Here are some Recipes on my breads I have made. I have played with the recipes and this is how I like my bread. But, If you want you could change the recipe anyway you want. I believe using dry yeast does not have the same effect as wet yeast. But, that’s how I feel. I also found out how to make bread (brötchen) in german. They are little bread rolls. crunchy on the outside and soft on the inside. That is the very first recipe.

Crusty German bread rolls

Ingredients

  • 3½ cups  white flour (bread flour)
  • 3 teaspoons  instant yeast or 1 cube yeast ( depends on the size of the cube)
  • ½ cup milk
  • ¾ cup water
  • ½ teaspoon sugar
  • ½ teaspoon salt

One (0.6 ounce) cube of Fresh Compressed/Cake Yeast equals 1 envelope (or packet) of Active Dry Yeast.

Instructions

  1. Pour half of the water (or all the milk) into a mixing bowl and add the yeast. stir until the yeast starts to dissolve.
  2. Add the rest of the ingredients and most of the remaining water. Keep 2 to 3 tablespoons of water aside – you may not need all the water.
  3. 3½ cups white flour (bread flour),1½ teaspoons barley malt flour, ½ teaspoon sugar, ½ teaspoon salt
  4. knead for 12 minutes on a medium speed.
  5. If you are kneading by hand, knead for 20 minutes.
  6. In either case, add the extra water 1 tablespoon at a time if the dough seems too dry. Once the dough has been kneaded, place it in the mixing bowl and cover the bowl with a layer of plastic wrap and a clean cloth and leave it in a draught-free place for 30 minutes.
  7. If you don’t use the barley malt flour, leave the dough for at least one hour.
  8. The dough should double in size. Knock down the dough and divide it into 12 equal pieces. Roll each piece into a ball.
  9. Shape the rolls as follows:
    1. Flatten each ball of dough in your hand to form a circle and then fold it over to form a semi-circle.
    1. Roll this lightly to form a fat sausage shape.
    1. Place it seam-side down on a lightly floured surface.

Cover the rolls with a clean towel and leave to rise for 20 minutes. While the rolls are rising, preheat the oven to 220°C/430°F. Add one cup of water to an ovenproof dish and place this on the bottom shelf of the oven. This will create a steamy environment in the oven to help crisp the rolls.

Leave plenty of room between the rolls because they will spread, and you don’t want the rolls to touch each other as they bake.

Place the baking tray in the oven (be careful when you open the oven door, the steam will be hot), and bake the rolls for 18 minutes. After 18 minutes remove the dish of water from the oven and leave the rolls for 2 minutes longer to crisp up.

Remove the rolls from the oven and let them cool on a wire rack.

Banana Bread

Ingredients

  • 3 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • 3/4 c. brown sugar
  • 6 tbsp. unsalted butter, melted, cooled
  • 2 c. mashed ripe bananas (from about 3 large)
  • 2 tsp. pure vanilla extract

Directions

  1. Place a rack in centre of oven; preheat to 350°. Grease an metal loaf pan with cooking spray and line with parchment, leaving an overhang on both long sides. In a medium bowl, whisk flour, baking soda, and salt until combined.
  2. In a large bowl, whisk eggs, brown sugar, and butter until smooth. Add bananas and vanilla and whisk until well combined (batter will be slightly lumpy). Fold in dry ingredients until incorporated. 
  3. Pour batter into prepared pan, smooth top with a rubber spatula.
  4. Bake bread until risen, golden brown on top, and a tester inserted into the centre comes out with a few moist crumbs attached, 50 to 60 minutes. 
  5. Let cool in pan at room temperature at least 1 hour. Using parchment overhang, lift bread out of pan and slice.

Brioche Bread

Ingredients

FOR THE SPONGE

  • 1 c. all-purpose flour
  • 1 packet or 2 1/4 tsp. active dry yeast
  • 1/2 c. milk, lukewarm

FOR THE DOUGH

  • 6 large eggs, room temperature
  • 3 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 2 tsp. kosher salt
  • 1 c.  butter, softened, plus more for pans

FOR THE EGG WASH

  • 1 large egg
  • 1 tbsp. water
  • Kosher or sea salt, for sprinkling

Directions

  1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. Preheat oven to 375°.
  2. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
  3. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
  4. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces. 
  5. Grease loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 
  6. Bake until deeply golden on top and the centre of the loaf registers between 190° and 205°, about 30 minutes. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Maple Bacon Bread

Ingredients

  • 3 cups flour
  • 1 cube yeast.
  • 3 tbsp. melted butter.
  • 3 tbsp. maple syrup, divided.
  • 1/4 c. brown sugar
  • 2 tbsp. granulated sugar
  • Pinch kosher salt
  • 8 slices bacon cooked and crumbled.
  • 1 1/2 c. powdered sugar
  • 2 tbsp. milk

Directions

  1. Preheat oven to 350° and grease a loaf pan.
  2. In mixer fitted with the hook attachment, add flour, yeast, and milk. Using a spatula, mix until well combined, for about 15 min. then cover with plastic wrap and let sit for 45 minutes.
  3. Then cut the dough into hand size pieces. Like Biscuits.
  4. In a medium bowl, mix the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess.
  5. Add Biscuits to a cake pan and stack next to each other, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
  6. Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf.
  7. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
  8. While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.

Homemade Biscuits

Ingredients

  • 3 1/2 c. all-purpose flour
  • 2 tbsp. baking powder
  • 1 tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 c. very cold unsalted butter, plus more, melted, for brushing
  • 1 c. cold buttermilk

Directions

  1. Preheat oven to 425º and line a large baking sheet with parchment. In a large bowl, whisk flour, baking powder, granulated sugar, and salt.
  2. Using a box grater, grate butter over flour mixture and quickly toss with your hands to incorporate. Using a wooden spoon, make a well in the centre of dough and pour in 1 cup buttermilk. Stir until just beginning to come together, then turn out onto a work surface.
  3. Form dough into a rectangle about 1″ thick. Starting on a long side, fold dough into thirds, like folding a letter. Using a rolling pin, gently pat back to a 1″-thick rectangle. Repeat folding process, working fast so butter doesn’t melt.
  4. Pat dough to a 1″-thick rectangle. Using a 2″ round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out rounds. Transfer to prepared sheet, spacing about 1/2″ apart. Bring together dough scraps and cut out more rounds.
  5. Brush tops of rounds with melted butter. Bake biscuits until flaky and tops are lightly golden, about 20 minutes. Serve warm.

Zucchini Bread

Ingredients

  • 3 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 3/4 c.  brown sugar
  • 1/2 c.  sugar
  • 1/2 c. butter, melted, cooled.
  • 1/2 c. vegetable oil
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 3 1/2 c. grated zucchini.

Directions

  1. Preheat oven to 350°. Grease a loaf pan with cooking spray.
  2. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda. 
  3. In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan, smooth top. 
  4. Bake bread until a tester inserted into the centre comes out clean, about 1 hour 15 minutes. Let cool completely before slicing. 

Irish Brown Bread

Ingredients

  • 1 c. all-purpose flour, plus more for dusting
  • 3 c. whole wheat flour
  • 2 tbsp sugar
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 3 tbsp. cold unsalted butter, cubed
  • 3 large egg
  • 1 2/3 c. buttermilk

Directions

  1. Preheat oven to 425° and lightly grease a large cast-iron skillet with cooking spray.
  2. In a large bowl, whisk all-purpose flour, whole wheat flour, granulated sugar, baking soda, and salt. Add butter and, using your hands, mix until pea-sized and some slightly larger pieces form.
  3. In a small bowl, whisk egg and buttermilk. Make a well in centre of flour mixture. Add egg mixture to well and, starting from the centre, mix with a wooden spoon until dough is too stiff to stir.
  4. Turn out dough onto a lightly floured surface. With floured hands, form dough into a ball as best you can, then knead until no dry streaks remain, about 30 seconds. Don’t overwork or bread will turn out tough.
  5. Transfer dough to prepared skillet or baking sheet. Using a very sharp knife, score a 1/2″-deep X on top.
  6. Bake bread 15 minutes, then reduce oven temperature to 400°. Continue to bake until bread is golden brown and bottom sounds hollow when tapped, 30 to 35 minutes more.
  7. Let cool 5 to 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted.

Pumpkin Nutella Bread

Ingredients

  • 3 c.  all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt 
  • 2 large eggs
  • 1 1/4 c. pumpkin puree
  • 3/4 c. sugar
  • 1/2 c. vegetable oil 
  • 1/4 c. buttermilk
  • 1 tsp. vanilla extract
  • 1/2 c. Nutella

Directions

  1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt until combined.
  2. In a large bowl, whisk eggs, pumpkin puree, granulated sugar, oil, buttermilk, and vanilla until smooth. Add dry ingredients and fold with a rubber spatula until just combined. Transfer 1 cup batter to a small bowl and stir in Nutella.
  3. Using an ice cream scoop or measuring cup, place about 1/4 cup pumpkin batter in one corner of prepared pan. Place about 1/4 cup Nutella batter directly next to it. Repeat alternating scoops of batter to cover bottom of pan; the mixture will resemble a checkerboard pattern. Repeat with remaining batter to form a second layer.
  4. Place the end of a chopstick or skewer into batter and drag back and forth across batter. Rotate pan 90° and drag back and forth across batter again.
  5. Bake bread until a tester inserted into the centre comes out clean, 60 to 65 minutes. Let cool 15 minutes. Carefully remove bread from pan, transfer to a wire rack, and let cool completely.

Pumpkin Nutella Bread

Ingredients

  • 3 c.  all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt 
  • 3 large eggs
  • 1 1/4 c. pumpkin puree
  • 3/4 c. sugar
  • 1/2 c. vegetable oil 
  • 1/4 c. buttermilk
  • 1 tsp. vanilla extract
  • 1/2 c. Nutella

Directions

  1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt until combined.
  2. In a large bowl, whisk eggs, pumpkin puree, granulated sugar, oil, buttermilk, and vanilla until smooth. Add dry ingredients and fold with a rubber spatula until just combined. Transfer 1 cup batter to a small bowl and stir in Nutella.
  3. Using an ice cream scoop or measuring cup, place about 1/4 cup pumpkin batter in one corner of prepared pan. Place about 1/4 cup Nutella batter directly next to it. Repeat alternating scoops of batter to cover bottom of pan; the mixture will resemble a checkerboard pattern. Repeat with remaining batter to form a second layer.
  4. Place the end of a chopstick or skewer into batter and drag back and forth across batter. Rotate pan 90° and drag back and forth across batter again.
  5. Bake bread until a tester inserted into the centre comes out clean, 60 to 65 minutes. Let cool 15 minutes.
  6. Carefully remove bread from pan, transfer to a wire rack, and let cool completely.

TOPPING

  • 1/2 c. powdered sugar
  • 4 to 6 tsp. whole milk, plus more as needed.
  • 1/4 c. chopped pecans, toasted.

Directions

  1. Preheat oven to 350°. Coat a loaf pan with nonstick spray.
  2. In a large bowl, whisk together eggs, sour cream, and sugar until combined. Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.
  3. Use a rubber spatula to fold in flour and baking powder until just combined. Fold in pecans and raisins.
  4. Transfer batter to prepared loaf pan. Bake until a toothpick inserted in centre comes out clean, 60 to 70 minutes. Set on a rack and cool completely in pan.
  5. Make topping: In a small bowl, whisk together powdered sugar and 4 teaspoons milk. Add up to 2 teaspoons more milk until icing is just barely runny.
  6. Remove loaf from pan and transfer to a cutting board. Drizzle icing all over top of loaf, letting it drip down sides. Sprinkle toasted pecans on top. Slice and serve immediately.

Lemon Blueberry Bread

Ingredients

FOR THE BREAD

  • 3 c. plus 2 tbsp. all-purpose flour, divided
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 c. butter, softened
  • 1 1/4 c. sugar
  • Zest and juice of 1 large lemon
  • 3 large eggs
  • 1 tsp.  vanilla extract 
  • 1/2 c. sour cream
  • 1 1/2 c. Blueberries

FOR THE GLAZE

  • 1/2 c. blueberries
  • Juice of 1 lemon
  • Pinch kosher salt
  • 1 1/2 c. powdered sugar

Directions

  1. Preheat oven to 350° and grease a loaf pan with cooking spray. In a medium bowl, combine 2 cups flour, baking powder, baking soda, and salt. 
  2. In a large bowl using a hand mixer, beat butter, sugar, and lemon zest together. Add eggs, one at a time beating well after each addition, then add vanilla.
  3. Add dry ingredients and mix until almost incorporated with just a few dry spots. Add sour cream and lemon juice and beat until just combined.
  4. In a small bowl, toss blueberries with remaining 2 tablespoons flour. Fold into batter. 
  5. Transfer batter to prepared pan and smooth top. Bake until a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to let cool completely. 
  6. Make glaze: In a small pot over medium heat, add blueberries, lemon juice, and a pinch of salt. Cook until blueberries are completely soft and bursting, about 5 minutes. Stir occasionally, smashing blueberries with the back of a wooden spoon. 
  7. Strain through a fine mesh strainer into a medium bowl, pressing as much juice out as possible. Add powdered sugar and stir until thickened. Add more sugar to thicken glaze as needed or add a little more lemon juice to thin if needed. 
  8. Pour glaze over cooled cake. Let harden for 15 minutes before slicing.