Anyone have any good yeast bread recipes or bread books?

Question

Noone seems to bake yeast bread anymore or else they use a bread machine. I am looking for some good recipes for a variety of yeast bread recipes.

Answer 1

I'm a bread baker! I love it. I usually do rolls rather than loaves, for easy portion control. You should check out King Arthur Flour's website... they are dedicated to scratch bakers of all kinds!

EASY YEAST ROLLS

2 cups of warm water
2 1/4 tsp. yeast
½ cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter

In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2½ cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350ºF until golden.

Answer 2

POTATO YEAST BREAD

1 1/2 c. lukewarm water

Add: 2/3 c. sugar 2 tsp. salt 2/3 c. Crisco or shortening 2 whole eggs, beaten 1 c. lukewarm mashed potatoes (instant) 6 to 7 c. flour (as needed)
Mix yeast, sugar, water, salt and beaten eggs. Add potatoes and Crisco. Add remaining ingredients. Cover with a warm damp cloth. Raise in refrigerator. Bake 350 degrees for 20 minutes.

Note: You can make doughnuts by using potato yeast bread recipe. Roll out and cut into doughnuts. Fry in hot Crisco until brown. Drain on paper towel.


DOUGHNUT GLAZE:

Melt 1/3 cup butter in saucepan.
Blend: 1 1/2 tsp. vanilla

Stir in:

One tablespoon at a time, until glaze is of proper consistency. Drop doughnuts into glaze. Glazes 1 dozen.

Answer 3

I subscribe to Taste of Home magazine and they have wonderful recipes. Here is a web site for some yeast breads.

http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=yeast+breads

Answer 4

Average White Bread
.
4 1/2 t Dry Yeast
2 T sugar, divided
1/3 C Warm Water (105º to 115º)
1 Egg
2 cups milk
2 T Olive Oil
2 t Salt
2 t Water
1 T Poppy seeds, Sesame seeds or Wheat germ (optional)
6 3/4 C Flour, divided (for rye or wheat, substitute 1 cup for of the white flour)

1. Lightly spoon flour into dry measuring cups; level with a knife.

2. Dissolve yeast and 1 t sugar in warm water in a large bowl; let stand 5 min. Add 4 ½ C flour, 5 t sugar, milk, egg, oil and salt; beat at medium speed of a mixer until smooth. Stir in 2 C flour to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º) free from drafts, 45 minutes or until doubled in size.

4. Punch dough down; cover and let rest 5 min. Divide equally for 2 large loaves, or 3 small. Working with 1 portion at a time (cover remaining dough to keep from drying out), form loaves on a floured surface. Place loaf in loaf pan coated with cooking spray. Cover and let rise 30 min. or until doubled in size.

5. Preheat oven to 375º.

6. Uncover dough; using a sharp knife, make a cut length wise on top of loaves. Sprinkle with poppy seeds. Bake at 375º for 25 minutes or until loaves sound hollow when tapped. Remove from pan immediately; let cool on a wire rack.

7. You can make Kaiser Rolls, Loaf bread, Grinder Rolls, Onion rolls, etc. For Onion Rolls, dice onions, toast them, and then cool on a paper towel before adding to the dough.