HOMEMADE BREAD RECIPE EASY RECIPES

Name: Basic Homemade Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 loaves (16 pieces each).
Ingredients: 1 package (1/4 ounce) active dry yeast; 3 tablespoons 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

BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT

Basic Homemade Bread Recipe: How to Make It image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread 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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons 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 loaf is golden brown and 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, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

3 INGREDIENT BREAD - EASY HOMEMADE NO-KNEAD BREAD R…

3 Ingredient Bread - Easy Homemade No-Knead Bread R… image

Provided by Christina Newberry

Number Of Ingredients 4

Ingredients

3 cups Flour (see Tips below)
¼ tsp Instant Yeast (aka quick-rise or bread machine yeast)
1 tsp Salt
1½ cups Water (very warm)

Steps:

Combine all the ingredients in a large bowl. Mix with a wooden spoon just until everything is combined. Cover with plastic wrap and let sit for 12 to 20 hours.
After 12 to 20 hours, your dough will smell like beer and appear bubbly. Using wet hands, place dough on a lightly floured surface. Fold the edges of the dough toward the middle and use your hands to shape the dough into a ball. Place the ball fold-side down on a floured tea towel. Sprinkle a little more flour on top of the dough ball and cover with another tea towel, or by folding the first tea towel in half. Let the dough sit for two hours.
Half an hour before the second rise is finished, get ready by setting your oven to 450 degrees and putting your empty covered pot inside to heat up. See notes below on choosing a pot.
Remove hot pot from the oven. Depending on the material of your pot, you may need to grease it with butter. This will make it easier when removing the finish bread. Pick up the towel holding the dough and dump the dough into the pot. Give the pot a gentle shake to even out the dough. It’s ok if it looks messy; it will even out once it’s baked. Place the covered pot back into the over for 30 minutes. Then, take the lid off the pot and cook uncovered for another 15 minutes.
Remove bread from the oven and cool on a wire rack.

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1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
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4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
5. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
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4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
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3. Whisk from the centre outwards until the consistency of double cream – this will take a few minutes. Add a splash more water, if needed.
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5. For the butter, pour the cream into a freestanding mixer. Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.
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