Bread Recipes

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 2 tablespoons sugar
• 1/3 cup olive oil, plus more for drizzling
• 2 tablespoons fresh rosemary (or 1 tablespoon dried)
• 3 cloves garlic, minced
• Coarse sea salt for sprinkling

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let sit until frothy, about 5–10 minutes.
2. Mix Ingredients: In a large bowl, combine flour and salt. Add the yeast mixture and 1/3 cup olive oil. Mix until a sticky dough forms.
3. Knead: Turn onto a floured surface and knead for about 5 minutes.
4. First Rise: Place in a greased bowl, cover, and let rise for 1 hour until doubled.
5. Prepare the Pan: Grease a 13×18-inch baking sheet. Press the dough into the pan, dimpling the surface with your fingers.
6. Second Rise: Cover and let rise for another 30 minutes.
7. Add Toppings: Drizzle with olive oil, sprinkle with rosemary, garlic, and coarse sea salt.
8. Bake: Preheat the oven to 400°F (200°C) and bake for 20–25 minutes until golden brown.
9. Cool: Let cool slightly before cutting.

3. No-Knead Artisan Bread

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water (110°F/45°C)

Instructions:

1. Mix Ingredients: In a large bowl, combine flour, salt, and yeast. Add warm water and stir until fully combined.
2. First Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 12–18 hours.
3. Shape the Dough: Dust a work surface with flour and turn the dough out. With floured hands, fold it over on itself a couple of times.
4. Second Rise: Place the dough seam side down on a floured towel, cover, and let rise for about 1-2 hours.
5. Preheat Oven: Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully remove the Dutch oven, place the dough inside (you can add parchment paper for easier removal), cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
7. Cool: Transfer to a wire rack to cool before slicing.

4. Whole Wheat Banana Bread

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup sugar (or honey)
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• Optional: 1/2 cup walnuts or chocolate chips

Instructions:

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients: In a bowl, combine whole wheat flour, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, mix mashed bananas, sugar, melted butter, vanilla, and egg until well combined.
4. Combine Mixtures: Stir the wet ingredients into the dry ingredients until just combined. Fold in nuts or chocolate chips if desired.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
6. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.

5. Cheesy Jalapeño Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup chopped jalapeños (fresh or pickled)

Instructions:

1. Preheat Oven: Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish.
2. Mix Dry Ingredients: In a bowl, combine cornmeal, flour, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together milk, vegetable oil, and eggs.
4. Combine Mixtures: Pour the wet ingredients into the dry and stir until just combined. Fold in cheese and jalapeños.
5. Bake: Pour the batter into the prepared baking dish and bake for 25–30 minutes until golden brown and a toothpick comes out clean.
6. Cool and Serve: Let cool for a few minutes before slicing.

Feel free to experiment with these recipes by adding your favorite herbs, spices, or other ingredients. Enjoy baking!