Source: Me, who can't cut bread straight!
By Catastrofy from Winnipeg, Canada
It frees up my counter space and is clean and warm. So make use of that idle microwave when in need of a place for dough to rise. I've even got some pizza dough rising in mine right now for entertaining friends later.
By blazincopper from Blue Bell, PA
By sewgeek from Florence, KY
If you make homemade bread, why not try sourdough. You save lots of money on yeast (which can be expensive) and once you get the starter going, it is pretty simple.
Just mix equal warm water, strong flour and either riced potatoes (not boiling) or (better), the water from organic raisins soaked for two days (until fizzy). The mixture should be a very soft dough. Let ferment in a glass jar for 3 days and refrigerate.
Use in place of yeast when making bread. You will need to:
The results are a delicious sourdough bread, which is very inexpensive.
Add a teaspoon of garlic powder in your flour, you'll have a lightly garlic taste which is great warm or toasted.
When making bread in a cold kitchen, warm everything in oven, including flour and the mixing bowl. Your dough will rise higher.
By Randa from San Marcos, TX
Dissolve 2 Tbsp. yeast in 4 1/2 cups of really warm water from the tap. Add 4 Tbsp. of sugar to this right away. I buy my yeast from the health food stores refrigerated section. The grocery store yeast is almost always dead and doesn't rise.
Let the water, yeast and sugar work for about 10 minutes until it's starting to foam or bubble a little. Mix in: 4 Tbsp. oil, and 4 tsp of salt. Add 12 cups of white flour (or 6 cups of white and 6 cups of wheat), Knead for about 10 minutes. Add a little flour if it sticks to your fingers when kneading. Let rise for 1/2 hour. Punch down and put in 4 greased loaf pans. Let rise another 1/2 hour. Bake at 325 degrees F for 40 minutes.
I haven't had this recipe fail yet but be sure to get your yeast from a health food store or coop and make sure it's been refrigerated. Good luck!
Shape dough in a smooth ball, brush surface with melted butter, cover, and let rise in a warm place till doubled. Punch down divide in two equal parts, and let dough rest for 10 minutes. Shape into smooth balls or "torpedo" shapes for Vienna bread.
Place shaped bread on a cookie sheet covered with shortening (or better yet, sprayed with no-stick cooking spray), and covered with a thin layer of cornmeal. Brush with egg white, sprinkle very liberally with sesame seed and slash tops 1/4 inch deep with a very sharp knife. I usually slash 4 cuts in the torpedo shaped bread, or do a cross hash on the round ones. Let rise till almost doubled.
Preheat oven to 425 degrees F with a pan of boiling water in the bottom of the oven.
Bake for 15 minutes at 425 F, then lower temp to 375 F, and bake for 20 minutes more, until a nice golden brown. Thump bread with finger. If it sounds hollow, it is done. Immediately remove to a cooling rack.
By Margie M.
By Cricket Girl
By Kathy in Colorado
I use a bread machine on the dough cycle, then remove the dough for the final rise and bake it on a stone in the oven. My stove is an ancient GE (1945 or so) and the temp dial cannot be trusted so I use an oven thermometer to be sure it is right. I love the machine because it saves a lot of work, but you don't need one to bake really good bread.
Then use cooking spray or Crisco to grease pan. Let raise, punch down twice, then place in pans and raise again. The kitchen must be warm enough to let the bread raise; 75-80 is good. When it;'s doubled put in oven; I use 325 degree F oven, cook a little longer, spray with cooking spray, so crust is soft, get out pans and cool on the counter, or raised sheet like the broiler pan. Good luck!
By Polli from Alabama
Add yeast to flour mixture and add enough water to make it thin enough to beat air into it. Knead several times. Add 2 cup more flour, put in greased dish and let rise until over top of bowl. Punch down.
Second time it comes up, make out in pans. Bake in 300 degree F oven. The above recipe will make 2 loaves of bread and one pan of cinnamon rolls, 8x8 inch pan, or if you prefer same size pan of hot buns. Bake 30 minutes or until top of bread is nice and brown. (This recipe was given to me by my mother-in-law. Her secret to good homemade bread was to bake it in a slow oven.)
By Robin from Washington, IA