Tomorrow is National Homemade Bread Day. While most of us
think nothing of baking challah every week, the world at large considers bread
baked at home worthy of celebration. This day was established by homemakers in
the 1980s to encourage the idea that homemade is way better than store-bough. Ummm,
we already knew that! But we decided it would be a good opportunity to share
some satisfying recipes for you to try at home. So let’s get baking!
think nothing of baking challah every week, the world at large considers bread
baked at home worthy of celebration. This day was established by homemakers in
the 1980s to encourage the idea that homemade is way better than store-bough. Ummm,
we already knew that! But we decided it would be a good opportunity to share
some satisfying recipes for you to try at home. So let’s get baking!
While this may look like the white stuff you buy at
the grocery it tastes vastly different. Not to mention no preservatives keeping
it shelf-stable.
the grocery it tastes vastly different. Not to mention no preservatives keeping
it shelf-stable.
5 ½ cups all-purpose flour
5½ cups all-purpose flour
1 tablespoon instant yeast
1 heaping tablespoon instant yeast (not rapid rise)
1 1/2 tablespoons sugar
2 1/2 cups hot water
1 tablespoon salt
1 teaspoon canola oil for brushing
Combine flour, yeast and sugar in your mixing bowl. Add water and salt. Knead 8-10 minutes.
Cover with towel and put the dough in a warm place to
rise until doubled in size; about 40 minutes.
rise until doubled in size; about 40 minutes.
The dough will be really sticky, so flour your hands to
make it easier to work with.
make it easier to work with.
Divide dough in half and form a loaf by tucking the sides
of the dough down into itself, leaving the top smooth.
of the dough down into itself, leaving the top smooth.
Place into two greased 9-10” loaf pans. Let dough rise
until it touches the top of the loaf pans.
until it touches the top of the loaf pans.
Bake for approximately 45 minutes in a 350 degree oven. Start with a cold oven. No need to preheat.
Remove loaves when the tops are golden. Brush with canola oil and cool before
cutting.
cutting.
Dinner rolls are richer that basic bread as they
contain fat and eggs. Of course, you can serve these anytime—not just for
dinner.
contain fat and eggs. Of course, you can serve these anytime—not just for
dinner.
5½ cups all-purpose flour 1 tablespoon instant yeast
1/3 cup sugar
1 large egg
1/4 cup canola oil
1 tablespoon kosher salt
1/4 cup canola oil
1 tablespoon kosher salt
1 cup (2 sticks) chilled margarine, cut into slices
1 egg beaten with 1 tablespoon cold water for wash
1 egg beaten with 1 tablespoon cold water for wash
Poppy seeds
Place flour, yeast and sugar in your mixer bowl. Add rice milk, oil, egg, and salt into yeast
mixture. Mix until smooth. Add margarine, kneading until a smooth dough forms
and pulls away from the sides of the bowl. If the dough remains sticky add more
flour, a tablespoon at a time. Continue kneading about 5 minutes.
mixture. Mix until smooth. Add margarine, kneading until a smooth dough forms
and pulls away from the sides of the bowl. If the dough remains sticky add more
flour, a tablespoon at a time. Continue kneading about 5 minutes.
Cover bowl with plastic wrap. Refrigerate dough
overnight. (It can also be prepared 2 days ahead. Keep refrigerated.
overnight. (It can also be prepared 2 days ahead. Keep refrigerated.
Grease and flour twenty-four nonstick muffin cups.
Turn dough out onto floured surface; knead briefly until
smooth and elastic, about 3 minutes.
smooth and elastic, about 3 minutes.
Divide dough into 4 equal portions. Roll out 1 dough
portion on floured surface to 13×11-inch rectangle, about 1/8” thick. Return
the remaining dough to the refrigerator until you are ready to use it.
portion on floured surface to 13×11-inch rectangle, about 1/8” thick. Return
the remaining dough to the refrigerator until you are ready to use it.
Cut the rectangle lengthwise into 6 strips, each about 2
inches wide. Stack strips one on top of another, forming 6 layers and pressing
slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2
inches long. Place 1 dough stack, 1 cut side down, into each muffin cup. The
dough will fan out slightly and fill muffin cups as it rises.
inches wide. Stack strips one on top of another, forming 6 layers and pressing
slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2
inches long. Place 1 dough stack, 1 cut side down, into each muffin cup. The
dough will fan out slightly and fill muffin cups as it rises.
Repeat with four remaining chilled dough pieces.
If you prefer, dinner rolls can be knots, small braids or
basic rounds balls. You can also press
three small balls of dough into the muffin cup to form a clover-leaf roll.
basic rounds balls. You can also press
three small balls of dough into the muffin cup to form a clover-leaf roll.
Cover rolls with a dish towel. Let rise in warm area
until rolls are puffed and doubled in volume, about 15 minutes.
until rolls are puffed and doubled in volume, about 15 minutes.
Preheat to 350 degrees. Brush rolls gently with egg wash.
Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and
bottom baking pans halfway through baking, about 25 minutes. Transfer pans to
rack and cool rolls 5 minutes. Serve warm.
Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and
bottom baking pans halfway through baking, about 25 minutes. Transfer pans to
rack and cool rolls 5 minutes. Serve warm.