Basic Homemade Bread Recipes

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.

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Steps:

• In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
• Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
• Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
• Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
• Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and divide in half. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 min. , Preheat oven to 400°. Bake 20-25 minutes or until golden brown, covering with foil during last 5 minutes to prevent overbrowning if necessary.

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.

Steps:

• Combine water, yeast, salt, sugar, milk powder, egg, and butter in a large mixing bowl- stir with wooden spoon until well mixed.
• Slowly add the flour while still mixing- you don't have to add whole wheat flour, but I usually add about a cup just to give it some whole wheat flavor; then the rest can be white flour- you can do half and half also, or just all white- you are the cook, mix it up.
• Continue to add the flour to the dough (you will have to use your hands to mix it now)
• Once the dough becomes more of a ball and not so runny, pour the dough out of the bowl onto a floured countertop; knead dough with your hands for 10-15 minutes, adding more flour if needed. Keep adding flour until the dough is JUST sticky when you hold it- but not too sticky- you don't want it stuck to your fingers. Also, if you add too much flour, your bread will become heavy- so watch how much flour you add to your mixture!
• Shape dough into ball, place in a large bowl lightly rubbed with oil; cover with a light towel- let rise until doubled in size.
• Separate dough in half; shape into dough roll and place in lightly oiled bread pans. Brush with a beaten egg to give it that nice golden look when it comes out of the oven or brush lightly with water and sprinkle lightly with quick oats or poppy seeds- the possibilities are endless!
• Let loaves rise for 15-20 minutes- this is a personal choice, some people do not like big loaves of bread, while others do- so keep an eye on how big your loaves get, it is a personal choice of course.
• Place in a 350 degree oven for 20-30 minutes, or until done.(cooking time varies, depending on oven).
• Let sit in pans for 5 minutes then take the loaves out and set on wire rack to cool.
• Its great for toast, sandwiches, or still hot out of the oven as a snack!

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.