I need a good loaf bread recipe?

Cooking %26amp; Recipes


Member since: January 05, 2007


Total points: 2,430 (Level 3)





63--% Best answer





jim b





PERFECT WHITE BREAD





Two loaves of bread - crisp of crust and tender of crumb.





1 pkg. active dry yeast


1 c. lukewarm water


2 tbsp. sugar


2 tsp. salt


1/4 c. Crisco


1 c. hot milk


5 to 6 c. enriched flour





Soften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.


Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.





To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.





When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, tender crust: Brush loaves with Crisco as soon as they come from oven.





For one loaf of perfect bread and one dozen rolls: Make Perfect White Bread and let rise until double in bulk. Punch down dough and divide in half. Shape one half into a loaf and follow directions for rising and baking. Divide remaining dough into twelve portions and shape each portion into a round roll. Place rolls 2 inches apart on baking sheet rubbed with Crisco, cover and let rise until double in bulk, about 1 1/2 hours. Bake at 400 degrees for 15 minutes, or until done.


UMM__ I gave this recipe to jean 2 or 3 days ago. And I just read her comments a few minuts ago she is well pleased with it.


She is cooking for 4 commercal fishermen


and they were well pleased also. I hope you will like too. jim bI need a good loaf bread recipe?
Use your favorite multigrain cereal in this delicious bread machine recipe, which is incredibly good toasted.





INGREDIENTS:





1-1/4 cups water


2 Tbsp. butter, softened


1-1/3 cups bread flour


1-1/3 cups whole wheat flour


1 cup seven grain or multigrain cereal


3 Tbsp. brown sugar


1-1/4 tsp. salt


2-1/2 tsp. bread machine yeast





PREPARATION:





Place all ingredients in the bread machine pan in order recommended by the machine manufacturer. Select Whole Wheat or Basic/White Cycle. Use Medium or Light Crust Color. Remove bread from machine when done and let cool on wire rack.I need a good loaf bread recipe?
Go to allrecipes.com, they have a ton of recipes and you can do an advanced search by type and if you're using a bread machine, etc.


Overall a great site, I can spend a lot of time there.
Rosemary Whole Grain


Ingredients:


1 1/2 cups warm water


1 Tablespoon oil (we use macnut oil)


3 Tablespoons Splenda


2 heaping teaspoons yeast


1/2 teaspoon salt


1/2 cup wheat gluten


2 heaping Tablespoons whey


1 Tablespoon rosemary seeds


2 heaping Tablespoons of flax seed meal


3/4 cup kamut flour


1 cup spelt flour1 cup whole wheat flour


Method


Combine water, oil, Splenda and yeast in a bowl. While yeast is proofing, combine the dry ingredients in another bowl. Slowly add the dry ingredients to the yeast mixture to create the dough. Knead dough and set aside in a warm place until it rises and doubles in size. Punch down and place in bread pan and allow to rise (about 45 minutes). Preheat oven to 400 degrees. Bake for 35 minutes or until bread sounds hollow when tapped. Remove from pan. Allow to cool before slicing.





Notes: Don't pack down flour when measuring.
3 cups coarse-ground wheat


5 1/2 cups fresh whole-wheat flour


5 tsp yeast


6 1/4 cups water


1/2 cup honey


1/3 cup canola oil


3 tbsp ground flaxseed (optional)


5 tsp salt


About 7 to 8 cups white bread flour





First, mix the coarse-ground wheat, whole-wheat flour, yeast and water in a large bowl. Cover and let rise for six hours. Then, stir in the rest of the ingredients, except for the white bread flour. Add the white flour, 1 cup at a time, stirring with a heavy wooden spoon until the dough becomes too thick to stir. Now, knead the dough, adding the remainder of the white flour.





Next, cover the dough with a towel and let it rise until it doubles鈥攁bout 1 1/2 hours.





Sprinkle a little white flour on the countertop, then punch down the dough and form five equal loaves. Place one dough loaf on each end of a cookie sheet, and three dough loaves lengthwise in the middle.





Make three cuts in the top of each loaf. Let the loaves rise in a warm place until a dimple made with your finger won鈥檛 bounce back.





Last, bake at 375 degrees for about 40 minutes. After baking, place each loaf on a rack and let cool for six hours or more.





Eat one loaf, freeze one loaf and you鈥檒l still have three loaves to give as gifts