Bread Recipes Articles

Recipe: Sausage Bread Stuffing

Recipe: Sausage Bread Stuffing

From Martha Stewart’s Website Ingredients 1 tablespoon extra-virgin olive oil 1 pound sweet Italian sausage, casing removed 2 tablespoons unsalted butter 1 onion, chopped 3 celery stalks, sliced on the bias 2 garlic cloves, minced 1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage 1 cup white wine 1 whole loaf bread, crusts removed, cubed (5 to 6 cups) 1 cup chicken broth 1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage) Instructions Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate. Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon. Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage,... Read the rest of this article »

Recipe: Garlic Rosemary French Bread Pizza Dough

Recipe: Garlic Rosemary French Bread Pizza Dough

From Jessica Bybee Ingredients 1 ½ C. Warm Water 1 T. Fresh Rosemary, chopped (generous T.) 2. T. Oil 1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less) 2 T. Sugar 1 ½ tsp. Salt 4-5 C. White Flour 1 ½ T. Gluten Flour 1 T. Yeast Instructions Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap. Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall. Bake at 350 for 27-30 minutes. For normal French/white bread just don’t add the rosemary and garlic. Pizza Dough Variation Use the French/White Bread recipe but only use 1 T. Oil. You can take the dough out of the... Read the rest of this article »

Recipe: Breadmaker Never Fail Wheat Bread

Recipe: Breadmaker Never Fail Wheat Bread

From Jessica Bybee Ingredients 1 1/3 C. Warm Water (hard water works best) 2 T. Oil (Vegetable, Canola, or Light Olive Oil) 3 T. Sugar (Honey or Brown Sugar) 1 1/3 tsp. Salt 4 C. Flour (I usually do 1 C. of white for one of them to make the bread lighter) 1 T. Gluten Flour (heaping T.) 1 T. Yeast Instructions Add ingredients in order on list into bread pan of the bread maker. Start and leave alone. Mine usually stops the mixing/rising cycle after about an hour so that is when I transfer it to a bread pan and let it rise while the oven heats. I keep a piece of sprayed saran wrap on top while it rises, adjusting as it gets taller, to keep the dough moist. I let it rise about 1 ½-2 inches above the pan at its highest point before putting in the oven to cook. Bake at 350 for 26-30 minutes. (My oven is gas and I cook it for 27 minutes). Different pans may affect cook time as well. VN:F [1.9.22_1171]please wait...Rating: 0.0/10 (0 votes cast)VN:F [1.9.22_1171]Rating: 0 (from 0 votes) Read More →

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