Hey everybody! After a month-long break, I am back with another issue of FFTCD. This edition is extra special, because I have four lovely recipes for you bread lovers! As Analy students, we all have a special bond with bread, as there is a Safeway just around the corner. We have all seen someone eat an entire loaf of bread for their lunch more than once. Students can be spotted all over Analy, eating bread in rain or shine, sweatpants or leggings. Do you want to impress your peers with bread that you baked yourself? Find out who your real friends are when you bring one of these stunning loaves to school.

Bread #1: Gluten-free artisan bread

What you’ll need:

3 cups all-purpose gluten-free flour

1/4 cup flaxseed meal

1/4 cup dry milk powder

1/2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. apple cider vinegar

1/4 cup extra virgin olive oil

2 tbs. honey

2 large eggs (OR 2 tbs. flaxseed meal steeped for 10 minutes in 6 tbsp. hot water)

1 packet rapid rise yeast, GF

1 1/4 cup plain yogurt

Toppings:

1 tbs. flaxseeds or sesame seeds

1 tbs. coarse sea salt

1 egg mixed with 1 tbs. water (optional for color)

Let’s get cooking!

Whisk flours, milk powder, baking soda, baking powder, and salt together in a large bowl. Set aside.

In the large stand mixer (with a paddle attachment) or just a mixing bowl, stir together honey, yogurt, vinegar, oil, and egg.  Gradually add the dry ingredients while mixing. Once incorporated, add the yeast granules, and beat well for 1 to 2 more minutes.

The dough will be very thick; if the dough seems too thin to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until you are able to smooth the dough out with a spatula, but it is still thick.

Liberally dust a pastry mat or clean counter with more GF flour and transfer the dough onto the surface, rolling gently in the flour to cover all sides. Form a smooth ball.

Transfer to a parchment-lined baking sheet. Wet a large serrated knife and press into the bread in 2 or 3 times, rocking the knife back and forth to open the cuts wider. This will give the bread natural rifts to rise from and make it even prettier.

Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes to 1 hour (for extra crunch, spritz with water once risen).

Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!

Sprinkle over desired toppings.

Preheat oven to 350ºF and bake for 35-45 minutes. Test with an instant-read thermometer for 200ºF to ensure it’s fully baked before removing from the oven.

Cool loaf on a wire rack.

Bread #2: Easy French Bread

What you’ll need:

2 tablespoons yeast

1/2 cup warm water

2 cups hot water

3 tablespoons sugar

2 1/2 teaspoons salt

1/3 cup oil

6 1/2 cups flour

1 egg for brushing on bread

Let’s get cooking!

In a small bowl, dissolve your yeast in ½ cup warm water. Make sure that your water is warm (not too cold, not too hot). Let it proof for 10 minutes.

In a separate mixing bowl, combine hot water, sugar, salt, oil, and 3 cups of the flour and mix together. Add the yeast mixture to the bowl.

Add the remaining 3 1/2 cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it’s ready. Once all of the flour is added, let sit for 10 minutes.

Separate your dough into 3 equal pieces. On a floured surface, roll each piece into a 9×12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.

Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about 1/4 inch thick in bread. Brush with your beaten egg.

Let dough rise uncovered for 30-40 minutes in a warm place.

Bake at 375 for 18-22 minutes or until golden brown.

Bread #3: Vegan bread!

What you’ll need:

4 cups unbleached flour

1 1⁄2 teaspoons salt

1 packet active dry yeast

2 tablespoons extra virgin olive oil

1 3⁄4 cups hot water (about 105 degrees)

Let’s get cooking!

In a large bowl mix together flour, salt, and yeast, and form a well at the bottom of your bowl to pour your liquids into.

Pour in the water, then the oil.

With a wooden spoon, slowly pour the flour into the liquid until it’s fully incorporated.

Work into a ball with your hands and place it onto a large, floured work surface.

At this point, the dough should be tacky, but not hopelessly sticky. Continue to knead the dough for 5-10 minutes, or until the dough becomes elastic.

Rinse and grease a large bowl, then place the dough ball in. Cover lightly with a damp cloth or plastic wrap. Let your bread rise in warm place until double in size, about 1 to 1 1/2 hours.

Turn your dough back out onto a floured surface. Slightly punch down and knead the dough carefully, just enough to work out air bubbles.

Preheat oven to 375ºF. Divide the dough in half and form two round loaves. Place on lightly oiled baking sheet, and let your dough rise for 20 more min.

Bake your bread for 30 to 40 min, or until the crust is golden brown. (Tip: put an oven-safe container with 1/2 cup of water at the bottom of your oven 10 minutes in for a thicker crust.

Recipe #4: My grandma’s banana bread

What you’ll need:

1 ¼ cups of sifted all-purpose flour

½ tsp salt

1 tsp baking soda

1 cup white sugar

2 beaten eggs

1 stick (½ cup) unsalted butter

3-4 brown bananas

Let’s get cooking!

Preheat the oven to 350 F.

Mix all the dry ingredients (except the sugar) in a medium bowl.

In a separate bowl, cream together the butter and sugar.

Once your butter and sugar are thoroughly combined, add the eggs and mashed bananas.

Combine the wet and dry ingredients with a whisk, and beat for about 2-3 minutes, or until the mixture is uniform.

Pour into a greased bread pan, and bake for 40-45 min.

Let your bread cool for about 10-15 minutes, then enjoy!