My Favorite Easy Bread Recipe


Making your own fresh baked bread is one of the many great rewards of living a homesteading lifestyle, and while there are a bunch of recipes out there for delicious bread, for those of us that are super busy and want something quick and easy then I think this recipe is the best.

 

Easy Bread Recipe
This bread recipe is one of the best tasting and easiest out there.
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
2756 calories
576 g
0 g
8 g
81 g
1 g
1244 g
4754 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
1244g
Amount Per Serving
Calories 2756
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 4754mg
198%
Total Carbohydrates 576g
192%
Dietary Fiber 22g
90%
Sugars 2g
Protein 81g
Vitamin A
0%
Vitamin C
0%
Calcium
13%
Iron
50%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups warm water
  2. 2 teaspoons yeast
  3. 2 teaspoons salt
  4. 5-7 cups all-purpose flour
Instructions
  1. Mix the yeast into the water.
  2. Combine the salt with three cups of flour.
  3. Add the flour and salt to the water, stirring.
  4. Add more flour and continue to stir until the dough holds together and is not wet.
  5. Dump the dough onto a clean, floured surface and knead. Add more flour as needed.
  6. Knead until smooth, about ten minutes by hand or four minutes by stand mixer.
  7. Shape the bread into two or three Italian-shaped loaves or several mini-loaves. Do this by pressing the dough flat and folding it into thirds, or by rolling it up. Put the ugly seamed side down and tuck under the ends. Place the loaves on a lightly greased pan. Optionally, shape two shorter loaves and place them in greased loaf pans for “bread-shaped bread.” Grease the top (I like butter), and cover with plastic wrap or a flour sack towel. Set in a warm place to rise.
  8. Let rise until about doubled in size, 30-60 mintues, depending on the temperature of the room.
  9. Preheat the oven to 450 degrees Fahrenheit. Preheat for 20 minutes if you have baking stones in your oven.
  10. Slash the top of the loaves several times diagonally for that authentic, fresh-from-a-French-bakery look. Put the dough in the oven. (If you want to use baking stones, slide the loaves off the pans and onto the stones.) Spritz the interior of the oven with water. (This is optional, but gives the out-of-the-pan loaf a more tender crust.) Set the timer for roughly 12 to 15 minutes, although it may take up to 20 minutes or more, depending on the size of your loaves and whether or not they are in pans.
  11. Because all ovens, pans, doughs, and bakers are different, use this reliable test to see if your bread is done. Traditionally, cooks tap the bread; if it sounds hollow, it’s done. A more reliable method is to insert an instant read thermometer into the bread. If the temp reads 190 to 210, it’s done.
  12. Remove, cool briefly, slice, eat.
beta
calories
2756
fat
8g
protein
81g
carbs
576g
more
Small Town Homestead http://smalltownhomestead.com/

 

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Harold

Homesteader, Blogger and Podcaster at Small Town Homestead
I am a husband to Mary and father to three daughters. My family and I are striving to become more self sufficient everyday as we grow our own food and pursue a more natural and organic lifestyle.

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