheeses coupled with fresh herbs make this a succulentchoice for Italian meals.

2 tsp. Red Star Yeast
1¼ Cup Water
1¼ Cup Warm Milk, Water or Buttermilk
¼ Cup Honey or Turbinado Sugar
5½ - 6½ Cups Unbleached White Flour
2 Cups Grated Cheeses – A blend of Monterey Jack, Asiago, Parmesan and Romano Cheeses
2 tsp. Sea Salt
2 ½ Tbs. Olive Oil.
2 Tbs. rolled and thinly sliced fresh Basil leaves
1 tsp. Marjoram leaves
3 Tbs. dried Onion Flakes
1 tsp Granulated Garlic
½ tsp. Crushed Red Pepper

Dissolve yeast in a cup of warm water or milk. Add to the milk and honey, and stir in the flour salt and oil.
Turn out onto a floured board and knead until smooth and elastic. It should not be sticky any longer. It ought to feel like your ear lobe or the bottom of a well powdered baby.
Return to the bowl; cover with a film of olive oil and a damp tea towel. Place in a warm draught free place until double in bulk Turn out onto a floured board cut into two equal halves and shape. Place in greased bread pans allow to rise again and bake at 375º in a pre-heated oven for 40 minutes until golden brown and hollow sounding when slapped on the bottom.






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