Google searches for baker's yeast is up 120%. Bread flour is up 100%. Yeast is up 90%. All-purpose flour is up 90%. And dutch ovens? Up 70%.
Add these stats to the fact that grocery stores are devoid of yeast and flour, the Washington Post reports, and sourdough starters are being passed around like gold, it's safe to assume America's bread obsession has reached new heights.
Why? Folks are at home with nothing to do but spend 12 hours proofing dough or feeding a pungent sourdough starter.
We asked readers to submit their favorite bread recipes. Perhaps they will inspire you to dust off the dough hook and make your own.
Dutch Oven Bread
Monica Karloczy of Oakland is crazy about slightly salted, richly colored loaf.
"I’m so lucky that my husband made this bread!" she said. Her family got the recipe from the website Le Creuset.
Ingredients:
- 4 cups flour
- 1 1/2 cups water
- 1 teaspoon active dry yeast
- 1 teaspoon Kosher salt or coarse sea salt
- Vegetable oil or vegetable oil spray
- Olive oil
Instructions:
Combine flour, water, yeast and salt in the bowl of a stand mixer with a dough hook, medium speed. The dough should turn smooth and elastic in about 5 to 10 minutes.
Cut off a piece of dough and stretch it to see if it's ready. If it stretches until you can see through it, it's ready. Remove the dough from mixer and cover it with plastic wrap. Let the dough rise for 2 to 4 hours, until it has doubled in size and will not spring back when you push your finger into it.
Knead the dough on a floured surface and shape it into a ball. Cover with towel and let stand for 10 minutes. Then shape the dough into a very tight ball by rolling it between your palms.
Coat the bottom and sides of a Dutch oven (5 1/2 quarts or larger) with vegetable oil. Put the dough in the center and put on the lid. Let it rest for 30 to 60 minutes (less if it's hot and humid, more if it's cold).
Preheat the oven to 450 degrees F.
Coat the dough with one tablespoon of olive oil, score the bread in an X shape and sprinkle with salt. Cover the pot and place it in the oven.
Let bake for 30 minutes. Remove the lid and reduce the oven temperature to 375. Cook until the bread is brown and has an internal temperature of 200 degrees. Allow the bread to rest on a rack for 30 minutes after removed from the oven so the middle can finish baking.
Classic Sandwich Bread
Grace Grande of Aberdeen has been making fresh bread for her sandwiches, using a recipe from King Arthur Flour. Your food processor does most of the work. Grande recommends using 1/3 whole wheat flour and half the butter. "It won't win any beauty pageants but it is very easy," she said.
Ingredients:
- 3 cups unbleached all-purpose flour
- 1/2 cup milk (can be skim, 2 percent or whole, mix with hot tap water, below, to make lukewarm before adding to ingredients)
- 1/2 to 2/3 cup hot water (enough to make smooth dough)
- 4 tablespoons melted butter or 1/4 cup vegetable oil
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 packet active dry yeast dissolved in 1 tablespoon warm water or 2 teaspoons instant yeast
Instructions:
Combine all the ingredients in a large bowl and stir until the dough starts to pull from the sides of the bowl. Move dough to a lightly greased surface, oil your hands, and knead for 6 to 8 minutes until it is smooth and supple. Or, mix the dough using an electric mixer or food processor.
Move dough to a lightly greased bowl. Cover the bowl and let the dough rise until it is puffy (but not necessarily doubled in size). It should take one to two hours. Lightly deflate the dough and move it to an oiled surface. Shape the dough into an 8-inch log.
Move the log into a lightly greased 8 1/2 inch by 4 1/2 inch loaf pan and cover loosely with lightly greased plastic wrap. Let the bread rise for an hour, until it's about one inch above the edge of the pan. When you press your finger into the dough it should bounce back slowly.
Preheat oven to 350 degrees F. Bake the bread for 30 to 35 minutes until it is golden brown. You'll know it's done when you remove it from the pan and knock on the bottom — it should sound hollow. The center should be 190 degrees.
Let the bread cool on a rack before slicing. Store the bread in a plastic bag and room temperature or in a freezer for longer storage.
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Honey Beer Bread
Got beer, honey and an hour to spare? Lindsey Widdis of Manasquan is a fan of this honey beer bread recipe from Gimme Some Oven. No yeast? No problem — baking powder is the main rising agent in his recipe.
You can also spice it up by adding some herbs like rosemary, garlic and cheese.
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/4 cup honey (warm-up in microwave if the honey is too thick to work with)
- 1 bottle (12 ounces) beer
- 1/4 cup melted butter
Instructions:
Preheat oven to 350 degrees F. Stir together flour, baking powder and salt until combined. Pour the beer and honey into the mixture and stir until combined.
Coat the sides and bottom of a 9-inch by 5-inch bread pan with half of the melted butter. Add the batter and spread it out evenly. Brush the rest of the melted butter on the top of the batter.
Bake for 40 to 50 minutes until you a toothpick put in the center comes out clean. Put on a wire rack to cool for at least 10 minutes. Serve warm.
No-knead Bread
Asbury Park Press food reporter Sarah Griesemer has made no-knead bread from the blog Pinch of Yum her go-to. This super simple recipe will yield a hearty, crusty, rustic loaf.
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
Instructions:
Whisk flour, salt and yeast together in a large bowl. Stir in the water until a thick, chunky dough forms. Add a few more tablespoons if needed; it should be barely wet throughout. Cover the mixing bowl with plastic wrap and let it rest for 12 to 14 hours and room temperature.
Preheat oven to 450 degrees F. Put a 6-quart enamel coated cast iron dutch oven in the oven for 30 minutes to heath. The dough should be puffy and loose with bubbles in it. Scrape the dough onto a floured surface. Do not knead. Shape it into a ball and set it on a piece of parchment paper. Cover it with plastic while the pan heats up.
Remove the plastic from the dough. Put the dough and parchment paper together into the pan (parchment lining the bottom). Bake covered for 30 minutes. Remove the cover and bake for another 10 to 15 minutes until the crust is golden brown.
No-knead Bread II
Features editor Liz Johnson loves the recipe from the "Canal House Cooks Everyday" authors Gabrielle Hamilton and Christopher Hirsheimer, who work out of their Milford, New Jersey studio, and recently converted their just-opened restaurant, Canal House Station, to takeout for Sunday dinners. It's a variation on the original No-Knead Bread recipe from Jim Lahey, published in the New York Times in 2006.
Ingredients:
- 3 cups all-purpose or bread flour, plus more for dusting
- 1/4 teaspoon instant yeast or 1/3 teaspoon dry active yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups + 2 tablespoons warm water
Instructions:
Using a whisk, mix together the flour, yeast and salt in a large bowl. Add water and use a wooden spoon to stir until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest for 18 hours at a warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place the dough on it. Sprinkle with a little more flour and fold it over on itself once or twice. Loosely cover the dough with plastic wrap and let it rest about 15 minutes.
Sprinkling the work surface with just enough flour to keep the dough from sticking, use a pastry/dough scraper or your fingers to gently and quickly shape the dough into a ball. Generously coat a smooth kitchen towel (not terrycloth) with flour. Cover the dough with another kitchen towel and let the dough rise undisturbed for about 2 hours. When it is ready, the dough will have more than doubled in size and will not readily spring back with touched with a finger.
At least 30 minutes before the dough is ready, put a 4-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven and preheat to 450 degrees. When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over into the pot seam side up. It may look like a mess, but that's okay. Shake the pot once or twice if the dough is unevenly distributed.
Cover the pot and bake for 30 minutes. Remove the lid and bake until the loaf of bread is beautifully browned, 15 to 30 minutes. Remove the loaf from the pot and let it cool on a wire rack.
Rebecca King is a food writer for NorthJersey.com. For more on where to dine and drink, please subscribe today and sign up for our North Jersey Eats newsletter.
Email: kingr@northjersey.com Twitter: @rebeccakingnj Instagram: @northjerseyeats
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