Tag bread
Cheesy Bread Loaf
This loaf is a replacement for a ham and cheese pull-apart from a local bakery my kids love. I’ve been making this loaf as an accompaniment to “slop” recipes like chili and soups. I’ve made variations of this style of stuffed bread over the years but was never thrilled with the results until I stumbled across a genius fold technique wherein the dough is stuffed, rolled, then cut in half and braided. This technique allows the cheese to spread and ooze throughout the loaf instead of being confined to a tight swirl inside the loaf.
Basic Vegan-Friendly Sandwich Loaf
My family’s weekly sandwich loaf. This recipe is as simple as I can make it and vegan friendly as well! The recipe is flexible enough to dial up/down the whole wheat flour to your liking and oat milk can be replaced with cow milk if desired. I have found this particular shaping and baking method key to consistently shaped sandwich loaves. Happy baking!
Weekday Sourdough Bread
A weekday sourdough bread recipe that follows the same schedule as my daily yeasted loaf except for an overnight preferment. The preferment is important for yeast vigor and taste. Because the dough isn’t left to ferment a long time at cold temperatures, the sourness is subdued and “rustic” might be a more appropriate descriptor. The recipe is dead simple to make during the week, it just assumes you already have a healthy sourdough starter.
Our Daily Bread Updated
I’m updating my daily bread recipe as it has drifted a bit over the past year. The changes I recently made were minor but significantly improve the loaf appearance. Since sometime last year, I’ve increased the baking temperature to 475F to darken the loaf. I’m much happier with the look of the loaf now, especially the burning around the ear. I’ve also doubled the amount of olive oil to half a cup.
Our Daily Bread Recipe
My standard bread recipe is simple. It is simple because I make it during the week while juggling work, kids, and dinner. The primary requirement for this bread recipe is that the process is reproducible without maths. The second requirement is that the flour bill is flexible and the process constant. I want to swap any grain for any other without having to tweak hydration levels and the like. Meaning the hydration levels are high but not too high and specialty flours are low but not too low.
Standard Preferment
I’ve been experimenting with preferments lately using a poolish left to sit overnight and have determined that the quality of the bread, in nearly all aspects, is superior to the same bread made without one. Starting with the taste, it makes a much more complex flavor. I’m not sure how I would describe the taste difference, but it has a deeper taste than bread that hasn’t had time to develop. Working with the dough is also a lot easier.
Cinnamon Raisin Oatmeal Loaf
I’ve spent years trying to make a decent oatmeal raisin loaf. I’ve finally succeeded and I couldn’t be more pleased. This loaf is quite sweet and best for breakfast with jam or butter. I haven’t yet tried french toast with it yet but I imagine it would work well. For this loaf be sure to pay attention to process and refrain from hastening rise times. Soaking the oats and raisins in water is critical to creating the correct texture and ensuring nothing dries out or burns near the surface.