Carsten Schafer


Recipes in category: Bread

  1. Asian Garlic Toast
  2. Baba's Egg Bread
  3. Banana Bread
  4. Beer Bread
  5. Chocolate Chip Banana Bread
  6. Chocolate Zucchini Bread
  7. Easy Ciabatta
  8. Easy No Knead Yeast Rolls
  9. Naan Bread

  • 1 baguette
  • 1 large clove garlic
  • 1 tbl [or 14.7868 0.00] spicy Asian chili sauce
  • 1 tbl [or 14.7868 0.00] sweet Asian chili sauce
  • 2 tbl [or 29.5736 0.00] chives
  • 1 stick butter, softened
Chop your chives.
Chop your garlic
Put all ingredients together in a resealable container.
Whisk with a fork to thoroughly incorporate everything.
Give it a chill. This would optimally sit overnight.
Cut your bread on diagonal to make little crostinis.
Spread your garlic spread on them.
Put them under the broiler on high.
Plate your Asian garlic toast.

  • 1 pkg yeast
  • 1 cup [or 225 0.00] water
  • 1 tsp [or 4.92892 0.00] sugar
  • 3 cup [or 675 0.00] scalded milk--cooled
  • 6 beaten eggs
  • 1 cup [or 225 0.00] sugar
  • 1/2 cup [or 112.5 0.00] melted butter
  • 1 tbl [or 14.7868 0.00] salt
  • 9 cup [or 2.025 0.00] flour
Mix togeter 1 pkg of yeast, 1 cup water & 1tsp of sugar--let sit for 10 min
Add 3 cups scalded, cooled milk
Add 5 cups flour & mix--let rise till bubbles form
Add 6 beaten eggs, 1 cup sugar, 1/2 cup melted butter, 1 tbsp salt
Mix in 9 cups flour
Let rise till double bulk (about 1 hour)
Divide into 3 loaves and let them rise till double in bulk
Brush loaves with beaten egg mixed with water
Put in preheated (400 F) oven for 15 min.
Reduce heat to 350 and bake for 40 min.
Cover tops with foil to prevent the tops from browning too fast.
Date added:

  • 1/2 cup [or 112.5 0.00] (4 ounces) unsalted butter, at cool room temperature
  • 2/3 cup [or 150 0.00] (5 ounces) brown sugar, light or dark, firmly packed
  • 1 tsp [or 4.92892 0.00] vanilla extract
  • 1 tsp [or 4.92892 0.00] ground cinnamon
  • 1/4 tsp [or 1.23223 0.00] ground nutmeg
  • 1 tsp [or 4.92892 0.00] baking soda
  • 1 tsp [or 4.92892 0.00] baking powder
  • 1 tsp [or 4.92892 0.00] salt
  • 1 1/2 cup [or 337.5 0.00] (12 ounces) mashed ripe bananas (about 3 medium or 2 large bananas; about 1 pound, unpeeled)
  • 3 tbl [or 44.3604 0.00] (2 1/4 ounces) apricot jam or orange marmalade, optional but tasty
  • 1/4 cup [or 56.25 0.00] (3 ounces) honey
  • 2 large eggs
  • 2 1/4 cup [or 506.25 0.00] (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup [or 112.5 0.00] (2 ounces) chopped walnuts, optional
Banana bread is oh-so-simple… yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions. Step-by-step photos illustrating how to make this bread are available at Bakers’ Banter, our King Arthur blog.
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
1) In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
2) Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
3) Add the flour, then the walnuts, stirring just until smooth.
4) Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
5) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
6) Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
7) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.
Yield: One loaf.

  • 3 cup [or 675 0.00] whole wheat flour
  • 1 tsp [or 4.92892 0.00] baking powder
  • 1 tsp [or 4.92892 0.00] baking soda
  • 1/2 tsp [or 2.46446 0.00] salt
  • 12 oz [or 340.2 0.00] beer
  • 2 tbl [or 29.5736 0.00] honey
  • 1 tbl [or 14.7868 0.00] butter
bake at 325F for 40-45m

  • 1/2 cup [or 112.5 0.00] canola oil
  • 1/3 cup [or 75 0.00] brown sugar
  • 1/2 cup [or 112.5 0.00] white sugar
  • 2 eggs
  • 2 large overripe bananas
  • 1 cup [or 225 0.00] all-purpose flour
  • 1 cup [or 225 0.00] white whole wheat flour
  • 1 tsp [or 4.92892 0.00] baking powder
  • 1/4 tsp [or 1.23223 0.00] salt
  • 1/2 cup [or 112.5 0.00] chocolate bits or chocolate chips
Preheat the oven to 350 degrees. Spray a 1.5 pound loaf pan with cooking spray.
In a large bowl, stir together flour, baking soda and salt. In a separate bowl, cream together the bananas, white sugar and brown sugar. Stir in eggs and the canola oil and mix until blended. Stir banana mixture into the flour mixture and beat until incorporated. Stir in the chocolate chips.
Pour the batter into the loaf pan, and bake for about 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Allow the bread to cool, then slice and serve.
Makes one loaf.

  • 1 1/2 cup [or 337.5 0.00] shredded raw zucchini (about 1/2 lb or 227 grams)
  • 1 cup [or 225 0.00] (140 grams) all-purpose flour
  • 1/2 cup [or 112.5 0.00] (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
  • 1 tsp [or 4.92892 0.00] baking soda
  • 1/4 tsp [or 1.23223 0.00] baking powder
  • 1/4 tsp [or 1.23223 0.00] salt
  • 1/2 tsp [or 2.46446 0.00] ground cinnamon
  • 1/4 tsp [or 1.23223 0.00] ground allspice
  • 1/2 cup [or 112.5 0.00] (120 ml) safflower or canola oil
  • 1/2 cup [or 112.5 0.00] (100 grams) granulated white sugar
  • 1/2 cup [or 112.5 0.00] (105 grams) light brown sugar
  • 2 large eggs
  • 1 tsp [or 4.92892 0.00] pure vanilla extract
  • 3/4 cup [or 168.75 0.00] (125 grams) semi sweet chocolate chips
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one - 9 x 5 x 3 inch loaf.

  • 2 cup [or 450 0.00] of warm water
  • 1/4 tsp [or 1.23223 0.00] of granulated yeast (or equivalent)
  • 4 cup [or 900 0.00] of all-purpose flour (do NOT pack the flour into the measuring cup)
  • 1 tsp [or 4.92892 0.00] of salt
Mix yeast into warm water. Add flour and salt & mix with a spoon.
Let rise for 8 to 12 hours.
Preheat oven to 400F.
Prepare baking sheet with flour and corn meal. Gently pour out dough onto baking sheet (help along with spatula). Top with some spices if desired: oregano, basil, rosemary. Bake for 25-30 min or until crust is brown. Let rest for 10min. Enjoy.

  • 2 (1/4 oz each) packets rapid rise yeast [i.e. Fleischmann's or similar] (Two 1/4 oz packets)
  • 1/4 cup [or 56.25 0.00] granulated sugar plus 1 tsp
  • 1 1/3 cup [or 300 0.00] milk (may use water)
  • 4 cup [or 900 0.00] all purpose flour
  • 1 tsp [or 4.92892 0.00] salt
  • 1 large egg
  • 8 tbl [or 118.2944 0.00] butter divided
In a large measuring cup, dissolve both packets of yeast and 1 tsp of sugar in 1 1/3 cup of lukewarm water. If you use hot water or milk, it will kill the yeast and the bread won't rise. So, make sure the water is lukewarm not boiling.
Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to "bloom." You'll see bubbles and froth begin to gather on the top.
In a medium size mixing bowl, sift together the flour, salt and sugar. Add the egg.
After the yeast has developed, gradually add to the dry ingredients in the bowl, along with 5 tbl of melted butter.
Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go. I used a silicone spatula, and the dough didn't stick to it, making this task a lot easier.
After incorporating all of the flour place into a buttered bowl, and cover with a damp cloth.
Allow the dough to sit in a warm, draft free place, covered for 1 hour to double.
Punch down the dough. Use a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles.
Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan.
Melt the remaining 3 tbl of butter and using a pastry brush, lightly brush the tops. Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.
Cover with a damp cloth and allow the rolls to rise again until doubled, about one hour.
Bake in a preheated 400F oven for 20-22 minutes. Serve immediately.
Note: To make the rolls in advance: After forming the dough into rolls, cover with a damp cloth or plastic wrap sprayed with cooking spray and refrigerate overnight, if desired. Uncover, brush with melted butter just before baking at 400F for 20-22 minutes until golden. The rolls will continue to slowly rise even in the refrigerator.
Date added:

  • 1 package active dry yeast
  • 1 cup [or 225 0.00] warm water
  • 1/4 cup [or 56.25 0.00] white sugar
  • 3 tbl [or 44.3604 0.00] milk
  • 1 egg, beaten
  • 2 tsp [or 9.85784 0.00] salt
  • 4 1/2 cup [or 1012.5 0.00] bread flour
  • 2 tsp [or 9.85784 0.00] minced garlic (optional)
  • 1 tsp [or 4.92892 0.00] garam masala (optional)
  • 1/4 cup [or 56.25 0.00] butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic and garam masala. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
Preheat grill or skillet to high heat. (We just use a skillet)
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Remove from grill, and continue the process until all the naan has been prepared.