17 Bread Recipes, From Focaccia and Challah to Dinner Rolls and Bagels (2024)

FAQs

Is focaccia better with bread flour or all purpose flour? ›

The Guardian recommends using equal parts bread flour and 00 flour to make a focaccia. Fine Dining Lovers notes that 00 (double zero) flour is as finely ground as flour can come, and the dough contains similar amounts of gluten to bread flour.

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

Challah = Enriched Yeast Dough

At its root, challah is a very straightforward bread to make. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness. It doesn't require any fussy techniques and can be made from start to finish in the space of an afternoon.

Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture. Salt – Gives flavor to the dough.

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

A moderate consumption of focaccia bread can be healthy. It is because complex carbs in focaccia offer the body energy slowly and help control blood sugar levels. In addition, it gains an advantage if it contains whole wheat flour. It is also rich in vitamin, mineral, and fibre content.

Because it creates the kind of focaccia that I like, light and fluffy instead of fine crumbed and cakey. Focaccia is all about olive oil, on the dough, in the dough, in the topping, and finally a little drizzle when it comes out off the oven nice and hot. It may SEEM like a lot but it's a big bread we're making here!

Challah Bread is Equally as Delicious as it is Symbolic

This commandment is called the hafrashat challah. Moreover, on some occasions a blessing is said over two loaves of bread, symbolizing the two portions of the manna that was distributed on Fridays to the children of Israel during their Exodus from Egypt.

Myrna's original recipe calls for all-purpose flour, and you can substitute that here. But I find bread flour gives the challah a nice chew without making it tough, and also helps the braided loaf maintain its shape after baking. For some novice challah makers, that braid can seem like the hardest part.

What bread is closest to challah? ›

Challah and brioche bread are similar, but differ from each other in important ways. Both are ever so slightly sweet and enriched with eggs and fat, making them richer than other breads. But challah uses more eggs and less fat than brioche bread.

All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

All-purpose flour will work for just about all of your self-rising flour recipes, but for tender baked goods like biscuits, you might want to replicate a Southern-style self-rising flour.

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

If a recipe calls for flour and doesn't specify an exact kind, all-purpose is a safe bet. All-purpose flour can be used in a huge variety of foods including: Cookies, cakes, bread, biscuits … pretty much any baked good that requires flour!