Who can make BREAD (real bread)?

Check out Paul Hollywood!

http://www.bbc.co.uk/food/programmes/b01rhdgt

I make nearly all our bread and grind my own wheat even. I just use a basic recipe and typically don't make anything fancy, so I can't help you there but I do know you wouldn't need lidded pan. I love to make cornbread in a cast iron skillet.

I bake real bread - a recipe given to me by my boyfriends mother (I believe it was her mothers recipe originally) but I just bake it in regular bread pans :indifferent:

ETA: As was mentioned by others, making your own bread is actually really easy - it's just getting the technique down and knowing the proper texture of the dough and knowing how long is long enough to bake it.

I'm sure you can find a million how-to videos online

I used to make our bread all the time when bread here got so expensive. I found a recipe online for honey wheat bread. If I was only making a loaf or two at a time, I would use my stand mixer & a dough hook for kneading--it's the best thing ever. If I was making 4 loaves at a time, I would knead it by hand. That is a good way to work your arms. Those women back in the day must have had some muscles! Bread is super easy to make & soooo delicious. I just made it in bread pans. I never tried cast iron. I tend not to use anything I can't throw in the dish washer.

I have pcos and don't like to eat 'extras' in my bread so I made my own. Do you have a large mixer like a Kitchen Aid? I use it for the kneading. I use 2 bread loaf pans but you could use one cast iron pan if you wanted it to turn out like the picture. You don't need the lid or a special oven only a large mixer and 3 hours. I listed my recipe and instructions below. Please send me a message if you need help. Sorry I don't have any pics. I make 2 loafs at a time and we eat them in 4-5 days so it doesn't stick around long.

White Oat Bread
(I only use Golds unbleached flour in the orange bag for bread making)

Add 2T, 2t & 1/2c warm tap water
1 pkg active dry yeast
1T & 1t bread flour
1t white sugar
Mix together in your mixing bowl. Let sit for 5 minutes. Should start to bubble.

In another bowl I mix
1c warm tap water
3T & 2t veggie oil

In another bowl I mix
2/3c old fashion oatmeal
4c bread flour
1 1/2t salt
3T & 2t brown sugar

After your 5 minutes are done pour wet and dry in the yeast mix. Knead with the dough hook for 2 minutes or until mix is on hook and totally pulling off the bowl. You might need to add a little extra flour but not much. Give it a minute to mix well and pull away.
Spray crisco spray in a large bowl, turn bread out into bowl and flip to grease top side. Place a towel over bowl and sit Ina warm place for an hour.

Flip bread out of bowl and cut in to two pieces. Flip into grease loaf pans and flip again tigresses both sides. Sit in warm place with a towel over it again for an hour. If you want one large loaf in a cast iron don't cut bread just put in greased cast iron pan to rise.

Bake on 350' for 35 minutes. Turn bread out on cooling rack to cool. Enjoy. We love this bread for everything but especially toasted with butter or light cream cheese on it for breakfast. Yummy!

Oh and we use an electric knife to cut it really thin, about 1/2 inch. 16 pieces to a loaf makes it 73 yummy calories a slice.

Try this site

http://www.bakingmad.com/

More bread recipes than you can shake a stick at

I make bread for an army! Do you want such a large recipe? Well, here it is just in case:

Take a very large bowl.
Pour in 6 cups of water
1 package of instant dry yeast
1 tsp of sugar
1/2 cup of olive oil

In another bowl (or large bag), sift together
1 bag (1 kilo) of organic whole wheat flour
1 bag (1 kilo) of bread flour
1 Tbs of salt

Pour the flour mixture into the water mixture. Stir until all the water is gone. Turn out dough onto counter and knead until it forms a nice ball (5 - 10 minutes). Plop the dough back into the bowl. Spray with a little olive oil and cover with a baking paper. Raise until double in size.

Split dough into 6 portions, placing them in loaf pans. Raise again. Bake 3 at a time, until golden brown. Freezes well.

Found this recipe via pinterest, and have been making it for about a year now. I make two batches each time so I end up with 8 loaves. I love it, and so does my family! I know this is not a crusty European bread, but it's great for sandwiches.

http://cranberrymorning.blogspot.com/2011/04/baking-bread-with-whey.html

Bump because now I want to bake bread...

This is the best and the easiest bread I have ever made (aside from using a bread maker). If you like English Muffins, this is as good or better. My husband devours it!

http://www.tasteofhome.com/recipes/english-muffin-bread-2


I don't use the cornmeal in this recipe.

bump to check out all the bread receipes

I am not entirely sure what constitutes real bread but I made this two weekends ago and it was completely devoured in less than a day. Paired well with my white chicken chili.

http://allrecipes.com/recipe/oatmeal-whole-wheat-quick-bread/detail.aspx

Double all ingredients and bake in a bread pan for one hour at 350 deg F.

You can google search for a lot of sites that give bread recipes with detailed instructions

Some sites:

allrecipes.com
foodnetwork.com
ehow.com
bhg.com

Just type in something like - how to bake bread...or bread recipes..maybe bread recipes for beginners.

Hope this helps! :flowerforyou:

Here is a another quick and easy recipe that I got from my brother in law. Even I can make homemade bread and the best part you can make half today and cover the rest of the dough in the fridge for a couple of days later.

Artisan Bread in Five Minutes a Day:

Makes four 1-pound loaves
3 cups lukewarm water (about 100º F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
Cornmeal for the pizza peel

In a 5-quart bowl, mix the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. This will produce a loose and very wet dough.

Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. After rising, the dough can be baked immediately, or covered (non completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.

On baking day, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Store the remaining dough in the bowl and refrigerate for baking at another time.

Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the ball a quarter-turn as you go. Shaping the loaf this way should take no more than 1 minute.

Place the dough on the pizza peel. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time. Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450 F.

When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top. Slide the loaf off the peel and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.

Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.