Plain Flour Bread Recipes

BASIC HOMEMADE BREAD

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.

HOMEMADE PLAIN BREAD EASY RECIPE

Steps:

• Mix water with yeast, 1 cup flour, and sugar. Let it rest for 20 minutes.
• Add salt to the rest of the flour, and then add it to the above mixture.
• Knead and add oil throughout the kneading.
• Keep on kneading until you get a soft dough and that might take up to 10 minutes.
• Cover the dough with wet cloth and let it rise for one and half hour to two hours.
• Punch the dough and knead for one minute. Form a 9-inch log and place in a Greased 9x6 loaf pan. Cover the dough and allow it to rise again for 40 minutes.
• When the dough has risen, you can brush it with egg wash or milk, and then place it in a preheated oven of 350F/180C. Bake the bread for 15 to 20 minutes.
• When the plain bread is baked, take it out of the oven and cover with damp a cloth or kitchen towel to keep it moist.

BASIC WHITE BREAD

Steps:

• Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
• Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
• Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
• Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
• Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
• Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
• Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
• Preheat oven to 400°F (200°C).
• Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

EASY WHITE BREAD RECIPE

Steps:

• Grease a 2lb loaf tin and lightly dust with flour. Shaking off any excess flour. Leave to one side.
• Place the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl. The Fast Action Dried Yeast to another side taking care not to mix the salt and yeast directly together as salt can kill yeast.
• Give everything a good mix.
• Using your finger tips, rub in the butter until the mixture looks like fine breadcrumbs.
• Gradually add the tepid water until a rough dough is formed. Ensure there are no clumps of flour left to mix. The dough will look a little rough. But don't worry about that at this time.
• Cover the bowl with a pan lid or cling film. Leave in a warm place for 30 mins to allow the dough to develop a little.
• After 30 mins or so, knead the dough on a lightly floured service until you have a nice smooth finish. This can take about 5 mins.
• Place the dough back in the bowl. Cover again and leave in a warm place until the dough has doubled in size. This usually takes about an hour, depending on how warm your kitchen is. This will take longer if your kitchen is a little cooler.
• When the dough has doubled in size, tip the dough onto a lightly floured surface. No kneading this time. Very gently fold over the edges of the dough to a size that will fit your prepared loaf tin. Taking care NOT to knock out any air from the dough.
• Carefully place the dough into the loaf tin. Dust with flour and lightly cover with a clean cloth or cling film. Leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.
• About 20 mins before your loaf is ready to bake. Turn the oven on and preheat to 200 deg c. Fan assisted oven.
• Score the top of the dough with a serrated knife. This will help the bread to rise a little more before the crust sets during baking.
• Bake for 40 mins or until baked. The crust should be nice and lightly golden. For a more golden colour leave to bake a little longer.

GERMAN POTATO BREAD (KARTOFFELBROT)

Steps:

• Gather the ingredients.
• Peel potatoes and cut into 6 pieces each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry, or ausdampfen . Cool and mash or rice the potatoes.
• Dissolve the yeast in 1/4 cup (60 milliliters) of lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form.
• In the bowl of a stand mixer, combine mashed or riced potatoes , oil, and proofed yeast until smooth. Add the flour and salt and mix with the paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first; just be patient.
• Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for 30 minutes.
• Heat oven to 450 F with a baking stone on the middle rack for 30 minutes to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water to create steam.
• Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam-side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes.
• Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal , seam-side up (seam-side down produces a smooth-topped loaf). Shove the loaf onto the baking stone in the oven and close the door, quickly.
• Bake for a total of 45 to 50 minutes, or until internal temperature is 190 F. Use steam in the first 5 minutes. Cool bread for 20 minutes or more before slicing.
• Enjoy!

PLAIN FLOUR BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
• Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
• Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
• Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.

TRADITIONAL WHITE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.