Description
A collection of various bread recipes including dinner rolls, cloud bread, no knead dutch oven bread, and beer bread, with options for dairy-free substitutes.
Ingredients
- 1 cup warm 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))
- 2 tbsp butter ((for brushing, melted))
- 3 large eggs ((separated))
- 3 tbsp cream of tartar
- 3 tbsp granulated sugar
- 1 pinch salt
- Optional: Sesame seeds or everything bagel seasoning
- 3 cups all-purpose flour
- 1 ¼ tsp instant yeast
- 1 ¾ tsp salt
- 1 ½ cups warm water ((approx. 100°F))
- 3 cups all-purpose flour
- 1 packet active dry yeast ((2 ¼ tsp))
- 1 tbsp sugar
- 1 tsp salt
- 1 bottle lager or pale ale ((12 oz))
- 4 tbsp butter ((melted))
- 1 tbsp garlic powder
Instructions
- Whisk warm milk, sugar, and yeast; let sit 5–10 minutes until foamy. Add egg and 3 tbsp melted butter; whisk smooth. Stir in flour and salt to form shaggy dough. Knead by hand for 6–8 minutes or mixer on medium-low for 5 minutes until smooth and elastic. Place in greased bowl, cover, and rise in warm spot for 1–1.5 hours until doubled. Punch down, divide into 12 balls, and arrange in greased 9×13 inch pan with 1 inch spacing. Cover and rise again for 30–45 minutes while preheating oven to 375°F (190°C). Bake for 15–18 minutes until golden brown and hollow when tapped. Brush with remaining 2 tbsp melted butter and cool in pan for 5 minutes.
- Preheat oven to 300°F (150°C) and line baking sheet with parchment paper. Separate eggs ensuring no yolk touches whites. Whip egg whites and cream of tartar on medium-high speed until soft peaks form, then gradually add sugar and salt one tablespoon at a time until stiff, glossy peaks form. Gently fold in yolks using a cutting motion until yellow disappears. Drop three mounds onto sheet spaced 2 inches apart, smoothing tops slightly. Sprinkle with sesame seeds or seasoning if desired. Bake for 25–30 minutes until bottoms are golden and tops are dry. Cool completely on the sheet before handling.
- Combine flour, instant yeast, and salt in a large bowl. Pour in warm water and mix with wooden spoon until shaggy and sticky dough forms. Cover tightly and let sit at room temperature for 12–18 hours until risen and bubbly. About 30 minutes before baking, place empty Dutch oven with lid in oven and preheat to 450°F (230°C). Flour work surface, dump dough out, and fold edges into center 4–5 times to form rough ball; flip seam side down. Remove hot pot, drop dough inside, and score top with knife. Cover and bake for 30 minutes. Remove lid and bake uncovered for another 15–20 minutes until deep golden brown and internal temperature reaches 205°F (96°C). Transfer to wire rack and cool for at least 30 minutes before slicing.
- Preheat oven to 375°F (190°C) and grease 9×5 inch loaf pan. Whisk together flour, yeast, sugar, salt, and garlic powder in a large bowl. Pour in beer and 4 tbsp melted butter; stir just until combined, leaving batter thick and lumpy. Scrape into prepared pan and smooth top. Bake for 45–55 minutes until golden brown and toothpick comes out clean; cover loosely with foil if top browns too quickly. Let cool in pan for 10 minutes, run knife around edges, and transfer to wire rack to slice.
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Category: Bread
- Cuisine: Various
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Dinner Rolls Tips: If your kitchen is cold, place covered dough in the microwave (turned off) with a cup of hot water next to it to create a warm environment for rising. Cloud Bread Tips: Cloud bread is best eaten the same day. If storing, keep them in an airtight container at room temperature for up to 2 days, though they may lose some fluffiness. No Knead Dutch Oven Bread Tips: If you do not have a Dutch oven, bake the loaf on a baking stone or inverted baking sheet with a pan of ice cubes placed in the bottom of the oven to generate steam. Beer Bread Tips: Ensure the beer is at room temperature before adding it to the mix; cold beer can shock the yeast and slow the rise.