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September 14th, 2009 
admin I want to make some bread for my family of four, but all the recipes i look up requires a bread machine. How else can I make bread(any kind)?
Artisan Bread is the easiest to make and does not require special tools, but the starter needs to be maintained in the refridgerator.
http://www.artisanbread.info/
http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/
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Here are some yummy recipes, it’s a .pdf file to print. the Honey Whole Wheat Bread, Honey Apricot-Cinnamon Bread is good!
http://www.honey.com/downloads/artisanbrd.pdf
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http://www.painlessfrugality.com/2009/06/baking-your-own-artisan-bread-how-much-per-loaf/
http://www.recipe.com/recipes/bread/artisan/
http://www.anoregoncottage.com/2009/03/easy-artisan-bread.html
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There is a book called “Artisan Bread in Five Minutes a Day,” I’ve checked it out of the library and it is good!!
http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1252461530&sr=8-1
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Basic white bread recipe
» 1 packet dried yeast (7 g) – use a fresh new packet
» 4 cups high grade bread flour (or plain flour)
» 3 teaspoons sugar
» 2 teaspoons salt
» 1½ Tablespoons light extra virgin olive oil
» 200 ml milk
» 200 ml lukewarm water
Dough preparation and baking
1. Combine the lukewarm water (around 38°C or 100°F), yeast and sugar in a small bowl and let it stand for about 10 minutes until the yeast begins to foam. If the yeast does not foam it is too old. Do not continue making the bread with this yeast. Start again with a fresh batch.
2. In a larger bowl, combine half the flour, milk, oil, salt and yeast mixture, and stir until well combined.
3. Gradually mix in the remainder of the flour to form the dough. You may need to use your bare hands towards the end. Remember to wash, dry, and flour your hands first.
4. Transfer the dough to a lightly floured surface. Lightly flour your hands and knead the dough for about 10 minutes. The dough should be smooth and workable. You may need to continually flour your hands and or surface as you go.
5. Transfer the dough to a large lightly-greased bowl. Cover the bowl with a towel and stand it in a warm place for one hour to rise (proof) so that the dough roughly doubles in size. You can make a warm place by briefly preheating an oven for a couple of minutes then turning it off before placing the dough in it to rise. (Make sure the inside of the oven is not so hot that the towel ignites!). Alternatively, or in addition, place a separate bowl of boiling water in the switched off oven along with the dough.
6. When the dough has risen, transfer it to a lightly floured surface, and give it a few light punches to deflate it.
7. Form the dough into two loaves (any shape you like!) and transfer them to lightly greased loaf tins or an open tray.
8. Allow the loaves to rise for a further 45 minutes in a warm place (but do not deflate them this time!).
9. Preheat the oven 220°C (425°F) and bake the loaves for 20-30 minutes or until they turn golden brown on the outside and are cooked on the inside. Do not use the top tray of the oven as this could cause the outside of the bread to burn before it is cooked through. To test if a loaf is cooked, pierce it with a skewer. If the skewer comes out damp or doughy, reduce the heat to around 180°C (350°C) and cook a little longer, then test again.
Alternatively, you can use a bread machine on the basic bread setting, which saves a lot of effort and produces excellent results. Simply add the ingredients to the machine in the order listed above (or as stated in your machine’s manual), select the correct setting and press start. In around 3 hours you’ll have perfect bread!
Variations
Here are some variations on the basic white bread recipe. The ingredients listed for each type below are generally added after you’ve made the basic dough outlined above (after step 4). Try experimenting with your own combinations!
Cheese & bacon bread: ½ cup grated cheese, ½ cup chopped cooked bacon
Olive bread: 3 Tbsp chopped pitted olives, 2 tsp mixed Italian herbs (optional)
Onion bread: ¾ cup chopped onion
Tomato & basil bread: 1-2 Tbsp fres
References :
Probably the good old fashioned way: you knead it yourself! There are tons of recipes online for homemade bread. The key is to get good yeast and let it bloom by mixing it with lukewarm liquid, such as water. Add a little sugar, oil, and salt for the best flavor. Buy flours that are designed to make bread, without the bread machine. These flours are coarser and work well.
References :
you could choose to use the traditional way and make it from scratch
or you could buy a loaf of bread
References :
Classic Sandwich Bread
For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.
3 cups All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
*For added whole-grain goodness, substitute great-tasting 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.
**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
(I’ve made used this recipe to make both loaves and buns)
More kitchen-tested recipes here http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe
References :
English Muffin Bread
INGREDIENTS
2 cups milk
1/2 cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
1/4 teaspoon baking soda
DIRECTIONS
Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.
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Lemon Bread Recipe
Ingredients You Will Need
½ cup butter (softened)
1 cup sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
½ cup milk (could be skin or nonfat)
1 ⅔ cup flour
½ cup nuts (chopped)
1 lemon rind (finely grated)
Lemon Icing:
¼ cup sugar
Lemon juice (of one fresh lemon, juiced)
Preheat your oven to 350 degrees. Cream your butter and sugar together. Continue by adding in the eggs, and then the salt and baking soda. Add in the milk, flour and vanilla extract and mix thoroughly. Finally, add in the lemon rind.
Pour your bread mixture into a greased loaf pan. Bake for about 50 minutes and check if it’s finished by sticking a toothpick in to the center of the bread. If it comes out clean, it’s finished. Let the bread cool for about another ten minutes.
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This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.
Prep Time: 3 hours
Cook Time: 45 minutes
Ingredients:
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
Preparation:
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
Add salt, sugar, shortening, and milk to bowl. Stir.
Mix in the first 2 cups of flour.
If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.
References :
http://allrecipes.com/Recipe/English-Muffin-Bread/Detail.aspx
http://www.life123.com/food/baking/bread/a-delicious-lemon-bread-recipe.shtml
http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm
Artisan Bread is the easiest to make and does not require special tools, but the starter needs to be maintained in the refridgerator.
http://www.artisanbread.info/
http://www.foodess.com/2009/03/artisan-bread-in-five-minutes/
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Here are some yummy recipes, it’s a .pdf file to print. the Honey Whole Wheat Bread, Honey Apricot-Cinnamon Bread is good!
http://www.honey.com/downloads/artisanbrd.pdf
—-
http://www.painlessfrugality.com/2009/06/baking-your-own-artisan-bread-how-much-per-loaf/
http://www.recipe.com/recipes/bread/artisan/
http://www.anoregoncottage.com/2009/03/easy-artisan-bread.html
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There is a book called “Artisan Bread in Five Minutes a Day,” I’ve checked it out of the library and it is good!!
http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&qid=1252461530&sr=8-1
References :
Just use one of the recipes and don’t worry about.Do you think people have always used bread machines?
References :
You will possibly find that it’s not precise enough and is adjusted over too high a temperature range. Cooking takes place over a range of 100-250F and a degree of inaccuracy of + or – 10F is not critical. Cooking thermometers will reflect this.