Bread Recipe With All Purpose Flour

White Bread Fleischmanns Yeast. Fleischmann's active dry yeast, milk, butter, Fleischmann's RapidRise Yeast and 4 more. White Bread! Kumquat and Tartines. all-purpose flour, milk, salt, unsalted butter, honey, yeast.

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All-purpose flour is great for, well, all purposes. These 20 easy bread recipes don't call for any fancy flours (not even bread flour). Whether you're looking to make classic sandwich bread (here's a good recipe for you) or …

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1/4 cup vegetable oil. 5-6 cups flour –You can use all-purpose flour OR bread flour! In a large bowl, dissolve the sugar in warm water and …

Rating: 4.8/5(568)
Calories: 131 per serving
Category: Bread
1. In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency.
3. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
4. Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

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In a large bowl, stir yeast and warm water together. Let dissolve. Add the sugar, salt, softened butter and 3 cups flour. Using a stand mixer, beat until smooth. Stir remaining …

Rating: 5/5(2)
Category: Lunch
Cuisine: Bread
Total Time: 35 mins
1. In a large bowl, stir yeast and warm water together. Let dissolve. Add the sugar, salt, softened butter and 3 cups flour. Using a stand mixer, beat until smooth. Stir remaining flour 1/2 cup at a time, until it forms a soft dough. Knead with stand mixer for about 7-9 minutes or until smooth and elastic.
2. Grease a large bowl. Place dough in greased bowl. Turn once to coat. Cover with plastic or a damp towel and let rise in a warm place until doubled, about 1-1/2 hours.
3. Press dough down. Turn out onto a lightly floured surface. Divide dough in half.
4. Shape each half into a loaf. Place in two greased 8 1/2 x 4 1/2 -or 9x5-in. loaf pans. Cover again and let rise until doubled, about 30-45 minutes.

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The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë …

Cuisine: American, French, Italian
Total Time: 40 mins
Category: Breads
Calories: 100 per serving
1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).

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Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on …

Rating: 5/5(233)
Calories: 202 per serving
Category: Appetizer, Side Course
1. Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
2. Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
3. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
4. Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).

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Total Bread Flour Needed in Grams * 0.95 = All Purpose Flour. Total Bread FlourAll Purpose Flour = Gluten. Or to be more precise: X (0.95) = Y. X – Y = Z. Example. If your recipe needs 500 Grams Bread Flour, you’d do the following math: 500 Grams Bread Flour Needed * 0.95 = 480 Grams All-Purpose Flour.

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Although it takes about 3 hours to be complete, your prep time is 5 minutes and that’s all! The recipe’s for a 1 1/2 – 2 lb bread machine. And no need for bread flour, this is …

Rating: 4.9/5(20)
Total Time: 3 hrs 5 mins
Category: Bread
1. Pour in ALL your ingredients by order into the bread machine.
2. Close the lid, choose your settings. I do a 2 lb loaf, basic loaf, light or medium crust. And then click start.
3. After the bread is all done, carefully remove the pan from the machine and leave on the counter for 10 minutes. To get the bread out, carefully shake it and place in a storage container or bag.
4. Serve warm or cold, do as you wish. Just store it properly for freshness and so it doesn't go stale quickly. It last about 3-4 days stored in a cloth bag in a dark area of your kitchen or pantry.

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In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Advertisement. Step 2. In a large …

Rating: 5/5(148)
Total Time: 1 hr 20 mins
Category: Wheat Bread
Calories: 112 per serving
1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring 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 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

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Bread flour’s protein absorbs more liquid than other flour, resulting in the hard and solid dough. It is great for providing loaves, buns, pizza dough, and other baked goods with more height, strength, and elasticity. On the other hand, all-purpose flour is useful for all baking purposes, and it typically comprises about 10 to 12 percent protein.

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Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let …

Rating: 5/5(78)
Total Time: 50 mins
Cuisine: Europe, Italian
Calories: 106 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes.
3. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease the top.

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Homemade Bread with No-Eggs. all purpose flour • yeast • sugar or more (you can substitute with 1 tbsp maple syrup or honey) • salt • cooking oil • buttermilk or milk room temperature (I substitute with 6 tbsp of cultured buttermilk powder with 1 cup and 21/2 tbsp room temperature water, because I run out milk) • Note: • If using

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Flour Selection. One essential modification in this recipe versus my simple weekday sourdough (which uses all high protein bread flour) is to slightly reduce the …

Cuisine: American
Pre-fermented Flour: 10.00%
Hydration: 76.00%4
Total Time: 13 hrs
1. (9:00 a.m.)Add the Main Dough ingredients, reserving 50g of water, to a mixing bowl and mix with wet hands. Mix and strengthen the dough for 2-5 minutes, pinching the ingredients together and folding the dough over itself repeatedly until it’s cohesive and smooths. During this time, slowly add in the 50g of the reserved water if the dough feels like it can handle it: it shouldn’t be soupy or extremely wet, if it is, don’t add the remainder of the reserved water.
2. (9:15 a.m. to 12:45 p.m.)This dough will need 4 to 5 sets of stretch and folds during bulk fermentation, the first set 30 minutes after bulk fermentation begins. Perform the rest of them at 30-minute intervals as needed. After the last set, let the dough rest the remainder of bulk fermentation.
3. (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, lightly shape the dough into a round shape. Let the dough rest for 20 minutes, uncovered.
4. (1:05 p.m.)Shape the dough into a round (boule) or oval (batard), then place the dough in proofing baskets.

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The Gluten Free All Purpose Baking Flour from Bob’s Red Mill used in this recipe assures that the bread remains light and fluffy when baked. For a hint of extra flavor and to customize this bread to your taste buds, feel free to add your favorite seasonings to the bread mix and make it your own! Gluten Free Sandwich Bread for Conventional Oven

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Frequently Asked Questions

Does all purpose flour make great bread?

All-purpose flour makes great bread and the recipes that feature it are diverse and delicious. From basic white bread with yeast to quick and batter breads filled with a variety of flavors, these recipes show off the possibilities of the simple kitchen staple . This white bread recipe is perfect for your first attempt at yeast bread.

What ingredients do i need to make a simple bread recipe?

As for ingredients, all you'll need is some all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual. Yes, it's really that easy!

How to make bread dough with yeast and flour?

In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.

Can you make sourdough bread with all purpose flour?

Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.

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