The Easiest Most Versatile Bread Recipe Ever Food

THE EASIEST, MOST VERSATILE BREAD RECIPE EVER

Steps:

• In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar.
• Stir until dissolved, then add in the egg and salt.
• Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
• Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
• Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).

VERSATILE BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
• In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

THE EASIEST, SIMPLEST VEGAN BREAD EVER!

Steps:

• in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
• pour in water and add the oil.
• with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
• work it into a ball with your hands and place on a floured work surface.
• the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
• rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
• turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
• divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
• bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.