2015 Grit’s Guide to Homemade Bread

By Staff
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Whether you are an experienced baker or a novice with an empty loaf pan, you will find a recipe to love in the 2015 GRIT’s Guide to Homemade Bread. Are you seeking tips to make a more tasty loaf of bread? You’ll find more than 50 keys to make and bake the perfect loaf. Looking for breads that don’t require kneading? Try one of these Easy No-Knead Breads. Do you plan on branching out to make bagels, pretzels, Honey Whole Wheat Cornbread, sourdough fit for a king? We have exactly what you’re looking for in the 2015 GRIT’s Guide to Homemade Bread. Does Friday’s Pizza Night need a bit of jazzing up? Try one of these recipes in Pizza Perfection. Having problems with gluten? No need to worry, the 2015 GRIT’s Guide to Homemade Bread contains several gluten-free recipes, including those found in Gluten-Free Bread Baking 101 or in Pizza Perfection.

Click here to buy your copy of GRIT’s 2015 Guide to Homemade Bread!


You Too Can Bake Bread
Whether you’re a beginner or a seasoned baker, our bloggers offer encouragement for your bread-making endeavors with all new recipes. Mary Murray loves homemade bread, and she’s discovered a clay pot makes for The Perfect Loaf. Jonathan Sadowski came up with a recipe that includes all his favorite breakfast foods – try his Caffeinated Breakfast Loaf With Oatmeal. Lee Ann Perez offers recipes for a fiber-packed Oatmeal Bread and yummy experiment with Poppy Seed Bread. Brandy Ernzen took a recipe for Applesauce Doughnut Holes from GRIT’s Comfort Food Cookbook (order your own copy today!), gave it try and provides a few tips she learned along the way. Renee Pottle shakes up her Thanksgiving menu with Sourdough Stuffing Bread and Apple Sourdough Stuffing, as well as a way to use up that overflowing veggie drawer, Zucchini Olive Yeast Bread. Tammy Kimbler uses fresh kale from her garden for Savory Kale-Bacon Biscuits.

And you’ll discover inspiration, tips and a dose of encouragement from your fellow bread bakers. Get your own copy of the 2015 GRIT’s Guide to Homemade Bread for all these recipes in one convenient place.


5 Reasons Your Bread Dough Doesn’t Rise
Blogger Renee Pottle, an experienced bread baker, offers insight as to why you may be encountering obstacles to a great loaf of bread. If your bread isn’t rising properly, have you considered the cause? Perhaps old yeast? Are the temperatures too hot or too cold – for both the yeast and the kitchen? Are you being impatient, waiting for that first warm slice slathered in butter? Or, she suggests, check the size of the pan as compared to the amount of dough. In any case, you’ll have some advice to chew on while waiting for that dough to rise. Check out 5 Reasons Your Bread Dough Doesn’t Rise.

How to Make Homemade Flour
Baking your own bread has become a regular routine, and everyone loves the taste of fresh-baked bread. Plus the aroma when it’s baking is a major hit with the family. Why not take it to the next level? Grind your own flour.

Author Tabitha Alterman talks about How to Make Homemade Flour in her new book “Whole Grain Baking Made Easy.” The book’s chapter, “Grain Mill Buyer’s Guide,” offers information and advice on choosing the right grain mill for your kitchen. Then visit the GRIT bookstore to order a copy of the book!


Baking With Whole Grains
Another way to get the most out of your baking is to bake with whole grains. In Baking With Whole Grains, you’ll learn the definition of whole grain, and discover the wide range of whole grains and flours, such as amaranth, corn, quinoa and bulgur wheat. Some you may never have considered. Then take it to the kitchen and bake some of these delicious treats from Karen K. Will – Spelt Gingerbread, Whole Grain Bread With Olive Oil and Orange Zest, Slow Cooker Rye Bread, or Buckwheat-Spelt Chocolate Chip Cookies.

Karen and her husband, Oscar H. Will, are the authors of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions. Visit the GRIT Bookstore to order.

Cornmeal to Cornbread
Many of us grew up eating chili or ham and beans with plain cornbread. Branch out and spice it up!

Use flour from an heirloom corn for Oaxacan Wholegrain Corn Muffins, a recipe from Blogger Valerie Boese; or Polenta With Sausage and Red Pepper from the book Savory Pies by Greg Henry (order from the GRIT Bookstore); or Pumpkin Cornbread from Blogger Malorie Davis.

After trying one of these recipes that bowl of chili will never be the same!

Order your copy of the GRIT’s 2015 Guide to Homemade Bread today!