a good bread recipe please?!

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Basic Bread

1/2 c. warm water ( 105 - 115 F. )
2 pgk. dry yeast
3 c. scalded milk
1/4 c. sugar
4 tbsp. butter
flour
Mix yeast in warm water . Let rest a few min. Mix sugar in with cooled milk , then add yeast . Star with 3 c. flour ; mix in to dough . Add 1 c. at a time more flour until you get a stiff dough that pulls from side of mixing bowl . Knead a few min. Put in a greased bowl , cover and let rise in a warm draft free area for 2 hrs. Punch down and rise again 45 min. Divide into 3 equal portions and place in pans to rise until double . Bake in a preheated 375 F. oven for 45 min. or until nice and golden crust with hollow sound when tapped .
Note : after you get the hang of it you can cut down the first 2 rising times by half . I gave you the long version because this is how you learn about rising needs of the dough .

ah screw bread makers and cooking oats, it's all in the labor and love. I suggest, something a little bit different.. well taste wise. I tried this out before, and it took me to a whole new level it was so good. I am assuming you want something different at least. If you are aiming for a sweet bread, I suggest one that takes no yeast. Yeast is kind of reserved for plain bread, braided or shaped bread, buns, and pull apart bread. Here is a really good one.

Jamaican bread


2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed overripe bananas
1/2 cup milk
2 tablespoons dark rum, or rum flavoring
1/2 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped toasted pecans
1/4 cup flaked coconut

Topping
1/4 cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut
Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

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