Bread recipes

I previously mentioned this really easy bread recipe that I found out on the internet. Since trying it I have kind of taken up the hobby of bread making. Fortunately, it’s a relatively inexpensive hobby with the bread costing about $0.35 per loaf. Not to mention that it is, in my opinion, yummier than your average supermarket bread. What I wanted to do here is list a short collection of the recipes I have found and tried so friends/family/blog stalkers could try them as well. Anyway, here we go:

Basic Artisan Bread (in 5 minutes per day)

Mother Earth News: Five Minutes a Day for Fresh-Baked Bread (Click the “Print” link in the Article Tools box to get one that will print the article all together.)

This article is where I got started. It’s also the recipe that I just keep coming back to. The recipe has very basic and cheap ingredients, which if you ever bake, you probably already have. They recommend using a pizza stone to bake the bread on, which really does work well. However, I’ve heard that a perforated pizza pan works well too, and a light colored cookie sheet would probably work too. The other thing they suggest using is a pizza peel (one of those wooden paddles used to slide pizzas into an oven). While they’re nice, you can use a regular cookie sheet upside down to much the same effect.

Whole Wheat Artisan Bread (5 minutes again)

Artisan Bread in 5: Whole Wheat Master Recipe

Okay, I haven’t tried this one yet. If any of you get this one going, let me know how it went. I’m still trying to get a hold of some wheat gluten. Below is a video explaining the process, which is similar enough to the previous recipe to be helpful to watch for either. I really liked the suggestion of putting seeds on the bread. My favorite combo is sesame, poppy, and fennel seeds.

The Best Rye Bread Ever

Patrick Lynch: Artisan Rye Bread

This one is fantastic, but a bit more expensive and quite a bit more time consuming. The beer is a problem since it is difficult to buy it in small quantities and almost doubles the per loaf price. But it lends a good flavor and is worth it. I used his Dutch oven method of cooking this bread and it turned out really well.

Sullivan Street Bread

New York Times: No-Knead Bread

Speaking of baking bread in a dutch oven, legend has it that this is the recipe that started the whole no knead bread idea in the first place. It’s also very good, with a great texture. There’s also an article about this concept that is interesting as well.

Well, I hope that wasn’t too boring for everyone. Happy baking.