Bread Recipes using AP Flour
I have a few free days, and I'm looking to make some bread (yeast based) but only have all-purpose flour. I don't have much experience making bread, so I don't have any recipes.
What are you favorite tried-and-true bread recipes using AP flour? Many of the recipes I find online require bread flour, and while I hope to get to the point where I'm regularly buying bread flour for homemade bread, I don't have any space in the pantry to store extra flour at the moment.
If anyone has some amazing, can't-pass-up quick bread recipes, I'm willing to hear those, too ;) I currently have instant yeast, and active rise yeast, so I'm ready to go!
I also have a KA stand mixer (and my hands, of course!) if that information helps. Thanks for any help.
For quick breads - I'm a big fan of banana bread. Here's the recipe I made for years, until I found a buttermilk banana bread recipe that's even better. Link to the buttermilk version
1/2 cup butter (or margarine, or butter blend), softened
1 c. sugar
2-3 very ripe bananas, mashed
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. chopped nuts (pecans or walnuts
) Note - no added salt in this recipe
Get out butter so it can soften. Get out all other ingredients. Preheat oven to 350 degree (F). Grease 5x9x3 bread pan, or muffin tin. Peel, slice and (using a fork) mash bananas in a medium bowl. Chop nuts.
In a large bowl, cream butter and sugar. Add mashed bananas, egg, vanilla. Mix. Add flour, baking soda, nutmeg, cinnamon. Mix. Fold in chopped nuts. Pour into bread pan or muffin tin.
Bake 30 minutes (muffins) or 35-45 minutes (bread) in 350 degree (F) oven. Bread is done when top is browned, bread starts to pull away from side of pan, and toothpick inserted in center comes out clean. Tip out from pan and cool on wire rack. To serve, slice thinly (1/4 inch). Wrap in waxed paper to store. Freezes well. Great toasted.
Go the library and borrow a copy of "Beard on Bread". There are a ton of excellent recipes. An easy thing to start with is English Muffin Bread because it's a batter bread and doesn't require kneading. Makes excellent toast and sandwiches.
There's a recipe for a cheese bread in there. Make that one too. It will require kneading but you'll find that's part of the great pleasure of baking bread. Only thing is, double the amount of cheese. Then make some toast with it. The aroma alone will make you glad for all the time you put into it.
Another easy tasty one is his Buttemilk Bread.
I'm not sure if there's even one recipe in the whole book that will require bread flour. Even if there is one, you could make it with AP and get good results.
If you can't get to a library search the net. I bet you'll find many of his bread recipes.
Look what I found: http://www.cookstr.com/cookbooks/bear...
After you get comfortable with some of those recipes I recommend "Rustic European Breads from Your Bread Maker" by LInda West Eckhardt and Diana Collingwood Butts. It has a wonderful survey of breads from various traditions so you can sample a lot of bread making. And, most importantly, you'll learn about the importance of preferents for really great flavor and crusts.
It isn't necessary in the least to have a bread maker. It's just a great bread book.
After those 3 start reading Peter Reinhart's books. Any of them. They're all great! That's where you want to go when you're bread making. But the first 2 will get you some sea legs so you're ready to soar with Peter.
It's a wonderful adventure and you're going to have some G-O-O-D eating along the way!
You can use AP flour in just about any recipe calling for bread flour. In some instances, especially acidic doughs like sourdough you really kinda need bread flour because the acid denatures the gluten but you're not there yet.
For starting I'd go with a regular sandwich loaf because more rustic styles require a wetter and stickier dough and as far as I'm concerned the hardest part of learning to bake bread is getting a feel for handling dough.