Bread Baking???

Question

Can anyone help me? i need a recipe for white plain bread WITHOUT a machine (done by hand)
please help ill be very grateful
thankyou!!

Answer 1

i got this recipe from vegweb.com and use it all the time as it really is soooo simple! i use less sugar and only a teaspoon of salt and if you don't have any packets of yeast, one packet is equal to 1 teaspoon.

be warned, you do get massive bread when you use this recipe so you might want to halve it the first time, otherwise you'll be eating bread for the next week! if that's what you want though, go for it!

Outrageously Easy BIG Bread

Ingredients:

2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour

Directions:

Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the sugar, salt, flour, and oil are measured in the exact amounts called for.

Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.

In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)

On a lightly floured cutting board or countertop, divide the dough into half. (If my partners home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).

After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy.

Serves: 2 huge loaves

Preparation time: Two and a half hours

Answer 2

This isn't your average "Stop and Shop sliced white" bread, but it is a "white" bread.

3+ cups bread flour
1 cup plus 3oz warm water
1 package active dry yeast
1 tsp salt

In large bowl combine flour, yeast and salt. Then add water and mix until very sticky (add more water as needed.) Let rest five minutes. Now sprinkle a few tablespoons of flour over the dough and knead 5-10 minutes until smooth and not too sticky (everything should be well combined.) Let rest five minutes. Knead 30 seconds, then place dough in a bowl and cover with a kitchen towel, and let rise 3 hours.

After 3 hours, dough should triple in size. Punch hole in center and knead 30 seconds. Form into 6-8 balls and place in a greased 8-9-inch round pan. Cover and let rise one more hour.

Bake at 400 degrees about 30-40 minutes (depending on your oven). You may have to take it out of the pan and let it rest on the oven slates to let the bottom cook more.

This is an ancient recipe found in Pompeii, Italy.

Answer 3

4 cups all purpose flour
2 1/2 cups lukewarm water
2 (1/4 oz.) pkgs. dry or compressed yeast
1/2 teaspoon salt
1 tablespoon vegetable shortening or butter
1 tablespoon sugar

Dissolve yeast in a little warm water. Add remaining water and mix. Add butter. Mix or sift together dry ingredients. Add half the flour, mixing with spoon or electric mixer. Turn dough out on a lightly floured board or other surface.

To knead, fold the dough over and push with the heel of the hand. Give the dough a quarter turn and fold over and push again. Continue this folding, pushing and turning procedure until the dough is smooth and elastic, usually 8 to 10 minutes.

Place the dough in a greased bowl, turning to grease the surface. Cover the dough with a cloth and let rise until double in bulk. To determine whether the dough has risen enough, press two fingers about 1/2" into the dough. If the indentations remain, the dough is ready to shape.

Punch dough down and cut into two equal pieces. Form each piece into a loaf shape and place in greased baking pans. Allow the dough to rise until double in bulk, about 1 hour and bake in a preheated 375 degree oven for 25 minutes or until the bread is golden brown.

Answer 4

Buy a copy of the Tassajarah (sp) bread book. Paperback available in most Borders or Barns & Noble.

Goes through all the steps and explains why. Also has other recipes for different kinds of breads.

One of the best bread baking books I've read in a LONG time.

Answer 5

Basic White Bread


2 cups plus 2 tablespoons whole milk
3 tablespoons unsalted butter
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon fine salt
Oil as needed

In a small saucepan, combine the milk, butter, and the sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.

Meanwhile, in large bowl, whisk together the flour and salt and set aside.

Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.

Transfer the flour mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot in the kitchen, until puffed and doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping side to seal and make a seam. Place seam side-down in a buttered 9x5 loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, about 2 to 2 1/2 hours.

Place a rack in the center of the oven and preheat to 400 degrees F. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.

Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles, on the bottom and top, or an instant read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.

Transfer the bread loaf to a cooling rack and cool completely before slicing.

Answer 6

Here's a website with a bunch of recipes for hand made bread:
http://www.breadinfo.com/hand.shtml
Potatoe bread is really good and pretty simple.

Answer 7

i love that heady scent! I as straight away as had the conception to market a product. It change into like that frozen bread dough you purchase on the nutrition market to bake at residing abode. diverse than it really is a lot more effective interior your potential. You bake it interior the oven and it makes your position heady scent like bread, and then you throw it away. It wasn't for the bread in any appreciate, only the heady scent. 8^) Up the restricted-access highway from the position I stay the restricted-access highway is going applicable previous between the biggest bread bakeries interior the global. became once you opt to heady scent it for a pair of mile of restricted-access highway! I loved it! Then eventually you opt to now no longer heady scent it anymore. It grew to change into out that brilliant warmth bread heady scent is made out of hydrocarbons that contribute to smog! so as that they made them sparkling out their exhaust. 8^<

Answer 8

it is pretty simple,

2 cups AP Flour
1 tsp salt
1 trsp of sugar
I package of active yeast dissolved in warm water with 1 tsp of sugar.
and water.
mix all dry ingredients, sift and add wet ingredients.
knead until desired texture