I need a simple recipe for bread.?

Question

I need a simple recipe that you can make at home with little mess.

Answer 1

4 Seed Batter Bread.

25ml(5tsp) honey
550ml(18fl oz) warm water
15ml (1Tbsp) dried yeast
500g wholewheat flour
125g white bread flour
45g (3 Tbsp) sesame seeds
45g (1 1/2 oz) sunflower seeds
45g (3 Tbsp) linseeds
5g (1 tsp) salt
poppy seeds

Method:

Mix honey into 250 ml of the warm water and stir to dissolve.
Sprinkle in dried yeast, cover and leave to froth, about 5-10 mins.
Mix flours, sesame seeds, sunflower seeds and linseeds and salt.
Stir risen yeast, pour into a well in center of flour mixture, stir then slowly add remaining water, or just enough to make a sticky but quite stiff dough.
Pat firmly into an oiled, 23 x 13 x 7.5 cm (9 x 5 x 3 in) loaf tin. Sprinkle with poppy seeds and leave to rise in a warm place for 1 hour, or until just over the top of the tin.
Bake at 200`C (400`F, gas mark 6) for 30 min's, and then at 180`C ( 350`F, gas mark 4) for 30 minutes.
Run a knife round the sides leave in tin for 1 min before turning out to cool on a wire rack.

Makes 1 loaf.
Enjoy!

Answer 2

White Bread:

3/4 cup water
2 tablespoons peanut oil
2 tablespoons sugar
1 teaspoon salt
2 1/4 cups white flour
1 1/2 teaspoons yeast

Italian Bread:

Ingredients


1 stick butter, room temperature
4 garlic cloves, minced
1 long loaf Italian bread, cut lengthwise
Directions


Score the bread in serving sizes, but don't cut all the way through the bread.
In a bowl, mix the butter and garlic together.
Spread the butter on the bread.
On a baking sheet, bake the at 375F for 8-10 minutes, on the top rack of the oven.
Broil the bread for 1-2 minutes to brown.

Answer 3

As far as I know there is no way to make bread without creating a mess. Unless I am mistaking the word bread, to mean anything that looks like a loaf of bread.

Many people buy a bread machine to avoid the need to knead the bread on the counter, therefore making a mess. Go purchase a bread machine, and call it home made.

Answer 4

A warm can of beer and 4 cups of flour. Bake at 400 until golden brown and buttter top when you take it out of the oven. Good and doesn't last long. Makes one loaf.

Answer 5

This is my recipe and it is exellent
1/2 cup of warm water
1 tablespoon of sugar
1 tablespoon of yeast
need to put aside for 15 min
-------------------------------------------------
In a big bowl mix together
8 cups of flours
1 tablespoon of sugar
1 tablespoon of salt
after it been mix you make a hole in the middle of the bowl
you put a piece of lard(crisco)like the size of an egg
1 3/4 cup of very hot water
1 3/4 cup of very cold water
and you put your yeast(that was aside for 15 minute)

Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary.
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.

Answer 6

Simplest receipt there is is to go to the market and buy a loaf

Answer 7

$1 and a car to get to walmart

Answer 8

Fresh homemade pita - made with half white, half whole wheat flour - are easy to make and delicious. They are best when baked on a baking stone or unglazed quarry tiles; you can also place them on a baking sheet.


1 teaspoon dry yeast
2 1/2 cups warm water (approximately 105 degrees F)
2 cups whole wheat flour
About 4 cups unbleached all-purpose or bread flour
1 tablespoon salt
1 to 2 tablespoons olive oil

You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.
This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:
Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads

White bread recipe:

1 cup milk
3 tablespoons butter
1 package (1 tablespoon) rapid-rising 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 degrees 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.

Answer 9

sorry dunno....