Easy Homemade Bread Food

MOM'S DELICIOUS HOMEMADE BREAD

Steps:

• Combine warm water, yeast, oil and honey in a large bowl, let sit for 5 minutes then add the salt and egg. Stir all together.
• Add the flour one cup at a time, stirring together after each cup. Around the 5th cup your dough will begin to come together pulling away from the sides of the bowl and forming a ball.
• Empty the dough onto a clean, floured surface and begin kneading the dough adding a little more flour as it becomes sticky. It should be slightly sticky. Knead for 3-5 minutes until smooth, firm and elastic.
• Set aside to rise until double.
• Divide dough into 2 loaves or 1 loaf and 12 rolls or all rolls if you like. Place in well greased loaf pan or rolls on a greased cookie sheet.
• Preheat oven to 375°F
• Set aside to rise until almost double once more.
• Bake loaves for 25-30 minutes, or rolls for 15 minutes. They should be golden brown on top and bottom when done.

QUICK & EASY HOMEMADE BREAD

Steps:

• Combine water, yeast, salt, sugar, milk powder, egg, and butter in a large mixing bowl- stir with wooden spoon until well mixed.
• Slowly add the flour while still mixing- you don't have to add whole wheat flour, but I usually add about a cup just to give it some whole wheat flavor; then the rest can be white flour- you can do half and half also, or just all white- you are the cook, mix it up.
• Continue to add the flour to the dough (you will have to use your hands to mix it now)
• Once the dough becomes more of a ball and not so runny, pour the dough out of the bowl onto a floured countertop; knead dough with your hands for 10-15 minutes, adding more flour if needed. Keep adding flour until the dough is JUST sticky when you hold it- but not too sticky- you don't want it stuck to your fingers. Also, if you add too much flour, your bread will become heavy- so watch how much flour you add to your mixture!
• Shape dough into ball, place in a large bowl lightly rubbed with oil; cover with a light towel- let rise until doubled in size.
• Separate dough in half; shape into dough roll and place in lightly oiled bread pans. Brush with a beaten egg to give it that nice golden look when it comes out of the oven or brush lightly with water and sprinkle lightly with quick oats or poppy seeds- the possibilities are endless!
• Let loaves rise for 15-20 minutes- this is a personal choice, some people do not like big loaves of bread, while others do- so keep an eye on how big your loaves get, it is a personal choice of course.
• Place in a 350 degree oven for 20-30 minutes, or until done.(cooking time varies, depending on oven).
• Let sit in pans for 5 minutes then take the loaves out and set on wire rack to cool.
• Its great for toast, sandwiches, or still hot out of the oven as a snack!

SUPER EASY BREAD RECIPE FOR BEGINNERS

Steps:

• Gather the ingredients.
• Pour the warm water into a large bowl.
• Slowly stir in the yeast until it is dissolved.
• Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
• Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
• If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
• Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
• Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
• Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
• Punch down the dough.
• Turn the dough out onto a floured board and knead for 5 minutes.
• Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
• Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
• Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
• Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
• Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
• Serve and enjoy.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

EASY MILK BREAD

Steps:

• Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
• Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
• Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
• Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
• While the dough is rising, preheat the oven to 400 degrees F.
• Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

EASY-BAKE BREAD

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

EASY QUICK HOMEMADE BREAD AND BISCUITS

Steps:

• Heat milk, sugar, salt, and butter substitute in small saucepan until butter melts and sugar dissolves.
• Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl.
• Add milk mixture and slowly add flour.
• Mix for 1-2 minutes on speed 2.
• Place in greased bowl, turning to grease top.
• Cover and let rise next to warm oven for 10 minutes.
• Put dough in greased loaf pan and leftover dough in greased muffin pans.
• Let both pans rise in oven (170 degrees) for 10 minutes.
• Bake at 425 degrees (12 minutes for biscuits and 25-30 minutes for bread).

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.