This is such a great easy recipe and a good one for folks who are just now getting started making their own bread. With a minimum of ingredients, this bread turns out to be almost as good as the artisan type breads that have become so popular.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth.
Place dough in lightly greased bowl; cover with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) for 30 to 40 minutes.
Sprinkle ungreased cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet.
Cover; let rise in warm place for 35 to 40 minutes or until doubled in size.
Heat oven to 375 degrees F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 degrees F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
| Servings: | 8-10 |
| Time: | 20 Minutes Preparation Time 25-35 Minutes Cooking Time |
Source: This is a Pillsbury Classic Recipe and was taken from the back of a 5# bag of flour.
By Julia
I'm not a good baker, so I keep trying different bread recipes. The bread turns out not even close to the bread I had when I was a kid. Can't I just make bread with sugar, yeast, oil, and water?
My son always eats up the bread I make, but I think it sucks! I want the plain bread that my Grandma used to make, with few ingredients and it turns out heavenly. Thanks.You are right bread recipes are simple and easy to make and should be as good as the bread that grandma made. I have had issue in the past with the yeast and the bread not rising correctly. Homemade bread takes a lot of work and kneading the dough before it is set aside to rise the first time. That is the real key to making a good loaf of homemade bread. I don't think it is the recipe you are using, it may be more you are killing the yeast or not activating it correctly. You need the right temperature of water to do this and if it is too hot or too cold it will not work at all.
This bread is very simple to make. I'm not that great at cooking, but this turned out even for me! And the best part is that it tastes wonderful!
A mix of healthy ingredients for your bird, baked into a bread, and served warm every day. My birds love it and will gobble it right up; and I like it because it's healthy for the birds.
This is a quick and easy "bread" recipe. I make this often and my girls make a loaf as a dessert bread.
Making everyday fresh bread. Mix the yeast with the water add oil. Mix all the dry ingredients add the yeast mix and mix together.
This is a delicious honey wheat bread that tastes excellent topped with apple butter or dipped in soup.
I want to start making my own bread. Does anyone want to share their recipe?
By Sabrina Barr from Council, NC
I've got a better idea: go to the Fleischman's site. They have enough recipes to keep you going for a long time starting with plain good old fashioned plain bread with excellent instructions.
There are many of my family & friends who bake their own bread. I have found that each person has to find their own unique recipe. We all have tried each other's recipes and have adapted what works best for us. I will post my recipe in another feedback.
My Recipe for White bread
2 cups warm water
2/3 cups sugar
1 1/2 Tbsp. active dry yeast
Dissolve the sugar in a bowl of the water, then stir in the yeast. Allow to proof until yeast resembles a creamy foam.
1 1/2 tsp.s salt
1/4 cup oil
6 cups flour
Mix in 1 cup flour, salt & oil. Add the rest of the flour 1 cup at a time. Either knead or mix until smooth dough has formed. Place in a well oiled bowl & turn to coat dough. Cover & let rise until double.
Punch down dough. Knead for a few minutes, divide into 2 to 4 loaves (depending on size of pans). Place in well oiled pans. Allow to rise 30 minutes our until dough is just above the the pans.
Bake at 350 degrees F (175 C) for 30 minutes.
For best results let the bread sit for 3-4 hours to "cure" before cutting or putting into bags.
Hello, and good for you!
Want to try making bread from a large quantity of dough which doesn't need kneading and can be kept in the frig for up to 2 weeks?
I've made bread many different ways: mixer with bread hooks, batter, bread machine, food processer, etc. But a new way that I have just tried is a lot of fun and you can get some of the recipes and basic instructions from this article: www.motherearthnews.com/
The non-kneaded dough for multiple loaves can be kept in the frig for up to 2 weeks in a tall lidded plastic container. It makes wonderful french bread with a chewy crust even without the paddle, baking stone, or water they recommend. . I just form mine on a baking sheet. I am going to try the soft American-style white bread from their book I found at the library. Having the dough ready to form and raise is a time saver. The only thing you have to figure in is the rise time (1-1/2 hours) which I cut in half with a lightly heated over (100 degrees).
Hope this gives you a different approach that might help you out and be fun, too.
Another plus: you can use all purpose unbleached flour instead of bread flour which generally is cheaper.
You can get a lot of great bread recipes at the King Arthur Flour website (not to mention flour and other baking supplies!). Hope this helps.
This page contains skillet bread recipes. Enjoy fresh pan bread baked in the oven or cooked on the stovetop.
In the recipe book that came with my 5 qt. mixer there's a recipe for whole wheat bread. The instructions say to add oil, but there is no oil in the list of ingredients, so I don't know how much. I love my mixer. I love the hands-free mixing.
Suzy
