Sometimes you only need a smaller batch, for example to make a shaped loaf like my Ham and Cheese Braid. Here's what I've used in the past. Ingredients 1 pkg. active dry yeast 1 ¼ cups warm milk (100° to 110° F) 1 Tbs. sugar 1 Tbs. vegetable oil 1 ½ tsp. salt 1 egg 3 to 3 ½ cups all-purpose flour Directions Put warm milk into a medium size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour

A basic roll dough for many different shapes Ingredients 2 packages active dry yeast ¼ cup lukewarm water (100 to 110° F.) 2 cups of 2% milk 1/4 cup sugar 1/4 cup (1/2 stick) butter 2 tsp. salt 5 to 5 1/2 cups flour 2 eggs, lightly beaten Directions Heat milk in a saucepan, but do not boil. Add butter, sugar and salt to milk; mix well and cool to lukewarm. Pour into a medium size mixing bowl along with proofed yeast and the two beaten eg

Hearty wheat loaves can be made in many sizes and shapes Ingredients 2¼ cups of warm water (100 to 110° F) 2 packages of active dry yeast 2 tablespoons brown sugar 2 teaspoons of salt 2 tablespoons of vegetable oil 2 cups whole wheat flour 3½ to 4 cups of bread flour Directions Dissolve yeast in warm water in a large mixing bowl. Add sugar, oil, and salt, and mix well. Add wheat flour and mixing well until flour is thoroughly incorporated. Allow batter to rest for five min

Since it is the foundation for literally hundreds of recipes, mastering basic white dough will give you a starting point for your journey of exploration of the world of breads. After you get this down, it’s all about the shaping. Ingredients 2 cups of warm water (100 to 110° F) 2 packages of active dry yeast 2 tablespoons granulated sugar 2 teaspoons of salt 2 tablespoons of vegetable oil 5½ to 6 cups of all-purpose or bread flour Directions Dissolve yeast in warm water i

Here's a short video that will help you to develop a consistent kneading technique, although it never hurts to have an experienced baker at your side while you are learning! Want to get some one on one instruction? Check out my programs and classes page. https://www.breadmonk.com/events-programs

Here's a quick and easy way to make a lovely braided loaf without having to roll out perfectly even ropes. You can use any kind of bread dough you like: basic white or wheat, multigrain, etc.

Sometime after the airing of our first season of Breaking Bread, a woman named Anna Druelinger sent me several recipes, including one for multigrain bread that she developed back in 1976, and very kindly anticipated that I might make use of it by adding at the bottom of the page: “You have my approval to use these recipes as you desire.” I have adapted her original version somewhat, and scaled it down to produce two loaves instead of four. These are mini-loaves, about 10 oun