I'm craving homemade bread but I don't have a recipe. I need a simple recipe for homemade bread. Something that won't cost a lot for the ingredients, but is still tasty. Do you have anything like that?What is a cheap to make easy bread recipe?
Here's a great easy bread recipe that requires no yeast:
Beer Bread
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Directions
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a ';hard biscuit'; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the ';correct'; way and you will see an amazing difference in the end product.
7. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
8. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
9. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.What is a cheap to make easy bread recipe?
Light Texture White Bread
1 cup milk
1/2 cup shortening
1/4 cup sugar
1 teaspoon salt
1 1/2 packages active dry yeast
1/4 cup warm water (105 - 115潞F)
4 cups all-purpose flour, divided
3 large eggs, lightly beaten
1 teaspoon vegetable oil
2 tablespoons butter, melted
Heat first four ingredients in a saucepan until shortening melts, stirring occasionally. Cool to 105 - 115潞F.
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine milk mixture, yeast mixture, 2 cups flour, and eggs in a large bowl, stirring vigorously until mixture is blended. Add remaining 2 cups flour, stirring vigorously until dough pulls away from sides of bowl. Brush or lightly rub dough with vegetable oil. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Grease 2 (8 1/2 x 4 1/2 x 3-inch) loaf pans; set aside.
Punch dough down. Turn dough out onto a lightly floured surface, and knead 3 minutes. Divide dough in half. Roll 1 portion of dough into a 12- x 8 1/2-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a prepared pan. Repeat procedure with remaining portion of dough.
Brush loaves with melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until dough almost reaches tops of pans.
Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves.
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Wonderful White Bread
1 cup milk
3 tablespoons butter
1 package (1 tablespoon) rapid-rise dry yeast
2 tablespoons sugar or honey
3 cups unbleached all-purpose flour
2 teaspoons salt
2 egg whites, divided and slightly beaten
1 tablespoon sesame seeds
In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active.
Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan.
Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195潞F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
* Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
--Tyler Florence
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No-Knead Bread (make ahead)
Yield: one 1陆 lb loaf
3 cups bread flour (can use up to 陆 cup whole wheat flour in place of an equivalent amount of white flour)
1/4 tsp instant yeast
3/4 Tbsp kosher salt
1陆 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel鈥omething that can go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape %26amp; preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you鈥檝e got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn鈥檛 matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210潞F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350潞F oven for 10 minutes.
http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/
good recipe here
bisquick and water, makes some great dinner rolls!!
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