Homemade Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, couple the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, couple the flour and salt. Beat in the the yeast aggregate and the remaining water and continue beating until the aggregate forms a ball, adding a minuscule more flour or water as necessary until you have a workable dough. Turn the dough out onto a lightly floured outside and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, couple the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, couple the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured outside and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, incorporate the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, incorporate the flour and salt. Beat in the the yeast aggregate and the remaining water and continue beating until the aggregate forms a ball, adding a puny more flour or water as significant until you have a workable dough. Turn the dough out onto a lightly floured outside and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, incorporate the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, incorporate the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured outside and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until almost doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep across the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, incorporate the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an galvanic mixer, incorporate the flour and salt. Beat in the the yeast composition and the remaining water and continue beating until the composition forms a ball, adding a little more flour or water as needful until you have a workable dough. Turn the dough out onto a lightly floured surface and knead until plane and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, incorporate the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, incorporate the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it is plane and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb breakfast toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, join the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an galvanic mixer, join the flour and salt. Beat in the the yeast combination and the remaining water and continue beating until the combination forms a ball, adding a microscopic more flour or water as requisite until you have a workable dough. Turn the dough out onto a lightly floured face and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, join the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, join the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured face and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep across the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, combine the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an galvanic mixer, combine the flour and salt. Beat in the the yeast combination and the remaining water and continue beating until the combination forms a ball, adding a minute more flour or water as vital until you have a workable dough. Turn the dough out onto a lightly floured exterior and knead until smooth and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, combine the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured exterior and knead until it is smooth and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb breakfast toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, integrate the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an galvanic mixer, integrate the flour and salt. Beat in the the yeast aggregate and the remaining water and continue beating until the aggregate forms a ball, adding a itsybitsy more flour or water as essential until you have a workable dough. Turn the dough out onto a lightly floured outside and knead until flat and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, integrate the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, integrate the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured outside and knead until it is flat and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, combine the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, combine the flour and salt. Beat in the the yeast mixture and the remaining water and continue beating until the mixture forms a ball, adding a dinky more flour or water as valuable until you have a workable dough. Turn the dough out onto a lightly floured exterior and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, combine the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured exterior and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until almost doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb breakfast toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, join the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, join the flour and salt. Beat in the the yeast composition and the remaining water and continue beating until the composition forms a ball, adding a puny more flour or water as valuable until you have a workable dough. Turn the dough out onto a lightly floured outside and knead until plane and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, join the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, join the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured outside and knead until it is plane and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until almost doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb breakfast toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, merge the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, merge the flour and salt. Beat in the the yeast combination and the remaining water and continue beating until the combination forms a ball, adding a exiguous more flour or water as significant until you have a workable dough. Turn the dough out onto a lightly floured covering and knead until flat and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, merge the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, merge the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured covering and knead until it is flat and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until practically doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep across the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, combine the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, combine the flour and salt. Beat in the the yeast composition and the remaining water and continue beating until the composition forms a ball, adding a petite more flour or water as indispensable until you have a workable dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, combine the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until approximately doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep across the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, join the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, join the flour and salt. Beat in the the yeast compound and the remaining water and continue beating until the compound forms a ball, adding a puny more flour or water as necessary until you have a workable dough. Turn the dough out onto a lightly floured surface and knead until level and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes while the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, join the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, join the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it is level and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until roughly doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep across the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, combine the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an electric mixer, combine the flour and salt. Beat in the the yeast aggregate and the remaining water and continue beating until the aggregate forms a ball, adding a miniature more flour or water as indispensable until you have a workable dough. Turn the dough out onto a lightly floured face and knead until smooth and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the town of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, combine the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured face and knead until it is smooth and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until approximately doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb morning meal toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Homemade French Bread and Nutty Whole Wheat Bread Recipes

French Bread

1/2 of a 1/4 ounce envelope active dry yeast

Wheat Bread

1 cup warm water (105 to 115 F)

Homemade French Bread and Nutty Whole Wheat Bread Recipes

3 cups sifted all purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

In a small bowl, couple the yeast with 1/2 cup of the water. Let stand for about 5 minutes, then stir until the yeast dissolves. In the large bowl of an galvanic mixer, couple the flour and salt. Beat in the the yeast combination and the remaining water and continue beating until the combination forms a ball, adding a petite more flour or water as significant until you have a workable dough. Turn the dough out onto a lightly floured surface and knead until flat and elastic about 10 minutes. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft free place until doubled in size about 1 hour. With your fist, punch down the dough. Cover again and let the dough rise a second time until doubled in size, about 45 minutes. Punch the dough down again and turn out onto a lightly floured surface. Let the dough rest for 5 minutes, then roll and shape it into a cylinder about 1 foot long. Coat a large baking sheet with the cooking spray and sprinkle with the cornmeal. Place the dough on the baking sheet, cover with the dish towel and let it rise once more for 30 minutes. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, slash the dough 1/4 inch deep down the center, then brush with water. Place the bread in the center of the oven and using a spray bottle, spray the sides of the oven with water. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for a total of 30 minutes or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole Wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

In a small bowl, couple the yeast, milk and honey. Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves. In a large bowl, couple the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and the yeast mixture. Beat with a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it is flat and elastic about 8-10 minutes. Lightly coat a large bowl with the cooking spray. Shape the dough into a ball and place in the bowl. Turn the dough until it is coated on all sides. Cover with a dish cloth and let the dough rise in a warm, draft free place until doubled in size about 1 hour. While the dough rises, preheat the over to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. When the dough has doubled in size punch it down and let it rest for 10 minutes. Knead in the the pecans until they are evenly distributed. Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal. Shape the dough into a ball, place it on the baking sheet and cover with the dish towel. Let rise for a second time until practically doubled in size about 40 minutes. Toward the end of the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a large X 1/4 inch deep over the top. Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped. This bread makes a superb breakfast toast.

Homemade French Bread and Nutty Whole Wheat Bread Recipes

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Discover The Great Benefits In Eating Homemade and Whole Grain Bread

The aroma of freshly baked homemade bread is definitely one of the best smells that you will encounter. Nothing beats having homemade, whole grain bread for breakfast, especially if it just came out of your oven. No matter what kind of baking recipe, homemade bread is still more delicious compared to the commercially-made stuff. If you're planning to bake a pumpkin pie or a banana pie, make sure that you use whole grain bread. Whole grain breads are going to make your pie more delicious and make them healthier for everyone. Whole grain bread is one of the recommended foods for those who want to lose weight and stay fit.

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Recipes website where she shares some of her Wheat
Bread Recipes and White
Bread Recipes

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Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

Wheat Bread

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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All-Bran Banana Bread is a Real Homemade Treat

With rich, sugar-consuming desserts off the list for the duration, women are wondering how they are going to give their meals that extra something that satisfies. One answer is with homemade bread and muffins. When golden brown muffins or fragrant, freshly baked bread are served, no other dessert is necessary.

Fortunately, most of today's tastiest breads are quick bread, which means that they can be turned out in an hour or so. Secondly, they can be piled full of nutrition by using bran or whole grain flours; by adding nuts and dried fruits, and by serving with fresh, creamy dairy butter.

Probably the favorite-of-favorites among homemade bread is All-Bran Banana Nut Bread. Bananas give it a moist sweetness, nuts a crunchiness, and bran a toasted wheaty taste. Sliced and spread with butter, it's delectable.

Whole Wheat Prune Bread is another winner. In this tender textured, deep flavored loaf molasses pinch-hits for sugar, while the prunes do a fine job of flavoring. This, by the way, makes superb cream cheese sandwiches.

Two muffins that deserve attention as dessert substitutes are Apple Corn Muffins and All-Bran Cream Scones. The Corn Muffins, of course, can be baked in a shallow pan, johnnycake fashion, sliced pie-shape and served piping hot with butter. So tasty are the Bran Cream Scones when spread with strawberry preserves or honey, that no one's going to miss those before-the-war pies and cakes.

All-Bran Banana Nut Bread

1/4 cup shortening
1/2 cup sugar
1 egg
1 cup bran cereal
3/2 cups mashed bananas
1 teaspoon vanilla extract
1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each, salt and soda
1/2 cup chopped nut meats

Blend shortening and sugar thoroughly; add egg and beat well. Add bran cereal, bananas and flavoring. Sift flour, baking powder, salt and soda together; add to first mixture with nut meats, stirring only until flour disappears. Bake in greased leaf pan (4.5 by 8.5 inches) with waxed paper in bottom, in moderate oven (350 degrees F.) about 1 hour.

Whole Wheat Prune Bread

1 cup sifted enriched flour
1 teaspoon baking powder
5/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
2 cups whole wheat flour
1 cup chopped cooked prunes
2 cups sour milk or buttermilk
1/2 cup molasses

Mix and sift enriched flour, baking powder, soda, salt and sugar; stir in whole wheat flour and prunes. Combine sour milk and molasses; add to flour mixture, stirring only until well mixed. Turn into greased loaf pan, 9x5x3 inches, and bake in moderate oven (350 degrees F.) about 1 hour.

Apple Corn Muffins

3/4 cup sifted flour
3/4 cup cornmeal
3 teaspoons baking powder
1/8 teaspoon salt
3/2 tablespoons sugar
1 egg, slightly beaten
3/4 cup milk
2 tablespoons shortening, melted
3/4 cup finely diced apple

Mix and sift dry ingredients. Combine egg and milk, and add to flour mixture, stirring only until well mixed; stir in shortening and apple. Turn into greased, shallow pan or muffin pans and bake; in pan in hot oven (400 degrees F.) about 30 minutes; in muffin pans in hot oven (425 degrees F.) about 20 minutes. Makes 8 portions, or 8 medium-sized muffins.

All-Bran Cream Scones

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup bran cereal
1/4 cup butter
2 egg
1/3 cup cream or top milk

Sift flour with baking powder, salt and sugar; add bran cereal. Cut in butter with pastry blender. Reserve small portion of egg white; beat remaining eggs and add to first mixture with cream. Stir until dough is formed. Toss on floured board, knead slightly and roll out to 3/4 inch thickness. Cut in triangle shapes; brush with egg white mixed with 1 teaspoon water, sprinkle with sugar and bake in hot oven (425 degrees F.) about 15 minutes. Makes 12 scones.

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Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

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Make Homemade Bread Just How You Like It

Bread is a staple of life. We all have eaten it and some of us rely on it as a daily food item. A favorite sandwich for lunch, a crust of bread with soup for dinner, or jam and toast in the morning are common ways we all can enjoy bread.

Bread comes in many shapes, sizes, textures and flavors. Plain old white bread, whole wheat, rye with caraway seeds, and twelve-grain breads are just a few variations that we commonly see on grocery store shelves. Besides sliced loaves for sandwiches, there are dinner rolls and buns for hotdogs and hamburgers. Many stores have bakeries where many kinds of bread are made or delivered daily, like Italian bread, French baguettes, Focaccia, Salolio bread, rolls, muffins, cakes, and more.

When you take a little time to make your own bread, you can add the ingredients you like and leave out the ones you don't. Making it homemade allows you to have it your way, and the bread can be hot and fresh when you're ready to eat it. No preservatives are needed with homemade bread. When it's homemade, people can't help but eat it!

A basic white bread recipe can be easily altered to taste. When using a bread machine an audible alarm is set off at the appropriate time to alert you to add special ingredients. At this point the dough is still being mixed so ingredients added at this stage will be blended into the bread dough. Try adding raisins, seeds, or nuts for a healthy, nutty-tasting bread. Add cubes of mozzarella cheese, onion, and pepperoni to make pizza bread, or just add your favorite cheese to make cheese bread.

Whole wheat bread is just as easy to make with the right recipe. The important part to remember when using a bread machine is to use the right program cycle when using whole wheat or rye flour. These flours are more dense than all-purpose white flour and require more mixing and rising time. For example, making a whole wheat bread requires an additional kneading period and rising time that consumes an extra 50 minutes in one popular bread maker, when compared to making a similar white loaf.

Read your bread machine manual. They're mostly online now, in case you can't find yours. The manuals show how to use the bread machine and will have a few recipes for you to try. Chances are good that you'll already have the ingredients for a basic white bread.

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://carouselspicerack.com/ and http://sunbeambreadmachine.com/.

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Making homemade bread as you like

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Bread is a staple of life. We all ate some of us rely on them as part of the daily diet. A popular sandwich for lunch, a piece of bread and soup for dinner, or jam and toast in the morning are common ways that we can all enjoy life.

The pain comes in many shapes, sizes, textures and flavors. Focaccia white, whole wheat, rye with caraway seeds and wheat bread are twelve variants, which we usually see in groceryShelves. In addition to sliced bread for sandwiches, cakes and sandwiches for dinner, there are hot dogs and hamburgers. Many stores have bakeries, where many types of bread or bread delivered daily, such as Italian, French baguettes, focaccia salol bread, rolls, muffins, cakes and much more.

If you take the bread a little 'time to make your own, you can use the ingredients and let me no. Do you have your home Fashion, and the bread can be hot and fresh when you're ready to eat. No preservatives are needed with homemade bread. If it is homemade, can help people, but not eat it!

A basic white bread recipe can be slightly modified to taste. If using a bread machine, an alarm is set for the time, you will be offered to add special ingredients. At this stage the dough is mixed the ingredients are added at this stage BlendedDough>. , Raisins, nuts or seeds for a healthy, nut bread tasting. Cubo Add mozzarella cheese, onions, peppers and bread, pizza or just add your favorite cheese to make bread, try the cheese.

wholemeal bread is just as easy to make the recipe with the law. The important thing to remember when using a bread machine flour with the right program for use whole wheat or rye. These meals aredenser than all-purpose flour and they need more time, mixing and rising. For example, what a bread dough and takes longer rising time, records of 50 others in a popular bread machine, bread when comparing similar knowledge.

Read the manual of your bread machine. Generally, they are now, if you do not find yours. The manuals show how to use the bread machine and have some recipes for you. Test Chances are good that you have the ingredients for a basic white bread.

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