I am going to make bread from scratch..?!
i need a recipe to make good bread from scratch!. It can be anykind of bread!. PLease help!! thanks:)Www@FoodAQ@Com
Answers:
There are so many varieties- and a good recipe will depend on what equiptment you have and what type of bread you want as a result!. If you are considering basic white bread, try this:
Basic White Bread
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120°
2 tablespoons softened butter
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast!. Beating at low speed, add the water and butter!. Continue beating at high speed for 3 minutes!. Add 1/2 cup flour and beat 4 minutes longer!.
Stir in 3 cups flour, or enough to make a soft dough!. Turn out onto a lightly floured surface!. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary!.(Kneading can be done with a breadmaker, a mixer, a dough hook or by hand!. The dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90o repeatedly!. This process continues for around 10 minutes, until the dough is slightly elastic and smooth!.
Place dough in a large buttered bowl, turning to butter top!. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts!. Punch dough down; knead until smooth!. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer!. Roll each half into a 12x9-inch rectangle!. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans!. Place rolls seam side down in greased loaf pans, 9x5x3-inches!. Cover pans with clean towel and let rise in warm place until double, about 45 minutes!. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers!. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired!.
But if you want a quicker bread- we love this at my house:
Cheese Beer Bread
12 oz beer
1/2 cup hot water (120-130F)
2 tbsp sugar
1 tbsp salt
2 tbsp butter or margarine
8 oz processed swiss or american cheese
5 cups bread or all-purpose flour
2 pkgs dry yeast
8 oz natural swiss cheese, cut into 1/4" cubes
2 medium (8" x 4") loaf pans, greased or teflon
In a large saucepan combine the beer, hot water, sugar, salt, butter,
and processed cheese and heat until hot!. The cheese need not melt
completely!. Lift off the heat and cool to warm!.
In a large mixing bowl put 2 cups flour and the yeast!. Pour in the
warm cheese mixture and beat by hand with a wooden spoon 100 strong
strokes!. Stir in rest of flour, 1/2 cup at a time, first with spoon
and then by hand!. The dough will be a rough, shaggy mass that will
clean the sides of the bowl!. If the dough continues to be slack and
moisture breaks through, add small amounts of flour!.
Turn the dough onto a lightly floured work surface and spread the
swiss cheese bits over it!. Fold the dough over on the cheese and
knead with the rhythmic motion of push-turn-fold!. The dough will
become smooth and elastic, and bubbles will form under the surface of
the dough!. Break the kneading rhythm occasionally by throwing the
dough down hard against the work surface!.
Place the dough in a buttered bowl and turn over to coat the ball
completely to prevent crusting!. Cover the bowl tightly with plastic
wrap and leave at room temperature until dough has risen to about
twice its original size, about 1 hour!.
Punch down and knead the dough for 30 seconds to deflate!. Divide
dough in half!. Roll each half into a 12"x6" rectangle!. Cut each
rectangle lengthwise into three 2" strips leaving them joined at one
end by a 1/2" piece!. Braid the strips!. Tuck under the ends to make
the dough about the same length as the bake pan!. Place in the pan!.
Place the pans in a warm place, cover with wax paper, and leave until
center of dough has risen 1/2" above edge of pan, 45 minutes!.
Preheat oven to 350F 20 minutes before baking!.
Bake until loaves are golden brown, about 45 minutes!. They are down
when tapping the bottom crust yields a hard, hollow sound!. If not,
bake an extra 5-10 min!. Shift loaves midway through baking so that
they are done evenly!. Cover with foil if they brown too quickly!.
Remove bread from oven!. Turn from pans and place on metal rack to
cool before slicing!.Www@FoodAQ@Com
Basic White Bread
6 cups flour, more or less, divided
1 tablespoon sugar
2 1/2 teaspoons salt
1 envelope active dry yeast
2 cups very warm water, about 120°
2 tablespoons softened butter
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast!. Beating at low speed, add the water and butter!. Continue beating at high speed for 3 minutes!. Add 1/2 cup flour and beat 4 minutes longer!.
Stir in 3 cups flour, or enough to make a soft dough!. Turn out onto a lightly floured surface!. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary!.(Kneading can be done with a breadmaker, a mixer, a dough hook or by hand!. The dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90o repeatedly!. This process continues for around 10 minutes, until the dough is slightly elastic and smooth!.
Place dough in a large buttered bowl, turning to butter top!. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts!. Punch dough down; knead until smooth!. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer!. Roll each half into a 12x9-inch rectangle!. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans!. Place rolls seam side down in greased loaf pans, 9x5x3-inches!. Cover pans with clean towel and let rise in warm place until double, about 45 minutes!. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers!. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired!.
But if you want a quicker bread- we love this at my house:
Cheese Beer Bread
12 oz beer
1/2 cup hot water (120-130F)
2 tbsp sugar
1 tbsp salt
2 tbsp butter or margarine
8 oz processed swiss or american cheese
5 cups bread or all-purpose flour
2 pkgs dry yeast
8 oz natural swiss cheese, cut into 1/4" cubes
2 medium (8" x 4") loaf pans, greased or teflon
In a large saucepan combine the beer, hot water, sugar, salt, butter,
and processed cheese and heat until hot!. The cheese need not melt
completely!. Lift off the heat and cool to warm!.
In a large mixing bowl put 2 cups flour and the yeast!. Pour in the
warm cheese mixture and beat by hand with a wooden spoon 100 strong
strokes!. Stir in rest of flour, 1/2 cup at a time, first with spoon
and then by hand!. The dough will be a rough, shaggy mass that will
clean the sides of the bowl!. If the dough continues to be slack and
moisture breaks through, add small amounts of flour!.
Turn the dough onto a lightly floured work surface and spread the
swiss cheese bits over it!. Fold the dough over on the cheese and
knead with the rhythmic motion of push-turn-fold!. The dough will
become smooth and elastic, and bubbles will form under the surface of
the dough!. Break the kneading rhythm occasionally by throwing the
dough down hard against the work surface!.
Place the dough in a buttered bowl and turn over to coat the ball
completely to prevent crusting!. Cover the bowl tightly with plastic
wrap and leave at room temperature until dough has risen to about
twice its original size, about 1 hour!.
Punch down and knead the dough for 30 seconds to deflate!. Divide
dough in half!. Roll each half into a 12"x6" rectangle!. Cut each
rectangle lengthwise into three 2" strips leaving them joined at one
end by a 1/2" piece!. Braid the strips!. Tuck under the ends to make
the dough about the same length as the bake pan!. Place in the pan!.
Place the pans in a warm place, cover with wax paper, and leave until
center of dough has risen 1/2" above edge of pan, 45 minutes!.
Preheat oven to 350F 20 minutes before baking!.
Bake until loaves are golden brown, about 45 minutes!. They are down
when tapping the bottom crust yields a hard, hollow sound!. If not,
bake an extra 5-10 min!. Shift loaves midway through baking so that
they are done evenly!. Cover with foil if they brown too quickly!.
Remove bread from oven!. Turn from pans and place on metal rack to
cool before slicing!.Www@FoodAQ@Com
If you want to make plain french bread from scratch, you need the following: fresh yeast, hot water (110-115 degrees), high quality brand of flour, fats/oils/butter to make it tender, eggs, salt, and other toppings such as egg glazes!. Got all of that ready!? Here's how to make it :)
Measure the liquid called for, and heat it to the correct temperature!. Sprinkle the yeast over the liquid, and let this sit for a few minutes!. This is called proofing the yeast, and ensures that the yeast is fresh and active!. When the yeast mixture rises and starts bubbling, proceed with the rest of the bread recipe!. Measure part of the flour into a bowl, and add any other dry ingredients or flavorings!. Make a depression, or well, in the center of the flour, and add the dissolved yeast and other liquids!. Beat well to combine!. Gradually add the rest of the flour until the bread dough becomes difficult to stir!. At this point, flour your work surface and dump the dough out of the bowl onto the floured surface!. Begin kneading the dough!. To knead, turn the dough over several times, gathering any stray particles!. Fold the dough in half towards you, and push away with the heels of your hands!. Turn the dough one quarter turn, and repeat this process until the dough is smooth, elastic, springy, and no longer sticky!. This will take from 5 to 10 minutes!. Doughs made with bread flour typically require more kneading than those made with all purpose flours!. Grease a large mixing bowl lightly with shortening!. Place the smooth, kneaded dough into the bowl, turning it over so the top is greased as well!. This step makes sure the dough doesn't dry out as it rises!. Cover with a clean cloth and place in a warm spot!. An electric oven with the light turned on, or a gas oven with the pilot light are perfect places for rising!. Let the dough rise until double in bulk!. This means the dough increases in size, and when you press your fingers into the top, the indentation remains when you remove your fingers!. Punch down the dough, and turn it onto a floured surface!. Shape according to the recipe!. Place the dough in greased loaf tins, or on a greased cookie sheet for freeform loaves!. Cover and let rise again until double in size!. This second rising will take less time, because there is more yeast in the dough!. Bake the bread in a preheated oven!. The bread should rise a bit in the oven too - this is called 'oven spring'!. Bake according to the recipe until golden brown!. The bread is done when it sounds hollow when you tap it with your fingers!. Remove from the pans and let cool on a wire rack!.Www@FoodAQ@Com
Measure the liquid called for, and heat it to the correct temperature!. Sprinkle the yeast over the liquid, and let this sit for a few minutes!. This is called proofing the yeast, and ensures that the yeast is fresh and active!. When the yeast mixture rises and starts bubbling, proceed with the rest of the bread recipe!. Measure part of the flour into a bowl, and add any other dry ingredients or flavorings!. Make a depression, or well, in the center of the flour, and add the dissolved yeast and other liquids!. Beat well to combine!. Gradually add the rest of the flour until the bread dough becomes difficult to stir!. At this point, flour your work surface and dump the dough out of the bowl onto the floured surface!. Begin kneading the dough!. To knead, turn the dough over several times, gathering any stray particles!. Fold the dough in half towards you, and push away with the heels of your hands!. Turn the dough one quarter turn, and repeat this process until the dough is smooth, elastic, springy, and no longer sticky!. This will take from 5 to 10 minutes!. Doughs made with bread flour typically require more kneading than those made with all purpose flours!. Grease a large mixing bowl lightly with shortening!. Place the smooth, kneaded dough into the bowl, turning it over so the top is greased as well!. This step makes sure the dough doesn't dry out as it rises!. Cover with a clean cloth and place in a warm spot!. An electric oven with the light turned on, or a gas oven with the pilot light are perfect places for rising!. Let the dough rise until double in bulk!. This means the dough increases in size, and when you press your fingers into the top, the indentation remains when you remove your fingers!. Punch down the dough, and turn it onto a floured surface!. Shape according to the recipe!. Place the dough in greased loaf tins, or on a greased cookie sheet for freeform loaves!. Cover and let rise again until double in size!. This second rising will take less time, because there is more yeast in the dough!. Bake the bread in a preheated oven!. The bread should rise a bit in the oven too - this is called 'oven spring'!. Bake according to the recipe until golden brown!. The bread is done when it sounds hollow when you tap it with your fingers!. Remove from the pans and let cool on a wire rack!.Www@FoodAQ@Com
Here is a great, really easy recipe from Mother Earth News!. There is no kneading, and you get a good crust!.Www@FoodAQ@Com
There are tons of great ones on line!.
search homemade bread, bread from scratch, bread, quick bread, you'll probably find millions of recipes! I love baking bread, and I've found all my favorites on line!Www@FoodAQ@Com
search homemade bread, bread from scratch, bread, quick bread, you'll probably find millions of recipes! I love baking bread, and I've found all my favorites on line!Www@FoodAQ@Com
http://busycooks!.about!.com/library/lesso!.!.!.Www@FoodAQ@Com