Best 5 Very Basic Bread Recipes
**Indulge in the Art of Bread Making with Our Collection of Basic Bread Recipes: A Culinary Journey for Bakers of All Skill Levels**
Embark on a delightful culinary adventure with our curated selection of basic bread recipes, designed to cater to bakers of all skill levels. From the classic white bread, a staple in many households, to the wholesome goodness of whole wheat bread, each recipe offers a unique taste and texture that will tantalize your taste buds. Unleash your inner baker and embark on a journey of kneading, shaping, and baking as you transform simple ingredients into golden-brown loaves of perfection. Whether you're a seasoned baker or just starting your bread-making journey, our collection of recipes provides a comprehensive guide to crafting delicious, homemade bread.
VERY BASIC BREAD
Crusty on the outside, fragrant, yielding yet chewy on the inside. Tangy. Buttery. Earthy. You know, I don't care what those armies of carbophones chant; bread is the ultimate comfort foot. If you take a look at the following procedure, you'll see that it starts with a very wet batter made up of yeast, honey, water, and a small amount of flour that is refrigerated overnight. This is called a sponge - or a biga in Italy, or a poolish in France (in honor of Polish bakers...long story) - and it will provide the final loaf with the complex flavors (especially acidity) associated with a full-on sourdough. Yes, this step will take more time and yes, your patience will be rewarded. Note: As the starch sets and the surface cools, the bread will crack and pop like a bowl of Rice Krispies. The sound used to scare my dog, but don't let it scare you. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Breads
Time 13h30m
Number Of Ingredients 10
Steps:
- Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the filtered water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
- Place the remaining 11 ounces of flour, the remaining 3/4 teaspoon yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low until it just comes together, 2 to 3 minutes. Cover the dough in the bowl with a kitchen towel and allow to restThis allows the flour to hydrate and the gluten structures to relax for easier kneading. for 20 minutes.
- While the dough is resting, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
- After 20 minutes, knead the dough on medium speed until you are able to gently pull the dough into a thin sheet that light will pass through, 5 to 10 minutes. The dough will be sticky, but not so sticky that you can't handle it.
- Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, 1 to 2 hours.
- Once the dough has doubled in size, turn it onto a countertop, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
- Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with a kitchen towel and allow to bench proof until you poke the dough and it quickly fills back in where you poked it, about 1 hour.
- Place a baking stone (at least 10-inches across) on a rack in the bottom quarter of the oven and crank the oven to 400ºF. DO NOT PUT STONE IN A HOT OVEN.
- Combine 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210ºF, remove to a cooling rack and allow to sit for 30 minutes before slicing.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
VERY BASIC EASY WHITE BREAD
This is a double loaf recipe I first saw used in a Community Kitchen, culinary arts training program for disadvantaged people in Portland, Maine. No sugar? That's what I said... I usually proof my yeast with a teaspoon or so of sugar, but I assure you the recipe works without it... And it's very simple.
Provided by Bill Hodgkins
Categories Yeast Breads
Time 3h20m
Yield 2 Loaves
Number Of Ingredients 6
Steps:
- In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
- Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
- Cover with plastic wrap and leave in a warm place to rise until doubled in size.
- Punch down dough.
- Divide into two equal pieces.
- Shape and place in pans, cover and allow to rise until doubled.
- Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 1419.2, Fat 4.4, SaturatedFat 0.7, Sodium 2346.1, Carbohydrate 295.5, Fiber 12.6, Sugar 1.1, Protein 42.8
EASY WHITE BREAD
A great recipe for an electric breadmaker - or do it the traditional way
Provided by Good Food team
Categories Side dish
Time 2h50m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Tips:
- Activate the yeast properly: Before adding the yeast to the dough, activate it by dissolving it in warm water and sugar. This will help the yeast to grow and produce carbon dioxide, which is essential for the bread to rise.
- Knead the dough until it is smooth and elastic: Kneading helps to develop the gluten in the flour, which gives the bread its structure and elasticity. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: After kneading, let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. This will give the yeast time to produce carbon dioxide and cause the dough to rise.
- Bake the bread at a high temperature: Baking the bread at a high temperature will help to create a crispy crust and a fluffy interior. Bake the bread at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Conclusion:
Making basic bread is a simple and rewarding process. By following these tips, you can make a delicious and fluffy loaf of bread that is perfect for sandwiches, toast, or just eating plain. With a little practice, you'll be able to make basic bread like a pro! Happy baking!
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