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Bread Recipes
Top Ten Favorite Bread Recipes
There is an assortment of recipes available for all types of bread,
but these ten are still the favorites and have been around much longer
than many others.
There is an assortment of recipes available for all types of bread,
but these ten are still the favorites and have been around much longer
than many others.
Bread by YiaYia
....where the aroma of fresh bread comes alive....
| About Bread Learn About Bread Baking Bread Types Bread Baking Tips Bread Recipes History of Bread How to Bake Bread |
Banana bread is a moist delight and more of sweeter cake bread. It is made with freshly mashed
bananas and is more of quicker bread since instead of yeast, baking soda is used. This cuts down
the preparation and cooking time.
Banana Nut bread is slightly different than Banana bread in that walnuts or pecans are used and a
few more spices. Freshly mashed bananas are still a main ingredient here too.
Zucchini bread is a delicious treat to make for special occasions or a family gets together. This is
made with added flavors of sugar, cinnamon, walnuts, vanilla and of course, zucchini.
Bread pudding is a true southern staple and baked within Britain as well. Stale bread is used and
soaked for about 24 hours then ingredients like dried fruits, spices, eggs, molasses, eggs and suet
are mixed in. It is then topped once out of the oven with a sweet rum or caramel type sauce for even
more flavor.
Pumpkin bread is moist and great for all those fall feasts and parties. It can be made with added
raisins or nuts for a different touch.
Quick bread is a true baker’s favorite due to the decreased preparation time and cooking time these
take. Yeast is not used within these, baking soda is substituted instead.
Italian bread is wonderful with a glass of red wine, spaghetti, lasagna or other Italian dishes.
French bread in the form of baguettes is more of crisper bread with a thicker type crust to it. This
works well for cook outs and French dishes.
Corn bread is another popular southern type of cuisine. It is easily made with the uses of eggs, milk,
corn meal and salt.
The last favorite recipe is of sourdough bread, which needs a starter usually made of water and flour
like mixture which is placed in a baggie to grow until needed for baking.
bananas and is more of quicker bread since instead of yeast, baking soda is used. This cuts down
the preparation and cooking time.
Banana Nut bread is slightly different than Banana bread in that walnuts or pecans are used and a
few more spices. Freshly mashed bananas are still a main ingredient here too.
Zucchini bread is a delicious treat to make for special occasions or a family gets together. This is
made with added flavors of sugar, cinnamon, walnuts, vanilla and of course, zucchini.
Bread pudding is a true southern staple and baked within Britain as well. Stale bread is used and
soaked for about 24 hours then ingredients like dried fruits, spices, eggs, molasses, eggs and suet
are mixed in. It is then topped once out of the oven with a sweet rum or caramel type sauce for even
more flavor.
Pumpkin bread is moist and great for all those fall feasts and parties. It can be made with added
raisins or nuts for a different touch.
Quick bread is a true baker’s favorite due to the decreased preparation time and cooking time these
take. Yeast is not used within these, baking soda is substituted instead.
Italian bread is wonderful with a glass of red wine, spaghetti, lasagna or other Italian dishes.
French bread in the form of baguettes is more of crisper bread with a thicker type crust to it. This
works well for cook outs and French dishes.
Corn bread is another popular southern type of cuisine. It is easily made with the uses of eggs, milk,
corn meal and salt.
The last favorite recipe is of sourdough bread, which needs a starter usually made of water and flour
like mixture which is placed in a baggie to grow until needed for baking.
Copyright 2009 -Bread by YiaYia - All rights reserved
Baking Bread at Home
The refinement of bread ingredients and the ease with which they now can be handled has been a
boon for the home baker. Breads leavened with baking powder- biscuits and pancakes, for
example- can be produced on even the tightest of schedules(they are rightly called “quick breads)
and varied almost endlessly in flavor, texture and shape.
Yeast breads take more time, but require no special skill. The 19th Century cookery writer Eliza
Acton remarked in “The English Bread- Book for Domestic Use”, A very exaggerated idea of the
difficulty and trouble of bread-making prevails among people who are entirely ignorant of the
process. The making of yeast breads in particular offers indubitable pleasures: the leisurely
rhythm of kneading, the still-magical sight of yeast bubbling and dough rising, the delightful aroma
that fills a home as bread bakes and later cools, the golden vision of a crisp crust. Breadmaking is
an activity that stirs all the senses.
The most important kinds of equipment for producing yeast breads are your hands- for kneading-
and your oven. All breads need even heat to rise and brown uniformly with its idiosyncrasies and
learn how to use it best. In most cases an oven is hotter in back: thus you may have to turn loaves
around during baking.
Weather and locale may necessitate variations in the process. On humid summer days, for
example, you may need to use a little less liquid; your flour will have already absorbed some
atmospheric moisture. At a high altitude, dough raises faster because there is less atmospheric
pressure. For yeast breads, no recipe adjustment to altitude is necessary, but keep a watchful eye
on the dough. It should not be allowed to increase in volume more than the cooking instructions
specify. For baking soda and baking powder breads, use a bit less leavening at high altitudes than
called for. Also, at an altitude of 3,000 feet or higher, the baling temperature for bread should be
increased by 25 degrees F. The extra heat is needed to set the crust faster and prevent the bread
from over-rising during its last surge in the oven.
Appealing as the aroma of hot, freshly baked yeast bread may be, it is generally better to let loaves
cool, overnight if possible, before you eat them. The wait is necessary to let the bread’s flavor
mature and to allow the loaf to firm so that it can be sliced without tearing or crumbling. Small rolls
will, of course, cool faster, but even they should not be served straight out of the oven. Loaves or
rolls baked in pans should be unmolded for cooling, and all loaves should be cooled on a wire
rack. The rack will let air circulate freely around the bread, removing steam and keeping it from
spoiling the crispness of the crust. If yeast bread is to be kept for more than 24 hours, put it in a
dry, well- ventilated metal or wooden bread box, or enclose it in plastic wrap or foil and refrigerate
it. The length of time bread will stay fresh is determined by its size and ingredients: Large thick
loaves release moisture more slowly than small thin breads; breads rich with eggs and butter-
which retain moisture- keep longer than plain breads. Kept in a box, a 2 pound basic loaf will stay
in good condition for up to one week; an enriched loaf of the same size will keep a few days more.
Refrigerate both loaves will remain fresh for up to 2 weeks. Bread freezes well if wrapped tightly in
a double thickness of plastic wrap or foil. Frozen bread will keep for several months. Before you
serve the bread, unwrap it and let it thaw for three to six hours or heat it, wrapped in foil, for 10 to 15
minutes in a 400 degree oven.
Bread can be an elemental repast, served with wine and cheese or with soup; or it can become
part of a feast. Whatever role it plays in a meal, its maker will know the special satisfaction
expressed with perfect simplicity in the saying “She who has baked a good batch of bread has
done a good day’s work”.
The refinement of bread ingredients and the ease with which they now can be handled has been a
boon for the home baker. Breads leavened with baking powder- biscuits and pancakes, for
example- can be produced on even the tightest of schedules(they are rightly called “quick breads)
and varied almost endlessly in flavor, texture and shape.
Yeast breads take more time, but require no special skill. The 19th Century cookery writer Eliza
Acton remarked in “The English Bread- Book for Domestic Use”, A very exaggerated idea of the
difficulty and trouble of bread-making prevails among people who are entirely ignorant of the
process. The making of yeast breads in particular offers indubitable pleasures: the leisurely
rhythm of kneading, the still-magical sight of yeast bubbling and dough rising, the delightful aroma
that fills a home as bread bakes and later cools, the golden vision of a crisp crust. Breadmaking is
an activity that stirs all the senses.
The most important kinds of equipment for producing yeast breads are your hands- for kneading-
and your oven. All breads need even heat to rise and brown uniformly with its idiosyncrasies and
learn how to use it best. In most cases an oven is hotter in back: thus you may have to turn loaves
around during baking.
Weather and locale may necessitate variations in the process. On humid summer days, for
example, you may need to use a little less liquid; your flour will have already absorbed some
atmospheric moisture. At a high altitude, dough raises faster because there is less atmospheric
pressure. For yeast breads, no recipe adjustment to altitude is necessary, but keep a watchful eye
on the dough. It should not be allowed to increase in volume more than the cooking instructions
specify. For baking soda and baking powder breads, use a bit less leavening at high altitudes than
called for. Also, at an altitude of 3,000 feet or higher, the baling temperature for bread should be
increased by 25 degrees F. The extra heat is needed to set the crust faster and prevent the bread
from over-rising during its last surge in the oven.
Appealing as the aroma of hot, freshly baked yeast bread may be, it is generally better to let loaves
cool, overnight if possible, before you eat them. The wait is necessary to let the bread’s flavor
mature and to allow the loaf to firm so that it can be sliced without tearing or crumbling. Small rolls
will, of course, cool faster, but even they should not be served straight out of the oven. Loaves or
rolls baked in pans should be unmolded for cooling, and all loaves should be cooled on a wire
rack. The rack will let air circulate freely around the bread, removing steam and keeping it from
spoiling the crispness of the crust. If yeast bread is to be kept for more than 24 hours, put it in a
dry, well- ventilated metal or wooden bread box, or enclose it in plastic wrap or foil and refrigerate
it. The length of time bread will stay fresh is determined by its size and ingredients: Large thick
loaves release moisture more slowly than small thin breads; breads rich with eggs and butter-
which retain moisture- keep longer than plain breads. Kept in a box, a 2 pound basic loaf will stay
in good condition for up to one week; an enriched loaf of the same size will keep a few days more.
Refrigerate both loaves will remain fresh for up to 2 weeks. Bread freezes well if wrapped tightly in
a double thickness of plastic wrap or foil. Frozen bread will keep for several months. Before you
serve the bread, unwrap it and let it thaw for three to six hours or heat it, wrapped in foil, for 10 to 15
minutes in a 400 degree oven.
Bread can be an elemental repast, served with wine and cheese or with soup; or it can become
part of a feast. Whatever role it plays in a meal, its maker will know the special satisfaction
expressed with perfect simplicity in the saying “She who has baked a good batch of bread has
done a good day’s work”.