Best 2 Killer Bread Recipes

Bread, a staple food in many cultures, can be transformed into a culinary masterpiece with the right recipe and techniques. Whether you're a seasoned baker or a novice in the kitchen, crafting the perfect "killer bread" requires a combination of precision, creativity, and a dash of passion. In this article, we'll delve into the secrets of creating a loaf of bread that will tantalize your taste buds and leave you craving more. From selecting the finest ingredients to mastering the art of kneading and baking, we'll guide you through each step of the process, ensuring your next bread-making endeavor yields a loaf that's crispy on the outside, soft and fluffy on the inside, and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

DAVE'S KILLER BREAD SIN-DAWG

Dave's Killer Bread Sin-Dawg image

A killer recipe from Dave himself! He shared the recipe at http://www.everydaydish.tv/recipe/daves-killer-bread-sin-dawg If you've never tried these things before, they are AMAZING! A wholesome seeded wheat "dawg" with a cinnamon filling. The recipe is best made with a stand mixer, and be sure that your oven is calibrated for best results. This recipe comes directly from the blog, and all credit to Dave Dahl and everydaydish.tv for publishing it.

Provided by BThomson

Categories Yeast Breads

Time 2h15m

Yield 3 loaves, 24 serving(s)

Number Of Ingredients 33

Ingredients

1 1/4 cups whole wheat flour
3 tablespoons granulated sugar (organic)
1 tablespoon ground flax seeds or 1 tablespoon flax seed meal
1 tablespoon sunflower seeds
2 tablespoons rolled oats
2 1/2 teaspoons instant yeast
3 1/2 tablespoons canola oil
1 1/2 tablespoons molasses
1/2 cup water (lukewarm)
1 3/4 cups dark raisins (soaked in water)
1/4 cup walnut pieces (soaked in water)
1 1/4 cups whole wheat flour
1/3 cup vital wheat gluten
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground cinnamon
2/3 cup water (room temperature)
2 tablespoons ground flax seeds or 2 tablespoons flax seed meal
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal
2 tablespoons water
2 teaspoons water
1 1/4 cups organic granulated sugar
2 tablespoons molasses
2 tablespoons ground cinnamon
2 teaspoons ground cinnamon
1/2 cup canola oil, plus
2 tablespoons canola oil
1 teaspoon vanilla
2 tablespoons sunflower seeds
2 tablespoons sesame seeds (preferably dark and unhulled)
4 tablespoons rolled oats
2 teaspoons raw pumpkin seeds
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal

Steps:

Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.
Dough:.
In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.
Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again.
Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.
Filling:.
In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.
Shaping:.
Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges.
Topping:.
In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.
Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.
Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.

KILLER BREAD

Killer Bread image

This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy.

Provided by bayousong

Categories Sourdough Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 loaf sourdough bread
butter
1 cup mayonnaise
1 cup parmesan cheese
3 tablespoons fresh basil
1 tablespoon fresh oregano
1 tablespoon onion, finely minced
1 tablespoon parsley, minced
3 teaspoons cajun seasoning
3 tablespoons garlic, minced

Steps:

NOTE: This is a lot of Cajun seasoning and you may want to use less.
Slice bread in half horizontally and butter both cut sides.
Toast under broiler until lightly browned.
Mix remaining ingredients and spread over both halves, using the entire mixture.
Bake at 400 degrees for 15-20 minutes or until top is brown and puffed.
Cut into wedges and serve hot.

Tips:

Use fresh ingredients: The fresher your ingredients, the tastier your bread will be. This is especially important for yeast, which is a living organism that needs fresh food to thrive.
Measure your ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to measure your ingredients for the most accurate results.
Knead your dough properly: Kneading helps to develop the gluten in the flour, which gives bread its structure and elasticity. Knead your dough for at least 5 minutes, or until it is smooth and elastic.
Let your dough rise in a warm place: Yeast needs a warm environment to rise properly. Place your dough in a warm spot, such as a sunny windowsill or a turned-off oven, and let it rise until it has doubled in size.
Bake your bread at the right temperature: The temperature of your oven will determine the texture of your bread. For a crispy crust and a fluffy interior, bake your bread at a high temperature (425°F or higher) for a short amount of time. For a softer crust and a denser interior, bake your bread at a lower temperature (350°F or lower) for a longer amount of time.

Conclusion:

With a little practice, you can bake delicious bread at home. By following these tips, you can create a variety of breads that are perfect for any occasion. So get baking, and enjoy the taste of fresh, homemade bread!