Basicloafbread Recipes

BASIC HOMEMADE BREAD

Basic Homemade Bread image

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

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

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 WHITE BREAD

One Loaf White Bread image

Make and share this One Loaf White Bread recipe from Food.com.

Provided by wildheart

Categories Yeast Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups water
2 tablespoons butter
2 teaspoons sugar
3/4 teaspoon salt
1 (1/4 ounce) package yeast
1 tablespoon flour
3 1/4 cups flour

Steps:

Mix the butter, sugar, and salt into the warm water.
Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet).
Wait 5 minutes; if yeast does not bubble buy new yeast.
Put flour in a large bowl; stir in yeast mix.
Stir thoroughly; turn onto a floured board and knead.
Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time.
Put dough in a greased bowl and turn to coat.
Cover with a clean damp towel and let rise til double.
Punch down; shape into loaf and put in greased loaf pan.
Let rise.
Bake at 375 for 50 minutes or until bottom sounds hollow when thumped.
Can also be shaped into 12 dinner rolls or 8 hamburger buns.
Bake for less time if using these shapes.

CLASSIC WHITE LOAF

Classic white loaf image

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

Ingredients

500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
up to 350ml lukewarm water
a little sunflower oil, for greasing

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

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