A really great fresh bread recipe?

Answer 1

Best Answer - Chosen by Voters

French Bread

INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.



Herb Bread

INGREDIENTS
1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine

DIRECTIONS
In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
Punch down dough and roll into a rectangle shape about 16x8 inches.
In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
Preheat oven to 400 degrees F (205 degrees C).
Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.



Cinnamon Bread

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 1/4 cups sugar, divided
1 cup buttermilk
1 egg
1 1/2 teaspoons ground cinnamon

DIRECTIONS:
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill a greased 8-in. x 4-in. x 2-in. loaf pans about one-third full.

Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.




Basil Tomato Bread
Preparation time: 20 min Baking time: 30 min
Yield: 16 servings, 1/2 cup butter

Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning (see below)

Bread Ingredients:
2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons dried onions
1 teaspoon baking soda
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 cup Sour Cream
1/3 cup milk
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup Butter, melted

Topping Ingredients:
1 egg white, slightly beaten
2 tablespoons grated Parmesan cheese

Heat oven to 350°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Divide dough in half. Pat each half into 4 1/2-inch round loaf.

Place loaves 3 inches apart onto greased baking sheet. Brush tops with egg white. Sprinkle with 2 tablespoons Parmesan cheese. Cut an X about 1/2-inch deep in top of each loaf. Bake for 30 to 35 minutes or until golden brown. Remove from baking sheet; cool completely. Serve with prepared butter.

*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage.

Answer 2

Cheese Bread

Ingredients:
1 c Feta cheese, drained,Crumbled,and packed into The measuring cup
1/2 c Unbleached, all-purpose Flour
1 Egg, beaten
6 Bay leaves
2 tb Honey

Preparation:
1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).

Answer 3

TUSCAN BREAD
"An absolutely delicious crusty bread, our family is wild over it."

Sponge (starter dough):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees)
1 cup unbleached, all purpose flour

Sprinkle yeast over water in a small bowl. Let stand until foamy (10 min.) Add flour; mix well. Cover bowl with Saran Wrap and let rise for 24 hours in a warm place.

NEXT DAY:

Dough:
1 1/2 tsp (1/2 pkg) active dry yeast
1 1/4 cups warm water (110-115 degrees)
4-4 1/2 cups all purpose flour
Cornmeal if using a baking stone

In a large bowl, sprinkle yeast over 1/4 cup of the water; let sit for 10 minutes. Add remaining 1 cup of the warm water.

Add the sponge mix, and mix well with your hands. Add 3-1/2 cups flour and mix well. Add enough of remaining flour to make a soft ball. Place on floured surface and knead until smooth.
Put in lightly oiled bowl, turn to coat the dough; cover with Saran Wrap. Let rise 3-4 hours until doubled.

Place on floured surface and shape into a round or rectangular shape. Place on greased baking sheet. Let rise for 35 minutes, or until doubled in size.

Preheat oven to 400 degrees.

Bake 30-35 minutes, or until evenly browned and bottom crust is hard.

Source(s):

Source: Ciao Italia Cookbook by Mary A. Esposito

Answer 4

Country White Bread: Ingredients
1 cup water, plus
1 tablespoon water (70-80 F)
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
2 tablespoons melted butter (for dinner rolls only) (optional)
2 tablespoons shortening (for dinner rolls only) (optional)
Directions
1In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2Select the basic bread setting.
3Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4Bake as normal.
5For dinner rolls.
6Mix in bread machine but use only the dough option.
7Lightly grease a 9 x 13 baking pan (I always use a metal pan).
8When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10I let them about double in size.
11Bake in a 350° oven about 12-15 minutes until golden brown.
12After removing from the oven, brush the tops of the rolls with melted butter.
13Take out of pan and let completely cool before storing.

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