Better Homes and Gardens BH&G Bread Recipes 2022

GOOD TO KNOW ABOUT Dough LESS IS MORE Carefully read recipe directions and descriptions of how the dough will look. For the right texture, your dough may need to be on the sticky side and your recipe will note that. Use the least amount of flour possible to allow you to knead the dough, and use your bench scraper to help lift and fold the dough. GLUTEN DEVELOPMENT Two proteins in flour, gliadin and glutenin, combine to create gluten when mixed with water. During kneading, gluten strands begin lining up and strengthening, essentially forming a matrix within the dough to trap carbon dioxide that is released during rising. WHY REST? Resting allows the gluten strands to recover and relax from kneading, which makes rolling and shaping easier and prevents the dough from tightening and shrinking back…

APPLE FOLDOVERS COFFEE CAKE Pictured on p. 10. HANDS ON 30 minutes RISE 45 minutes BAKE 55 minutes at 375°F COOL 10 minutes 3 Tbsp. granulated sugar½ tsp. ground cardamom2 16-oz. loaves frozen white bread dough or sweet roll dough, thawed¾ cup apple butter or pumpkin butter¼ cup butter, melted2 oz. cream cheese, softened1½ Tbsp. milk1 tsp. vanilla bean paste or vanilla1 cup powdered sugar 1. Line a 9-inch round baking pan with foil, allowing foil to extend over edges of pan; grease foil. In a small bowl combine granulated sugar and cardamom. 2. On a lightly floured surface roll each loaf of dough into a 12×12-inch square. Using a pizza cutter, cut each square into nine 4×4-inch squares. Spoon 2 tsp. apple butter into the center of each square, spreading to within 1 inch of the edges.…

ARTISAN YEAST BREAD HANDS ON 45 minutes REST 2½ hours CHILL overnight RISE 1 hour 45 minutes BAKE 40 minutes at 475°F COOL 2 hours 1½ cups lukewarm, filtered water (110°F to 115°F)1½ tsp. active dry yeast1½ tsp. honey360 grams bread flour (3 cups)60 grams whole wheat flour or other grain flour such as rye or spelt (½ cup)2 tsp. kosher salt 1. In a large bowl combine 1⅓ cups of the water, the yeast, and honey; stir to dissolve yeast. Stir in flours until no dry bits remain. Cover with a towel and let rest 30 minutes. 2. Sprinkle salt over dough; add remaining water. Mix the salt and water into dough by squeezing with hands until well-mixed. Cover; let rest in a warm place 30 minutes. 3. With dampened hands stretch and fold…

PB&J OAT MUFFINS HANDS ON 15 minutes BAKE 18 minutes at 375°F COOL 5 minutes 1 recipe Peanut Streusel160 grams all-purpose flour (1⅓ cups)68 grams quick-cooking rolled oats (¾ cup)½ cup packed brown sugar¼ cup granulated sugar1 tsp. baking powder¼ tsp. baking soda¼ tsp. salt1 egg, lightly beaten½ cup natural peanut butter¼ cup vegetable oil½ cup milk½ cup jam (any flavor) 1. Preheat oven to 375°F. Grease twelve 2½-inch muffin cups or line with paper bake cups. Prepare Peanut Streusel. In a large bowl stir together next seven ingredients (through salt). Make a well in center of flour mixture. 2. In a medium bowl whisk egg, peanut butter, and oil. Whisk in milk until smooth. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon about…

BUTTERMILK DINNER ROLLS HANDS ON 25 minutes RISE 1 hour 15 minutes BAKE 18 minutes at 375°F 540 grams all-purpose flour (4½ cups)2 pkg. active dry yeast(4½ tsp.)½ tsp. baking soda1½ cups buttermilk½ cup butter, cut up3 Tbsp. sugar2 tsp. kosher salt1 egg, lightly beaten1 Tbsp. waterFresh herb sprigs or leaves, such as thyme, chives, rosemary, and/or flat-leaf parsley 1. In an extra-large bowl combine flour, yeast, and baking soda. 2. In a medium saucepan combine buttermilk, butter, sugar, and salt. Heat over medium just until warm (120°F to 130°F) and butter has almost melted, stirring occasionally. Stir buttermilk mixture into flour mixture. Continue stirring to make a dough that is nearly smooth. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Meanwhile, lightly grease two 9-inch round…

HONEY MILK BREAD ROLLS Pictured on p. 42. HANDS ON 30 minutes RISE 1 hour 30 minutes REST 10 minutes BAKE 25 minutes at 350°F ⅓ cup water1⅓ cups milk630 grams bread flour (5¼ cups)2 pkg. active dry yeast (4½ tsp.)¼ cup sugar½ cup honey½ cup butter, cut up2 tsp. salt3 eggs¼ cup regular rolled oats¼ cup butter, softened 1. In a small saucepan whisk together the water, ⅓ cup of the milk, and 30 grams (¼ cup) of the bread flour. Cook and stir over medium until paste consistency. Remove from heat; set aside to cool. 2. Meanwhile, in a large bowl stir together 300 grams (2½ cups) of the flour and the yeast. In a medium saucepan combine remaining 1 cup milk, the sugar, ¼ cup of the honey, the ½ cup butter, and salt. Cook…