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Old 11-12-2009, 06:59 PM
Location: Anchorage
1,926 posts, read 4,025,116 times
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Please share one of your favorite Homemade Bread Recipes!

I'll go first....

1 1/2 cups warm water
1 teaspoon salt
2 tablespoons sugar
1 tablespoon Yeast (or one package)
1-2 tablespoons Oil or butter

1/2 cup whole grain (I like ground flax of oat Bran)
3 + cups flour (white)

I mix that all in my kitchen-aid then knead by hand.

Somewhere between the yeast and the mixing I can add any kind of spices or other goodies. Today I made an italian bread with 1 teaspoon each of basil and oregano. Also a garlic cheese bread with 3 teaspoons of that garlic seasoning stuff from Tastefully simple and 1/3 cup grated Cotija Cheese.

Let rise for 90 minutes or so
Punch down and shape
Rise for about 30 minutes or so
Bake anywhere from 350 - 425 for about 25-35 minutes.

Easy peasy lemon squeezy
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Old 11-12-2009, 08:06 PM
Location: SoCal desert
8,093 posts, read 13,223,984 times
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I'm so lazy.
My favorite is a simple beer bread, but I add cinnamon and raisins to the dough. The more the merrier!
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Old 11-18-2009, 09:37 PM
3,764 posts, read 7,468,356 times
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My favorite is from Tasajara Bread Book:

THREE LAYER CORN BREAD (Glorious & Wonderful!)

Be sure to use course ground corn meal so it can layer correctly. The center is a soft custard.

1 cup corn meal ( course ground works best)
1/2 cup whole wheat flour
1/2 cup unbleached white flour
2 teasp. baking powder
1/2 teasp. salt
1 egg
1/4--1/2 cup honey
1/4 cup oil
3 cups milk or buttermilk

combine dry ingredients.
combine wet ingredients
mix together
the mixture will be quite watery
pour into a greased 9'' x 9'' pan
bake 50 min at 350' or until the top is springy
one batter makes 3 layers. the corn meal settles to the bottom. the bran rises to the top, and in the middle you will have a custardy layer.
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Old 03-19-2012, 06:45 AM
Location: Islip,NY
17,486 posts, read 20,912,230 times
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Default Favorite Homemade bread recipes

Thought I'd share 2 bread recipes that my mom has taught me how to make:

Little Brioches:
2 pkgs active dry yeast
1/4 luke warm water
3/4 cup milk scalded
3 sticks butter
1/2 cup sugar
2 tsp salt
6 1/2 cups sifted flour.
5 eggs

Sprinkle yeast into very warm water (105-115 degrees F) and 1 tsp sugar and let stand for 5 minutes.stir until dissolved. In a bowl pour hot milk over sugar, butter and salt, stir and let cool to lukewarm. Add 2 cups of flour and beat well. Add Yeast and beat again. Cover and let rise until bubbly (about 1 hour) Stir down and add 4 eggs, beat well. Add the rest of the flour to make a soft sough. Turn out onto a floured board or countertop and knead until smooth and satiny. Put into a greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down and divide dough into 20 pieces. From each piece cut a small piece. Shape large pieces into balls (about the size of a tennis ball) and place in greased 2 3/4 inch muffin cups. Make an inentation in the center of each large ball by pressing tih your thumb. Press small balls into indentations. Secure them with a toothpick in the center. Let rise again until doubled (45 minutes) Mix 1 egg with Tbsp water and brush each muffin, Bake in a pre-heated 375 degree oven for 15 minutes. To freeze , wrap them in foil. You can re-heat them wrapped in foil on 300 degrees.
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Old 03-19-2012, 06:57 AM
Location: Islip,NY
17,486 posts, read 20,912,230 times
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Orange Marmalade Bread:

6 cups of flour
2 1/2 tsp salt
4 Tbsp butter
1/2 cup orange marmalade
1/4 cup of honey
1 cup rolled oats (not the instant kind)
2 cups boiling water
2 pkgs active dry yeast
1/3 cup luke warm water
1 tsp sugar

Put the rolled oat in a very large bowl and pour boiling water over them. Let soak until soft and lukewarm.

Next soak the yeast in water and sugar and let stand 5 minutes until yeast has grown. Whiole the yeast is growing start with other ingredients.

Add to soaked oats, honey, orange marmalade, salt and butter. By now the yeast has grown and is ready. Stir yeast into the above ingredients. Sitr in the first 2 cups of flour, then add 2 more cups. (I used my kitchen aid stand mixer for this, but you could do it by hand) The last 2 cups you knead in.Use a floured board or countertop and knead dough constantly folding it over and over.(about 15 strokes) If dough is sticky add more flour.The dough should be smooth an elastic. Shape into a mound and place in a greased bowl and cover with a clean dish towel. It will take several hours to rise. Should be doubled in soze a rise slightly above the bowl.

Cut down the dough anf divide in half. It will deflate. Divide the two halves and grease to bread loaf pans. Make sure dough has been pressed down evenly. Cover anf let rise again until dough rises above pans.

Put in a 325 degree oven for 50 minutes or until golden brown. Be careful not to bake too long. Bread is done when a hollow sound is heard when you tap the top. I use the back of a wooden sponn to test.

My mom has always said that bread always rises better on a warm sunny day.
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Old 03-19-2012, 04:40 PM
Location: Where the sun likes to shine!!
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This is a very easy and very good tasting bread. A friend from CD told me about it. It is from Allrecipes.

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Old 03-23-2012, 03:44 AM
Location: Tucson/Nogales
17,370 posts, read 21,213,499 times
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I've thrown in the towel with making yeast breads, and I've researched as to the what-to-do's, and what-not-to-do's, what I may have been doing wrong in creating past disasters, but given all the yummy no-yeast, quick breads out there, I'm gonna stick to that until another gambling urge comes my way!

I'm sure these breads are yummy, but....but....but....!
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