thefoodlessprocessed

Yeast Breads and Basic Breads

Note: Any recipe that specifies European Unenriched Soft Wheat White Flour may be made with American Unenriched Hard Wheat White Flour. Just as recipes specifying American Organic Unenriched Hard Wheat White Flour may be made with European Unenriched Soft Wheat Flour. The results will be slightly different. Some bread recipes will give suggestions for how to adapt them to one flour or another. The main key in choosing either flour for less processed baking with good results is to avoid enriched varieties. 

For a brief introduction to breadmaking see thefoodlessprocessed post: Breadmaking.

Breads made from soft doughs are often baked in a Dutch oven. With a little practice it is a simple technique that is described in thefoodlessprocessed post: Baking in a Dutch Oven.

Easiest Breads

* Authentic Flour Tortillas

* Beer Bread

* Chorizo, Prosciutto and Emmentaler Picnic Rolls

* The Grant Loaf

* Maslin Bread ~ a complimentary combination of flours

* Monastery Bread

* Whole Wheat Loaf

Breads ~ a bit more time or technique

* Le bâtard ~ a French loaf of many uses

* Beer, Apple and Rosemary Bread

* Country White Bread

* Farmhouse Loaf

* Pain jurassien ~ a Swiss country loaf

* Raisin Rye ~ another complimentary combination of flours

* Raisin Spice Bread for Christmas

Quick Breads

* Angel Biscuits

* Blueberry Muffins for Mats

* Irish Soda Bread

* Muffins for Mats

Other

* Chapelure ~ a French way with Breadcrumbs