Breaduree

Tomato, cheese and olive bread🍞🍞🍞

-With this tried-and-true recipe, it's simple to produce flavorful bread that is perfect every time.

Ingredients:

1 2/3 cups (250g) self-raising flour
1 teaspoon baking powder
4 eggs
2 tablespoons olive oil
1 tablespoon white wine
2 tablespoons tomato puree
150g cheddar cheese, grated
75g pitted black olives, chopped
6 sun-dried tomatoes, chopped
3 teaspoons mixed chopped herbs

Directions:

-Preheat oven to 200°C. Grease and line a 450g loaf pan.

-Sift the flour and baking powder into a bowl. In a separate bowl, combine eggs, oil and wine, then add to flour with the tomato puree and mix to a moist dough.

-Stir in cheese, olives, tomatoes and herbs, and season with salt and pepper. Pour into prepared pan and bake for 30 minutes, then reduce temperature to 160°C and bake for a further 20 minutes.

-Cool slightly in the pan, then turn out onto a wire rack and cool completely.

Brioche Bread❤️❤️

-A yeasted dough that is firmly in the enriched dough camp is brioche. Enriched dough includes additional ingredients such as sugar, butter or oil, eggs, milk, or cream in contrast to simple lean doughs (such as French bread or pita bread), which simply require flour, yeast, water, and salt. The additional fat alters the behavior of the dough at each stage and results in a soft crust and a sensitive bite.

Ingredients:

FOR THE SPONGE:

1 c. all-purpose flour (128 g.)
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)
1/2 c. milk, lukewarm (120 g.)

FOR THE DOUGH:

6 large eggs, room temperature (320 g.)
3 c. all-purpose flour (384 g.)
1/2 c. granulated sugar (105 g.)
2 tsp. kosher salt (12 g.)
1 c. (2 sticks) butter, softened, plus more for pans (227 g.)

FOR THE EGG WASH:

1 large egg
1 tbsp. water
Kosher or sea salt, for sprinkling

Directions:

-Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes.

-Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

-With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

-To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes

-To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.

-Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.

-Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt.

-Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes.

-Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Monkey Bread with Walnuts and Vanilla❤️❤️

-A delicious and incredibly simple monkey bread recipe that uses biscuit dough from the shop and is studded with luscious walnuts is available right away.

Ingredients:

1 cup chopped walnuts
2 16 oz packages refrigerated biscuit dough
1 cup white sugar
1 tablespoon ground cinnamon
1 cup salted butter, cut into tablespoons slices
1 cup packed brown sugar
1 tablespoon Vanilla extract

Directions:

-Preheat the oven to 350° F.

-Grease a 10-inch Bundt pan. Sprinkle the bottom of the pan with ½ cup of walnuts, set aside.

-Mix the white sugar and cinnamon in a large zip top bag. Cut each biscuit into quarters. Place 10 biscuit pieces into the bag with the sugar/cinnamon mixture. Shake until each of the pieces are completely coated. Add the sugar coated biscuits to the prepared pan. Topping with ½ of the remaining walnuts. Continue until all the biscuits and remaining walnuts are in the pan.

-In a medium skillet, melt the butter over medium-low heat. Once the butter has melted, stir in the brown sugar and vanilla extract. Stir until combined, but not long enough for it to separate, about 1 minute.

-In a medium skillet, melt the butter over medium-low heat. Once the butter has melted, stir in the brown sugar and vanilla extract. Stir until combined, but not long enough for it to separate, about 1 minute.

-Carefully pour the brown sugar mixture into the Bundt pan over the biscuit pieces. Shake it back and forth a few times to ensure that the walnut pieces are well coated and don’t stick to what will be the top. Bake for 30-35 minutes, until golden brown and no longer doughy in center. Loosen edges of the pan with a spatula. Cool in the pan for 5 minutes. Turn upside down onto serving plate.

Baguettes (French bread)❤️❤️

-Nothing smells better than freshly baked baguettes. To make this traditional French bread's beautiful crispy exterior, refer to our professional tutorial.

Ingredients:

POOLISH:

150g strong white bred flour
⅛ tsp or a large pinch fast-action dried yeast

DOUGH:

500g strong white bread flour, plus extra for dusting
2 tbsp extra-virgin olive oil, plus extra for the bowl
½ tsp fast-action dried yeast

Directions:

-The night before making the baguettes, make the poolish. Mix together the flour and yeast with 175ml of lukewarm water. Cover with a clean tea towel and leave overnight – the mixture should be very bubbly by the morning.

-The next day, make the dough. Tip the poolish, flour, olive oil, yeast, 2 tsp of fine sea salt and 225ml of lukewarm water into a stand mixer with the dough hook attached. Mix on low for 8-10 minutes or until the dough is smooth and combined. Alternatively, use clean, wet hands to stretch, pull and knead the dough for 10 minutes on a floured worksurface until you have a single stretchy piece.

-Tip the dough into a lightly oiled bowl, cover with a clean tea towel and leave to prove for 3-4 hours, stretching and folding it every 30 minutes for the first 2 hours – gently pull up one side of the dough using wet hands and fold it over the rest. Turn the bowl 90 degrees and repeat three times. It’s ready when it is really bubbly and has nearly doubled in size.

-Tip the dough out onto a worksurface and cut into six even pieces. Lightly flour the top of each piece and shape into tight rounds. Generously flour the top of each round and leave to rest for 15 minutes.

-Generously flour one or two large clean tea towels (you may need to use two if your baguettes are large) and lay on a baking sheet. Use a dough scraper or knife to flip the rounds of dough so the floured side is on the worksurface. Fold the bottom third of the dough up to the middle, then the top third down so you have a rough oval/rectangle shape. Use your hands to gently roll the oval into a baguette shape, roughly 15-18cm long. Crimp the edge of the tea towel and sit the baguette next to it, seam-side up. Crimp the tea towel again on the other side of the baguette so it’s supported on either side. This will help the baguette keep its shape. Continue with the remaining dough along the length of the towel. Leave to prove for 2 hours until puffy.

-Heat the oven to 240C/fan 220C/gas 9 for 45 minutes with a pizza or baking stone or large, heavy baking sheet on the middle shelf and a baking tray on the bottom shelf.

-Carefully lay the baguettes on the stone or baking sheet, seam-side down, leaving plenty of space around them. Use a lame, sharp knife or scissors to make two or three diagonal slashes down each baguette. Slide the stone or sheet back into the oven, then pour 500ml of warm water into the tray on the bottom shelf. Immediately shut the door. Bake for 20-25 minutes or until the baguettes are deep golden. Cool on wire racks.

Brown Bread

Brown bread ismade of whole wheat, wheat germ, and brown sugar, and can be eaten as part of a traditional Irish breakfast covered with butter and jam.
Traditionally, brown bread was favored by the lower classbecause of its low price.

Breadstick

Bread sticks are long, thin sticks of bread commonly served on the side of Italian dishes or as appetizers.

According to a Turin, Italy, tradition, they were invented in the town by a baker in the 1670s.

They’re commonly served warm and topped with garlic or cheese, but can also be a served as a dessert covered in cinnamon sugar.

Multigrain Bread

With its rich, hearty flavor, multigrain bread usually uses grains such as oats, barley, flax, and millet, as well as others. The use of these different ingredients makes multigrain bread an extremely healthy and delicious bread choice. Multigrain bread is perfect for use in morning toast, sandwiches, or to dip in dressings or vegetable oil that has been sprinkled with herbs.

Cornbread

Commonly associated with Southern BBQs, cornbread is a sweet, filling bread that goes perfectly with a rack of oven-baked ribs (or two— we're not telling). It's a type of quick bread (sometimes called batter bread) made with cornmeal, and has a distinct, chewy crumb. It may contain bits of corn kernels, but that usually depends on preference.

Try these amazing honey butter cornbread muffins from Delish.

Sprouted Bread

This variation on whole grain bread—for which the seeds of the whole grain have already begun to germinate—has been picking up in popularity lately in health food circles as a healthier version of the (already-pretty-healthy) whole grain loaf. Whether or not it actually has these purported health benefits still remains to be seen, but we do know that it's a lovely, sugar-free alternative to most other breads. It's also easier to digest than those made from whole wheat grains.

Nan-e barbari

Nan-e barbari, sometimes called noon barbari, is a thick, yeasted Persian flatbread, which is often brushed with sesame seed and/or nigella seeds. It's well-browned, thanks to the addition of baking soda. Kindvell, who makes it frequently at home, says, "The crumb is very soft, similar to focaccia."

Marraqueta, Chile

An influx of European immigrants brought their wheat-bread traditions to Chile in the 19th and early 20th centuries, and the country's favorite snack has descended from that cultural collision.

Split into four lobes, the marraqueta has a pale, fluffy interior, but the ubiquitous roll is all about the crust. Bakers slide a pan of water into the oven to achieve an addictively crispy exterior that is a favorite part of the marraqueta for many Chileans.

It's a nourishing part of daily life, to the extent that when a Chilean wants to describe a child born to a life of plenty, they might say "nació con la marraqueta bajo el brazo," or "they were born with a marraqueta under their arm."

Pan Cubano, Cuba

Melted lard lends a hint of savory flavor to loaves of pan Cubano, whose fluffy crumb offers a tender contrast to the crisp, cracker-like crust.
Duck into a Cuban bakery, and you'll likely spot the long, golden loaf with a pale seam down the center: Some bakers press a stripped palmetto leaf into the dough before baking to create a distinctive crack along the length of the bread.
It's popular from Havana to Miami, but it's only stateside that you'll find the loaves in "Cuban sandwiches," which are thought to have been invented during the 19th century by Cubans living in Florida.

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