No Fail Yeast Bread Recipe 435 Food

EASY PERFECT YEAST BREAD

Steps:

• In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
• Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
• Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
• Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

NO FAIL YEAST BREAD RECIPE - (4.3/5)

Steps:

• This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough may be kneaded by hand. Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Cook's note: The recipe calls for about 11 cups, but I end up having to use about 2 to 3 more cups than this, otherwise it is too sticky. It depends on your altitude, humidity, etc. but just add flour until it is not sticking to your finger. Knead for 8 to 10 minutes in your mixer or by hand. Flour hands and remove from mixer. Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Heat oven to 350°F. Bake for 30 minutes. Turn out of pans to cool. Cook's note: A nice variation is to make sweet rolls. Take 1 or 2 of the pieces of bread dough divided to make a loaf. Roll each portion of dough out into a 14 x 8-inch rectangle on a lightly floured surface. Brush with 1 to 2 tablespoons softened butter, then sprinkle with cinnamon and sugar. Roll up dough. Cut into 1-inch slices and place on greased baking pan. Allow to rise until double in bulk. Bake as above.

PLAIN FLOUR BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
• Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
• Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
• Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.