Bread Recipe Easy Simple Recipes

SUPER EASY BREAD RECIPE FOR BEGINNERS

Steps:

• Gather the ingredients.
• Pour the warm water into a large bowl.
• Slowly stir in the yeast until it is dissolved.
• Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
• Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
• If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
• Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
• Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
• Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
• Punch down the dough.
• Turn the dough out onto a floured board and knead for 5 minutes.
• Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
• Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
• Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
• Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
• Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
• Serve and enjoy.

BASIC HOMEMADE BREAD

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.

SIMPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside.
• In a large bowl, sift together the flour, baking powder, and salt. Set aside.
• In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minute, then remove from pan and cool completely. Slice and serve.

SIMPLE FRY BREAD

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

EASY WHITE BREAD

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.