French Bread

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Well those of you who follow along with us at Our Old Homestead knows how much we love homemade bread.  I have had many posts with different bread recipes and will continue to do so.  I hope you don't get sick of them!

 

This time ..... French bread ..... and wow is this stuff good!

 

 

 

I found this recipe on Pinterest again.  I actually must have another 15 or so different bread recipes in queue to try.

 

Naomi over at Sugar and Spice is where this fabulous recipe originated.  It is delicious and EASY.

 

Easy French Bread

 

Makes two large loaves

Prep time: 3 hours, start to finish, including rising times

 

1/2 c. lukewarm water

1/2 tsp. sugar

1 Tbsp. or one packet of dry active yeast

2 c. lukewarm water

2 Tbsp. sugar

2 tsp. salt

2 Tbsp. oil

Approx. 5+ cups of all purpose flour

1 egg mixed with 1 tsp. cold water to glaze

 

 

 

In a small bowl, combine the 1/2 c. lukewarm water, 1/2 tsp. sugar and 1 Tbsp. dry active yeast.  Stir to combine and let this rest about 10 minutes, until risen and bubbly.

 

Warning: do NOT use hot water ..... it will kill the yeast.

 

While the yeast is rising, combine the rest of the water, sugar, salt, and oil in a large bowl or in the bowl of an electric mixer.  Add the risen yeast mixture and about 2 cups of flour.  Stir to combine.  If you are mixing the bread by hand (as I did), continue adding flour in small amounts until the mixture is difficult to combine by stirring.

 

Turn the dough out of the bowl onto a work surface generously dusted with flour and knead, adding flour, until the mixture forms a smooth soft dough.  If using an electric mixer, add flour in small amounts, and scrape the dough off the sides of the bowl often.  When the dough begins to leave the sides of the bowl on its own, it should be ready.  The consistency should be stiff, spongy, and slightly sticky. 

 

Turn the dough into a greased mixing bowl and cover with plastic.  Let this rise in a warm place for one hour or until doubled in bulk.

 

Note:  you can test the dough by sticking your finger into it.  If the indentation bounces back, it needs to rise some more -- if it remains, it is done.

 

 

Grease your hands with a little oil, punch the dough down and divide into two sections.  Roll the dough into long loaves, folding the dough and pinching it underneath to make it smooth. 

 

 

Using a sharp knife ( I used a serrated knife ), score three slits in the dough about 1/4 inch deep.  Cover with a tea towel and let rise for another 35 minutes.

 

 

Preheat the oven to 375 degrees F.  Beat one egg with 1 tsp cold water and brush on top of the loaves. You can sprinkle black pepper, poppy seeds or sesame seeds on the top at this point if you wish ( I made one plain and one with sesame seeds ).  Let the loaves rise uncovered this time for another 10 minutes.

 

 

Bake for 25 - 30 minutes or until golden bread and the loaves sound hollow when tapped.  Cool on wire racks.

 

 

This bread is amazing.  Spread some butter and homemade jam and oh la la, you are in for a treat!  Happy baking and remember to give your loved ones a hug!



Cinnamon Sugar Bread

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My love for bread continues ...... but if you add cinnamon to the mix ..... well, my heart goes pitter pat.

 

 

 

I found the recipe on Pinterest and it comes from Liz over at A Whisk and a Prayer and it sounds as if she loves cinnamon bread about as much as I do!

 

Ingredients

 

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

 

Method

 

Preheat oven to 350 degrees.  Lightly grease a 9 by 5 inch loaf pan.  In a large bowl combine the flour, baking powder, salt and 1 cup white sugar.  Add egg, milk and vegetable oil to the mixture.  Stir just until moistened.  Pour 1/2 batter into the greased loaf pan.  Sprinkle with cinnamon and 1/3 cup of white sugar (I didn't measure out my cinnamon, I just sprinkled away and probably added quite a bit more since I love the taste of cinnamon so much!)

 

 

Now cover the cinnamon layer the with remaining batter.  Top with more cinnamon and sugar if you desire.

 

 

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.  Let it cool for 10 minutes before removing to a wire rack to cool completely. 

 

 

Wrap in foil and let it sit overnight before slicing.....okay confession time. I didn't see this part and I just sliced away and enjoyed it warm.  It was DELICIOUS but I don't know how it would taste if you actually DID wrap it until the next morning.

 

 

Happy baking and remember to give your loved ones a hug!

 

Amish Country Bread

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Homemade bread.  Nothing tastes or smells better than bread baking in the oven.  I remember my Grandma baking bread.  She always wore an apron.....I don't think I had ever seen her without one.  I remember her hands kneading the bread and making sure the loaves had risen just right. 

 

My Grandma wouldn't just bake a loaf or two.  Oh no!! When she made bread, she made sure it would last the week and with a ton of grandchildren running in and out every day between haying, feeding the chickens and playing in the barn ..... well let's just say there had to be a LOT of bread.  We would get hungry, you know! 

 

I am always on the lookout for new bread recipes.  I have tried many.  Some have failed and some have been a success.  I can't say there is just one I use consistently.  I like trying different recipes.  So .....

 

 

 

I found another one.  This link showed up on my Pinterest page and well, in memory of my Grandma, I donned my apron and I just had to give it a try. I was thankful I did.

 

 

 

Amish Country Bread

 

 

Ingredients:

 

4 tablespoons sugar

2 tablespoons butter

3 teaspoons salt

1 1/2 cups of hot water

2 tablespoons of rapid rise yeast

5 cups of flour

 

Directions:

 

Put all the ingredients into a large bowl (or in the KitchenAid mixer if you have one) and let it sit for a few minutes so, as Lindsey likes to say, "the yeast can do it's thing". 

 

Add the flour in small batches and mix with a wooden spoon until all flour is added, then turn onto a floured surface and knead for 10 minutes or dough is smooth and elastic (or mix with a dough hook for 8 to 10 minutes if using a KitchenAid). 

 

Place dough in a well greased bowl and let rise until doubled in size (approximately 30 minutes if your kitchen is warm). 

 

Punch down and divide in half into 2 rounds and place on a well greased cookie sheet.  Cut decorative slits in top.  Let dough rise again. 

 

 

Rub an egg white wash (1 egg white + 1 tablespoon water) over the top and sprinkle with kosher salt.  I added parmesan sprinkled on the top at this point. You can also sprinkle dried rosemary. 

 

Bake at 400 degrees for 17 to 20 minutes.

 



 

It makes a flat(er) round loaf.  Ours did not last long.  In fact the two loaves did not make it to include it with dinner.

 

Delicious. 

 

Have fun baking and remember to give your loved ones a hug!

 

Poppyseed Bread

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I LOVE poppy seed muffins so what could be better than that? .... how about poppy-seed bread!  Especially poppy-seed bread that has a delicious sugary glaze ..... oh so yummy.

 

 

While surfing through Pinterest one evening, I ran across a recipe that was posted and I knew that I just HAD to try it and WOW, I have to say that this is the BEST poppy-seed bread we have ever eaten.  This recipe is Starbuck's worthy, the corner bakery worthy and Grandma's Sunday best worthy.  If you love poppy seeds, then you just have to bake this bread.

 

 

POPPYSEED BREAD

 

Bread:

 

3 cups of flour

1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons almond extract

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons butter flavoring extract (or 1 1/2 teaspoons melted butter can be substituted)

 

 

 

Glaze:

 

1/4 cup orange juice

3/4 cup sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon butter flavoring extract (or 1 1/2 teaspoons melted butter can be substituted)

 

Instructions:

 

Preheat oven to 350 degrees.  Mix all the ingredients for the bread together in a large bowl.  Pour batter into greased and floured baking pans.  Makes 6 small loaves or 2 large loaves.  Bake for 50 to 60 minutes for large pans (less for small pans....you just have to keep an eye on them).  If you have dark, metal pans start watching the bread at approximately 45 minutes.....dark pans bake faster.

 

For the Glaze:

 

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves.  Remove bread from pans and pour glaze over warm bread.  Use a knife or spatula to bring the glaze that has run off, up and over the warm bread until it stays on.

 

 

The original recipe can be found here.  Thanks Christy for sharing such a wonderful recipe.  This one is definitely a keeper!

 

 

Happy baking and remember to give your loved ones a hug!