How can i make bread without a breadmaker?

Answer 1

Well, just as everyone else said, but when you let your bread proof (rise) make sure it is in a draft free location.

Answer 2

You can use a bread machine mix and follow the instructions on the box or use a recipe and measure the ingredients. In either case, the water in which you dissolve the yeast should be a little warm to the touch -- too hot will kill the yeast, too cool will not active it. When all the ingredients are mixed together, you can knead it by hand or use a mixer with dough hooks if you are lucky enough to own one.

To knead by hand, turn the dough out onto a floured board, flatten it with your hand, and fold it in half. Turn it a quarter turn and flatten it again. Repeat several times.

After kneading, put it back in the bowl, cover with waxed paper or oiled plastic wrap and let it rise in a warm place (80F or warmer) until double in size, 30-60 minutes. It you let it rise too long, it will fall and not rise again after being shaped. This will be too heavy and chewy.

Shape into a loaf or rolls, place in a greased pan, cover and let rise again until double. If it rises too long this time, it will rise too much, have big air pockets and be spongy, or will fall.

Bake according to the recipe. The bread is done when it browns and pulls away from the pan. You also can test it by inserting a toothpick in the middle as you would a cake, or by turning it out in your hand (covered with an oven mitt) and thumping the bottom -- you want it to sound hollow.

Answer 3

Buy a bag of King Arthur Whole Wheat Flour and use the recipe on the bag. You'll have to be carefull about the temperature of the water when you add it to the yeast. You'll have to do the work that the breadmaker does; kneading twice and letting it rise twice, then just put it in a loaf pan (I prefer glass) and bake it for 35 minutes or so at 350°F.

Answer 4

I have made homemade bread for years and have never used a "breadmaker". Doing it the old-fashioned way is a most rewarding process - mixing the dough, kneading the dough, punching down the dough, shaping and baking the loaves....

It will make you sweat. It will build up your muscles. It will stimulate your senses. It will satisfy your stomach. AND it will win you many friends in the end.

There are many good books, good receipes available on the Internet. But the main thing is to do it and keep doing it and experiment and enjoy it....

It takes time but IT IS WORTH IT.

D

Answer 5

This recipe has never failed for me...easy and no bread maker required!

Batter White Bread

1 package dry yeast
2 tbsp Crisco shortening
1 ½ c. warm water
2 tsp salt
2 tbsp. Sugar
3 c. all purpose flour

Dissolve yeast in warm water. Mix Crisco, sugar, salt and 1 ½ c. flour in a large bowl. Add yeast, stirring constantly. Beat vigorously as you add the rest of the flour.
Cover with cloth and let double in bulk in a warm, but not hot place.
Do not punch but stir down. Spoon batter into 10 inch loaf pan and pat with floured hand to shape.
Let rise, covered, another 30 minutes. Bake 45 minutes at 375 degrees.
Cool slightly and remove from pan. Loaf should have a ‘hollow’ sound when thumped on the bottom. Place loaf on rack and brush top with melted butter.

Answer 6

If you have a stand mixer, making bread without the machine is a real breeze. You just use the dough hook.

I mix the ingredients, knead and wait for it to rise. The best way to let it rise is in bowl covered with a damp paper towel. You then put the bowl in the oven with the door closed and the light on (no heat). When the bread dough has risen, then you can egg wash it (if desired) and bake it.

Answer 7

We let ours rise in a warm place or in a bowl covered with a towel, and then bake it in the oven.
Look for recipes that aren't meant for bread machines.
Here are some links I found~

http://www.recipezaar.com/41695

http://www.recipezaar.com/10478

http://www.recipezaar.com/45000

Also, a professional told me that if you use oil instead on flour when kneading the dough,(and we watched her do it) that it works much better, is not sticky, and, if you use flour, the more you add the heavier the bread is.

Answer 8

Get a loaf pan, a good receipe, knead the bread by hand, let it rise and bakes as indicated...it is exceeptionally good.

Answer 9

Here is a link to instructions for making bread the old-fashioned way:

http://busycooks.about.com/library/lessons/blbread101.htm

Answer 10

the old fashioned way. get a recipie, let the bread rise in a pan, bake it. There you go.