Can anyone give me a good bread recipe?

I'm dying to find a recipe for simple white yeast bread WITHOUT using a bread machine !! I've checked allrecipes.com; kraftfoods.com; recipesource.com and they only have recipes for the bread machine. Can someone help me out?Can anyone give me a good bread recipe?
Simple!!!!!! and the best recipe i've ever used!


1 1/2 cups very warm water (110-115 deg. F)


1 pk. active dry yeast


7 tablespoons sugar


1/2 tablespoon salt


5 tablespoons cooking oil


bread flour as needed (about 3-4 cups)





Disolve yeast in water, add sugar,salt and oil, stir well. Add flour stiring with lg. spoon until to hard to stir, continue to add flour kneading by hand until dough doesn't stick to hands. Place in gresed bowl, let rise until double in size (in warm draft free place, about 1 1/2 hrs) Knock down, form into loaves or rolls and place in a well greased pan, let rise until double in size (in warm draft free place, about 1 1/2 hrs) Bake @ 375 deg. F until brown (about 1/2 an hr. if you have an electric oven you may need to lower the temp. to about 360 or so) While cooling rub tops with butter or margerine using a folded up paper towel. This helps keep the bread crust soft.





What ever recipe you try, KEEP trying it until you perfect it. You may have to try it a few times to learn the texture and firmness of the dough. Once you learn how the dough shoud feel when it's raw to get the right texture of the bread that you like (heavier or softer) when it's baked you'll get it right every time. This is my mother's recipe, she is well known for her homemade bread. Like i said this is the best recipe I have ever tried and it only takes 6 ingredients! I use to mix and knead by hand but now I use a mixer with dough hooks........and it is very fast mixing and very little clean up. Good Luck!Can anyone give me a good bread recipe?
I use this dough for bread, pizza base, anything you can imagine.





1kg all puurpose flour


1 tsp sugar


1tsp salt


1 litre water (just from the tap)


3 sachets dry yeast





Mix it all together and there you have it. You can make calzones pizza pockets or anything that you like with this receipe. It's full proof!!
those are the bread recipe that i can find
I love Honey Butter bread. It's the basic recipe at my house.


I usually use a bread machine so you might follow others adnice on how long to knead.





1 cup flour (all purpose)


3/4 c water,


2 T honey


1 t yeast


Stir together. Leave it out for 10 to 30 minutes till you see it beginning to rise some.





Mix in 1 t salt


2T butter


%26amp; about 1 cup flour (all purpose)





Add more flour if needed to make a good dough.


Knead 5 minutes or so.


Rise till doubled,


Knead about 3 minutes more.


Put in the pan of your choice. Rise till doubled.





I frequently back the bread in a 9 inch round cake pan at 375 for 15 to 20 minutes.
Basic Country Loaf





Sponge:


1 envelope (1/4 ounce) active dry yeast


1 1/2 cups warm water (105 to 110)


2 cups unbleached all-purpose flour





Dough:


3/4 cup coarsely ground whole wheat flour


1 cup warm water (105 to 110)


1 tablespoon coarse salt


About 6 1/2 cups all-purpose flour


1 egg white, lightly beaten


Sesame seeds, poppy seeds, cracked wheat or flour, for topping (optional)





Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeast


in 1/4 cup of the warm water. Let stand for 5 minutes. Stir in the


remaining 1 1/4 cups water and the flour, beating by hand or in a mixer


with a dough hook for 1 minute. Cover the bowl with plastic wrap and let


the sponge stand at room temperature for 12 to 14 hours.





Make the dough: Stir the whole wheat flour, warm water, salt and about 4


cups of the all-purpose flour into the sponge until the dough becomes


hard to work, then turn it out onto a well-floured surface. Let the dough


rest while you clean the bowl. Now start kneading, slapping the dough


around, scraping it up, gradually adding about 1 1/2 cups more all-purpose


flour and kneading until smooth and elastic, 8 to 10 minutes.





Return the dough to the bowl, cover with plastic wrap and let rise at


room temperature until almost triped in volume, about 2 hours.





Turn the dough out again onto a floured surface, punch it down, and tear


off a small hunk (6 ounces) to reserve for the levain (see Note).


Divide the remaining dough in half and shape each piece into a 1 1/2 inch


thick disk. With the palms of your hands, coax the sides of each disk


down and under all around, stretching the gluten cloak and plumping up


each loaf into a round shape. Pinch together the seams on the bottom


and place the rounds seam-side down on 2 lightly greased baking sheets.


Cover loosely with a towel and let rise until doubled in volume, about


1 hour.





Preheat the oven to 450F. Paint the top and sides of the risen loaves


with the beaten egg white to glaze. Sprinkle, if you wish, with one of


the toppings and place on the middle rack of the oven. Immediately throw


a few ice cubes on the oven floor to create steam. Add more ice after 3


minutes and again after 6 minutes. Bake for a total of 15 minutes. Then


reduce the oven temperature to 350F and bake for 20 minutes longer, or


until the bread sounds hollow when the bottom is tapped. Turn the oven


off and let the bread rest in the hot oven for 15 minutes. Remove to a


rack and let cool.





Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with


1 1/2 cups of warm water. This is the levain, which will go into the next


loaf. Let stand at room temperature for 12 hours, then refrigerate. The


levain will keep for up to 10 days; freeze for longer storage.
French-Style Country Bread





INGREDIENTS


Sponge Starter (Begin 2 to 16 hours ahead)


1 cup cool-lukewarm water, preferably spring water (90 to 100掳F)


1/2 teaspoon active dry or instant yeast


1 1/4 cups King Arthur Unbleached Special Bread Flour


1/4 cup King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour





Dough


All of the sponge starter (above)


1 cup lukewarm water, preferably spring water (l00 to 115掳F)


3/4 teaspoon active dry or 1/2 teaspoon instant yeast


1 tablespoon sugar


3 3/4 to 4 cups King Arthur Unbleached Special Bread Flour


1 tablespoon kosher salt


INSTRUCTIONS


To Make The Sponge: Stir all of the sponge ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and leave on a counter overnight or for at least 2 to 4 hours.
12 steps in yeast dough production. 1. Scaling 2. mixing 3. Fermentation (yeast eating food with air and warmth) best temp is 80 f 27c 4. Punching air bubbles out. 5. Scaling weight of bread you want 6. Rounding or shaping 7. Benching (10-15 min) alows for glutens to relax 8. panning 9. Proofing (second fermentation) usually higher than 1st one no higher than 100 f 10. Baking 11. Cooling (on a rack for air circulation) 12. Storing





Soft Rolls Yeild: 4 dozen 50 gram (2 ounces) rolls





Water 1 lb 4 oz 600g


yeast(fresh) 2 oz 60 g (dry 25 g or 3/4 oz)


Bread flour 2 lb 12 oz 1300 g


salt 1 oz 30 g


sugar 4 oz 125g


nonfat milk powder 2 oz 60g


shortening 2 oz 60g


butter / marg. 2 oz 60g Can add all together to one


eggs 4 oz 125g (3 small 2 extra large)





Mix the warm water sugar and yeast together until it foams, then mix all ingredient together and mix for 8-10 min. Ferment for 1%26amp; 1/2 hours till double the size, follow final steps making them the size you want 2 oz 50g youll get 48. A loaf size is about 450 g (1 lb - 900g or 2 lbs.) makes a nice round loaf too. Bake at 400f or 200c until golden brown (brush on 10 - 35% cream and egg) and tap to see if it sounds hollow. good luck anymore questions just ask. This is my fav and has never failed to please.