Posted: 12/2/2009 3:17:25 PM EDT
Does anyone have any good recipes for making bread at home (without a bread maker)? I've found a couple that look good, but ideally, I'd like to try quite a few recipes to get an idea of which I'll like best.  Also, does anyone have any recommendations for specific items used in making bread? Like, is there a particular type of bread flour you prefer, or do you have a really great quick-read thermometer that you'd recommend?
Thanks in advance, guys! 
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Kneading is pretty simple so don't be scared of a recipe that isn't "no-knead".
Bread flour... hmm.... my local grocery only carries one kind of actual bread flour, so I use Gold Medal bread flour. I don't have anything to compare that to though so I can't really quantify how well it works. I do get bread that is nice and fluffy (almost like store bought bread). |
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I’ve been making my bread for about a year. Once you start you won’t go back to store bought that’s for sure! There is a learning curve to it, but after a few tries you’ll get it. I’ve found that GOLD MEDAL flour doesn’t rise as well, I prefer Pillsbury bread flour. The most important thing it to make sure your water temperature it right or you will either kill your yeast or you won’t activate it and it won’t rise at all. I also prefer a thin metal pan rather than the glass ones.
BREAD (This makes 2 loaves) 2 cups warm water (105*-115*) 2/3 cup white sugar 1 pkg dry active yeast (1/4oz) 1 1/2 teaspoons salt 1/4 cup veggie oil 6 cups bread flour* 1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is frothy. 2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. 3. Place in a well oiled bowl, and turn to coat dough. Cover with a cloth. 4. Allow to rise, double in size about 45 minutes. 5. Punch down dough and knead again for another few minutes. Cut ball in 1/2 and shape into loaves. Place in well oiled loaf pans. Allow to rise again with a cloth covering dough. (if using all white bread flour this takes about 2-3 hours, if mixing in wheat flour it takes 4-7 hours depending on how much you use) 6. When loaves are doubled cut a slit down the center of dough with a bread knife (this will prevent spitting along the side of a loaf as it bakes) then brush with either oil or butter. 7. Bake at 400* for 30 minutes. Put a pie pan full of water on bottom rack of oven - this will keep the bread moist and prevent it from getting dry and crumbling when cooled. 8. When you pull it out of the oven dump it on a cooling rack right away. 9. Allow to cool 5-10 minutes before cutting. *I like to make wheat bread instead of white bread, so I will use 5 cups of bread flour and then 1 cups of whole wheat flour. This makes it a light wheat bread, however when using wheat flour it does take longer to rise because it's heavier. |
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Quoted:
I’ve been making my bread for about a year. Once you start you won’t go back to store bought that’s for sure! There is a learning curve to it, but after a few tries you’ll get it. I’ve found that GOLD MEDAL flour doesn’t rise as well, I prefer Pillsbury bread flour. The most important thing it to make sure your water temperature it right or you will either kill your yeast or you won’t activate it and it won’t rise at all. I also prefer a thin metal pan rather than the glass ones. BREAD (This makes 2 loaves) 2 cups warm water (105*-115*) 2/3 cup white sugar 1 pkg dry active yeast (1/4oz) 1 1/2 teaspoons salt 1/4 cup veggie oil 6 cups bread flour* 1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is frothy. 2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. 3. Place in a well oiled bowl, and turn to coat dough. Cover with a cloth. 4. Allow to rise, double in size about 45 minutes. 5. Punch down dough and knead again for another few minutes. Cut ball in 1/2 and shape into loaves. Place in well oiled loaf pans. Allow to rise again with a cloth covering dough. (if using all white bread flour this takes about 2-3 hours, if mixing in wheat flour it takes 4-7 hours depending on how much you use) 6. When loaves are doubled cut a slit down the center of dough with a bread knife (this will prevent spitting along the side of a loaf as it bakes) then brush with either oil or butter. 7. Bake at 400* for 30 minutes. Put a pie pan full of water on bottom rack of oven - this will keep the bread moist and prevent it from getting dry and crumbling when cooled. 8. When you pull it out of the oven dump it on a cooling rack right away. 9. Allow to cool 5-10 minutes before cutting. *I like to make wheat bread instead of white bread, so I will use 5 cups of bread flour and then 1 cups of whole wheat flour. This makes it a light wheat bread, however when using wheat flour it does take longer to rise because it's heavier. Thanks, I'll definitely give this recipe a try! And I'm also really excited that it can be used to make wheat bread, 'cause I prefer that to white–– health benefits and all that. 
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Beer Bread
Ingredients * 1 (12 fluid ounce) can or bottle beer * 3 cups self-rising flour * 3 tablespoons white sugar Directions 1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. 2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread. You can really vary the flavor by using different beers. |
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Two thoughts; 1. There are some no kneed recipes in the current issue of Mother Earth News. I have not tried them, but I plan too. 2. My mother in law is a self sufficient 60's hippie. Yea, they actually got a milk cow for a wedding gift. Anyway, she can pretty much make bread from memory. I have worked with her on some kneading recipes and kneading is no big deal. Home made bread is really, really good. In fact you have inspired me to make some tonight. I am going to try the no kneed recipes. |
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Oatmeal Bread
1.5COatmeal 1.5Cboiling Water 1/3 CVegetable Oil 1/3CHoney 2Tyeast 1TSalt 1CPlain Yogurt 5-5.5C Flour ¼CRaw Wheat Germ Pour boiling water over Oatmeal. Stir in Oil and Honey Stir in Yeast then Salt the Yogurt Mix well Add the first four cups flour, two cupas at a time working in well. Mix in Wheat Germ Pout a cup of flour on the needing board. Scrape on batter and work in well. This is a sticky batter so resist the temptation to add large amounts of flour. Nead until the dough stops sticking. Let risetill double in bulk OR form into loaves and let rise in refrigerator for 5-24 hours. Bake at 350 – 400 for about 40 minutes I've been making this for over 30 years and love it EVERY time it's made |
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Are all bread-making yeasts made equal? We're hoping to make tasty bread without spending a fortune doing it. If we can buy wal-mart yeast, then all the better. Thanks for the input! I buy whatever is on sale, I haven't seen any differnce in name brand or store brand. I do however buy the dry-active yeast in the packs. There are 3 1/4oz packs in strip. |