BASIC HOMEMADE BREAD
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
Time 50m
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, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MONTI'S ROMAN BREAD
From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia.
Provided by Sir Chef Cory
Categories Yeast Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- Add Sugar and yeast to lukewarm water and stir to dissolve yeast.
- Add flour, salt and onion.
- Knead until smooth.
- Place dough in an oiled bowl and let rise until double in size.
- Punch it down, flatten out dough on an oiled cookie sheet to about an inch thick.
- Sprinkle with salt and dried Rosemary.
- Bake at 400 degrees for 20 to 25 minutes. Serve hot.
ANCIENT ROMAN BREAD
When the Romans invaded Greece their eating habits changed drastically. The Greeks were better bakers. The Greek slaves taught the Romans to use several different flours in a single loaf instead of one common flour as they did in Rome.
Provided by Ambervim
Categories Yeast Breads
Time 45m
Yield 2-3 loaves
Number Of Ingredients 7
Steps:
- Put water in mixer bowl and dissolve the yeast.
- Put 4 cups of the flour into the bowl and whip it for 10 minutes.
- Add the salted water.
- If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
- Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
- Punch it down and let it rise again.
- Punch it down and form into 2 or 3 loaves.
- Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
- Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
- Use common sense in raising the dough. I frequently use my warming drawer.
- Prep time does not include raising time as it will vary based on your conditions.
Nutrition Facts : Calories 306, Fat 2.2, SaturatedFat 0.3, Sodium 1175.4, Carbohydrate 64.1, Fiber 10.5, Sugar 0.5, Protein 12.3
MONTI'S ROMAN BREAD
Adopted recipe, supposedly from Monti's Restaurant in Tempe, Arizona. Before serving, they brush it with melted butter, and serve it piping hot.
Provided by Lightly Toasted
Categories Breads
Time 1h15m
Yield 1 tray, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a warmed glass or metal bowl combine water, yeast and sugar.
- Completely dissolve yeast.
- Add flour, salt and onion, and knead until smooth (you can use a mixer if available).
- Place dough in an oiled bowl and let rise until it doubles in size.
- Remove from bowl and roll out to desired size (recommend a sheet pan at least 9X13) Brush oil on surface liberally and sprinkle with rosemary.
- Bake in hot oven approximately 15 to 20 minutes.
- Serve HOT.
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