Darbey Bread Recipes

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THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE



The Softest, Fluffiest Homemade White Bread You Can Make image

Warm, fluffy homemade white bread has been a staple of cooks long before and after mid century because it is that good!

Provided by Kevin Mayfield

Categories     Bread

Time 2h

Number Of Ingredients 6

3 cups warm water (just warm to the touch, not hot)
2 packets dry yeast (.25 oz each)
5 tablespoons unsalted butter (divided)
1/4 cup sugar
1 tablespoon salt
7 cups of all-purpose flour

Steps:

  • In your mixing bowl, add the packets of yeast and a 1/2 cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-1/2 cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
  • Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
  • Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary. I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
  • Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
  • Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
  • Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
  • Place the dough back on the floured surface and split it into two equal balls.
  • Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it.
  • Shape into a rectangle about as wide as your 9 inch baking pan.
  • Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
  • Repeat for second dough ball.
  • Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
  • Place both loaves into an oven that has been pre-heated to 400 degrees.
  • Bake for 30 minutes, rotating once halfway through baking.
  • Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
  • Remove from the baking pan and cool on a wire rack before slicing.

Nutrition Facts : Calories 162 kcal, Sugar 2 g, Sodium 293 mg, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving

BARLEY BREAD



Barley Bread image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 8 to 10 slices

Number Of Ingredients 7

10 ounces barley flour, approximately 3 cups
1 teaspoon kosher salt
1 ounce baking powder, approximately 2 1/2 tablespoons
2 tablespoons honey
1/4 cup canola oil, plus extra for pan
2 eggs
1 cup whole milk

Steps:

  • Preheat a gas grill on low heat for at least 10 minutes.
  • Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
  • In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
  • Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
  • *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

JOSH'S MARBLED RYE BREAD



Josh's Marbled Rye Bread image

This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h35m

Yield 1 loaf (16 pieces)

Number Of Ingredients 13

5 cups bread flour, divided
2 cups plus 1 tablespoon rye flour, divided
1/2 cup potato flour
1/3 cup nonfat dry milk powder
2 tablespoons sugar
2 tablespoons caraway seeds
3 teaspoons instant or quick-rise yeast
2-1/2 teaspoons onion powder
2 teaspoons salt
2-3/4 cups warm water (110° to 115°)
1/4 cup vegetable oil
2 tablespoons dark baking cocoa
1 large egg, lightly beaten with 1 tablespoon water

Steps:

  • In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.

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