Best 2 Killer Bread Recipes

Indulge in the delectable world of Killer Bread, a harmonious blend of culinary art and gustatory delight. From the classic white loaf to the hearty multigrain, this comprehensive guide encompasses a diverse range of bread recipes, each promising a unique sensory experience. Embark on a journey of baking bliss as we unveil the secrets behind creating perfect loaves that are crusty on the outside and fluffy on the inside. Discover the magic of sourdough, the rustic charm of artisan bread, and the comforting warmth of homemade dinner rolls. Unleash your inner baker and transform your kitchen into a haven of freshly baked goodness with Killer Bread.

Here are our top 2 tried and tested recipes!

DAVE'S KILLER BREAD SIN-DAWG

Dave's Killer Bread Sin-Dawg image

A killer recipe from Dave himself! He shared the recipe at http://www.everydaydish.tv/recipe/daves-killer-bread-sin-dawg If you've never tried these things before, they are AMAZING! A wholesome seeded wheat "dawg" with a cinnamon filling. The recipe is best made with a stand mixer, and be sure that your oven is calibrated for best results. This recipe comes directly from the blog, and all credit to Dave Dahl and everydaydish.tv for publishing it.

Provided by BThomson

Categories Yeast Breads

Time 2h15m

Yield 3 loaves, 24 serving(s)

Number Of Ingredients 33

Ingredients

1 1/4 cups whole wheat flour
3 tablespoons granulated sugar (organic)
1 tablespoon ground flax seeds or 1 tablespoon flax seed meal
1 tablespoon sunflower seeds
2 tablespoons rolled oats
2 1/2 teaspoons instant yeast
3 1/2 tablespoons canola oil
1 1/2 tablespoons molasses
1/2 cup water (lukewarm)
1 3/4 cups dark raisins (soaked in water)
1/4 cup walnut pieces (soaked in water)
1 1/4 cups whole wheat flour
1/3 cup vital wheat gluten
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground cinnamon
2/3 cup water (room temperature)
2 tablespoons ground flax seeds or 2 tablespoons flax seed meal
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal
2 tablespoons water
2 teaspoons water
1 1/4 cups organic granulated sugar
2 tablespoons molasses
2 tablespoons ground cinnamon
2 teaspoons ground cinnamon
1/2 cup canola oil, plus
2 tablespoons canola oil
1 teaspoon vanilla
2 tablespoons sunflower seeds
2 tablespoons sesame seeds (preferably dark and unhulled)
4 tablespoons rolled oats
2 teaspoons raw pumpkin seeds
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal

Steps:

Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.
Dough:.
In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.
Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again.
Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.
Filling:.
In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.
Shaping:.
Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges.
Topping:.
In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.
Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.
Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.

KILLER BREAD

Killer Bread image

This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy.

Provided by bayousong

Categories Sourdough Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 loaf sourdough bread
butter
1 cup mayonnaise
1 cup parmesan cheese
3 tablespoons fresh basil
1 tablespoon fresh oregano
1 tablespoon onion, finely minced
1 tablespoon parsley, minced
3 teaspoons cajun seasoning
3 tablespoons garlic, minced

Steps:

NOTE: This is a lot of Cajun seasoning and you may want to use less.
Slice bread in half horizontally and butter both cut sides.
Toast under broiler until lightly browned.
Mix remaining ingredients and spread over both halves, using the entire mixture.
Bake at 400 degrees for 15-20 minutes or until top is brown and puffed.
Cut into wedges and serve hot.

Tips:

Activate the yeast properly: Use warm water (around 110°F) to activate the yeast. Make sure the water is not too hot, as it can kill the yeast. Let the yeast sit in the water for 5-10 minutes, or until it becomes foamy.
Use high-quality ingredients: The quality of your ingredients will have a big impact on the final product. Use fresh, high-quality flour, yeast, and salt. If you can, use organic ingredients.
Knead the dough properly: Kneading the dough develops the gluten, which gives bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise properly: Rising allows the yeast to produce carbon dioxide gas, which gives bread its light and airy texture. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Bake the bread at a high temperature: Baking the bread at a high temperature creates a crispy crust and a fluffy interior. Bake the bread at 450°F for 30-40 minutes, or until it is golden brown.

Conclusion:

This recipe is a great way to make a delicious and flavorful loaf of bread. By following the tips above, you can ensure that your bread turns out perfect every time. So next time you're in the mood for some homemade bread, give this recipe a try!