yeast bread

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

Posted by on Feb 5, 2025 in Blog, Bready or Not, French, sourdough, yeast bread | 0 comments

Fresh French Bread is one of the best things on the planet. With your bread machine and a little bit of effort, you can create this wonder at home!

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

(Of course, you don’t NEED a bread machine to make the dough. You can just use the ingredients and mix by hand. This recipe aims for greater accessibility, though, for those who are crunched for time, have conditions like arthritis, or simply hate kneading.)

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

This recipe produces two loaves. A food scale will make for more precise results, both in assembling ingredients and dividing the dough later on.

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

Greatly modified from Making Artisan Breads in the Bread Machine by Michelle Anderson (a book I highly recommend).

Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)

A bread machine makes this bread much easier to create, and the result is delicious! The baking process includes making some steam in the oven. That creates an authentic French-style crust. Recipes makes 2 loaves.
Author: Beth Cato

Equipment

  • food scale
  • bread machine
  • food thermometer
  • parchment paper
  • baking sheet
  • cake pan

Ingredients

  • 1 1/2 cups active sourdough starter (around 350 grams)
  • 3/4 cups lukewarm water (180 ml) about 100-110 degrees
  • 2 1/2 Tablespoons white sugar (31 grams)
  • 2 teaspoons sea salt
  • 4 cups bread flour (480 grams)
  • 1 1/2 teaspoons instant dry yeast or bread machine yeast

Instructions

  • Most bread machines call for adding liquids to the bucket first. Therefore, place the starter and water inside. Use fingertips to whisk them together. Add sugar and salt, followed by the flour and yeast. Start the machine on dough mixing mode.
  • Monitor the dough as it mixes. If it seems especially lumpy, drizzle in some extra water until the texture smooths out.
  • Once the dough is done, measure it on a food scale to divide in half. Sprinkle extra flour on a clean work surface. Press dough out to a flat rectangle, about 10 inches long, then fold inward as if folding a sheet to go in an envelope. Pinch the seam together while gently elongating bread. Place seam underneath. Set loaf on parchment paper. Repeat with other half of dough.
  • Let rise in a warm spot in the kitchen or in an oven on proof mode for an hour or so, until loaves look doubled. If loaves were in warm oven, remove them so the oven can preheat at 400 degrees. On a lower oven rack, place something like a metal cake pan that is an inch or two in depth so that it can heat as well.
  • Once the oven is preheated, use a French lame or knife to slash the top of the loaf so that it can vent while baking. Being VERY careful to not overfill or get scalded by steam, pour water into the hot pan in the oven. Immediately place the risen loaves on the rack above and close the oven (and don’t open it again until the bread looks done!).
  • Bake for 20-25 minutes, until loaves are golden and sound hollow when tapped. A check with a food thermometer should find an interior temperature over 190 degrees.
  • Let loaves cool at least 30 minutes before slicing in. Bread will keep in a sealed bag at room temperature for up to 3 days. It can also be frozen right after cooling, and will keep well for up to a month there.

OM NOM NOM!

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    Bready or Not: Sweet Crescent Rolls in the Bread Machine

    Posted by on Jul 10, 2024 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Sweet Crescent Rolls in the Bread Machine

    The blog is titled Bready or Not. Today, it is decidedly bready, as the recipe is one for Sweet Crescent Rolls made using a bread machine.

    Bready or Not: Sweet Crescent Rolls in the Bread Machine

    The recipe requires little hands-on effort. The dough mixes in the bread machine. You divide it and form the crescent rolls, which is actually rather fun. They rise. You then bake. The recipe makes 24 rolls, meaning you can feed a crowd or you can freeze a bunch.

    Bready or Not: Sweet Crescent Rolls in the Bread Machine

    These keep well in the freezer for months. This is the kind of thing you can make at Thanksgiving and then pull out as needed through the rest of the holiday season.

    Bready or Not: Sweet Crescent Rolls in the Bread Machine

    Modified from Allrecipes.com Magazine Oct/Nov 2014.

    Bready or Not: Sweet Crescent Rolls in the Bread Machine

    Mix the dough in the bread machine, shape it for the second rise, then bake in the oven. This dinner side is easy to make, and fantastic to prepare in a big batch to freeze for later! Modified from Allrecipes.com Magazine Oct/Nov 2014.
    Course: Bread
    Cuisine: American
    Keyword: yeast bread
    Servings: 24 rolls
    Author: Beth Cato

    Equipment

    • food thermometer
    • bread machine
    • parchment paper
    • food scale
    • cookie sheet
    • knife or pizza cutter

    Ingredients

    • 1/2 cup warm water (110 degrees)
    • 1/2 warm milk or half & half (110 degrees)
    • 1 large egg room temperature
    • 1/3 cup unsalted butter softened
    • 3 3/4 cup all-purpose flour
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon active dry yeast or 1 packet active dry yeast
    • 1/4 cup unsalted butter softened, for filling

    Instructions

    • Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
    • Prepare a baking sheet or sheets with parchment paper.
    • Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
    • Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
    • Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
    • Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.

    OM NOM NOM!

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      Bready or Not Original: Apple Butter-Pecan Roll

      Posted by on Jun 19, 2024 in Blog, Bready or Not, breakfast, nutty, yeast bread | Comments Off on Bready or Not Original: Apple Butter-Pecan Roll

      This Apple Butter-Pecan Roll is something special, a gorgeous and small round of braided bread jeweled with pecans. It’s perfect for a few people to share as a treat.

      Bready or Not Original: Apple Butter-Pecan Roll

      Honestly, I’d rather have this than most cakes. It is as delicious as it looks, but it does take time to make and dirties a lot of dishes in the process. Definitely a special occasion kind of thing.

      Bready or Not Original: Apple Butter-Pecan Roll

      I modified this immensely from a recipe called Sweet Potato-Pecan Sweet Roll in Bake from Scratch’s September/October 2023 issue. Obviously, I replaced the sweet potato, but I also extensively rewrote the recipe to try to clarify what should be used and when. I find it very confusing when, in an already complicated recipe, I need to divide things within the ingredient list.

      Bready or Not Original: Apple Butter-Pecan Roll

      I hope that some of you take on the challenge of this recipe and find my new version doable even if it is still daunting!

      Bready or Not Original: Apple Butter-Pecan Roll

      This recipe results in a gorgeous small coronet of braided bread, shining with glaze and jeweled by pecans. It is perfect for a few people to share.
      Course: Bread, Breakfast, Dessert
      Keyword: pecans, yeast bread
      Author: Beth Cato

      Equipment

      • instant read thermometer
      • nonstick spray
      • cake pan
      • Rolling Pin
      • kitchen shears or knife

      Ingredients

      Dry dough ingredients

      • 1 1/2 cups all-purpose flour
      • 2 Tablespoons brown sugar packed
      • 1 teaspoon kosher salt
      • 1 teaspoon instant yeast
      • 1/8 teaspoon ground nutmeg

      Wet ingredients for dough

      • 1/2 cup buttermilk or soured milk [see note]
      • 1/3 cup apple butter
      • 3 Tablespoons unsalted butter softened

      Filling

      • 1 1/2 teaspoons ground cinnamon
      • 1 teaspoon ground ginger
      • 3 Tablespoons brown sugar packed
      • 2 Tablespoons unsalted butter softened
      • 1/4 cup toasted pecan pieces

      Topping

      • 2/3 cup confectioners’ sugar
      • 1 1/2 Tablespoons milk or half & half
      • 1 teaspoon unsalted butter melted (5 grams)
      • 1/4 teaspoon kosher salt
      • 2 Tablespoons pecan pieces

      Instructions

      • In a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.
      • In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)
      • Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.
      • Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.
      • Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.
      • Meanwhile, put nonstick spray in a round cake pan.
      • In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.
      • Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.
      • Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.
      • Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.
      • Preheat oven at 350 degrees.
      • Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.
      • Cool for about 20 minutes as the glaze is made.
      • Whisk together the confectioners’ sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.
      • Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.

      OM NOM NOM!

        Notes

        To make soured milk, place 2 teaspoons lemon juice or vinegar in a liquid measuring cup. Pour in milk or half & half to equal the 1/3 cup called for by this recipe. After about 10 minutes, the mixture should be thick and curdled.
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        Bready or Not: Mini Focaccia for Two

        Posted by on Mar 20, 2024 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Mini Focaccia for Two

        This Mini Focaccia recipe creates the perfect serving amount for two people to use as a side with a nice meal!

        Bready or Not: Mini Focaccia for Two

        One blessing/curse of most bread recipes is that they can make a lot of bread. This can be problematic if a person has limited freezer space or simply doesn’t want leftovers.

        Bready or Not: Mini Focaccia for Two

        Let this recipe come to the rescue. It uses only about a cup of flour to create a small, thin loaf, the perfect size for, say, a yeast bread side for a date night or for one person to even use as a treat for a meal or two.

        Bready or Not: Mini Focaccia for Two

        I completely rewrote this recipe from a poorly written, confusing one that I found online.

        Bready or Not: Mini Focaccia for Two

        Need a small focaccia loaf to feed a couple people as a supper side dish? This is the recipe for you! A food scale is a must, as all ingredients are done by weight measurements for precise results.
        Course: Bread
        Cuisine: Italian
        Keyword: yeast bread
        Servings: 2
        Author: Beth Cato

        Equipment

        • food scale
        • bench knife or spatula
        • towel or plastic wrap
        • loaf pan

        Ingredients

        • 120 grams all-purpose flour or bread flour
        • 3 grams kosher salt
        • 5 grams white sugar
        • 90 grams warm water 90-110 degrees
        • 3 grams active yeast
        • 10 grams extra virgin olive oil plus about 2 Tablespoons for pan
        • Italian seasoning or pizza seasoning
        • flaked sea salt

        Instructions

        • In a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.
        • Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.

        Cover dough with a towel or plastic wrap and let rise for 15 minutes.

        • Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.

        Cover again to rest for 15 minutes.

        • Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.
        • Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.

        Cover pan and let dough rise.

        • After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.
        • Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.
        • Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.
        • Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.

        OM NOM NOM!

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          Bready or Not Original: Small Batch Crusty Bread

          Posted by on Jan 24, 2024 in Blog, Bready or Not, yeast bread | Comments Off on Bready or Not Original: Small Batch Crusty Bread

          Some bread recipes make a lot of bread. While bread freezes well, not everyone has the space or wants the bread for later. If you just want a small, special round of bread to be shared by 2 or 3 people, this is the bread for you.

          Bready or Not Original: Small Batch Crusty Bread

          This round is rustic, simple, and delicious. It doesn’t require kneading, and therefore doesn’t even ask for a electronic mixer for ease. You don’t even need bread flour. All-purpose does the job just fine.

          Bready or Not Original: Small Batch Crusty Bread

          I first tried this recipe when most of my kitchen was packed up for the move. I didn’t have all of my usual implements or ingredients, but I could make this, and wow, was it good.

          Bready or Not Original: Small Batch Crusty Bread

          I’ve tried this in my small cast iron skillet and in a Pampered Chef covered stoneware dish. Both worked well, but I actually preferred the rise and extra crustiness that came with using the cast iron. These pictures actually depict the stoneware-baked bread, and I daresay, they still don’t look too bad.

          Bready or Not Original: Small Batch Crusty Bread

          This recipe yields a small bread round perfect for 2 or 3 people to share with a meal, with no leftovers likely. The outside is crunchy and crisp, the inner crumb tender and flecked with holes. This is an easy bread to make; everything is done by hand, and kneading isn't necessary.
          Course: Bread
          Keyword: yeast bread
          Author: Beth Cato

          Equipment

          • digital thermometer
          • cotton towel or napkin
          • small cast iron skillet or small stoneware dish
          • parchment paper

          Ingredients

          • 1 teaspoon active dry yeast
          • 1 teaspoon honey
          • 2/3 cups warm water 100-110 degrees
          • 1 teaspoon kosher salt
          • 1 to 1 2/3 cups all-purpose flour plus more for dusting

          Instructions

          • In a large bowl, stir together the yeast, honey, and warm water. Let it sit about 5 to 10 minutes. The yeast should activate and begin to bloom near the top of the water.
          • Add flour. Using a sturdy spoon, stir until everything starts to come together, then add the kosher salt. Continue mixing until no dry flour remains in the bowl. The dough should be shaggy and somewhat sticky. Cover the bowl with a towel or plastic wrap and stash it in a warm spot in the kitchen to rise for an hour. It should double in size.
          • Set out a small bowl and layer a cotton towel inside. Generously flour the towel. Lightly flour a work surface. Tip the dough onto the work surface. Be gentle as to not lose the bubbles. Shape the dough with cupping and tucking motions, drawing the round to be tighter by tucking the rough bits underneath. Place the formed round in the floured-towel bowl with the seam underneath. Cover with a towel or plastic wrap to rise for 30 minutes.
          • Begin preheating the oven at 450-degrees. Place the small cast iron or stoneware inside the oven to heat up as well–and please remember to use potholders when handling it throughout the baking process!
          • Pull out a piece of parchment paper. Tip the risen bread onto the parchment, gently tugging it free with the towel if it sticks in spots. Pull the hot pan from the oven. Use the parchment as a sling to set the parchment and bread inside the pan as levelly as possible.
          • Bake for 22 to 25 minutes. The bread should be browned and sound hollow if tapped on the bottom. Let cool about 10 to 15 minutes so that it can be handled to be sliced and enjoyed. If there are any leftovers, store them in a sealed bag at room temperature or to freeze for later. Freshly-made bread is best eaten within a day.

          OM NOM NOM!

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            Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            Posted by on Oct 11, 2023 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            These Portuguese Sweet Rolls come together fast thanks to a bread machine. The resulting bread is sweet, flaky, and perfect to go with any meal–though as a born Central Californian, I have to recommend serving alongside tri-tip!

            Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            I grew up surrounded by a vibrant Portuguese community. That meant a lot of awesome food, like linguica on Me-N-Eds pizza, and rounds of sweet bread on the counter at Boston Pizza. We didn’t have a lot of money, so when we could grab that bread loaf, it was a real treat!

            Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            As with most any bread, these rolls are great to freeze and eat later. The fresher they are when you freeze them, the fresher they’ll still taste when you warm them up later!

            Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

            The convenient sweet rolls are the perfect accompaniment for many meals!
            Course: Bread, Side Dish
            Keyword: yeast bread
            Servings: 23 rolls
            Author: Beth Cato

            Equipment

            • bread machine
            • 2 1/2-inch cutter
            • rimmed baking sheet
            • plastic wrap

            Ingredients

            • 1 cup half & half
            • 1/2 cup water
            • 1/3 cup melted butter 80 ml
            • 1/2 cup white sugar
            • 2 large eggs
            • 1 1/2 teaspoons sea salt
            • 4 cups white bread flour plus more
            • 2 teaspoons instant dry yeast or bread machine yeast

            Instructions

            • Place the half & half and water in a liquid measuring cup and gently warm in a microwave-safe cup in microwave to reach 100-110 degrees.
            • Follow bread machine directions for loading ingredients into the bucket; for most, that means liquids first. Stir together the half & half, water, butter, and sugar. That should lower the temperature enough to make it safe to add the eggs (you don’t want them scrambled!); stir those in to break the yolks. Add the salt, flour, and yeast. Start the machine on the DOUGH cycle.
            • Check on it once it starts mixing. If the mixture looks runny, add spoonfuls of flour until it comes together; if it’s too thick, add a touch of warm water. Let the cycle finish.
            • Grease a rimmed baking sheet with nonstick spray or butter.
            • Lightly flour a flat surface. Pat out the dough to be about 1/2-inch thick. Use cutter to slice dough into rounds; place rounds spaced out just a touch on the greased pan. Press dough scraps together as much as possible, and bring together into more rounds. Loosely cover baking sheet with plastic wrap and set in a warm place to rise for about 45 minutes.
            • Near the end of the second rise, as the rolls begin to look puffy, preheat oven at 350-degrees. Discard plastic wrap.
            • Bake rolls for 17 to 20 minutes, until they are golden across the top. Let cool a few minutes before pulling apart to enjoy.
            • Rolls may be eaten fresh, or will keep in a sealed bag at room temperature for a day or two. They can also be frozen right after initially cooling, and thawed later for later enjoyment. They can be eaten at room temperature but are even better warmed up.

            OM NOM NOM!

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