Here are a few of my favorite bread recipes! They are EASY to make! I hope you enjoy them!
The Best Whole Wheat Bread Ever
I made many whole wheat bread recipes and almost gave up on ever finding one that was light and soft, until my friend Kelly Wilde shared this one with me. I have never made another whole wheat bread recipe since! It is so light and soft that many people don’t believe it’s 100% whole wheat! Plain ingredients – no tofu or enhancers needed.
3 cups hot water
1 TBS salt
¼ cup oil
1/3 cup honey
8-9 cups whole wheat flour (I like to use Hard White Wheat, but Hard Red or a mixture is good too!)
2 TBSP yeast
1. Stir water, salt, oil, honey and yeast together. Add 4 cups whole wheat flour and egg.
Mix in a mixer for 4-5 minutes.You can use a Bosch or Kitchen Aid type of mixer, or just use bowl and wooden spoon. This will be thin like a batter. Mix it well. This will help your bread have a nice texture, and it's easier than kneading it once all the four has been added in.
2. Add 2 cups whole wheat flour. Mix well. Add 2-3 more cups of flour. The dough has enough flour when it is still a little sticky...if using a Bosch, it will pull away from the sides of the bowl and not stick to the sides of the bowl any longer. That's the precise moment when you know you have enough flour added in. Remember that it is better to have a little less flour than too much! Too much flour makes a very stiff and dry bread! Knead or mix 10 minutes.
3. Preheat oven to 325°.
4. Let the dough rise in the bowl until double. Punch down.
5. Cut the dough into 3 pieces. Shape into loaves and put in pans that have been sprayed with non-stick spray. (See photots below)
6. Let the dough rise until double in pans. Bake 35 minutes at 325°.
7. Let the bread sit in pans for 10 minutes after baking. Then take out and let it cool on a bread board or wire rack. Or eat immediately with butter and honey or homemade jam, and you will think you are in heaven. Once the loaf has mostly cooled down, you can bag it and freeze it if desired. It will be good in the freezer for a few months.
I had just put the dough into the pans.
Now they have risen enough and are ready for the oven.
This is so beautiful to me. But if you let it rise much more than this, it will rise too much and then deflate, and you will have a sunken in bread. You can still eat it, but it will look funny and be a little dense. Still good though. With a little practice, you will learn when when your bread is ready for the oven.
Source: Original recipe came from my amazing friend Kelly Wilde about 20 years ago. : )
No Fail French Bread
2 TBSP yeast
5 TBSP oil
2 ½ cups warm water
1 TBSP salt
2 TBSP sugar
6 cups white flour (sometimes I substitute a cup of wheat flour. It makes the bread very beautiful.)
1. Mix all ingredients together and knead in a mixer (like a Bosch or Kitchen Aid) for 10 minutes. You can do it by hand with a bowl and spoon, but just add half of the flour at first and stir for a while until the "batter" seems smooth. Then add in more flour and mix until it gets too difficult to stir by spoon. Dump it out onto a floured surface and knead in the remaining of the flour. I actually do not ever exactly measure the flour. I know I have enough flour when the dough is no longer really sticky, but be careful to not add too much. You do not want the dough to be stiff or dry. A little less flour is better than too much!
2. Let the dough rise in the bowl until doubled. Punch down. (I usually cover the dough with a damp kitchen towel to keep it from drying out.)
3. Divide and form into 2 french loaves. (Or you can braid it!) Cut top of loaves three times with a serrated knife. You can also brush with beaten egg white and sprinkle with sesame seeds.
4. Let rise until double - 30 mins or so. Bake for 20 to 30 minutes at 400 °. (Shorter for a soft crust, longer for a thick and chewy crust.)
*You can also put balls of this dough on a cookie sheet to make “Bread Bowls”. Once baked, cut out center of round loaf and pour in a creamy soup. Make the Bread Bowls any size you want.
*People love to receive this as a gift, especially the braided bread below!
Here is how I form the loaves:
Then put it on a baking sheet and cut the top of the loaf, and let it rise.
If you want to braid it, divide one half of the dough into 3 equal pieces, and roll out each piece with your hands into a long skinny "snake". Pinch the ends together, or start braiding it however you can. I often have to rebraid it because I get messed up a bit, like in the picture below. I eventually got it right. : ) Pinch the ends together and tuck them under and try to make it pretty. Even if it's not perfect, it will still look pretty and taste delicious!
30 Minute Rolls
These are very quick to make, and perfect for making hamburger and hot dog rolls, cinnamon rolls, and quick dinner rolls when you only have a few minutes. You’ll be amazed at how light and fluffy these are. It takes me about 45 minutes to make them, and I cook them slower at 375° until done. Makes a huge batch, about 48 rolls, so I use half of the dough to make cinnamon rolls. See the recipe below for help in making cinnamon rolls. Yesterday I added 2 cups of leftover cooked oatmeal to the batter and added enough flour to make the dough not sticky. They were even better than the original recipe! The best rolls I have ever made! This is my favorite recipe of all time!)
Mix and rest 10 minutes:
3 ½ cups warm water
¾ cup sugar (1/2 cup honey)
1 cup oil
6 TBSP Yeast (Less yeast may be used, but rising time will be longer)
1 TBSP Salt
3 eggs (can use egg powder and water)
10 ½ cups flour (wheat flour turns out really light and fluffy)
Mix in mixer or knead. Shape into rolls. Raise 10 minutes. Bake at 425° for 10-12 minutes or until done.
How to Make Yummy Cinnamon Rolls
1. Start with the 30 Minute Roll Recipe (listed above)
Note: This recipe makes about 50 cinnamon rolls! You might want to half the recipe!
2. Here’s How to “Shape into Rolls”
Cut dough in half. Roll out one of the sections into a rectangle about ¼ inch thick (or so!) Spread soft or melted butter over the dough. Spread a mixture of brown sugar and cinnamon over the butter. Roll up. Cut into 1 inch sections and place on cookie sheet. Let rise for about 10 minutes or so. Repeat with other section of dough, or just make them into dinner rolls.
*I prefer to bake them at 375 degrees until they are starting to lightly brown and dough is done in the middle. Take out of oven and let cool for about 5 minutes or so. Spread on or drizzle on the frosting.
Start off by shaping the dough roughly into a rectangle.
Roll out the dough about 1/4" thick. This will take practice.
Spread soft or melted butter over dough.
Put cinnamon sugar on the dough.
Spread it out smoothly - feel free to use your hands.
Roll up the dough.
Cut into 1 inch slices.
Place them neatly on a cookie sheet and let them rise. This is a "jelly roll pan", which is half of a sheet cake. You can put them on smaller pans that just hold 12 cinnamon rolls.
Bake them in the oven and look how beautiful they are!
Oh. My. Yumminess!
Spread on your cream cheese frosting.
I wish you could smell these and taste them! YUM!!!!
3. Here’s How to Make the Frosting
Okay, I have to admit that I never measure! But here is an estimate….Soften about 8 oz of cream cheese and 3 tablespoon of butter in a large plastic bowl. Add 3-4 cups powdered sugar, 1 teaspoon of vanilla extract, and a few (maybe 4??) tablespoons of milk. Mix with hand mixer…you may need to add more milk or powdered sugar to get the right consistency you like. I like it kinda thin like a cake batter, not thick like cake icing.