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Bread Recipes

When I'm in the mood, I make breads :) I love how the smell of fresh breads perfumes the entire kitchen!
In this webpage, you can find recipes for:
- French baguette
- Whole wheat French baguette
- Amish Friendship bread
- Vermont Whole Wheat Oatmeal Honey Bread
French Baguette
I stumbled across this youtube video and was impressed by his technique. He didn't include his recipe online. So, I tweaked and tried his recipe.  The baguettes turned out great. Enjoy my modified version of this popular French bread!

Ingredients: (Yields 2 loaves)
1 packet of active dry yeast (0.25 oz), 4 cups all-purpose flour, 3.5 cups warm water (~100F),  1 tbs salt and 1 tbs corn meal flour

Preparation Time: 15- 20 mins for mixing, 3.5 hours for dough rising and 35 mins for baking

Procedures:
1. Proof yeast by following the instructions on the back of the packet. This is to ensure the yeast is alive. If there is no instruction, then add 1 packet of active dry yeast to half a cup of warm water. Stir and let it sit for a few minutes. If you see bubbles, the yeast is alive and ready to be used
2. Add flour and salt in a large mixing bowl. Mix well
3. Mix the yeast mixture with dry ingredients
4. Pour a cup of warm water into the flour mixture and mix. Continue to add the remaining warm water while mixing until flour is removed from the sides of the bowl
5. On a clean, flat kitchen surface, sprinkle some flour. Remove dough onto the surface and knead. Use the knead-rotate 90 degrees clockwise-repeat technique until a consistent, smooth ball is formed (~ 5 mins)
6. Let it sit while you rinse off the large bowl with warm water. The warmth of the bowl would help the bread to rise as it sits. Place the dough into the bowl and cover it with a clean plastic bag or a plastic wrap. Let it rest for 2 hours. The dough will double its size after sitting for 2 hours
7. Grease a heavy baking sheet and sprinkle corn flour all over the sheet. The corn flour gives an extra crunch
8. Remove the dough and place it on a floured kneading surface. Knead using the knead-rotate-repeat technique for 1 min. The ball is now silky smooth and tougher to knead
9. Using a sharp knife, cut the ball into halves. Knead a couple of times to two smaller balls
10. Shape the dough into a long loaf shape by first creating/ chopping a valley right in the middle and rolling one end towards the other end (Julia Child's method). Slightly pull the dough and repeat the shaping method. Repeat with the other smaller ball
11. Create a valley and pinch the middle together to give the French baguette look
12. Roll the dough out to slightly shorter than the length of the baking sheet. Repeat step (11)
13. Place the long doughs onto the baking sheet, giving enough space for the doughs to rise. Slice 3 equally spaced, diagonal cuts on the surface of the doughs with a sharp knife. Let the doughs rise for 1.5 hour. The loaves will double the size
14. Preheat the oven to 350F
15. Toss in a cup of water, immediately place the baking sheet in the oven and close the oven door. The water creates steam and this helps to form a crust. Bake for 35 mins or until the baguettes are golden brown in color and internal temperature is registered 190F to 200 F
16. Remove the baguettes and let them cool. Serve Bon appétit!


For other French bread recipe, check out Emeril's recipe!

Whole Wheat French Baguette
I modified the recipe above by incorporating whole wheat flour.

Ingredients (Yields 3 loaves):
2 cups whole wheat flour, 2 cups all-purpose flour, 2 cups warm water, 1 tbs active dry yeast and 1 tbs corn meal flour

Preparation Time: 15- 20 mins for mixing, 3.5 hours for dough rising and 35 mins for baking

Procedures:
1. Proof yeast by adding active dry yeast to half a cup of warm water. Stir and let it sit for a few minutes. If you see bubbles, the yeast is alive and ready to be used. If not, repeat with new yeast
2. Mix flour and salt in a large mixing bowl
3. Mix the yeast mixture with dry ingredients
4. Pour a cup of warm water into the flour mixture and mix. Continue to add the remaining warm water while mixing until flour is removed from the sides of the bowl
5. On a clean, flat kitchen surface, sprinkle some  all-purpose flour. Remove dough onto the surface and knead. Use the knead-rotate 90 degrees clockwise-repeat technique until a consistent, smooth ball is formed (~ 5 mins)
6. Let it sit while you rinse off the large bowl with warm water. The warmth of the bowl would help the bread to rise as it sits. Place the dough into the bowl and cover it with a clean plastic bag or a plastic wrap. Let it rest for 1.5 to 2 hours. The dough will double its size after sitting for a few hours
7. Grease a heavy baking sheet and sprinkle corn flour all over the sheet. The corn flour gives an extra crunch
8. Remove the dough and place it on a floured kneading surface. Knead using the knead-rotate-repeat technique for 1 min. The ball is now silky smooth and tougher to knead
9. Using a sharp knife, cut the ball into halves. Knead a couple of times to three smaller balls
10. Shape the dough into a long loaf shape by first creating/ chopping a valley right in the middle and rolling one end towards the other end (Julia Child's method). Slightly pull the dough and repeat the shaping method. Repeat with the other smaller ball
11. Create a valley and pinch the middle together to give the French baguette look
12. Roll the dough out to slightly shorter than the length of the baking sheet. Repeat step (11)
13. Place the long doughs onto the baking sheet, giving enough space for the doughs to rise. Slice 3 equally spaced, diagonal cuts on the surface of the doughs with a sharp knife. Let the doughs rise for 1.5 to 2 hours. The loaves will double the size
14. Preheat the oven to 350F
15. Toss in a cup of water, immediately place the baking sheet in the oven and close the oven door. The water creates steam and this helps to form a crust. Bake for 35 mins or until the baguettes are golden brown in color and internal temperature is registered 190 degF to 200 degF
16. Remove the baguettes and let them cool. Serve Bon appétit!


Amish Friendship Bread
My coworker gave me a bread starter one day. The starter takes 10 days to develop before it splits to 4 starters. This bread is really a cake-bread because it needs no rising or yeast. You can add almost anything in the basic recipe below. The original bread recipe is sweet so I would recommend reducing the amount of sugar to your desire.
If you want a bread starter, do contact me! I can mail it to you.
  
Preparations:
Do not refrigerate or use metal kitchen equipment when preparing this bread recipe.

With 1 cup live yeast starter in an airtight plastic bag:

Day 1: Do nothing with the starter.

Days 2 to 5: Stir with a wooden spoon or mash the bag once a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon or mash the bag once a day.
Days 7 to 9: Stir with a wooden spoon or mash the bag once a day.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir or mash the bad. Pour 1 cup mixture into into three separate plastic bags or clean jars. Date the bag or jar, give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.

Ingredients:
Bread starter, 3 eggs- beaten, 1 cup oil, 0.5 cup milk, 2 cups flour, 0.5 cup brown sugar, 1 tsp cinnamon, 1 tsp ground nutmeg, 1.5 tsp baking powder, 0.5 tsp vanilla essence, 0.5 tsp baking soda, 0.5 tsp salt and 1 box of instant pudding of your choice (lemon, vanilla, etc)
Optional: Nuts, raisins, bananas, etc 

Procedures: 
1. Preheat oven to 325 degF 2. Grease 2 loaf pans 3. Mix wet ingredients, except vanilla essence, in a large bowl 4. Mix dry ingredients in a separate bowl 5. Blend dry ingredients in wet ingredients. Add vanilla essence and optional ingredients 6. Sprinkle some cinnamon and sugar mixture in the loaf pans 7. Pour batter in the loaf pans. Sprinkle more cinnamon and sugar mixture on top of the batter 8. Bake for an hour or until an inserted skewer comes out clean 9. Cool for 10 mins before cutting and eating it
Tip: If you don't have instant pudding at hand, don't fret. Substitute it with 0.5 cup powdered sugar and 1 egg yolk

Vermont Whole Wheat Oatmeal Honey Bread

What's not to like about whole wheat bread? It's healthy and good for you. I revised this King Arthur's recipe because I didn't have maple sugar. It turned out great- moist, sweet and hearty. Enjoy!

Ingredients (Yields 2 loaves):
2 packets or 1 tbs active dry yeast, 1.75 cups water, 1 tsp sugar, 1 cup and 1 tsp instant oats, 0.5 cup maple syrup, 1 tbs honey, 0.25 cup butter, 1 tbs salt, 1 tsp cinnamon powder, 1.5 cups 100% whole wheat flour, 4 cups unbleached all-purpose flour and 1 tsp olive oil.
Preparation Time: 15- 20 mins for mixing and kneading, 3 hours for dough rising and 38 mins for baking

Procedures:
1. Proof yeast by soaking dry yeast in 1 cup of warm water and sugar. Stir and set it aside for 5 mins. The yeast is alive when it doubles in size
2. In a large mixing bowl, combine 0.75 cup hot water, 1 cup of oats, maple syrup, honey, butter, salt and cinnamon powder. Let it cool to lukewarm
3. Divide yeast and flours to two parts and add them alternately while mixing to form a rough dough
4. On a clean kneading surface dusted with some flour, place rough dough and knead using hands for 10 mins. Use the knead-rotate 90 degrees clockwise-repeat technique until a consistent, smooth ball is formed
5. Transfer dough to a lightly greased and slightly warm bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise for an hour or until dough doubles its size


6. Divide the dough into half. Shape each half into a loaf
7. Place the shaped dough into 2 lightly greased 9x5 inch loaf pans and cover the pans with lightly greased plastic wraps. Let the dough rise till they crowned about 1 inch over the rim of the pans (~2 hours)
8. With a kitchen brush, spread olive oil on both loaves' surfaces. Sprinkle 1 tsp oats on the loaves


9. Bake the loaves in a preheated 360 degF oven for 35 to 4o mins or until they turn golden brown and the interior registers 190 degF
10. Let them cool before slicing and serving!


Nothing beats a homemade sandwich :)


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