Connect with us

Cooking

Skillet Chicken Parmesan

https://www.fromvalerieskitchen.com/skillet-chicken-parmesan/

Published

on

This quick and easy Skillet Chicken Parmesan is a rustic, Italian one-pot recipe that goes from stovetop to oven to table in 30 minutes.

A cast iron skillet filled with Skillet Chicken Parmesan shot from over the top.

A cast iron skillet filled with Skillet Chicken Parmesan shot from over the top.

This post was originally published on July 8, 2013. It has been updated with new images.

You might think of Chicken Parmesan as a meal best left for weekends when you have more time to spend in the kitchen. I used to think that too. But since I refuse to contain my desire for this dish to weekends, I’ve simplified things a bit.

This version is an easy, one-pot recipe you can easily pull together on a busy weeknight. Precisely the type of recipe we all need to get through the busy holiday season.

A close up shot of a cast iron skillet full of Chicken Parmesan

A close up shot of a cast iron skillet full of Chicken Parmesan

Most of the work is completed in one skillet right on your stove and then it takes a quick turn in the oven to finish things off. I’ve taken a few shortcuts with this Skillet Chicken Parmesan to save time and effort but the end result is fabulous.

A serving of Skillet Chicken Parmesan in a white serving bowl with a fork.

A serving of Skillet Chicken Parmesan in a white serving bowl with a fork.

How to Make Skillet Chicken Parmesan

Like so many of my recipes, the key to the flavor in this dish is a combination of dried herbs. I love the punch dried herbs add to a recipe but feel free to substitute fresh herbs if you happen to have them on hand. Just be sure to double or even triple the amounts called for if using fresh.

A bowl filled with dried herbs and a second bowl filled with panko break crumbs, Parmesan cheese, and olive oil.

A bowl filled with dried herbs and a second bowl filled with panko break crumbs, Parmesan cheese, and olive oil.

Combine sea salt, freshly ground black pepper, rosemary, thyme, and oregano in a small bowl.

In a separate bowl combine some Italian-style panko bread crumbs, Parmesan cheese, and 1 tablespoon of olive oil.

Start with the Right Cut of Chicken

You’ll need 4 thin-sliced boneless, skinless chicken breasts for this recipe. If your chicken breasts are not the thin-sliced variety you can slice thicker breasts in half, right through the center. Continue the cut through until you have two thin pieces. Check out this article on Serious Eats to see this process in action. Thinner slices of chicken will cook quickly and be more tender at the end of the quick cooking process.

This recipe calls for 4 pieces but you could easily throw in a another piece or two if you’ve got a big skillet and more people to feed.

From Stovetop to Oven

Add a couple tablespoons olive oil to a large, deep, ovenproof skillet and place it over medium-high heat.

Two images showing the process of seasoning and cooking the chicken in a skillet.

Two images showing the process of seasoning and cooking the chicken in a skillet.

When the oil is nice and hot, carefully add the chicken. Cook for about three minutes on each side, sprinkling both sides with the dry seasoning mix as it cooks. We are only trying to get a nice golden brown sear on the chicken at this point, not completely cook it through.

Pour the marinara sauce around the chicken and ladle a little over each piece.

Two images showing the process of adding the cheese and bread crumb topping.

Two images showing the process of adding the cheese and bread crumb topping.

Add a slice of fresh mozzarella to each piece of chicken. I give you my permission to add more cheese if you’d like. More cheese is never a bad idea.

Time to sprinkle on the bread crumb and Parmesan cheese mixture and pop it in a really hot 475 degree oven for about 8 to 10 minutes. Watch the Skillet Chicken Parmesan closely and pull it out when the cheese has melted, the chicken is cooked throughout, and the bread crumbs are browned.

A close up image of Skillet Chicken Parmesan in a cast iron skillet.

A close up image of Skillet Chicken Parmesan in a cast iron skillet.

Transferring the skillet to a hot oven to finish the cooking process is the key to creating a nicely browned, crispy bread crumb topping.

What Pasta is Best with Chicken Parmesan?

A white serving bowl filled with Skillet Chicken Parmesan.

A white serving bowl filled with Skillet Chicken Parmesan.

I like to serve this Skillet Chicken Parmesan over a mound of rigatoni and sprinkled with a generous amount of grated Parmesan. A substantial pasta like rigatoni pairs well with this dish but any pasta you love or that you happen to have on hand will work.

Cook the pasta according to the package directions for al dente, toss it with a bit of olive oil to prevent it from sticking together, and toss it with some grated Parmesan cheese.

An overhead shot of a skillet full of Chicken Parmesan and a white serving bowl.

An overhead shot of a skillet full of Chicken Parmesan and a white serving bowl.

This is a gorgeous, mouthwatering dish that you can have on the table in under thirty minutes.

A wooden spoon scooping up a serving of Chicken Parmesan out of a cast iron skillet.

A wooden spoon scooping up a serving of Chicken Parmesan out of a cast iron skillet.

What to Serve with Chicken Parmesan

Looking for some simple side dish ideas? My Cheater Garlic Bread and Butter Lettuce Salad with Grapes and Gorgonzola would round out this meal in a delicious way!

Skillet Chicken Parmesan

This Skillet Chicken Parmesan is a rustic, Italian one-pot recipe that goes from stovetop to oven to table in 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Ingredients

  • 12 ounces dry pasta of your choice, prepared according to package directions for al dente
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine ground sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup Italian-style panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds thin-sliced boneless, skinless chicken breasts
  • 24 ounce jar marinara sauce (I like Mezzetta brand)
  • 4 ounces fresh mozzarella
  • Additional olive oil and Parmesan cheese to toss with cooked pasta

Instructions

  1. Preheat oven to 475 degrees.

  2. Prepare dry pasta according to package directions and allow it to boil while preparing the chicken.

  3. In a small bowl combine salt, pepper, thyme, rosemary, and oregano. Set aside.

  4. In a separate small bowl combine the Italian style bread crumbs, Parmesan cheese and 1 tablespoon olive oil. Set aside.

  5. Coat the bottom of a large, deep, oven-proof skillet with about 2 tablespoons olive oil and place over medium high heat. Saute chicken till nicely browned on both sides but not cooked through, about 3 minutes per side. As chicken cooks, season each side with seasoning mixture. After chicken has browned, pour the marinara sauce in the pan around the chicken, ladling some of the sauce over the top of each piece. Top each piece of chicken with a thin slice of fresh mozzarella and sprinkle the bread crumb topping over the top.

  6. Transfer the skillet to the preheated oven and bake uncovered for 5 to 10 minutes or till chicken is cooked through and no longer pink in center, cheese has melted, and bread crumb topping is browned.

  7. Serve over your choice of prepared dry pasta that has been tossed with a little olive oil and Parmesan cheese.

Recipe Notes

I almost always use dried herbs but fresh herbs are wonderful if you have them on hand. Be sure to double the amounts called but otherwise follow as directed.

 

If your chicken is not thin-sliced use a sharp knife to slice each chicken breast right through the center and continue the cut all the way through to get 2 thin-sliced pieces.

 

Nutrition information was calculated for Chicken Parmesan only. Pasta was not included.

Nutrition

Calories: 440kcal

Fat: 24g

Saturated fat: 8g

Cholesterol: 139mg

Sodium: 850mg

Potassium: 676mg

Carbohydrates: 7g

Fiber: 1g

Sugar: 1g

Protein: 47g

Vitamin A: 315%

Vitamin C: 2%

Calcium: 271%

Iron: 2%

Course Main Course

Cuisine Italian

A two image vertical collage of Skillet Chicken Parmesan with text overlay.

A two image vertical collage of Skillet Chicken Parmesan with text overlay.

Click to comment

You must be logged in to post a comment Login

Leave a Reply

Cooking

Salted Caramel Rice Pudding

https://thestayathomechef.com/salted-caramel-rice-pudding/

Published

on

By

 This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Rice Pudding

You might be thinking that rice pudding is your grandma’s dessert, especially if you’re picturing raisins in a bland, gelatinous blob of rice. Not this rice pudding! This from-scratch recipe is both timeless and super simple to make. Also, it results in a decadent dessert you and your grandma will love. Delicious, creamy, salty, and sweet—this rice pudding has it all!

Rice pudding exists as a dessert in many different forms the world over. Rice is a staple in so many countries, and has that sweet, mild flavor that can be made into a savory side dish, a yummy Mexican drink, or a sweet dessert. This recipe uses Arborio rice, the same kind that is used to make risotto, as it is less starchy and keeps its form a little better than other rices. If you’ve never made rice pudding or caramel before, it could be especially helpful to watch the video and see how it’s done.
To make this yummy dessert, you will start by boiling Arborio rice in milk, egg and sugar and then setting that to simmer. Then you will make an easy from-scratch caramel sauce by melting sugar in a saucepan, adding butter, and then adding heavy cream and salt. This sumptuous sauce is what you will mix into and drizzle over the rice pudding for a seriously tasty treat.

  • Can this be made with regular rice?

    Yes. We prefer the creamier texture of Arborio rice, but regular white rice will also work just fine. Reduce the cooking time to about 20 minutes.

  • Can rice pudding be made in a rice cooker?

    No. This recipe requires a low simmer with stirring in order to reach the right consistency, as the rice is boiled in milk and sugar.

  • Do add-ins go well with rice pudding? What other items can I add besides salted caramel?

    Absolutely. Rice pudding is kind of like vanilla ice cream. It is creamy and sweet and can mix well with lots of different flavors. If you want a little more sumpin’ sumpin’ with your rice pudding, you can try sprinkling some toasted pecans on it, sliced bananas, cinnamon, chocolate chips, apple slices, or even the traditional raisins.

If you need a caramel fix, check out these other amazing recipes and caramel creations:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Salted Caramel Rice Pudding

This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Cook Time35 mins

Total Time35 mins

Print
Pin
Rate

Servings: 6 Servings

Ingredients

Rice Pudding

  • 3/4 cup arborio rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons butter diced
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Instructions

  • In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together milk, sugar, egg, salt, and vanilla. Pour over rice.

  • Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.

  • Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds. Remove from heat and stir in salt.

  • Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top.

Nutrition

Calories: 537kcal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 655mg | Potassium: 205mg | Sugar: 56g | Vitamin A: 17.6% | Calcium: 15.8% | Iron: 6.8%

Course: Dessert

Cuisine: American

Keyword: Caramel Rice Pudding

Salted Caramel Rice Pudding

Get New Recipes Sent To Your Inbox ?

Join my newsletter and get new mouth watering recipes sent directly to you weekly!

Success! You are now part of my newsletter (:

/* Layout */ .ck_form.ck_minimal { /* divider image */ background: #f9f9f9; font-family: ‘Helvetica Neue’, Helvetica, Arial, Verdana, sans-serif; line-height: 1.5em; overflow: hidden; color: #666; font-size: 16px; border: solid 1px #d1d1d1; -webkit-box-shadow: none; -moz-box-shadow: none; box-shadow: none; clear: both; margin: 20px 0px; text-align: center; } .ck_form.ck_minimal h3.ck_form_title { text-align: center; margin: 0px 0px 10px; font-size: 28px; } .ck_form.ck_minimal h4 { text-align: center; font-family: ‘Open Sans’, Helvetica, Arial, sans-serif; text-transform: uppercase; font-size: 18px; font-weight: normal; padding-top: 0px; margin-top: 0px; } .ck_form.ck_minimal p { padding: 0px; } .ck_form, .ck_form * { -webkit-box-sizing: border-box; -moz-box-sizing: border-box; box-sizing: border-box; } .ck_form.ck_minimal .ck_form_fields { width: 100%; float: left; padding: 5%; } /* Form fields */ .ck_errorArea { display: none; /* temporary */ } #ck_success_msg { padding: 10px 10px 0px; border: solid 1px #ddd; background: #eee; } .ck_form.ck_minimal input[type=”text”], .ck_form.ck_minimal input[type=”email”] { font-size: 18px; padding: 10px 8px; width: 68%; border: 1px solid #d6d6d6; /* stroke */ -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ background-color: #fff; /* layer fill content */ margin-bottom: 5px; height: auto; float: left; margin: 0px; margin-right: 2%; height: 42px; } .ck_form input[type=”text”]:focus, .ck_form input[type=”email”]:focus { outline: none; border-color: #aaa; } .ck_form.ck_minimal .ck_subscribe_button { width: 100%; color: #fff; margin: 0px; padding: 11px 0px; font-size: 18px; background: #0d6db8; -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ cursor: pointer; border: none; text-shadow: none; width: 30%; float: left; height: 42px; } .ck_form.ck_minimal .ck_guarantee { color: #626262; font-size: 12px; text-align: center; padding: 15px 0px 0px; display: block; clear: both; } .ck_form .ck_powered_by { display: block; color: #aaa; font-size: 12px; } .ck_form .ck_powered_by:hover { display: block; color: #444; } .ck_converted_content { display: none; padding: 5%; background: #fff; } .ck_form.ck_minimal.width400 .ck_subscribe_button, .ck_form.ck_minimal.width400 input[type=”email”] { width: 100%; float: none; margin-top: 5px; } .ck_slide_up, .ck_modal, .ck_slide_up .ck_minimal, .ck_modal .ck_minimal { min-width: 400px; } .page .ck_form.ck_minimal { margin: 50px auto; max-width: 600px; } /* v6 */ .ck_slide_up.ck_form_v6, .ck_modal.ck_form_v6, .ck_slide_up.ck_form_v6 .ck_minimal, .ck_modal.ck_form_v6 .ck_minimal { min-width: 0 !important; } @media all and (min-width: 801px) { .ck_modal.ck_form_v6 .ck_form.ck_minimal { margin-left: -300px; width: 600px; } } .ck_modal.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 20px; } .ck_slide_up.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 10px; } .ck_form_v6 #ck_success_msg { margin-top: 15px; padding: 0px 10px; } .ck_slide_up.ck_form_v6 .ck_minimal + .ck_close_link { top: 5px; } .ck_slide_up.ck_form_v6 .ck_minimal h3.ck_form_title { margin-top: 5px; }

Continue Reading

Cooking

5 Ingredient Homemade Chocolate Pudding

https://thestayathomechef.com/decadent-chocolate-pudding-from-scratch/

Published

on

By

Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you have ever had!

Chocolate Pudding Recipe

You might be picturing those little prepackaged cups you can throw into your lunch, but chocolate pudding can be so much more! Thicker and creamier than a mousse, chocolate pudding is just as decedent and rich. When you make this chocolate pudding recipe, you will get an idea of how fancy pudding can be. Family dessert, party dessert or romantic dessert—any which way you cut it, this from-scratch perfect pudding is sure to please!

This dessert features a butter and cornstarch base, with heavy cream, sugar and chocolate chips melted together in a saucepan, then cooled for an hour in the refrigerator. Voila! It only takes a few minutes to make and a whole lot of patience to wait for it to set before you can savor it. But guess what? It’s worth the wait!

  • Can I use milk instead of heavy cream?

    Yes. We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk instead. If you choose to use whole milk, increase the cornstarch to two full tablespoons.

  • Can I use baker’s chocolate instead of chocolate chips?

    Swapping the chocolate chips out will change the texture and taste of this pudding. You can do it, but we recommend the chocolate chips. If you choose to use baker’s chocolate, substitute the chocolate chips for 6 ounces of baker’s chocolate. Increase the sugar to half a cup and the butter to three tablespoons.

  • Can chocolate pudding be made into a pie?

    Yes! This pudding is wonderful as a chocolate pie. You will want to double the recipe if you are filling a 9 inch pie plate that is one and a half inches deep or deeper. You can also just prepare the recipe as directed and add a layer of whipped cream.

 

PRO TIP: When it comes to heating milk or cream, gentle and slow is the way to go. If milk or cream gets too much heat, or heats to quickly it can scorch. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur.

Chocolate lover? We’ve got you covered. Check out these other delicious chocolate treasures:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Chocolate Pudding

5 Ingredient Homemade Chocolate Pudding

Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you’ve ever had!

Prep Time5 mins

Cook Time5 mins

Cooling Time1 hr

Total Time1 hr 10 mins

Print
Pin
Rate.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 4 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.

  • Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.

  • When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.

  • Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.

Notes

While the pudding is cooling, place plastic wrap directly onto the top of the pudding in order to prevent a skin from forming. The plastic wrap should touch the top of the pudding directly. 

Nutrition

Serving: 0.5cups | Calories: 777kcal | Carbohydrates: 41g | Protein: 5g | Fat: 67g | Saturated Fat: 41g | Cholesterol: 181mg | Sodium: 100mg | Potassium: 344mg | Fiber: 4g | Sugar: 29g | Vitamin A: 38.9% | Vitamin C: 0.9% | Calcium: 10.5% | Iron: 15.8%

Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding

Homemade Chocolate Pudding

Get New Recipes Sent To Your Inbox ?

Join my newsletter and get new mouth watering recipes sent directly to you weekly!

Success! You are now part of my newsletter (:

/* Layout */ .ck_form.ck_minimal { /* divider image */ background: #f9f9f9; font-family: ‘Helvetica Neue’, Helvetica, Arial, Verdana, sans-serif; line-height: 1.5em; overflow: hidden; color: #666; font-size: 16px; border: solid 1px #d1d1d1; -webkit-box-shadow: none; -moz-box-shadow: none; box-shadow: none; clear: both; margin: 20px 0px; text-align: center; } .ck_form.ck_minimal h3.ck_form_title { text-align: center; margin: 0px 0px 10px; font-size: 28px; } .ck_form.ck_minimal h4 { text-align: center; font-family: ‘Open Sans’, Helvetica, Arial, sans-serif; text-transform: uppercase; font-size: 18px; font-weight: normal; padding-top: 0px; margin-top: 0px; } .ck_form.ck_minimal p { padding: 0px; } .ck_form, .ck_form * { -webkit-box-sizing: border-box; -moz-box-sizing: border-box; box-sizing: border-box; } .ck_form.ck_minimal .ck_form_fields { width: 100%; float: left; padding: 5%; } /* Form fields */ .ck_errorArea { display: none; /* temporary */ } #ck_success_msg { padding: 10px 10px 0px; border: solid 1px #ddd; background: #eee; } .ck_form.ck_minimal input[type=”text”], .ck_form.ck_minimal input[type=”email”] { font-size: 18px; padding: 10px 8px; width: 68%; border: 1px solid #d6d6d6; /* stroke */ -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ background-color: #fff; /* layer fill content */ margin-bottom: 5px; height: auto; float: left; margin: 0px; margin-right: 2%; height: 42px; } .ck_form input[type=”text”]:focus, .ck_form input[type=”email”]:focus { outline: none; border-color: #aaa; } .ck_form.ck_minimal .ck_subscribe_button { width: 100%; color: #fff; margin: 0px; padding: 11px 0px; font-size: 18px; background: #0d6db8; -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ cursor: pointer; border: none; text-shadow: none; width: 30%; float: left; height: 42px; } .ck_form.ck_minimal .ck_guarantee { color: #626262; font-size: 12px; text-align: center; padding: 15px 0px 0px; display: block; clear: both; } .ck_form .ck_powered_by { display: block; color: #aaa; font-size: 12px; } .ck_form .ck_powered_by:hover { display: block; color: #444; } .ck_converted_content { display: none; padding: 5%; background: #fff; } .ck_form.ck_minimal.width400 .ck_subscribe_button, .ck_form.ck_minimal.width400 input[type=”email”] { width: 100%; float: none; margin-top: 5px; } .ck_slide_up, .ck_modal, .ck_slide_up .ck_minimal, .ck_modal .ck_minimal { min-width: 400px; } .page .ck_form.ck_minimal { margin: 50px auto; max-width: 600px; } /* v6 */ .ck_slide_up.ck_form_v6, .ck_modal.ck_form_v6, .ck_slide_up.ck_form_v6 .ck_minimal, .ck_modal.ck_form_v6 .ck_minimal { min-width: 0 !important; } @media all and (min-width: 801px) { .ck_modal.ck_form_v6 .ck_form.ck_minimal { margin-left: -300px; width: 600px; } } .ck_modal.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 20px; } .ck_slide_up.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 10px; } .ck_form_v6 #ck_success_msg { margin-top: 15px; padding: 0px 10px; } .ck_slide_up.ck_form_v6 .ck_minimal + .ck_close_link { top: 5px; } .ck_slide_up.ck_form_v6 .ck_minimal h3.ck_form_title { margin-top: 5px; }

Continue Reading

Cooking

Ultimate Guide to Homemade Bread

https://thestayathomechef.com/homemade-bread/

Published

on

By

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Homemade Bread

There is probably no smell on earth that is more inviting, comforting and symbolic of home than homemade bread. It is like a magnet for family and friends. Many of us have a recipe we’ve tried or one that has been passed down through family and friends. But making bread is also a science. There is a lot that goes into it and there are a lot of possible variations. We’ve included some of those here. After making many loaves of bread and trying many variations, the recipe we decided we like best for its taste and texture is made with milk instead of water, and requires very little kneading.

You will start by warming the milk in the microwave, and then combining that with all of the other ingredients in a stand mixer and letting it knead until a dough ball is formed. This only takes a couple minutes. That dough is placed in a greased bowl to rise for 90 minutes and then transferred to two greased bread pans to rise for another 60 minutes. The bread is then baked for 20 minutes covered and 20 minutes uncovered. Then, it will cool for another 20 minutes. You’re going to learn that the hardest part about this recipe is waiting to eat the bread!

 

SUBSTITUTION GUIDE

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. The kind of sweetener you use in making bread will alter the end result. Honey may add a floral element, depending on the source of your honey, while artificial sweeteners may add a metallic after taste.

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe.

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. The results are pictured below.

Visual Differences Between Whole Wheat and All White Bread

  • What if I don’t have a stand mixer? Can I make homemade bread by hand?

    You don’t need a stand mixer, you can knead this bread by hand. It is physically more work, but it doesn’t require a lot of kneading. You only need to knead the dough until all of the ingredients are combined and a dough ball forms that is smooth and elastic and slightly tacky to the touch.

  • Can I use this recipe in a bread machine?

    Yes. This recipe will work great in a bread machine.

  • Should I use a glass bread pan or a metal bread pan? What is the difference?

    Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust. A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color. You can see the visual difference in the photo below with the loaf made in a metal pan on the left and the loaf made in a glass pan on the right.

Visual  Difference between metal pans and glass pans for baking bread

 

If you’re looking for more bread recipes, here are some of our favorites:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Bread Recipe

Ultimate Guide to Homemade Bread

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Prep Time15 mins

Cook Time40 mins

Rising Time2 hrs 30 mins

Total Time3 hrs 25 mins

Print
Pin
Rate.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Servings: 2 loaves

Ingredients

  • 2 1/4 cup milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoon instant dry yeast
  • 1 tablespoon salt
  • 3 tablespoons melted butter
  • 5 1/2-6 cups all-purpose flour

Instructions

  • In a microwave safe bowl or cup, warm the milk until it is warm to the touch, 100-110 degrees Fahrenheit.

  • In the bowl of a stand mixer combine the milk, sugar, yeast, salt, melted butter, and 5 cups of flour. Knead on a low setting for 1 minute until combined, Slowly increase speed and add the remaining flour 1/4 cup at a time until the dough forms a smooth and elastic ball that is soft and tacky, but not sticky. 

  • Put the dough ball into a greased bowl, cover, and let rise for 90 minutes until double in size.

  • After 90 minutes, divide the dough into two equal pieces. Roll or press each piece into a 9-inch by 7-inch rectangle. Roll each lengthwise into a tight roll and pinch the ends shut.

  • Transfer each loaf into a lightly greased 9-inch by 5-inch bread loaf pan. Cover and let rise for an additional 60 minutes until double in size.

  • Preheat an oven to 350 degrees. Bake bread for 35-40 minutes until golden brown.

  • Remove the bread from the oven and let it cool in the pan for 10 minutes before removing the loaf from the pan and letting it cool completely.

Notes

SUBSTITUTIONS

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes. 

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. 

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. 

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe. 

Nutrition

Serving: 0.75inch slice | Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.6% | Calcium: 3.1% | Iron: 7.5%

Course: Bread

Cuisine: American

Keyword: Homemade Bread

Get New Recipes Sent To Your Inbox ?

Join my newsletter and get new mouth watering recipes sent directly to you weekly!

Success! You are now part of my newsletter (:

/* Layout */ .ck_form.ck_minimal { /* divider image */ background: #f9f9f9; font-family: ‘Helvetica Neue’, Helvetica, Arial, Verdana, sans-serif; line-height: 1.5em; overflow: hidden; color: #666; font-size: 16px; border: solid 1px #d1d1d1; -webkit-box-shadow: none; -moz-box-shadow: none; box-shadow: none; clear: both; margin: 20px 0px; text-align: center; } .ck_form.ck_minimal h3.ck_form_title { text-align: center; margin: 0px 0px 10px; font-size: 28px; } .ck_form.ck_minimal h4 { text-align: center; font-family: ‘Open Sans’, Helvetica, Arial, sans-serif; text-transform: uppercase; font-size: 18px; font-weight: normal; padding-top: 0px; margin-top: 0px; } .ck_form.ck_minimal p { padding: 0px; } .ck_form, .ck_form * { -webkit-box-sizing: border-box; -moz-box-sizing: border-box; box-sizing: border-box; } .ck_form.ck_minimal .ck_form_fields { width: 100%; float: left; padding: 5%; } /* Form fields */ .ck_errorArea { display: none; /* temporary */ } #ck_success_msg { padding: 10px 10px 0px; border: solid 1px #ddd; background: #eee; } .ck_form.ck_minimal input[type=”text”], .ck_form.ck_minimal input[type=”email”] { font-size: 18px; padding: 10px 8px; width: 68%; border: 1px solid #d6d6d6; /* stroke */ -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ background-color: #fff; /* layer fill content */ margin-bottom: 5px; height: auto; float: left; margin: 0px; margin-right: 2%; height: 42px; } .ck_form input[type=”text”]:focus, .ck_form input[type=”email”]:focus { outline: none; border-color: #aaa; } .ck_form.ck_minimal .ck_subscribe_button { width: 100%; color: #fff; margin: 0px; padding: 11px 0px; font-size: 18px; background: #0d6db8; -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ cursor: pointer; border: none; text-shadow: none; width: 30%; float: left; height: 42px; } .ck_form.ck_minimal .ck_guarantee { color: #626262; font-size: 12px; text-align: center; padding: 15px 0px 0px; display: block; clear: both; } .ck_form .ck_powered_by { display: block; color: #aaa; font-size: 12px; } .ck_form .ck_powered_by:hover { display: block; color: #444; } .ck_converted_content { display: none; padding: 5%; background: #fff; } .ck_form.ck_minimal.width400 .ck_subscribe_button, .ck_form.ck_minimal.width400 input[type=”email”] { width: 100%; float: none; margin-top: 5px; } .ck_slide_up, .ck_modal, .ck_slide_up .ck_minimal, .ck_modal .ck_minimal { min-width: 400px; } .page .ck_form.ck_minimal { margin: 50px auto; max-width: 600px; } /* v6 */ .ck_slide_up.ck_form_v6, .ck_modal.ck_form_v6, .ck_slide_up.ck_form_v6 .ck_minimal, .ck_modal.ck_form_v6 .ck_minimal { min-width: 0 !important; } @media all and (min-width: 801px) { .ck_modal.ck_form_v6 .ck_form.ck_minimal { margin-left: -300px; width: 600px; } } .ck_modal.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 20px; } .ck_slide_up.ck_form_v6 .ck_minimal .ck_subscribe_form { padding-top: 10px; } .ck_form_v6 #ck_success_msg { margin-top: 15px; padding: 0px 10px; } .ck_slide_up.ck_form_v6 .ck_minimal + .ck_close_link { top: 5px; } .ck_slide_up.ck_form_v6 .ck_minimal h3.ck_form_title { margin-top: 5px; }

Continue Reading

Recent Posts

Title

Categories

Trending