Calling all cooks!?

Question

I'm looking for the best bread recipe you've ever tried. I don't have a bread machine, and the best bread recipe I've tried has been from recipezaar which was called French Bread. My problem so far has been the texture inside the bread. It's just never as tender as the store bought kind. Can anyone help me?

And thankyou to those who have listed a gazillion websites, but I can do that myself. I'm looking for tried and true recipes from from other experinced bakers.

I DO NOT use a bread machine. I use the old fashioned method.

Answer 1

You wanna know why your's aint as soft and tender as the store bought kind. Is tender a good word for the description of bread??

Anyway, its because you are missing the vital ingredient to store bought lightness and freshness, tenderness if you will.

And that is Emulsifier 622 or something like that. Commercial bakeries over emulsify their bread so that it stays and appears fresher for longer.

Some people would also have you believe that these emulsifiers are carcinogenic, so I wouldnt rush out to by them.

Maybe you'll get used to "real" bread in time

Answer 2

If you want a more tender texture try using a recipe for homemade Itallian bread. It is much softer.

Answer 3

When I am in culinary school, it is a pain to make bread. Too much time spend on one loaf of bread. I dont think I want to do it again.

Answer 4

Easy French Bread

2 cups water (lukewarm)
1 pkg yeast
1 Tbsp sugar
2 tsp salt
5-3/4 cups flour

Dissolve yeast in water. Sift sugar, salt and flour
together. Add slowly to yeast mixture and work in
well. Dough will be sticky. Place in greased bowl and
let rise 1 hour. Punch down and shape in to 2 long
loaves on cookie sheet. Let rise 1 hour. Bake 425
degrees for 30-35 minutes. Brush with melted butter
and salt lightly with garlic salt. (optional)

White Bread
2 cups milk
5 Tbsp sugar
2 Tbsp salt
2 pkgs (1/4oz ea.) dry yeast
2 cups lukewarm water
12-13 cups sifted flour
5 Tbsp melted shortening

Scald milk, add sugar and salt. Cool to lukewarm. Dissolve yeast
in lukewarm water and add to lukewarm milk. Add 1/2 of the
flour and beat until smooth. Add melted shortening and remaining
flour or enough to make easily handled dough. Knead dough quickly
and lightly until smooth and elastic..about 5 minutes. Place
dough in greased bowl, cover and put in warm place free of draft.
Let rise until doubled in size, about 1-1/2 to 2 hours.

When light
divide into 4 equal portions and shape into loaves. Place in greased
pans. I sometimes sprinkle the inside of pans with sesame seeds.
Cover and let rise again until double, about 1 to 1-1/2 hours.
Bake in hot oven 425 degrees for 15 minutes and then reduce
heat to 375 degrees and finish baking, about 30 minutes longer
If the bread browns too fast put foil on top for the last 15 mins

Answer 5

SOURDOUGH BREAD

* 1 package (1/4 ounce) active dry yeast
* 3-1/2 cups warm water (110° to 115°), divided
* 7 cups all-purpose flour, divided
* 1/4 cup nonfat dry milk powder
* 2 tablespoons butter or margarine, melted
* 2 tablespoons sugar
* 2 teaspoons salt
* Cornmeal

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a “yeasty” sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350° for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown. Yield: 2 loaves.



Sweet Italian Bread
2 tablespoons yeast -- or2 small envelopes
3 cups very warm water
3 tablespoons oil
3 eggs
1 teaspoon salt
1 1/4 cups sugar
10 cups white flour -- up to 11

Dissolve the yeast in the very warm water. Add oil, eggs, salt
and sugar. Let foam for a few minutes. Add enough flour to make dough smooth. Place in a LARGE greased bowl (I reuse the mixing bowl) and turn the dough to coat it. Cover, let rise for 1 1/2 hours while you do something else! Punch down the dough. Turn over, let rise another 30 minutes. Cut dough into 5 or 6 portions (more if you want a smaller loaf
size). Let rise 10 minutes. Flatten dough, pressing out all of the air (yes that's right, flatten it!). Form into loaves and place on a greased floured baking sheet (or in greased floured loaf pans). Cover, let rise 1 more hour. Bake at 350 degrees for 25-30 minutes. Enjoy! (You can let loaves
cool and wrap them, put in ziploc bags and freeze to thaw, leave at
room temperature for an hour or wrap in foil and stick in a 300 degree
oven for 1/2 hour or so if serving hot)

Answer 6

Generally a bread machine is convienent, that doesn't mean it will make quality bread.
If you really want to make better bread, do away with the machine.

Answer 7

Alter the recipe depending on the hardness of your water supply and elevation above sea-level.

Answer 8

Food Recipe Website List

www.RecipeRewards.com
www.cookingclub.com
www.cs.cmu.edu/~mjw/recipes/
www.refdesk.com/food.html
http://asiarecipe.com
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www.1001MEDRECIPES.com
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www.tahtonka.com/food.html
www.cookingpost.com/recipe.cfm
www.teachersfirst.com/summer/na-recipes.htm
www.wisdomkeepers.org/nativeway/
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www.recipegoldmine.com/worldnativeam/nativeam.html
www.cooking-and-food.com/american-food/native-american-food.php.
www.cheftalk.com
www.native-american-online.org/food.htm.
www.notjustforveg.com
www.davidswebs.com/healthy/email.htm
www.diabeticcare.com/articles/recipes/bbread.shtml
www.archeolink.com/diabetic_cooking_anthrpology-of.htm.
www.vgs.diabetes.org/recipe/index
www.hersheys.com/recipes/
www.fabulousfoods.com
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www.sallys-place.com/
www.astray.com/reccipe
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