Easy Homemade Bread Food

QUICK & EASY HOMEMADE BREAD

Steps:

• Combine water, yeast, salt, sugar, milk powder, egg, and butter in a large mixing bowl- stir with wooden spoon until well mixed.
• Slowly add the flour while still mixing- you don't have to add whole wheat flour, but I usually add about a cup just to give it some whole wheat flavor; then the rest can be white flour- you can do half and half also, or just all white- you are the cook, mix it up.
• Continue to add the flour to the dough (you will have to use your hands to mix it now)
• Once the dough becomes more of a ball and not so runny, pour the dough out of the bowl onto a floured countertop; knead dough with your hands for 10-15 minutes, adding more flour if needed. Keep adding flour until the dough is JUST sticky when you hold it- but not too sticky- you don't want it stuck to your fingers. Also, if you add too much flour, your bread will become heavy- so watch how much flour you add to your mixture!
• Shape dough into ball, place in a large bowl lightly rubbed with oil; cover with a light towel- let rise until doubled in size.
• Separate dough in half; shape into dough roll and place in lightly oiled bread pans. Brush with a beaten egg to give it that nice golden look when it comes out of the oven or brush lightly with water and sprinkle lightly with quick oats or poppy seeds- the possibilities are endless!
• Let loaves rise for 15-20 minutes- this is a personal choice, some people do not like big loaves of bread, while others do- so keep an eye on how big your loaves get, it is a personal choice of course.
• Place in a 350 degree oven for 20-30 minutes, or until done.(cooking time varies, depending on oven).
• Let sit in pans for 5 minutes then take the loaves out and set on wire rack to cool.
• Its great for toast, sandwiches, or still hot out of the oven as a snack!

EASY BEER BREAD

Steps:

• Preheat the oven to 350 degrees and grease one standard loaf pan.
• Mix all dry ingredients together.
• Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
• Mix until just blended, the dough will look shaggy.
• Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
• Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.

MOM'S DELICIOUS HOMEMADE BREAD

Steps:

• Combine warm water, yeast, oil and honey in a large bowl, let sit for 5 minutes then add the salt and egg. Stir all together.
• Add the flour one cup at a time, stirring together after each cup. Around the 5th cup your dough will begin to come together pulling away from the sides of the bowl and forming a ball.
• Empty the dough onto a clean, floured surface and begin kneading the dough adding a little more flour as it becomes sticky. It should be slightly sticky. Knead for 3-5 minutes until smooth, firm and elastic.
• Set aside to rise until double.
• Divide dough into 2 loaves or 1 loaf and 12 rolls or all rolls if you like. Place in well greased loaf pan or rolls on a greased cookie sheet.
• Preheat oven to 375°F
• Set aside to rise until almost double once more.
• Bake loaves for 25-30 minutes, or rolls for 15 minutes. They should be golden brown on top and bottom when done.

EASY HOMEMADE BREAD

Steps:

• Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
• Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can't move it anymore.
• Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
• Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
• Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size - ideally in a warm, draught-free place.
• Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
• You can now shape it or flavour it as required - folded, filled, traybaked, whatever - and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done; if it doesn't then pop it back in for a little longer.
• Once cooked, place your loaf on a cooling rack and allow to cool.

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

EASY WHITE BREAD

Steps:

• Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
• With the mixer running, add the water and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.
• Remove, brush with a little butter and allow to cool before slicing.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

EASY-BAKE BREAD

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

REALLY EASY, REALLY GOOD FRENCH BREAD

Steps:

• Dissolve yeast, warm water, and sugar in a small bowl.
• In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
• Add 1 - 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
• Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
• Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
• Bake for 25 - 30 minutes.

SUPER EASY BREAD RECIPE FOR BEGINNERS

Steps:

• Gather the ingredients.
• Pour the warm water into a large bowl.
• Slowly stir in the yeast until it is dissolved.
• Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
• Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
• If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
• Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
• Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
• Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
• Punch down the dough.
• Turn the dough out onto a floured board and knead for 5 minutes.
• Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
• Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
• Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
• Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
• Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
• Serve and enjoy.

EASY NO KNEAD BREAD (DUTCH OVEN BREAD)

Steps:

• Combine the flour, yeast, and salt in a large bowl and stir to combine.
• Add the water and mix until the dough forms a ball.
• Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
• Let dough sit covered at room temperature for 18-24 hours.
• After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
• Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
• While oven is preheating, transfer the dough from the bowl onto a floured surface.
• Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
• Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
• Gently put the dough ball into the baking dish so it's evenly distributed.
• Cover and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
• Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

EASY QUICK HOMEMADE BREAD AND BISCUITS

Steps:

• Heat milk, sugar, salt, and butter substitute in small saucepan until butter melts and sugar dissolves.
• Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl.
• Add milk mixture and slowly add flour.
• Mix for 1-2 minutes on speed 2.
• Place in greased bowl, turning to grease top.
• Cover and let rise next to warm oven for 10 minutes.
• Put dough in greased loaf pan and leftover dough in greased muffin pans.
• Let both pans rise in oven (170 degrees) for 10 minutes.
• Bake at 425 degrees (12 minutes for biscuits and 25-30 minutes for bread).

HOMEMADE FLAT BREAD

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

EASY MILK BREAD

Steps:

• Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
• Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
• Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
• Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
• While the dough is rising, preheat the oven to 400 degrees F.
• Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.