Try 43 recipes for baking bread

1 packet (2 1/4 teaspoons) active dry yeast
1 cup quick-cooking oatmeal
3 1/3 cups bread flour (I included some whole wheat flour)
1 teaspoon salt
1/3 cup maple syrup
1 tablespoon cooking oil
1 1/4 cups warm water, plus 1 tablespoon warm water

Excellent! Great taste and light, fluffy texture. Makes a big 9×5” loaf.

1 cube (42g) of fresh active yeast
250 ml warm milk
60g sugar
150g spelt flour
350g wheat flour
200g raisins
2 eggs
60g softened butter
1 ts salt

• The yeast has to be mixed with the milk and one ts of sugar and put aside for 10-25 minutes before mixing with the remaing ingredients.

• The raisins were soaked for ca. 20 minutes in hot water to soften them. I added some almond flavour to give the bread some more sweetness (veeeery nice!!!).

• Bake 40 minutes at 190^oC.

It’s been a while since I baked some fresh bread and this is the first time in the new house. It was nice to just try it again but immediately very rewarding – I love the smell of fresh baked bread in my kitchen. And that bread is delicious!!

1 3/4 cups proofed sourdough starter
3/4 cup milk
2 tablespoons sugar
4 tablespoons butter, melted and cooled
1/4 cup dried potato flakes
1 1/2 teaspoons salt
1 1/2 tablespoons dried onion flakes
1 1/2 teaspoons Italian seasoning
4 cups unbleached all-purpose flour

I added 1/4 teaspoon yeast and used 1 cup whole wheat, 1 cup bread, and 2 cups all-purpose flours. The recipe makes two savory, delicious loaves.

1 1/8 cups warm water
1 1/2 teaspoons active dry yeast
3 tablespoons granulated sugar
1/4 cup dry instant potato flakes
4 tablespoons butter or margarine, melted and cooled
1 1/3 cups whole wheat flour
1 1/3 cup bread flour
1 1/2 teaspoons salt

Delightful bread that rises nice and tall with outstanding texture and taste!

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
1/2 cup sour cream
1/2 cup chopped walnuts or pecans (optional)

So moist & delicious, it practically melts in your mouth. Takes 65 minutes at 350F in my oven. Maybe the best banana bread ever!

Bread:
1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup water
1 tablespoon sugar
3/4 cup milk
2 tablespoons butter or margarine
2 1/2-3 cups all-purpose flour
1/2 teaspoon salt

Topping:
1/4 cup butter, melted
2 tablespoons chopped onions
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
4 ounces (1 cup) grated cheddar cheese

Goes great with soup or stew, and is yummy dipped in pizza sauce. The topping goes on after the first rise, once the dough is divided into two 9-inch round cake pans. Last time I omitted paprika, reduced oregano and celery seed, used garlic salt, garlic powder, and a mix of mozzarella and cheddar cheeses for the topping. DH wants me to also try adding some jalapeno slices to the topping.

15 g fresh yeast
300 ml warm water
6 ts olive oil
550 g wheat flour
2 ts salt
2 ts rosemary*
1 ts seasalt

(to sprinkle on the bread)

I tried this one again and it was very dry again. At first I was disappointed again, but when I saw my family eat this bread, always asking for more, I decided to give up making this even better. ;-)
...It’s time to try something else.

...I just tried recipe #9 to make Focaccia, my favorite italian bread. I loved making it, kneading it for 15 minutes and topping all the delicious things on it (garlic, olives, dried tomatoes, herbs…). The smell was delicious. Even in the oven it still smelled great. But then it came out all dried out and crispy when it was supposed to be soft and fluffy. I don’t get it.
In a way this is a big disappointment; but I enjoyed making it and will try this again and hopefully have the right recipe soon.

1 packet dry active yeast
1/3 cup water
1 cup cottage cheese
1 tablespoon sugar
1 teaspoon salt
1 egg
2 1/4 cups flour (I use part whole wheat)

My family loves this bread. I bake it with a of cup grated cheddar cheese rolled into the loaf so that pretty orange swirls of melted cheese show in each slice. It’s soft, savory, and goes great with soup!

125g dried cranberries
125g dried prunes
250g dried figs
400g dried dates
200g dried apricots
500g raisins
100ml whiskey (since I had no rum)

Mix all fruit together in a large bowl (cut the larger fruit (figs, dates and apricots) in half) and cover with the whiskey. Leave for 2 hours.

200g almonds
100g walnuts
200g hazelnuts
Cut roughly and sat aside

3 eggs
125g sugar
1 ts cground innamon
1/2 ts ground colves (I’m not sure if this translation is right here…)
1/2 ts ground cardamon
zest of one lemon (preferably organic)
200g wheat flour
1 package of baking powder

Mix eggs and sugar until white and creamy. Add the spices and the lemon zest and then slowly the flour + baking powder, thoroughly mixing after each addition. Fold in the fruit (with the whiskey) and the nuts.
Butter a large baking form (for bread, at leats 30 cm long) and cover with baking-sheet. Preheat the oven to 180 oC and bake the bread for 75 min.
Take the bread immediately out of the form and take off the baking-sheet. Leave to cool down completely, then cover in foil and leave for 3-4 weeks (at least 1 week) before enjoying a piece.

...I left my bread in the shed to make sure noone tries some before christmas. So again I have no idea how it tastes, but it sure smelled delicious. =)

Update: This bread is delicious! It was a great present and was enjoyed within hours by my whole family. Worth making it.