Best Three Loaves Of Bread Recipes

EASY HOMEMADE BREAD

Steps:

• Dissove the Yeast: In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of warm water (110˚ F), and let sit for 5 minutes.
• Add ingredients: Add the remaining 2 ⅔ cups water at same temperature, sugar, salt, room temperature butter, and 5 cups of the flour to mixer bowl. Stir to combine.
• Add remaining flour 1 cup at at time and knead: Using a dough hook, mix on low speed and gradually add the remaining 4 -5 cups of flour one cup at a time until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead using dough hook until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
• Let bread dough rise: Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover loosely with plastic wrap or a kitchen towel and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour. (I used bread control on oven and set temperature to 100˚ F.)
• Divide the bread dough: Turn the risen dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in three parts (1.5 pounds each) and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place seam down into greased 9-inch loaf pans with parchment paper only on the bottom.
• Let bread dough rise again: Cover the loaves loosely with a towel and place in a draft-free area until doubled in size, 30 to 45 minutes. While bread rises, preheat oven to 400˚ F.
• Bake: Brush the loaves with some of the melted butter. Bake the loaves for 25 to 30 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 190-195˚ F). If the top of the bread starts to get too brown, form an aluminum foil tent and cover after 15 minutes.
• Let cool: Remove from the oven and immediately brush with more melted butter. Allow to cool for 10 minutes in the bread pans. Remove from the pans and cool completely on a cooling rack before slicing, about 50 minutes.
• Storage of homemade bread: The bread can be stored in an airtight bread bag or wrapped tightly in
• plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

PUMPKIN BREAD IV

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
• In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
• Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

GRANDMA VANDOREN'S WHITE BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
• Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
• Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.