My New Roots' Life-Changing Loaf of Bread Recipe on Food52 (2024)

FAQs

What is life-changing bread? ›

The Life-Changing Loaf of Bread features whole grains, nuts, and seeds. High in protein, incredibly high in fiber, and it is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

Storing and Keeping Tips: This is a natural product. For best results, refrigerate after purchase, or freeze for longer periods keeping.

Once filled with the Bread of Life, we never again need to worry about whether we are worthy. We can take comfort, even in our grief, that we will one day be with our loved ones again. No longer will we have to endure the terrible longing that often fills a life without God.

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

The more yeast, the more gas is produced and the more quickly your dough rises. You may therefore think it best to add more yeast if you'd like to get your dough to rise as quickly as possible. However, whilst your dough may rise quickly, the dough will likely have less flavour and may even taste slightly of yeast.

Without covering dough, the surface is likely to dry out which will limit the rise you are looking to achieve during proofing, and it can negatively impact your crust.

Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread. Salt: to enhance flavor. Oil: Vegetable or canola oil, or melted butter could be substituted.

What adds flavor to homemade bread? ›

There are all kinds of ways to take your average bread dough to new places. Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters. Sweeteners such as malt and honey are used to add flavor to bread dough.

After you knead the dough, let it rise until doubled in size. Swirl the Dough: After the dough rises, punch it down, then roll it out. Brush with egg white, sprinkle with cinnamon and sugar, and roll back up.

Baking bread at a higher temperature, typically around 400-450°F (200-230°C), is often recommended because it helps create a crisp and well-risen crust while maintaining a soft interior.

For sandwich bread and similar recipes, you'll likely want a temperature between 325 and 350 degrees Fahrenheit, and to ensure an even bake, you'll need to set aside anywhere from 45 minutes to an hour of oven time. Note that it's tough adjusting temperatures if you don't have a lot of experience baking bread.

For breads that contain butter and sweeteners, I usually bake them at 350 degrees F for about 55 minutes to an hour for loaves, and 25 to 30 minutes for rolls. For “lean” breads, which contain only the basic four ingredients, I bake them at 450 degrees F.

Jesus Is Bread

We can see now what Jesus meant when He said, “I am the bread of life” (John 6:35). We can understand what it really meant for those who heard Him. Bread was everything. Jesus was telling them, and us today, that He is our everything: our daily sustenance and our everlasting salvation.

Type of bread: Certain types of bread have longer shelf lives, including loaves made with preservatives and sourdough bread. The lactic acid bacteria found in sourdough slows down the staling process, while the acidity of the bread inhibits microbial growth (read: mold).

The old saying "breaking bread" exists for a reason, and it refers to sharing a meal with others as a kind of warm, unifying experience. At the end of the day, that complimentary bread basket might just be a symbol of warm welcome even at modern restaurants (if you're optimistic).

Bread for Life starter is different from typical sourdough starters. It's much sweeter and makes a fluffy, beautifully textured bread, much like sandwich bread. Unlike most starters, which contain anaerobic bacteria and can be left on the counter, our starter contains aerobic bacteria which need to be refrigerated.