Bread Making Recipes

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam. It’s simply heaven.

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Homemade Bread

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Prep: 15min

Total: 225min

Serving Size: 1 serving

Nutrition Facts: calories 202 kcal, Carbohydrate 41 g, Protein 5 g, Fat 2 g, Saturated Fat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 cups warm water (105-115 degrees)
• 1 Tablespoons active dry yeast*
• 1/4 cup honey or sugar
• 2 teaspoons salt
• 2 Tablespoons oil (canola or vegetable)
• 4 – 5 1/2 cups all-purpose or bread flour*

Instruction:

1. Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
2. Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
3. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
4. Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
5. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
6. Spray two 9×5” bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
7. Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
8. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
9. Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
10. Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
11. Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

EASY HOMEMADE BREAD RECIPE

Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 131 kcal, Carbohydrate 24 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Sodium 147 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 cups warm water (110° F/45° C)
• ½ cup white sugar
• 1 ½ TBSP active dry yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 5-6 cups flour (all-purpose flour OR bread flour)

Instruction:

1. In a large bowl, or a stand mixer, dissolve 2 TBSP of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
3. Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
4. Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
5. Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

The Easiest Loaf of Bread You’ll Ever Bake

With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is “the easiest loaf of bread you’ll ever bake” — thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which guarantees great texture and a high rise no matter how elementary a baker you may be!

Prep: 20min

Total: 2h10min

Yield: 32

Serving Size: 36g

Nutrition Facts: servingSize 36g, calories 80 calories, Carbohydrate 16g, Cholesterol 0mg, Fiber 1g, Protein 3g, Sodium 30mg, Sugar 0g, Fat 0g, Saturated Fat 0g0, Trans Fat 0g

Ingredients:

• 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour
• 1 tablespoon (11g) granulated sugar
• 2 1/4 teaspoons instant yeast
• 2 1/2 teaspoons (15g) salt
• 1 2/3 cups (379g) water lukewarm (90°F to 110°F)
• yellow cornmeal for coating the pan

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough. , If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth. , If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen., Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it’s doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on. , Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval. , Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough. , Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust., Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake. , Towards the end of the rising time, preheat the oven to 450°F., For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop., When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam. , Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer. , Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture. , Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

How To Make Bread | Jamie Oliver – AD