Our *not so secret* Bread Recipes

From the time we were first married we have enjoyed baking bread. Here are some of our favorite recipes. Good ones are hard to find. The best thing about baking bread is there are few ingredients once you have them "stocked" in your kitchen! If any companies want me to delete these, go for it, but I highly recommend the websites and Cookbook listed! In addition, Ina Garten's Barefoot Contessa is also one of the best.

Amish White Bread
from Tried & True Favorites

2c warm water
2/3 c. white sugar
1 1/2 T active dry yeast
1 1/2 tsp salt
1/4 c. veg. oil
6 c. bread flour

In a large bowl, dissolve sugar in warm water, then stir in yeast. Allow to proof (or get bubbly) until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix flour one cup at a time. Knead on lightly floured surface until smooth. Place in well oiled bowl and turn dough to coat. Cover with damp cloth. Allow to rise until doubled in bulk. About 1 hr. Punch down. Knead a few minutes and divide in 1/2. Shape into loaf and put into oiled pans. Allow to rise 30 min until dough rises 1" above pans. Bake at 350 for 30 mins.

Soft Sandwich Buns
allrecipes.com
1 1/4 c milk (room temp)
1 egg beaten
2 T butter
1 1/4 T active dry yeast
3/4 t salt
1/4 c. sugar
1 3/4 c. bread flour

Combine ingredients, knead, let rise until doubled, punch down. Roll into 3/4 inch thick. cut with 2.5 inch biscuit cutter or small glass. Brush tops with melted butter. Cover, let rise in warm place until doubled, about 1 hr.

Bake @ 350 for 10-15 mins or until lightly browned.

Classic Baking Powder Biscuits
Williams and Sonoma Breakfast Cookbook
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt (or reg salt)
1/2 c cold unsalted butter (or regular salted butter, just add less salt above)
2/3 c whole milk

Preheat oven to 450. Lightly grease baking sheet with butter. In a large bowl sift together the flour, baking soda, baking powder, and salt. With your fingertips, rub the cold butter into the flour until the mixture resembles coarse meal, handling it as little as possible. Stir in the milk and blend with a spoon just until all the liquid has been absorbed. With lightly floured hands work the dough briefly until it barely holds together in a flaky ball

Place the dough on a lightly floured work surface. Roll or pat the dough out into a round about 1/2 inch thick. With a 2 inch biscuit cutter (or small glass cup) cut out as many rounds as possible. Gather up the scraps, work in to cohesive ball, re roll and cut out more rounds. Do not re roll the dough more than once or you will end up with tough biscuits. Transfer the biscuits onto the prepared baking sheet and bake in the center of the oven until golden brown, about 15 minutes. Serve immediately, with whipped butter and maple syrup, if desired.