Bread

Here are a couple of links you might find useful. Hope this helps! Good luck!

Website my mama uses a lot looking for recipes:
http://www.cooks.com/

For many different kinds of breads:
http://www.northpole.com/Kitchen/Cookbook/cat0006.html

These are my favorite recipes & a couple tips with them. They are both no hand kneading...which I love! During the 1 hour rising times I have found it works best to put the dough in the cold oven, but with a pan of very hot water sitting in the oven as well. This lets your oven get warm & moist, great for the yeast to do it's job! I do the same thing again after shaping the bread & putting it in the bread pans. During that rising time, just put another pan with very hot water, somewhere in the cold oven to create that wonderful moist heat. Then take the pan with water out when it's time to bake the bread, turn the oven on, & you'll have beautiful bread!

Wheat Bread
2 c warm water
1/3 c oil
½ c honey or 1/4 c honey & 1/4 c molasses
1 ½ t salt
1/3 c potato flakes
3 ½ - 4 c flour

Mix together water, oil, sugar, salt & 1 ½ c white flour. Beat until gluten forms -about 2-3 minutes with mixer. Add yeast mixture & rest of wheat flour, 1 c at a time. You want your dough to be sticky to the touch. The key to good bread is to have sticky dough. Use more flour if needed, but be careful to not use too much. If you add too much flour you will end up with bread that is hard & awful. If you have bread that falls, you needed more flour. The important thing is to keep it sticky. It really does set up some during the resting periods. Let rise until double – 1 -1 ½ hrs. Push down & let rise again - I most times skip this 2nd rise & it still works, but sometimes is nice to know you can do that 2nd rise, just for my timing. Push down & divide in 2 balls. Form into loaves & let rise in pan until double. Bake 350* 35-40 minutes. Remove from pan & brush tops with margarine for soft crust.

French Bread
Mix & set aside:
½ c warm water
2 T yeast
1 T sugar

Beat 5 minutes:
2 c hottest tap water
5 T sugar
2 ½ t salt
3 c flour

Add yeast mixture

Add:
3 c flour (more), 1 c at a time

Let rest 10 minutes, stir down. Let rest 10 minutes, stir down. Repeat 1 more time. Roll out ½ of batter on lightly floured surface. Roll up jelly roll fashion, tucking ends & place on greased cookie sheet. Put 3 diagonal slices across top of loaf. Repeat with other ½ of batter. Let rise 1 hour. Bake 350* 25 minutes. Rub top with butter when it 1st comes out of the oven. This recipe is wonderful & can be altered like crazy. I have used white flour, wheat flour & mixture of flours. I have used sugar or honey. I have added oats & all kinds of things to it. It's sweeter than the wheat bread recipe though.

www.recipezaar.com/196201
http://steamykitchen.com/blog/2007/09/10/no-knead-bread-r...
This are recipes for no-knead bread that some of my friends have been raving about. Of course, if you're wanting the stress-relieving therapy of kneading dough, my favorite recipe is in my Betty Crocker cookbook, so it's probably out there on the web as well. Not much smells better than baking bread, that's for sure!

I make homemade beer bread... it's super easy and super yummy!!! Just mix and bake.. no kneading, no rising.

1 12 oz can/bottle of beer at room temp (I use Bud Light, but you can use whatever)
3 cups self rising flour
3 tablespoons sugar

Preheat oven to 350. Lightly grease and flour bread pan. Mix beer, flour & sugar together & pour in bread pan. Bake for about 30-40 minutes. Depends on the oven. It's done when the top is a nice golden brown color. It's best served warm with butter. It also toasts well.

You can also mix in cheddar cheese and/or chives... or whatever you'd like.

It's yummy and always a crowd pleaser.

Hi! This recipe was in the latest edition of Mother Earth News. I'm a bread machine person when I don't have time, but this is a great recipe that's not too heavy on time by hand but is heavenly when you make it. It turned out fantastic for me! Great with soup, too.
http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-...

This is by far the best (and easiest) recipe I have found. Enjoy!

http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-...

Rose Petal Rolls

2 1/2 tsp. yeast
2 cups warm water
1/4 cup sugar
3/4 cup shortening
1 egg
4 cups self-rising flour (or reg flour w/ 2 tsp baking powder and 1 tsp salt)

Dissolve yeast in warm water
stir in sugar
beat in remaining ingredients
grease muffin pan
fill 1/2 full
bake at 400 degrees for 10 minutes or until done
batter may be stored in refridgerator.

Enjoy! This is an old family favorite!
S.

check onto the hillbillyhousewife website: www.hbhw.com you'll finda very easy recipe & if you ever want sourdough, or a little "tougher" (once you get the hang of it, you'll find it VERY easy) send me an email & set you up with more site. Personally, I'm striving for a good german bread. ____@____.com

HAVE FUN!!

This is my favorite bread recipe!!! Best part is it really is easy to knead and work with. It's on the sweeter side, but still really good.

INGREDIENTS
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

DIRECTIONS
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

OOPS! So Sorry. Didn't read the other posts until after I responded. Just realized that this recipe was already given. Glad someone else enjoyed the bread as much as I did.

Here is a great recipe I found for crusty bread. This type of bread is generally found in the European bakeries and hard to replicate at home, but I love crusty bread and this one turns out great! I used a non-stick coated dutch oven and it came out beautifully without all the kneading. Give it a whirl.

No Knead, Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf.
Adapted from The New York Times.

I really like this one. I use it for sandwich bread and make cinnamon bread. It's pretty sweet and I adjust it a bit (more whole wheat and less honey)

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Det...

K.

Beer Bread

1 can beer (any kind will do)
3 C self-rising flour
3 Tbsp sugar

Mix and pour into greased loaf pan. Bake at 350 for about 45 minutes.

Easy and tastes good.

What a wonderful thing! Baking homemade bread by hand is a tradition with the women in my family. Your family is sure to love it, as ours does. The taste simply cannot be matched with any store bought or bakery bread. And bread machines just aren't the same either. It is time consuming and for that reason, we usually do it at the holidays or in the winter when there is more time spent at home. We use the basic white bread recipe found in the Joy of Cooking. (and we double it, because once the family figures out that bread is being baked, it goes fast!) Enjoy!

Here's a tip for making bread that my aunt gave me because I kept killing the yeast. Run your faucet right between hot and cold. Just when the water first starts to feel warm, use it. After she told me this I have been so successful at making bread. Good luck (and enjoy!).

R.,

Please contact me at my email address and I will give you the most wonderful bread recipe. My email is: ____@____.com

D. Williams

i use the recipe in the better homes and gardens cookbook. i used to make homemade bread weekly and it was a good recipe. i'm not sure if it's online but the whole cookbook is pretty good if you were looking to buy. hope this helps:-)

I use the better homes and gardens cook book recipes for home made bread. I don't use a bread machine, either.