Fleischmanns Quick Yeast Bread Recipes

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QUICK YEAST BREAD



Quick Yeast Bread image

If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.

Provided by Bokenpop aka Mad

Categories     Yeast Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 6

5 cups all-purpose white flour
2 tablespoons yeast (or 2 x 7g pkts)
2 teaspoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil
Calories1433.6
Fat31.2
SaturatedFat4.1
Sodium1182.3
Carbohydrate247.6
Fiber11.7
Sugar5
Protein37.1

Steps:

  • Put 4 cups of the flour, yeast, sugar and salt into large bowl.
  • Pour in hot water and oil and mix until combined- it will be sticky.
  • Add the remaining flour in increments until dough is no longer sticky.
  • Knead for about 5 minutes until dough is elastic and smooth.
  • Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
  • Punch it down and divide dough into two pieces.
  • Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
  • Bake at 400F for 40 minutes.
  • Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

FLEISCHMANN'S CASSEROLE CHEESE BREAD



Fleischmann's Casserole Cheese Bread image

My grandmother was famous for this bread, and my mom took up the tradition after Grandma passed away. When I asked Mom for the recipe this past Christmas, she handed me from her recipe box the actual package of yeast that had the recipe on the back. The expiration date was July 15, 1963. UNBELIEVABLE! How cool is that?! Anyway, this has been a family fave during the holidays for generations. I hope you all enjoy it as much as we have.

Provided by Heather3271

Categories     Yeast Breads

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup milk (I use skim, but Mom says whole milk makes the bread come out better.)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon Fleischmann's margarine (I used unsalted butter)
1 cup warm water (see NOTES below)
2 (1/4 ounce) packages Fleischmann's active dry yeast
1 cup cheese, shredded (I like sharp cheddar)
4 1/2 cups flour, sifted
Calories307.7
Fat17.8
SaturatedFat4.1
Cholesterol6.7
Sodium690
Carbohydrate31
Fiber1.1
Sugar2.5
Protein6

Steps:

  • Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
  • Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
  • Pour WARM water into large bowl and add yeast; stir until dissolved.
  • Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
  • Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
  • Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
  • Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
  • NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".

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