Favorite homemade bread recipes?

So I don’t have a bread machine, and that seems to be an item that every bread maker uses now. What are your favorite homemade bread recipes that do not include spicy things (like jalapeno and whatnot) and doesn’t use a bread machine?

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#1 written by Michelle D
about 1 year ago

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This bread is so easy…

No Yeast Bread

Preheat oven to 400ºF.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)

Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1½ to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an ‘X’ into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.

Bread Glazes

Soft Buttery Crust: Brush loaves with softened or melted butter after baking.
Crisp, Shiny Crust: Brush loaves with a mixture of 1 egg and 1 tbsp water just before baking. May be sprinkled with poppy or sesame seed.

Delicatessen Bread Crust: Remove loaves from oven 5 minutes before done. Combine ½ tsp cornstarch and ¼ cup water and heat to boiling. Brush loaves with mixture and return to oven to finish baking.

Cinnamon Sugar Crust: Brush loaves with 2 tbsp melted butter; sprinkle with a mixture of 2 tbsp sugar and ½ tsp cinnamon.

Slightly Crisp and Shiny, Sweet Crust: After baking, brush loaves with a mixture of 1 tbsp each of sugar and water.
#2 written by Brandon L
about 1 year ago

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the answer is always C
#3 written by Obama A
about 1 year ago

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http://www.hamzazovice-hdnzik.fr.gd
We’re asking for your favorite homemade bread story. This could be an egg (or flour) -on-your-face tale of failure, it could be a memory of bread made for a special occasion, it could be an unexpected success or even a long-sought-for success. […] [C]reativity counts. […] [The deadline for entries is 30 August, 2007], and we’ll announce the winners one week later.
#4 written by Sweet_Di
about 1 year ago

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Banana Bread

3 1/4 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

4 eggs

2 1/3 cups sugar

1 cup vegetable oil

3 cups partly mashed bananas

1/4 cups creme fraiche or sour cream

2 teaspoons vanilla

1 1/3 cups walnuts

DIRECTIONS

Preheat oven to 350. Butter 2 9X5 pans and dust with flour. Mix together flour, baking soda, cinnamon, nutmeg, and salt into bowl. Beat together eggs and sugar with electric mixer until thick and pale mixture forms a ribbon when beater is lifted. Mix in bananas, creme fraiche, and vanilla. Fold in flour mixture and walnuts. Bake for 1 to 1.2 hours!
#5 written by Major Eyeswater
about 1 year ago

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Basic Yeast Dough

1 pkg yeast (2 – 1/4 teaspoons)
3 cups of bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oleo, butter or vegetable shortening
1 tablespoon powdered milk (optional but it makes a nice, soft bread)
1 cup of water no hotter than 120 degrees F

In a large bowl, dissolve the yeast in 1/8 cup of warm water, 110F to 115F degrees and a small pinch of sugar to feed the yeast. Let sit 10 minutes or until foamy.

Add the rest of the water, powdered milk, shortening and 1 cup of flour. Beat well. Add salt and more flour. If you’re using an electric mixer, it might begin to labor – use a wooden spoon to stir in as much flour as you can. Dump the dough out onto a clean surface and knead the rest of the flour into it.

Grease a large bowl and put the dough into it, turning it over so that the top of the dough is greased as well. Cover with a towel and let sit in a warm place one hour or until doubled in size.

Deflate the dough and shape into a loaf or buns as desired. Let rise another 30 minutes or so, until puffy. Bake in a preheated 375F degree oven for approx 11 minutes for rolls – a loaf of bread will take longer.

Makes 1 loaf or 8 sandwich buns, 12 dinner rolls or 24 tiny rolls
#6 written by icybicycle
about 1 year ago

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Irish Brown Bread
1 loaf (about 1 3/4 lb.)

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter or margarine
2 cups whole-wheat flour
1/4 cup regular or quick-cooking rolled oats
1 1/2 cups plain nonfat yogurt
Milk

Preparation

1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs.
Stir in whole-wheat flour and oats.

2. Add yogurt; stir gently.
If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball.
Set on a lightly greased baking sheet.
Pat into a 7-inch circle.
With a floured knife, cut a large X on top of loaf.

4. Bake in a 375° oven until well browned, about 40 minutes.
Cool on a rack.
Serve warm or cool.
#7 written by Mr. Grummp
about 1 year ago

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I hate hard crusts and coarse-crumbed homemade bread. I’ve made bread by hand and in a machine and never been satisfied until yesterday, when I used the following recipe to make this incredibly soft bread. No bread machine necessary.

SOFT WHITE SANDWICH BREAD
This Amish White Bread recipe is simple and makes perfect sandwich bread! This recipe makes a sweet, soft white bread that’s perfect for sandwiches, toast, rolls, or just on it’s own! Wheat flour can be substituted, if you prefer for an equally as yummy wheat bread!

* 2 cups warm water (110-115ºF)
* 2/3 cups white sugar
* 1-1/2 tablespoons active dry yeast
* 1-1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour

Step1: Using a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to proof until yeast resembles a creamy foam.

Step2: Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.

Step3: After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into loaf shape, and place into two well oiled 9 by 5 inch loaf pans. Allow the dough to rise for thirty more minutes, or until dough has risen about one inch above the pans.

Step4: Bake the loaves at 350ºF for about thirty minutes, until golden brown on top.

Let it cool completely before you try to slice it, and a use a sharp, serrated blade.

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