Recipe For Homemade Bread Easy Recipes

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FABULOUS HOMEMADE BREAD



Fabulous Homemade Bread image

Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver.

Provided by J Drury

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Yield 72

Number Of Ingredients 11

½ cup warm water
3 (.25 ounce) packages active dry yeast
¼ cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 ½ cups warm water
1 ½ tablespoons salt
⅔ cup brown sugar
⅔ cup vegetable oil
10 cups bread flour

Steps:

  • In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
  • Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
  • Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
  • Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
  • Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 44.5 calories, Carbohydrate 5.5 g, Fat 2.3 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 146.2 mg, Sugar 1.5 g

QUICK & EASY HOMEMADE BREAD



Quick & Easy Homemade Bread image

I had used different bread recipes over the years, and finally came up with my own. I use this recipe for everything... bread, buns, pizza, cinnamon buns, you name it. It turns out every time, and tastes great. My husband loves when I make dinner rolls with these sprinkled with quick oats or poppy seeds! This is my first time posting a recipe- I really hope someone else likes this easy home-made bread recipe as much as I do!

Provided by happinessishomemade

Categories     Yeast Breads

Time 1h20m

Yield 2 Loaves

Number Of Ingredients 9

2 1/2 cups warm water
1 1/2 tablespoons instant yeast
1 tablespoon salt
1/4 cup sugar
1/2 cup powdered milk
1 egg
1/3 cup butter (or oil) or 1/3 cup margarine (or oil)
6 cups white flour (I dont measure the flour, this is just an estimate- it could be more, it could be less!)
1 cup whole wheat flour

Steps:

  • Combine water, yeast, salt, sugar, milk powder, egg, and butter in a large mixing bowl- stir with wooden spoon until well mixed.
  • Slowly add the flour while still mixing- you don't have to add whole wheat flour, but I usually add about a cup just to give it some whole wheat flavor; then the rest can be white flour- you can do half and half also, or just all white- you are the cook, mix it up.
  • Continue to add the flour to the dough (you will have to use your hands to mix it now)
  • Once the dough becomes more of a ball and not so runny, pour the dough out of the bowl onto a floured countertop; knead dough with your hands for 10-15 minutes, adding more flour if needed. Keep adding flour until the dough is JUST sticky when you hold it- but not too sticky- you don't want it stuck to your fingers. Also, if you add too much flour, your bread will become heavy- so watch how much flour you add to your mixture!
  • Shape dough into ball, place in a large bowl lightly rubbed with oil; cover with a light towel- let rise until doubled in size.
  • Separate dough in half; shape into dough roll and place in lightly oiled bread pans. Brush with a beaten egg to give it that nice golden look when it comes out of the oven or brush lightly with water and sprinkle lightly with quick oats or poppy seeds- the possibilities are endless!
  • Let loaves rise for 15-20 minutes- this is a personal choice, some people do not like big loaves of bread, while others do- so keep an eye on how big your loaves get, it is a personal choice of course.
  • Place in a 350 degree oven for 20-30 minutes, or until done.(cooking time varies, depending on oven).
  • Let sit in pans for 5 minutes then take the loaves out and set on wire rack to cool.
  • Its great for toast, sandwiches, or still hot out of the oven as a snack!

EASY-BAKE BREAD



Easy-bake bread image

Baking homemade bread needn't be difficult - this recipe is easy to follow

Provided by Sara Buenfeld

Categories     Afternoon tea, Side dish

Time 3h5m

Yield Makes 1 large loaf

Number Of Ingredients 6

500g strong bread flour
7g sachet fast-action dried yeast
1 tsp salt
300ml hand-hot water
2 tbsp sunflower oil
1 tbsp honey

Steps:

  • Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
  • Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
  • Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
  • Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

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