Basic Bread Recipes!


Yeast Bread

Here's a very basic bread recipe.  I use it all the time for my family's bread.  I use the same recipe to make rolls, pizza dough, and sweet rolls.  With a busy schedule of hugging kids, home schooling, keeping a home, and running our home business, sometimes variety is a luxury.  It's nice to have a recipe that works for everything.

makes one 2 pound loaf - use a 12" pan; may be multiplied out to accomodate the amount of loaves you are making

1 1/2 cups warm water
2 Tablespoons of oil
2 Tablespoon honey or other sweetener
1 1/2 teaspoons salt
About 4 1/4 to 1/2 cups flour, separated
2 teaspoons SAF Yeast
1/4 cup of Vital Wheat Gluten, Optional (but in high altitude, I find it is a must)
1—2 Tablespoon Dough Enhancer, Optional

Mill grain right before you bake so you get everything the grain has to offer!

Pour all the warm water into the Bosch bowl. 
Add all the oil, sweetener, salt, yeast, VWG, Dough Enhancer, and about 3 cups of the flour. 
Mix on #1 for a minute.  
Quickly continue adding flour until dough cleans the sides. 
Stop machine and touch dough.  If it’s very sticky, add up to a quarter cup more of flour and mix it in.  Dough shouldn’t be sticky but it should be tacky.     
Continue mixing on #2 for seven minutes. 
Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking, thin enough to allow light to pass through. Just let's you know it's elastic now.
Let it rise in the mixing bowl or an oiled bowl until doubles which may take about 45 minutes, depending on the weather. 
After the 45 minutes, spritz the dough with water, gently push down, and take out of bowl. 
Shape into loaves and put into greased 12” pans. 
Cover with tea towel and let rise till doubled, about 45 minutes (this is an estimate.  It needs to rise to double.  Cold days take longer than warm days). 
Bake at 350° in a preheated oven for 30 minutes (ovens vary so that is an estimate). 
Take out of oven and put the loaf on its side on the cooling rack, cover with towel.
 



Makes two 10" loaves

1-1/2 cups of milk or water
2 cup of ‘refreshed’ sourdough starter (see below 'How to Make the Starter')
2 eggs
1/4 cup of honey
1 tablespoon of salt
2/3 cup of Vital Wheat Gluten
About 4-1/2 cups flour
1/8 teaspoon of yeast (optional, but you will love the result)

Mix all the ingredients and about half of the flour together.
Add more flour until the dough is moist. 
Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking, thin enough to allow light to pass through.
Shape the dough into two loaves.
Cover lightly with a towel or oiled plastic wrap and allow the dough to rise (the longer the rise, the more sour the taste) until at least 75% - not quite double in size.
Preheat oven to 350 degrees for at least a half an hour (really).
Bake at 350° in a preheated oven for 30 minutes (ovens vary so that is an estimate). 
Take out of oven and put the loaf on its side on the cooling rack, cover with towel.
 



  How to Make the Starter
First get a wide mouth Mason jar.
Add 2 ounces of water and a scant 1/3 cup of flour.
Stir, scrape sides, cover loosely, and set out on the counter.
About 12 hours later, do it again.  From now on, you will have a total of 4 ounces and 2/3 cups of flour in your Mason jar at any given time.
Within the following twelve hours, you will start to see life! Little bubbles should start appearing.  (If after two days you do not see bubbles, toss this batch and start again).
Now once a day for the next six days, scoop out about half of your Starter and discard. Then add 2 ounces of water and a scant 1/3 cup of flour, stir, scrape down the sides, cover loosely, and set out on the counter.
After this week, your Starter will be ready for Bread Baking!
 
You have waited a week for this starter to be mature.  What happens if you forget to feed your starter or what if you go on vacation??  What happens? Do you start all over again?  Here’s an easy solution: to ensure a continual healthy starter, on the next feeding, instead of tossing half, divide it into two mason jars.  Feed them both just as before, but this time keep one of the jars on the counter and place it into the refrigerator, loosely covered.  The refrigerated batch only needs to be taken out and fed once a week.  If your ‘counter jar’ dies, you have a backup batch. If you go on vacation, put your ‘counter jar’ in the refrigerator too, loosely covered.  Always feed the starters before going into the refrigerator. The cold will slow down their eating and  extends the starter for you.             
 
Getting Ready to Bake!
When you are ready to bake some sourdough bread, take your starter and instead of tossing half, divide into two mason jars.  Feed one as usual and put aside.  The other is going to be the leaven for your bread. Add equal amounts of water and flour as is in the starter. This makes a one to one to one ratio. Mix, scrape down sides, and loosely cover.  Do this again in 2—4 hours. This builds your starter and makes it ’refreshed.’ Continue this feeding every 2—4 hours until you have a sufficient amount of starter for your recipe.
 

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