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3 Bread Recipes for a Rainy Day

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Though springtime is synonymous with blooming flowers and bright, sunshine-filled days, there are also a great deal of rainy days. Rather than be discouraged though, take these days as the perfect opportunity for getting cozy in the kitchen, trying out a few of your favorite recipes. And when you have a few hours on an overcast, drizzly afternoon, there's nothing better than preparing and baking your own bread - there's just something about a piece of toast or slice of sandwich bread that tastes so much better when it's homemade.

With the Sunbeam® Mixmaster® Stand Mixer taking care of the heavy kneading for your bread recipes, you won't even have to break a sweat! Once the preparation is done, the smell of these bread loaves baking will waft through your home, drawing everyone to the kitchen.

1. Homemade Wheat Bread
Everyone needs a classic, go-to bread recipe. Requiring just a short list of ingredients, this bread is a staple for all your bread needs - from sandwiches, breadcrumbs, toast and more.

  • 2 1/ 4 teaspoons active dry yeast (1 package)
  • 1 1/2 cups lukewarm milk
  • 1/3 cup granulated sugar
  • 1 tablespoon kosher salt
  • 3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
  • 2 eggs
  • 5 to 6 cups all-purpose flour

Directions

  1. Dissolve the yeast in 1/4 cup warm milk in the 4-quart stainless steel mixing bowl of your stand mixer.
  2. Pour in remaining milk, sugar, salt, butter and eggs.
  3. Add 5 cups of flour and use paddle attachment to mix for about 2 minutes, until smooth.
  4. Then use hook attachment to knead, using a low speed.
  5. When necessary, add more flour.
  6. Knead for about 10 minutes, until dough is somewhat tacky and relatively stiff.
  7. Use remaining butter for greasing a large bowl.
  8. Add the dough and turn it out into the bowl.
  9. Turn the dough so the greasy side is facing upward.
  10. Cover the bowl with a towel or plastic wrap and sit it in a warm spot until it rises to double in size.
  11. Grease two 9-inch-by-5-inch loaf pans with butter.
  12. After 1 1/2 to 2 hours when dough is doubled, move to floured surface and knead for 3 more minutes.
  13. Return to bowl and let rise for another 30 minutes.
  14. Get rid of all air bubbles.
  15. Divide dough into two loaf pans.
  16. Bake at 400 degrees for 10 minutes.
  17. Turn temperature to 350 degrees and bake for another 20 to 30 minutes.
  18. Loaves will sound hollow when tapped when finished.
  19. Allow bread to cool before removing from pans.
  20. Slice bread and enjoy!
There's something about homemade bread that makes it taste that much better.There's something about homemade bread that makes it taste that much better.

2. Potato Bread
Believe it or not, potato bread is actually made with real potatoes! For a slightly more fluffy and sweet bread than your standard loaf, give this homemade recipe a shot.

Ingredients:

  • 1 large russet potato 
  • 2 cups milk
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 5 cups all-purpose flour

Directions

  1. Peel, cook and mash the potato.
  2. Over medium-high heat, heat milk in a medium saucepan with sugar and salt.
  3. Heat until milk bubbles at edges and salt and sugar dissolve, stirring.
  4. Remove from heat.
  5. Whisk in olive oil, followed by mashed potato.
  6. Pour mixture in the 4-quart stainless steel mixing bowl of your stand mixer.
  7. Ensure that the mixture has cooled before mixing - the heat will kill the yeast otherwise.
  8. Add yeast and 2 cups of flour, stirring.
  9. Using the paddle attachment to mix on medium-high speed, for about 4 minutes.
  10. Mashed potatoes should be incorporating into the dough.
  11. Continue to add the rest of the flour and knead with a dough hook for your mixer.
  12. Once all flour is added, mix on medium-low speed for 8 more minutes, until dough is tacky and loose.
  13. Grease a large bowl with olive oil, add dough and coat the top as well.
  14. Cover bowl with towel or plastic wrap.
  15. Place in warm spot for 2 hours or overnight - until dough has doubled in size.
  16. Punch down dough.
  17. Turn it out onto floured surface and knead for several minutes.
  18. Divide dough in two and place in two prepared 9-inch-by-5-inch pans.
  19. Coat tops of bread with a little olive oil.
  20. Cover pans with plastic wrap, let dough rise for another 45 minutes.
  21. Bake loaves for 35 minutes at 350 degrees, until tops are golden brown.
  22. Allow bread to cool completely before slicing.

3. Cranberry Orange Nut Bread
Once you've baked your two variations of sliced sandwich bread, you'll likely want something fruity or sweeter that you can snack on. For a sweet bread that's great with your morning coffee, make this cranberry orange nut loaf.

Ingredients:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped fresh cranberries
  • 3/4 cup coarsely chopped walnuts
  • 3/4 cup orange juice
  • 3/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 1 tablespoon orange zest

Directions

  1. Heat oven to 350 degrees.
  2. Prepare a 9-inch-by-5-inch loaf pan with butter or cooking spray.
  3. In a large bowl, combine flour, baking powder, baking soda and salt.
  4. Fold in the cranberries and chopped walnuts.
  5. In another bowl, combine juice, sugar, butter, egg and orange zest.
  6. Combine wet and dry ingredients, mixing well.
  7. Pour batter into prepared loaf pan.
  8. Bake bread for 50 minutes, until toothpick comes out clean.
  9. Allow bread to cool for about 10 minutes.
Cranberry bread is made even better with walnuts.Cranberry bread is made even better with walnuts.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 
 

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