Free Bread Recipes

Basic White Bread

Quick Mix Method:

1. Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
2. Heat milk, water, and 2 tablespoons oil in a saucepan over low heat until very warm.
3. Add liquid to flour mixture; beat on high speed of electric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough.
4. Turn onto lightly floured surface and knead until smooth and elastic (5 to 10 minutes).
5. Cover dough with bowl or pan; let rest 20 minutes.
6. For two loaves, divide dough in half and roll out two 14 X 7 inch rectangles; for one loaf roll out to 16 X 8 inch rectangle.
7. Roll up from narrow side, pressing dough into roll at each turn, Press ends to seal and fold under loaf.
8. Place in 2 greased 8 X 2 X 2 inch loaf pans or 1 greased 9 X 5 X 3 inch loaf pan; brush with oil.

Let rise in warm place until double in bulk (30 to 50 minutes). Bake at 400F 35 to 40 minutes. Makes 2 pound loaf or 2 one pound loafs.

White Bread Index

• Basic White Bread
• Old Fashioned White Bread

Old Fashioned White Bread

Mix:
5 To 7 cups of white flour
2 cups warm milk (110-120 F.)
1/3 c rye flour (optional)
2 tablespoons Sugar
1 c wheat bran (optional)
1 pk Active dry yeast.

Stir well until the yeast is completely dissolved, and allow the yeast to proof. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 Tbsp salt.

You may add 1/3 cup of rye flour at this point.

Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff. Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky. Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from their pans, and put them back into the oven for a few minutes longer so the outside become crispy.