Homemade Bread?

Question

I am so sick of the crappy bread I get at the store and don't have any decent bakeries near my home so I wanna start making my own.

Any good receipies, hints or tips?

Not much of a fan of white bread..more into ryes, pumpernickel, whole wheat and otherwise grainy breads.

Answer 1

Buy or check out from the library "The Bread Bible" by Rose Levy Beranbaum. She's got everything in there from whole grain breads to sourdoughs, ryes, and pumpernickels- plus a ton of information on making starters, the best equipment to use, and how to change the recipe depending on whether you're doing it by hand, with a food processor, or with a stand mixer. I've owned the book for a couple years now and it's amazing.

Answer 2

I am planning on baking this one soon---

CARAWAY SEED CHEESE BREAD

Ingredients
2 packages dry yeast
1-1/2 cup warm water
2 tablespoons sugar
2-1/4 teaspoons salt
2 cups flour
2 beaten eggs
1/4 cup caraway seeds
2 cups grated strong American or cheddar cheese
4 cups flour


Yields
2 loaves

Preparation Instructions:

Dissolve yeast in 1-1/2 c. warm water. Add sugar, salt, 2 c. flour and 2 beaten eggs. Add caraway seeds and cheese. Then add 4 c. flour starting with 2 c. and increasing slowly. Mix until all flour is absorbed and the dough is soft and pliable. Knead in 1/4-1/2 c. more flour until smooth and bubbles break on the surface. Let rise til double (about 1-1/2 hrs). Punch down. Allow to rise again (1/2 hr.) Punch down and rest dough 10 minutes. Divide into 4 sections. Braid 2 ropes together and place against side of bread pan to rise again. Brush with butter. When risen bake at 350 degrees for 35 minutes. Yield = 2 loaves. Brush with butter after baking for a soft crust. Don't brush with butter if crust is to be crispy.

Helpful Hints
The amount of flour used varies with the weather, type of flour and temperature. Dough should be soft and pliable.

Answer 3

HOMEMADE RAISIN BREAD

2 pkgs. dry yeast
1/2 c. warm water
3 tbsp. sugar
2/3 c. shortening
1 1/3 c. milk
1/2 c. sugar
1 1/2 tsp. salt
6 - 6 1/2 c. flour
2 eggs, beaten
1 c. raisins
2 tbsp. butter, melted

Dissolve yeast in warm water; stir in 3 tablespoons sugar, let stand 5 minutes. Combine shortening, milk, 1/2 cup sugar, salt in saucepan and heat until shortening melts; remove from heat. Cool to lukewarm.
Combine yeast mixture, shortening, mixture, 2 cups flour and eggs in large bowl; beat well at medium speed of electric mixer. Gradually stir in enough flour to make a soft dough. Turn dough out on floured board and work in the raisins and knead until smooth. Place in well greased bowl; cover and let rise for 1 hour. Punch dough down. Divide into 2 loaf pans. Let rise again. Bake in 350 degree oven for 25 minutes

Answer 4

*********EASY WHITE BREAD
Generously grease two 9x5 inch loaf pans. 1/4 c. sugar 1 tbsp. salt 2 pkgs. active dry yeast
Combine in large mixer bowl. 1/4 c. cooking oil
Heat in saucepan over low heat until warm.
Add warm liquid to flour mixture. Beat 1/2 minute at low speed, 3 minutes at medium speed. By hand, gradually stir in 4 to 5 cups additional flour to form soft dough.
Knead on floured surface until smooth and elastic about 1 minute. Cover dough; let rise in warm place until light and doubled in size 45 to 60 minutes. Punch down dough. Shape into two loaves. Place in greased pans. Cover; let rise in warm place until light, 30 to 45 minutes.
Bake at 350 degrees for 40 to 50 minutes until loaf sounds hollow when lightly tapped. Remove from pans immediately. Cool on rack before slicing.
To make whole wheat or oat bread replace one cup white flour with either whole wheat or oat and use 1/4 cup brown sugar instead white.

Answer 5

Try allrecipies.com. If you really want good bread, go to your public library, and get an old cookbook say from the thirties. Thats where you get the real old fashioned recipies. Good eating.