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.
BURLAP BREAD
This crusty bread has a very rough texture - both the crust and the body of the bread itself. I'm not sure if its a product of the "rolling" step, or simply the ingredients, but this recipe produces a very dense, filling bread. I am very much a novice bread maker, and I managed not to screw it up! The molasses does not add a sweet taste, more of a very slight tang. Next time, I'll dust the loaf with oats before baking. I have also successfully substituted cornmeal for the wheat germ. Found in Prize Winning Recipes.
Provided by MechanicalJen
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt. Mix well.
- In saucepan, heat water, molasses and butter until warm (butter does not need to melt). Add this to the flour mixture.
- Blend at low speed until moistened, beat 3 minutes at medium speed.
- By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (5 minutes or so).
- Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 1 hour).
- Punch down dough. Divide into two parts. On lightly floured surface, roll each half into roughly a 14" x 7" rectangle.
- Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
- Place in greased 9" x 5" loaf pans. Cover and let rise until doubled (about 1 hour).
- Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 1768.2, Fat 20.1, SaturatedFat 8.7, Cholesterol 30.5, Sodium 3656, Carbohydrate 352.4, Fiber 20.8, Sugar 50.5, Protein 48
BARLEY BREAD
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
BREAD IN A BAG
Make and share this Bread in a Bag recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock.
- Squeeze upper part of bag to force out air.
- Shake and work bag with fingers to blend ingredients.
- Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture.
- Reseal bag; mix thoroughly by working bag with fingers.
- Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
- Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Roll dough to 12 x 7-inch rectangle.
- Beginning from short end, roll up tightly as for jelly roll.
- Pinch seam and ends to seal.
- Place in greased 8 1/2 x 4 1/2-inch loaf pan.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375 F for 30 to 35 minutes or until done.
- Remove from pan; cool on wire rack.
Nutrition Facts : Calories 1746.6, Fat 44.4, SaturatedFat 5.9, Cholesterol 4.5, Sodium 2460.3, Carbohydrate 290.6, Fiber 9.9, Sugar 50.3, Protein 43.1
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