"Everyday" Bread Recipes

[housewolf]

Here are 3 basic white breads to try. They all make excellent everyday white bread.

The rising and baking instructions are the same so I will include that only once, following the 3 mixing instructions. All 3 make 2 loaves. Bake in well-greased 9"x5"x3" or 4.5"x8.5"x3" bread loaf pans.

The biggest factor in success with bread is the consistency of the dough that you make. Withhold some flour, 1/2 c or so, until about half-way through kneading, then add small amounts as necessary to achieve the proper consistency. You want a dough that is moist and soft but holds its shape when formed into a ball. A little tacky is okay, but add enough flour so that it is not sticky.



From "Beard on Bread"
1 pkg active dry yeast (2 1/4 tsp) or 3/4 pkg instant yeast (1 3/4 tsp)
2 c warm slightly warm milk (100 - 115 degrees)
2 tbls granulated sugar
1/4 c melted butter
1 tbls salt
5 - 6 cups all-purpose or bread flour (might need to add a little water if using bread flour)

If using active dry yeast, proof the yeast (add the yeast to 1/2 c of the warm milk, add 2 tbls sugar, stir well until the yeast in completely dissolved. Allow the mix to sit until foaming & bubbly.) This step not necessary with instant yeast.

Place the remaining milk, melted butter and salt into mixing bowl, add 3 cups of flour and mix, then add the yeast and mix in. Continue adding flour (1/2 c at a time) until the dough is rather firm mixing on slow speed. Add small amounts of four or water if necessary. Knead with the dough hook until the dough is supple, satiny and no longer sticky.

Continue with Rising & Baking instructions

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From the King Arthur Flour Cookbook
2 C warm water
2 tbls sugar or honey
1 tbls or packet active dry yeast or 3/4 pkg instant yeast (2 tsp)
1/2 c non-instant dry milk (optional)
2 tbls butter, softened, or vegetable oil or melted shortening
6 c flour
1 tbls salt

If using active dry yeast, proof the yeast (add the yeast to 1/2 c of the warm milk, add 2 tbls sugar or honey, stir well until the yeast in completely dissolved. Allow the mix to sit until foaming & bubbly.) This step not necessary with instant yeast.

Add the dry milk, butter (or oil or shortening), 3 c flour and the salt and combine. Continue adding flour (1/2 c at a time) until the dough is rather firm mixing on slow speed. Add small amounts of four or water if necessary. Knead with the dough hook until the dough is supple, satiny and no longer sticky.

Contine with Rising & Baking instructions

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From "Crust and Crumb" by Peter Reinhart
This is a somewhat more complicated recipe and takes more time. It requires making a biga-style pre-ferment (a firm sponge) and then incorporating it into the bread dough.

Biga-style pre-ferment (firm sponge)
2.5 c flour
yeast (5/8 tsp active dry; 3/4 tsp instant)
3/4 c cool water

Combine, Knead for about 5 min until the flour is fully incorporated and the dough is smooth and tacky but not sticky. Add a little more flour or water if necessary.

Place the dough in a clean bowl, cover and allow to rise at room temp 3 - 5 hrs, or until increased at least 1/5 times.

Use immediately or punch down, wrap in plastic and refrigerate overnight.

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Bread Dough
1 biga-style pre-ferment (firm sponge) from above
3.5 c flour
2 tsp salt
3 tbls sugar
1.25 tsp instant yeast or a slightly generous 1.5 tsp active dry yeast
3/4 whole milk, room temp (warm if using active dry yeast)
1/2 c unsalted butter, softened

If using active dry yeast, proof the yeast (add the yeast to 1/2 c of the warm milk, add 2 tbls sugar, stir well until the yeast in completely dissolved. Allow the mix to sit until foaming & bubbly.) This step not necessary with instant yeast.

Cut the biga into small pieces. Combine it with all the other ingredients in a mixing bowl. Mix for 1 min on slow speed, then knead with the dough hook until the dough is supple, satiny and no longer sticky. Add small amounts of four or water if necessary.

Contine with Rising & Baking instructions


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Rising & Baking Instructions

Butter or grease a bowl and blace the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 - 2 hrs.

Deflate the dough by gently punching down, knead by hand 4 or 5 minutes, round into a ball and return to the bowl. Re-coverand let the dough rise again until double in bulk, about 1 hr. (This step can be skipped but the final bread will have better flavor if given this second rise).

Deflate the dough by gently punching down. Divide into 2 equal pieces and shape into loaves. Place in well-buttered loaf pans , cover and let rise again until doubled in bulk, 1 - 1 1/2 hrs. The dough should crest above the rins of the pans but not mushroom over the sides.

Bake in the center of pre-heated 375 degree oven 40 - 50 minutes or until the bread is golden brown and sounds hollow when thumped on the bottom.

Turn the loaves out onto a a rack and let them cool at least 2 hrs before cutting.