good bread recipes please?????

Quick white loaf

Makes 2 loaves

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour

Ingredients

200g/7oz whole milk, at room temperature

150ml/5½ fl oz water, at room temperature

2 tsp fresh yeast, crumbled

200g/7oz plain white flour

300g/10½oz strong white flour

50g/2oz millet flakes (optional)

1½ tsp fine sea salt

olive oil, for greasing

flour, for dusting

Method

1. Place the milk and water into a bowl. Add the yeast and whisk gently until dissolved.

2. Place the flours, millet flakes (if using) and salt into a clean bowl and mix together well.

3. Add the milk, water and yeast solution and mix together until it starts to come together a sticky, cohesive dough, then cover and leave for ten minutes.

4. Grease your hands and a flat clean surface with olive oil. Remove the dough from the bowl and knead for ten seconds, then form the dough into a smooth round ball. Wipe the bowl clean and grease with olive oil, then return the dough ball to the bowl and leave for a further ten minutes.

5. Remove the dough from the bowl and knead once more on the clean oiled surface. Shape again into a round smooth ball and return to rest in the bowl, covered, for one and a half hours in a warm (not hot) place.

6. Divide the dough into two equal pieces. Shape each into a ball and leave, covered, on a flat, floured surface for five minutes.

7. Place a clean tea towel onto a large tray and dredge with flour, rubbing the flour into the cloth to ensure even coverage.

8. Place one ball onto a floured work surface. To shape the dough, pat it flat into an oval 15cm/6in front-to-back and slightly longer left-to-right. Take the left and right sides and fold them inwards, towards the centre, by 2cm/1in, to leave a triangular point at the top. Next take the point and fold it in towards the centre, pressing down firmly to seal. Rotate the dough 180 degrees and repeat the process. Then rotate the dough back to its original position.

9. If you are right-handed fold the dough in half towards you, starting at the right-hand end, sealing the dough with the heel of your right hand while holding and folding the dough with your left hand. Roll the shaped loaf on the work surface, pressing down slightly more with the heel of each hand to give the ends a gentle point. Lift the dough and place it seam-side-up on the tea towel. Finally fold and pull the tea towel up the sides of the loaf and fold over to cover. Leave to rise for one and a half hours, or until almost doubled in height. Repeat this process with the second ball of dough.

10. Preheat the oven to 220C/425F/Gas 7.

11. Turn the two risen pieces of dough onto a flour-dusted baking sheet. Use a sharp knife to cut two or three slashes into the upper surface of each, then place into the oven to bake for 45 minutes, or until each loaf is a lovely golden brown.

Servings: Makes 1 loaf

Level of difficulty: Easy

Preparation Time: 20 minutes, plus 3 hours rising time

Cooking Time: 45 minutes

Ingredients

350g strong white bread flour, plus a little extra

½ tsp Salt

½ tsp easy blend dried yeast

½ tsp golden caster sugar

200ml water

Method

1. Lightly oil a sheet of cling film and butter the loaf tin.

2. Sift the flour, salt, yeast and sugar into the bowl of a food mixer and mix at the lowest speed.

3. Add the water and continue to mix.

4. Increase the speed slightly and knead for a further 4 minutes.

5. Place the dough in a bowl and cover with the cling film (oiled side facing the dough) and leave for 2 hours, until the dough has doubled in size.

6. Preheat the oven to 230C/gas 9. Return the dough to the food mixer for 1 minute on moderate setting (or knead by hand for 1 minute). Cover with a clean, damp tea-towel and leave them to rise at room temperature for 40-60 minutes.

7. Shape the dough to fit into the prepared tin, sprinkle the top with flour and bake for 45 minutes, until the base of the bread sounds hollow when tapped. Cool on a wire rack and serve in slices.

Guinness Bread for (machine)

1½ cups/330ml Guinness -

5 cups/550g of malted brown flour -

½ tsp salt -

1½ tsp fast action yeast

Bread maker setting: 2 wholewheat

Measure the ingredients into the pan in the order they are listed above. This ensures the best mixing and therefore the best result.

Press start button.

A simple, fragrant, fluffy, white home made recipe by hand would be as follows:

Ingredients:

White flour

active dry yeast

salt

sugar

strong hands, lots of counter space and a heavy pan similar to a cookie sheet in design.

proof your yeast first: One very warm, not hot, cup of water with about two tablespoons of yeast and a few sprinkles of sugar,roughly a half teaspoon then set aside to bubble and froth.

Move on to the other stuff now.

Take roughly 5.5 to 6 cups of flour, sprinkle with a bit of salt, mix in the proofed yeast/water mixture, mostly by hand and mix and fold and roll it onto a light sprinkling of flour, to prevent sticking to you and the counter. Your goal is to need until the dough becomes more pliable and smooth, this is very important, plus use very little flour so you dont mess up your dough and then roll it when its ready. put it into a well oiled bowl or pan big enough to cover with a dish cloth and enough space in the bowl for the dough to double in size. Put aside in a warm place free of drafts and cooling effects . Within an hour you should have a rising dough. Punch it down, and kneed it again, being carefull not to use to much extra flour, let it rise, form it into a ball or loaf or whatever...make mini loaves or whatever, set aside in draft free area again for about thirty minutes, spray pan lightly with pam,sprinkle with touch of flour and cornmeal, bake your rolls or bread at about 350 to 375 degrees until golden and hollow sounding when rapped on.

take it out of the oven, if you like a soft and chewier crust, cover or wrap bread in wet dish towels to soften the crust.

Best when eaten hot and fresh from the oven with lots of fresh creamery butter! Ad other stuff as you like!

This one is fabulous. The long, slow rise gives it a lot of flavor, and baking in a cast-iron dutch oven gives it a nice crisp crust. Mix it up before you go to bed at night, then bake for dinner the next day. Watch the video linked at the end of the article.

http://www.motherearthnews.com/Real-Food/2007-12-0...

Try this, http://www.uoguelph.ca/~antoon/recipes/breads/brea...

I hope these help.