Old Time Homemade Bread Recipes

Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes. Add salt and oil to yeast mixture, then add flour a little …

Rating: 5/5(8)
Total Time: 1 hr 35 mins
Category: Breads
Calories: 134 per serving
1. Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes.
2. Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough.
3. Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour.
4. Punch down the ball of dough and mold it into a loaf shape to fit you bread pan. Cover with a towel and let raise again until it doubled in size.

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First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it

Rating: 4.5/5(2)
Total Time: 6 hrs 45 mins
Category: Yeast Breads
Calories: 156 per serving
1. Your best and principal bread is Manchet, which you shall bake in this manner.
2. First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel.
3. Opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with.
4. Then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together.

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OLD - FASHIONED HOMEMADE BREAD. Dissolve yeast packages in warm water. Mix into this 2 cups of flour. Place the remaining flour in another large bowl. Add the milk, sugar, salt and shortening. Add yeast mixture to this and work together until bread dough is formed. Knead this on a floured board on cloth for approximately 10 minutes.

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This recipe made two of the most delicious loaves of bread I've ever had! I've been trying to perfect homemade bread for a very long time

Rating: 5/5(29)
Total Time: 3 hrs 35 mins
Category: White Bread
Calories: 80 per serving
1. Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds. Mix in the sugar and honey, and stir to dissolve. Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
2. Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
3. Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. Roll dough into a ball, and place into a lightly floured large bowl. Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
4. Spray 2 9x5-inch loaf pans with cooking spray.

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And, when the bread is thickly sliced and smothered with butter, it is one of my all-time favorite comfort foods. Though I’ve been making hundred-year-old recipes for years, I recently realized that I’ve never made a hundred-year-old recipe for White Bread, so when I came across a White Bread recipe in a 1920 cookbook, I just had to give it

Servings: 4
Total Time: 3 hrs 30 mins
Estimated Reading Time: 1 min

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Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Form into smooth ball and place in greased bowl, turning to grease top. Cover with a clean, soft towel; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Punch down dough and let rest 15 minutes.

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Gently shape the dough into a loaf. Place in loaf pan coated with spray, butter, shortening. Cover (again with a towel or sprayed plastic wrap) and let rise until doubled again (about 45 minutes) Preheat oven to 450 degrees F (230 degrees C) Bake at

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It’s the oldest recipe still in use and also the oldest known recipe. But before we get to a modern version for this ancient bread, let’s take a look at the history for the oldest of off-the-grid recipes. History. In 2018, a group of researchers unearthed charred remains of bread in a stone fireplace at a site in northeastern Jordan.

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Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes.

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Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

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Old Fashioned Batter Bread Recipes. These delicious batter bread recipes are perfect for beginning bread bakers! No knead doughs go together fast and easy. English muffin bread is one of the most popular recipes on Restless Chipotle and has been pinned and made successfully millions of times! Be sure to click through to the YouTube video to

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Dissolve the yeast in the 1/2 cup warm water and set aside. In a pan on top of the stove heat the other 2 cups water, sugar, salt and shortening just until warm and sugar is dissolved and shortening is melted. Do not boil. In a large mixing bowl add 4 cups flour and pour in the water with the salt and shortening.

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Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside. 2. Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster).

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One of the staple old bread recipes is to make croutons. Even if your bread is more than a day old (think 3 or 4 days) you can make croutons that are going to be eaten right away. I like to keep mine out on the counter for a few hours uncovered before I make these just to dry them out a little more.

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Recipe: Old Fashioned Biscuit Bread ©From the Kitchen of Deep South Dish Prep time: 10 min Cook time: 15 min Total time: 25 min Yield: About 4 to 6 servings Ingredients. 2 teaspoons of bacon drippings; 2 cups of self rising flour; 1/4 cup very cold butter, cubed; 3/4 to 1 cup cold buttermilk; 2 tablespoons of butter, melted, optional; Instructions

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An Old-Fashioned Recipe. Once you’ve got your sourdough starter established, it’s time to move on to the actual bread-making itself. This recipe is one I found in an old recipe pamphlet from 1869. ~ Original Recipe ~

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In a large bowl, mix 2 tablespoons butter, 2 tablespoons sugar, 1 tablespoon salt, 1 cup boiling water, and 1 cup milk. When butter is melted and liquid is lukewarm, add the dissolved yeast and stir. Add 3 cups of all-purpose flour. Beat vigorously. Add 3 more cups of flour and mix well.

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