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8 Easy to Make Exquisite Bread Recipes Recipe Image

8 Easy to Make Exquisite Bread Recipes

This easy 8 easy to make exquisite bread recipes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • g of T45 flour I used my bread flour
  • and ⅓ tsp of baker’s yeast
  • tbsp of sunflower oil
  • tsp of sugar
  • tsp of salt
  • egg yolk + 1-tbsp of milk I just use egg white
  • different seeds sesame, nijel, sunflower seeds, poppy seeds, multicolored pepper seeds

Method
 

  1. Put the yeast in a glass or bowl with the sugar and add a little lukewarm water, let dissolve and react.
  2. Put the flour in the bowl of the robot, the salt, a little seeds (nijel and sesames), the oil, add the yeast-sugar mixture and run your machine while adding lukewarm water (for my part I do not have no food processor, so I used a large bowl).
  3. We should get a soft dough. Cover with cling fillm and a tea towel and leave for 20 minutes.
  4. Degas the dough and oil the molds of your choice and pour the dough which is very soft (for me a round cake mold). Leave to rest for another 20 minutes.
  5. Brush with the egg-milk mixture (egg white) and sprinkle with seeds of your choice (in the center I put black cumin seeds and around I used cornmeal).
  6. Bake in an oven preheated to 180 ° -200 ° (190 C-380 F).
  7. Weight watchers milk bread
  8. Ingredients:
  9. g flour
  10. sachet of baker’s yeast
  11. tablespoons of sugar
  12. teaspoon of salt
  13. g of soft butter 40% low
  14. ml semi-skimmed milk
  15. Preparation:
  16. In a bowl, put the flour and dig a well and add the rest of the ingredients, mix then knead 10 min.
  17. Cover the dough with a torchant, then let it rise for 2 hours.
  18. Work the dough again for a few minutes then divide the dough into 12 equal balls.
  19. Shape your breads and place them on a baking sheet covered with baking paper.
  20. Brush your bread with milk then leave to rest for 30 min.
  21. During this time preheat your oven to 174 ° C.
  22. Bake for 20 minutes, watching the cooking.
  23. Individual “tradition” breads
  24. Ingredients
  25. g of organic T65 flour
  26. g fresh yeast
  27. cl of water
  28. g of salt
  29. Preparation
  30. In a bowl, beat the yeast with the water, until dissolved.
  31. In the bowl of your food processor, mix the flour and salt. Add the yeast / water mixture.
  32. Knead until a homogeneous ball forms.
  33. Cover with a cloth and let stand 21 minutes.
  34. Flour a work surface, shape small balls of about 70-80 g and place them on a baking sheet.
  35. Leave to riise for at least 45 minutes.
  36. Brush with water and lightly flour.
  37. Bake for 20 minutes at 230 ° C (pour a little water into the pan).
  38. The rolls are baked when they have a nice golden crust and they sound “hollow” when you tap underneath …
  39. BREAD WITH BUCKWHEAT FLOUR
  40. Ingredients
  41. g of Exquidia buckwheat flour
  42. g Exquidia white rice flour
  43. g of Werz dry yeast
  44. tbsp of Exquidia guar gum
  45. g of Exquidia potato starch
  46. teaspoon of moscabado sugar
  47. tbsp olive oil
  48. a little salt
  49. cl of lukewarm water
  50. tbsp of poppy seeds
  51. tbsp of pumpkin seeds
  52. tbsp of sunflower seeds
  53. Preparation
  54. In a salad bowl, pour the warm water, add the yeast and let it foam.
  55. Add the flours, guar gum, salt, sugar and olive oil
  56. Mix the dough again and stir in the seeds.
  57. Line a cake mold with baking paper, and pour the dough.
  58. Sprinkle with seeds.
  59. Put in the oven off with a bowl of boiling water next to it.
  60. Let the bread rest for 2 hours ….
  61. Bake at 220 ° for about thirty minutes
  62. Stick a kniife in to see if it’s cooked …
  63. Homemade Ciabatta Italian Bread
  64. Ingredients
  65. g of type 55 flour
  66. g fresh yeast
  67. cl of water
  68. tbsp olive oil
  69. /2 to tsp fine salt
  70. tbsp of powdered sugar
  71. Oregano
  72. Recipe
  73. Dilute your yeast with 2 tablespoons of lukewarm water (save the rest of the water for later)
  74. In a container, mix the flour, salt, sugar
  75. Dig a well and add the olive oil, yeast and the rest of the water
  76. Add oregano or other condiments
  77. Knead the dough for 15 minutes
  78. Film the bowl and let the dough
  79. rise for 3/5 hours at room temperature Then degass your dough with the palms of your hands (do not work it too much)
  80. Roll it out with a roller and form rather thick rectangles
  81. Place them on a baking sheet
  82. Preheat the oven at 240 ° C
  83. Cover with a clean clooth and let stand 30 minutes
  84. Bake your breads for 30 minutes (more or less depending on the oven)
  85. Let them cool
  86. Cut them and garnish them with the filling of your choice
  87. Light brioche with 0% yogurt
  88. Ingredients
  89. gr of flour ( or a little more if the dough sticks too much when kneaded )
  90. egg yolks
  91. ml semi-skimmed milk
  92. gr of plain yogurt 0%
  93. teaspoon instant dry yeast ( Bruggeman for my part )
  94. teaspoon of salt
  95. tablespoons of sugar
  96. Preparation
  97. In a small bowl, warm the milk for a few seconds in the microwave. Add the yogurt and egg yolks. Mix.
  98. Pour some of the flour into another bowl, add the sugar and salt, mix.
  99. Make a small well in the flour to put the yeast in it and pour the milk-yogurt-egg yolks mixture over it. Add the rest of the flour. Mix.
  100. Knead the dough for +/- 15 min, until it forms a ball ( add flour if the dough sticks too much ).
  101. Leave the dough to rest for one or two hours at room temperature and covered with a cloth ( or in the oven at 50 ° C or in the closed food processor if you knead the dough in the food processor ).
  102. Preheat the oven to 180 ° C ( hydro-cooking program for me ). Place the dough in a molld of your choice and bake for +/- 30 min.
  103. Easy, light-grain sandwich bread
  104. INGREDIENTS
  105. NB OF PEOPLE: 8
  106. g of wheat flour
  107. g of whole wheat flour
  108. g of cornstarch
  109. g oat bran
  110. cl of water
  111. g powdered milk
  112. tablespoons of seed mixture
  113. teaspoons of agave syrup
  114. tablespoon of heavy cream, 4%
  115. g of salt
  116. ½ sachet of baker’s yeast
  117. PREPARATION
  118. In a bowl, mix the flour, cornstarch, powdered milk, bran and yeast.
  119. Add the agave syrup, seeds, cream, salt, then water little by little.
  120. Knead until you obtain a homogeneous dough.
  121. Form a ball, put it baack in the bowl and cover with a tea towel. Leave to rise for 29 minutes at room temperature.
  122. Degass the dough by kneading for a few minutes, then give it the shape of your choice or place it in a silicone cake mold.
  123. Cover with a tea towel and let sit for an additional hour.
  124. Preheat the oven to 228 ° C. Bake for 30 minutes.
  125. Let cool on a rack before slicing, and be reasonable!
  126. Light wholemeal bread for Montignac diet
  127. INGREDIENTS
  128. NB OF PEOPLE: 8
  129. g of wholemeal flour
  130. cl liter of lukewarm water
  131. teaspoon of fine salt
  132. bag of dehydrated baker’s yeast
  133. PREPARATION
  134. In a bowl, combine the flour, the baking powder, then the salt. Add the water all at once.
  135. If you don’t have a food processor, knead by hand until you get a smooth ball of dough. Cover the bowl with a daamp cloth and let stand for 30 minutes at room temperature.
  136. After 30 minutes, knead again for a few seconds. The dough should fall.
  137. Place it in the silicone mold of your choice or shape it into a loaf and place it on a bakiing sheet lined with baking paper. Cover with a daamp cloth, and let rise for another hour.
  138. Preheat the oven to 180 ° C.
  139. When the bread has risen, bake for 35 minutes. Let cool on a rack before tasting!