SHAPING A LOAF OF BREAD RECIPES
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
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, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
DELICIOUS ROSEMARY BREAD RECIPE | ALLRECIPES
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Yeast Bread
Total Time 2 hours 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, CarbohydrateContent 1.3 g, CholesterolContent 15.4 mg, FatContent 2.7 g, FiberContent 0.2 g, ProteinContent 0.6 g, SaturatedFatContent 1.1 g, SodiumContent 160.4 mg, SugarContent 0.8 g
More about "shaping a loaf of bread recipes"
BASIC HOMEMADE BREAD RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Calories 102 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Calories 102 calories per serving
- 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.
See details
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- 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.
- 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.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- 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.
- 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.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- 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.
- 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.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- 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.
- 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.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
VERY BASIC BREAD RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 13 hours 30 minutes
Category side-dish
Cuisine american
Reviews 4.7
Total Time 13 hours 30 minutes
Category side-dish
Cuisine american
- Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.
See details
100 RECIPES FOR HOMEMADE BREAD | TASTE OF HOME
Mar 30, 2018 · Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including French bread, banana bread, cinnamon bread, garlic bread …
From tasteofhome.com
From tasteofhome.com
See details
SHAPING A BOULE - THE PERFECT LOAF | BAKE SOURDOUGH BREAD
Feb 07, 2019 · These 10″ baskets can hold anywhere from 700g to 1,100g. If you're baking in a closed pot, as described on my post Baking Bread in a Dutch Oven, I'd recommend a dough weight of 700-900g. Shaping …
From theperfectloaf.com
From theperfectloaf.com
See details
HOW TO MAKE BREAD: PUNCHING DOWN, SHAPING ... - EPICURIOUS
Aug 31, 2016 · Here are some general pointers for shaping any bread. ... surface to become the outside or top of the loaf, so when shaping, place it against the work surface. ... and, oh …
From epicurious.com
From epicurious.com
See details
SIMPLE WEEKDAY SOURDOUGH BREAD - THE PERFECT LOAF
Jan 30, 2020 · A simple weekday sourdough bread schedule. In the past, I've talked about a weekend baking schedule that outlines a schedule for low maintenance during the week with a …
From theperfectloaf.com
From theperfectloaf.com
See details
BEST TABLE LOAF RECIPE - HOW TO MAKE CLASSIC SOURDOUGH BREAD
Feb 26, 2019 · Author Notes. This loaf is a basic, everyday bread harnessing the microbial power of sourdough as natural leavening using stone-ground flours. Although commodity, industrial brands …
From food52.com
From food52.com
See details
BREAD BAKING BASICS: HOW TO SHAPE A LOAF OF BREAD
Oct 20, 2020 · Shaping is a personal preference, but there is a basic technique for forming the tradition rectangular loaf of bread. If you are a beginning bread baker, use this guide to take you through the process step by step. It is perfect for simple white and wheat bread recipes and the baked loaf …
From thespruceeats.com
From thespruceeats.com
See details
? CAN YOU MAKE A LOAF OF BREAD FROM PIZZA DOUGH? + MORE IDEAS
As you are rolling the dough over, begin shaping it into a longer shaped dough to resemble a loaf Each time you turn the dough make sure and close off the bottom of the loaf to remove the air Continue rolling and removing the air until you have the size and shape of loaf you want to be baked into bread
From breadopedia.com
From breadopedia.com
See details
SIMPLE CRUSTY WHITE BREAD RECIPE - SERIOUS EATS
Aug 13, 2014 · Mixing: That thing we do when we take our raw ingredients—in this case, flour, water, salt, and yeast—and combine them into a dough. Proofing and shaping: Proofing is about letting the yeast eat up the sugars from the flour, and burp out gas and alcohol, which makes the bread …
From seriouseats.com
From seriouseats.com
See details
100 RECIPES FOR HOMEMADE BREAD | TASTE OF HOME
Mar 30, 2018 · Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including French bread, banana bread, cinnamon bread, garlic bread …
From tasteofhome.com
From tasteofhome.com
See details
SHAPING A BOULE - THE PERFECT LOAF | BAKE SOURDOUGH BREAD
Feb 07, 2019 · These 10″ baskets can hold anywhere from 700g to 1,100g. If you're baking in a closed pot, as described on my post Baking Bread in a Dutch Oven, I'd recommend a dough weight of 700-900g. Shaping …
From theperfectloaf.com
From theperfectloaf.com
See details
HOW TO MAKE BREAD: PUNCHING DOWN, SHAPING ... - EPICURIOUS
Aug 31, 2016 · Here are some general pointers for shaping any bread. ... surface to become the outside or top of the loaf, so when shaping, place it against the work surface. ... and, oh …
From epicurious.com
From epicurious.com
See details
SIMPLE WEEKDAY SOURDOUGH BREAD - THE PERFECT LOAF
Jan 30, 2020 · A simple weekday sourdough bread schedule. In the past, I've talked about a weekend baking schedule that outlines a schedule for low maintenance during the week with a …
From theperfectloaf.com
From theperfectloaf.com
See details
BEST TABLE LOAF RECIPE - HOW TO MAKE CLASSIC SOURDOUGH BREAD
Feb 26, 2019 · Author Notes. This loaf is a basic, everyday bread harnessing the microbial power of sourdough as natural leavening using stone-ground flours. Although commodity, industrial brands …
From food52.com
From food52.com
See details
BREAD BAKING BASICS: HOW TO SHAPE A LOAF OF BREAD
Oct 20, 2020 · Shaping is a personal preference, but there is a basic technique for forming the tradition rectangular loaf of bread. If you are a beginning bread baker, use this guide to take you through the process step by step. It is perfect for simple white and wheat bread recipes and the baked loaf …
From thespruceeats.com
From thespruceeats.com
See details
? CAN YOU MAKE A LOAF OF BREAD FROM PIZZA DOUGH? + MORE IDEAS
As you are rolling the dough over, begin shaping it into a longer shaped dough to resemble a loaf Each time you turn the dough make sure and close off the bottom of the loaf to remove the air Continue rolling and removing the air until you have the size and shape of loaf you want to be baked into bread
From breadopedia.com
From breadopedia.com
See details
ARTISAN BREAD RECIPES - BREAD EXPERIENCE
Home > Artisan Loaves > Recipes for Artisan Breads. Artisan Breads are hand-crafted, hearth-baked loaves. The secret to making these beautiful rustic breads is using very wet dough. The bread in the photo is Tartine Country Bread.. According to French law, true French bread …
From breadexperience.com
From breadexperience.com
See details
DELICIOUS ROSEMARY BREAD RECIPE | ALLRECIPES
This is a great recipe and yields a delicious loaf of "artisan" bread. I used organic whole wheat flour, substituted olive oil in place of the butter, and kneaded in a 1/4 cup of both chopped …
From allrecipes.com
From allrecipes.com
See details
SIMPLE CRUSTY WHITE BREAD RECIPE - SERIOUS EATS
Aug 13, 2014 · Mixing: That thing we do when we take our raw ingredients—in this case, flour, water, salt, and yeast—and combine them into a dough. Proofing and shaping: Proofing is about letting the yeast eat up the sugars from the flour, and burp out gas and alcohol, which makes the bread …
From seriouseats.com
From seriouseats.com
See details
IRISH SODA BREAD RECIPES | ALLRECIPES
8 Spoon Bread Recipes That Turn Corn Into Comfort Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a …
From allrecipes.com
From allrecipes.com
See details
SOURDOUGH COUNTRY LOAF BREAD RECIPE - LITTLE SPOON FARM
Jan 29, 2020 · Bake the bread about 5-10 minutes longer with the lid on, remove the lid and bake until done. This will take some trial and errorLet the loaf cool completely before slicing to prevent the crumb from becoming gummy in texture. Store your bread at room temperature, wrapped in a kitchen towel or beeswax wrap. You can also store the bread…
From littlespoonfarm.com
From littlespoonfarm.com
See details
DELICIOUS ROSEMARY BREAD RECIPE | ALLRECIPES
This is a great recipe and yields a delicious loaf of "artisan" bread. I used organic whole wheat flour, substituted olive oil in place of the butter, and kneaded in a 1/4 cup of both chopped …
From allrecipes.com
From allrecipes.com
See details
HOW TO STORE BREAD (KEEP THAT HOMEMADE LOAF FRESH!)
Jan 23, 2020 · Homemade bread has a much shorter shelf life than the pre-packaged sandwich loaf you buy at the store, mainly because it doesn’t contain chemicals or preservatives. How long it lasts will depend on how you store it, but according to our Test Kitchen, most homemade bread …
From tasteofhome.com
From tasteofhome.com
See details
SIMPLE CRUSTY WHITE BREAD RECIPE - SERIOUS EATS
Aug 13, 2014 · Mixing: That thing we do when we take our raw ingredients—in this case, flour, water, salt, and yeast—and combine them into a dough. Proofing and shaping: Proofing is about letting the yeast eat up the sugars from the flour, and burp out gas and alcohol, which makes the bread …
From seriouseats.com
From seriouseats.com
See details
IRISH SODA BREAD RECIPES | ALLRECIPES
8 Spoon Bread Recipes That Turn Corn Into Comfort Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a …
From allrecipes.com
From allrecipes.com
See details
SOURDOUGH COUNTRY LOAF BREAD RECIPE - LITTLE SPOON FARM
Jan 29, 2020 · Bake the bread about 5-10 minutes longer with the lid on, remove the lid and bake until done. This will take some trial and errorLet the loaf cool completely before slicing to prevent the crumb from becoming gummy in texture. Store your bread at room temperature, wrapped in a kitchen towel or beeswax wrap. You can also store the bread…
From littlespoonfarm.com
From littlespoonfarm.com
See details
LODGE'S CAST IRON BREAD LOAF PAN IS 33% OFF AT AMAZON ...
Mar 03, 2022 · Whether it's banana bread or some cinnamon sugar pull-apart loaf you're craving, Lodge's cast iron loaf pan is the investment-worthy bakeware you should have—and yes, you can still use it to take advantage of these eight creative ways to use a loaf pan without involving bread…
From southernliving.com
From southernliving.com
See details
CUISINART BREAD MAKER RECIPES - 24BITE® RECIPES
Apr 20, 2021 · Baking in the Bread Machine. I’m usually using the dough feature of the bread machine. The bread maker is equipped to do the rise and baking all in the same pan, but I prefer shaping …
From 24bite.com
From 24bite.com
See details
NATURALLY LEAVENED SOURDOUGH BREAD - KING ARTHUR BAKING
Bake the bread until it’s crusty and golden, about 35 to 40 minutes. Remove the loaves from the oven and cool on a rack before slicing. Store leftover bread, in a paper bag or loosely covered in …
From kingarthurbaking.com
From kingarthurbaking.com
See details
