BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ONE LOAF OF BREAD
This comes from "Chuck Wagon RV Recipe Book" from 1979. Very good bread. And it turned out perfectly.
Provided by crazycookinmama
Categories Yeast Breads
Time 2h20m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Add yeast to lukewarm water and dissolve.
- Add remaining ingredients.
- Turn out on lightly floured board and knead until smooth and elastic.
- Round up and place in a greased bowl.
- Grease surface of dough.
- Cover and let rise until double in bulk.
- Punch down dough and turn out on floured board.
- Round up dough and let rest 10 minutes.
- Mold dough into a loaf.
- Let rise in a greased pan until double in bulk.
- Bake in 425°F oven about 40 minutes.
- Turn out of pan and brush top with melted butter.
- Cool on a rack.
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF
You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.
Provided by petlover
Categories Yeast Breads
Time 1h45m
Yield 1 challah
Number Of Ingredients 8
Steps:
- Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
- Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
- Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
- Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
- Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 1508.5, Fat 52.5, SaturatedFat 8.8, Cholesterol 352, Sodium 2415.7, Carbohydrate 219.3, Fiber 8.4, Sugar 26.1, Protein 37
BASIC WHITE BREAD 1 1/2 LB LOAF
Great small loaf of light airy white bread. Great for sandwiches, toast, etc. Let your bread machine do the hard work but bake in a bread pan in your oven for a better looking loaf. I use a 4 1/2" x 8 1/2" pan because I like it to rise high above the pan but you can use a 5" x 9" pan if you prefer a loaf that isn't as tall. For a great bun recipe try my "Hamburger Buns, Hotdog Buns, or Dinner Rolls" http://www.food.com/recipe/hamburger-buns-hotdog-buns-or-dinner-rolls-532275 recipe also on this site.
Provided by rdtripp
Categories Yeast Breads
Time 3h5m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 7
Steps:
- 1. Place the water into the bread machine pan.
- 2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.
- 3. Allow the yeast to foam for 10 minutes.
- 4. Mix together flour and salt and add to bread machine pan.
- 5. Select the dough cycle and press start and allow to complete full cycle including first rise.
- 6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.
- 7. Spray an 8 ½" x 4 ½" bread pan with cooking spray.
- When dough cycle is complete transfer dough to lightly floured surface and gently deflate.
- Knead 6 or 8 times, turning 90 degrees each time.
- Shape the dough into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe. Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2" x 8 1/2" pan. Towards the end of the rise, preheat your oven to 350°F.
- Brush with half the melted butter. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven. Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.
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