Fabulous Homemade Bread Recipes

Steps:

• In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
• Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
• Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
• Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
• Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

Steps:

• Pour warm water into a large, warm mixing bowl.
• Stir in sugar, salt, oil, 3 cups of flour, and yeast.
• Beat vigorously for 2-3 minutes.
• Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
• Allow dough to rest 10 minutes; then stir down.
• Allow dough to rest another 10 minutes and stir down again.
• Repeat this process until dough has been stirred down 5 times.
• Turn dough onto floured surface.
• Knead only enough to coat the dough with flour so it can be handled.
• Divide dough into 2 parts.
• Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
• Pinch ends to seal.
• Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
• Cover lightly and let rise at room temperature for 30 minutes.
• With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
• Brush each loaf with beaten egg.
• Bake immediately at 400°F for 20-30 minutes or until golden brown.
• Remove from baking sheet and cool on wire racks.
• *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.

Steps:

• Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
• Beat vigorously for 2 or 3 minutes.
• Stir in remaining flour until all dry ingredients are completely mixed inches.
• Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
• Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
• Let the dough rest for 20 minutes. (Time this.)
• At the end of the 20 minutes, punch the dough down; two punches should do it.
• Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
• Repeat the ten minute intervals five times.
• After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
• Divide the dough into 2 parts.
• Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
• Pinch end to seal.
• Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
• Allow the two loaves to rise for a further 30 minutes.
• With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
• If desired, sprinkle with sesame or poppy seeds.
• Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
• Remove from baking sheets immediately and cool.