Easy Everyday Bread (Master Recipe)

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  • Makes: 12 servings
  • Makes: 1 loaf
  • Prep: 25 mins
  • Rise: 1 hr
  • Chill: overnight

Easy Everyday Bread (Master Recipe)

Directions

  1. In a large bowl stir together the 3/4 cup warm water and yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray; cover bowl with the greased plastic wrap and chill overnight.
  2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with the greased plastic wrap and let stand for 30 minutes.
  3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into an oblong oval loaf. Transfer to the prepared baking sheet, using dough scraper or spatula if necessary. Cover and let rise in a warm place until nearly double in size (about 1 hour).
  4. Preheat oven to 400 degrees F. In a small bowl whisk together egg and the 2 teaspoons water; brush over loaf. Bake about 25 minutes or until an instant-read thermometer inserted in loaf registers at least 200 degrees F. If necessary, cover loaf with foil during the last 5 minutes of baking to prevent overbrowning. Remove from baking sheet; cool on a wire rack.

From the Test Kitchen

Spicy Sweet Potato Rolls:

Prepare Master Recipe as directed, except make the following substitutions and changes. Reduce warm water to 1/2 cup and use unsweetened coconut milk instead of regular milk. Stir 1/2 cup mashed cooked sweet potato, 1 tablespoon grated fresh ginger, 1 teaspoon Thai seasoning (optional), and 1/2 teaspoon pumpkin pie spice into yeast mixture before adding the flour. Cover and chill as directed. After the 30-minute standing time, pat dough into an 8-inch square. Cut into sixteen 2-inch squares; place 2 inches apart on the prepared baking sheet. Let rise as directed. Bake about 15 minutes or until golden brown. If desired, serve with Cinnamon Butter.

Cinnamon Butter: In a small bowl stir together 1/2 cup softened butter, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon.

Smoked Gouda and Ale Loaf:

Prepare Master Recipe as directed, except make the following substitutions and changes. Use ale instead of milk and garlic salt instead of regular salt. Stir 1/4 cup stone-ground mustard into warm ale mixture. Stir 1/2 cup ground toasted almonds, 1/2 cup shredded smoked gouda cheese (2 ounces), 1/4 cup cooked and crumbled applewood smoked or regular bacon, and 2 teaspoons toasted caraway seeds into yeast mixture with the flour. Cover and chill as directed. After the 30-minute standing time, pat dough into a greased 8x8x2-inch baking pan. Let rise as directed. Bake for 25 to 30 minutes. Remove from pan and cool on a wire rack. If desired, serve with additional stone-ground mustard. Store in the refrigerator.

Ginger and Rhubarb Loaf:

Prepare Master Recipe as directed, except make the following substitutions and changes. Stir 1 cup chopped fresh or frozen rhubarb, 1/2 cup golden raisins, 2 tablespoons finely chopped shallot (1 medium), 2 teaspoons grated fresh ginger, and 1/2 teaspoon ground coriander into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into a 6-inch round loaf. Let rise and bake as directed. If desired, serve with honey.

Garlic-Olive Loaf:

Prepare Master Recipe as directed, except make the following substitutions and changes. Stir 1/2 cup crumbled feta cheese (2 ounces), 1/2 cup grated Asiago cheese (2 ounces), 1/4 cup chopped pitted Kalamata olives, 1/4 cup thawed and well-drained frozen chopped spinach, and 4 cloves garlic, minced, into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into an 11-inch-long loaf. Let rise as directed. Bake about 30 minutes.

Apricot-Sage Loaves:

Prepare Master Recipe as directed, except make the following substitutions and changes. Cook 1/2 cup chopped onion (1 medium) in 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Stir cooked onion, 1/2 cup finely snipped dried apricots, 1/2 cup shredded Swiss cheese (2 ounces), and 1 tablespoon snipped fresh sage into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into three 3-1/2-inch round loaves. Let rise as directed. After brushing with egg mixture, top with a few small fresh sage leaves (if desired). Bake about 20 minutes. If desired, serve with softened butter and apricot preserves.

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Nutrition Facts (Easy Everyday Bread (Master Recipe))

  • Per serving:
  • 135 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 24 mg chol. ,
  • 219 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 4 g pro.

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