Easy Bread Recipes - TheBreadSheBakes.com

Tag: Easy bread recipes

Homemade Japanese milk bread loaf recipe (Shokupan)

Ever since visiting Japan in 2016, I’ve been wanting to replicate the soft white bread loaf omnipresent across the country. It’s the fluffiest and most delicate bread I have ever eaten. It’s not like brioche, it doesn’t have the same richness. Japanese milk bread is …

Bread recipes

by Pam

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Dampfnudeln recipe (with steamed apples)

Dampfnudeln are a regular Friday lunchtime dish in my grandmother’s kitchen. Bread buns are placed on a bed of apples and steamed on the hub for about 30 minutes. They are incredibly light and delicious and I wanted to share the Dampfnudeln recipe here on …

Bread recipes

by Pam

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Irish Potato Farls Bread Recipe

Weekends are my time for experimenting with food and this morning I was looking to Northern Ireland for inspiration. Visiting Belfast last year and stopping by at St. George’s Market, there was a huge variety of potato farls on offer and I’ve been a fan ever since. Irish potato farls are simple ‘breads’ made from potatoes, flour, butter and salt. Try my potato farls bread recipe for a simple and comforting treat.

“The word farl literally means ‘fourths’: they are shaped from a circle of dough cut into quarters.” The Guardian

Potato Farls Bread Recipe

A simple recipe, success guaranteed. Have the potato breads with your cooked weekend breakfast or simply with butter.

Potato farl bread – I left the skins on the potatoes before mashing them, works perfectly

Potato Farls Ingredients

1 kg floury potatoes
50g butter
Salt and pepper, to taste
190g plain flour, plus extra for dusting
Fresh thyme leaves (optional)

How To Make Potato Farls

Day 1

The day/evening before you plan to make the potato farls, cook the potatoes and mash them with a potato ricer or regular potato masher.
Add the butter and season to taste.
Leave to cool, cover and place in the fridge overnight.

Day 2

On the day of making the potato farls, add the flour (and thyme if using) to the mashed potatoes until well combined and smooth.
Turn the mixture out onto a lightly floured work surface and divide in half.
On a floured work surface (to prevent sticking), flatten the dough into a round shape. You can do this with your hands or with a rolling pin. The round should be approximately 5mm thick.
Cut each circle into quarters.
Heat a large, non-stick frying pan over a medium heat until hot.
Add the potato farls in batches (use a dough scraper if they stick to the surface), and fry for four to five minutes on each side, or until golden-brown on both sides. I don’t use extra butter to do this.
Keep warm until ready to serve.

Irish potato farls can turn your breakfast into something extra special but if you are looking for other breakfast options, take a look at these:

by Pam

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White bloomer bread recipe

If you are new to baking bread, here is a simple recipe for an easy white sandwich bread bloomer, a great recipe for beginners in bread making. This basic white bloomer bread recipe is guaranteed to spark your love for bread baking. Perfect for families …

Bread recipes

by Pam

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Buckwheat English Muffins Bread Recipe

I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins …

Bread recipes, Breakfast recipes, Buckwheat flour recipes

by Pam

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Msemen maamer recipe – Moroccan stuffed flatbreads

Time to try a new Moroccan recipe! I adore the flavours of Moroccan cooking – harissa and ras el hanout spices, the citrus tang of preserved lemons and wonderfully aromatic sweet and savoury ingredient combinations. When this month’s Bread Bakers theme was announced as ‘peppers’, I decided to make a stuffed Moroccan flatbread recipe I’d been meaning to master for a while: msemen maamer. Thank you to our host Sue from Palatable Pastime!

Msemen flatbreads are folded, square-shaped dough parcels which can be either pan-fried or baked. Maamer means stuffed and I have chosen a vegetarian red pepper and onion filling.

Msemen maamer recipe

The basic structure of this recipe comes from Moroccan food expert Christine Benlafquih although I used different spices for the filling and also prepared more filling than in the original recipe.

Making msemen maamer is a four stage process

Prepare the filling
Make the dough
Shape the dough parcels by stretching, filling and folding the dough
Fry the msemen maamer

A few tips upfront

The dough isn’t stretched by rolling it with a rolling pin. Instead, you shape the dough with your hands.
No flour is used on the worktop or dough surface. Lightly oil the dough and dip your fingers into a bowl of oil frequently to avoid it sticking to the work surface or your hands.

Msemen maamer stuffed flatbread — Msemen maamer- stuffed with a spiced red pepper and onion filling

Msemen maamer ingredients

For the filling

2 tbsp olive oil
4 red peppers, finely chopped
2 onions, finely chopped
1 handful fresh parsley
2 tsp ras el hanout
1 tsp paprika powder
1/2 tsp cumin seeds
1/2 tsp salt
1/4 tsp black pepper

For the msemen dough

440g plain white wheat flour
90g semolina
2 tsp salt
1/2 tsp dried yeast
330g water

For folding and frying

200g vegetable oil (I used sunflower oil)

How to make msemen maamer

Prepare the filling

Heat the vegetable oil in a frying pan.
Sauté the red peppers and onions until tender.
Remove from the heat and add the parsley, ras el hanout, paprika, cumin seeds, salt and black pepper.

Make the dough

Combine the flour, semolina, salt, yeast and water in a bowl.
Knead for about 10 minutes to form a soft and pliable dough.

Get ready to make the msemen dough parcels

Prepare a little bowl with the vegetable oil you will need for folding and frying.
Oil your work surface or a baking sheet and also oil your hands and the outside of the dough.
Divide the dough into 8 -10 evenly sized balls and set aside. Brush a little oil on each dough ball to ensure they don’t dry out and leave to rest for about 10 minutes.
While you wait divide the red pepper and onion filling into the same number of portions as you have balls of dough.

Shape, fold and fry

On a well-oiled surface and with well-oiled hands, pat the first dough ball into a flat circle. Then sweep and stretch the dough circle further to achieve a paper-thin circular shape.
Distribute 2/3 of one portion of filling across the surface of the dough.
Fold the dough into thirds like a letter.
Distribute the remaining 1/3 of the filling on top of the folded dough.
Fold the two open ends of the dough letter into the center to make a square.
Set aside and repeat with the other dough balls and filling portions.
Heat a non-stick frying pan over medium heat. You can use several pans simultaneously to help speed up the process.
Each msemen maamer now needs to be flattend with oiled hands until nearly double in size. Start with the dough parcel you folded first and in the order you prepared them in. Be careful to ensure that the stuffing doesn’t break through the dough surface.
Fry the msemen maamer, turning several times, until golden brown.
Transfer the fried msemen to a wire rack.
Serve while still warm – best eaten on the same day.

Here’s what the other #BreadBakers prepared

Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
Cheddar and Jalapeño Scones by Herbivore Cucina
Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
Crushed Red Pepper Grissini by Karen’s Kitchen Stories
Fatayer Jebneh by Mayuri’s Jikoni
Green Chile and Cheddar Biscuits by Hezzi-D’s Books and Cooks
Hatch Chile Zucchini Bread by Magnolia Days
Jalapeño Bread by Cook’s Hideout
Jalapeño Flour Tortillas by Hostess At Heart
Jalapeño Sourdough Corn Bread by Baking Sense
Parmesan Cracked Pepper Beer Bread by Cindy’s Recipes and Writings
Pepper Pav Buns by Sizzling Tastebuds
Roasted Red Pepper Fougasse by Spiceroots
Spicy Herb Monkey Bread by Passion Kneaded
Whole Wheat Spicy Rolls by Gayathri’s Cook Spot
Vegetable Stuffed Braided Bread by My Cooking Journey
Zucchini and Pepper Cornbread by Palatable Pastime

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread recipes, Flatbread recipes

by Pam

17 Comments

Easy sourdough bread recipe

I’ve recently realised that most of my sourdough recipes are not entirely suitable for those starting out in sourdough baking. Many of my recipes involve more than ten ingredients and certain enhancing dough elements (such as seed soakers) which may discourage budding sourdough bakers. This is why I’m posting …

Bread recipes, Sourdough recipes

by Pam

2 Comments

Osterpinze Recipe – Austrian Easter Bread

Osterpinze is a delicious Easter bread, made with an enriched yeast dough (milk, eggs, egg yolks and butter) and flavoured with anise wine and lemon zest. It’s traditionally baked for Easter in the South of Austria (Styria), although its origins can be traced back to the …

Bread recipes, Easter bread baking ideas

by Pam

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Date and walnut bread recipe

This is a wonderfully easy and delicious recipe I put together for my friend Victoria. Having tasted an exceptional date and walnut bread on a recent trip to the Scottish Highlands, Victoria was looking to replicate this delectable treat at home. It’s always nice to be inspired by food when you’re travelling and even better to recreate it back in your own home.

This easy date and walnut bread recipe uses white wheat flour and wholemeal rye flour. Chopped dates and walnuts are soaked before being added to the dough. The result is a moist, sweet and nutty loaf of bread. Works great with soft cheeses.

If you are baking this date and walnut bread, make sure you take the time to soak the dried dates and walnuts before adding to the dough in order to prevent them taking moisture from the dough itself during the bake.

Date Walnut Rye Bread Loaf — Date & Walnut Rye Bread Loaf

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3.96 from 23 votes

Date and walnut bread recipe

Don't be alarmed if the dough is quite soft and sticky, it's meant to be like that. It's due to the high rye flour content. When you add the pre-soaked dates and nuts, it'll get particularly squidgy, but stick with it, it'll all come together in the end.

Ingredients

300 g strong white wheat flour
200 g wholemeal rye flour
7 g dried yeast
8 g salt
370 g water
50 g shelled walnuts chopped into quarters
125 g dates chopped into thirds

Instructions

How to make date and walnut bread

Place the chopped dates and walnuts into a medium bowl. Add 175g of the water, mix well, then cover the bowl. The fruit and nuts should be covered by the water. Leave overnight or for at least 4 hours.
Once soaked, strain the fruit and nut mix and set aside. Make sure to keep the strained water for the dough. It'll add extra flavour to the bread.
Combine the flours, yeast, salt and water (use the strained date and walnut water and add additional water to make up 370g in total) in a bowl. The dough should be quite firm at this stage, although it will be slightly sticky due to the rye content.
Turn the dough out to your working surface and knead for 10 minutes. Use a dough cutter or two to handle the dough.
Shape the dough into a ball, place it back into the bowl, cover and rest for 30 minutes. The dough will visibly expand during that time.
After this 30 minute rest, carefully work the moist date and walnut mix into the dough. This isn't the easiest task but combine it all until the dates and walnuts are evenly distributed. More moisture is being added to the dough here from the soaked fruit and nuts, so it's a very squidgy task.
Once incorporated, shape the dough into a ball, place it back into the bowl, cover and rest for 1 hour or more until the dough has grown significantly in size.
Turn out the dough onto a floured surface.
Use your dough cutter to divide the dough into two even parts.
With floury hands, shape each part into a neat round loaf. Try to cover the outside of the dough with a thin layer of flour to help with the shaping but try not to fold any additional flour into the dough itself. It'll become much easier to handle once you flour the outside.
Place the date and walnut loaves on a baking tray covered with baking paper. I usually try to fit both loaves onto one sheet of baking paper. Leave enough space between the loaves and the baking tray edges to allow for expansion.
Cover with a clean kitchen towel and prove for 1 hour or more. The loaves will almost double in size during this final proof.
Preheat the oven to 220°C approximately 1/2 hour before baking.
Score the loaves at the top, a simple cross pattern works well.
Bake at 220°C for 10 minutes, then turn the temperature down to 200°C for a further 25 - 30 minutes until the loaf has fully baked through (I use my Thermapen to ensure the loaf is at least 95°C in the centre).
Cool on a wire rack.

Bestseller No. 1

Banneton Proofing Basket with Linen Liner – All natural non-toxic splinter-free authentic Indonesian rattan banneton is used to shape a round boule loaf during the rising process and also to wick excess moisture away from the dough, producing an excellent crust. Use without the liner to get the traditional spiral design or with the liner for a smooth boule. Dimensions: 8-1/2” diameter x 3-1/2” deep (22 x 9 cm).
100% Linen Baguette Couche – Shape perfect baguettes, the French way, using this authentic French linen couche during the rising process. Made in France. Dimensions: 16” x 24” (40 x 60 cm).
Bread Lame Scoring Tool – Create decorative patterns in your baguette or boule using a traditional bread lame dough scoring tool. Made from 100% Stainless Steel. Dimensions: 7” (18 cm) Includes 1 blade.
Baguette Pan - Finish your baguettes by baking them on a specially designed non-stick aluminum pan. Designed to bake two perfectly shaped baguettes. Vented design allows air to circulate around the bread, creating an excellent crust. Dimensions: 15” long x 6.5” wide (38 x 16 cm).
Stainless Steel Dough Cutter and Scraper Tools – Scrape, manipulate, divide, and move dough effortlessly using the dough scraper and cutter tools Made from 100% stainless steel and heat proof BPA-free Silicone. Scraper Dimensions: 4” x 5” (10 x 13 cm). Cutter Dimensions: 4.5” x 6.5” (12 x 16 cm).

SaleBestseller No. 2

Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads

Ohara, Bonnie (Author)
English (Publication Language)
176 Pages - 10/23/2018 (Publication Date) - Rockridge Press (Publisher)

SaleBestseller No. 3

100 Great Breads: The Original Bestseller

Hardcover Book
Paul Hollywood (Author)
English (Publication Language)
144 Pages - 07/02/2015 (Publication Date) - Cassell Illustrated (Publisher)

Bread recipes, Rye flour bread recipes

by Pam

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Manakish Za’atar Recipe: Lebanese Flatbread

Last week, an invitation to a Lebanese food themed dinner party was quickly followed by the kind request to supply suitable Lebanese flatbreads. I was more than happy to oblige by baking a batch of manakish za’atar! On the menu was a fantastic spread of delicious Lebanese mezze from …

Bread recipes, Flatbread recipes

by Pam

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