Connect with us

Cooking

The (Essential) French Bistro

https://leitesculinaria.com/81356/writings-the-french-bistro.html

Published

on

Being something of a Frenchie wannabe, I tend to don my rose-tinted lunettes when I consider the classic French bistro and its zinc bars and outdoor tables. I mean that quite literally. I can’t help but imagine a single scenario over and over and over again. Me, behind my favorite rose-lensed sunglasses, at a bistro in Paris. Sipping. Laughing. Lingering.

Bistros are the stuff of reveries. Iconic, legendary establishments that exude a certain uncontestable charm. A spell of sorts.

I’m not alone in thinking this. But I also think perhaps the rosiness and romance that tend to envelope bistros comes because I regard everything—the faded decor, the house wine, the passersby, even a mediocre steak frites—a little less critically than usual. Perhaps a large part of my mooniness draws from the fact that I see myself, too, in a less mundane manner. Each time I catch myself in such a moment of fanciful thinking, I see a happier, classier, sassier version of me sitting at that table. France tends to have that effect on people. It takes you back to the moment at hand. And I return to Paris every so often for exactly that. It’s essential.

I’d never considered the why behind the bistro effect, but rather just sort of accepted it as fact. Until I flipped through French Bistro, in which Bertrand Auboyneau, owner of the renowned Paul Bert in Paris and founder of the bistronomy movement, shares his insights into the essential components of a proper bistro. He reminds us of the more grounded sturdiness and reliability of the physical bistro which creates the backdrop against which the more chimerical seems possible. You’ll find a soupçon of his thoughts and philosophy below. And fear not. Deconstructing the essential bistro as he does won’t tarnish that rosy tint. If anything, it makes it even rosier. Originally published July 13, 2012.–Renee Schettler Rossi

~~~

The bistro is one of the last remaining venues of live theater in our cities. Clients take their positions without prompting, talk to strangers at the bar, ask their neighbors to pass the salt, scrounge a smoke outside, and maybe even leave with a phone number. The bistro is the setting against which minor dramas and romances are played out. It is a social sanctuary, somewhere to reflect, watch passersby, shrug at calories, and mop up the sauce on our plates with good bread. Let the outside world march on in suits, slaves to their watches. This calm revolt, this rebellion that runs on salted butter, continues to be a success because of its genuine respect for both its food and diners. You will feel it as you enter and taste it in the crunch of the bread.

What defines a bistro? A counter, an owner, and a chef? Limiting the definition to this trio would be too simplistic to describe an entire universe. A bistro comprises much more.

What would a bistro be without its bar? The combined weight of its lead, zinc, and heavy wood anchor it solidly to the floor. It seems to have been there long enough to have grown roots, drawing strength and serenity from its grounded solidity. The bar is subjected to thumps, knocks, and wipes. It is impervious to parting words, endless chatter, bygones being bygones, and slates being wiped clean. It listens with a kindly ear to human suffering and passing fortune. The bar is a benevolent entity, a latter-day confessional. When the time comes and you are ready, you can leave the safety of the bar for the comfort of your table.

Here’s another French paradox. If the food is good, the décor seems spectacular. If the food is disappointing, the décor is filed away as iffy and the service spotty. The bench covered in worn leatherette will seem redolent of the romance of past eras rather than simply shabby. Bistro décor is like traveling back in time to a golden age. There will be exposed brick walls, vintage posters, enamel signage, old tiling, molded ceilings, worn wooden tables, and ancient chairs. They all transmit the same timeless message, like a quaint dialect, somewhat out of date, that reassures us and sets our bellies rumbling.

The bistro chair is nifty and nimble, punctuating the dining space. It takes just a flick of the wrist to spin it. It is multipurpose: it can be straddled and stacked,; it can be sent flying; and it can even crack skulls. The original bistro chair was designed in 1859 in Michael Thonet’s workshop. This ingenious inventor devised a process for bending solid wood into curved shape, and it was the Thonet prototype number 14 that shot to success. The whole world then made knock-offs of his deign, producing chairs that would support the world’ most illustrious posteriors.

French Bistro
Want it? Click it.

The strength of bistro cooking owes much to its flexibility. The chalkboard menu attests to its adaptability. Far more than a rustic decorative feature, the chalkboard reflects the economic preoccupations of a cuisine based on market availability and fluctuating commodity prices. Should a certain fish suddenly become plentiful, the chef and the owner will immediately modify the day’s menu. If a dish’s ingredients are exhausted, it’s erased immediately. The bistro is lucky enough to be able to seize opportunities as they arise, though it must be faithful to its fundamental principles. You go because you’re sure to find your usual steak with mustard, sole meuniere, or favorite dried sausage. The affability is tangible in the down-to-earth dishes, the ones that everyone likes. Upscale restaurants have taken to revisiting bistro recipes, gussying up old standbys. That’s fine. Bistro cooking can take the competition.

France has a dazzling array of bad characters. Just stand at the bar of any bistro. You’re bound to spot one or more clients, unpredictable beings, looking downhearted, sullen, morose, or annoyed. Some of them manage to display the whole range of gloomy emotions from bleakness to wretchedness. Those who enter laughing and jolly are few and far between, and their demeanor raises the suspicion that they have been enjoying their predinner drinks. The success of an evening at a bistro can often hinge on a single client. Just one cantankerous person who loses his or her patience or explodes can quickly ruin the ambience. And this is why bistro owners are so attentive to the diners, keeping them under constant, close surveillance. French clients are unique creatures, and it is in this spirit that they must be welcomed.

The ambience of a bistro is original and inimitable. Myriad conversations, the clinking of cutlery, waiters overacting their roles, barked-out orders, spoons tinkling against coffee cups, a cork popping out of a bottle all come together in a life-affirming babble. A general state of well-being resonates.

HUNGRY FOR MORE? DEVOUR THESE:

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