Description
Master four versatile breads ranging from fluffy dinner rolls to airy cloud bread, perfect for any meal or snack.
Ingredients
- 1 cup warm whole milk ((110°F))
- 2 ¼ tsp active dry yeast ((1 packet))
- 2 tbsp granulated sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp salt
- 3 tbsp unsalted butter ((melted))
- 1 egg yolk mixed with (1 tsp water)
- 3 large eggs ((separated))
- 3 tbsp cream cheese ((softened))
- 3 tbsp almond flour
- 3 tbsp granulated erythritol or sugar
- ½ tsp cream of tartar
- Paprika or sesame seeds ((optional))
- 3 cups all-purpose flour
- 1 ¼ tsp instant yeast
- 1 ¾ tsp salt
- 1 ½ cups cold water
- 3 cups self-rising flour
- 1 cup beer ((room temperature))
- 1 tbsp sugar
- 1 stick unsalted butter ((melted))
- 1 tsp garlic powder ((optional))
Instructions
- Activate yeast by whisking warm milk, sugar, and yeast; let sit 5–10 minutes until foamy. Stir in whole egg and melted butter. Add flour and salt; knead on low speed for 6–8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and rise in a warm spot for 1–1.5 hours until doubled. Punch down, divide into 12 pieces, shape into balls, and place in a greased 9×13 inch pan. Cover and rise again for 30–45 minutes while preheating oven to 375°F (190°C). Brush tops with egg wash and bake for 15–18 minutes until deep golden brown and internal temperature reaches 190°F (88°C). Cool in pan for 5 minutes before transferring to a wire rack.
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Separate eggs ensuring no yolk touches whites. Whip whites with cream of tartar on medium-high speed until frothy, then gradually add sweetener until stiff, glossy peaks form. Mash cream cheese until smooth, mix in yolks one at a time, then stir in almond flour to form a thick paste. Gently fold cream cheese mixture into egg whites until just streaks remain. Scoop three mounds onto the sheet, flatten slightly into 3-inch circles, and sprinkle with paprika or seeds if desired. Bake for 25–30 minutes until bottoms are lightly golden and tops are set. Cool on the pan for at least 10 minutes before serving.
- Whisk flour, instant yeast, and salt in a large bowl. Pour in cold water and stir until a shaggy, sticky dough forms. Cover tightly and let sit at room temperature (70°F/21°C) for 12–18 hours until bubbly and domed. About 30 minutes before baking, place a 5-quart Dutch oven in the oven and preheat to 450°F (230°C). Turn dough onto a heavily floured surface, gently fold edges to center to form a rough ball, and dust top with flour. Carefully remove hot pot, transfer dough inside, and cover with lid. Bake covered for 30 minutes, then remove lid and bake uncovered for another 15–20 minutes until crust is deep mahogany brown and sounds hollow when tapped. Transfer to a wire rack and wait at least 30 minutes before slicing.
- Preheat oven to 375°F (190°C) and grease a 9×5 inch loaf pan. Combine self-rising flour, sugar, and garlic powder in a large bowl. Pour in beer and melted butter, stirring gently just until moistened; do not overmix. Scrape batter into the prepared pan and smooth the top. Bake for 45–55 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Category: bread
- Cuisine: various
Nutrition
- Serving Size: 1
Keywords: Dinner Rolls Tips: If your kitchen is cold, place the covered dough in the microwave with a cup of boiling water next to it to create a warm, humid environment for rising. Cloud Bread Tips: If the bread collapses after cooling, you likely under-whipped the egg whites or overmixed the batter during the folding stage. No Knead Dutch Oven Bread Tips: If you don't have a Dutch oven, bake the loaf on a preheated baking stone or heavy sheet pan placed upside down, and pour a cup of ice cubes into a separate pan on the bottom rack to generate steam. Beer Bread Tips: Do not use non-alcoholic beer unless specified, as the lack of alcohol and different carbonation levels can affect the rise and flavor balance.