Easy Bread Recipes

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Are You Ready to Make the Best Bread in the World that is the Envy of All Your Friends? Click Here! Wholesome Wheat Bread Wholesome Wheat Bread Recipe

Honey, nonfat dry milk and whole wheat flour make this bread extra nutritious.

Shape each bread into the traditional loaf or twist two ropes together to make a decorative loaf.

Ingredients:

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

2-1/4 cups warm water (110◦ to 115◦)

3 tablespoons sugar

1/3 cup butter or margarine, softened

1/3 cup honey

½ cup instant nonfat dry milk powder

1 tablespoon salt

4-1/2 cups whole wheat flour

2-3/4 to 3-1/2 cups all-purpose flour

Directions;

In a large mixing bowl, dissolve yeast in water.

Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth.

Add enough all-purpose flour to form soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 10 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 traditional loaves or divide into fourths and roll each portion into a 15-in. rope.

Twist two ropes together. Place in greased 9-in. x 5-in. x 3-in. loaf pans.

Cover and let rise until doubled, about 30 minutes. Bake at 375◦ for 20-25 minutes.

Remove from pans to cool on wire racks.

Serving Size 2 loaves.

Sesame French Bread

Sesame French Bread

Better than bakery bread, this is perfect alongside Italian foods.

You can serve both loaves the recipe yields or freeze one for later.

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

2-1/2 cups warm water (110◦ to 115◦)

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoon salt

6 to 6-1/2 cups all-purpose flour, divided

Cornmeal

1 egg white

1 tablespoon water

2 tablespoons sesame seeds

Directions;

In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 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. Roll up each half into a 15-in. x 10-in. rectangle.

Roll up from a long side; pinch to seal. Place seam side down on a greased baking sheet sprinkled with cornmeal.

Beat egg white and water; brush over loaves. Sprinkle with sesame seeds.

Cover with plastic wrap coated with nonstick cooking spray; let rise until nearly doubled, about 30 minutes.

With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400◦ for 25 minutes or until lightly browned.

Remove from pan and cool on a wire rack.

Serving Size 2 loaves.


Easy Bread Recipes


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