Bread Recipes

These bread recipes are originally from the book "HomeMade Bread" by the food editors of Farm Journal. Over time I have modified them for my own use.

CoolRise White Bread Recipe

2 T. Saffre instant dry yeast

2 T. sugar

1 T. salt

1/4 C. organic canola oil

2 1/4 C. hot tap water

Combine 2 C. flour, yeast,sugar and salt in a large bowl. Stir well to blend

Add hot tap water and oil to ingredients in bowl all at once.

Beat with electric mixer at medium speed 2 minutes. Scrape sides of bowl occasionally.

Add 1 C. more flour. Beat with electric mixer at high speed 1 minute or until thick and elastic. Scrape sides of bowl occasionally.

Stir in just enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn onto floured board. Round up into ball.

Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap and with a towel. Let rest on board 20 minutes. Punch down.

Divide dough into 2 equal portions. Roll each portion into an 8x12 inch rectangle. Roll up tightly into loaves beginning at the 8 inch side. Seal lengthwise edge and ends well. Tuck ends under.

Place in greased 8 1/2 x 4 1/2 x 2 1/2 " loaf pans. Brush surface of dough with oil. If baking immediately let dough rise in pan until doubled. Then bake in a 400 degree oven for 35 to 40 minutes.

If you want to bake the loaves later-Cover pans loosely with waxed paper, brushed with oil and then with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover.

Let stand 10 minutes while pre-heating oven to 400 degrees.

Bake for 35 to 40 minutes, or until done. (Slip the loaf out of the pan and tap on the bottom......it should sound hollow when done.)

Cool on rack.

CoolRise Whole Wheat Bread Recipe

2 T. Saffre instant dry yeast

1/4 C. honey

1 T. salt

3 T. organic canola oil

2 1/4 C. hot tap water

2 C. Whole Wheat flour

Combine 2 C. all-purpose flour, yeast and salt in a large bowl. Stir well to blend.

Add hot tap water, oil and honey to ingredients in bowl all at once.

Beat with electric mixer at medium speed 2 minutes. Scrape sides of bowl occasionally.

Add 1 C. whole wheat flour. Beat with electric mixer at high speed 1 minute or until thick and elastic. Scrape sides of bowl occasionally.

Stir in remaining 1 C. whole wheat flour with wooden spoon. Then gradually stir in just enough remaining all purpose flour to make a soft dough that leaves the sides of the bowl. Turn onto floured board. Round up into ball.

Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap and with a towel. Let rest on board 20 minutes. Punch down.

Divide dough into 2 equal portions. Roll each portion into an 8x12 inch rectangle. Roll up tightly into loaves beginning at the 8 inch side. Seal lengthwise edge and ends well. Tuck ends under.

Place in greased 8 1/2 x 4 1/2 x 2 1/2 " loaf pans. Brush surface of dough with oil. If baking immediately let dough rise in pan until doubled. Then bake in a 400 degree oven for 30 to 40 minutes.

If you want to bake the loaves later-Cover pans loosely with waxed paper, brushed with oil and then with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover.

Let stand 10 minutes while pre-heating oven to 400 degrees.

Bake for 30 to 40 minutes, or until done. Bake on lower rack for best results. (Slip the loaf out of the pan and tap on the bottom......it should sound hollow when done.)

Cool on rack.

CoolRise French Bread Recipe

1 T. sugar

1 T. salt

1/4 C. organic canola oil

2 1/4 C. hot tap water

Combine 2 C. flour, yeast,sugar and salt in a large bowl. Stir well to blend.

Add hot tap water and oil to ingredients in bowl all at once.

Beat with electric mixer at medium speed 2 minutes. Scrape sides of bowl occasionally.

Add 1 C. more flour. Beat with electric mixer at high speed 1 minute or until thick and elastic. Scrape sides of bowl occasionally.

Stir in just enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn onto floured board. Round up into ball.

Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap and with a towel. Let rest on board 20 minutes. Punch down.

Divide dough into 2 equal portions. Roll each portion into an 8x15 inch rectangle on a lightly greased board. Roll up tight like a jelly roll, beginning with long side.Seal lengthwise edge and ends well. Tuck ends under. Taper ends by rolling gently with hand.

Place seam side down on greased baking sheets or french bread pan.

Brush surface of dough with oil.Cover lightly.

If baking immediately let dough rise until doubled. Just before baking brush lightly with cold water then slash tops of loaves diagonally at 2" intervals. with sharp knife.

Bake in a 400 degree oven for 35 to 40 minutes.

If you want to bake the loaves later-Cover loaves loosely with waxed paper, brushed with oil and then with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover.

Let stand 10 minutes while pre-heating oven to 400 degrees.

Bake for 30 to 40 minutes, or until done. (Slip the loaf off of the pan and tap on the bottom......it should sound hollow when done.)

Cool on rack.

These bread recipes are not difficult. Give them a try!

Or if you are still hesitant, try one with a friend or find a bread-making class.

You can learn how to make delicious bread.....keep at it!