Bread is the most widely consumed food around the world. The scent of freshly baked bread in the air can stop a person in their tracks as they close their eyes, smile, and soak in a heavenly smell. It is often the first item brought to the table at a restaurant, and there are not many meals that are not complemented by a slice or loaf of bread.
For 6,000 years, the method of adding yeast to crushed grains and water has been a favorite for bakers. As an important source of carbohydrates, it is also easily portable and compact, which may be one of the biggest reasons why it has been an integral part of our diet for thousands of years. Recent research suggests that humans started making bread over 30,000 years ago.
The National Academy of Sciences found traces of starch in mortar and pestle rocks. The earliest form of eating various grains was to mash them together with water to create gruel. People would also use dried and peeled roots that were ground into a flour and mixed with water. From there it was a short jump to laying the gruel onto hot rocks and letting it fry into a crispy biscuit.
This method of creating little cakes on hot rocks with little to no rising was continued through medieval times. These hearth cakes were patted out and cooked on iron griddles or flat stones that sat on top of glowing embers. Some cast iron baking tools would encompass the cakes or be placed on top of the cakes as hot ashes were piled around them. The captured steam from the dough would help unleavened bread dough rise, giving the bread a softer texture.
The light and fluffy bread we find in bakeries and grocery stores today is the result of innovations found throughout centuries of experimentation. Leavening is the beautiful key to the modern-day bread we love today. Experts suggest that the effect of yeast was discovered as the result of some yeast passing accidentally into a bowl of gruel. The yeast began eating away at the sugars present in the grain producing the bubbles that result in a light and airy bread. Commercial production of yeast can be traced back to 300 B.C. and the skilled bread makers of Ancient Egypt.
Bread grains would have been ground by hand between rocks, resulting in a course whole grain bread. The dark, rustic breads of Europe are close descendants of these early loaves. The Mesopotamians advanced the process of refining flour around 800 B.C. By using two flat circular stones stacked on top of one another, they would grind the grain by continuous rotation that was powered by draft animals or slaves.
This style of milling flour into a smooth, finely ground flour quickly became a status symbol as many people desired the whitest, most refined bread. Later, sifting was added to remove the bran and germ, making the flour even lighter for a fluffier, tastier addition to each meal.
While these fine loaves of pure wheaten flour were only enjoyed by the prosperous, those who were poor would grind and knead barley, rye, oats, dried beans, hazel and alder seeds, buckwheat, acorns, and, in very lean times, weed seeds and tree bark to create a meal of bread.
French baguettes and Italian ciabattas are famous for being sold in whole loaves to be cut at home. In the early twentieth century, ladies were encouraged to serve these artisanal loaves at lunches. The bread was to be sliced very thinly and the crusts were to be removed. Thick slices with crusts were deemed more appropriate for common workers rather than high society.
Today we can enjoy almost any type of bread we desire on any given day. While finding the perfect loaf may be easier than it was thousands of years ago, making a great loaf of homemade bread is an art that is slowly dying. As our lives get busier, modern convenience becomes a necessity. However, taking the time to create a warm, handmade loaf of bread would be an incredible addition to any cold evening or weekend.
Making a perfect loaf of bread takes time and patience. The amount of time and patience required depends on which type or style of bread you desire. No matter which kind of bread you choose, the results can be as unique as the person creating the loaf. From colors to textures, your homemade loaf of bread will be a labor of love that will be enjoyed by everyone at the table.
HEARTY NINE GRAIN BREAD
Ingredients:
• 3 1/2 cups whole grain flour blend
• 1 1/4 teaspoons salt
• 2 tablespoons brown sugar or molasses
• 2 teaspoons instant yeast
• 2 tablespoons butter
• 1 cup plus 2 tablespoons lukewarm water
Directions:
Mix and then knead all the ingredients by hand or mixer with a dough hook attachment, to make a smooth, satiny dough. The dough will start out very dry-looking, but should become soft, smooth, and slightly sticky as you knead. Adjust your dough consistency with additional flour or water as needed.
Cover the dough and allow it to rise for one hour, or until it’s somewhat puffy though not necessarily doubled in bulk. Next, shape your dough into a nine-inch log and place it in a lightly greased 9 by 5-inch loaf pan. Cover the pan and let the bread rise for about one hour, or until it has crowned about one inch over the rim of the pan. Toward the end of the rising time, preheat the oven to 350 degrees Fahrenheit.
Bake the bread for 35 to 45 minutes, or until its internal temperature registers 190 degrees F on an instant-read thermometer. If the bread seems to be browning too quickly, tent it lightly with foil after the first 20 minutes of baking. Remove the bread from the oven and turn it out of the pan onto a rack to cool.
ROSEMARY FOCACCIA
Ingredients:
• 1 3/4 cups warm water
• 1 packet active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus more for kneading
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 3/4 cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
• 1 tablespoon chopped fresh rosemary
Directions:
Combine the warm water, yeast and sugar in a small bowl. Stir to dissolve the sugar and yeast and let it sit until the mixture is foamy (about five minutes). In the bowl of a mixer fitted with a dough hook, combine the flour and one tablespoon of kosher salt. Mix briefly on low speed to combine. Add the yeast mixture and 1/2 cup of olive oil; mix on low speed until the dough comes together, then turn the speed up to medium and continue to knead for five to six minutes, until the dough becomes smooth and soft. Transfer the dough to a clean, very lightly floured surface.
Knead by hand briefly until the dough comes together into a smooth ball. Coat the inside of the bowl with about one teaspoon of olive oil. Return the dough to the bowl, flipping once so that both the top and bottom of dough are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size (about one to two hours).
Coat a 12 by 16-inch rimmed baking sheet with 1/4 cup of olive oil. (It will seem like a lot, but that’s what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over a few a times to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don’t poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about one hour.
While the dough is rising a second time, preheat the oven to 425 degrees and set the oven rack in the middle position. Sprinkle the top of the focaccia with the remaining 3/4 teaspoon kosher salt and rosemary, then lightly drizzle one to two teaspoons of olive oil on top so it pools in the indentations. Bake until golden brown (about 20 minutes). Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
IRISH SODA BREAD
Ingredients:
• Nonstick vegetable oil spray
• 2 cups all-purpose flour
• 5 tablespoons sugar, divided
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3 tablespoons butter, chilled, cut into cubes
• 1 cup buttermilk
• 2/3 cup raisins
Directions:
Preheat oven to 375 degrees. Spray an 8-inch-diameter cake pan with nonstick spray. Whisk the flour, four tablespoons sugar, baking powder, salt, and baking soda in a large bowl until it is well blended. Next, add the butter.
Using your fingertips, rub the mixture until it forms a coarse meal. Make well in center of flour mixture. Pour the buttermilk into the well. Gradually stir the dry ingredients into the milk to blend. Mix in the raisins. Flour your hands and then shape the dough into a ball. Transfer to the prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle the dough with the remaining one tablespoon of sugar. Bake your bread until brown and a tester inserted into the center comes out clean (about 40 minutes). Cool the bread in the pan for ten minutes and transfer to a cooling rack. Serve warm or at room temperature.
MOM’S FAMOUS HOMEMADE BREAD
Famous because of the flexibility, this incredible recipe has endless possibilities. We have listed our three favorites, but you should feel free to get creative and find your own personal favorite.
Ingredients:
• 2 cups warm water
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1/2 cup lard
• 4-5 cups white flour
Directions:
Mix the water, salt, sugar, and yeast. Allow the mixture to sit while the yeast activates and becomes slightly foamy (about five minutes). Mix in the lard with a whisk, breaking up the lard as much as possible. Add the flour, one cup at a time. Add flour until the dough is no longer sticky. Turn the flour out onto a floured surface and knead your dough until smooth. The longer you knead the dough, the better your bread will be (about 10-15 minutes). Lightly grease the mixing bowl with lard. It is okay that you will be greasing slightly over the remnants of your dough mixture. Place the dough back into the mixing bowl. Slightly turn the dough in the bowl to cover lightly with lard. Set aside and allow to rise for about an hour. Your dough will double in size.
Punch down the dough and divide into two loaves. For Farmhouse White Bread, skip to Baking Instructions. For one of the recipe variations below, take one loaf at a time and flatten each into an 8- by 12-inch rectangle and follow the instructions for the variation you would like to try.
CINNAMON ROLL BREAD
Ingredients:
• 1 stick salted butter, softened
• 1 cup light brown sugar
• Ground cinnamon
Directions:
On each rectangle, spread 1/2 stick of butter evenly. Then, evenly spread 1/2 cup light brown sugar on each. Next, sprinkle ground cinnamon over the brown sugar. Use as little or much as you like. Then, starting at one of the smaller sides, roll the dough until you have enclosed the cinnamon mixture and created a perfect loaf. Once both loaves are ready, follow the Baking Instructions below.
PEPPERONI BREAD ROLL
Ingredients:
• Olive oil for drizzle
• 2 cups sliced pepperoni
Directions:
On each rectangle, drizzle or brush a thin layer of olive oil. Starting at one of the corners, layer pepperoni slices by slightly overlapping each piece repeatedly until the surface of the rectangle is covered. Once covered, starting at the smaller side, begin rolling each loaf until the pepperoni has been enclosed. Once both loaves are ready, follow the Baking Instructions below.
PARMESAN GARLIC BREAD
Ingredients:
• 5 garlic cloves, peeled
• 1 stick salted butter
• 1/2 cup extra virgin olive oil
• 2 cups shredded Parmesan cheese
• 1 tablespoon Italian seasoning
Directions:
Place all ingredients into a blender. Blend on high until smooth. Spread half of the mixture on each rectangle. Beginning with the small end, roll each loaf until the mixture is enclosed. Once both loaves are ready, follow the Baking Instructions below.
Baking Instructions:
Place the loaves into two greased 9- by 5-inch loaf pans and allow to rise for another hour. While the dough is rising again, preheat your oven to 350 degrees. Place the loaves into the preheated oven and bake for about 45 minutes. The outside will be golden brown and when you tap the middle of the top of the loaf it will be firm and give a nice hollow thumping sound. Remove from the oven and turn your loaves out onto a cooling rack. Allow to cool for about ten minutes, but be sure to enjoy while your loaf of bread is nice and warm.