How To Make Bread (without a bread machine)
introHow To Make Bread (without a bread machine)
This is an easy, basic recipe for bread and does not require much skill. There is more than one way to make bread, this is one of them.
Don't worry if it's not the way your mom used to make it, bread making is not an exact science... :-)
step 1What you'll needYou will need:-Yeast (2 Tbsp.)-Hot-ish water (2 cups)*-Bread flour (5 cups total, 2 for the sponge and 3 for later. (NOT regular flour))-Sugar (2 Tbsp.)-Salt (2 tsp.)-Oil (2 Tbsp.)-3 loaf pans-Quick read thermometer-Oven (well, duh)*Hot-ish means between 80 and 100 degrees farenheit. much colder …
step 2Make the spongeStart by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt. This is called the sponge, what you are doing is getting the yeast warm, happy, and ready to go.Let this sit for about 8 or 10 minutes, it'll be ready when it's bubbly.
step 3add some flour and knead itNow you need to add about 3 more cups of flour. I added a little less this time, it really depends on the humidity and how exact your measurements were in the sponge step.Sometime after the first cup and a half it'll get too thick to stir. At this point you should flip it onto a clean floured su…
step 4let it rise...let it rise in a warm place for about 45 minutes to an hour. It should be about doubled in size by the time it's finished.
step 5Put it in the loaf pansPunch the dough down (Yes, punch it. Have at it. Beat the heck out of it. Just don't make a mess), then divide it into 3 parts. Spray the pans and put the dough in. Let it rise again in the pans (covered) until it looks like the second picture.
step 6Bake itPreheat your oven to 350 degrees and put the loaves in.Bake them for about 25 minutes. Your quick read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.
step 7Eat the stuff!Man that bread is good. My brother and I ate a whole loaf shortly after it came out of the oven. You can do so much with this recipe it's not even funny. Well, maybe it is a little......You can add nuts, roll it out and add cinnamon for cinnamon swirl bread, add your favorite spices, etc.It's you…
| Its really a Laymen bread making.May God bless you man
|
| hi i love this ible i read through it and seen u wrote 80-100 i been
reading through a new bread book and it says 110 to 115 was wondering
your opinion on it
|
| I want to make bread that includes a vegetable of some variety. My first instinct is to add finely shredded spinach. I would also love to try with broccoli.
Any advice on when and how to add such things?
Thanks!
|
| Ok, I went ahead and made this bread. One loaf was plain, one got a treatment of Spinach that had been food processed to fine confetti size and one got the Spinach but was baked into 4 smaller roll style loafs.
Plain loaf is already gone and it was yummy!
|
| what would happen if you were to use regular flour? |
| Bread flour has malted barley flour and some additives in it. The
barley gives the yeast more stuff to eat and makes the bread rise
better. The other stuff apparently helps with the consistency as well.
Use bread flour if at all possible. |
| Nov 6, 2009. 5:08 PMMT-LB
says:
i made it, but i mistook the 2 tsp of salt for 2 tbsp, and it wasnt
edible. but it was so easy i will make it again with less salt
|
| Nov 4, 2009. 9:29 PMLulu82
says:
This bread is sooo yummy, I made a batch earlier and used it to make
hotdog and cheese buns soo good that my boyf ate them all up I am making
another batch. mmm
|
| This bread is my new god. Srsly, it's that awesome.
|
| Made the bread for the third time and it's still bada$$!!!! Love it.
|
| thanks for the recipe! my dough is rising as i type here. |
| Oct 4, 2009. 1:55 AMsomarx
says:
thx it's really useful i added some olives inside the bread yummmmmmmmy |
| im on the first rise and it doesnt look anything like yours, its hard
and hard to knead so im letting it rise to see what happened, can i put
in some water to see? |
| sorry, can i put in some water to see if it looks better |
| MMM! That tasted delicious! Great instructions AND recipe! |
| im currently on this step, have put it in the airing cupboard :)
its a really good recipe.. and clear instructions.. thankyou :)
|
| I am so grateful, I could build a dream business with this. thanks |
| If you're having trouble with your yeast try the baguette yeast sponge.
Mix however much yeast your recipe calls for with about 1/3 the amount
of total flour. Add enough water to make a thick batter and let it rise
overnight. Then follow the recipe normally. This adds a lot of flavor
to the bread. Sometimes I do I quasi-sourdough by adding a half cup of
flour and a bit of water to the sponge every twelve hours until I have
about 2/3 the amount of flour the recipe calls for. This is kinda in
line with abhix1's "It just takes longer to rise", but at
least now you have an excuse. Just put it in an off oven and try not to
think about it. :) |
| Aug 1, 2009. 2:55 PMsymbe
says:
Thanks a bunch, I have just baked a lovely bread. This is my first time |
| You're very welcome! Glad it turned out nicely. |
| When you say Oil what kind have you tried? I'd go with Olive, but I'm
curious in what you have chosen? |
| Jul 1, 2009. 6:50 PMMuzhik
says:
After dividing the dough, roll it out and sprinkle it with chocolate
chips and sugar. Roll it up and put it in the pan seam-side down, then
let it rise and bake. Serve with children and milk. Or skip the
children and eat it all yourself with tea. (Children take too long to bake.) |
| And they won't fit in my oven. |
| Jul 2, 2009. 9:36 AMMuzhik
says:
Go to http://www.rocketstove.org/
, click on the "Bread Oven" item on the left side, and
download the "Rocket Baking Oven Construction Manual" PDF
file. Size up as needed.
Then do a Google search on using high-fructose corn syrup as a mortar to
cement various baked items when making your house, and you'll be good to go. |
| Never did see a response on making it wheat bread instead? Anybody have
a process or another recipe to point me to? I don't like cooking with
refined flour. Andy |
| Jun 27, 2009. 12:43 AMycc2106
says:
Whole wheat, brown beard is much easier to make - White bread is
unedible if it doesn't rise enough. |
| Any tips on making this a whole wheat or graham flour recipe? Or maybe
point me to another recipe? Looks good BTW! But I don't eat refined
flour anymore unless I have no choice :) |
| Two questions. Can you use a dough hook in a mixmaster instead of
kneading by hand and if the dough is really stickey does in need more
flour? Thanks, Eddie |
| Jun 23, 2009. 2:37 AMtgzuke
says:
Be careful to set the mixmaster to a low speed while mixing. Dough can
burn out your motor and/or overknead the dough. My kitchen-aid mixer
requires only around six minutes to achieve correct firmness on its
second-lowest setting. Overkneaded dough will have the look and
consistency of chewed bubble gum, and will never recover, no matter how
much flour you add, so be sure to check the dough early and often. |
| Salt is not add to a sponge salt slows down the yeast also kills the
yeast and makes the dough tough. Third generation baker. |
| In this case slowing down the yeast is the goal. Once you add the flour, though, it doesn't make much of a difference. |
| I just made the bread and it is great! I coated the top of the loaf with
egg white and meted butter before i baked the bread, and it gave the
loaf a crisp and golden crust. Thanks for taking the time to put up the
instructions! |
| That's a great idea! Glad this was useful to you, and thanks for the positive feedback! |
| I made the bread today and it was really good. I make a lot of things
from scratch at home, up until this point, I hadn't made bread. It was
amazingly easy. Its was also a cool thing for my 4 1/2 yr old join in
with. Thank you for the instructions. |
| You're very welcome! Glad it worked. |
| I made this bread once already, it came sooo good! I am making it righ
now again, one loaf with ham inside. Thank you sharing! |
| The ham sounds good! also try Chop Block with the same dough. Glad you liked it, thanks for commenting. |
| Ok when I made this my loafs kind of dropped like chesse cake does when
someone slams a door while your cooking it, do I need to let it rise
higher they were about the hight of the loaf pans before I put them in oven |
| The loaves should be not quite doubled in size when you put them in the oven. Did you let yours rise for too long? |
| Apr 17, 2009. 1:32 PMdougyd
says:
brilliant, worked a treat! |
| Apr 10, 2009. 11:14 PMRhiKemp
says:
Wow! I googled 'How to make bread' and you were the first link and I am
so glad I went onto this page, I love it and it's made me very excited
about making bread (have never done it before, can you tell!) But I was
just wondering, I doubt my partner and I would be able to eat 3 loaves
before they start to go off so I was wondering, how would it go if we
halved (well, thirded) the ingredients, would that work? |
| You could make two loaves and just not let them rise as long. They'd probably be a little more dense. You can also freeze the finished product. Let me know how it goes! |
| I have never made bread before, am worried about this tempature thing.
Now what happens if my water wasn't quite warm enough and the yeast
doesn't activate as quickly. It's been 10 minutes and not quite as
bubbly as it should be. Can I still go on with the next steps or wait
longer? I might not even get a response in time to figure this one out.
:) I guess I'll see what happens. |
| Apr 9, 2009. 7:52 AMabhix1
says:
cantxcape, If your yeast is good, the tempature is not that critical.
It just takes longer to rise. you can even put your bread in the fridg
to rise. Good luck |
| two questions--can I substitute Wheat Flour in this recipe-- and can I
use less salt without impacting the recipe? thanks |
| Do you use dried yeast or real yeast! I don't want it to taste like
yeast. Thanks! |
| if you mix all ingredients right including the yeast (active Dry) comes
in a packet you can find it at your local grocer, well if you mix it
right your bread will come out great , which means it will rise awesome,
if you mix it wrong it will be flat, and for the taste you cannot taste
it if you mix it right. well good luck and have fun!!! |
| This uses yeast, but there are plenty of non-yeast recipes around.
Personally I'm quite fond of irish soda bread, which has a good, rich
flavour to it and, since it doesn't use yeast, would be ideal for your purposes. |
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