Very Basic Bread Food

VERY BASIC EASY WHITE BREAD

Steps:

• In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
• Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
• Cover with plastic wrap and leave in a warm place to rise until doubled in size.
• Punch down dough.
• Divide into two equal pieces.
• Shape and place in pans, cover and allow to rise until doubled.
• Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.

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.

VERY BASIC BREAD

Steps:

• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the filtered water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
• Place the remaining 11 ounces of flour, the remaining 3/4 teaspoon yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low until it just comes together, 2 to 3 minutes. Cover the dough in the bowl with a kitchen towel and allow to restThis allows the flour to hydrate and the gluten structures to relax for easier kneading. for 20 minutes.
• While the dough is resting, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
• After 20 minutes, knead the dough on medium speed until you are able to gently pull the dough into a thin sheet that light will pass through, 5 to 10 minutes. The dough will be sticky, but not so sticky that you can't handle it.
• Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, 1 to 2 hours.
• Once the dough has doubled in size, turn it onto a countertop, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with a kitchen towel and allow to bench proof until you poke the dough and it quickly fills back in where you poked it, about 1 hour.
• Place a baking stone (at least 10-inches across) on a rack in the bottom quarter of the oven and crank the oven to 400ºF. DO NOT PUT STONE IN A HOT OVEN.
• Combine 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210ºF, remove to a cooling rack and allow to sit for 30 minutes before slicing.

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.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

BREAD IN FOUR EASY STEPS

Steps:

• Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
• Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
• Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to 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.

CLASSIC WHITE LOAF

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.