For sandwiches, toast, and French toast, you just can鈥檛 beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.
3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it鈥檚 domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350掳F oven for about 35 minutes, until it鈥檚 light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190掳F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.
All the recipes on this site are kitchen-tested and I haven't found a failure yet. Try the Cinnamon Bread!
http://www.kingarthurflour.com/recipes/y鈥?/a>Does anyone have a good bread recipe? I want to start making my own bread at home?
Do you have a blender? Here's a simple, delicious and very nutritious bread recipe.
Potato Bread
1 small potato (golf-ball-sized)
1 c water
1 c milk (warmed almost to boiling)
1 tbsp (or 1 envelope) granulated yeast dissolved in 1/2 c warm water (water temp 110 degrees Fahrenheit)
2 c oatmeal
1/2 c brown sugar
1/2 c whole wheat flour
3 tbsp butter or oil
1 tsp salt
about 6 cups flour, up to half can be whole wheat.
Put the 2 c water in a small saucepan, peel and quarter the potato, add it to the water.
Bring to a boil, simmer until potato is soft, about 15 mins.
Pour potato and cooking water into blender container. Add hot milk to make two cups total of liquid, blender thoroughly.
In a large bowl, add oats, brown sugar, salt, butter %26amp; whole wheat flour to the hot milk/potato water mixture. Stir. Let sit 20 minutes.
Stir in the yeast/water mixture.
Beat in the flour 2 c at a time until the dough is not too sticky.
Turn dough out onto a floured board and knead firmly for 10-15 minutes.
Place dough in an oiled bowl, turning it so both sides are oiled. Cover with a clean towel.
Let sit until risen almost double in size, about one hour. Punch down.
Turn dough out onto a clean floured cutting board and knead until elastic and not sticky.
Shape into rolls (about 12-15) and place on cookie sheet or divide dough into three parts and place in oiled loaf pans.
Let rise again, about 1 hour.
Bake loaves at 350 degrees for about 40 minutes. Bake rolls at 350 for 15-20 minutes.
Brush tops with melted butter if desired.
This recipe is great and can be easily cut in half to make only two loaves.
Wholesome Homemade Honey Whole Wheat Bread
This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile :) Rising time included in prep.
by Karen=^..^=
3戮 hours | 3 hours prep
4 ';9x5 loaves';
* 2 envelopes yeast
* 4 cups water
* 1/2 cup butter, softened
* 1/4 cup molasses
* 1/2 cup honey
* 2 teaspoons salt
* 6 cups whole wheat flour
* 4 cups white flour
1. Dissolve yeast in warm water.
2. In a large bowl, combine butter, molasses, honey and salt and mix well.
3. Add yeast mixture and then gradually add flours.
4. Turn onto floured surface and knead until smooth.
5. Place in buttered bowl and let rise until double.
6. Punch down and let rest for a few minutes.
7. Divide dough into 4 parts and shape into loaves.
8. Place in greased pans and let rise for about an hour.
9. Bake at 375* for 35 to 40 minutes.
I love whole wheat banana nut bread, especially with macadamia nuts! Check out this recipe, http://www.relishmag.com/recipes/view/21鈥?/a>
I order all my baking and cooking nuts from SuperiorNutStore.com. Their nuts are always so fresh and the sizes of each nut is remarkably larger than the selection at the stores.
http://www.superiornutstore.com/raw-maca鈥?/a>
http://www.superiornutstore.com/
Hope this helps and, of course, ENJOY!
http://allrecipes.com/Search/Recipes.asp鈥?/a>
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