Bread Cookbook

BREAD COOKBOOK
BAKE LIKE A PRO AT HOME.
FAST AND EASY RECIPES.
Martin P.
Copyright 2017 by Valeria Rinaldi - All rights reserved.
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Table of Contents
Introduction
Chapter 1: The S cience of Bread
Chapter 2: Recipes for White Bread
Chapter 3: Italian Bread Recipes
Chapter 4: Wheat Bread Recipes
Chapter 5: Bread as a Complimentary S ide

Chapter 6: Delicious Bread Desserts
Conclusion
Introduction
Bread. It is one of the few foods that is regularly enjoyed by

people worldwide, reaching almost every race, culture, and religion.
Bread is such a staple to most people’s diets that, in fact, the
average American eats 53 pounds of bread per year. One of the
reasons that bread may be so popular is its versatility. Bread can
be used as an appetizer, the star of the meal, a side dish, and even a
dessert!
Bread comes in thousands of forms and varieties, but they all have
one basic starting point in common: all breads are the result of a
mixture of water and milled grains. While it is impossible to include
a recipe for every type and variety of bread, this cookbook does
try to include a little bit of everything (with recipes including
homemade white bread, traditional French bread, classic Italian
bread, delicious dessert breads, and complimentary bread-based
sides to accompany any wonderful home cooked meal).
This cookbook explains the science between making homemade

bread so that once you are off and running with one of our many
simple recipes you will understand the changes that take place
during baking. After we explore the science of baking homemade
bread, you will be given a large variety of simple step-by-step
recipes to try. Try one recipe, or try them all! The “Bread
Cookbook” will give you a variety of options for making
homemade bread as a starter for a family dinner, a delicious dessert,
and everything in between!
First time baker? No problem! The recipes in this book are

simplified into easy, understandable steps so that even
inexperienced bakers can make excellent homemade breads to share
with their friends and family. The recipes are broken down not
only into ingredients and recipes, but step-by-step directions that
walk you through the bread making process. M aking bread can be
complicated and even intimidating, but it is the sole purpose of this
book to provide every home cook with recipes that are easy to
understand and that can help you bake a variety of quality breads
anytime you wish!
Chapter 1: The Science of Bread
Leaveners
Raised bread recipes rely on leaveners to give the resulting breads

their texture and quality. There are a variety of leavening agents
used when baking homemade bread, but the three most popular are
baking soda, baking powder, and yeast. Baking powder, baking
soda, and yeast work in specific and very different ways. To
understand how the changes occur when baking homemade bread,
we have to understand these differences as well as how these three
ingredients work.
Both baking soda and baking powder are commonly used

ingredients in recipes used to make biscuits and cornbread. Baking
soda and baking powder work at a faster pace than yeast. Baking
soda and baking powder both rely on chemical reactions to produce
carbon dioxide. The carbon dioxide that is produced inflates the
dough or batter being prepared.
In contrast, yeast does not produce carbon dioxide as quickly as

baking soda and baking powder. Yeast is a live fungus, and it
produces carbon dioxide once it is mixed with the other bread
ingredients and begins to feed on the sugars present in the flour.
M any species of yeast live all around us and are present in our
everyday lives, and it is estimated that there are roughly 160
different species of yeast. Not only does yeast act as a chemical
agent when baking homemade bread, it also adds to the very unique
aromas and flavors commonly present in most types of bread.
Flour
Flour works together with the leavening agents. The most common
type of flour used in recipes for raised bread is wheat flour. Wheat
flour contains two common proteins found in breads: glutenin and
gliadin. When these two proteins are combined (and mixed with
water), they create gluten.
S tarch
Flour itself is not one ingredient and contains one very important
sub-ingredient: starch. Starch is vital in the reaction of yeast and
flour because the starch present in the flour releases sugar granules
for the yeast to feed on.
Refrigeration
It should come as no surprise that refrigeration is bad for bread.
The majority of the recipes included in this cookbook request that
the bread dough be left to rise at room temperatures, and even after
the bread is finished properly baking it should be left at room
temperatures rather than refrigerated. Refrigeration is bad for bread
and speeds up the staling process of the loaves. When bread is
stored in a cold environment, the starches within the bread
recrystallize and therefore make the bread stale much faster than
when left in a warm setting. However, freezing homemade bread
dramatically slows this process and is preferable to refrigeration
should you need to save your bread for another time.
Chapter 2: Recipes for White Bread
White Bread (Amish)
This recipe takes about 25 minutes of preparation time and

roughly 45 minutes of cook time. The overall expected time is
estimated at 2 hours and 30 minutes. This recipe yields 2 loaves of
white bread.
Ingredients:
- Bread flour (6 cups)
- White sugar (.6 cups)

- Salt (1.5 tsp.)
- Vegetable oil (.25 T)

- Dry active yeast (1.5 T)
- Water (2 cups warm)
Directions:
1. Add the sugar to a large bowl before mixing in water until the
sugar has thoroughly dissolved. Then, add in the yeast. Allow this
mixture to proof, meaning the yeast should gain a creamy foam
texture appearance.
2. After allowing the yeast mixture to proof, mix the oil into the
yeast and do the same for the salt. Next, add in the flour cup by
cup. Lightly flour a cloth on a clean cooking space, and then knead
the prepared dough on floured cloth.
3. Prepare a bowl by coating it in oil before placing the dough

within it and moving it around so that it becomes covered. Place a
damp cloth atop the bowl and leave it for 60 minutes to provide
the dough with time to rise.
4. After the dough has doubled in bulk (after roughly an hour),

punch the dough several times to release the majority of the air and
then knead for a couple minutes.
5. Split the dough in two and form into loaf shape. Add the two
shaped loaves into separate, generously oiled 9 x 5-inch baking
pans. Let the bread dough rest and rise until the dough has been
able to rise to roughly one inch above the loaf pans.
6. Finally, preheat the oven to 350 degrees Fahrenheit before

baking 30 minutes.
Homemade White Bread
This recipe requires about 30 minutes of preparation time and 35

minutes to bake. This recipe yields 6 loaves of homemade white
bread and is ready to serve in about 3 hours.
Ingredients:
- Bread flour (10.25 cups)
- Oats (2 cups)
- Flour (2 cups)
- Brown sugar (.6 cups)
- Sugar (1 T)
- Yeast (.75 oz.)
- Vegetable oil (.6 cups)

- Salt (1 T)
Directions:
1. In a large bowl, combine: .5 cup warm water, .25 cup of bread
flour, 1 tablespoon of white sugar, and .75 ounces of active dry
yeast. Allow this mixture to grow for about five minutes.
2. Slowly add quick cooking oats, whole wheat flour, brown sugar,
vegetable oil, salt and remaining warm water to the mixture. Using
an electric mixer, mix on a low speed for two minutes.
3. After two minutes of mixing on low speed, increase the speed

slightly and then add in the flour in half-cup increments.
4. Prepare a bowl by coating it in oil before placing the dough

within it and moving it around so that it becomes covered. Place a
damp cloth atop the bowl and leave it for 60 minutes to provide
the dough with time to rise.
5. After allowing the dough to rise, divide it evenly into six pieces.
Shape the individual pieces into desired shaped loaves and place
them into greased loaf pans (8x4). Leave the dough until it rises an
inch above the rim of the dough pans.
6. Preheat the oven to 350 degrees Fahrenheit and then bake the
bread 35 minutes. Let the loaves cool (in the baking loaf pans) for
roughly 10 minutes, and then allow them to rest and finish cooling
on wire baking racks. After allowing the loaves to cool, enjoy your
homemade white bread with your favorite butter or coconut
spread.
Crusty White Bread
This recipe yields six average sized loaves. This recipe for crusty
white bread takes 50 minutes of preparation time, 45 minutes of
cook time, and will be ready to serve/enjoy in a little under 3 hours.
Ingredients:
- Sugar (2 tsp.)
- Cornmeal (.5 cups)
- Salt (1 tsp.)
- Flour (3 cups)
- Active dry yeast (2.5 tsp.)
- Olive oil (1 T)
- Water (1.25 cups warm)
Directions:
1. In a quarter cup of warm water, dissolve the active dry yeast.
M ake sure to use warm water. Once the yeast begins to bubble,
combine it with the remaining cup of warm water. Combine the
previously prepared water/yeast combination, flour, salt and sugar
with the help of a large mixing bowl and mix well. With that done,
mix in the olive oil.
2. Lightly spread flour on a clean baking surface such as a

countertop or cutting board. After the olive oil has been added to
the dough, move the dough onto the floured surface to knead. (To
knead the dough well, stretch it away from you and then fold it
back. Slightly rotate the dough and repeat this action until the
dough has completed a full circle). You can also pick up and drop
the dough on the floured surface several times.
3. Continue kneading the dough for several minutes, even after the
dough is smooth in texture. Once the dough has been thoroughly
kneaded, add it into a bowl that has been coated in oil. Coat the
dough in the oil completely. Use plastic-wrap to cover the dough
(make sure the dough is wrapped tightly to prevent any formation
of a skin on the bread dough, allowing it to rise more) and leave it
for two hours to provide it the time it needs to rise.
4. Preheat your oven at 425 degrees before setting a baking sheet

on the bottom rack facing the bottom rack. On a floured surface,
punch down the dough to release the majority of the air. The dough
doesn’t need to be completely flattened, and 4-5 punches should
do. Next split the dough into 6 even pieces and roll them to a
desired length. Dust the loaves with cornmeal to prevent sticking.
Top with plastic wrap and let them rise an additional 40 minutes
(they should double in width). Then, cut each loaf down the center
with a very sharp blade, creating a .25 inch deep cut into each.
5. Bake 10 minutes, set the oven to 400 degrees before baking an

additional 30 minutes. Enjoy your freshly baked traditional Italian
bread warm with butter or balsamic vinegar!
Classic White Bread

This recipe for classic white bread yields 2 loaves and takes an
estimated 45 minutes of preparation time. This recipe requires 45
minutes for baking and will be ready to serve in just over 4 hours’
time.
Ingredients:
- Salt (1 tsp.)
- Eggs (2)
- All-purpose flour (6 cups)
- Sugar (.3 cups)
- Active dry yeast (.25 oz.)
- M ilk (1.5 cups warm)
- Butter (3 T)
Directions:
1. In a large mixing bowl, dissolve the quarter ounce of dry yeast

into .25 cups warmed milk before adding in the sugar, the remaining
1.25 cups warm milk, and the melted butter, eggs, and salt.
Gradually add five cups flour and combine for about 2 minutes.
You can add more flour if necessary to stiffen dough and give it a
slightly sticky texture. M ixing should take about 10 minutes.
2. Coat a bowl in butter before using it to coat the dough in butter

before covering it using plastic wrap and setting it out in a room
temperature area for about 2 hours. Grease a pair of loaf pans
(9x5).
3. Once the dough has risen and doubled in size, knead the dough,
3-4 minutes. Then replace the dough into the previously used bowl
and let it rise 30 more minutes.
4. Punch out the dough with your hands to release the majority of
the air. Then evenly divide the dough into two separate loaves and
then place the individual loaves into the previously greased loaf
pans. Lightly top both with the butter that has already been
melted.
5. Cover the pans and let the loaves rise until they are above the
rims of the loaf pans, this usually takes about an hour.
6. Preheat the oven to 400 degrees and then bake the loaves for 10
minutes before reducing the temperature to 350 degrees and letting
the bread bake for an additional 25 minutes at the lowered
temperature. The internal temperature of the finished loaves should
be 200 degrees.
S weetened White Bread
This recipe for sweetened white bread yields 2 bread loaves, takes
45 minutes of preparation, and an additional 45 minutes of baking
time. This recipe of sweetened white bread will be ready to service
in about 3.5 hours.
Ingredients:
- Warm water (.25 cup)
- Hot water (2.5 cups)
- Honey (.5 cup)
- Softened butter (.25 cup)
- Active dry yeast (.50 ounces)
- Salt (3 teaspoons)
Directions:
1. In a large bowl, dissolve the .5 ounce of active yeast in a quarter

cup of warm water. Once thoroughly combined, mix in salt,
softened butter, 2.5 cups of hot water, 3 cups of bread flour, and
honey. M ix these ingredients for 1 minute, being sure to scrape the
edges of the mixing bowl. Then gradually mix in remaining 1.5 cups
of whole wheat flour and continue mixing for an additional 2
minutes.
2. Slowly stir in 2.5 cups of all-purpose flour. On a lightly floured

work space, knead in a half cup of flour before continuing to knead
the white bread dough for roughly 10-12 minutes or until the dough
has gained a smooth consistency.
3. Grease a separate bowl with cooking spray and then use the
bowl to thoroughly coat the dough. Don’t forget to cover the
dough and leave it in an environment conducive to helping it rise
for 45 minutes or until it doubles in size. Grease a pair of loaf pans
(9x5) using cooking spray. Punch the dough down to release the
majority of the air contained within the dough. Divide the dough
into two evenly sized loaves. Place the separated loaves into the
greased loaf pans. Cover the pans and let the dough rise 45
minutes.
4. Ensure your oven is heated at 375 degrees. After allowing the

dough to rise again, bake the loaves for half an hour before turning
the heat down 25 degrees and letting the bread bake 12 additional
minutes. Remove the bread loaves from the baking pans
immediately once they have finished baking and allow them to cool
on wire cooling racks for one hour. After your bread has cooled,
serve and enjoy your sweet honey wheat bread with butter or
coconut spread!
No-Knead White Bread

This recipe yields 4 loaves of white bread and requires 10 minutes
of preparation time along with an additional 40 minutes of time for
baking. This recipe should be ready to serve in an estimated 4 and a
half hours.
Ingredients:
- Salt (.5 T)
- Dry yeast (1 T)

Directions:
1. Add the flour, yeast, salt and warm water to a large mixing bowl
and mix well. Thoroughly mix all ingredients to form a sticky bread
dough.
2.Grease a bowl with cooking spray and the use the bowl to
thoroughly coat the dough. Don’t forget to cover the dough and
leave it in an environment conducive to helping it rise for one and a
half hours before then placing the dough in the refrigerator for an
additional two hours.
3. After refrigeration, sprinkle a light dusting of flour onto the
dough. Evenly divide the dough into 4 separate loaves, and then
place the individual loaves on a clean, floured work surface (a
countertop or cutting board).
4. Allow the dough to rest and warm at room temperature for

about an hour. Ensure your oven is heated at 450 degrees
Fahrenheit. Set your cast-iron pan with a cup of hot water in it on
the bottom baking rack of your oven.
5. Using a sharp knife, make 3 half-inch-deep cuts into each loaf.

The bread may deflate when you make the cuts and that is okay
because they will rise again while baking.
6. Bake the bread at 450 degrees for half an hour until it takes on a
golden-brown appearance.
7. Remove the individual loaves from the loaf pans and allow them
to cool on wire cooling racks. Enjoy your homemade, no-knead
white bread!
Homemade Hawaiian Bread

This recipe yields 2 loaves of bread and requires 30 minutes of
preparation time along with an additional 40 minutes of time for
baking. This recipe should be ready to serve in an estimated 3
hours and 20 minutes.
Ingredients:
- Pineapple Juice (.5 cups)
- Water (2 T)
- Vanilla Extract (1 tsp.)

- Butter (.25 T softened)
- Eggs (3)

- Instant yeast (1 T)
- Salt (1.25 tsp.)

- Potato flour (2 T)
- Brown sugar (.3 cups)
Directions:
1. Combine the .25 cups flour, 2 tablespoons of water, and 1
tablespoon of instant yeast in a mixing bowl. Allow this mixture to
rest for fifteen minutes.
2. Add in the vanilla extract, brown sugar, butter, pineapple juice, 2
egg whites, and 3 egg yolks. M ix these ingredients until thoroughly
combined.
3. In another separate bowl, combine the rest of the flour, potato

flour and the salt. Once thoroughly combined, add together with
the mixed liquid ingredients.
4. Knead the dough until it is smooth in texture. The dough will be

sticky at first but will lose most of this quality as you work it.
5. Using an electric mixer, mix the dough for about 8 minutes. If the
dough is still really sticky, you can add a few more tablespoons of
flour.
6. Grease a bowl with cooking spray and then use the bowl to
leave it in an environment conducive to helping it rise for about 2
hours.
7. In order to make two loaves of Hawaiian bread, grease two loaf

pans. If you want to make 16 small buns, grease a cookie sheet.
8. Punch down the dough and separate it into either (a) two loaves
or (b) 16 small buns. Lightly wrap the dough before letting it rise
60 minutes.
9. As the dough rises, combine 1 T water with an egg to create

what is known as an egg wash. Use the egg wash to brush over the
dough.
10. Preheat your oven to 350 degrees Fahrenheit. If you are

cooking two bread loaves, bake the loaves for 35 minutes. If you
are cooking 16 small rolls, bake your rolls for 25 minutes.
Classic French Bread

baking. This recipe should be ready to serve in about an hour.
Ingredients:
- Vegetable oil (2 T)
- Yeast (1.25 T)
- Sugar (1 T)
- Salt (1.75 tsp.)
Directions:
1. Combine the water and yeast together in a small bowl before

adding in 1 tablespoon of white sugar. Allow this mixture to rest
and proof for 10 minutes. It should gain a foamy appearance.
2. After the mixture has proofed, combine it with the bread flour,
salt and vegetable oil. M ix these ingredients thoroughly for an
estimated 2 minutes, and then stir in an additional 2 cups of flour
to make the dough stiff.
3. Smooth out the dough by kneading it at least 10 minutes. Grease

a bowl with cooking spray and then use the bowl to thoroughly
coat the dough. Don’t forget to cover the dough and leave it in an
environment conducive to helping it rise for as long as it takes for it
to double in size.
4. Once the dough has been allowed to rise, punch down the dough
to release the majority of the air and split it in half before forming
two loaves.
5. Place the newly created loaves onto a baking sheet that is

slightly greased as well as slightly coated in cornmeal. Using a very
sharp blade, cut two .25” deep incisions into the surface of the
dough. Then, cover the baking sheet to once more allow the bread
the time it needs to rise and double its size.
6. After the dough has been allowed to rise a second time, bake the
French bread loaves (at 375 degrees Fahrenheit) for 30 minutes.
Traditional Crusty French Bread

hours.
Ingredients:
- Water (1 cup warm)

- Vegetable oil (2 T)
- Sugar (1 T)
- Salt (tsp.)
- Egg white (1 separated)
- All-purpose flour (3.5 cups)
- Water (1 T cooled)
Directions:
1. In large, clean mixing bowl: combine together 2 cups of flour,

active dry yeast, salt, and sugar. After these ingredients are well-
mixed, add warm water and vegetable oil to mixture. M ix
thoroughly for 2 minutes, scraping the sides of the bowl
occasionally to include all ingredients. Then gradually stir in the
remaining 1.5 cups of flour.
2. Next, flour a flat, clean work surface such as a countertop. Using

your hands, knead the French bread dough on the floured surface
for about seven minutes. The bread dough should take on a smooth
texture. Then, lightly grease a bowl using non-stick cooking spray.
Grease a bowl with cooking spray and then use the bowl to
leave it in an environment conducive to helping it rise for 2 hours in
a warm, room temperature environment. The dough should almost
double in size during this time period. Once the dough has been
allowed to rise, you should be able to lightly touch the dough and
an indentation should remain.
3. Lightly grease a large metal cooking sheet with cooking spray

and sprinkle it with cornmeal. Next, punch down the dough to
allow the majority of the air to leave the dough. Split the results in
half and use the opportunity to shape the loaves as you desire.
Transfer both bread loaves to the prepared cookie sheet.
4. Using a very sharp blade, cut 2 quarter inch deep incisions into
the top surface of each bread loaf. Lightly brush the surface of the
bread loaves with the cooled water. Then allow the bread loaves to
rise (without covering) in a room temperature place for an
additional hour. The loaves should again double in size.
5. After the dough has been allowed to rise a second time, ensure
the oven is heated at 375 degrees. Create an egg wash by mixing the
separated egg white and a tablespoon of cold water using a mixing
bowl. Lightly brush the surface of the bread loaves with this egg
wash mixture and then sprinkle the loaves with sesame seeds if
desired. Bake the bread loaves for 30 minutes at 375 degrees
Fahrenheit. They should gain a golden-brown color when finished.
Gently transfer the cooked loaves from the baking sheets to a
clean, wire baking rack. Allow the loaves to cool slightly before
serving and enjoy!
Chapter 3: Italian Bread Recipes
Homemade Italian Bread
This recipe for homemade Italian bread yields 1 average sized loaf
and requires 35 minutes for preparation time. This recipe also
requires an additional 50 minutes for baking time and will be ready
to serve in about 3.5 Hours.
Ingredients:
- Egg (1 beaten lightly)
- Olive oil (2 T)
- Cake yeast (.3 cups)
- Salt (1 T)
- Brown sugar (1 T)

- Sesame seeds (2 T)
Directions:
1. Combine the yeast with the water in a small bowl. Allow the
yeast to rest and bloom for an estimated five minutes. Then,
combine this mixture in a large bowl with the sugar and flour.
2. After the dough begins to form, drizzle the salt and oil into the
dough mixture and continue mixing for about 10 minutes. The
dough should begin to develop a smooth, firm consistency. Grease
a bowl with cooking spray and then use the bowl to thoroughly
coat the dough. Don’t forget to cover the dough and leave it in an
environment conducive to helping it rise 90 minutes in a
warm/room temperature location.
3. After giving the dough the opportunity to rise for 90 minutes,

remove the plastic-wrap. Then punch down and flatten the dough
with your hands. Then roll the dough tightly, so that it begins to
form an oval-shaped loaf.
4. Ensure your oven is heated to 425 degrees. Place the dough on a

baking sheet coated in corneal to proof 30 minutes. During this
time its size should double. Coat the top of the bread in an egg
wash and top with sesame seeds.
5. Use a very sharp blade to cut three .25” deep cuts into the loaf
(preferably at a 45-degree angle).
6. Spray the bread dough generously with water (using a water
bottle with spray top) and bake 3 minutes. Repeat the action of
spraying the dough with water. Allow the dough to bake in the
closed oven for an additional 3 minutes, and then repeat the
spraying one final, third time. Then allow the dough to bake for 45
minutes. The three sprays with water will ensure a crispy, golden
crust. Allow the bread to cool before enjoying your homemade
Italian bread loaf.
Traditional Italian Bread

Ingredients:
- Salt (1 pinch)
- Sugar (1.75 tsp.)

- Dry yeast (.25 oz.)
- Cornmeal (5 cups)
- Olive oil (2 T)
Directions:

M ake sure to use warm water as the yeast won’t respond to
anything else. Once the yeast begins to bubble, combine it with the
remaining cup of warm water. M ix the yeast/water mixture with
salt, sugar and flour in a large mixing bowl. Stir in completely. Once
the water and flour are thoroughly mixed, add and mix in the olive
oil.
2. Lightly flour a clean baking surface such as a countertop or

cutting board. After the olive oil has been added to the dough,
move the dough onto the floured surface to knead. (To knead the
dough well, stretch it away from you and then fold it back. Slightly
rotate the dough and repeat this action until the dough has
completed a full circle). You can also pick up and drop the dough
on the floured surface several times.
kneaded add it into a bowl that has been coated in oil and roll it in
the bowl so the oil completely coats the surface of the dough. Use
plastic-wrap to cover the dough (make sure the dough is wrapped
tightly to prevent a skin from forming on the bread dough, allowing
it to rise more).
4. Leave the bowl somewhere warm or room temperature and let

the dough rise two hours.
5. Ensure your oven is set at 425 degrees before setting an upside-

down baking sheet on the oven’s lower rack. On a floured surface,
punch down the dough to release the majority of the air. The dough
doesn’t need to be completely flattened, and 4-5 punches should
do. Take the required steps to ensure you now have 6 individual
pieces that are all 6 inches long. Dust the loaves with cornmeal to
prevent sticking. Cover loaves with clear plastic wrap and allow to
rise for an additional 40 minutes (they should double in width).
Then, cut each loaf down the center with a very sharp blade,
creating a quarter inch deep cut into each.
6. Bake the loaves at 425 degrees for ten minutes before cutting the
heat 25 degrees and baking another half an hour. Enjoy your freshly
baked traditional Italian bread warm with butter or balsamic
vinegar!
Rustic Italian Bread
This recipe for rustic Italian bread yields 1 average size loaf. This
recipe requires 45 minutes for preparation, 30 minutes for baking,
and should be ready to serve within 3 hours.
Ingredients
- Sugar (2 tsp.)
- Flour (3 cups)

- Salt (1.25 tsp.)
- Olive oil (2 T)
Directions:
1. Combine the yeast with 1 cup of water that is warm as this is
the only type of water that the yeast will respond to. Do this in a
mixing bowl and stir well before leaving it alone for five minutes.
2. In a large bowl, combine salt, sugar, and all-purpose flour. Allow

this mixture to sit/rest for about 8 minutes, and then add into it the
yeast and water mixture. Gradually add the remaining cup of water:
the dough will form a moist, sticky ball.
3. Take the bread dough and mold it into the desired shape: a firm,
smooth ball. Then return the dough into the bowl and allow it
anywhere from 30 minutes to an hour to rise. After the dough has
risen, add a small amount of flour to the dough before rolling it into
a ball.
4. Return the bread dough to the bowl and allow it to rise once
more. This is optional. If you are pinched for time, it is not
necessary. However, if you have the extra time to spare this extra
allowance to rise will result in better quality bread.
5. After the dough has risen the desired number of times (definitely
once, two if able), move it to a lined baking sheet. The bread dough
should be oval shaped with round ends, like a bread loaf.
6. Coat the surface of the dough very lightly with a tablespoon of

olive oil (this will allow the finished loaf to have a crunchy outer
texture). Then you may lightly sprinkle the oiled loaf with sesame
seeds and/or sea salt if desired.
7. Using a very sharp knife, cut two .25” deep cuts into the surface
of the bread loaf at a 45-degree angle.
8. Bake the bread loaf for 30 minutes at 375 degrees Fahrenheit.

Once your bread has finished baking, allow the loaf to cool before
serving.
Homemade Ciabatta Bread

hours.
Ingredients:
For Sponge:
- Active dry yeast (.25 tsp.)
- Water (.3 cups warm + 2 T warm, divided)
- Bread flour (1 cup)
For Bread:
- Active dry yeast (.5 tsp.)
- M ilk (2 T warm)
- Water (.6 cups)

- Olive oil (1 T)
- Salt (1.5 tsp.)
Directions for Sponge:

1. Combine a small amount of the yeast with 2 T water that is
warm as this is the only water that the yeast will respond to in a
mixing bowl and stir well. Let this mixture rest for 5 minutes or
until it gains a creamy appearance. Then, thoroughly mix together
the yeast mixture, the bread flour and a third of a cup of water that
is warm. Stir this combination of ingredients for 5 minutes before
covering the bowl using plastic wrap and leaving it to proof for 24
hours.
Directions for Ciabatta:
1. In a small mixing bowl, combine .5 teaspoon of active dry yeast

and 2 tablespoons of warm milk. Let this mixture rest as long as it
is required to gain a creamy appearance.
2. Using a mixing bowl, combine the previously made sponge, milk

mixture, 2 cups bread flour, olive oil and a cup of warm water until
flour becomes moistened. Then add in the 1.5 teaspoons of salt and
mix until the dough becomes smooth (roughly 8 minutes).
for about 90 minutes. It should double in size.
4. After the dough has been allowed to rise, move it onto a well-
floured work area such as a countertop or cutting board. Cut the
dough in half and transfer each individual loaf onto a sheet of
parchment paper. Shape the halves into loaves about 9 inches in
length. Lightly dust the loaves with flour, cover, and let rise for two
more hours.
5. Ensure your oven has been heated to 425 degrees and that a
cookie sheet has been placed upside down on the lower rack. When
the oven is preheated, bake the loaves for 20 minutes on the
upside-down baking sheet. Allow to cool before serving.
Homemade Italian Cheese Bread
This recipe yields 1 loaf of bread and requires 25 minutes of

minutes.
Ingredients:
- Italian salad dressing (.3 cups)

- Salt (2 tsp.)
- Garlic powder (.25 tsp.)
- Thyme (.25 tsp.)
- Oregano (.25 tsp.)

- Parmesan cheese (1 T grated)
- Yeast (1 T)
- M ozzarella (.5 cups shredded)
- Sugar (1 tsp.)
- Canola oil (1 T)
Directions:
1. Add the following to a large mixing bowl: sugar, 1 teaspoon salt,

yeast, and 2 cups of all-purpose flour. M ix these ingredients
thoroughly in warm water and canola oil until they are completely
combined. Gradually add in the remaining flour.
2. Lightly flour a clean, flat work surface such as a countertop.

Transfer the bread dough to the surface and knead until the bread
dough takes on a smooth texture.
3. Lightly grease a bowl using non-stick cooking spray. M ove the

kneaded dough to the oiled bowl, and roll the dough to coat the
sides lightly in non-stick cooking spray. Using plastic wrap, cover
the bowl and leave the dough to rise for half an hour.
4. After the dough has been given the chance to rise, punch the
dough down to release the majority of the air within the dough.
Then place the dough on a well-greased twelve-inch pizza pan and
gently pat the dough to shape it into a twelve-inch circle. Gently
brush the dough (evenly) with the Italian salad dressing.
5. M ix all of the seasonings listed together in a mixing bowl before

spreading these evenly over the dough. Then sprinkle the seasoned
dough with the mozzarella and parmesan cheeses.
6. Bake the seasoned and cheese covered bread in the oven for 15
minutes at 450 degrees Fahrenheit. The finished product should
take on a golden-brown coloration once properly cooked. Allow to
cool slightly before serving!
Homemade Coppia Ferrarese

This recipe yields 8 pairs and requires 4 hours of preparation time
along with an additional 60 minutes of time for baking. This recipe
should be ready to serve in an estimated 5 hours and 30 minutes.
Ingredients for Leavening:

- Olive oil (1 tsp.)
- Honey (1 tsp.)
- All-purpose flour (7 oz.)
Ingredients for Bread:
- Flour (32.25 oz.)
- Leaven (3.5 oz.)
- Barley malt (1 T)
- Salt (1 tsp.)
- Pork fat (2.5 oz.)

- Water (1.5 cups)
- Olive oil (.25 cups)
Directions for Leaven:
1. Take 25 percent of the flour, the warm water, a teaspoon of

honey, and a teaspoon of olive oil and combine them all in a large
mixing bowl. M ix all ingredients thoroughly until the dough is
smooth and free of bumps or lumps.
2. Roll the result into a ball and place it in a bowl. Cover it and
allow the flour mixture to rest and ferment for 48 hours.
3. After allowing the mixture to rest for 2 days, add a few

teaspoons of warm water, then knead the mixture and cover again
with a moistened clean cloth.
Directions for Bread:
1. Combine the listed ingredients in a mixing bowl and mix well to

combine for upwards of 20 minutes. Remove the dough from the
bowl and split it into 16 separate sections and roll each of them.
2. Each rolled strip should then end up roughly 30 cm in length.

Roll the dough into horn or crescent shapes. Braid the rolls
together to form the desired shape (four horn shaped rolls woven
in the center).
3. M ove the formed rolls to a wooden cutting board and cover

them with a moistened clean cloth. Allow them to rest for 90
minutes at room temperature.
4. Ensure your oven is heated at 375 degrees, and once the rolls
have had a chance to rest for 90 minutes you can then bake them
for an hour or until golden brown. Ensure they cool on a wire rack
prior to serving.
Chapter 4: Wheat Bread Recipes
Traditional Wheat Bread

Ingredients:
- Butter (3 T melted)

- Sugar (.3 cups)

- Wheat flour (6 cups)
- Eggs (2)
- Salt (1 T)
Directions:
1. Combine .25 cups warm milk with .25 oz. of yeast in a large
mixing bowl before adding in the remaining warm milk. Next, add in
the salt, eggs, butter that has been melted, and sugar before slowly
adding in 5 cups flour one cup at a time and mix well. M ix for
about 2 minutes or until it is thoroughly mixed and smooth. You
can add more flour if necessary to stiffen dough and give it a
for about 2 hours. While you wait, grease a pair of loaf pans (9x5)
using butter that has been melted.
3. Once the dough has risen and doubled in size, knead it for five
minutes before replacing it into the previously used grease bowl
and repeating the steps necessary to allow it to rise for half an
hour.
place the individual loaves into the previously greased loaf pans.
Spread a light layer of butter on the tops of the loaves.
rims of the loaf pans, this usually takes about an hour.
6. Ensure your oven is heated to 400 degrees before baking the

loaves for 10 minutes, reducing the temperature of the oven 25
degrees and baking the bread for an additional 25 minutes at the
lowered temperature. The internal temperature of the finished
loaves should be 200 degrees. Cool on wire racks prior to serving.
Add in fresh sea salt to the crust of your bread for some added
flavor.
Crusty Wheat Bread

Ingredients:

- Olive oil (1 T)
- Active dry yeast (2.5 T)
- Sugar (2 tsp.)
- Salt (1 tsp.)
- Cornmeal (.5 cups)
Directions:

M ake sure to always only use warm water as anything else will
not react properly with the yeast. Once the yeast begins to bubble,
combine it with the remaining cup of warm water. Combine the
salt, sugar and flour in a mixing bowl before adding in the
water/yeast combination. Stir in completely. Once the water and
flour are thoroughly mixed, add and mix in the olive oil.
2. Lightly flour a clean baking surface such as a countertop or

cutting board. After the olive oil has been added to the dough,
move the dough onto the floured surface to knead. (To knead the
dough well, stretch it away from you and then fold it back. Slightly
rotate the dough and repeat this action until the dough has
completed a full circle.) You can also pick up and drop the dough
on the floured surface several times.
kneaded, place it into a bowl that has been oiled well. Use the bowl
to oil the bread so the oil completely coats the surface of the
dough. Use plastic-wrap to cover the dough (make sure the dough
is wrapped tightly to prevent a skin from forming on the bread
dough, allowing it to rise more). Don’t forget to cover the dough
and leave it in an environment conducive to helping it rise for about
two hours.
4. Ensure your oven is heated to 425 degrees and that a baking

sheet has been placed face down on the lower oven rack. On a
floured surface, punch down the dough to release the majority of
the air. The dough doesn’t need to be completely flattened, and 4-5
punches should do. Next, split the dough into sixths and roll them
until they are roughly eight inches long. Dust the loaves with
cornmeal to prevent sticking. Prepare them so they can sit and rise
properly for about 40 minutes. Then, cut each loaf down the center
with a very sharp blade, creating a quarter inch deep cut into each.
6. Bake the loaves at 425 degrees for ten minutes before turning the
heat down to 400 and baking another half an hour. Enjoy your
freshly baked traditional Italian bread warm with butter or balsamic
vinegar!
Classic Whole Wheat Bread

This recipe for classic whole wheat bread yields 3 loaves of wheat
bread and takes 20 minutes of preparation time. This recipe also
requires an additional 30 minutes for baking time and should be
ready to serve in an estimated 3 hours.
Ingredients:
- Salt (1 T)
- Wheat flour (3.5 cups)

- Honey (.5 cups)
Directions:
1. M ix the warm water as well as the yeast in a mixing bowl before

adding in a third of a cup of honey. M ake sure to always only use
warm water as anything else will not react properly with the yeast.
After this is mixed, add five cups of bread flour and stir
completely. Let this mixture rest and set for 30 minutes. It should
take on a bubbly appearance.
2. Add 3 tablespoons of melted butter, the remaining third cup of
honey, and salt to this mixture. Then slowly stir in two cups of
whole wheat flour. Lightly flour a flat work space such as a counter
top or cutting board, then knead the dough on the floured work
space until it loses most of its sticky texture (but it will still be
slightly sticky to touch, and you can add a small amount of
additional whole wheat flour if needed).
3. Grease a separate bowl with cooking spray and the use the bowl
to thoroughly coat the dough. Don’t forget to cover the dough and
leave it in an environment conducive to helping it rise for as long as
it takes to double in size.
4. After the dough has been allowed to rise, punch the dough down
to release most of the air. Then, divide the dough into three even
loaves. Place each of the individual loaves into oiled 9 x 5-inch
baking loaf pans. Let the loaves rest until they rise above the rims
of the loaf pans by one inch.
5. After the separate loaves have risen again, ensure your oven is
heated to 350 degrees and bake them for half an hour. When they
have finished baking, lightly coat the tops of the loaves using
softened butter. Allow your freshly baked whole wheat bread to
cool completely (preferably on wire cooling racks) before serving.
Enjoy!
S weet Honey Wheat Bread
This recipe for homemade sweet honey wheat bread yields 2

average sized loaves and requires 35 minutes of preparation time
plus an additional 45 minutes for baking. This recipe should be
ready to serve in just under 4 hours.
Ingredients:
- Wheat flour (4.5 cups)

- Butter (.25 cups softened)

- Honey (.5 cup)
- Salt (3 tsp.)
- Water (2.5 cups hot)

- Water (.25 cups warm)
Directions:
1. In large mixing bowl, dissolve the .5 ounce of active dry yeast in
.25 cup of warm water. Once thoroughly combined: mix in salt,
softened butter, 2.5 cups of hot water, 3 cups of whole wheat flour,
and honey. M ix these ingredients for 1 minute, being sure to scrape
the edges of the mixing bowl. Then gradually mix in remaining 1.5
cups of whole wheat flour and continue mixing for an additional 2
minutes.
2. Then slowly stir in 2.5 cups of all-purpose flour. On a floured

workspace, knead a half a cup flour into the dough and then knead
until the dough obtains a generally smooth consistency.
for 45 minutes. While you wait, grease a pair of loaf pans (9x5)
using butter that has been melted. Punch the dough down to release
the majority of the air contained within the dough. Divide the
dough into two evenly sized loaves. Place the separated loaves into
the greased loaf pans. Cover the pans and allow wheat dough to
rise once more.
4. Ensure your oven is heated to 375 degrees. After allowing the

dough to rise again, bake the loaves for 30 minutes. At this point
you will want to reduce the heat on the oven by 25 degrees before
letting the loaves bake for 15 more minutes. Remove the bread
loaves from the baking pans immediately once they have finished
baking and leave them to cool on clean wire cooling racks for one
hour. After your bread has cooled, serve and enjoy your sweet
honey wheat bread with butter or coconut spread!
No-Knead Wheat Bread
This recipe yields 4 loaves of wheat bread and requires 10 minutes

of preparation time plus an additional 40 minutes of baking time.
This wheat bread recipe should be ready to serve in four and a half
hours.
Ingredients:
- Salt (1 T)

- Active dry yeast (1.5 T)
Directions:
1. Combine the salt, yeast, water and flour together in a mixing
bowl of average size. Be sure to use warm water as any other type
will interact with the yeast in a negative way. Thoroughly mix all
ingredients to form a sticky bread dough.
for a minimum of two hours. After it has finished rising, place the
dough in the refrigerator for an additional two hours.
3. After refrigeration, sprinkle flour over the top of the bread

dough. Evenly divide the dough into 4 separate loaves, and then
place the individual loaves on a sparsely floured work surface (a
counter top or cutting board).
4. Next, allow the wheat dough to rest and warm at room

temperature for about an hour. Ensure your oven is heated to 450
degrees before placing a cast-iron pan with a cup of hot water in it
on the bottom baking rack of your oven.
5. Using a sharp knife, make 3 cuts .5 inch deep into each loaf. The
bread may deflate when you make the cuts and that is okay
because they will rise again while baking.
6. Bake the bread for half an hour.

7. Remove the individual loaves from the loaf pans and allow them
to cool on wire cooling racks. Enjoy your homemade, no-knead
white bread!
Honey Cocoa Wheat Bread
This recipe for honey cocoa wheat bread yields 4 loaves of honey
wheat bread. This recipe requires 15 minutes for preparation time
and an additional 2 hours for baking time. This recipe will be ready
to serve in roughly 3 hours.
Ingredients:
- Cornmeal (3 T)
- Granulated sugar (1 T)
- Instant coffee (2 tsp.)
- Active yeast (2.25 tsp.)
- Caramel coloring (1 tsp.)

- Cocoa powder (1 T)
- Salt (1 tsp.)
- Cocoa (1 T)
- Butter (2 T softened)
- Honey (.5 cups)
Directions:
1. Place all of the above listed ingredients with the exception of the
cornmeal (this will be used for dusting) into a mixing bowl of
average size. M ake sure the ingredients are well mixed and
thoroughly combined. The prepared dough should form a wet and
sticky outer texture.
2. After thoroughly mixing all listed ingredients don’t forget to

cover the dough and leave it in an environment conducive to
helping it rise for about an hour.
3. After allowing the dough to rise for one hour, punch down dough
in order to release the majority of the air. Then divide the bread
dough into 4 equally sized portions. Form these individual pieces
into the desired shaped loaves. Sprinkle the loaves with the
cornmeal, and place them on 4 clean baking sheets. Cover the
baking sheets before letting the dough rise for an additional hour
someplace resembling room temperature.
4. Then, bake your loaves for 25 minutes at 350 degrees
Fahrenheit. Once the bread loaves have properly baked, allow them
to cool slightly before serving with butter.
Traditional Whole Grain Wheat Bread
This recipe yields 1 large loaf of whole grain wheat bread. This
recipe requires 1 hour of preparation time and an additional 40
minutes of baking time. This recipe should be completed and ready
to serve in an estimated 2 hours after starting.
Ingredients:
- All-purpose flour (1 cup)

- Salt (.5 tsp.)
- Instant yeast (.75 T)
- M illet (.25 cups)

- Rolled oats (.25 cups)
Directions:
1. In a medium mixing bowl, thoroughly mix the yeast and warm

water. Then allow the mixture to rest and set for 5 minutes. It
should take on a foamy appearance. After allowing the mixture to
set, add in both types of flour along with the salt. The bread dough
should have a sticky consistency.
for 2 hours in the refrigerator. During this period the size of the
dough should roughly double.
3. After allowing the dough to rise, lightly dust the dough with
flour and move the dough to a lightly floured counter top. Knead
the bread dough several times and then gradually add in rolled oats
and millet. Continue kneading the dough until the millet and oats
are fully incorporated and the dough loses its sticky texture. Place
the dough onto a greased cooking sheet and lightly dust the dough
in flour again. Allow the dough to rest for an hour.
4. Ensure your oven is heated to 450 degrees and set a clean skillet
filled with 1 cup of hot water in it on the bottom baking rack of
your oven. Cut two .5-inch-deep cuts in the loaf and then bake for
30 minutes. It should take on a golden-brown coloration when it is
ready to come out of the oven.
5. Once the bread has properly baked, move the freshly baked loaf
to a wire cooling rack. Allow the bread to cool completely before
serving.
Crusty Honey Wheat Bread
This recipe requires an hour of preparation time along with an

additional 45 minutes for baking the wheat bread. This recipe
yields 2 loaves of honey wheat bread that will be ready to serve
roughly four and a half hours after preparation.
Ingredients:
- Honey (.5 cups)

- Sugar (.3 cups)
- Egg (2)
- Salt (1 T)
Directions:
1. Combine .25 cups warm milk with .25 oz. of yeast in a large
mixing bowl before adding in the remaining warm milk. Next, add in
the salt, eggs, butter that has been melted, and sugar before slowly
adding in 5 cups flour one cup at a time and mix well for about 2
minutes (until it is thoroughly mixed together and has a smooth
feel). You can add more flour if needed to stiffen dough and give it a
2. Next, grease a separate bowl with cooking spray and then use
the bowl to thoroughly coat the dough. Don’t forget to cover the
3. Once the dough has risen and doubled in size, you will need to
knead the homemade wheat dough about 10 minutes. Then put the
dough back into the previously used greased bowl, cover it again
and let it rise for another half an hour. While you wait, grease a pair
of loaf pans (9x5) using butter that has been melted.
place the individual loaves into the previously greased loaf pans.
Lightly coat the tops of the loaves using butter that has been
melted.
rims of the loaf pans. This usually takes about an hour.
6. Ensure your oven is heated to 400 degrees before baking for 10

minutes. At this point you will then want to turn the heat down to
350 and leave the bread in for an additional 25 minutes at the
lowered temperature. The internal temperature of the finished
loaves should be 200 degrees.
7. After the bread has finished baking you will want to let it cool
on wire cooling racks prior to serving. During this time you can top
the loaves using sea salt or sesame seeds for added flavor.
Chapter 5: Bread as a Complimentary Side
Garlic Cheese Bread
This recipe for garlic cheese bread requires 20 minutes for

preparation and 15 minutes for baking, so it should be ready to
serve in one hour. This recipe yields 6 servings of garlic cheese
bread.
Ingredients:
- M ayonnaise (.5 cups)
- Parmesan cheese (.5 cups)

- Parsley (.5 cups chopped)
- Cheddar cheese (.5 cups grated)

- Garlic (4 cloves minced)
- Onions (4 minced)
- French bread (1 loaf See Chapter 2)

- Pepper jack cheese (.75 cups grated)
- M argarine (1.25 sticks softened)
- Salt (1 pinch)
- Pepper (1 pinch)
Directions:
1. In a mixing bowl, mix the cheddar, Parmesan, pepper jack cheese,

mayonnaise, minced onions, and .25 stick of softened butter. Add
in the salt and pepper, stir in well.
2. M elt the remainder of the butter into a skillet before adding in

the minced garlic and letting it cook. Cut the loaf of French bread in
half lengthwise, and then lightly coat both halves with the garlic
butter mixture. Spread the previously made cheese mixture evenly
over the loaves.
3. Ensure your oven is heated to 375 degrees before baking the

loaves on a baking sheet for 12 minutes. Sprinkle with the chopped
parsley after removing from the oven. Allow to slightly cool before
serving as a side for any meal or an appetizer feature at any event!
Homemade Pull-Apart Garlic Bread

This recipe yields 1 large loaf of pull-apart garlic bread and requires
15 minutes of preparation time plus an additional 30 minutes of
baking time. This recipe should be ready to serve within 2 hours.
Ingredients:
- Garlic powder (1 tsp.)
- Butter (.25 cups)
- Garlic salt (.25 tsp.)
- White bread dough (1 loaf See Chapter 2)
- Parsley flakes (1 T)
Directions:
1. Combine the following ingredients: melted butter, garlic salt,
parsley flakes and garlic powder in a mixing bowl. Be sure to be
thorough in mixing all the ingredients together well.
2. Cut the loaf of homemade white bread dough (see chapter 2 for
white bread recipes) into 1 inch pieces. Once the loaf has been cut
up, dip the pieces of white bread into the previously mixed butter
mixture.
3. Grease a loaf pan (9x5), and then layer the dipped bread pieces
in the loaf pan. Cover the baking pan tightly and give the dough an
hour to rise. During that period the size of the dough should
double.
4. After allowing the pieces one hour to rise, bake the loaf pan at
350 degrees Fahrenheit for 30 minutes. It should take on a golden-
brown coloration once finished.
Bacon Cheese Bread

This recipe requires 25 minutes of preparation time and an
additional 20 minutes of baking time. This recipe will be ready to
serve within 2 hours of your beginning the preparation.
Ingredients:
- Thyme (.25 tsp.)

- Sugar (1 tsp.)
- Bacon (.5 cups diced)
- Canola oil (1 T)
- Yeast (1 T)
- M ozzarella (.5 cups shredded)
- Canola oil (1 T)
Directions:
1. Combine these following ingredients: sugar, 1 teaspoon of salt,

yeast, and 2 cups of all-purpose flour in a mixing bowl of average
size. M ix these ingredients thoroughly in warm water and canola
oil until they are completely combined. Gradually add in the
remaining flour.
2. Gently flour a clean, flat space to work. Transfer the bread

dough to the lightly floured flat workspace and then knead the
bread from anywhere from 5 to 10 minutes until it has a nice
uniform texture throughout.
for 30 minutes in the refrigerator. During this period the size of the
wheat dough down in order to release the majority of the air within
the dough. Then place the dough on a well-greased twelve-inch
pizza pan and gently pat the dough to shape it into a twelve-inch
circle. Gently brush the dough (evenly) with the Italian salad
dressing.
5. M ix together all of the listed seasonings and combine in a small

bowl and then sprinkle these evenly over the dough. Then sprinkle
the seasoned dough with the mozzarella and Parmesan cheeses.
Sprinkle the bacon pieces evenly over the layer of cheeses.
Bacon & Cheddar Biscuits

This recipe will yield 8 biscuits and require 15 minutes for
preparation along with an additional 30 minutes for cooking time.
This recipe for bacon and cheddar biscuits should be ready to serve
within an hour of beginning preparation.
Ingredients:
- M ilk (1 cup)
- Bacon (8 strips crumbled)
- Paprika (1 tsp.)
- Butter (.5 cups melted)

- Flour (1.75 cups)
- Cheddar cheese (1 cup shredded)
- Onion powder 91 tsp.)

- Salt (1 pinch)
- Baking powder (.75 T)
- Egg (1)
Directions:
1. Combine the following ingredients: salt, paprika, onion powder,
baking powder, and all-purpose flour in a medium sized mixing
bowl. M ake a bowl or divot in the center of this mixture and add
the melted butter, milk, crumbled bacon, and shredded cheddar
cheese. M ix these ingredients together with a wooden spoon, the
dough will be moist and have a sticky texture.
2. Use a tablespoon to portion the mixed dough onto a lightly

greased baking sheet (leave about an inch of space on each side of
the biscuits).
3. In a small mixing bowl, create an egg wash by beating the egg

with about a tablespoon of water. Brush the created egg wash over
each biscuit to encourage a golden-brown color and crisp top on
each after baking.
4. Bake the biscuits in the oven at 425 degrees Fahrenheit for 23

minutes. Allow the biscuits to cool slightly before serving.
Pull-Apart Garlic Cheese Bread

This recipe will yield a large loaf of garlic cheese bread and requires
a half hour of preparation time along with an additional 40 minutes
of time to cook. This recipe should be ready to serve within 2
hours of beginning preparation.
Ingredients:
- Garlic powder (1 tsp.)
- Cheddar cheese (.75 cups shredded)
- Parsley flakes (1 T)
- Butter (.25 cups melted)
- Garlic salt (.25 tsp.)

- White bread dough (1 loaf—See Chapter 2)
Directions:
1. In a medium mixing bowl, be sure to thoroughly combine the

following ingredients: garlic salt, garlic powder, melted butter, and
parsley flakes. Be sure all the ingredients are well combined.
2. Cut the loaf of homemade white bread dough (see Chapter 2 for
white bread recipes) into 1 inch pieces. Once the loaf has been cut
up, dip the pieces of white bread into the previously mixed butter
mixture.
3. Grease a loaf pan (9 x 5) with cooking spray before layering the
dipped bread pieces in the loaf pan, sprinkling the shredded
cheddar cheese between layers of bread pieces. Use plastic wrap to
cover the dough and let it rise for 60 minutes, during this period the
size of the dough will roughly double.
4. After allowing the pieces one hour to rise, bake the loaf pan at
350 degrees Fahrenheit for 30 minutes. It should take on a golden-
brown coloration once finished.
Homemade Garlic Bread

This recipe for homemade garlic bread requires roughly 10 minutes
of preparation paired with an additional 5-10 minutes for cooking.
This recipe should be ready to serve within 30 minutes of the
beginning of preparation.
Ingredients:
- Olive oil (2 T)
- Romano cheese (3 T grated)

- Butter spread (2 T)
- Garlic (4 cloves crushed)
- Crusty white bread (1 loaf—See Chapter 2)
- Parsley (2 T chopped)
Directions:
1. In a small to medium sized saucepan, completely combine the

oil, garlic cloves, and butter. Heat these ingredients on low-heat for
about 4 minutes.
2. Slice the fresh loaf of crusty white bread and toast it lightly,
until golden brown. Then brush the bread slices lightly with the
butter and oil mixture.
3. Then sprinkle the brushed bread slices with cheese and parsley.
Return the bread to the oven for 5 minutes in an oven set to 350
degrees or until the cheese melts and the bread browns slightly.
4. You can than cut the slices into smaller pieces if desired, or serve
warm.
Homemade Beignets
This recipe for beignets yields 30 beignets and requires 15 minutes
of preparation paired with an additional 20 minutes for cooking.
This recipe should be ready to serve within 3 hours of beginning
preparation.
Ingredients:
- Flour (7 cups)
- Active dry yeast (1 package)

- Eggs (2 beaten)
- Salt (1.25 tsp.)
- Shortening (.25 cups)

- Evaporated milk (1 cup)
- Confectioning sugar (3 cups)
Directions:
1. M ix together the warm water, dry yeast, and white sugar in a
small bowl. Be sure to use only warm water to ensure the right
type of reaction from the dry yeast.
2. Using a separate bowl, mix together the evaporated milk, salt,
and beaten eggs. Then, combine this mixture and the previously
made yeast mixture together. Gradually add in 3 cups of the bread
flour and stir in completely until the ingredients are thoroughly
combined. Once these ingredients are well mixed, you can add the
shortening and the remaining 4 cups of flour.
3. Gently remove the prepared dough from large mixing bowl and
place it onto a lightly floured workspace. Knead the dough for 5-10
minutes or until it begins to gain a smooth texture.
5. Preheat desired oil in deep fryer to 350 degrees Fahrenheit or

heat a small pot of oil to 350 degrees Fahrenheit on a stovetop.
6. After the dough has been allowed to rise for 2 hours, shape and
roll the dough out to be roughly a quarter inch thickness and then
gently cut the beignet dough into 1-inch squares. Next, deep-fry
the dough squares (remember to continuously flip them so they fry
evenly and contain a golden-brown coloration). After frying the
beignets, allow them to drain on clean paper towels for several
seconds and then toss them in a bowl with confectioner’s sugar.
Buttermilk Biscuits
This recipe will yield an average of 10 buttermilk biscuits and

requires an estimated 15 minutes of preparation time along with an
additional 20 minutes of cook time. This recipe should be ready to
serve in an estimated 45 minutes after you begin preparation.
Ingredients:
- Baking powder (1 T)
- Buttermilk (1 cup)
- Salt (1 tsp.)
- Butter (6 T chilled)
- Flour (2 cups)
- Baking soda (.25 tsp.)
Directions:
1. In a medium sized mixing bowl, thoroughly mix together baking
powder, flour, salt, baking soda as well as the chilled butter in a
mixing bowl of average size. Once thoroughly mixed, add the
buttermilk to the mixture and stir until combined (the mixture
should remain appearing wet. If it appears to be too dry add a
smidge more buttermilk to it).
2. M ove the biscuit dough to a prepared, floured work area such as

a counter top and gently pat the dough down to be about half an
inch thick evenly spread (we cannot stress GENTLY PAT enough.
No rolling pins, no punching). Fold the dough 6 times and gently
press it to be an inch thick.
3. Use a circular cutter to cut into biscuit rounds. Then place the
dough rounds on a lightly greased cooking sheet. It is okay if the
biscuit edges touch as this will just result in them have softer
edges.
4. Bake the biscuits for 12 minutes at 450 degrees Fahrenheit.

Allow your biscuits to cool slightly after baking and enjoy them
with butter or your favorite spread!
Butter and Herb Rolls

This recipe for beignets yields 10 biscuits and requires 15 minutes
of preparation paired with an additional 15 minutes for cooking.
This recipe should be ready to serve within 45 minutes of
beginning preparation.
Ingredients:
- M ilk (1 cup cold)
- Butter (.5 cups chilled)

- Cream of tartar (.5 tsp.)
- Parsley flakes 9.25 tsp.)

- Flour (2.25 cups)
- Italian seasoning (1.5 tsp.)

- Cheddar cheese (1 cup shredded)
- White sugar (2 tsp.)
- Salt (.25 tsp.)
Directions:
1. Combine all-purpose flour, baking powder, .3 teaspoon of garlic
powder, cream of tartar, sugar, and salt in a mixing bowl of average
size. Once thoroughly mixed, add in chilled butter cubes and mash
in until blended. Then add in the cheddar cheese and Italian
seasoning.
2. Add the cold milk to this mixture and continue stirring until
completely mixed into the flour mixture. Using a tablespoon, drop
biscuits onto a lightly greased baking sheet. Let it cook in the oven
for 15 minutes at a temperature of 400 degrees.
3. While the biscuits are baking, stir together melted butter, parsley
flakes, and half a teaspoon of garlic powder. When the biscuits
have finished baking, lightly brush the butter mixture over the top
surface of the biscuits. Allow the biscuits to cool slightly once out
of the oven before serving.
S outhern Cheese Biscuits
This recipe will yield 10 homemade biscuits and requires 20

minutes of preparation time along with an additional 15 minutes of
cooking time. This recipe should be ready to serve within an hour
of beginning preparation.
Ingredients:
- Buttermilk (1 cup)
- Flour (1.75 cups)
- Salt (1 tsp.)
- Baking soda (.25 tsp.)
- Cheddar cheese (1.75 cups shredded)
- Butter (6 T chilled)
Directions:
1. Thoroughly combine baking powder, all-purpose flour, salt,

baking soda, and chilled butter. Once thoroughly mixed, add the
buttermilk to the mixture and stir until combined (the mixture
should appear to be wet. If it appears to be too dry add a touch
more buttermilk to it). Then gradually add and completely stir in
shredded cheddar cheese.
2. M ove the biscuit dough to a floured, clean work area such as a

counter top and gently pat the dough down to be about half an inch
thick evenly throughout (we cannot stress GENTLY PAT enough.
No rolling pins, no punching). Fold the dough 6 times and gently
press it to be an inch thick.
3. Use a circular cutter to cut into biscuit rounds. Then place the
homemade biscuit rounds on a lightly greased cooking sheet. It is
okay if the biscuit edges touch as this will just result in them have
softer edges.
4. Bake the biscuits for 12 minutes at 450 degrees Fahrenheit.

Allow your biscuits to cool slightly after baking and enjoy them
with butter or your favorite spread!
Garlic Italian Cheese Breadsticks
This recipe requires an estimated 30 minutes of preparation time

along with an additional 40 minutes of baking time. This recipe
should be ready to serve within 2 hours of your beginning
preparation.
Ingredients:

- Canola oil (1 T)
- Thyme (.25 tsp.)
- Salt (2 tsp.)
- Yeast (1 T)
- M ozzarella cheese (.5 cups shredded)
- Sugar (1 tsp.)
- Olive oil (1 T)
Directions:
1. Thoroughly mix together the following ingredients in a mixing

bowl of average size: sugar, 1 teaspoon of salt, yeast, and 2 cups of
all-purpose flour. M ix these ingredients thoroughly in warm water
and canola oil until they are completely combined. Gradually add
in the remaining flour.
2. Next, flour a clean/flat work surface such as a counter top or

clean tabletop. Transfer the bread dough to the workspace and
knead it as long as is necessary for the dough to take on a uniform,
smooth feel.
for 30 minutes in the refrigerator. During this period the size of the
dough to release the majority of the air trapped within the dough.
Then place the dough on a well-greased twelve-inch pizza pan and
gently pat the dough to shape it into a twelve-inch circle. Gently
brush the dough (evenly) with the Italian salad dressing.
5. Using a separate mixing bowl, mix together all the seasonings

listed with the ingredients above and sprinkle these evenly over the
dough. Then sprinkle the seasoned dough with the mozzarella and
Parmesan cheeses.
Chapter 6: Delicious Bread Desserts
Chocolate Bread Pudding

This recipe requires a half hour of preparation time along with an
additional hour of cooking time. This recipe of chocolate bread
pudding should be ready to eat within 2 hours of your beginning
preparation.
Ingredients:
- Eggs (4)
- Half and half (2.5 cups)

- Vanilla extract (1 tsp.)

- Hawaiian bread (8 oz. See Chapter 2)
- Salt (1 pinch)
- Chocolate chips (1.5 cups)
Directions:
1. Break homemade Hawaiian bread into roughly 12-inch cubes and
spread evenly in a medium bowl.
2. In a medium saucepan, heat the half and half until it slightly

boils and bubbles begin to rise around the edges. Then mix in the
chocolate chips and continue mixing until they have melted
completely into the heated half and half. Allow this mixture to cool
slightly.
3. M ix thoroughly together the salt, vanilla extract, eggs, and white

granulated sugar until thoroughly combined. Then mix 1 cup of the
cooled chocolate mixture into these mixed ingredients.
4. Next, pour the chocolate mixture over the broken bread cubes
and stir them so that the chocolate mixture coats the bread cubes
well. Cover this mixing bowl and allow it to rest for 30 minutes at
room temperature.
5. Lightly grease half a dozen custard cups (preferably 6 ounce)

with non-stick cooking spray. Transfer the bread mixture equally
between the 6 custard cups. M ove the custard cups onto a clean
cookie sheet and bake for forty minutes at 325 degrees Fahrenheit
or until you are able to insert a knife or fork into the center and
remove it without any mixture coming out onto the utensil.
6. Allow to cool slightly but not completely. Serve warm with a
chocolate drizzle and enjoy your homemade chocolate bread
pudding!
S weet Dessert Bread
This recipe requires an hour of preparation time followed by an

additional 50 minutes of time for cooking. This recipe for
homemade sweet dessert bread should be ready to serve within 2
hours of beginning preparation.
Ingredients:
- Salt (.25 tsp.)

- White sugar (2.5 T)

- Butter (2 T softened)
- M ilk (.5 T)
- Egg (1)
- Nutella (1 tsp.)
- M ilk (.5 cups)
Directions:
1. M ix together sugar, yeast, salt, and all-purpose flour. M ix these

ingredients and then add the egg, vanilla extract, and softened
butter. After these ingredients are combined well, gradually add .5
cup of warm milk. Continue to mix until all of the ingredients are
well mixed.
2. Lightly flour and prepare a flat, clean work surface such as a

table or counter top then use it to knead the dough for 20 minutes.
At this point the dough will take on a smooth texture. Roll the
dough into the shape of a ball and tightly cover with plastic-wrap
to be refrigerated for 40 minutes.
3. Once the dough has been allowed to cool for 40 minutes,

separate the dough into a dozen equally sized round balls. Flatten
the balls one at a time, fill with the Nutella (or jam) filling, seal the
edges of the filled dough and return to a ball shape again. Place the
filled dough balls sealed side down on a sheet of parchment paper
placed in a 9 x 9 baking pan. Cover and let the dough sit for two
hours to give it plenty of time to rise.
4. Use an egg wash to brush the surface of the dough balls.
5. Bake the dessert bread for 40 minutes at 320 degrees Fahrenheit.

They should take on a golden-brown coloration once properly
baked.
6. Allow your desserts to cool slightly before sprinkling with

powdered sugar (if desired) and serving to guests.
French Vanilla Bread Pudding
This recipe requires an hour of preparation time followed by an

additional hour of cooking time. This recipe should be ready to
serve within two and a half hours of beginning preparation.
Ingredients:
- Eggs (4)
- Half and half (2.5 cups)
- Hawaiian bread (8 oz. See chapter 2)
- Salt (1 pinch)
- Vanilla (3 T)
Directions:
1. Break homemade Hawaiian bread into roughly 12-inch cubes and

spread evenly.
2. Using a small pan, heat the half and half until it slightly boils and
bubbles begin to rise around the edges. Remove mixture from heat
and stir in the 3 tablespoons of vanilla. Allow this mixture to cool
slightly.
3. In a larger mixing bowl, thoroughly mix together the salt, vanilla

extract, eggs, and white granulated sugar until thoroughly
combined. Then mix 1 cup of the cooled vanilla mixture into these
mixed ingredients.
4. Next, pour the chocolate mixture over the broken bread cubes
and stir them so that the vanilla mixture coats the bread cubes well.
Cover this mixing bowl and let it sit for 30 minutes.
5. Lightly grease half a dozen custard cups (preferably 6 ounce)

with cooking spray. Transfer the bread mixture equally between the
6 custard cups. M ove the custard cups onto a clean cookie sheet
and bake for 40 minutes at 325 degrees Fahrenheit or until you are
able to insert a knife or fork into the center and remove it without
any mixture coming out onto the utensil.
6. Allow to cool slightly but not completely. Serve warm with a

chocolate drizzle and enjoy your homemade chocolate bread
pudding!
Conclusion
Homemade bread: it is something that not everyone gets to

experience often. M any take the quality and taste of homemade
bread for granted, since it is so easy to stop at the nearest grocery
store and pick up sliced bread for sandwiches. However, like with
anything else, your family will surely notice and appreciate the
difference in quality of the homemade bread that you’ll be serving
as an accompaniment to one of your homecooked meals (with the
help of this Bread Cookbook no doubt). Thank you for choosing
this Bread Cookbook. We hope that you were able to find the
perfect, easy-to-use recipe for any occasion. With over 30 recipes
included in this cookbook, and recipes ranging from homemade
white bread to wonderful dessert breads and sides, we hope you
were able to select and enjoy the perfect recipe! M any of the fresh
bread recipes in this book can also be prepared ahead of time by
simply freezing the dough after it is prepared.
What sets this cookbook apart from the rest is it’s easy to use
recipes. This cookbook’s goal was to provide a variety of recipes
including numerous types of bread so that you can find a recipe to
fit any craving or occasion. Also, it was our goal that no matter the
recipe you decided to try (and we hope you’ll try them all!) that it
provided easy to use instructions and did not leave you guessing or
with any questions. The ingredients and their measurements are
clearly written, and the directions are simplified to take the
guesswork out of learning how to make great quality, fresh
homemade bread.
Finally, if you found this book useful in anyway, a review on

Amazon is always appreciated!

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BAKE LIKE A PRO AT HOME.

FAST AND EASY RECIPES.

Furthermore, the transmission, duplication or reproduction of any of the following

The information in the following pages is broadly considered to be a truthful and

Additionally, the information in the following pages is intended only for

Chapter 1: The S cience of Bread

Chapter 2: Recipes for White Bread

Chapter 3: Italian Bread Recipes

Chapter 4: Wheat Bread Recipes

Chapter 5: Bread as a Complimentary S ide

Bread. It is one of the few foods that is regularly enjoyed by

This cookbook explains the science between making homemade

First time baker? No problem! The recipes in this book are

Raised bread recipes rely on leaveners to give the resulting breads

Both baking soda and baking powder are commonly used

In contrast, yeast does not produce carbon dioxide as quickly as

White Bread (Amish)

This recipe takes about 25 minutes of preparation time and

- White sugar (.6 cups)

- Vegetable oil (.25 T)

- Water (2 cups warm)

3. Prepare a bowl by coating it in oil before placing the dough

4. After the dough has doubled in bulk (after roughly an hour),

6. Finally, preheat the oven to 350 degrees Fahrenheit before

Homemade White Bread

This recipe requires about 30 minutes of preparation time and 35

- Brown sugar (.6 cups)

- Vegetable oil (.6 cups)

- Water (5 cups warm)

3. After two minutes of mixing on low speed, increase the speed

4. Prepare a bowl by coating it in oil before placing the dough

Crusty White Bread

- Cornmeal (.5 cups)

- Active dry yeast (2.5 tsp.)

2. Lightly spread flour on a clean baking surface such as a

4. Preheat your oven at 425 degrees before setting a baking sheet

5. Bake 10 minutes, set the oven to 400 degrees before baking an

Classic White Bread

- Sugar (.3 cups)

- Active dry yeast (.25 oz.)

- M ilk (1.5 cups warm)

1. In a large mixing bowl, dissolve the quarter ounce of dry yeast

2. Coat a bowl in butter before using it to coat the dough in butter

S weetened White Bread

- Warm water (.25 cup)

- Hot water (2.5 cups)

- Honey (.5 cup)

- Softened butter (.25 cup)

- Active dry yeast (.50 ounces)

- Bread flour (4.5 cups)

1. In a large bowl, dissolve the .5 ounce of active yeast in a quarter

2. Slowly stir in 2.5 cups of all-purpose flour. On a lightly floured

4. Ensure your oven is heated at 375 degrees. After allowing the

No-Knead White Bread

- All-purpose flour (7 cups)

- Water (3 cups warm)

4. Allow the dough to rest and warm at room temperature for

5. Using a sharp knife, make 3 half-inch-deep cuts into each loaf.

Homemade Hawaiian Bread

- Pineapple Juice (.5 cups)

- Vanilla Extract (1 tsp.)

- All-purpose flour (3 cups)