Matthew 4:4 states,
“But he answered and said, it is written, man shall
not live by bread alone but by every word that proceedeth
out of the mouth of God.”
We
do need to nourish our spirits and minds along with our
bodies. Although we are not to live by bread alone, bread
has a significant role in our lives. The scriptures contain
over 400 references to bread, there are 25 references in
Genesis alone.
Bread
is more than sustenance, it is comfort and love. Our memories
are strongly tied to our sense of smell. The scent of baking
bread elicits an emotional response as well as a visceral
reaction. Whether you mix your ingredients by hand, use
a large mixer, or an automatic bread machine, bread making
is rewarding and the results delicious.
Here
is a collection of yeast bread recipes along with tips for
baking bread and a bit of history about the art of bread
making.
NO
FAIL YEAST BREAD
Cooks
do not make homemade bread as they did a few years
ago. Today, that treat may seem impossible for the
novice cook - but not with this recipe. It is easy,
quick to fix, and takes much less time than traditional
homemade bread.
Recipe
makes 4 loaves.
5
cups warm water
1/4 cup oil
1-½ tablespoon salt
1 cup honey or 3/4 cup sugar
3 tablespoon yeast
3 tablespoon dough enhancer, (optional)
11 1/4 cups all-purpose flour
This recipe is easiest if a large mixer is used.
If a mixer is unavailable, dough may be kneaded
by hand.
Combine water, oil, salt, sugar (or honey) and dough
enhancer. Add yeast, mix. Stir in enough flour to
make a soft dough. Flour hands and remove from mixer.
Knead for 8 - 10 minutes.
Divide
into 4 parts. Shape each part into a loaf and place
into greased loaf pans. Cover and allow to rise
until dough is 1 inch above pan. Preheat oven to
350°F. Bake 30 min.
NOTE: A nice variation is to make sweet rolls. Take
1 or 2 of the pieces of bread dough divided to make
a loaf. Roll each portion of dough out into a 14
x 8 inch rectangle on a lightly floured surface.
Brush with 1-2 tablespoons softened butter, then
sprinkle with cinnamon and sugar. Roll up dough.
Cut into 1 inch slices and place on greased baking
pan. Allow to rise until double in bulk. Bake as
above.
Recipe
from Becky Low, Utah State University Extension
- Presented 03/29/99 / KSL-TV
LOZ
BREAD RECIPE
Makes
8 loaves
"Cut
in half if mixing by hand make 4 loaves is easier
on your arms ...but is very good for toning those
muscles without buying a gym membership! I also
use this recipe for hoagie buns, hamburger buns,
and bread bowls...the kind you put soup or chili
in.."
Yeast mixture
2 cups warm water
3 tablespoons yeast
1 teaspoon sugar
let froth 10 minutes
In a large bowl put:
6 cups flour
2 tablespoons salt
1/2 cup oil
1/2 cup sugar
mix together
Add
4 eggs
yeast mixture
2 more cups of very warm water
mix together until very gooey,
Add
2 cups more flour - beat gently
2 cups warm milk - mix together
6 to 7 more cups of flour gradually until a nice
elastic dough forms
Dough
should be a little sticky but you can get it off
your fingers Knead the dough for about 10 minutes
on a lightly floured surface. Turn it over in the
bowl, and cover with a teatowel and let rise until
doubled. Then divide into 8 loaves, shape them...
here is the funny part... spank the air out of each
loaf give it a few good ones ... and put into greased
pans. I poke a fork into the loaf - three rows of
pokes about seven pokes in a row... I do it because
my mom does.
Let
rise for almost an hour(should be above the top
of the pans) bake at 350°F for 40 minutes. Remove
from pans immediately.
VARIATIONS:
For hamburger buns or other shapes just form your
dough, put out on greased cookie sheets let rise
until doubled and bake at 350°F.
For
buns bake for ~25 minutes.
For
bread bowls just make a huge round loaf let rise,
bake at same temp adjust baking time for size and
brush with egg white for shiney harder crust. To
serve, cut off top, scoop out bread and fill with
soup or stew or chili. Eat the bread from the inside
with the soup!
NOTE:
If you don't have loaf pans you can use empty cans
from tomato juice, the tall ones, grease them with
margarine.
For
a healthier bread use 60/40 ratio white and whole
wheat flour, also I some times add a cup of red
river cereal uncooked for a nice crunchy texture.
You
may have to adjust recipe for altitude.
Recipe
submitted by Mormonchic.com forum user, Loz.
SODA
POP BREAD
3
cups better for bread or regular wheat flour
1 tablespoon Saf (my favorite) instant yeast
1-12 oz can warm soda pop (ANY flavor - but not
Diet!).
Stir
yeast into flour add warn pop, stir and divide in
two small loaf pans. Let rise 30-60 min. Bake at
375°F for 15 to 20 minutes
no need to knead!
Note:
Any flavor of soda pop will work but it cannot be
diet soda. Yeast needs the sugar and sodium found
in regular soda in order to grow. And make sure
the soda is room temperature.
Recipe
from Mary Hauber, breadnet.net
FAST
RISING DINNER ROLLS
2
tablespoons dry yeast
1/2 cup warm water
1 tablespoon sugar
Mix these together and set aside
2
cups of warm water w/1 tablespoon sugar
2 beaten eggs
1/2
cup oil
1/4 cup sugar
1tb salt
1/2 cup powdered milk
Mix these together in mixing bowl
Then
add the yeast mixture
Add
3 cups of flour
Then add 3 more cups of flour
Cover
and let it rise in a warm spot for one hour.
Roll
out on a floured surface and use a pizza cutter
to make triangles to form like a crossaint shape..
roll from the big side down to the small side..
place on cookie sheet.
Cover
with plastic wrap and let those rise another hour
and then cook at 400°F for 10 minutes.
Recipe
submitted by Mormonchic.com forum user, Brazilbeachmom.
WHOLE
WHEAT BREAD BOWLS
2
(.25 ounce) packages active dry yeast
1 tablespoon white sugar
1-3/4 cups warm water (110°F)
2 cups whole wheat flour
2 cups bread flour
2 teaspoons salt
1 egg white
2 tablespoons water
In a small
mixing bowl, dissolve yeast and sugar in warm water.
Let stand until creamy, about 10 minutes.
In a large
mixing bowl, combine the yeast mixture with the whole
wheat flour, salt and one cup of the bread flour;
stir well to combine. Add the remaining flour, ½
cup at a time, stirring well after each addition.
When
the dough has pulled together, turn it out onto a
lightly floured surface and knead until smooth and
supple, about 8 minutes.
Place
into a lightly oiled bowl, and turn to coat the whole
surface with oil. Cover, and let rise in a warm place
until doubled, about 45 minutes. Punch down the dough,
and let rest 10 minutes.
Divide
into 4 balls. Place on cookie sheets, and flatten
into disks. Cover and let rise until doubled, about
30 minutes.
Preheat
oven to 375°F (190°C). Lightly beat egg white
with the water and brush risen loaves with mixture.
Bake at 375°F (190°C) for 40 to 50 minutes.
When done bread should sound hollow when thumped on
bottom. Remove from oven, and let cool.
Recipe
adapted from one found at allrecipes.com.
90-MINUTE
WHOLE WHEAT BREAD
Mix
and let stand five minutes:
1 cup warm water
2 tablespoons dry yeast
2 tablespoons brown sugar
Mix:
1/3 cup oil
1/3 cup honey
1 tablespoon salt
3 cups fairly warm water
1 cup instant powdered milk (or 1/2 cup noninstant
powdered milk, mixed with flour to avoid lumping)
Add
the yeast mixture to the second mixture.
Add 8 cups whole wheat flour.
Stir well.
Grease three 46-oz. tall empty juice
cans with one end removed.
Divide the batter evenly into cans.
Place cans standing up in oven.
Turn oven on to 350°F for one minute.
Turn oven off.
Let bread raise in oven for 15 minutes.
Turn the oven on to 350°F and bake for 50 minutes.
Remove bread from oven and let cool in pans 10 minutes,
before turning out onto rack to cool.
Where possible, use and electric knife to slice the
bread.
This recipe can be doubled.
NOTE:
Use margarine or solid shortening to grease the cans.
I tried using cooking spray once, and used cooking
oil another time, but neither one seemed to work as
well as margarine or Crisco.
Prepare
the cans before activating the yeast. If you take
too long getting to the point of baking the bread,
it may be too airy - you may end up with a whole in
the middle of the bread, making the bread difficult
to slice.
Sometimes
the bread raises up and over the top of the can during
the baking process. It lookes a bit like a mushroom.
Make sure to set your oven racks to allow for this
possiblity. More than once the heating element has
"branded" my bread. Typically, the bread
comes to the top of the can, and is a bit rounded
at that tend. This shape has given raise to the nickname
at our house of "bullet bread.
I
have gotten distracted during the fifteen-minute time
the bread raises in the oven, and let it go too long.
I simply punch the dough back down into the cans and
bake it immediately. I hope you'll enjoy this bread
as much as our family has!
Recipe
submitted by Mary Sue, Rockwood 2nd Ward, St. Louis
Missouri Stake. Recipe taken from an old Ensign, and
was origionally submitted to them by Marilyn Rands
of Bellevue, WA.
GREEK
WHOLE WHEAT OLIVE BREAD
1/4
cup olive oil
1 cup finely chopped onion
2 packages active dry yeast
1 1/4 cup warm water -- (105 to 115°F)
1 teaspoon honey
1 teaspoon salt
1 cup black olives -- coarsely chopped (Greek or Spanish)
2 tablespoons fresh thyme -- finely chopped
2-1/2 cups whole wheat flour
1-1/2 cups bread flour -- (1-1/2 to 2)
In a medium skillet, heat the olive
oil, add the onions, and cook until soft, 4 or 5
minutes. Set aside to cool.
Dissolve the yeast in the water
with the honey. In a medium mixing bowl, combine
the yeast mixture, onion mixture, salt, olives,
and thyme and stir well. Add the whole wheat flour
and stir to combine well. Add enough of the bread
flour, ½ cup at a time, to make a stiff dough.
Turn out onto a floured surface and knead until
smooth and elastic, adding flour as necessary. Place
in an oiled bowl, cover with plastic wrap or in
a plastic bag, and set aside to rise until doubled
in bulk, about 1 hour.
Punch down and divide the dough
in half. Shape into 2 round loaves, flatten them
slightly, and place them on an oiled baking sheet.
Set aside to rise again until doubled.
Preheat
the oven to 375°F. Bake 35 to 45 minutes, or
until well browned and the loaves sound hollow when
tapped on the bottom. Cool on racks.
SUNFLOWER
BREAD
To
soften yeast, in a large bowl combine:
2 cups warm water
2 packets active dry yeast
1 teaspoon sugar
Let yeast proof.
Stir
in this order:
1/3 cup sugar
1/3 cup sunflower oil
2 teaspoons salt
3 cups unbleached all-purpose flour
1/2 to 1 cup sunflower seeds.
Beat well.
To make
a stiff dough, gradually add 3 to 3-1/2 cups more
flour.
Knead
on floured surface until smooth. Place in greased
bowl, turning dough once to grease top. Cover and
let rise 45 to 60 minutes.
Knead
dough down in bowl and divide in half. Shape into
oblong loaves and place on a greased baking sheet
or in two 9x5 baking pans. Cover and let rise 30
t0 40 minutes.
Bake
at 375°F for 35 to 40
minutes. Cool on wire racks.
Makes
2 loaves.
LOWER-FAT
BLINI
Recipe
yields 24 servings
1 tablespoon Active dry yeast; (see note)
1/4 cup warm water; or Apple juice (98-110ºF)
1 teaspoon noney
2 cup all-purpose flour
2 cup nonfat milk
1 dash salt
2 eggs; separated
1 cup Evaporated skim milk; well chilled
Fillings; (see note)
Combine yeast, warm water and honey in large bowl.
Stir well. Cover bowl with clean towel and let stand
in warm place 5 to 10 minutes, or until yeast foams.
In separate bowl, whisk together flour, milk, salt
and egg yolks. Add yeast mixture. Stir well. Cover
bowl with clean towel and let batter rise in warm
place 1 hour.
Beat egg whites in clean bowl until soft peaks form.
In another bowl, whip chilled evaporated milk with
electric beater until thick like whipped cream.
Fold into egg whites. Fold egg-white mixture into
batter.
Heat 10-inch nonstick griddle or skillet until drop
of water sizzles when flicked onto surface. Cook
thin pancakes on hot griddle, flipping once. Stack
on paper towels. Offer with fillings of choice.
Makes about 24.
Possible blini fillings include: sliced mushrooms
sauteed in dry sherry until golden; fruit-flavored
low-fat yogurt; fresh fruit jams; sliced fresh fruit;
part-skim ricotta cheese sweetened with honey, brown
sugar or pure maple syrup.
Note:
One envelope contains about 2 ½ teaspoons
yeast.
Recipe
printed in The St. Louis Post-Dispatch 3/17/97,
'Food To Celebrate A Russian Easter,' by Mary Carroll.
Recipes designed for use in a Bread
Machine.
HAWAIIAN
SWEET BREAD
1
cup warm water
5 tbsp. white sugar
3 cups all-purpose flour
3/4 tsp. salt
2 tbsp. powdered milk
2 tbsp. instant potato flakes
3 tsp. yeast
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
2 eggs
4 tbsp. butter or margarine
Measure
ingredients into the bread machine in the order
suggested by the machine's manufacturer. Set machine
for dough only. Place dough in a 9x5 loaf pan. Bake
in a preheated 350ºF oven for about 30 minutes.
Crust should be golden and bread should sound hollow
when thumped.
Recipe
yields one 2 lb. loaf.
PUMPERNICKEL
BREAD
1
cup plus 3 tablespoons warm water (110ºF)
2 tablespoons molasses
1 tablespoon extra-virgin olive oil
3 tablespoons firmly-packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1-1/2 cups bread flour
½ cup pumpernickel flour
3/4 cup rye flour
2 tablespoons vital wheat gluten*
1 tablespoon caraway seeds
1 tablespoon instant active dry yeast
* Also
called gluten flour, instant gluten flour, pure
gluten flour, and vital wheat gluten depending on
vendor and manufacturer. This is flour with the
starch and bran removed. Gluten is the natural protein
in the wheat endosperm which, when combined with
water, forms a taffy-like dough. This retains the
gas and steam from baking.
Place
all ingredients in the pan of the bread machine
in the order suggested by the manufacturer. Select
dough setting and press start. When dough cycle
has finished, remove dough from pan and turn out
onto a lightly oiled surface. Form dough into an
oval, cover and let rest for 10 minutes.
After
resting, turn dough bottom side up and press to
flatten. Fold dough into an envelope by folding
the top, 1/3 of the way to the bottom, then fold
the bottom a 1/3 of the way over the top. Then press
dough with the palm of your hand to make an indentation
down the center of the dough and fold the top completely
to the bottom, sealing the seam with the palm of
your hand.
Place
on a jelly roll pan dusted with cornmeal; cover
and place in a warm spot to rise for approximately
20 minutes. Preheat oven to 400ºF.
After
dough has risen, slash the bread with a very sharp
knife making three 1/2-inch deep diagonal slashes.
Brush the top of the bread with cold water and bake
for 20 to 25 minutes or until nicely browned. (A
good check is to use an instant digital thermometer
to test your bread. The temperature should be between
200 and 210 degrees.)
Recipe
from razzledazzlerecipes.com
LISA
SHEA'S ITALIAN BREAD
Makes
one, 1/2 pound loaf.
3 cups bread flour
1-1/2 teaspoons salt
1 cup warm water
2 tablespoons olive oil
1-1/2 teaspoons yeast
Place
all ingredients in the pan of the bread machine
in the order suggested by the manufacturer. Select
normal crust setting. Very tasty!!
Yeast
Tips from lisashea.com
Fresh
Yeast: While early man didn't understand what made
bread rise, we understand the operations of yeast very well
nowadays. Store your yeast in a COOL, dark location. Fridges
work well to keep the yeast happy until it is used.
Yeast in Warm Water: When you are ready to activate
and use the yeast, mix it into WARM water. Not hot, not
cold. It should be comfortable against the inside of your
wrist
Cook at the Proper Temperature: It's tempting in
our fast-paced world to rush to get things done. Bread takes
time to rise and cook properly. Don't try to cut corners
and rush it. Bake it at the proper time listed, give it
time to rise and cook. You'll be very impressed at how delicious
the final result is if you take your time!
History
of Bread
Archaeological
evidence suggests that yeast-risen wheat breads were developed
in Egypt around 4000 years ago. The Egyptians are also believed
to be the first to grind wheat flour in a process analogous
to modern milling.
Technical advances continued to improve bread-making techniques,
among them the use of the yeast-containing residue of the
brewing process as a leavening agent. Bread bakers no longer
had to rely on wild airborne yeast or sourdough starters,
and by the 3rd century BC, yeast was manufactured commercially
in Egypt.
Greeks
who colonized the Mediterranean between about 700 and 130
B.C. were avid bakers. They refined flours to eliminate
the impurities; seasoned their breads and cakes with honey,
sesame, and fruits; and invented a stone oven for baking
bread. By the 2nd century ad Roman bakeries produced several
different kinds of bread, and the Romans introduced their
bread to all the lands they conquered.
Wheat
crops, grown in warm, dry climates, became less available
to bakers in the cool, damp countries of northern Europe.
Northern bakers perfected rye, oat, and barley breads, and
a tradition of dark, hearty bread making persists in some
regions of northern Europe today.
Colonial
Americans made bread from cornmeal at home, baking it in
the fireplace hearth. Wheat for bread became available as
American settlers migrated westward to the plains.
In the 20th century, industrial and technological improvements
made the time-consuming flour-refining process less expensive.
White flour, once considered a delicacy for the upper classes,
replaced whole wheat flour as the cheapest, most widely
produced flour. Until the early 20th century, white flour
was not fortified with the vitamins and minerals lost during
the refining process, and conditions caused by vitamin deficiencies
became more prevalent as white bread replaced whole wheat
bread in popularity.
