Misty asked the question: "Could someone please hook me up with a really easy recipe for making my
first loaf of bread? The easier the better :)"
And here's what HOMEGROWNers shared:
From Calamity Jane:
Matt had some recipes to share:
Michael shared a recipe:
Recommended bread baking books:
Artisan Bread in Five Minutes Per Day by Jeff Hertzberg and Zoe Francois
The Village Baker: Classic Regional Breads from Europe and America by JoeOrtiz
The Bread Bible: 300 Favorite Recipes by Beth Hensperger
More of the discussion can be found here: Bread for Beginners
Join the Bread! group and good luck! Folks are here to help and to celebrate your new skills!
Instead of adding to the recipe offerings already given, perhaps you'd like a comment or two:
There is a line between wanting to be a complete, absolute earthy-wonder person who eshews everything modern and the modern "appreciator" of home-made food who doesn't want to be a "chore-girl" stuck in a kitchen all day. Somewhere in this continuum is a niche for you. Some bakers like the moments of peace that the exercise of hand kneading give and some just might be on the run or in the midst of other demands and need an appliance to quicken the pace.
I like my kitchen-aid & would recommend getting one, even if it's a tagsale special or a rebuilt (reconditioned) ebay find. Sometimes I just don't like noise, noise, noise and like process of doing it myself, (especially for quickbreads or pie crusts.)
In either event, I lighten my flour with a quick stir (a big fork or a french whisk) before measuring...who knows I might save a carb' calorie or two! I prefer bread flour...get a big bag at a wholesale club, it saves $$. Beyond its gluten benefit, it gives a nice chewiness and the bread lasts longer (if it's not eaten right away!)
You might notice the diff' in this preservation, in an inexpensive commercial purchase. You'll notice that an italian or french loaf fresh out of the store is heavenly, but the next day it is as hard as a rock & the texture is made up of dried crumbs! Go with the bread flour.
Upon measuring, use the lesser measure called for in the recipe...if it gives an approximation. If the dough does not ball up an draw away from the bowl add flour in about 1/4 to 1/3 cup meaurements until it does.
When you have this nice, clean, non-tacky ball...be carefull not to add too much! flour, you will need little-to-no flour on your board for formation.
Also, I (we in my household) no longer fuss about forming the dough & putting it in a clean oiled bowl for the first rise. We let it rise in the same bowl we stir it in. Saves a step or two....and washing up!
There is a plethora of good recipes out there, but the old-time women knew what they were doing...look for some Farm Journal, Grange, pre-1960 books...at least for breads. (I prefer modern cuisine for entres.)
Good luck & enjoy!
I am a recent breadmaker- learning the ropes of yeast.... An easy start I found was pitas!
I tried this one last night, and ohhhh boy was it good! (and easy!)
Scald 3 cups of milk in microwave
1 cup of Sugar
1/2 cup of Shortening
4 tsp Salt
4 eggs room tempature
Dissolve 3 pkges of yeast and a teaspoon of sugar in one cup of lukewarm water. Let it set for 10 to 20 minutes to proof. It will have bubbles at the top if is alive. You can kill it if the water is too hot.Once you scald your milk add your sugar, salt and shortening to it. It helps it to cool down faster and melts your shortening. Once it's cool mix wet ingredients together. Add cup of flour and beat in well add eggs between adding flour. about 10 to 14 Cups of flour. Dough should be light and slightly sticky. Place in well grease bowl and covered with damp towel let double in size. Kneed lightly with little flour. Put in greased loaf pans and let rise till doubled. Bake at 375 for 18 to 22 minutes. Thump your bread should sound hollow. Makes great cinnamon rolls too. Just roll out after first rise. Butter and cover with cinnamon sugar and roll it up and cut in 1" rolls and let rise till double. Brush tops with butter. So Yummy! Good Luck with your baking. The sugar in the yeast is a trick to make sure it is active.