Best 3 Colonial Yeast Bread Recipes
In the annals of culinary history, colonial yeast bread stands as a testament to the ingenuity and resourcefulness of our ancestors. This humble loaf, born out of necessity in a time when commercial yeast was scarce, showcases the power of simple ingredients and traditional techniques. With its slightly tangy flavor, chewy texture, and irresistible aroma, colonial yeast bread is a nostalgic delight that transports us back to a simpler era. This article offers a collection of colonial yeast bread recipes that capture the essence of this timeless classic, ensuring that its legacy continues to be savored by generations to come. From the classic Colonial Yeast Bread recipe, a straightforward introduction to this culinary gem, to the creative variations like Honey-Oatmeal Colonial Yeast Bread, Buttermilk Colonial Yeast Bread, and Sweet Potato Colonial Yeast Bread, each recipe adds a unique twist while staying true to the spirit of this beloved bread. Whether you're a seasoned baker or just starting your culinary journey, these recipes provide a delightful opportunity to connect with the past and create memories with every bite.
Let's cook with our recipes!
COLONIAL BROWN BREAD
A sweet brown bread no eggs or fat added. Best served warm from the oven.
Provided by ANNETTE1951
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 30.8 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 353.2 mg, Sugar 11 g
TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD
Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!
Provided by French Tart
Categories Yeast Breads
Time 2h15m
Yield 1 Large Cottage Loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
- Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
- Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
- Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
- Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
- Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!
Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the taste of your bread. Look for fresh, organic flour, and use real butter or shortening instead of margarine.
- Proof your yeast correctly: This is a critical step in bread making. Make sure your yeast is active and that the water is the correct temperature. If the water is too hot, it will kill the yeast; if it's too cold, the yeast won't activate properly.
- Knead your dough properly: Kneading the dough helps to develop the gluten, which gives bread its structure. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let your dough rise in a warm place: This will help the dough to double in size. Find a place that is warm and draft-free, such as a turned-off oven or a sunny windowsill.
- Bake your bread at a high temperature: This will create a crispy crust and a fluffy interior. Bake the bread at 375 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.
Conclusion:
Colonial yeast bread is a delicious and versatile bread that can be used for a variety of purposes. It is perfect for sandwiches, toast, and even croutons. With a little practice, you can easily make this bread at home. So what are you waiting for? Give it a try today!
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