Ciabatta https://www.kingarthurflour.com/recipes/rustic-italian-ciabatta-recipe
I cut the recipe in half and bake it on a pizza steel. It is possible to start it in the morning and have it ready for dinner but it means you will have timers going off more than you would like. It’s just pennies for all of the ingredients.
PM about the pizza steel so I do not violate TOS.
I like the no-knead Dutch oven bread but it is too big for a small family.
I got a Kitchenaid mixer in 1983 and made their bread basic recipe twice weekly for about 20 years. Mmmmm. Fresh out of the oven sliced when your kids get home. You don’t even need butter.
I now make it like once a year…
No butter? Nonsense. 
Yeast rolls in the old bread maker. I believe for cinnamon rolls you could roll this out and top with cinnamon, brown sugar and butter, roll it up, slice into individual rolls and bake. But anyway, this is sooooooo easy it’s crazy.
Before beginning, have egg and butter at room temperature.
1/2 C sugar
1 & 1/2 C warm water
4 & 1/2 tsp. yeast
2 tsp salt
1/3 C shortening or softened butter (I use butter)
1 egg well beaten
Allow the above ingredients to sit in the breadmaker for 5 minutes until foamy. Then start on “Dough” cycle and gradually add 4 &1/2 Cups flour. (This made a very sticky dough, so be generous with your flour, maybe add a couple of tablespoons more)
When Dough cycle is done, turn out onto a floured surface and let it rest for 5 minutes, then make 1/4 C. size dough balls on baking pans, cover with a clean towel and allow to rise (double) in a warm, draft free place; allow 30 to 45 minutes minimum.
Bake at 400 degrees for 15 minutes.
I make this once a week for sandwich bread: https://www.recipegirl.com/honey-whole-wheat-bread/
So easy… I started when switching to organic bread, and decided that $4.00/loaf was too much. The rising time on this recipe is only an hour. I do cut the recipe in half (so, one loaf). Hubs says he’ll never go back to store-bought!
But they do work with plain old flour, water, yeast, sugar, salt, right?
When I worked in the hospital they made these HUGE cinnamon raisin rolls which were to die for. I can still taste the warm deliciousness.
Trying to cut most bread out these days I don’t think we get along very well even though I love it.
I did find a bread machine at a garage sale after years of fun trying to make my own and will vouch for it. Super easy and the best bread I ever “made”. Made it so easy to experiment with herbs and cheeses.
I was given a bread maker years ago and used it for several years before losing interest and giving it away. I’ve always wanted to make a pizza crust, so look forward to trying the recipe above, as well as the sandwich bread.
Thanks for starting a fun thread!
Would people eat as many of them if the nutritional information were posted next to them (if they were anything like the ones shown at [url=https://www.aubonpain.com/(GetProductDetails)/menu?id=808]https://www.aubonpain.com/(GetProductDetails)/menu?id=808[/url] )?
I’ve been trying recipes for yeast and non yeast donuts. I didn’t heat the oil high enough, so none of the yeast recipes came out right. But today is another day. My goal is to make good yeast donut holes.
Here is a recipe for sourdough starter, from “Great Breads,” by Martha Rose Shulman:
2 cups unbleached white flour
1 cup water
Days 1-4: Stir together 1/2 cup flour and 1/4 cup water in a medium bowl. Stir with a wooden spoon or knead gently until the mixture is uniform; it will be sticky and soft. Place in a bowl and cover with plastic wrap, or place in a large jar or crock and cover. Leave overnight at room temperature.
Every day for the next 3 days, add 1/2 cup flour and 1/4 cup water to the mixture and stir or knead together until smooth. Return to the bowl or jar and cover. The starter will expand slightly and begin to take on an acidic aroma after the second day.
Day 5: Now you are ready to make bread. Proceed with the recipe of your choice.
So, if anyone here makes the starter, let me know, and I’ll post a recipe for one of the breads.
BTW, the basic bread recipe uses only starter, water, white (or half white, half whole wheat) flour, and salt. Ingredients to have on hand for other recipes include active dry yeast, rye flour, rolled or flaked oats, and oil (sunflower, canola, or safflower).
I started using Saf Instant Yeast about a year ago and I find it to be far superior to the yellow and red brands found in most grocery stores.
I use Red Star active dry yeast. I buy it in the 2-pound package. It’s less expensive that way and I do end up using it all.
I bake regularly - every week to ten days. I started off using yeast but switched over to sourdough about 18 months ago. I made several attempts at starting a starter with the open air techniques but none of which ever really go going.
So I bought a kit and “Sally” as she is known has been going for about 18 months now. She makes fabulous sourdough rounds as well as pizza dough. I’ve played with other uses like pancakes and waffles but those aren’t in the regular rotation.
As far as recipes go, I use Ken Forkish’s Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. it is a fussy detailed oriented book - but everything turns out and after a couple of times through a recipe you don’t really notice it anymore. Other books I have tried lack the detail - and I end up applying Ken’s techniques anyway. It has both yeast and sourdough recipes - and I have made them all at this point.
One of the big hits at the recent Consumer Electronics Show in Las Vegas earlier this month was an automated robot bread maker. Really cool how it works.
Making its public debut at CES, the fully automated bread-making machine is aimed at supermarkets, convenience stores, schools, and the military, and can crank out 10 loaves per hour as it handles all the steps from flour to finished
loaf.
It is y’all’s fault that there’s cinnamon roll dough rising on my kitchen table.
https://www.seriouseats.com/recipes/2017/12/bravetart-homemade-cinnamon-rolls-recipe.html
Yay, @allyphoe!
Does anyone have a gadget for uniformly slicing homemade bread for sandwiches?
I did have a bread maker - got rid of it a few years ago but for a time, I did use it fairly often.
@rosered55 is there any reason with the starter that I can’t just add the flour/water daily right into the jar/crock? It says "Return to the bowl or jar and cover. " - are you suppose to take it out to add to it each day? That doesn’t make sense to me.
And OMG I want those cinnamon rolls!