Over the last couple weeks, I decided to clean off all the bits and scraps stuck with magnets to the side of my fridge. I found a multitude of recipes that I constantly use, and I decided to type them all onto one sheet of paper, so my fridge would look better.
>> You can download my Refrigerator Recipes here. (Note: They are not complete recipes — just ingredients — or they wouldn’t all fit.)
The first recipe I include is my mother’s simple White Bread. This is the easiest bread recipe I have, good in the busiest of times and delicious, too. I use unbleached, white flour for this. I just throw all the ingredients in my Bosch mixer, knead it for 6 minutes, then let it rise. After shaping and a second rise, it bakes at 350-degrees for 30 minutes. This bread is best fresh, but for day-old loaves, we enjoy toasting the bread and slathering with butter and honey or jam.
Once a week, we enjoy eating Homemade Pizza. I also use unbleached, white flour for this, although I’m hoping to try using soaked, wheat flour this year. You can find my entire pizza recipe here.
On Sabbath, I often make three loaves of Challah, which is a braided egg bread. I’ve used both unbleached, white flour and whole-wheat flour, but I have a goal of learning to use soaked, wheat flour this year. The braids are symbolic of folding our hands and resting from work, and we make three loaves — two to eat over Sabbath, and one to give away. Here is our favorite recipe.
One of the healthier breads we make is Soaked Whole-Wheat Bread. I grind the wheat into fresh flour, then I soak it in either raw milk or water and yogurt, preferably for 16-24 hours. This neutralizes the phytates in the bread, making it much more healthful and easier to digest. (It also improves the flavor, I think.) The next day, I throw the bread starter and all the other ingredients in my Bosch mixer, knead it for 8-10 minutes, then continue on as normal. The dough is often cold in our Michigan kitchen, so in the winter, it often needs longer rising times than white breads. My recipe calls for 1/4 cup of gluten, but I’ve been making it for a few months now without it, and it seems to work just fine. (Here is the recipe.) It bakes for about 30 minutes at 350 degrees.
Last but not least, my favorite bread is Sourdough Bread. My refrigerator recipes sheet includes the starter because I tend to forget about it (and grow a mold collection rather than sourdough — ick). Then I have to start all over again! But when I remember to feed my starter, sourdough is an easy bread to make. (Before I owned a Bosch mixer, back when I had to make bread by hand, this was super easy to do in a glass bowl with a wooden spoon. If you try this, just cut the recipe down so it’s not so large.) I enjoy shaping this bread into a round, artisan loaf, slashing the loaf with a sharp knife before its final rise. So pretty! Read more about sourdough techniques here…
What breads do you make? Feel free to post links in the comments below!