Besides homemade bread for sandwiches, or toast, do you make your own bread products at home? You can easily control the ingredients in your own bagels, bread crumbs, hamburger buns,and bread sticks. The recipes are simple, and once you get the hang of them, super easy to do!
1 1/2 cups warm water
2 T. yeast
2 T. sugar
2 1/2 tsp salt
3 1/2 cups flour
toppings like sesame seeds, dried fruits, dried onions or chives, poppy seeds, 1/2 cup of your favorite jam
1 egg white
1 T. water
6 cups boiling water
3 T. sugar
In a large mixing bowl, pour in water and yeast. Stir to dissolve, and add sugar. Leave for 5 minutes to “proof” yeast. Add in salt and flour and mix well. Knead with either your hands or a dough hook for 10 minutes to develop gluten in the flour. If you want to add ingredients, now is the time. Mix your add ins to the dough. You can also divide in 1/2 and make two different flavors.
Allow the dough to rise in a covered bowl for about an hour.
After the dough has risen, remove from the bowl and divide into 8 pieces. Shape each piece into a ball, squash down, and poke a hole in the middle.
Allow dough to rise for 10 minutes. Meanwhile, bring the water and sugar to a boil, and preheat the oven to 450°. When the sugar water is boiling, carefully add in one bagel at a time, leave for 30 seconds, and flip to the other side for 30 seconds. Remove from the water and place on a greased cookie sheet. Repeat with remaining bagels. Mix together the egg white and water and brush the top of the bagels. Sprinkle toppings on. Place in oven for 20-25 minutes.
1 cup warm water
1 T. yeast
1/3 cup melted butter
1/4 cup honey
1 tsp. salt
3 1/2 cups whole wheat flour (or you can use a mix of white and wheat)
1 egg white (optional)
1 T. water (optional)
2 T. sesame seeds (optional)
Dissolve the yeast in the warm water, and add honey and cooled melted butter. Allow to “proof” for 5 minutes, then add egg, flour and salt. Knead with a dough hook or by hand for 10 minutes. Break dough into 8-10 buns, shape into disks and flatten slightly.
If you want to add sesame seeds, brush with the egg white and water mixture and sprinkle sesame seeds. Allow dough to rest while you heat the oven to 425°. Bake for 12-15 minutes, until golden. Cool completely. *** you can use this recipe to make hot dog buns as well, just shape the dough into logs before baking***
1 T. dry yeast (or one packet)
1/4 cup honey
1/4 cup coconut oil, or melted butter
1 tsp salt
3 cups wheat flour
2 T. melted butter
Dissolve the yeast in the warm water. Add the honey and oil and stir. Add the salt to the flour, and add in 1/2 cup increments while mixing. Knead by hand or mixer for about 10 minutes. Let rise in a warm place until doubled, about an hour.
Punch down, and shape into sticks, and using a sharp knife, slice carefully down the middle of the stick, about 1/4″ down. Brush sticks with 2T. melted butter and place in a 400° oven to bake for 20 minutes. To make garlic sticks, add 1/2 tsp garlic powder to the melted butter and brush on the sticks. Sprinkle with parmesean cheese for a delicious treat!
Cool, and remove from pans. Enjoy!
6 cups dry bread crumbs
1 T. garlic powder
1 T. onion powder
1 tsp celery salt
1/2 tsp paprika
3/4 tsp majoram
1/4 tsp cumin
1/4 cup parsley flakes
1 tsp salt
1/2 cup olive oil
Begin by leaving bread out, uncovered for 6-8 hours or overnight. “Flopped” bread recipes are great for this as well. Tear the bread into chunks and place in a food processor and process until fine crumbs. You can use a blender for this as well, blending small amounts at a time.
Mix crumbs with seasonings and oil, stir well and spread on cookie sheet. Bake at 250° for 15 minutes, stirring every 5. Store in an airtight container.
1 cup warm water
1 T. melted butter
1 tsp salt
2 tsp sugar
3 cups whole wheat flour
2 tsp dry yeast
Mix together water, butter, salt and sugar. Add in 1 cup of flour and yeast, and stir to mix. Add remaining flour by cupfuls and mix together well. You want a soft dough, that feels “just a bit sticky”. Don’t over add flour, or you will have a tough pita.
Allow to rise in a covered bowl for 1 hour, or until doubled in size. Punch down, and remove to lightly floured counter. Cut into 8 pieces, and roll each piece into a ball. With a rolling pin, roll the dough balls out to a large circle, about 1/4″ thick.
Cover with a damp cloth, and allow to rise for 30 minutes. They will begin to get “puffy”. Meanwhile, preheat oven to 500°. Place the rounds, two at a time, directly on the middle rack. Bake for 4 minutes. Any longer and the bread could dry out and not be pliable. Remove from the rack, and wrap each pita in slightly damp paper or cloth napkin. This will get moisture back into the pitas. Allow to cool thoroughly. Cut pitas in 1/2, split open carefully and stuff as desired.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.