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Soft and Chewy Balkan Bread
Snack European

Soft and Chewy Balkan Bread

4.8

Prep
15 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
  2. 2 Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
  3. 3 Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
  4. 4 Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
  6. 6 Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

By Courtney Lynn Hernandez

Portuguese Sweet Bread II
Snack European

Portuguese Sweet Bread II

4.3

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
  2. 2 To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Sandy

Limpa Bread
Snack European

Limpa Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
  2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET

Finnish Nissua
Snack European

Finnish Nissua

4.6

Prep
40 min
Cook
30 min
Total
200 min

Instructions

  1. 1 Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in the margarine, sugar and salt until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Pour milk mixture into a large bowl. Beat in eggs, 1 1/2 cup flour, cardamom and yeast mixture. Cover and let stand for 20 to 30 minutes, or until bubbly.
  3. 3 Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and then divide each piece into thirds. Roll out with your hands until the pieces are long enough to braid. Braid three pieces together to form a loaf; repeat twice to make three loaves. Place on lightly greased baking sheets and let rise for 40 minutes, until nearly doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. 5 Bake in preheated oven for 30 minutes, until golden brown. Move to a wire rack to cool completely.
  6. 6 In a small bowl, mix together butter and confectioners' sugar. Stir in vanilla and 2 teaspoons milk to make a spreadable frosting. Spread the frosting over the cooled bread.

By Judy

Ukrainian Country Babka
Snack European

Ukrainian Country Babka

4.6

Prep
30 min
Cook
55 min
Total
205 min

Instructions

  1. 1 Combine 1 cup all-purpose flour, milk, lukewarm water, yeast, and 2 teaspoons sugar in a large bowl; mix until well blended. Cover and allow to rise in a warm place until sponge is light and bubbly, about 30 minutes.
  2. 2 Beat together eggs, 1 cup sugar, and salt in another large bowl with an electric mixer until light and fluffy. Stir in melted butter and lemon zest until incorporated. Stir in sponge, then gradually mix in 5 1/2 cups bread flour. Knead in the bowl for about 10 minutes, then knead in raisins. Cover and let rise in a warm place until doubled in volume.
  3. 3 Punch down dough and knead for a couple of turns, then cover and let rise again.
  4. 4 Grease 4 small coffee cans with soft butter. Fill the prepared cans about 1/3 full with dough and let rise until dough is even with the rim.
  5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes more. If the top begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the cans and cool completely on a wire rack.

By Olga D

Chocolate Bread
Snack

Chocolate Bread

3.6

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
  2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
  3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
  4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
  5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
  6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Grandma VanDoren's White Bread
Snack

Grandma VanDoren's White Bread

4.8

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

Fresh Yeast Bread
Snack

Fresh Yeast Bread

4.7

Prep
30 min
Cook
40 min
Total
200 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
  2. 2 In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
  3. 3 Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

By Annaxena

Fabulous Homemade Bread
Snack

Fabulous Homemade Bread

4.7

Prep
Cook
Total

Instructions

  1. 1 In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
  2. 2 Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
  3. 3 Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
  4. 4 Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
  5. 5 Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

By J Drury

French Country Bread
Snack French

French Country Bread

4.4

Prep
30 min
Cook
30 min
Total
645 min

Instructions

  1. 1 Dissolve ½ teaspoon active dry yeast in 1 cup warm water in a medium-sized nonmetal mixing bowl. Add 1 ½ cups bread flour; mix well. Cover bowl; let starter sit at room temperature, 8 hours to overnight.
  2. 2 Dissolve remaining 2 teaspoons active dry yeast in remaining 2 cups warm water in a large bowl. Add starter mixture, 3 cups bread flour, whole wheat flour, and salt; stir until well combined. Add remaining 1 ½ cups bread flour, ½ cup at a time, mixing well after each addition until dough has pulled together. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
  3. 3 Place dough into a large, lightly-oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves; place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
  6. 6 Bake in the preheated oven until tops are golden brown and bottom of loaves sound hollow when tapped, about 30 minutes.

By Stephen Carroll

Sunflower Almond Wheat Bread
Snack

Sunflower Almond Wheat Bread

4.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Easy Whole Wheat Bread
Snack

Easy Whole Wheat Bread

4.5

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
  2. 2 After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

By Petal

Cranberry Oat Bread
Snack

Cranberry Oat Bread

4.7

Prep
5 min
Cook
175 min
Total
180 min

Instructions

  1. 1 Place water, honey, butter, flour, oats, salt, cinnamon, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Bread cycle. When the machine beeps indicating it's time to add remaining ingredients, add cranberries.
  2. 2 Remove loaf from the machine after the full cycle is done; total time should be about 2 hours 55 minutes.

By Allrecipes Cook

Chocolate Chip Bread II
Snack

Chocolate Chip Bread II

4.2

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
  2. 2 If your machine has a Fruit setting, add chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

By Heather

Miriam's Not-So-Secret Challah
Snack

Miriam's Not-So-Secret Challah

4.8

Prep
30 min
Cook
45 min
Total
190 min

Instructions

  1. 1 In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
  2. 2 In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

By Mimi

Light Malt Loaf
Snack

Light Malt Loaf

4.3

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
  2. 2 After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.

By Kenneth