Bread Recipes for Free!

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Rosemary Milk Rolls Recipe
Flour-topped Bread Rolls Recipe
Brown Soda Bread Recipe
Wholewheat Pita Bread Recipe
Old-fashioned Wholewheat Bread Recipe
White Bread Recipe

Bread Recipe = Rosemary Milk Rolls - Makes 8—10 rolls

Ingredients:
250 ml milk (either low-fat, or use half milk and half water)
10 ml butter
5 ml sugar
2 ml salt
I large sprig fresh rosemary
750 ml flour
5 ml instant dry yeast
crushed dried rosemary

Method:
Scald milk, add butter, sugar and salt, stir to dissolve and leave until lukewarm. Chop rosemary needles finely and mix with flour and yeast. Add milk mixture, mix well and then knead well on a floured board, adding extra flour as needed to make a pliable dough. Shape into a ball and place in a bowl, brush top with oil, cover and leave to rise in a warm place for about 1 hour, until doubled. Punch down and shape into 8 10 rolls, plaits or crescents. Arrange on oiled baking sheet, brush tops with milk and sprinkle with dried rosemary. Cover lightly and leave to rise for 20-30 minutes.
Bake for 10 minutes at 200 oc then reduce heat to 180 °C and bake for 10 minutes more.

Bread Recipe = Flour-topped Rolls - Makes 12

Ingredients:
200 ml milk
100 ml water
5 ml sugar
7 ml dried yeast
500 ml cake flour
500 ml white flour
5 ml salt
50 ml soft butter

Method:
Scald milk with water and leave until lukewarm. Sprinkle in the sugar and yeast, stir, then cover and leave until frothy. Sift flours and salt into a large bowl. Rub in butter. Pour yeast mixture into the centre, mix and then knead very well until smooth and pliable, adding a little extra warm water if necessary. Return to bowl, brush top with oil, then cover with a cloth and leave to rise in a warm place for 1 hour 30 minutes to 2 hours, until doubled.
Punch down, knead briefly, and divide into 2 pieces. Flatten between the palms of the hands into rounds, then using a rolling pin roll lightly into ovals and place on a baking sheet dusted with flour. With your thumb make a deep dent in the centre of each then leave to rise for about 25 minutes, preferably in the warming drawer below the preheated oven. Just before baking, brush with milk and, using a sieve, sift a little flour evenly over the tops. Bake in centre of oven at 220 °C for 10 minutes.

Bread Recipe = Brown Soda Bread - Makes 1 round loaf

Ingredients:
375 ml white bread flour
500 ml wholewheat flour
2 ml salt
5 ml brown sugar
5 ml bicarbonate of soda
350 ml buttermilk
milk or egg yolk

Method:
Mix both flours, salt and sugar. Stir bicarbonate of soda into buttermilk until dissolved, then add to flour mixture and mix to a soft dough. Shape into a large round with floured hands, and place on an oiled and floured baking sheet.
Brush with milk or beaten egg yolk and score into quarters or eighths with the back of a knife. Bake at 200 °C for about 40 minutes or until crusty and brown. Serve as soon as possible, not cut, but broken into sections.

Bread Recipe = Wholewheat Pita Bread

Ingredients:
5 ml instant dry yeast
5 ml sugar
375 ml wholewheat flour
375 ml white flour
15 ml oil
250 ml warm water
2 ml salt

Method:
Mix ingredients. Knead well for 5 minutes, adding extra flour if necessary, to make a soft, pliable dough. Place in bowl and brush top with oil. Cover and leave to rise in a warm place for about 1 hour until doubled. Punch down, divide into 8 and shape into balls. Roll into flat ovals and place on baking sheets dusted with flour. Cover and leave until slightly risen and puffy. Bake at 240 °C for tO minutes. Wrap in cloth to keep soft.

Bread Recipe = Old-fashioned Wholewheat Bread - Makes 1 large loaf

Ingredients:
1 x 10 g packet instant dried yeast
1 kg wholewheat flour
7 ml salt
625 ml warm water
15 ml honey
25 ml oil
500 ml white flour
250 ml crushed wheat
10 ml water
5 ml sugar

Method:
In a large bowl mix yeast, 750 ml wholewheat flour and the salt. Mix together the 625 ml warm water, honey and oil. Stir thoroughly into the flour mixture to make a sloppy, porridge-like dough. Cover and leave in a warm place for 15 minutes. Add the white flour, crushed wheat and the remaining wholewheat flour, and knead very well until mixture makes a firm, smooth ball. You may have to add a little more water or a little more flour, as flours differ in their absorption capacity.
Shape dough into a loaf to fit one large or 2 medium oiled and floured loaf tins. Cover and leave in a warm place for
40 minutes to 1 hour, until well risen. Mix the 10 ml water with the sugar and brush the top to give it a good colour when baked. Bake at 200 OC for 30 minutes, then at 180 C for another 30 minutes. Turn out - the loaf should sound hollow when rapped on the bottom. Cool on cake rack.

Bread Recipe = White Breads - Makes 1 large loaf or 20 rolls

Ingredients:
7 x 250 ml sifted white bread flour
10 ml salt
25 ml melted butter
15 ml dried yeast
10 ml sugar
500 ml warm water

Method:
Sift flour again with salt and add melted butter. Sprinkle yeast and sugar onto 250 ml water (which should be just a little warmer than lukewarm), stir, cover and leave to froth. Make a well in the flour, pour in bubbly yeast, mix, and add the rest of the water. Knead very well until smooth and elastic, adding up to 125 ml extra warm water if necessary. Shape into a ball, put back in bowl, brush top with oil, cover and leave to rise in a warm place for 1 hour 30 minutes to 2 hours, depending on room temperature, until doubled. Dough may also be placed in the warming drawer below the switched-on oven. Punch down and knead very well. Shape into loaves, rolls or braids. The above quantity will make 1 very large loaf cfor a 34 x 10 x 10cm tin), 1. medium loaf and 1 braid, or about 20 rolls.
For the braid, pinch off one third of dough and roll into 3 long sausages. Pinch together at one end, plait, and pinch to close. Place on oiled baking sheet, cover lightly and leave to rise for 45 minutes to 1 hour, until doubled. Brush with milk and sprinkle with poppy seeds. Bake at 220 °C for 10 minutes, then reduce heat to 180 oC and bake for 20 minutes longer.
Shape the remaining dough into a loaf and place in oiled 23 x 8 x S cm loaf tin. Cover and leave to rise for 1 hour to 1 hour 30 minutes — a good second rising is important. For a crusty top, brush with a mixture of 1 ml salt dissolved in 5 ml water and then bake at 220 °C for 15 minutes. Reduce heat to 200 °C and bake for a further 35 minutes. Turn out and cool on cake rack — to test, rap on the bottom — if bread is done, it will sound hollow. The same method is used for 1 very large loaf. Bake rolls at 220 o for 10 minutes and then at 180 °C for 10 minutes.