bread recipe

Challah Bread

Challah Bread

Challah Bread

This is one of the first breads I learned to make when I was a kid. After the hundreds of other breads I have made, this is still a sentimental favorite. I baked the braided loaves on a baking sheet this time, but you can also bake them in  9×5 inch loaf pans.

Challah

2 c. hot water
1 T. each sugar, salt and oil
1 package active dry yeast
¼ c. warm water
About 8 cups flour
2 beaten eggs
Poppy or sesame seeds, optional
In large bowl combine hot water, salt, sugar and oil. Dissolve yeast in warm water in small bowl and add to oil/water mix. Stir in 1 cup of the flour and eggs, reserving 2 tablespoons of the eggs for later. Gradually stir in enough of the flour to make soft dough. When dough pulls away from sides of bowl remove to floured surface. Knead dough, adding flour as necessary about 8-10 minutes. Dough should be smooth and elastic. Place dough in a lightly greased bowl, turning to grease top, cover with a towel and allow to rise in a warm, draft free place until doubled, about 1 hour.
Punch dough down and divide into 6 equal pieces. Roll three of the pieces into 12- inch ropes. Place on a greased baking sheet or in a greased 9×5-inch loaf pan. Repeat with remaining dough and cover. Allow to rise until doubled in bulk, about 1 hour. Preheat oven to 400 degrees. Brush loaves with reserved eggs and sprinkle with sesame or poppy seeds, if desired. Bake for 40-45 minutes in loaf pans, a little less time on baking sheets. When done, loaves will be nicely browned and sound hollow when tapped. Makes 2 loaves.

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

It’s that time of year. But I confess to making Irish soda bread all through the year. It is easy and so good. Right from the oven with some butter and jam. Yum.

Irish Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins

2 t. caraway seeds

1 egg. Beaten

1 c. buttermilk

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.   

Pepperoni Pizza Bread

Pepperoni Pizza Bread

Pepperoni Pizza Bread

I had a special request from my brother for this bread. He was going to watch the Super Bowl with some friends and wanted to bring this Pepperoni Pizza Bread. I was happy to make it for him. It may be too late to make this for the Super Bowl but it’s always a good time for pizza, right? I made a double batch of the dough so I would have 2 loaves. Here is the recipe.  

Pepperoni Pizza Bread

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

Extra oil for brushing on the dough

1/2 c. marinara sauce

6 oz. mozzarella or provolone cheese

2 oz. sliced pepperoni, about

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Brush with oil down center middle of dough. Top with sauce, cheese and pepperoni. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe.  Alternating sides, fold strips up and over the filling at an angle.  Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers. Makes one loaf.

Fold dough over fillings

Fold dough over fillings

Note: The variations for this bread are almost endless. Some favorite combinations are ham and Swiss with mustard, roast beef and cheddar, chicken, broccoli and cheese, spinach with ricotta or feta and onions, curried veggies . You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast use warm, rather than hot water.  After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen. 

Baking Pita Bread

Pita dough rising

Pita dough rising

After tasting fresh homemade pita bread it’s nearly impossible for me to eat the stuff I find in stores here. It is fun to make and pretty easy. Although the recipe calls for placing the rolled out dough directly on the oven rack I place mine on baking sheets in the oven. Just a little easier and neater. I also used about half whole wheat flour in this batch.

Pita Bread

 4 ½- 4 ¾ c. flour

1 pkt. Active dry yeast

1 ½ t. sugar

1 ½ t. salt

1 ¾ c. water

2 T. oil

In large bowl combine 2 cups of the flour with other dry ingredients. Heat water and oil to 120-130 degrees (warm) and add to flour mixture in bowl beating until smooth. Beat three minutes then begin stirring in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover dough with plastic wrap and then a towel and let rest on board 20 minutes. Punch dough down and divide into 12 pieces. Shape each into a smooth ball and place on board, allowing space in between. Cover and let rise 30 minutes. Pre-heat oven to 500 degrees. Roll dough balls into circles. Place 3 circles at a time directly on oven rack. They will puff up and brown in about three minutes. Remove to rack to cool and repeat with remaining dough. Makes 12.

Roll dough out into circles right before baking

Roll dough out into circles right before baking

Fresh baked pita bread

Fresh baked pita bread

 

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