Best The Best Bread Ever Recipes

THE BEST HOMEMADE BREAD YOU WILL EVER EAT

Steps:

• 1. Add yeast water and mix well,add tempered water as needed to get a slightly wet though. a stand mixer with dough hook works great for this.
• 2. Cover and let rise until double, approximately 30 minutes.
• 3. Turn out on floured board and knee for about five minutes until Dough begins to gets Stiff. Cut into two loaves of bread. Place in greased bread pans and let rise until double. Approximately 30 minutes.
• 4. Place small pan of water in the lowest part of your oven. Preheat to 350°. Bake about 25 to 30 minutes until crust is golden brown. The water added to your oven makes for a thicker crust.
• 5. If you would like whole wheat bread. Replace 1 cup of all-purpose flour, with one cup whole wheat flour. This recipe can be used for hot roles or cinnamon rolls to your liking.
• 6. your Walmart shopping bag makes a great cover for your rising bread. And the price is right. Please leave a comment.

THE BEST CHEESY GARLIC BREAD EVER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!

BEST EVER BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
• Blend together the eggs, buttermilk, oil and bananas.
• Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
• Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

THE BEST BREAD EVER ;)

Steps:

• start by blending your flour, salt and sugar with a wisk in a large bowl, blend well for about one minute. in a measuring cup ad your yeast and a half cup of (a little warmer than) luke warm water (not hot) stir, cover for 2 minutes. Add one cup of (a little warmer than) luke warm water to your yeast mixture, cover. Make a well in your flour mixture add yeast and water mix. Cover the bowl with a warm damp cloth and a kitchen towel set aside for 10 minutes. When the bubbles in the water are showing that lets you know your yeast is working so now its time to start mixing. With a spatula ( i like to use plastic, it seems to stick less) start blending the flour mix with the water until a very sticky dough forms. prepare a cutting board for kneeding by dusting it with flour. dump your stick dough onto the board. dust your hands and start kneeding the dough for about ten minutes. ( i like to press my dough into a pizza shape and fold it press again fold, stretch etc. for about the first five minutes then i start a traditional kneeding action).
• once a smooth texture is there ( carefull not to dry out your dough to much with flour) shape a round ball and coat with about 2 table spoons of EVVO.
• Line a large bowl with wax paper and spray with non stick cooking spray, place dough in to rise. Cover with the same warm damp cloth and kitchen towel and place in room temperature for 1 1/2 hours ( up to 3 hours) for first rise.
• Once the dough has doubled in size prepare your cutting board with wax paper coated with cooking spray. Remove dough from bowl onto prepared board. using your hands, ( not a knife) pull apart into two pieces, shape loaves. ( i like to make the loaves about 8 - 10 inches long and about 4 inches withe but this is not really important, sometimes i braid them too!)
• OK, now place another piece of wax paper sprayed with cooking spray over the top of both loaves cover with a towel and place in room temp for 1 hour ( second rise). Now its time to prepare your oven. Pre heat oven to 425. cover your baking stone with about 1/4 cup of corn meal and place in the oven on middle rack. On a lower rack place pan with about 1 cup of water ( this keeps your crust from getting brown to quick) You want your baking stone to be really hot when its time to put the bread inches Once your hour is up your bread will have grown a bit ;) so remove your towels and wax paper with one hand ( im right handed) my left i place it gently on one loaf. using my right hand i take the wax paper and turn the loaf upside down into my left hand being carefull not to disturb the shape and air in my loaf. open the oven pull out your rack with the baking stone and place your loaf directly onto your cornmeal. close oven. set timer for 10 minutes. after 10 minutes turn down oven to 400 and bake for 20 more minutes. Watch that your crust isnt getting to brown (i like mine golden brown, think of the color of honey :) ) IF your crust is how you like it cover with a double fold of foil just over the top. turn oven off and let stand in oven for 5 more minutes. Remove to cooling rack. Slice after 10 minutes and serve. Repeat baking process with second loaf.
• ENJOY!

BEST EVER ITALIAN BREAD

Steps:

• Stir the yeast into lukewarm water and set aside.
• Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
• Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
• Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
• Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
• Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
• Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
• Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.