Bread recipe

This topic contains 8 replies, has 4 voices, and was last updated by  Nick 2 years, 5 months ago.

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  • #1861


     Crusty round bread
    I only use Organic bread flour; my brand of choice is King Arthur Organic Bread flour.
    Basic White Bread
    1 1/3 warm water
    1 tbl. raw sugar
    2 tbl organic olive oil
    2 tsp sea salt
    1 pkg. quick rise yeast
    this will make 2 loaves or one large pizza and one loaf of bread
    I mix this two different ways one is using my kitchen aid mixer with a dough hook.
    When doing it with the kitchen aide I warm my oven to the lowest temp before I start mixing. I will be placing the dough in there to rise (proofing)
    When using the kitchen aid I will put the water in first then the yeast, I start placing the flour in a little at a time. Be sure when you measure the flour you don’t just scoop it out of the container you use another measuring cup to pour into the cup you are using to measure or a large spoon: then you use a knife to slide off the excess. If you just scoop it will compact the measure and will be too much flour in the end.
    After you have added half the flour put the other ingredients in then finish off adding the rest of the flour. Let the mixer knead the dough for 2 mins. Let it rest for 1 min then let the mixer knead another minute or two.
    Now place in a large bowl with a damp cloth – or- I use a corning baker with lid make sure whatever you use you spray with cooking oil. I use olive oil
    place your dough in the oven until it doubles (apprx 1 hour)
    Loaves are ready to bake time to set oven to 400 don't preheat
    Now take your dough out divide it into two portions, decide from here what you want to do. Do you want two loaves of bread or do you want to make a pizza, cinnamon rolls or any combination you can think of.
    If you have chosen loaves form the loaves place them in their pans, place a damp cloth over the top put them back in the oven to rise just above the pan.
    Take the cloth off and turn the oven on to 400 degrees, I do not preheat the oven it makes such a great loaf and gives the dough a chance to rise a little more.
    When the internal temp reaches 190 your loaf is done.

  • #1895


    Love your pictures.
    I truly enjoy fresh baked bread…..I am getting better at making it. My problem is that I overwork the dough. But if I follow your recipe I just have to use my kitchenaide.
    I think I am going to attempt this in a few days. I don’t think I can mess it up.

    • #1899


      MONICA when you work it by hand you should work it for 5 minutes; so I don’t see how you overwork the dough. If you are busy and you only have time to mix the dough you can refrigerate it for up to 2 days. It will take longer to rise in the pan but if you follow the directions in the recipe and preheat your oven to the lowest temp (mine is 170) place your loaves inside with a damp cloth covering they will still be delicious. I will post directions for cinnamon rolls to die for. Please let me know how you do. If the dough is too wet just add enough flour so the dough does not stick to the bowl.

  • #1908


    This looks delicious! I have always admired people that can bake from scratch and what is more delish than fresh baked bread, mmm mmm!

    • #1917


      Go for it Dani you can do it. 😊 you have my phone number if you need help

  • #1922


    I have the recipe copied. Maybe I’ll try over the week end!

  • #1969


    I will Christine.

  • #1997


    I’ll make tomorrow bread and will post the images, it’s simple, though the recent that I made, with cornflour turned out like this..3 days ago.
    Very yummy though.

    The images I uploaded them here.
    https images not shown?
    here are the links, I’ll find another place to upload them next time.

    • This reply was modified 2 years, 5 months ago by  Nick.

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