Many people are terrified by the idea of making homemade bread. It is often feared that either you are going to be stuck with a loaf that does not rise, or your oven will not cooperate and the brick-like substance that you take out will be inedible. Although we here at Sturbridge Yankee Workshop have all shared those same fears, we also know that once you have made your own bread from scratch, the task ceases to be as daunting as it once was.
Today we are featuring several recipes that you can easily make at home, including pizza dough. Now grab your apron and let’s give homemade baked bread a whirl.
- 3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. All-purpose flour will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Unused dough rounds can be frozen for later use! When baking your pizza, we highly recommend a pizza stone for evenly crisp crust!
Onion Dinner Rolls
Makes 16 rolls. Hands-On Time: 45 minutes. Total Time: 3 hours
- 3 tablespoons olive oil
- 3 medium onions, finely chopped
- 1/4 cup plus 1 teaspoon granulated sugar
- kosher salt
- 2 0.25-ounce packages active dry yeast
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 6 cups all-purpose flour
1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.
2. Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
3. Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
4. Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving. The rolls can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F oven for 5 to 10 minutes before serving.
Five Step Basil and Beer Bread
Makes 1 loaf. Hands-On Time: 10 minutes. Total Time: 1 hour
- olive oil for the baking sheet
- 3 1/4 cups all-purpose flour
- 1 1/4-ounce package active dry yeast
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup (3 ounces) grated Parmesan
- 1 12-ounce bottle beer, preferably ale
- flour for the work surface
- 1 cup chopped or torn fresh basil
- Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
- Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
- Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing. This bread would be dreamy when dipped in olive oil!
Tools of the Trade
If baking is a serious hobby in your house, or even if it is not, it is wise to ensure that you have all of the necessary tools at the ready for any kitchen adventure. On our website we have an entire section devoted to bakeware, like this stoneware baking sheet to the left. Click here to browse more kitchen items at Sturbridge Yankee Workshop.
Tags: baking, baking at home, beer bread, dinner bread, dinner plans, easy bread, fall baking, harvest baking, homemade bread, how to make rolls, making bread from scratch, new recipes to try, pizza dough from scratch, simple recipe, supper options