bread recipe?

Question

We stayed at a farmstead around 10 years ago where they made homemade bread which was more like a scone texture. I have been having hard time trying to find a similar recipe. Does anyone have any suggestions?

Answer 1

Well, in Home ec we made pretzels with the dough, you can also make scones,rolls and all sorts of stuff:

1 and 1/4 cup water
1 Tbs oil
1 Tbs sugar
1 and 1/2 tsp salt
1 Tbs yeast
3 cups flour

1.measure water and oil
2.heat liquid in microwave until warm ( I suggest about 20-30 sec)
3.measure sugar, yeast, salt and 1 and 1/2 cups flour
4.add liquid ingriedients to dry ingriedients
5.mix/beat on high for 3 to 4 min.
6. measure remaining flour
7. add it to dough (save about a tablespoon for the board u will knead it on)
8. knead the dough 300 times (about 8-10 min.)
9. let rise until double
10. punch down
11.shape
12. let rise until double again
13. bake at 375 degrees F for 20-25 min. for bread (20 min. for rolls)

Answer 2

bread like a scone! it is dificult! i know about 300 tips of breads. one homemade bread! maybe,it was used the sourdough!
i have one recipe of country bread, if it help you.....
50 g sourdough
200 ml warm water
2 tsp salt
2 tb vegetal oil
about 500 g bread flour
corn flour or white flour to powder
baking 35 min / 180 g. celsius
mery christmas!

Answer 3

Try going to food website such as foodnetwork.com

Answer 4

corn bread and banana bread. and go 2 www.foodnetwork.com

Answer 5

Sunflower Seed Bread

Ingredients
•3-1/2 to 4 cups all-purpose flour
•1 package active dry yeast
•1/2 cup milk
•3 tablespoons sugar
•2 tablespoons margarine or butter
•1/2 teaspoon salt
•1 egg
•1 tablespoon finely shredded orange peel (set aside)
•1/2 cup orange juice
•2/3 cup shelled sunflower seeds
•Melted margarine or butter (optional)
•Honey (optional)

Directions
1. In a large mixing bowl combine 1-1/2 cups of the flour and the yeast.
2. In a small saucepan heat and stir milk, sugar, the 2 tablespoons margarine or butter, and the salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl; add egg and orange juice. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in sunflower seeds, orange peel, and as much of the remaining flour as you can.
3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover; let rise in warm place until double in size (1-1/4 to 1-1/2 hours).
4. Punch dough down. Cover; let rest 10 minutes. Meanwhile, grease an 8x4x2-inch loaf pan. Shape dough into loaf; place in prepared pan. Cover; let rise in warm place until double in size (30 to 45 minutes). If desired, brush top with melted margarine or butter.
5. Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Immediately remove from pan. Cool on wire rack. If desired, serve with honey. Makes 1 loaf (16 servings).


Cinnamon Swirl Bread for 16
Ingredients
•3/4 cup milk
•1 egg
•3 tablespoons margarine or butter
•3 cups bread flour
•3 tablespoons granulated sugar
•3/4 teaspoon salt
•1-1/4 teaspoons active dry yeast or bread machine yeast
•1/3 cup chopped walnuts or pecans, toasted
•1/3 cup packed brown sugar
•1-1/2 teaspoons ground cinnamon
•1 tablespoon margarine or butter
•Sifted powdered sugar

Directions
1.Add the first 7 ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2.Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.
3.On a lightly floured surface, roll dough into a 14x9-inch rectangle. Spread with 1 tablespoon margarine or butter and sprinkle with filling. Starting from both short sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9x5x3-inch loaf pan. Cover; let rise about 30 minutes or until nearly double.
4.Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent over browning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 1 loaf (16 servings).
Make-Ahead Tip: Bake and cool bread. Do not dust with powdered sugar. Wrap in foil and place in large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm. Serve as above.


Apple Butter-Banana Bread
Ingredients
•1-1/2 cups all-purpose flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon ground cinnamon
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•1/8 teaspoon ground nutmeg
•2 slightly beaten eggs
•3/4 cup sugar
•1/2 cup mashed ripe banana (2 small)
•1/2 cup apple butter
•1/4 cup canola or cooking oil

Directions
1. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Make a well in center of the flour mixture; set aside.
2. In a medium bowl combine eggs, sugar, banana, apple butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.
3. Bake in a 350 degree oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes: 1 loaf (16 servings)


Sour Cream Bread
Ingredients
•2-1/4 to 2-3/4 cups all-purpose flour
•1 package active dry yeast
•1/2 cup dairy sour cream
•1/4 cup sugar
•1/4 cup water
•1/4 cup butter or margarine
•1/2 teaspoon salt
•1 beaten egg
•1/2 of an 8-ounce package cream cheese, softened
•1/3 cup sugar
•1 teaspoon vanilla
•1 recipe Powdered Sugar Icing (see below)

Directions
1. In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, the water, butter or margarine, and salt just until warm (120 degrees F. to 130 degrees F.) and butter almost melts. Add sour cream mixture to flour mixture along with the egg. Beat with electric mixer on low to medium speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Meanwhile, for filling, in a small mixing bowl stir together cream cheese, the 1/3 cup sugar, and vanilla; set aside. Lightly grease a baking sheet; set aside.
4. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Roll up, jelly-roll style, starting from a long side. Seal seam. Place, seam side down, on prepared baking sheet. Make 1/4-inch-deep cuts across top of loaf at 2-inch intervals. Cover; let rise in warm place for 30 minutes. Bake in a 350 degree F. oven for 30 to 35 minutes or until golden. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool slightly on a wire rack. Drizzle with Powdered Sugar Icing. Serve warm with fresh fruit, if desired. Makes 10 servings.
Powdered Sugar Icing: In a bowl mix 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until the icing is easy to drizzle.
Make-Ahead Tip: Mix and knead dough as above. Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and chill dough in the refrigerator for 24 hours. Remove from refrigerator and let stand, covered, at room temperature for 20 minutes. Punch dough down. Continue as directed above.


Lemon Drop Bread
Ingredients
•1/4 cup coarsely crushed lemon drops
•3/4 cup milk
•1 egg
•2 tablespoons frozen lemonade concentrate, thawed
•2 tablespoons margarine or butter, cut up
•3 cups bread flour
•2 tablespoons sugar
•1-1/2 teaspoons finely shredded lemon peel
•3/4 teaspoon salt
•1 teaspoon active dry yeast or bread machine yeast
•1/2 cup sifted powdered sugar
•1 teaspoon lemon juice
•1/4 teaspoon vanilla
•Milk

Directions
1. Reserve 1 tablespoon of the crushed lemon drops. Add the remaining lemon drops and next 9 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions, adding the lemon drops with the flour. Select the basic white bread cycle and desired color setting.
2. In a small bowl combine powdered sugar, lemon juice, and vanilla. Stir in enough milk (1 to 2 teaspoons) to make an icing of drizzling consistency. Drizzle over cooled loaf. Sprinkle with the reserved lemon drops. Makes 16 servings.


Apple-Cinnamon Bread
Ingredients
•2-1/2 to 3 cups all-purpose flour
•1 package active dry yeast
•2/3 cup fat-free milk
•2 tablespoons granulated sugar
•1 tablespoon cooking oil
•1/8 teaspoon salt
•1/4 cup refrigerated or frozen egg product, thawed
•Nonstick spray coating
•1/4 cup packed brown sugar
•1 teaspoon ground cinnamon
•1 medium cooking apple, chopped (1 cup)
•1/3 cup sifted powdered sugar (optional)
•1 to 1-1/2 teaspoons apple juice or fat-free milk (optional)

Directions
In a large mixing bowl combine 1 cup of the flour and the yeast. In a small saucepan heat and stir the milk, granulated sugar, oil, and salt just until warm (120 degrees to 130 degrees F). Add to flour mixture along with egg product. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Spray an 8x4x2-inch loaf pan with nonstick coating. Set aside. In a small mixing bowl stir together brown sugar and cinnamon. Set aside. Roll dough into a 12x8-inch rectangle. Brush lightly with water. Sprinkle with the cinnamon mixture. Top with apple.
Starting from a short side, roll into a spiral. Seal edge and ends. Place, seam down, in prepared pan. Cover and let rise until nearly double in size (about 30 minutes). Bake in a 375 degree F. oven for 25 to 30 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil during the last 10 to 15 minutes of baking to prevent overbrowning.) Remove from pan; cool on a wire rack.
If desired, stir together powdered sugar and enough apple juice or milk to make of drizzling consistency. Drizzle over top of loaf. Makes 1 loaf (16 servings).
Make-Ahead Tip: Prepare and bake bread as directed. Do not drizzle with icing. Wrap loaves in heavy foil; freeze for up to one month. To serve, thaw loaves at room temperature. If desired, prepare icing and drizzle over loaves.

Show me ur favorite breads