**Farmhouse Bread: A Rustic Delicacy with a Touch of Nostalgia**
Step into the world of farmhouse bread, a culinary classic that evokes a sense of comfort and warmth. This rustic loaf, with its golden-brown crust and soft, chewy crumb, has been a staple of kitchens for centuries. Whether you're looking for a hearty companion for your morning breakfast, a delightful addition to your sandwich spread, or simply a comforting snack to enjoy, farmhouse bread is the perfect choice. Its versatility and timeless appeal make it a cherished favorite among bread enthusiasts. And with our collection of carefully curated recipes, you can explore the diverse flavors and textures that make farmhouse bread so special. From classic white farmhouse bread to hearty whole wheat variations, and even creative takes infused with herbs and spices, there's a recipe here to suit every palate. So, prepare to embark on a culinary journey, where each bite of farmhouse bread tells a story of tradition, simplicity, and the enduring love for wholesome food.
FARMHOUSE CHEESE AND CARAWAY SODA BREAD PUDDINGS
Consider this recipe a double whammy. Not only do you end up with a dreamy, cheesy bread pudding, but you also get the recipe for an excellent loaf of Irish soda bread.
Provided by Ruth Cousineau
Categories Bread Cheese Appetizer Side Bake St. Patrick's Day Cheddar Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make soda bread:
- Preheat oven to 375°F with rack in middle.
- Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
- Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
- Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
- Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
- Make puddings:
- Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
- Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
- Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
- Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
- Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
- Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.
FARMHOUSE WHITE BREAD (BREAD MACHINE)
This is a wonderful tasting tender white bread that gets extra flavor and texture from sesame seeds.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients to bread machine in order directed by manufacturer.
- Add sesame seeds at the beep or appropriate time for your machine.
- Cycle: Light, white, no timer.
CRUNCHY FARMHOUSE BREAD
From Canadian living . Have not made yet and times are approximate I have also included direactions for using an ABM Makes one loaf
Provided by wicked cook 46
Categories Yeast Breads
Time 3h45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups (500 mL) of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.
- Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours.
- Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.
- Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375°F (190°C) oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
- Additional Information.
- Bread Machine Crunchy Farmhouse Bread: Choose whole grain setting; let baked loaf cool on rack.
- Bread Machine Fill-Up.
- The order of ingredients going into the bread machine differs from the handmade method. Generally, the machine should be filled as follows, unless, of course, the manufacturer's instructions say otherwise.
- Into pan of 2-lb (1 kg) bread machine, add (in order) wet ingredients such as water, milk, buttermilk, oil, butter, egg, yogurt, honey and syrup. Then add any sugar and salt. Next add dry ingredients such as flour, bran, oats, seeds, cornmeal and millet. Sprinkle yeast over top, without letting yeast touch liquid. Choose appropriate setting.
FARMHOUSE BREAD
My family likes to have bread with lots of meals. This lovely loaf is loaded with nutritious grains so we can indulge in slice after slice.-Judy Cook, Branson, Missouri
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, oats, whole wheat flour, cornmeal, salt and 2 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FARMHOUSE BUTTERMILK DATE NUT BREAD WITH CREAMY OR
Dates, nuts, orange combine in this delightful bread to make a nice combination. The orange glaze is optional, but very good. You can double the recipe to make 4 loaves if you wish. Source: unknown
Provided by Lynnda Cloutier
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Beat together first 5 ingredients til mixture is blended. Add flour, baking powder, baking soda and salt all at once. Beat til blended. Don't overbeat. Stir in dates, walnuts and orange peel.
- 2. Divide batter between 2 greased 6 1/2 x 3 1/2 inch loaf pans. Place pans on cookie sheet and bake at 350 for 30 to 35 minutes or til a cake tester, inserted in center comes out clean. Allow to cool in pan for 10 minutes, remove loaves from pan and continue cooling on rack. Brush tops lightly with creamy orange glaze. Makes 2 loaves
- 3. Creamy Orange Glaze: 1 Tbsp. cream 1/4 cup sifted powdered sugar 2 tsp. grated orange peel 2 Tbsp. finely chopped walnuts Stir together all ingredients til blended.
FARMHOUSE BREAD
Make and share this Farmhouse Bread recipe from Food.com.
Provided by TammieV
Categories Yeast Breads
Time 2h25m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
- Add salt, sugar, shortening and 3 1/3 cups warm water.
- Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
- Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
- Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an hour).
- Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
- This recipe also works well halfed.
- For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
- I cool slice and freeze the extra laoves for later.
CRUNCHY FARMHOUSE BREAD (BREADMAKER)
This is a big, beautiful, delicious loaf. Don't let the list of ingredients put you off. I also make this bread using a couple of loaf pans. They are not as pretty, but they are easier to slice for sandwiches and toast. All purpose flour is different in the U.S. than Canada. Canadian all-purpose flour has more protein than the...
Provided by Elaine Douglas
Categories Other Breads
Time 4h10m
Number Of Ingredients 12
Steps:
- 1. Choose whole grain setting or the dough setting. Put ingredients in pan according to your machines' instructions. - I prefer to use the dough method and finish it in the oven because the loaf is prettier and because the amount of dough is a bit too big for my bread machine at 2-lb. setting.
- 2. If using the dough method, when the dough is ready punch it down and turn onto a lightly floured surface. Shape into a round loaf, stretching dough all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel and let rise until doubled in bulk (45 to 60 minutes).
- 3. Using a serrated knife slice shallow grid pattern on top of loaf. Bake in center of 350 degree F. oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. (You can also check using an instant-read thermometer - 190-200 degrees.)
- 4. Remove from pan and let cool on rack before slicing. Makes one big loaf, 24 slices.
FARMHOUSE BREAD PUDDING BY FREDA
In memory of Our Grandma Alvina Brown, She Loved her Bread Pudding. This is a Simple "Old" Recipe, I dug out of my recipes just his morning. I just wanted Old timey Bread pudding. This is very Good, and Very Easy to make. Plus You have the Memories of the past. Those, "on the Farm Days" when You made Do with what You had on...
Provided by FREDA GABLE
Categories Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat Oven @ 350 degrees
- 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
- 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
- 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!
MANKOMO'S FARMHOUSE BREAD
This bread is what we in South Africa would term plaasbrood - farm bread. You know the one, those loaves made by generations of farmer's wives where no written recipe really exists. No bread machine needed for this, kneading takes all of 10 minutes with two rising periods. Delicious. The recipe appears in Quiet Life, a Buddhist recipe book.
Provided by Chef Africa
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 200C / 392°F.
- Mix all the dry ingredients and then add the butter if using.
- Gradually mix in the water and knead until you have an elastic dough which comes away from the sides of the bowl. If kneading by hand, do so for 10 minutes, 3 minutes with a food mixer.
- Allow to rise in a warm place, covering the bowl with clingwrap until the dough has doubled in size.
- Knead again lightly and place in a bread tin (at this point you can divide the dough if it is too much for one tin).
- Leave to rise again until doubled.
- Bake at 200C/392F for 15 minutes, then turn the oven down to 180C/356F and bake for a further 45 minutes or so, or until the loaves sound hollow when tipped out and knocked with your knuckles.
- You can use a variety of different flours in this recipe, as long as you end up with 1kg of flour in total.
FARMHOUSE POTATO BREAD
Make and share this Farmhouse Potato Bread recipe from Food.com.
Provided by hollyberry
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Peel and boil about 6 small potatoes in salted water in a small saucepan. In the meantime, measure the milk, margarine, sugar and salt together. When the potatoes have cooked through, drain them and mash in the milk mixture. Transfer into a food processor and pulse until smooth. By now, the mixture should have cooled to about 110 degrees. Sprinkle in the yeast and let rest for 10 minutes.
- Place the flour in the bowl of a stand mixer and attach the dough hook. Pour in the potato mixture and run the mixer for 10 minutes. Coat the dough ball with half of the olive oil and roll it around in the bowl. Cover the bowl with a moist cloth and let rise in a warm place for about 30 minutes or until doubled.
- Using a floured surface, knead the dough about a dozen times; coat it with the remaining olive oil and return it to the bowl. Cover with the moist cloth and let it rise again in a warm place for about 30 minutes or until doubled.
- Use cooking spray to coat two loaf pans. Punch the dough down, form it into two separate loaves and set it into the pans. Cover it and let it rise one final time in the warm place for about 15 minutes. Preheat the oven to 375 degrees.
- Mix the honey and water together and brush it over the surface of the loaves. Bake for approximately 30 minutes or until a rich golden brown, and hollow sounding when tapped. Cool for 5 minutes, then remove from pans to cool completely.
Nutrition Facts : Calories 1393.3, Fat 32.3, SaturatedFat 8.3, Cholesterol 17.1, Sodium 2086.1, Carbohydrate 238.6, Fiber 11.1, Sugar 15.8, Protein 34.7
Tips:
- Activate the yeast with warm water (110°F/45°C) and a pinch of sugar for 5-10 minutes, until the mixture gets foamy. This will ensure that the yeast is alive and active, which is crucial for the bread to rise properly. - Use bread flour instead of all-purpose flour. Bread flour contains more protein, allowing for a stronger gluten network, which results in a chewy and flavorful bread. - Be patient during the rising process. Let the dough rise in a warm place for at least 1-2 hours, until it doubles in size. This will give the yeast time to ferment and produce gases, which will create air pockets in the bread, making it light and airy. - Bake the bread in a preheated oven (350°F/175°C) for 30-40 minutes, or until the crust is golden brown and the internal temperature reaches 190°F/88°C. To check the bread's doneness, insert a skewer or toothpick into the center. If it comes out clean, the bread is ready. - Let the baked bread cool completely before slicing and serving. This will allow the bread to set and develop its full flavor.Conclusion:
The farmhouse bread recipe presented in this article is a delightful treat that combines simplicity with rustic charm. By following the tips and techniques outlined above, you'll be able to create a loaf of bread that is not only delicious but also visually appealing. Whether you're a seasoned baker or a beginner, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds enchanted."
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