Bread is more than just a staple in an everyday home. It is one of the oldest foods known to mankind. There have even been entire rounds of bread found preserved in Pompeii and other ancient grounds. We think of lavish feasts and yet also simple meals when it comes to bread. It is incredibly versatile and brings with it a togetherness. From kings to farmers, there is no judgement with bread.
Along with being an ancient food, baking bread brings comfort and warmth to any home. The smell of fresh baked bread will always bring a smile!
These three delicious recipes are incredibly easy and nourishing. During this time of harvest, bring peace and joy to your home and try your hand at bread – you may be pleasantly surprised at how simple it can be!
Easy Focaccia Bread
Focaccia bread is an easy bread to make, however it is also one of the most delicious and creative breads. Keep it simple, or dress it up with any toppings desired!
Ingredients:
2 cups all purpose flour
1 tsp salt
1 1/4 tsp instant yeast
1 cup warm water
1/4 cup olive oil
1 tsp oregano
2 tsp dried basil
1 tsp flaky sea salt
Instructions:
In a bowl, mix the flour, salt, and yeast. Add the warm water and mix to form a sticky dough. Cover with plastic wrap and place in the fridge for 8-24 hours.
After 8-24 hours, form the dough into a ball. Pour a tablespoon of the olive oil in to an 8 inch cake pan, spreading it to cover the interior. Place the ball of dough in the pan and cover with plastic wrap. Let it sit for 2 hours at room temperature.
Preheat the oven to 450 F. Remove the plastic wrap, drizzle with the remaining olive oil. Press down on the dough with your fingers, until the entire surface is covered in dimples. Sprinkle with oregano, basil, and sea salt. Bake for 22-25 minutes or until golden brown.
Enjoy!
Sweet Potato Sage Bread
This bread has a lightly sweet taste with a savory touch from the sage. It perfectly reflects the Autumn season with its delicious, chewy bite!
Ingredients:
1 1/4 cups room temp water
1 1/4 tsp active dry yeast
3 cups bread flour, more for dusting
1 1/2 tbsp fresh sage leaves, finely chopped
1/2 tsp sea salt
1 cup mashed sweet potato, cooled
1 tbsp extra virgin olive oil
Instructions:
In a bowl, add the yeast to the water and let it sit for 10-15 minutes until it begins to foam. In a separate bowl, mix the flour, sage, and sea salt. Add the mashed sweet potato and continue to integrate until well mixed.
Add the yeast, water, and olive oil to the flour mixture and mix until well incorporated and a sticky dough is formed. Cover and let rise in a warm spot until doubled in size.
Preheat the oven to 450 F with a Dutch oven or oven safe baking dish inside the oven.
Flour your hands and working surface. Pull the dough away from the edges of the bowl and turn it onto the working surface. Gently fold the dough into itself until a soft, flour covered ball is formed. transfer to parchment paper and let sit until the oven is heated.
Remove the Dutch oven or baking dish from the oven. Score the dough, then transfer to the Dutch oven or baking dish with the parchment paper. Cover and bake for 30 minutes. Remove the cover and bake 15-20 minutes more. The bread is done once the top is golden brown.
Let cool on a wire rack or plate for an hour before serving.
Enjoy!
Pumpkin Dessert Bread
We can’t have Autumn without a pumpkin bread! This recipe is soft, moist, full of pumpkin flavor, perfectly balanced with spice, and will make you forget all about what they serve at Starbucks!
Ingredients:
1 3/4 cups all purpose flour
1 tbsp pumpkin spice or cinnamon
1 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree (NOT pumpkin pie filling)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tbsp vanilla extract
Instructions:
Preheat oven to 375 F. Grease a 9×5 loaf pan and line with parchment paper, enough to hang over the edges.
In a medium bowl, whisk the flour, pumpkin spice, baking soda, and salt. In a separate bowl, mix the pumpkin, sugar, and brown sugar. Beat in the eggs, vegetable oil, and vanilla. Slowly mix in the flour mixture and mix until there are no lumps.
Pour the batter into the loaf pan and smooth the top. Bake for 45-50 minutes. At the 30 minute mark, lightly cover the loaf with aluminum foil to keep the top from browning too much.
Allow to cool for 10 minutes before serving if desired warm, or cool completely before serving.
Enjoy!
Notes: Add chopped nuts or chocolate chips if desired.
