easy home-baked bread

Southern Living, Oct 2004 by Perry, Mary Allen

15 minutes of hands-on time is all you need.

Breadmaking might seem like a big production, but most of these top-rated recipes can be ready to bake in the time it takes your oven to preheat.

Baking soda, rather than yeast, gives rise to terrific flavor in Whole Wheat Date-Nut Bread. Good at any meal, it has the hearty taste and texture of a fancy artisan bread yet stirs together in a matter of minutes.

Once you get started, you'll find that a few simple techniques and a handful of everyday ingredients are all that's needed to create an endless number of recipes. A quick roll of the dough turns Italian Bread into pizza crust and focaccia, and breakfast biscuits become a tasty base for appetizers. Just let your imagination do the work. Before you dust off that rolling pin, see "From Our Kitchen" on page 176 for some great baking tips.

LEMON TEA BREAD

MAKES 1 (8-INCH) LOAF

PREP: 15 MIN., BAKE: 1 HR.

½ cup butter, softened

1 cup granulated sugar

2 large eggs

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

2 tablespoons lemon rind, divided

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon granulated sugar

BEAT softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

STIR together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- × 4-inch loafpan.

BAKE at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

STIR together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

DORSELLA UTTER

LOUISVILLE, KENTUCKY

LEMON-ALMOND TEA BREAD: Stir ½ teaspoon almond extract into batter. Proceed as directed.

ITALIAN BREAD

MAKES 1 LOAF

PREP: 15 MIN., STAND: 15 MIN., RISE: 30 MIN., BAKE: 16 MIN.

A heavy-duty electric stand mixer with a dough hook makes this yeast bread extra easy. If you don't have a heavy-duty mixer, just mix the dough by hand, and knead on a lightly floured surface for 8 to 10 minutes.

1 (¼-ounce) envelope active dry yeast

1 teaspoon sugar

1 cup warm water (100° to 110°)

2 to 3 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

COMBINE yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (NOTE: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)

INCREASE speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.

TURN dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (¼-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)

BAKE at 400° for 16 minutes or until golden brown. Cool on a wire rack.

HERBED FOCACClA: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- × 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.

PIZZA CRUST: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11× 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.

GAYE GROOVER CHRISTMUS

COLUMBIA, SOUTH CAROLINA

PARMESAN CHEESE MUFFINS

MAKES 1 DOZEN

PREP: 10 MIN., BAKE: 18 MIN.

2 cups self-rising flour

¾ cup shredded Parmesan cheese

2 tablespoons sugar

1 cup milk

¼ cup vegetable oil

2 large eggs

COMBINE first 3 ingredients in a large bowl; make a well in center of mixture.

WHISK together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened.

SPOON mixture into lightly greased muffin pans, filling two-thirds full.

BAKE at 400° for 15 to 18 minutes or until golden brown.

TELIA JOHNSON

BIRMINGHAM, ALABAMA

BREAKFAST MUFFINS: Add 1 cup cooked and crumbled ground pork sausage to flour mixture. Proceed with recipe as directed.