• 4 Ratings

It's well worth the effort to bake up homemade bread in your own kitchen. And once you learn how to make bread at home, you’ll rarely (if ever!) opt for the store-bought kind again.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • 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°F to 130°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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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).

Instructions Checklist
  • Preheat oven to 400°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°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.

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.

Nutrition Facts

135 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 219 mg sodium. 62 mg potassium; 23 g carbohydrates; 1 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1