Learn to Bake
Learn
to Bake
Learn to make QUALITY Bread
QUALITY “MAKE LATER” BREAD RECIPE
Ingredients
- 3 cup Red Fife sifted flour
- 1.5 cup warm water
- 2 teaspoons salt
- ¼ teaspoons yeast
Instructions
Prep:
- Mix ingredients then knead (in the Kitchenaid or by hand) for 5 minutes.
- Let sit at room temp. for 2 hours (covered with towel).Then in refrigerator for at least 2 hours (covered).Can sit in refrigerator for up to 7 days.
When ready to make bread:
- Flatten the dough ball.
- Sprinkle with a tablespoon of sugar (or honey).Fold 5 to 10 times, form into ball.
- Place in well oiled loaf pan.
- Cover with a towel and leave out for at least an hour to rise.
- Preheat oven to 425 F.
- Bake for 15 minutes, then remove to smear butter on top.
- Bake another 10 minutes + (until done)
- Cool before slicing:)
Notes
The above recipe amounts are for about 1 loaf. We make triple or 5X the amounts listed
for ingredients.You can make it without adding the sugar (or honey) but it will not rise as well. (The
yeast runs out of food)
You can mix up (multiple batches) a weeks worth of bread dough at one time. Multiply
recipe amounts by number of loaves. Leave dough in refrigerator at step 2). Then when
ready to make one loaf: At step 3) – break off a softball size dough ball. Leave original
dough in refrigerator for later and continue with small dough ball broke off.
QUALITY “MAKE LATER” BREAD – CINNAMON SWIRL LOAF RECIPE
Ingredients
- 3 cup Red Fife sifted flour
- 1.5 cup warm water
- 2 teaspoons salt
- ¼ teaspoons yeast
Instructions
- Prep:
- Mix ingredients then knead (in the Kitchenaid or by hand) for 5 minutes.
- Let sit at room temp. for 2 hours (covered with towel).Then in refrigerator for at least 2 hours (covered).Can sit in refrigerator for up to 7 days.
When ready to make bread:
- Flatten the dough ball.
- Fold 5-10 times. You will then roll the dough, but if it is hard to roll, you can let it rest for 5 minutes to relax it.
- Roll the dough out into a rectangle that is just wide enough to fit into your loaf pan. You may need to add a few sprinkles of flour to prevent sticking.
- Mix together: ◦ 3 tablespoons butter (or more as desired) ◦ ¾ cup brown sugar ◦ 1.5 teaspoons ground cinnamon
- Spread cinnamon sugar mixture over bread dough and roll into a loaf, starting at one of the ends that you have made the same width of the loaf pan.
- Place in well oiled loaf pan.
- Cover with a towel and leave out to rise for at least an hour.
- At least fifteen minutes prior to baking, preheat your oven to 425 F.
- Bake for 15 minutes, then remove to smear butter on top.
- Bake another 10 minutes, or until knife inserted into the middle of the loaf comes out clean. If the knife does not come out clean, return bread to oven for another 5 minutes or so and then test again. You may need to cover the loaf with tin foil during these last 10-15 minutes; the bread tends to form a golden brown crust while the middle is still doughy inside.
- Cool before slicing 🙂
- – Cinnamon Bread is best the day it is baked.
Notes
Note: The above recipe yields 1 loaf. You can mix up a week’s worth of bread dough at one time by multiplying the ingredients by the number of loaves desired. We usually make three to five loaves at a time this way.
get QUALITY recipes delivered to your inbox:
Organic Red Fife Wheat
ORGANIC; NON-GMO; HEIRLOOM
Our family raises organic, non-GMO grains on a small farm in Illinois, from start to finish.
Unhappy with the introduction of GMO’s and agriculture’s increasing use of chemicals, I began experimenting with organic methods, starting small with our first certified organic sweet corn in 2007.
Today, we’ve expanded to include organic oats, wheat, popcorn, peas, soybeans, and buckwheat, and our products are being sold in restaurants and stores everywhere from Chicago to St. Louis.
When choosing natural varieties for food crops, taste is our most important factor. This leads us back in time to older—and often heirloom—varieties. So get ready to enjoy the delicious and nutrient-rich meals you’re craving, made with love from our crops.