Good yeast bread recipe with no liquid sourdough starter needed?

Something moderately plain.


My family is going to be out all morning, I have a couple hours to waist and I want to surprise them.


Thanks.


Good yeast bread recipe with no liquid sourdough starter needed?
Here are some dinner roll recipes.





Linda's Fresh School House Rolls


4 戮 cup white flour


鈪?cup shortening (Crisco)


鈪?cup powdered milk


鈪?cup sugar


2 tsp salt


1 戮 cup water, at room temperature


2 tbsp yeast, instant


Mix the first 5 ingredients. In a heavy duty mixer with dough hook, add the water and the dry ingredients all at once. Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and mixer will be clean.





Set in a lightly greased bowl in a warm place to rise (about 40 minutes). When the dough size has doubled, punch down and pinch into 1 陆-ounce rolls. When bread has risen a second time, bake 23 to 28 minutes at 350鈩? Pat butter on rolls when still warm.





Tracy's Yeast Rolls


2 package yeast


1 cup sugar, divided


2 cups warm water, 100 - 110 degrees


1 cup butter, melted


6 eggs, lightly beaten


1 陆 teaspoons salt


8 陆 - 9 cups all purpose white flour


Stir together yeast, 2 T. sugar and 2 cups warm water. Let stand 5 minutes.





Combine yeast mixture, butter and remaining sugar. Stir in eggs and salt, gradually stir in enough flour to make a soft dough. This takes some practice to truly understand the feel of bread dough. It should be soft, supple, bounce back to the touch, yet not be sticky. If you add too much flour all at once, you will never get good dough, so add your flour very gradually and check your dough often. Cover bowl and chill for 8 hours.





Divide dough into 4 portions. Roll each portion out on a lightly floured surface to 12'; rectangle, then roll up like a jelly roll starting on long end. Slice each log with a sharp knife into 12 equal slices. Place on greased baking sheets. Cover and let rise in warm place 2 hours or until double.





Bake at 400 degrees for 10 minutes or until golden. Brush will melted butter after removing from oven.





This recipe can easily be made into cinnamon rolls: after rolling each portion into rectangle, spread about 3 T. softened butter almost to edges. Sprinkle with about 1/2 c. brown sugar, and cinnamon on each rectangle. Roll up as a jelly roll and slice evenly into 12 rolls. Place in 2 greased 13 x 9'; pans, sides touching. Let rise 2 hours or until double. Bake in 400 degree oven until golden, about 15 - 20 minutes. After remove from oven, mix powdered sugar with a little milk to make glaze, pour over warm rolls. Yummy!





Crescent Rolls


鈪?cup oil


8 ounces plain yogurt


陆 cup sugar


2 packages yeast


陆 cup warm water


2 eggs


4 cups all purpose white flour


1 teaspoon salt


In a small bowl, combine first 3 ingredients. Set aside. In a large mixing bowl, dissolve yeast in warm water. Let stand 5 minutes.





Stir in yogurt mixture and eggs. Combine flour and salt, stir in 2 cups of flour into yogurt and yeast mixture. Gradually add more flour, mixing well after each addition, until dough is soft and supple and no longer sticky.





Cover well and refrigerate 8 hours or overnight.





Punch down and divide into 4 equal parts. Roll each part into 10'; circle. Cut each circle into 12 wedges. Roll each wedge, starting with largest end, and place on lightly greased baking sheets. Spray lightly with butter flavored non stick spray, cover and let rise about 45 minutes, or until doubled.





Bake at 375 degrees for 10 - 12 minutes or until golden brown.


Good yeast bread recipe with no liquid sourdough starter needed?



White Bread


Makes: 2 loaves (32 servings)


Prep: 30 minutes


Rise: 1 hour 15 minutes


Bake: 40 minutes





White Bread


Ingredients





* 5-3/4 to 6-1/4 cups all-purpose flour


* 1 package active dry yeast


* 2-1/4 cups milk or buttermilk


* 2 tablespoons sugar


* 1 tablespoon butter or shortening


* 1-1/2 teaspoons salt





Directions





1. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.





2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).





3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.





4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12x8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.





5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).





6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).





Make-Ahead Tip: Wrap loaves in freezer wrap or place in airtight freezer containers. Freeze up to 1 month. To serve, thaw overnight. Wrap in foil. Bake in a 375 degree F oven about 10 minutes or until warm.


Nutrition Facts





* Servings Per Recipe 2 loaves (32 servings)


* Calories 91,


* Total Fat (g) 1,


* Saturated Fat (g) 0,


* Cholesterol (mg) 2,


* Sodium (mg) 112,


* Carbohydrate (g) 17,


* Fiber (g) 1,


* Protein (g) 3,


* Vitamin A (DV%) 1,


* Vitamin C (DV%) 0,


* Calcium (DV%) 2,


* Iron (DV%) 6,


* Percent Daily Values are based on a 2,000 calorie diet






Just go to allrecipes.com and take your pick of hundreds of bread recipes.