Does any one have any good yeast bread recipes?

Question

Does anyone have any good bread recipes? I am looking for wheat, whole grain, etc. breads that are crunchy on the outside...made a little like french bread. I have not been able to find one recipe.

Answer 1

Ingredients:

1/2 cup warm water

2 packages active dry yeast

1 teaspoon sugar

1/2 cup light molasses

2-1/2 cups boiling water

3 tablespoons solid shortening

1 teaspoon salt

1/2 cup brown sugar

2 cups whole wheat flour

1 cup rye flour

5-6 cups white flour

Preparation:

In small bowl, combine 1/2 cup warm water, yeast, and 1 teaspoon sugar. Let stand. Meanwhile, in large bowl combine molasses, boiling water, solid shortening, salt, and brown sugar. Stir until shortening melts, then let cool to lukewarm. Add the yeast mixture and stir well.

Add all of the whole wheat and rye flours and beat well. Add enough white flour until the dough is mixed and very stiff. Turn out onto a floured surface, and knead until dough is smooth and elastic. Place in a greased bowl, turning to grease the top. Cover and let rise for 1 hour, or until doubled. Punch down dough, cover, and let rise again for 1 hour.

Divide dough into 4 pieces. Roll or pat each piece to a 6x9" rectangle. Roll up, starting with 6" side. Pinch ends and edges to seal. Place into four greased 8x4" loaf pans and cover. Let rise for 30 minutes. Preheat oven to 350 degrees F. Bake bread for 30-40 minutes until bread sounds hollow when tapped with fingers. Remove immediately from pans and place on wire racks. Brush with butter to coat. Let cool.

Answer 2

i dont infact

Answer 3

Google it, honey. I was looking for homemade cinnamon roll recipes the other day on Google and ran into tons of yeast bread recipes. Just type in how to make yeast bread and you'll find millions.

Answer 4

FRESH YEAST BREAD

INGREDIENTS

1/2 (0.6 ounce) cake compressed fresh yeast

3 tablespoons and 1-3/4 teaspoons warm water (110 degrees F/45 degrees C)

3/4 cup and 2 tablespoons and 1 teaspoon hot water

2 tablespoons and 2 teaspoons white sugar

3/4 teaspoon salt

1 tablespoon and 2-1/4 teaspoons shortening

3-1/3 cups bread flour

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 - 9x5 inch loaves.

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.

In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.

Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

Answer 5

*Bloomer Loaf

It's chewy, dense, and really delicious.

Prep Time: 20 minutes

Cook Time: 40 minutes

     1-1/2 cups unbleached flour

     2-1/4 cups whole wheat flour

     1 tsp. salt

     1 Tbsp. wheat germ

     1/2 tsp. dry yeast

     1-1/2 cups warm milk

Mix the dry ingredients, except for the yeast, in a large bowl. Mix together the yeast with the warm water or milk. Add to the dry ingredients, mix well, then knead the dough for 8 minutes, until smooth and elastic. Roll the dough in flour, put it in a warm bowl and leave at room temperature 3-4 hours - and go about your business.

Whenever you happen to get home, punch down the dough, knead it again, roll in flour and let rise again until it's convenient - another 2-3 hours.

Sometime later, punch the dough down, give it a final kneading, shape into a baguette bread shape, slash the top with a sharp knife, brush with some water and let rise another 30-50 minutes. Bake it at 400 degrees for 20 minutes. Reduce the temperature to 325 degrees and bake for another 20-30 minutes, until brown and the bread loaf sounds hollow when tapped on the bottom. Makes 1 loaf

*Honey Whole Wheat Bread

1 package dry yeast

1/4 cup lukewarm water

1 1/4 cups hot water

1/4 cup honey

2 tablespoons shortening

1 1/2 teaspoons salt

2 1/2 cups whole wheat flour, divided

2 cups sifted flour, divided

Sprinkle yeast over lukewarm water to soften.

In a large bowl, combine hot water with honey, shortening and salt. Stir mixture until honey and shortening are melted. Let cool to lukewarm. Add yeast; sift in 1 1/2 cups of the whole wheat flour and 1 cup of the sifted white flour, and beat mixture until well combined. Add 1 cup each of white flour and whole wheat flour or enough to make a moderately stiff dough. Turn dough out onto a well-floured board and knead for about 10 minutes or until very smooth and elastic.

Transfer dough to a well-greased bowl, turn once, and let stand, covered, in a warm place away from drafts for about 1 1/2 hours, or until doubled in bulk.Punch dough down, turn out onto a floured board, and form into a ball. Let dough stand covered for 10 minutes.

Shape dough into a loaf and put into a well-greased loaf pan. Let dough stand, covered, until doubled in bulk (about 45 minutes). Bake loaf at 375 degrees F for 40 to 45 minutes, or until golden brown and sounds hollow when tapped.Turn loaf out onto a wire rack and let it cool.Makes 1 loaf.

*Oatmeal Bread---Oatmeal Bread is outstanding when it's either served warm from the oven or toasted with peanut butter on it.

Prep Time: 25 minutes

Cook Time: 50 minutes

6-1/2 to 7 cups bread flour, divided

     1/2 cup sugar

     2 tablespoons salt

     2 packages rapid rise yeast

     3-1/2 cup milk

     2/3 cup butter-flavored vegetable shortening

     3 cups old-fashioned oatmeal

     melted butter-flavored shortening

     sesame seeds (optional)

     melted butter

Flour bread board and set aside. Grease two 9-inch by 5-inch or three 8-1/2 by 4-1/2 loaf pans and set aside. In large bowl, with wire whisk, mix 2-1/2 cups bread flour, sugar, salt and yeast. In a saucepan, heat milk and shortening until 120 to 130 degrees F. or until steaming and small bubbles form around the edge of pan.

Gradually, add milk mixture to flour mixture. With an electric mixer, beat on medium for 2 minutes. Add 1/2 C. flour more and mix again for 2 minutes on high. Scrape bowl and add oatmeal. Mix until combined. Gradually add enough flour to form a soft dough.

On bread board, knead dough until smooth and elastic, about 8 to 10 minutes. Do not over knead. Let dough rest, covered with a lightly greased plastic wrap, for 10 minutes.

Divide dough in half (or in thirds). Shape dough into a loaf. Put in pan and cut diagonal slashed, about 1/4-inch deep. Brush with melted shortening. Sprinkle with sesame seeds. Cover with lightly greased plastic wrap. Let rise for 1 hour in warm, draft-free place.

Bake at 375 degrees F. for about 50 minutes or until golden brown. Remove from pans; brush with melted butter, if unseeded.

*For More Recipes Try this link

http://homecooking.about.com/library/arc...

http://www.recipegoldmine.com/breadystJ/...

http://www.expertvillage.com/video-serie...

ENJOY :-)