Bread Recipes


One of the biggest draws to our Con Suite is the fresh-baked bread that we produce throughout the four days of the convention.

Our recipes have been gathered from various sources and modified throughout the years.

Here are the recipes of some of the more popular loaves we bake:


Buttermilk Breakfast

Cinnamon Sunrise

Pepperoni

Rosemary French



Dry Ingredients

3 cups bread flour
3 tablespoons powdered buttermilk
1 teaspoons salt

Wet Ingredients

1 cup water
1 tablespoons butter, diced
3 tablespoons maple syrup, strong

Yeast

2 1/2 teaspoons yeast

Add Ins

None

BREAD: Buttermilk Breakfast


This bread is one of the recipes we prepare in the bread machines before we go to bed and then let bake overnight. It reminds people of buttermilk pancakes. As always, the dry ingredients can be prepared ahead of time in a gallon zip-lock bag.

As always, if you prepare this at home, follow your bread machine’s instructions with regard to order of ingredients and add-ins.

DIRECTIONS

Place wet ingredients in pan and put dry ingredients on top of wet.

Dig a small ‘well’ in the dry ingredients and pour the yeast into the well.

Place pan in Bread Machine and set up for:

  • 2 lb loaf
  • White Bread setting
  • Medium Darkness
  • Enable Mix-Ins

Start immediately or set up as a delay timer for when you want the loaf to be ready.

After loaf is complete remove from pan and allow to cool for 15 minutes before cutting.




Dry Ingredients

4 1/2 cups bread flour
2 tablespoons powdered milk
1 1/2 teaspoons salt
3 teaspoons cinnamon

Wet Ingredients

1 1/2 cups water
4 tablespoons butter
5 tablespoons brown sugar

Yeast

2 1/2 teaspoons yeast

Add Ins

2/3 cup pecans, chopped

BREAD: Cinnamon Sunrise


This bread is one of the recipes we prepare in the bread machines before we go to bed and then let bake overnight. It has a pleasant cinnamon flavor and makes a great start for a day of gaming with friends. As always, the dry ingredients can be prepared ahead of time in a gallon zip-lock bag.

The cinnamon we use is typically a very strong Vietnamese variety from Penzy’s, a wonderful shop that sells spices and herbs. The brown sugar is treated as a wet ingredient because otherwise the moisture in it will clump with the dry ingredients. This is one of the few overnight breads that has an add-in (the pecans) and the measurement is approximate – we usually just put whatever will comfortably fit into the drop chute.

As always, if you prepare this at home, follow your bread machine’s instructions with regard to order of ingredients and add-ins.

DIRECTIONS

Place wet ingredients in pan and put dry ingredients on top of wet.

Dig a small ‘well’ in the dry ingredients and pour the yeast into the well.

Place pan in Bread Machine and set up for:

  • 2 lb loaf
  • White Bread setting
  • Medium Darkness
  • Enable Mix-Ins

Start immediately or set up as a delay timer for when you want the loaf to be ready.

Put the Mix-Ins into the drop chute.

After loaf is complete remove from pan and allow to cool for 15 minutes before cutting.




Dry Ingredients

2 cups bread flour
2 cups whole wheat flour
1/3 cup powdered milk
1/4 cup sugar
1 teaspoon salt
1 teaspoon italian seasoning

Wet Ingredients

1 1/2 cups water
2 tablespoons butter

Yeast

2 1/2 teaspoons yeast

Add Ins

6 ounces Hormel Turkey pepperoni minis

BREAD: Pepperoni


Our Pepperoni Bread is popular for the afternoon and evening time. It has a hearty wheat base, flavored with Italian seasoning. The Pepperoni is a 6 ounce package of Hormel Turkey Pepperoni Minis, which contains all the flavor of pepperoni without introducing extra fat which can change the texture of the bread significantly.

DIRECTIONS

Place wet ingredients in pan and put dry ingredients on top of wet.

Dig a small ‘well’ in the dry ingredients and pour the yeast into the well.

Place pan in Bread Machine and set up for:

  • 2 lb loaf
  • White Bread setting
  • Medium Darkness

Start immediately or set up as a delay timer for when you want the loaf to be ready.

Put the add-ins into the add-in chute, but be prepared to ‘help’ it all into the bread since the add-in chutes are usually designed for 2-3 ounces, not 6. This means you’ll want to know about when the add-in chute normally drops and set a small kitchen timer to remind you to go help the add-ins into the dough.

After loaf is complete remove from pan and allow to cool for 15 minutes before cutting.




The recipe for a 2.0lb loaf
(any bigger and it won’t fit in the machine):

Dry Ingredients

4 cups bread flour
2 Tablespoon sugar
2 teaspoon salt
yeah, that’s it

Wet Ingredients

1 1/2 cups water
2 Tablespoon Olive Oil
(I’m often slightly generous with the oil measurements)

Yeast

2 1/4 teaspoons yeast

Add Ins

2 Tablespoons dried Rosemary (or more, don’t go above 3.)

These can be added directly to the dry ingredients, they don’t need to be added in via dispenser, which makes things much easier when prepping. We believe that the extra time to hydrate makes the rosemary infuse into the bread more. We haven’t put the rosemary in as an add-in in years, it just goes straight into the bag of dry ingredients when we prep.

BREAD: Rosemary French


One of the most popular breads that comes out of the TCEP Convention Suite is the Rosemary French bread. It is light and airy, with a Rosemary flavor. This bread is popular with the guests and the bakers, because it requires minimum prep, has no mid-knead add-ins and is quick to prepare.

Though the bread machines that the convention suite uses already have a ‘French’ setting, we have discovered that altering the program to give a little more rise helps the texture of the bread. These instructions were discovered in the manual for the machines, and has become the preferred way to prepare our french breads.

PROGRAMMING INSTRUCTIONS:

 ORIGINALMODIFIED
Temperature355°F355°F
Total Time3:30:003:45:00
Preheat:00:00
Knead 105:0005:00
Knead 220:0015:00
Rise 140:0050:00
Punch:10:10
Rise 229:5050:00
Shape:10:10
Rise 359:5050:00
Bake55:0055:00
Warm60:0060:00
DIRECTIONS

Place wet ingredients in pan and put the dry ingredients on top of wet.

Dig a small ‘well’ in the dry ingredients and pour the yeast into the well.

Place pan in Bread Machine and set up for:

  • 2 lb loaf
  • Personal Baker FRENCH Bread setting (see above)
  • Medium Darkness

Start immediately or set up as a delay timer for when you want the loaf to be ready. This loaf has no issues with being prepared on delay.

After loaf is complete remove from pan and allow to cool for 15 minutes before cutting.

Serve plain, or infuse some olive oil with left over rosemary during the baking for an extra special treat.



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