My Bread Index

This is where I want to keep track of my favorite breads--a bread for every occasion. This list will be updated frequently, I expect.

*Rolls--the sweet kind you can just eat plain or slather with butter. Or a potato flake and butter version for even special-er occasions.
*French bread (also for bread bowls, sandwich rolls).
*Hamburger buns--I'm wondering if I need this or if I should just stick with the above recipe; I've made these once and they were pretty good for hamburgers.
*Whole Wheat No-fuss Bread--perfect for Pullman/pain-de-mie pans.
*Sweet Whole Wheat Bread--made with molasses.
*Quick side dish bread--made with baking powder, not yeast.
*Pizza dough.
*Cornbread--I keep wondering if I need a version that is more savory than this sweet cornbread, but I don't think I do. This cornbread needs no embellisments, no honey, nothing--it's really corn cake.
*Heavenly white bread--in a pain-de-mie pan (a long one that resembles store-bought bread shape), made with butter and milk.
*Artisan--no knead

What I'm still lacking, I realize, is:
1) a good Rye bread. I have a good recipe but haven't played with it enough to post it.
2) a sourdough bread.

Strawberry Shortcake Just Got Even Better

A neighbor friend introduced me to the heaven that is coconut cream mixed with strawberry shortcake, right here. You're welcome.

I don't see the cake recipe there, so here it is for 2 loaves (bread loaf pans).

Preheat to 350 degrees:
3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
6 eggs, room temperature
4 tsp vanilla
1 cup sour cream

Bake for 50-60 minutes. Cool for 10 minutes and then remove from pan.

Pizza Crust

I've finally found a pizza crust (and method) that I'm really happy about--it's super quick and with the perfect amount of crispness on the bottom. This recipe makes 4 large pizzas. Original recipe here.

Preheat oven to 450 degrees. I use 15" pizza pans with holes.

Combine and let stand 10 minutes:
3 cups warm water
2 TB plus 1 tsp yeast
1 TB sugar

Add:
8 1/2 cups flour (I do half of it whole wheat flour)
1 TB salt
1/4 cup plus 2 TB oil (preferably olive)

Knead (for this amount, I use my mixer). Let sit 5 minutes (or cover and let it rise for a while, whichever you have time for). Divide dough into 4 parts. Roll out one part of the dough to desired thickness on the counter with a rolling pin (use extra flour or spray Pam on the counter and roller to prevent sticking). Transfer dough to pan. Beat an egg and put a small amount of the egg over the crust for an eggwash. Prick the dough with a fork before putting in the oven to prevent big air bubbles. (If you have crusts waiting for the oven, spritz them with water to prevent them drying out.)

Prebake crusts for 10 minutes. Then top as desired and bake for an additional 5-10 minutes.