bread baking

To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread.

Pullman Loaf Recipe

water

(5 1/2 ounces) semolina flour

honey

instant yeast

(9 ounces) bread flour

white wheat flour

salt

butter

In the bowl of your stand mixer, combine the water, semolina flour, honey, yeast, and bread flour. Stir to combine. Cover and set aside for 20 minutes.

Add the white wheat flour, salt, and butter and knead with the dough hook attachment of your stand mixer until the dough is smooth and elastic. Flour your work surface lightly, and knead by hand briefly, then form the dough into a ball. Drizzle with olive oil and return it to the bowl. Cover with plastic wrap and set aside for 30 minutes.

Preheat the oven to 350 degrees. turn out the dough and knead it briefly to knock out the large bubbles. Form it into a log about 13 inches long - to fit inside the pan. Place the log in the pan, seam-side down. Put the lid on the pan and set aside until the dough has risen to within about an inch of the top of the pan - about 40 minute (but you might want to check at 30 minutes, just in case)

Bake at 350 degrees until the loaf is golden brown, about 40 minutes. Remove the loaf from the pan and allow it to cool completely on a rack before slicing.

Brioche is yet another very classic bread, and on the rich end of the spectrum, with eggs and butter playing important roles. With an egg-washed top that provides a shiny mahogany color, this bread screams "decadent." Or maybe it screams "use me for French toast."

The Fundamental Techniques of Classic Bread Baking's Pain Brioche Recipe

/ 1 pound 71/3 ounce bread flour

/ 5 1/8 ounces cool water

/ 2 1/3 ounces cool milk

eggs

yeast

/ 2 3/4 sugar

unsalted butter

Prepare the mise en place, taking care that the water and the milk are about 75 degrees.

Place the butter on a clean, flat work surface and, using a rolling pin, lightly pound on it to soften.

Combine the bread flour, water, milk, eggs, and yeast in the bowl of a standing electric mixer fitted with the hook. Mix on low speed for about 5 minutes, or until the dough is starting to become shaggy (mixed but not smooth in texture) and there is some gluten development. Add the sugar and salt, increase the mixer speed to medium, and continue mixing for about 5 minutes, or until the dough begins to come together into a mass.

With the mixer on low, add the butter, a little at a time, and mix for about 5 minutes, or until the dough has come together and pulls away from the bowl.

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 45 minutes.

Uncover the bowl and fold the dough. Again, cover with plastic film and set aside to ferment for 45 minutes.

Uncover the dough and divide it into three 450 gram / 16-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

To make the egg wash, combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking it to blend.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a batard.

Place one batard, seam side down, in each prepared pan. Using a pastry brush, lightly coat the top of each loaf with the egg wash. (Do not discard the remaining egg wash.) Cover the loaves with plastic film and proof for 2 hours.

About a half hour before you are ready to bake, preheat the oven to 350 degrees.

Uncover the dough and again, using a pastry brush, lightly coat the top of each loaf with the remaining egg wash. (If desired, the pans can be set on sheet pans for baking, but this is not necessary.)

Transfer the loaves to the preheated oven. Bale for 35 minutes or until the crust is golden brown and shiny and the sides are firm to the touch.

Remove from the oven and transfer to wire racks to cool.

It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle.

The Fundamental Techniques of Classic Bread Baking's Pain au Lait Recipe

/ 1 pound 3 ounces bread flour

/ 14 1/4 ounces cold milk

/ 1/2 ounce fresh yeast

/ 2 1/2 ounces cold unsalted butter

egg egg wash

Combine the bread flour with the mild, yeast, honey, and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed for 4 minutes, or until blended. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough begins to pull away from the sides of the bowl, feels elastic, and gives some resistance when tugged, Check the gluten development by pulling a window.

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set inside to ferment for 1 hour.

Uncover and fold the dough. Again, cover with plastic film and set aside to ferment for 1 hour.

Lightly flour a clean, flat work surface.

Uncover the dough and divide it into 14 75-gram / 2 3/4 ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Line a 12 x 18-inch sheet pan with parchment paper.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a round, a batard, or any decorative shape you desire. Place the rolls onto the prepared pan, seam side down. Cover with plastic film and proof for 90 minutes.

About an hour before you are ready to bake the rolls, preheat the oven to 425 degrees.

To make the egg wash combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking to blend.

Uncover the dough and, using a pastry brush, lightly coat the top of each roll with the egg wash.

Transfer the rolls to the preheated oven. Bake for 20 minutes, or until the crust is golden brown, the sides are firm to the touch, and the rolls make a hollow sound when tapped on the bottom.

Sourdough starter discard can always be put to good use. Here it forms the flavor backbone of these easy, tender English muffins, adding a subtle sour tang that's absolutely perfect with melted butter.

Sourdough English Muffins Recipe | Bread Baking

bread flour (1 1/2 cups; 225 grams)

(1 cup; 225 grams) warm water, between 110°F-115°F

non-fat dry milk powder (1/4 cup; 30 grams)

(2 tablespoons; 30 grams) unsalted butter, melted

granulated sugar (1 tablespoon; 15 grams)

Non-stick cooking spray,

In a large bowl, whisk together flour, water, sourdough starter, milk powder, butter, sugar, salt, and yeast until smooth. Cover with plastic wrap and let stand at room temperature until batter has roughly doubled in volume, about 1 hour.

Heat griddle on medium heat (see note). Spray the inside of eight 3 1/2-inch English muffin rings or round ring molds with non-stick cooking spray and place on griddle. Without stirring the batter, use a 1/3 measuring cup to evenly portion it into the rings. Cover rings with a baking sheet, reduce heat to low, and cook undisturbed for 5 minutes.

Remove baking sheet. Using tongs to hold rings in place, slide a spatula underneath muffins and flip over to cook other side. Cover again, and cook 5 minutes longer.

Remove baking sheet. Using tongs, remove rings from muffins and set aside. Using a spatula, transfer muffins to a wire rack to cool for about 10 minutes. Split English muffins by hand or with a fork. If desired, toast before serving.

This bread isn't heavy on the sugar or the cinnamon. You could easily double the amounts of both if you prefer a stronger-flavored or sweeter filling. You could also double up on the cereal, but I liked the idea of having it dotted in the swirl rather than being a filling.

Cinnnamon Cereal Swirl Bread Recipe

sugar

(about 2 cups) bread flour

vanilla extract

butter, divided

Erewhon brown rice cereal

cinnamon

Combine the yeast, 2 tablespoons sugar, and water in the bowl of your stand mixer. Let it stand for a minute or two, then add the bread flour. Knead with the dough hook until the mixture is smooth and elastic. Add the salt, vanilla, and 3 tablespoons of butter and knead until all are fully incorporated. Cover the bowl and let the dough rest until doubled in size, about an hour. 

Flour your work surface and preheat the oven to 350°F. Turn out the dough and form in into a rough rectangle. Roll it to about 9 inches by 18 inches. Sprinkle the cereal, cinnamon, and remaining 2 tablespoons sugar over the dough, leaving about an inch uncovered on one of the short ends.

Roll up the dough, jellyroll style, starting at the short end opposite the end you left uncovered. Don't roll it tightly. When you get to the end, seal the seam and the ends and put the dough into a 9x5 bread pan. Cover the pan with plastic wrap and set aside until doubled in size, about 40 minutes.

Remove the plastic wrap and bake at 350°F until the loaf is nicely browned, about 40 minutes. About 10 minutes before the bread is done baking, brush the top with the remaining 1 tablespoon of butter. Let cool completely on a rack before cutting.

It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory.

Cheddar and Scallion Biscuits Recipe | Bread Baking

(about 1 3/4 cups) all purpose flour

baking powder

cheddar cheese, grated

Green part of 1 scallion, sliced thin

milk

Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. In a medium bowl. combine the flour, baking powder, and salt, Whisk to combine. Cut the butter into several pieces and add it to the flour, With your fingertips, rub the butter into the flour until you have very small pieces throughout. Add the cheese and scallion, and stir to distribute. Add the milk and stir to combine.

Flour your work surface lightly. Remove the dough from the bowl, put it on your floured surface, and pat it into a rough square about 9 inches across. Fold the dough in thirds, like a letter, pat it down again until it's about an inch thick, turn it 90°, and fold in thirds again.

Dust your work surface with flour again, if needed, and roll the dough to a thickness of 1/2 to 3/4 inches. Using a biscuit cutter or other similar tool, cut circles from the dough and place them on your prepared baking sheet.

Re-roll the scraps. You'll get a better rise out of the next batch of biscuits if you keep the dough oriented the same way instead of rolling it up or smashing it together. The folding in the previous steps has created horizontal layers that cause the biscuits to rise, just like the layers in pastry crust or puff pastry. So, when you combine the scraps, keep the horizontal layers horizontal as much as possible. Cut more biscuit from the rerolled biscuit dough. If you don't want to end up with even more scraps, consider cutting the second batch into squares instead of rounds.

Rather than rolling the scraps a third time, you can make a few hand-formed biscuits from whatever is left after the second batch is cut They won't be pretty, but they're fine as samples for the cook.

Brush the tops of the biscuits with milk or melted butter, if desired, and bake at 400°F until lightly browned, about 20 minutes

A recipe for naturally fermented, whole wheat sourdough bread.

Whole Wheat Sourdough Bread Recipe

[bubbly (active starter] (100% hydration))

warm water

fresh milled whole wheat flour

all-purpose flour ((I use King Arthur))

bread flour ((I use King Arthur))

fine sea salt

In a large bowl, whisk starter, water, and honey. Add the flours and salt, mixing first with a fork, then switching to your hands. A rough, sticky dough will form, no dry bits should be showing. Cover with a damp towel and let rest for 1 hour and 15 minutes (this is the autolyse). 

After the autolyse, work the dough generously with your hands for at least a minute, kneading to begin building the gluten. Then finish with your first stretch and folds. Let rest for 30 minutes.

Perform another set of stretch and folds (video to show you how). Let rest for 30 minutes. Perform another set of stretch and folds, and rest one hour. Perform your 4th and final set of stretch and folds.

Cover the dough with a damp towel and let rise about around 4-5 more hours (if your house is around 72 degrees F), until your dough has risen at least 50%, has a bubble or two on top, jiggles in a bit in the bowl. Go by how the dough looks, rather than time.  

Now it&#39;s time to shape. Gently coax the dough onto a flour surface. Shape it into a rustic round and let rest, covered, for 15 minutes. Then shape the dough using this method. Put banneton with dough into a plastic grocery bag, or garbage bag, so that it doesn&#39;t dry out, and let cold proof in refrigerator for 8-10 hours. 

Preheat your oven to 475 degrees F. When oven is preheated, take dough out of refrigerator, cover with a piece of parchment (cut larger than the banneton) and flip banneton onto counter so that seam is now on the parchment. Lift banneton off. Gently rub a bit of flour onto the top, and score the dough.

Lift parchment with bread into a dutch oven, put cover.

Turn oven down to 450 degrees F, and slide pot into oven on middle rack, and bake with cover on for 25 minutes. Remove cover, turn heat down to 435 degrees F, and bake for another 20 minutes, until exterior is golden brown and crispy.

Let cool for one hour before cutting. Store bread in a plastic bag, cut side down for up to four days.

https://embed.mediavine.com/videos/mgahrhcrshjqfmu1uxme

A quick video showing how to shape round sourdough bread, also known as a boule. Shaping is important for sourdough baking so that the loaf can hold its shape. Beginners to bread making will be able to see each step necessary.

How To Shape a Round Sourdough Boule

If you love feta cheese and chewy, fresh bread, get ready to fall in love with this Georgian Cheese Bread topped with a runny egg. Serve it as a brunch pizza, appetizer, snack, or dinner. Whatever time of day, this bread is simply delicious!

Adjaruli Khachapuri (Georgian Cheese Bread)

water,

milk,

tsp sugar

active dry yeast

olive oil

flour

½ tsp salt

oz (1/2 c) feta cheese, crumbled

c mozzarella cheese

Mix the water and milk in a large...

Mix the water and milk in a large bowl. Add the sugar and mix until dissolved. Sprinkle the yeast over the liquid and let it stand for 5-7 minutes, until the yeast becomes foamy. Mix the yeast into the liquid. Add the oil and mix well.

Mix 2 cups of flour into the yeast...

Mix 2 cups of flour into the yeast mixture. Mix in the salt. Add the remaining flour, a little at a time, mixing after each addition, until the dough starts to come together.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes, adding flour as necessary to keep it from sticking to your hands or the counter, until a soft (but not sticky) dough forms.

Place the dough into a greased bowl. Cover...

Place the dough into a greased bowl. Cover it with a damp tea towel. Place the bowl in a warm, draft-free place to rise for 1 – 1 ½ hours, until bubbly and doubled in bulk.

While the dough is rising, make your filling....

While the dough is rising, make your filling. In a small bowl, mix the shredded mozzarella and feta cheese with one egg. Set aside.

For best results, move your oven rack to...

For best results, move your oven rack to roughly 6 inches from the top heating unit. Preheat your oven to 475F.

Once the dough has risen, punch it down...

Once the dough has risen, punch it down and turn it onto a floured surface. Divide the dough into 4, roughly even, pieces.

Shape each piece into an oval, roughly 11...

Shape each piece into an oval, roughly 11 x 6”. Place the dough ovals onto greased baking sheets, leaving an inch between each bread.

On the baking sheet, fold ¾ of an...

On the baking sheet, fold ¾ of an inch of dough inwards to create a thicker border, a crust that will keep the melted cheese and egg inside. Pinch the two small ends into points to create a boat-shape.

Spoon ¼ of the filling into the center...

Spoon ¼ of the filling into the center of each “boat”. Smooth the filing with a spoon.

Place the khachapuri into the oven and bake...

Place the khachapuri into the oven and bake for 12-15 minutes, until lightly golden.

Remove the khachapuri from the oven and crack...

Remove the khachapuri from the oven and crack one egg into the center of the bubbling cheese in each boat. Return the khachapuri to the oven and bake for an additional 3-4 minutes, just until the egg has set.

Serve the khachapuri warm, with a small pat...

Serve the khachapuri warm, with a small pat butter on top or brush the crust with a little melted butter before serving. It is traditional to mix the egg and melted cheese with a fork and dip torn off pieces of the crust into the cheesy, eggy goodness in the middle.

https://mediavine-res.cloudinary.com/video/upload/upqohxtpf920z7zu5je9.mp4

Soft bread, flavorful cheese, and a runny egg combine to make Adjaruli Khachapuri, a Georgian cheese bread that is sure to win your heart (and your stomach).

Georgian Cheese Bread

Overnight Rustic Boule with Poolish

Poolish

(approx 1 C.) whole wheat flour

(approx 2/3 C.) water (room temp is fine)

yeast (approx 1/8 tsp)

Dough

water (~100-110F)

All of the poolish

(2 1/4 C.) flour (your choice)

(1/3 C.) whole wheat flour

(1.5 tsp) Kosher salt

Naan

tbsp sugar

plain Greek yogurt

tsp salt

all purpose flour

Tbsp butter

Italian parsley, rough

Combine warm water, yeast, and sugar in a...

Combine warm water, yeast, and sugar in a large bowl; let sit for 10 minutes or till bubbly.

Transfer the flour to a flat surface and...

Transfer the flour to a flat surface and make a well in the middle.

Add the yeast mixture, yogurt, salt and oil,...

Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth, about 10 minutes. Alternately, use your stand mixer

Cover the dough with a damp dish towel...

Cover the dough with a damp dish towel and let it rise in a warm place for an hour (the dough should double in size).

On a floured surface, cut dough into eight...

On a floured surface, cut dough into eight pieces, then roll out each piece into a 6" circle. 

Add a little oil or non-stick spray to...

Add a little oil or non-stick spray to a skillet, preferably a cast iron, over high heat.

Cook each disc for 1-2 minutes on each...

Cook each disc for 1-2 minutes on each side, or until bubbles and char spots appear.

Brush the top of each with melted butter...

Brush the top of each with melted butter and sprinkle with parsley. Repeat with remaining dough, covering with a kitchen towel.

An easy, artisan-style rye bread with a crunchy crust.  A touch of molasses and a measure of caraway seeds adds to the flavor depth.  Baking in a Dutch oven gives this bread a crunchy top and a moist crumb.

No-Knead Rye Bread

(360 grams) Bread flour

(60 grams) rye flour

(60 grams) whole-wheat flour

caraway seeds

molasses

In a large bowl, whisk together the bread...

In a large bowl, whisk together the bread flour, rye flour, whole-wheat flour, caraway seeds, salt, and the yeast. 

Combine the molasses with the warm water and...

Combine the molasses with the warm water and add to the flour mixture.  Stir with a spoon until well combined. 

Scrape the dough into another large bowl that...

Scrape the dough into another large bowl that has been coated with oil spray.  Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 3 hours.  

Coat a large piece of parchment paper with...

Coat a large piece of parchment paper with cooking spray and set it aside.

Top 19 bread baking recipes from across the web

The most viewed bread baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pullman Loaf Recipe

The Fundamental Techniques of Class...

The Fundamental Techniques of Class...

Sourdough English Muffins Recipe | ...

Cinnnamon Cereal Swirl Bread Recipe

Cheddar and Scallion Biscuits Recip...

Whole Wheat Sourdough Bread Recipe

Adjaruli Khachapuri (Georgian Chees...

Overnight Rustic Boule with Poolish

Naan

No-Knead Rye Bread

Quick No Knead Dutch Oven Bread

Simple Spelt Sourdough Bread

Overnight Apple Fritter Focaccia Re...

The Easiest Overnight No-Knead Brea...

Copycat Cheesecake Factory Brown Br...

72 Hour Pizza Dough

French Bread

Easy Barley Bread

Top 19 bread baking recipes from across the web

The most viewed bread baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pullman Loaf Recipe

The Fundamental Techniques of Class...

The Fundamental Techniques of Class...

Sourdough English Muffins Recipe | ...

Cinnnamon Cereal Swirl Bread Recipe

Cheddar and Scallion Biscuits Recip...

Whole Wheat Sourdough Bread Recipe

Adjaruli Khachapuri (Georgian Chees...

Overnight Rustic Boule with Poolish

Naan

No-Knead Rye Bread

Quick No Knead Dutch Oven Bread

Simple Spelt Sourdough Bread

Overnight Apple Fritter Focaccia Re...

The Easiest Overnight No-Knead Brea...

Copycat Cheesecake Factory Brown Br...

72 Hour Pizza Dough

French Bread

Easy Barley Bread

The most viewed bread baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine