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Basic Homemade Bread
328 reviews
Total Time Makes
Prep: 20 min. + rising 2 loaves (16 pieces
Bake: 30 min. each)
00:00 / 01:27
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If you'd like to learn how to bake bread, here's a
wonderful place to start. This easy white bread
bakes up deliciously golden brown. There's
nothing like the homemade aroma wafting
through my kitchen as it bakes. —Sandra
Anderson, New York, New York
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Recommended
60 Stunning Easter
Breads
Ingredients
1 package (1/4 ounce) active dry yeast
3 tablespoons plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil
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Directions
1. 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.
2. 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.
3. 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.
4. Bake at 375° until loaf is golden brown
and sounds hollow when tapped or
has reached an internal temperature
of 200°, 30-35 minutes. Remove from
pans to wire racks to cool.
HOMEMADE BREAD TIPS
How do you use yeast?
Yeast can be tricky at first, but once
you learn how to proof yeast, you
should be all set. The trick is to make
sure the water is not too hot. Don't
go higher than about 110 degrees.
How do you knead bread?
Kneading bread is simple. Flour your
worktop, then push, pull and stretch
the dough until it's nice and smooth.
When it's properly kneaded, the
dough should be stretchy and
smooth.
How do you proof bread?
Proofing bread allows the yeast to do
its work to help the dough grow. To
proof bread, place the bread in a
greased bowl and let rest in a warm,
humid environment until it doubles
in size. If you're having trouble
getting the dough to proof, use these
proofing tricks.
How do you store homemade
bread?
You can store homemade bread in a
plastic bag or a bread box for
maximum freshness. If you don't
think you can finish it in a few days'
time, you can also freeze bread. Just
wrap it up in plastic and pop in the
freezer. It'll keep for a few months. If
your bread has gone a bit stale, you
can always use it to make
homemade croutons, French toast or
bread pudding.
Nutrition Facts
1 slice: 102 calories, 1g fat (0 saturated fat), 0
cholesterol, 222mg sodium, 20g carbohydrate
(1g sugars, 1g fiber), 3g protein.
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Reviews (413)
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4.7 328 Ratings
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T Teresa6083
4w ago
This is not a review per se, but a question
to those bakers that have made this
bread, when I eat it the first day it is
made, its very good, however, it gets
terribly dry after the first cuts and then it
just does not taste as flavorful a...See
more
Reply · ·
T Tim566
2w ago
I have found that if you leave the
bread to cool to rome temperature
before slicing the loaf retains more
of the moisture. In addition,
bagging the bread after it is cooled
and sliced keeps the bread fresh
tasting longer. Slicing into the ...See
more
Reply · 2 ·
K karolyn729
3w ago
What I do is slice the whole loaf, put
wax paper between each slice, place
in a loaf bag, put in freezer, when
ready to use place a slice or two
wrapped in clean dry dish towel for
about 20 min, to defrost, bread is
like fresh! Raised my k...See
more (Edited)
Reply · 5 1 ·
G George151
6w ago
Me market doesn't have what you call
bread flower. What needs to be added to
flour to make it bread flower? I want to
try this recipe because bread is the tata
of the sandwich and I love a good
sandwich.
(Edited)
Reply · 4 3 ·
E Evelyn118
5w ago
All purpose flour will work as well
Reply · ·
1 reply
P Phoenix276
9w ago
This is a great recipe! My boyfriend loves
home made bread, so I thought I'd try
this one, and it turned out great! I'm
very happy with the end results!
Reply · 3 2 ·
C Candice078
12w ago
Has anyone tried letting it finish the final
rise overnight in the fridge before baking
in the morning? (Edited)
Reply · 9 7 ·
K Kayla441
16w ago
Perfect recipe for making Newfoundland
Toutons.
Reply · 2 2 ·
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