Yeast Bread

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Refers to bread that uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through
fermentation of the sugars in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is
formed into countless shapes and sizes. It can be prepared with a simple mixture of flour, salt, and water (and the
yeast) or it may incorporate an elaborate variety of ingredients that enrich and flavor the bread.

What are the characteristics of yeast bread?

The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast
also works on the gluten network. The by-products of "fermentation", or rising, give bread it's
characteristic flavour and aroma.

flatbread
noun [ C  or U  ]
US 
 /ˈflæt.bred/ UK 
 /ˈflæt.bred/
 
a type of flat, thin bread made without yeast (= a substance that
makes bread swell and become light)

Flatbread
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Flatbread
 Homemade flatbread

Type Bread

Main ingredients Flour, water, salt

  Cookbook: Flatbread

    Media: Flatbread

A flatbread is a bread made with flour, water, and salt, and then thoroughly rolled into

flattened dough. Many flatbreads are unleavened, although some are leavened, such
as pizza and pita bread.
Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily
eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals,
cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later
use.

Step 1: Tools and Ingredients

To follow along in this lesson, you will need the tools and ingredients listed
below.

Tools

 Scale
 Mixing bowls
 Rolling pin
 Cast iron skillet, or a thick bottomed pan
 Spatula

Ingredients

 400 g cups all-purpose or bread flour, bread flour will be chewier and AP

flour will be more crusty
 8 cloves garlic, minced
 6 g baking powder
 7 g salt
 75 grams plain Greek yogurt
 2 tablespoons olive oil
 280 grams milk

For a vegan version, try this recipe with coconut yogurt and unsweetened
coconut almond milk. It comes out just as good, maybe slightly less tangy.
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Step 2:
In a large bowl, combine flour, baking powder and salt together. In another small
bowl, combine yogurt, milk, oil, and garlic.
Make a well in the dry ingredient mixture then add the yogurt, oil, and milk to the
well.
Knead and mix with your hands or a bowl scraper until a supple dough is formed.
The dough should start to ever so slightly stick to your fingers.
Cover the mixing bowl with wrap, and set aside for 30-45 minutes.
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Step 3: Forming
Flour a cutting board or work surface with a light coating of flour. Divide dough in
half, then divide those 2 pieces into 3 equal-sized pieces each creating 6 pieces.
tThen cut those 6 pieces in half, leaving you with 12 pieces in total. Form the
twelve in balls and let rest for a few minutes uncovered on your worksurface.
One by one, flatten the rounds into discs with your hands, then roll with a rolling
pin until they are between 1/16th and 1/8th inch thick. If you like them a little
doughier leave them a little thicker, but you get better air pockets when they are
thinner.
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Step 4: Cooking
Lightly season a cast iron skillet with cooking oil spray over medium heat. Cook
these as you are rolling the next ones, so that they don't shrink and become thick
again.
I've made these 3 at a time on a griddle as well, use any thick bottomed pan you
like, just as long as they don't overlap and stick to one another. They take about
3 minutes per side. Spray the top of the bread with oil before flipping. You can let
them cool on a rack when they are done cooking, but they cool so fast you may
as well just put them on your serving dish instead.
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Step 5: Eating and Storing
To serve on their own, spritz or brush oil over the surface of the flatbreads.
These rounds also make great wraps for veggies, meats, spreads and cheeses.
I'm not trying to say it replaces a tortilla, but they are delicious with some crunchy
lettuce, diced tomatoes, chicken, and rice.
These flatbreads store well and will have a shelf life of one week in a bag in the
pantry. If you want to keep them longer, wrap them in foil, then plastic, and put
them in the freezer.

That's a wrap!

For more delicious bread recipes check out this collection, and if you're

completely new to the world breadmaking and the wonder of gluten, be sure to
enroll in my Bread Class!

English muffins are a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and
buttered.[2] Toasted English muffins, which are often used in North America and Australia as a breakfast food, may
be served with sweet toppings (e.g., fruit jam, or honey) or savory toppings (e.g., eggs, sausage rounds, bacon, or
cheese). English muffins are also used as the bread in a variety of breakfast sandwiches, and are an essential
ingredient in Eggs Benedict and most of its variations.
In North America and North American-influenced territories, they are called English muffins to distinguish them from
American muffins, which are larger and sweeter miniature baked quick breads. English muffins are very similar
to bolo do caco in Portuguese cuisine.
Step-by-Step

Make the dough: Whisk the whole wheat flour and yeast in a medium bowl. Whisk in the cooled milk
until all the lumps are gone.
Set aside until the mixture becomes frothy, about 30 minutes.

Stir the butter, honey, and salt into the milk mixture. Add the bread flour and stir vigorously until you
have a thick, sticky mixture, 1 to 2 minutes.

Shape the muffins: Flour a work surface and then dust it with cornmeal. Using floured hands, gently
deflate the dough in the bowl, transfer it to the work surface, and shape it into a rough rectangle.
Using a floured rolling pin, roll the dough into a 10×8-inch rectangle that’s about 3/8 inch thick.

Using a floured 3-1/2-inch round cutter, punch out 5 to 6 muffins.

Cook the muffins: Cook, flipping once with a spatula, until the tops and bottoms of the muffins are
browned and firm but the edges remain soft, about 4 minutes per side.

Transfer the muffins to the baking sheet in the oven for 5 minutes to finish cooking.
Allow each batch to cool on a rack for 1 to 2 minutes. Using a fork, perforate the muffins along their
equators all the way around, and break open the rest of the way by hand. Toast, if you like, and serve
warm.

Challah
From Wikipedia, the free encyclopedia
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This article is about the type of bread. For the separation tithe of challah, see Dough offering. For the
Mishnaic tractate, see Challah (tractate). For more meanings of the word, see Challa.

Challah

Challah sprinkled with sesame seeds

Alternative names Hallah, khala, khale, chałka, kitke, berkhes,

barches, bukhte, dacher, koylatch, koilitsh,

 shtritsl

Type Bread

Main ingredients Eggs, fine white flour, water, yeast, sugar and

salt

  Cookbook: Challah

    Media: Challah

Challah (/ˈxɑːlə/,[1] Hebrew: ‫חַ לָּה‬ Halla [χa'la] or [ħa'lɑ]; plural: challot, Challoth or challos) is a

special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such
as Shabbat and major Jewish holidays (other than Passover). Ritually-acceptable challah is made of
dough from which a small portion has been set aside as an offering.
The word is Biblical in origin.[2] Similar braided breads – such as kalach, kalács, kolach, or colac – are
found in Eastern Europe, though it is not clear whether these influenced or were influenced by the
traditional Ashkenazic challah.

How To Make Challah Bread

YIELDMakes 1 loaf (about 20 slices)
SHOW NUTRITION 

INGREDIENTS

 1 cup 

lukewarm water

 2 teaspoons 

active dry or instant yeast

 4 to 4 1/2 cups 

all-purpose flour

 1/4 cup 

granulated sugar

 2 teaspoons 

salt

 2 

large eggs

 1 

large egg yolk (reserve the white for the egg wash)
 1/4 cup 

neutral-flavored vegetable oil, such as canola

GET INGREDIENTSPowered by Chicory

EQUIPMENT

 Stand mixer (optional)



Large mixing bowl

 Bench scraper or sharp knife



Baking sheet

Parchment paper

INSTRUCTIONS

1. Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a
healthy pinch of sugar, and stir to combine. Let stand until you see a thin frothy layer
across the top, 5 to 10 minutes. This means that the yeast is active and ready to use. (If you
do not see this or if your yeast won't dissolve, it has likely expired and you'll need to
purchase new yeast.)
2. Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a
stand mixer and whisk to combine. (Alternatively, use a large bowl and knead by hand.)
3. Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs,
egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the
bowl.
4. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the
yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is
difficult to mix forms.
5. Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and
knead on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured
work surface and knead by hand for about 10 minutes.) If the dough seems very sticky,
add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The
dough has finished kneading when it is soft, smooth, and holds a ball-shape.
6. Let the dough rise until doubled. Place the dough in an oiled bowl, cover with
plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2
to 2 hours.
7. Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces,
depending on the type of braid you'd like to do. Roll each piece of dough into a long rope
 about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes
to relax the gluten and then try again.
8. Braid the dough. Gather the ropes and squeeze them together at the very top. If
making a 3-stranded challah, braid the ropes together like braiding hair or yarn and
squeeze the other ends together when complete. If making a 6-stranded challah, the
directions are below.
9. Let the challah rise. Line a baking sheet with parchment paper. Place the braided
loaf on top and sprinkle with a little flour. Cover with a clean kitchen towel. Let rise in a
warm place away from drafts until puffed and pillowy, about 1 hour.
10. Brush the challah with egg white. About 20 minutes before baking, arrange a rack
in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg
white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the
cracks and down the sides of the loaf.
11. Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through,
until the challah is deeply browned and registers 190°F in the very middle with an instant-
read thermometer, 30 to 35 minutes total.
12. Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice
and eat.

Bagel
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For other uses, see Bagel (disambiguation).

Bagel

A commercially produced bagel

Alternative names Bajgiel, beigel, beygl

Type Bread

Place of origin Poland

Region or state Central & Eastern

Europe, North America, Israel
 Associated national cuisine Polish, American, Canadian,

and Israeli

Created by Jewish communities of Poland

Serving temperature Room temperature

Main ingredients Wheat dough

Variations Montreal-style bagel, East

Coast Style Bagel, pizza bagel

  Cookbook: Bagel

    Media: Bagel

A bagel (Yiddish: ‫בײגל‬ beygl; Polish: bajgiel), also historically spelled beigel,[1] is a bread product originating in

the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring
from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. The
result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with
seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. Some may
have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye. [2][3] Bagels are
eaten toasted or untoasted.
Though the origins of bagels are somewhat obscure, it is known that they were widely consumed by Ashkenazi
Jews from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances
in Kraków, Poland.[4]
Bagels are now a popular bread product in North America and Poland, especially in cities with a
large Jewish population, many with alternative ways of making them. Like other bakery products, bagels are
available (fresh or frozen, often in many flavors) in many major supermarkets in those cities.
The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing
more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of
bagels, allowing easier handling and transportation and more appealing seller displays. [5][6]

Step 1: Ingredients
(for about 5 bagels):

 2 cups bread flour (250 g)

 1 tsp sugar
 2/3 tbsp salt
 1 tbsp instant yeast
 less than 1 cup of warm water
 1 tsp vegetable oil
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Step 2: Step One: Mix the Ingredients and Kneat the Dough
Mix all the ingredients together
Knead the dough for about ten minutes, or until it  is uniform and smooth
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Step 3: Step 2: Cut It!
Cut the dough into 4-5 equal sized balls, and let rest for 10-20 minutes
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Step 4: Step 3: Ring It Up!
Now, take each of the dough balls and using two hands, roll it into a little snake
on the counter. When the snake is longer than the width of your two hands, wrap
it around your dominant roiling hand. The dough rope should be wrapped so the
overlapping ends are together at your palm, near the start of your fingers. Now
take the two overlapping ends, and use your palm to squish/roll these two ends
together. Once the dough is fused, you should have a perfectly circular bagel

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a
pot of water to boil
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Step 5: Step 4: Boil It!
Boil for about a minute, then turn them over and boil for an other minute
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Step 6: Step 5: Bake It!

Take them out a let dry for a minute. Then bake them in preheat oven at 200 C
for about 10 min, then flip the bagel over and keep baking for other 10 min.
Let them cool down then cut them in half and spread some cream cheese and
add some slides of smoked salmon.
 Potato bread
Potato bread

Potato bread

Type Bread

Main ingredients Potato, flour, wheat flour

  Cookbook: Potato bread

    Media: Potato bread

Potato bread with butter

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour.[1][2] It is
cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or
unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies
significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of
wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available
as a commercial product in many countries, with similar variations in ingredients, cooking method, and other
variables.

Homemade Potato Bread Recipe

 Yield: Makes 2 loaves
INGREDIENTS
 1 large russet potato (about a 12 oz potato)
 2 cups (475 ml) milk
 2 teaspoons salt
 1 teaspoon sugar
 2 Tbsp extra virgin olive oil
 1 packet instant yeast (2 1/4 teaspoons)
 5 cups (680g) all purpose flour
1 Cook, peel, mash the potato: You will need 6-8 ounces of mashed potato for this potato bread
recipe. That's between 3/4 cup and one cup of mashed potatoes.

The easiest way to cook the potato is to poke it all over with the tines of a fork and microwave it 4
minutes on one side, 4 minutes on the other side, on high. Let it cool, then peel it, and mash it with a
fork.

Or, you can boil the potato. Peel the potato, cut it into large chunks, cover it with water in a pot, bring
to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool,
and mash.
2 Heat the milk, whisk in mashed potato: Put two cups of milk into a medium saucepan with the salt
and sugar. Heat on medium heat until the milk starts to bubble at the edges, then remove from heat. Stir
to dissolve the salt and sugar. Whisk in the olive oil and the mashed potato.

Pour into the mixing bowl of a standing mixer (or just a large bowl if you don't have a mixer), and let
cool until it is still warm, but not hot, to the touch. (If the mixture is too hot, it will kill the yeast in the
next step.)

3 Add yeast and 2 cups of flour: Stir in the yeast. Stir in 2 cups (264 g) of the flour. Use a standing
mixer such as a KitchenAid (recommended), attach the mixing paddle, and mix on medium high speed
for 4 minutes. This will help break up any potato lumps and help incorporate the mashed potatoes into
the dough.

(If you are using a bread machine, put the milk potato mixture, the yeast, and all of the flour into the
bread machine and knead for 8 minutes, skip the next step and proceed to step 5.)
4 Add the remaining flour and knead: Swap out the mixing paddle for the dough hook on your
mixer. Add the remaining 3 cups (416 g) of flour and mix on medium low speed for 8 minutes. The
dough should be rather loose and a little tacky.
5 Put dough into a large bowl, let dough rise: Rub the inside of a large bowl with some olive oil.
Transfer the dough from the mixing bowl and put it into this large bowl (can use your mixing bowl if
you clean it, and coat the inside with oil). Gently coat the top of the dough with a little olive oil.

Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out). Place in
a warm spot for 2 hours or in the refrigerator overnight.
  

The dough should at least double in size. You'll know when it has risen sufficiently when you press
into the top with your fingertip and the indentation remains for a while.
6 Punch down the dough, place in loaf pans: Press down on the dough with your hand to deflate it.
Turn it out onto a clean lightly floured surface and knead a couple of times. Cut the dough into two
halves (a pastry scraper comes in handy for this).
  

Rub a little olive oil inside of two 8x4-inch loaf pans. Place a dough half in each and press the dough
into the bottom of the pans.
  

7 Let dough rise again: Coat the top of the loaves with a little olive oil. Cover the loaf pans with
plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled
in size.
8 Bake: Preheat oven to 350°F (175°C). Remove the plastic wrap from the loaf pans and gently place
the loaf pans in the oven in the middle rack. Bake for 35 minutes until the crust is golden brown and the
internal temperature is between 190 and 200°F.
While the bread is still warm in the pan, use a dull dinner knife and run along the edge of the
pan between the pan and the bread to loosen the bread from the pan. Turn out of the loaf pans on to a
rack, let cool completely before slicing.