Easy Bread recipe

One minute bread link:

This looks good! mmmmm!:mrgreen:

My favourite uber-easy bread recipe:

My favorite bread recipe, is actually a white bread recipe. After reading in my uncle Johns bathroom reader that there are about 27 chemicals they don’t have to label on bread…I went on a quest to find the best white bread recipe.

In a breadmaker, mix:
1 1/4 cups warm water
1/4 powdered milk
1/4 cup mash potato flakes
2 tbsp sugar
2 tbsp butter (although I have substituted this for 2 tbsp oil)
1 1/2 tsp salt
3 cups flour (all purpose is fine, bread is better)
2 1/2 tsp yeast (I use breadmaker yeast)
2 tsp bread flour glutton (optional…but wow…does it make a difference)

I let the breadmaker do the mixing for me. I take it out of the bread maker when I am done. Flour a loaf pan. Roll out my dough into a sheet, then roll it up and place it in the loaf pan. Preheat the oven to 425. Let the bread rise under a towel for about 30 mins, pop in the oven for 10 min at 425, then reduce the heat to 350 for another 25 mins.

My bread maker sucks for baking breads…and I have discovered that making it in the oven…eliminates the silly paddle holes! Plus if I have an over zelous loaf, it won’t stick to the lid of my breadmaker and refuse to cook through.

If you have the time or patience…give it a try…tasty!

wow thats so neat. looks yummy… i should try it someday!

I can’t love just one bread… I have to make them all! I’ll probably end up making all of these that are linked but for tomorrow, it’s :: drum roll :: pumpkin bread with maple/brown sugar pecans accenting it! Yeah, I adapted the recipe… I might drizzle something on top, too… I could make that caramel sauce I did when I made the pumpkin cheesecake- ooh!

Thanks, that looks good!

I make my own bread, about a loaf every 3 days (it’s just hubby and me now so one loaf lasts).

I use a recipe I found on Youtube, called Artisan or Rustic bread. It uses only 1/4 tsp of yeast, and no kneading, but needs a long rising time (up to 12 hours). I speed this up by adding a quarter-teaspoon of red wine vinegar to the water before I mix it into the flour. The red wine stuff feeds the yeast, activates it quicker. It makes a tough, chewy, crackly crust - which some people don’t like, but we love.

It’s such fun to make your own bread, isn’t it? you get exactly what you want, and the varieties are endless…I add things like whole bran, or cracked wheat, sesame seeds or sunflower seeds…have tried a few TBSPs of other flours with the white (though I really prefer mostly white flour).

and I bake it in a dutch oven inside the oven.

Here’s a pic:

I used to co-own a bakery/restaurant, thus I still bake. Usually twice a week, sometimes more often,as the mood strikes and it strikes varied and often.

The recipe Crycket posted is endlessly variable. You can add anything, and it always comes out right. The one addition that goes in every time is powdered gluten, which helps the structure of the bread immensely. Some folks get this confused with high gluten flour, but it’s not the same. Oh, I passed right over her typo of “glutton” for gluten. She did have it listed.

If you want a really good bread machine cookbook? Beth Hensperger’s [I]The Bread Lover’s Bread Machine Cookbook[/I] is excellent, and has all kinds of recipes, including what to do with too much left over bread.

Great recipe, thank you for this. I’m always making bread by one recipe which is my favorite https://recipes.cafe/en/Sourdough-Bread-Recipe . Now I will make by your recipe, and I’ll compare them.