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Simple Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

Farmhouse Fresh Bread

With a few ingredients and a little time, you can make the most delicious farmhouse fresh bread that will taste better than anything store-bought!

Farmhouse Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

‘Farm to Fork’

I’m so excited to bring you the first of many posts to come in my new series, ‘Farm to Fork’ with Good for You Farm.  This series will show you how easy it is to use farm fresh ingredients to make delicious food for you and your family!

Good for You Farm is a veteran-owned farm run by Marc & Sarah Tucker in Midland, Virginia.  I met Sarah at a caregiver event and was immediately drawn to her and her farm!

I’ve been out several times to visit GFY Farm, the animals and learn about the food she is producing!

Simple Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

On this visit, I wanted Sarah to teach me to make her super soft on the inside, crunchy on the outside farmhouse style fresh bread.   Sarah makes this bread several times a week for her family and promised it was easy to make!

We even broadcast LIVE on Facebook to show everyone really how easy it is!  (See the videos below)

Farmhouse Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

I’m not a fan of yeast.  For some reason, yeast never seems to work for me when I make it.  I have no idea the concept of yeast, how it works and I just… ugh! can’t figure it out!

Luckily for me, however, I have fabulous friends who do know how to use yeast!

Simple Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

This farmhouse fresh bread is such a simple recipe that I was able to successfully make it again at my home!  My dad even asked for the recipe so he could make it too!

Simple Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

My favorite way to eat this farmhouse fresh bread is hot from the oven and covered in homemade strawberry preserves.  It’s heavenly.

(Don’t worry… I’ll be sharing the strawberry preserves recipe this summer!)

Simple Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

You can either follow the recipe at the bottom of this post or you can watch the two videos below.  I honestly recommend watching the videos… because duh, I’m in them and they’re amazing… and then following the recipe.

Because if you’re anything like me with yeast… you’ll need all the help you can get!

Farmhouse Fresh Bread Recipe - Perfect for weeknight dinners! | The JavaCupcake Blog https://javacupcake.com

Buy from Good For You Farm

If you’re interested in supporting the veteran owned GFY Farm or want to buy any of their products, check them out on Facebook!

Farmhouse Fresh Bread – Part 1

Farmhouse Fresh Bread – Part 2

Photos by: Fanette Rickert Photography

Farmhouse Fresh Bread

Farmhouse Fresh Bread

Yield: 2 loaves
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 tsp kosher salt
  • 1 Tbsp raw sugar
  • 2 tsp dry yeast
  • 1 3/4 cup hot water (110F)
  • 1 egg white + 1 tsp water
  • 1/4 cup corn meal
  • stone pan/sheet for baking

Instructions

  1. Add the flour, salt, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment.
  2. Turn the mixer on low and slowly add the hot water.
  3. Once most of the dry ingredients have been incorporated, turn the mixer to medium high for about 2 minutes. Let the dough hook do all the work bringing the ingredients into a ball.
  4. Remove the bowl from the mixer and use your hands to pat the dough into a ball. Cover the bowl with a towel and allow to rise for 30 minute until doubled in size.
  5. Divide dough in half. Roll first half over itself into a roll. Repeat with second loaf.
  6. Sprinkle corn meal onto baking sheet then place the rolls on top.
  7. Using a serrated knife, cut slits/lines across the top of each roll.
  8. Cover with towel again and let rise for 30 minutes.
  9. Place a shallow pan filled with water on the bottom rack of the oven. Preheat oven to 375F degrees.
  10. Combine egg white and water. Brush the egg white over the entire surface of the dough. Be generous!
  11. Bake for 20-30 minutes until golden brown.

 

Homemade yeast dinner rolls covered in warm, melted butter. The perfect side dish to any meal! | The JavaCupcake Blog https://javacupcake.com

Yeast Dinner Rolls

Fluffy, soft, and delicious are three words that my husband used to describe these Yeast Dinner Rolls. He also said they’re the best dinner rolls he’s ever had!

Homemade yeast dinner rolls covered in warm, melted butter. The perfect side dish to any meal! | The JavaCupcake Blog https://javacupcake.com

I had dinner at Golden Corral for the first time a few weeks ago and fell in love with their over-sized dinner rolls. If you’ve never been there, it’s an all you can eat buffet where you can pig out on everything that’s horrible bad for you yet so delicious.

Out of all the things I ate at GC, I went back for seconds (okay, thirds) for their yeast dinner rolls!

Homemade yeast dinner rolls covered in warm, melted butter. The perfect side dish to any meal! | The JavaCupcake Blog https://javacupcake.com

After eating enough dinner rolls for a four people, I decided it was finally time to for me to delve into the world of yeast once more. I’ve you’ve followed me for some time you’ll know that I am afraid of yeast.

Seriously. Almost every time I’ve tried to bake with it, I mess it up. So taking on yeast dinner rolls was no small undertaking!

Homemade yeast dinner rolls covered in warm, melted butter. The perfect side dish to any meal! | The JavaCupcake Blog https://javacupcake.com

The most difficult part about the process of making these yeast dinner rolls was being patient.  Waiting for butter or milk to cool so it wasn’t too hot or waiting for the dough to rise.  I just wanted to hurry up and get it all done now!

Unfortunately, when making a good yeast dough, patience and time are two things that create a perfect result… not rushing!

Homemade yeast dinner rolls covered in warm, melted butter. The perfect side dish to any meal! | The JavaCupcake Blog https://javacupcake.com

In the end though, this dinner roll was so incredibly delicious and so light and fluffy I seriously could have consumed the entire tray of them on my own.

Well, I would have been able to if my husband didn’t eat them first.  Dave was so incredibly impressed that I made this bread that he made me promise I would make them again!

Of course I will… just not today.

Yeast Dinner Rolls

Yeast Dinner Rolls

Yield: 2-3 dozen
Prep Time: 5 hours
Cook Time: 15 minutes
Total Time: 5 hours 15 minutes

Ingredients

  • 4 tsp active dry yeast
  • 1/2 cup warm water (warm, but not scalding hot from the tap is fine)
  • 1 tsp granulated sugar
  • 2 cups milk scalded and cooled to lukewarm
  • 1/2 cup sugar
  • 7-8 cups flour (plus more for the work surface)
  • 3 Tbsp unsalted butter, melted & cooled
  • 2 large eggs, whisked
  • 2 tsp salt
  • 1/2 cup unsalted butter for greasing the pan
  • 1/4 cup unsalted butter, melted

Instructions

  1. In a small sauce pan, bring the 2 cups of milk almost to a boil then cool down to lukewarm. This is called "scalding the milk".
  2. In the bowl of your stand mixer fitted with the dough hook, dissolve yeast & 1 tsp of sugar in the warm water.
  3. Add the scaled, now lukewarm, milk and 1/2 cup of sugar along with 2 1/2 cups of flour and mix thoroughly.
  4. Untouched, allow the mixture to stand until light and foamy, about 8-10 minutes.
  5. Melt the butter and allow it to cool while the mixture is getting foamy.
  6. Add the cooled melted butter, whisked eggs and salt and beat well until combined.
  7. Add remaining flour and mix until it forms a soft ball. Let the dough rest for 10 minutes.
  8. Spray the inside of a large bowl with non-stick oil spray.
  9. Turn the mixer on medium high speed and allow the dough hook to knead the dough until it becomes smooth and satiny.
  10. Turn out the dough into the oiled bowl. Turn it over a few times to coat the dough with the oil.
  11. Cover bowl tightly with plastic wrap and put in a warm place to rise until the dough is doubled in size. This should take about 90 minutes.
  12. Punch dough down with your fist.
  13. On a lightly floured surface, roll out the dough into a large rectangle that is 1/2-in thick.
  14. Fold the dough in half onto itself, short side to short side, and gently roll together to seal.
  15. Let the dough rest for 10 minutes.
  16. Grease a large baking sheet with butter. When I say large, I mean it... a giant one with tall sides.
  17. Using a pizza roller, dough scraper, or a knife cut the dough in straight lines creating rolls. Remember, the dough will rise and double in size again so keep that in mind when cutting. Place the rolls on to the greased baking sheet.
  18. Cover the rolls with a clean, damp towel and set in a warm place until they double in size... about an hour.
  19. Preheat oven to 350F degrees and place rack in the center of the oven.
  20. Bake rolls uncovered for about 15 minutes or until the tops are rich, golden brown.
  21. Remove from the oven and immediately brush melted butter over the top of the rolls.

Notes

Recipe originally from 365 Days of Baking and More.

 

German Christmas Stollen | JavaCupcake.com

German Christmas Stollen

Celebrate the holiday season with this traditional German Christmas Stollen filled with rum soaked raisins and topped with melted butter and sugar.  It’s the perfect accompaniment to morning coffee or afternoon tea!

German Christmas Stollen | JavaCupcake.com

Every Christmas season in Germany, the local bakeries produce the most magnificent bread that I eat dozens of loaves of.  This Weihnachtsstollen (Christmas Bread) dates back to the 1500’s in Germany when it was first made with oil because during the Advent season butter was prohibited.  This oil based dough was hard and tough and not as good as when made with butter.  Over time, the people were allowed to use butter in the Stollen and it evolved into a sweeter, fruit-filled dough versus the flavorless dough of the 1500’s.

Today, the most popular and historic Stollen comes from Dresden and is baked and sold at the Dresden Christmas Market.   This tradition has been taking place since the 1500’s and draws thousands of people to the market every Advent.

German Christmas Stollen | JavaCupcake.com

The traditional Stollen is baked in a long bell-shaped pan, but bakers all across Germany also bake it free form in an oval-shaped loaf like I made here.

Typically, I am not a fan of making yeasted dough, but I really wanted to learn to make my favorite German bread before I left Germany.  This dough begins by mixing the flour and yeast together then adding warmed butter and milk.  The technique works perfectly for me because I always seem to ruin the dough when I have to mix the yeast with sugar and warm milk first.  This method of adding everything at once to the mixer makes it practically impossible to mess up.

German Christmas Stollen | JavaCupcake.com

This recipe comes from a baking Facebook group that I’m a part of.  An older gentleman that’s in the group has been making hundreds of loaves of this German Christmas Stollen for decades and was kind enough to share his family recipe.

I tried his recipe exactly as he wrote it and I ended up burning the bottoms of the bread.  It still tasted amazing, just a little too brown on the underside with an aftertaste that was less than to be desired.

So, I tried the recipe again making a few adjustments.  I added more rum, raisins and candied orange to the dough as well as doubling up on the baking sheet, lowering the temperature and raising the rack in the oven.   All of these changes helped to make the perfect Weihnachtsstollen you see here!

German Christmas Stollen | JavaCupcake.com

I love how beautiful the Stollen looks on the platter with my Christmas decorations on my dining table.  Serve the Stollen with butter and a hot cup of coffee and you’ve got the perfect treat for friends and family.

German Christmas Stollen | JavaCupcake.com

I even got out my beautiful Bavarian porcelain and antique gold silverware to enjoy a cup of coffee and Stollen when my German friend Mariele came for a visit.  We sipped on coffee and ate as our children played.  It was perfect.

Do you have a favorite Christmas bread?  Have you ever made this Weihnachtsstollen before?  I’d love to hear about it!

Merry Christmas and Happy Baking!

German Christmas Stollen

German Christmas Stollen

Yield: 8 loaves
Prep Time: 6 hours
Cook Time: 35 minutes
Total Time: 6 hours 35 minutes

Ingredients

Stollen

  • 3 cups raisins
  • 250g (one heaping cup) candied oranges
  • 3/4 cup white rum
  • 9 cups all-purpose flour, divided
  • 4 packages active dry yeast
  • 2 cups milk
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons salt
  • 4 large eggs, lightly beaten
  • 1 tsp almond extract
  • 1 grated & dried peels of an orange
  • 1 grated & dried peels of a lemon

Topping

  • 1/2 cup unsalted butter, melted
  • 2-3 cups granulated sugar
  • 1 cup powdered sugar

Suggested Supplies

  • Oven size/large heavy/thick baking sheet (I used two large dark non-stick jelly-roll pans stacked on top of each other)
  • Parchment paper
  • Oven thermometer
  • Kitchen scale

Instructions

  1. In a large bowl, combine the raisins, candied orange and rum. Soak for several hours or overnight.
  2. Grate the orange & lemon. Place the grated peels on a baking sheet and dry in at 225F oven for 5 minutes. Set aside until ready to use.
  3. In the bowl of your stand mixer fitted with the paddle attachment, mix together 3 cups of the flour and the yeast.
  4. In a medium saucepan, heat the milk, butter, sugar and salt the butter has melted and the mixture is warm stirring constantly to melt the butter. Remove from the heat and let cool for 5 minutes. Once cooled, but still warm, add this mixture to the flour & yeast and mix on low until combined.
  5. Scrape the sides of the bowl and add the beaten eggs, almond extract, and grated peels and mix on medium speed for 30 seconds.
  6. Scrape the sides again and mix on high for 3 minutes.
  7. By hand, stir in the raisins and oranges soaked in rum.
  8. Replace the paddle with the dough hook on the mixer. Add 5 cups of flour and turn the mixer on medium for 3-4 minutes.
  9. Remove the dough from the bowl and place on a counter covered in 1 cup of flour. Knead the flour into the dough for 4 minutes. Pat the dough into a large ball.
  10. Oil a large bowl and place the dough ball into the bowl, turning to coat the outside in the oil. Cover the bowl with plastic wrap and set in a warm, moist place for 90 minutes or until doubled in size.
  11. Punch down dough 3-4 times.
  12. Remove the dough from the bowl divide into 8 even pieces. I weighed the dough in grams then divided by 8. I weighed each dough ball to the same size to ensure consistency among my loaves.
  13. Cover with a towel and let rest for 10 minutes.
  14. Form each piece of weighed dough into an oval shaped loaf the place on a baking sheet covered in parchment paper.
  15. Once all the dough is on the baking sheet, cover with a cloth and let rise until doubled in size, about 45 minutes.
  16. Preheat oven to 375F degrees if using a light baking sheet. Preheat oven to 350F degrees if using a non-stick/dark baking sheet.
  17. Bake the dough for 30 minutes on the top rack in your oven. Rotate the pan 180 degrees then bake 5 more minutes. Check the bottom of the loaves to ensure they are not burning. Bake 5 more minutes if necessary but do not over bake! The loaves will be perfect when the bottoms are golden and the tops are firm and a light brown.
  18. Remove the baked loaves from the sheet and allow them to cool on racks until completely cool.
  19. Place the 2-3 cups of sugar into a rectangle baking dish.
  20. Brush melted butter over the entire top surface of each loaf the place in the baking dish with the sugar. Scoop the sugar over the entire loaf so it's covered completely. Tap off any extra and then place back on the cooling rack. Repeat with all the loaves.
  21. Dust a generous amount of powdered sugar over the top of each loaf.
  22. Wrap in plastic wrap or place in a gift bag for storage. Do not place in a plastic box, the sugar will melt into the bread.
  23. The Stollen will stay fresh for 2-3 days but after that will begin to dry out. It's best if enjoyed immediately!

Check out these other German recipes I have made since living here!

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.com

Lebkuchen – Traditional German Christmas Cookies

Schokokipferl | JavaCupcake.com #OXOGoodCookies

Schokokipferl – A twist on a German classic

Apfeltasche - German Apple Turnover | JavaCupcake.com

Apfeltasche – A German apple turnover

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