Homemade Bread Recipes And Tips
Today, I’ll be sharing some Homemade Bread Tips and Recipes! I just love homemade bread! I love the way it makes the house smell when it’s baking and it’s so much more tasty than store bought bread! If you have never made homemade bread, this is the perfect time of year to start, when the temperatures are getting cooler and getting the oven going can take the chill out of the air. And for lots more homemade bread recipes, check out our new Homemade Bread e-Book.
- Buy yeast in bulk. If you don’t need that much, split it with a friend. Buying in bulk uses less packaging which is less expensive and better for the environment. Yeast costs $2.70 a pound in bulk compared to $25.00 a pound when you buy the little packets. If you don’t have someone to split the yeast with, buy it in bulk anyway. Even if half of it is wasted, it is still less expensive than the small packets. Extra yeast may be frozen for longer storage.
- When cutting bread, freeze the crumbs in a freezer bag. Use when a recipe calls for bread crumbs.
- Save and freeze dried bread slices and heels. When you need bread crumbs, grind them in the blender or food processor. Toss with seasonings and melted margarine, or use in stuffing, croutons, or bread pudding.
- Buy bread at the day-old bread store and freeze all of it, even if you plan to use it in just a few days. At .25-.39 a loaf, you can’t make it as cheap. Usually sweet rolls and tortillas can also be found at the .39 cent table.
- When you are baking something in the oven and you are using a burner on the stove at the same time, use the burner that has the vent for the oven. The heat from the oven will cause the burner to use less energy, thus saving money.
- Use powdered milk for baking. Pour some in a small container and leave in your “baking center” with the rest of your baking supplies.
- To check and see if the baking powder in your pantry is still active, stir 1 teaspoon into 1/3 cup hot water. There should be immediate vigorous bubbling. If no bubbling occurs or bubbling is sporadic, the baking powder is past its prime.
- Use a cutting board with a no-slip pad underneath to knead bread.
To glaze bread: For a dark, shiny glaze, brush on 1 beaten egg yolk and bake as usual.
For a shine but no color, brush on 1 egg white mixed with 1 tablespoon water.
- Make roll dough and put in pans. Cover and freeze. When you leave for church, leave rolls at room temperature. When you return they will have risen and will be ready to bake for Sunday dinner. Then you will have fresh rolls. Do not freeze longer than 3 weeks.
Homemade Bread Recipes:
4 cups flour
2 tsp. salt
2 Tbsp. double-acting baking powder
Mix well and store in airtight container. Use in recipes calling for self-rising flour. Makes 4 cups.
Ninety Minute Rolls
2-2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine
Mix 3/4 cup flour with sugar, yeast, and salt. Heat milk, water and margarine until very warm (120-130 degrees). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Place in greased bowl and let rise 15 minutes. Divide dough into 12 pieces and shape into balls. Place in 8-inch round cake pan. Let rise 15 minutes. Bake at 375 degrees for 20-25 minutes.
To make cinnamon rolls: Roll dough out after rising the first time and spread with 2 tablespoons margarine. Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough. Roll jelly-roll style and cut into 1 inch pieces. Place in pan and bake as usual.
For more easy recipes for all kinds of delicious breads, check out our NEW How To Make Homemade Bread e-book!
photo by: preppybyday