How to make white bread without a bread maker?

Question

How to make white bread without a bread maker?

Answer 1

EASY BEER BREAD

Ingredients

• 3 cups flour (sifted)

• 3 teaspoons baking powder (omit if using Self-Rising Flour)

• 1 teaspoon salt (omit if using Self-Rising Flour)

• 1/4 cup sugar

• 1 (12 ounce) can beer

• 1/2 cup melted butter (1/4 cup will do just fine)

Directions

1. Preheat oven to 375 degrees.

2. Mix dry ingredients and beer.

3. Pour into a greased loaf pan.

4. Pour melted butter over mixture.

5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

**

Home Made Bread

2 Packages of Yeast

3/4 Cup Warm Water

2 Cups Luke Warm Milk (heat not boil, let cool.)

3 tbsp Sugar

3 tbsp Shortening

1 tbsp Salt

7 - 8 Cups Flour

Dissolve Yeast in warm water for about 15 minutes. Stir in milk, sugar, shortening, salt and 4 Cups of flour. Beat until smooth. Mix rest of dough until easy to handle. Knead for 10 minutes. Put in bowl to let rise to twice the size. Punch down and cut into two loafs. Put into greased bread pans and rub soft butter on top of the loafs. Let rise again for 30 minutes. Then bake in a 425 degree oven for 25 - 30 minutes. 350 degree for small ovens.

Crusty French Bread

This recipe produces two crusty and chewy loaves that are so very good and so much better than store bought.

2 loaves 50 min 20 min prep

2 cups warm water

1 tablespoon yeast

1 tablespoon vegetable oil

1 tablespoon sugar

2 teaspoons salt

5-5 1/2 cups bread flour

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long slender loaves.

Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.

Place loaves in pan and cut diagonal gashes on top of each loaf

Cover and let rise until doubled.

Bake at 375 degrees for about 30 minutes.

Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust

Country White Bread

2 packages (1/4 ounce each) active dry yeast

2 cups warm water (110° to 115°)

1/2 cup sugar

1 tablespoon salt

2 eggs, beaten

1/4 cup vegetable oil

6-1/2 to 7 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.

http://recipes.tasteofhome.com/eRMS/recp...

Homemade Brown Bread

http://recipes.tasteofhome.com/eRMS/recp...

Dill Bread

http://recipes.tasteofhome.com/eRMS/recp...

Answer 2

PERFECT RICH WHITE BREAD

4 1/4 cups bread flour

1 tablespoon vital wheat gluten (optional)

4 tablespoons unsalted butter, softened

3 tablespoons lard

1/2 cup milk, scalded

1 cup water

2 teaspoons active dry yeast

1 1/4 teaspoons salt

1 egg yolk

3 1/2 tablespoons sugar or honey

This is a good sized loaf for the larger bread machines, but can also be made conventionally.

If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to r****d yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.

In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.

This makes a rich, tasty white bread with a nice crust that keeps well.

Bake at medium crust setting.

Answer 3

   Google bread recipe and follow the instructions.  It tastes so much better than machine bread, and is a lot of fun to make.

Answer 4

im pretty sure you can bake it

Answer 5

I hope you're fairly experienced with bread baking because my recipes are very abbreviated. The powdered milk gives bread a fine crumb and a tender crust.

Basic Dough

1 pkg yeast (2 - 1/4 teaspoons)

3 cups of flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon oleo, butter or vegetable shortening

1 tablespoon powdered milk (optional but it makes a soft dough)

1 cup of water 120 degrees F

Mix and knead the dough by hand, mixer or in a bread machine set on the dough cycle ‘til you’ve made a soft, smooth dough. Place the dough in a greased bowl, cover it and let it rise for 1 hour. Punch dough down and divide into portions and place on greased cookie sheet. Let rise 30 to 45 minutes or until puffy.

Bake at 375F for approximately 11 minutes.

Makes 1 loaf, 8 sandwich buns, 12 dinner rolls or 24 tiny rolls