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.
THE BEST GARLIC BREAD
We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the center of oven and preheat to 450 degrees F.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
- Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
- Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
BA'S BEST BREAD
This bread has a nutty flavor and intense chew; it makes toast that's a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake. If you want bread on Saturday, start Wednesday night. Bake it anytime Saturday. This is part of BA's Best, a collection of our essential recipes.
Provided by Claire Saffitz
Categories Bread Bake Rye Whole Wheat Bon Appétit
Yield 1 large boule
Number Of Ingredients 10
Steps:
- For the poolish:
- Combine yeast and 300 g (1 1/4 cups) room-temperature water in the bowl of a stand mixer. Take the temperature of your kitchen-between 72°F and 74°F is ideal for fermentation. If your kitchen is running hot, use cool water. If it's a bit colder, use warm water. Add all the flours and mix with a wooden spoon until no dry spots remain. Cover with plastic wrap and let sit at room temperature until poolish is mature (surface will be very bubbly), 14-18 hours.
- Drop a pinch of poolish into a small bowl of room-temperature water. If it floats, it's mature, and you're good to go. If it sinks, wait 30 minutes and test again.
- For the dough:
- Combine 300 g (1 1/4 cups) room-temperature water into poolish with a sturdy wooden spoon. Add whole wheat flour and 412 g (3 cups plus 1 Tbsp.) all-purpose flour and mix until no dry spots remain. Cover dough with plastic wrap and let sit 2 hours. (This process, called autolysis, starts to develop the all-important gluten, giving the dough structure and chew.)
- Evenly sprinkle salt over dough, then add 65 g (1/4 cup plus 1 tsp.) room-temperature water and mix with dough hook on medium-low speed. The dough should start to develop a shape and cling to hook after a minute or two. Increase speed to medium-high and mix until almost all the dough clings to hook and clears the sides of the bowl, 8-12 minutes. Cover with plastic wrap and let sit 15 minutes to let dough relax.
- Turn out dough on a clean surface. Holding a flexible bench scraper in one hand, quickly lift dough eye-level then slap it down on surface in one swift, deliberate motion. As you propel dough downward, let it fall off the ends of your hands and fold over onto itself; the dough will be sticky, but it will want to stick to itself more than your hands. Start slowly to avoid flying dough bits, then increase the intensity of your motion as the dough starts to firm up. Slap and fold 10-12 minutes, occasionally scraping bits of dough from surface with bench scraper. (If you're not slightly winded by the time the dough is ready, you're doing it wrong.) This important step builds gluten and strengthens the dough, which helps give the finished loaf a nice open crumb.
- Pinch off a small piece of dough and stretch it between your thumbs and index fingers on both hands. The dough should be able to stretch thin enough to let light through without breaking. If it splits or tears, the gluten is not yet developed enough. Continue slapping and folding another 2 minutes and test again.
- Place dough in a large clean bowl and cover with plastic wrap; let sit 30 minutes. Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12" and shaking back and forth to encourage lengthening, then fold back onto itself. Rotate the bowl 90°. Repeat stretching process 3 more times, rotating the bowl after each turn. Cover and rest another 30 minutes. Repeat process 2 more times, resting dough 30 minutes in between each full turn. (This rebuilds gluten and feeds the yeast during fermentation.) Cover dough with plastic wrap and let sit in a warm spot until nearly doubled in size, 30-60 minutes. Dough should look puffed and bubbly on the surface.
- To test if your dough is fermented, poke it with an oiled finger. The dough should spring back slowly but still hold a slight indentation.
- Turn out dough onto a lightly floured (use all-purpose) surface and do a final series of 4 folds, bringing edges into the center. Turn dough over, using bench scraper to help you, so seam side is down. Lightly dust with more flour and cover with a kitchen towel. Let rest until dough is puffed and surface is dotted with a few bubbles, 20-50 minutes.
- Line a 9" round colander with a clean kitchen towel and dust towel with an even layer of rice flour.
- Uncover dough and dust with a bit more all-purpose flour. Use bench scraper to push edges of dough toward the center to gather into a ball. Cup scraper and free hand around far side of dough and gently pull ball toward you, dragging dough several inches across work surface and rotating slightly. Repeat dragging motion several times, occasionally moving dough back to center of surface. The friction against the surface will help tighten the gluten over the dough, creating a smooth dome. Lightly flour top of dough, turn over with bench scraper, and quickly transfer, seam side up, to prepared colander; cover with plastic. Chill 1-2 days. The longer the bread sits, the more complex the flavor will be, but don't chill longer or the yeast may die.
- Place an oven rack in lower third of oven and set a 3 1/2-5 1/2-qt. Dutch oven in center of rack. Set your oven as high as it will go (you want it between 450°F and 500°F). Let pot preheat at least 40 minutes. (If the handle on the lid is made of plastic, unscrew, remove, and plug hole with a small piece of foil.)
- Uncover dough and dust surface with rice flour. Cut a round of parchment paper so it's slightly larger than dough; place over top. Remove pot from oven and set on stovetop.
- Working on stove next to Dutch oven, invert dough onto a plate (parchment side will be down). Use a lame or a razor blade taped to an ice-pop stick to slash dough in desired pattern, using swift and deliberate strokes to cut at least 1/2" deep into dough. Working quickly and wearing mitts on both hands, slide dough and parchment into center of pot. Cover pot and bake bread 15 minutes. Remove lid and continue to bake, rotating pot halfway through, until crust is very well done-approaching the edge of burnt-30-40 minutes. Carefully transfer bread to a wire rack. When it's cool enough to handle, remove parchment.
- Resist the temptation to cut into that just-out-of-the-oven loaf. Trust us. You want to wait at least a couple of hours so the starches in the bread have time to set. This gives the bread a better texture. If you're dead set on eating it warm, reheat part of the loaf in a 300°F oven (which will also revive the crust), then slice.
BEST BANANA BREAD
Make and share this Best Banana Bread recipe from Food.com.
Provided by lkadlec
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Remove odd pots and pans from oven.
- Preheat oven to 350º / 180º.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 350º / 180º for 55 minutes.
- Keeps well, refrigerated.
Nutrition Facts : Calories 272.8, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.3, Carbohydrate 42.5, Fiber 1.4, Sugar 24.4, Protein 3.7
THE BEST BANANA BREAD
This is the most successful and versatile quick bread recipe I've found! You can also use chunky applesauce or a 15 ounce can of pumpkin for wonderful variations.
Provided by Libby
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.
- Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.3 g, Cholesterol 24.8 mg, Fat 7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 175.4 mg, Sugar 16.2 g
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BA'S BEST SANDWICH BREAD RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (93)Estimated Reading Time 8 minsServings 1
- Combine yeast and sugar in a medium bowl (or in the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Let rest until foamy, about 5 minutes.
- Add milk powder, salt, and 3 cups flour and mix with a wooden spoon (or beat with a dough hook if using stand mixer) until no dry spots remain. Mix in ½ cup more flour and 4 Tbsp. softened butter a few pieces at a time, adding more flour if needed to incorporate butter, until a soft dough forms.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, adding more flour if needed to keep dough from becoming too sticky, 10–15 minutes (alternatively, knead with dough hook in stand mixer on medium speed 8–10 minutes). Form dough into a ball, rolling and tucking edges underneath. Lightly brush a medium bowl with melted butter. Place dough in bowl and lightly brush with melted butter. Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour.
- Lightly butter a 9x5" loaf pan. Gently punch down dough then turn out onto a lightly floured work surface and gently roll out to a 9" log. Pinch seam to close, then place log, seam side down, in prepared pan and cover lightly with plastic wrap. Let rest until dough rises about 1" above rim, 60–75 minutes.
BA'S BEST BREAD RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (35)Servings 1
- Combine yeast and 300 g (1¼ cups) room-temperature water in the bowl of a stand mixer. Take the temperature of your kitchen—between 72° and 74° is ideal for fermentation. If your kitchen is running hot, use cool water. If it’s a bit colder, use warm water. Add all the flours and mix with a wooden spoon until no dry spots remain. Cover with plastic wrap and let sit at room temperature until poolish is mature (surface will be very bubbly), 14–18 hours.
- Drop a pinch of poolish into a small bowl of room-temperature water. If it floats, it’s mature, and you’re good to go. If it sinks, wait 30 minutes and test again.
- Combine 300 g (1¼ cups) room-temperature water into poolish with a sturdy wooden spoon. Add whole wheat flour and 412 g (3 cups plus 1 Tbsp.) all-purpose flour and mix until no dry spots remain. Cover dough with plastic wrap and let sit 2 hours. (This process, called autolysis, starts to develop the all-important gluten, giving the dough structure and chew.)
- Evenly sprinkle salt over dough, then add 65 g (¼ cup plus 1 tsp.) room-temperature water and mix with dough hook on medium-low speed. The dough should start to develop a shape and cling to hook after a minute or two. Increase speed to medium-high and mix until almost all the dough clings to hook and clears the sides of the bowl, 8–12 minutes. Cover with plastic wrap and let sit 15 minutes to let dough relax.
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