Best 4 Delicious Homemade Bread By Hand White Or Wheat Recipes

HOMEMADE BREAD

Steps:

• Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast).
• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
• First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
• Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
• Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
• Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

WHITE WHOLE WHEAT HOMEMADE SANDWICH BREAD

Steps:

• Microwave milk to between 95°F and 110°F. Add in yeast and 1 Tbs of sugar, stir and let sit until yeast is foamy and bubbled on top. About 5 minutes.
• Meanwhile, melt butter and set aside. Measure white whole wheat flour and 5 ounces (about 1 cup) of bread flour into a bowl of a stand mixer* with the salt and remainder of sugar.
• When yeast/milk mixture is ready, add it to the flour mixture with the melted butter. Fit stand mixer with a dough hook and turn on to medium speed until dough comes together in a sticky shaggy dough.
• Begin adding remainder of bread flour 1 to 2 tablespoons at a time until dough pulls away from sides of bowl.
• Lightly flour a clean work surface and your hands, and turn dough out onto surface. Begin kneading by pushing down and out with the palms of your hands. Rotate and fold and repeat. The dough will become less sticky as you knead, simply flour board and hands if dough sticks too much to handle, but do not over flour.
• Knead until dough is smooth and elastic, but slightly tacky. Grease a large bowl with a little bit of butter (or oil) and form dough into a ball. Place in bowl, rotate it to coat all sides with grease, and cover with plastic wrap. Rise until doubled, 45 mins to 1 hour.
• Get loaf pan ready by a lightly floured work surface. Turn dough out onto surface and gently press into a rectangle the same length as your loaf pan, and about 6 inches wide. Try to keep the dough even thickness.
• Roll dough up from the long edge, keeping it tight. Place dough into the loaf pan and cover with plastic wrap. Let rise until peeking up over the edge of the pan, about 45 minutes to 1 hour.
• After 35 minutes, preheat oven to 350°F. Check dough at 45 minutes, dough should fill out the pan, and when gently touched have a bit of resistance, but not feel dense. If needed let rise longer. When ready, brush top of loaf with reserved milk.
• Place in oven on middle rack and bake for 35 minutes.
• Remove from oven, and carefully remove from loaf pan immediately onto a cooling rack. Allow to cool completely before slicing or storing.
• Store in a plastic bag in a cool cupboard for up to 5 days. When slicing use a sharp serrated knife.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.