3 Basic Bread Recipes

Many bread recipes call for a standard loaf pan lined with parchment paper, as shown in the first figure. Most of the doughs are gently patted into a square (see the second figure), and then rolled up. As you roll the squared bread dough, you slightly tuck in the ends (see the third figure). After rolling, you can pinch the seam closed before being placed into the parchment-lined loaf pan for baking.

Lining a loaf pan with parchment paper.

Dough gently patted into a square.

Rolling a bread log for a loaf pan.

Cutting into a warm loaf of bread is tempting, but let your breads cool completely before taking that first slice.

Dark Rye Bread

Prep time: 20 minutes plus 1 hour 15 minutes for rising

Bake time: 35 minutes

Yield: 10 slices

Ingredients

7 grams (2-1/2 teaspoons) active dry yeast

207 grams (3/4 cup plus 2 tablespoons) warm water

240 grams (2 cups) all-purpose flour

103 grams (1 cup) dark rye flour

11.4 grams (5 teaspoons) caraway seeds, divided

9 grams (1-1/2 teaspoons) kosher salt

30 grams (2 tablespoons plus 1 teaspoon) canola oil or bacon fat drippings, divided

1 egg, whisked

Directions

1. In the bowl of a stand mixer with a dough hook attached, place the yeast, water, all-purpose flour, rye flour, and 8 grams (4 teaspoons) of the caraway seeds.
2. Stir together on low speed (level 1) for 1 minute.
3. Allow the dough to rest for 10 minutes.
4. Add the salt and 28 grams (2 tablespoons) oil and knead on medium-low speed (level 2) for 5 minutes.
5. Rub the surface of the dough with the remaining 5 grams (1 teaspoon) of oil.
6. Cover the bowl with a damp tea towel and let the dough rise for 45 minutes or until it has doubled in size.
7. Place the dough onto a floured surface.
8. Gently press and flatten the dough to release excess air bubbles.
9. Form the dough into an 8-x-8-inch square.
10. Roll up the dough into a log, tucking in the ends as you roll the dough.
11. Spray a bread pan with cooking spray and line the pan with parchment paper.
12. Place the dough, seam side down, into the bread pan.
13. Cover and allow the dough to rise for 30 minutes.
14. Preheat the oven to 400 degrees F.
15. Brush the top of the bread dough with the whisked egg and sprinkle with the remaining 2 grams (1 teaspoon) of caraway seeds.
16. Bake for 30 to 35 minutes or until the bread reaches an internal temperature of 180 to 190 degrees F.
17. Remove the bread from the bread pan by lifting the parchment paper.
18. Allow the bread to cool at least 1 hour before slicing and serving.

After cooling, wrap in a tea towel and store up to two or three days in a bread box or brown paper bag at room temperature.

Vary it! Add a teaspoon of dried dill for a vibrant twist in flavors.

Grandma’s White Bread

Bake time: 35 minutes

Yield: 10 servings

Ingredients

300 grams (1-1/4 cups plus 1 teaspoon) warm water

7 grams (1 packet or 21/4 teaspoons) active dry yeast

20 grams (5 teaspoons) granulated sugar

500 grams (4 cups) bread flour

28 grams (2 tablespoons) butter, softened or at room temperature

9 grams (1-1/2 teaspoons) kosher salt

Directions

1. In the bowl of a stand mixer with a dough hook attached, place the water, yeast, and sugar.
2. Stir to mix on low speed (level 1).
3. Allow the mixture to rest for 10 minutes to see that yeast is active and bubbly.
4. Add the flour.
5. Turn the stand mixer on to low speed (level 2) and knead the dough for 3 minutes.
6. Add the butter and salt to the mixing bowl, and turn the stand mixer on to medium-low speed (level 2 to 3).
7. Knead the dough for 5 minutes, scraping down the sides as needed at the beginning.
8. Remove the dough hook.
9. Cover the bowl with a damp tea towel, and place in a warm, draft-free spot in your kitchen.
10. After 1 1/2 hours, check to see if the dough has doubled in size. If it hasn’t, cover the bowl and allow the dough to rise for another 30 minutes. If it has doubled in size, take the dough out of the bowl and place it on a floured surface.
11. Gently press and flatten the dough to release the excess air bubbles.
12. Form the dough into a 8-x-8-inch square.
13. Roll up the dough into a log, tucking in the ends as you roll the dough.
14. Spray a bread pan with cooking spray.
15. Place a piece of parchment paper into the bread pan.
16. Place the dough, seam side down, into the bread pan.
17. Cover and allow the dough to rise for 30 minutes.
18. Preheat the oven to 350 degrees F.
19. Bake the bread for 30 to 35 minutes or until it reaches an internal temperature of 180 to 190 degrees F.
20. Remove the bread from the bread pan by lifting the parchment paper.
21. Allow the bread to cool at least 1 hour before slicing and serving.

After cooling, wrap in a tea towel and store up to two days in a bread box or brown paper bag at room temperature.

Wheat Sandwich Bread

Bake time: 30 minutes

Yield: 10 servings

Ingredients

245 grams (1 cup) milk

28 grams (2 tablespoons) cold butter

170 grams (1-1/2 cups) whole-wheat flour

12 grams (1 tablespoon) sugar

40 grams (2 tablespoons) molasses

7 grams (1 packet or 2-1/4 teaspoons) active-dry yeast

42 grams (1/2 cup) wheat germ

120 grams (1 cup) all-purpose flour

9 grams (1-1/2 teaspoons) kosher salt

Directions

1. In a small saucepan, heat the milk over medium heat, stirring constantly, until small bubbles begin to form, about 5 minutes.
2. Remove the pan from the heat and add the butter to cool the mixture.
3. In the bowl of a stand mixer with a dough hook attached, add the whole-wheat flour, sugar, and molasses.
4. Pour in the warm milk and turn the mixer on low speed (level 1). Mix for 1 minute.
5. Add in the yeast and mix for 1 more minute.
6. Let the mixture rest for 10 minutes.
7. In a separate bowl, mix together the wheat germ, all-purpose flour, and salt.
8. Add the dry ingredients to the stand mixer bowl.
9. Knead on medium-low speed (level 2) for 5 minutes, scraping down the sides as needed.
10. Cover the bowl with a damp tea towel and allow to rise for 1 hour or until it has doubled in size.
11. Place the dough onto a floured surface.
12. Gently press and flatten the dough to release excess air bubbles.
13. Form the dough into a 8-x-8-inch square.
14. Roll up the dough into a log, tucking in the ends as you roll the dough.
15. Spray a bread pan with cooking spray and line the pan with parchment paper.
16. Place the dough, seam side down, into the bread pan.
17. Cover and allow the dough to rise for 1 hour.
18. Preheat the oven to 400 degrees F.
19. Bake the bread for 25 to 30 minutes or until it reaches an internal temperature of 180 to 190 degrees F.
20. Remove the bread from the bread pan by lifting the parchment paper.
21. Allow the bread to cool at least 1 hour before slicing and serving.

After cooling, wrap in a tea towel and store up to three to five days in a bread box or brown paper bag at room temperature.

Vary it! If you have bacon fat drippings, you can replace the butter with bacon fat. It adds a subtle, smoky flavor to the bread and is a great way to use up rendered fat.