Crusty White Bread Recipes With Yeast

Instructions Checklist. Step 1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Advertisement. Step 2. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined.

Rating: 5/5(228)
Total Time: 2 hrs 30 mins
Servings: 2
Calories: 142 per serving

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Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and …

Servings: 2
Total Time: 1 hr 5 mins
Category: Yeast Breads
Calories: 1678 per serving
1. Dissolve yeast in warm water.
2. Add sugar, salt, oil and 3 cups four, mix well.
3. Add enough remaining dough to make dough easy to handle.
4. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.

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Meanwhile, with the rack in the middle position, preheat the oven to 450°F (225°C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid …

Rating: 5/5
Total Time: 1 hr 20 mins
Category: Appetizers
Calories: 215 per serving
1. In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.
2. In a large bowl, place the whole wheat flour. Set aside.

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In a large bowl, combine yeast with warm water. Mix in sugar and let stand 10-20 minutes, until mixture froths visibly. Beat in the first 3 cups of flour and salt.

Estimated Reading Time: 4 mins

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Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack …

Rating: 5/5(74)
Total Time: 1 hr 10 mins
Estimated Reading Time: 3 mins
Calories: 105 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough.
3. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky).
4. Turn onto a floured surface; with floured hands pat into a 9-in. square.

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Remove from pans; cool on wire rack. If using Active Dry OR Traditional Yeast: Place 1/2 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in dry yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of

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Instant yeast. Sugar. Flour. I’ve used bread flour, cake flour and 00-flour for this recipe. Pretty much any white flour will work. Very strong …

Rating: 4.5/5(32)
Total Time: 2 hrs 25 mins
Category: Bread
Calories: 186 per serving
1. In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
2. Add the flour and salt then knead with the dough hook for 5 minutes.
3. The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
4. Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).

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4 and ½ to 5 cups (542 to 600 grams) unbleached bread flour can substitute all-purpose if needed, but bread flour is strongly recommended; 1 Tablespoons (11 grams) …

Cuisine: American
Total Time: 2 hrs 45 mins
Category: Breakfast
1. In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix together all of the ingredients on medium low speed except for the corn meal (we'll use this ingredient later). If mixing by hand, do this first part with a wooden spoon until the dough becomes shaggy.
2. Continue to knead the dough at medium speed for about 7 minutes. The dough will be smooth and elastic. If you are mixing by hand, you may need to add more flour as you knead. Place the dough on a lightly dusted surface and press down with the heel of your hand. Bring the farthest edge towards you as you fold it in half. Then press down with your heel and press away from you. Rotate the dough 90 degrees and repeat. Continue repeating for another 6 minutes or so.
3. Transfer the dough to a greased bowl. Cover and allow to rise in a warm spot until doubled, about 1-2 hours.
4. Punch the dough down and divide it into half. Pat one half of the dough into a rough oval. Fold it in thirds like a letter, seam side up. Then flatten it a bit and roll it up into a log as best you can. Pinch the seams and then flip the dough over so the smooth side is facing up. Repeat with the other half of dough.

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Preheat oven to 220°C (200°C Fan Forced) Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin or on a lined baking tray. Stand in a warm place for 30 minutes or until doubled in size.

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Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough …

1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.

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This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread

Rating: 5/5(617)
Category: Bread, Sides
Cuisine: Western
Calories: 155 per serving
1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
2. Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
3. Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
4. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

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1 lb 8 oz (700 g) strong white bread flour, plus a little extra for the top of the bread 1 level tablespoon salt, or less, according to taste 1 level teaspoon easy-blend dried yeast 1 level teaspoon golden caster sugar about 15 fl oz (425 ml) hand-hot water Pre-heat the oven to its lowest setting. Method

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Preparation. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry …

Rating: 5/5
Servings: 4
Cuisine: American
Category: Breads, Side Dish
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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Bread. In a large cast iron Dutch oven or in a pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is …

Rating: 4/5(4)
Category: Appetizers
Servings: 1.67
Total Time: 1 hr 20 mins
1. In a large cast iron Dutch oven or in a pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Cover and let sit for 8 to 12 hours, or overnight, at room temperature.
2. Place the whole wheat flour in a large bowl or directly on a work surface. Set aside.

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Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let …

Rating: 5/5(309)
Calories: 102 per serving
Total Time: 50 mins
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface.
2. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour.
3. Stir oil into yeast mixture; pour into flour mixture and beat until smooth.
4. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.

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35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to …

Rating: 5/5(9)
Total Time: 3 hrs 10 mins
Servings: 1
Calories: 145 per serving
1. Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
2. Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
3. Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
4. Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.

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In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until frothy, about 10 minutes. In a large mixing bowl, combine the …

Rating: 4.4/5(191)
Total Time: 50 mins

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Frequently Asked Questions

How do you make homemade white bread?

In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 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 8 minutes.

What is a good white bread recipe?

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Punch dough down. Knead for a few minutes, and divide in half. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Is whole wheat bread really healthier than white bread?

Whole wheat bread tends to have a higher fiber content, and more micronutrients than standard white bread. Fortified white bread can close the gap between the two with nutrient fortification, but fiber tends to still be different.

How do i make easy white bread with no yeast?

Directions Put 4 cups of the flour, yeast, sugar and salt into large bowl. Pour in hot water and oil and mix until combined- it will be sticky. Add the remaining flour in increments until dough is no longer sticky. Knead for about 5 minutes until dough is elastic and smooth.

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