Homemade Bread

Homemade Bread

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615 Ratings 5 star values: 505 4 star values: 76 3 star values: 25 2 star values: 3 1 star values: 6
Fabulous Homemade Bread Lena Ackermann
Fabulous Homemade Bread Oy Sangarasri
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45 calories; protein 0.9g; carbohydrates 5.5g; fat 2.3g; sodium 146.2mg. Full Nutrition
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615 Ratings 5 star values: 505 4 star values: 76 3 star values: 25 2 star values: 3 1 star values: 6
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Servings Per Recipe: 72 Calories: 44.5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver.
In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Wow...this is amazing. AMAZING. I had never made bread before, and I didn't have a bread machine OR a large mixer...and it still turned out great! I kneaded the dough according to the instructions on this site, and I also followed another person's suggestion and used honey in place of the brown sugar. Perfection! It makes store-bought bread taste sickening. My husband and I finished off the first loaf in less than one day!
I accidentally made it with white sugar...not sure if this affected how it tasted. It was good, but it didn't have the fresh homemade baked bread taste I was looking for.
Wow...this is amazing. AMAZING. I had never made bread before, and I didn't have a bread machine OR a large mixer...and it still turned out great! I kneaded the dough according to the instructions on this site, and I also followed another person's suggestion and used honey in place of the brown sugar. Perfection! It makes store-bought bread taste sickening. My husband and I finished off the first loaf in less than one day!
What an excellent all-purpose sandwich bread! It has such a lovely texture and delicate taste, no doubt from the oats and brown sugar. I made the recipe as written but with the following two alterations: 2 cups old-fashioned (rolled) oats in place of the 2 cups quick-cooking oats 9.5 cups all-purpose unbleached flour + 0.5 cup vital wheat gluten in place of the 10 cups of bread flour Also, I only baked one loaf today... after the first full rise, I shaped the dough into six loaves and stuck five into oiled ziploc freezer bags and put them into my deep freezer. I'll just pull them down as needed, let thaw and rise again, and then bake. Thanks, J. Drury, for an excellent recipe--I will be making this often.
Just bit into my very first loaf of homemade bread. Whoa baby, that was good! My 11 year-old loved it too. And it only cost me $2.00 for the entire batch. I buy bulk, it's cheaper. Even the yeast. NOTE: 3(.25 oz dry active yeast)is equal to 1-1/2 TBSP of dry active yeast,if buying bulk. I froze the other 4 loaves (pre-baked) for later enjoyment. I melted some butter w/ fresh chopped bay leaves & used it to dip the bread in.
Great recipe. I made it without a mixer or any high tech gadgets, just some elbow grease, a bowl, and an oven. It's my first time ever trying to make bread, and I'm enjoying it now with my coffee! Great recipe.
This is perfect!I've been trying out several recipes for a good home made bread, and several times came out with a so-so result. But this one's the best so far.A real keeper. Had to cut down the recipe for 2 loaves and still came out good.Thanks a lot J. Drury!
I haven't even made this bread and I already am giving it a "5-star" rating just from reading all the reviews! I have a question and I hope that you experienced bread makers can help me. I am not very experienced and am lacking in bread making confidence for truly homemade bread, however, I do very well with my 2-pound bread machine. Question: How can I adapt this recipe to use in a bread machine as far as adding the ingredients? The method recommended by my machine is to put all liquids in the bottom of the pan followed by the dry ingredients and finally put the yeast on top. How long would I bake it ie. what setting? Help! Thanks, nursela
Delicious, although i always veganize the recipe (I've found both vegan margarin and vegetable oil works instead of butter, and instead of eggs use "Ener-G Egg Replacer", or just 4 tablespoons of water). Everyone loves the bread, with or without walnuts and chocolate- a bit of brown sugar sprinkled on the top is fun as well.
I first I thought it wasn't SO fabulous but then I couldn't stop eating it so I figure it must be fabulous then!
Oh. My. Goodness. This is the best bread I've ever eaten, let alone made. I couldn't believe that it didn't need to be kneaded, so as I was putting it into the loaf pans I said a few "please be good and please rise" prayers. ;o) Amazing texture and taste and soooo easy to make. If I can make it, you can. Trust me. I substituted a few things: used 1/2 olive oil and 1/2 butter for the veg oil (as suggested by other readers), used honey instead of brown sugar, and used unbleached all purpose flour instead of bread flour. Made 2 oversized loaves and 12 hamburger buns (highly recommend making these. Just form dough with floured hands into balls and squish slightly into bun shape. Bake 20 min.) Thanks so much to the original poster for this recipe. Delish!
I've been making Peasant Bread (from this website) & everyone has loved it, but in an effort to eat healthier, I wanted to find a good whole wheat/grainier bread recipe that would work in my bread machine. I tried this one today (my machine makes a 2-pound loaf) and it turned out well! Husband likes it better than Peasant Bread. BREAD MACHINE ONE LOAF: 1) Converted recipe down to 24 servings to make one loaf. 2) Mixed together the warm water/dry yeast/bread flour/white sugar in a separate bowl. 3) Placed liquid ingredients, first, in the bread machine (warm water, canola oil, honey instead of brown sugar, & yeast mixture). 4) Mixed together regular whole oats (rather than quick-cooking), wheat flour, salt and added to machine. 5) Recipe for 24 calls for 3-1/3 c bread flour. Instead I did 1 c whole wheat flour & 2-1/2 c bread flour (I'd read the recipe wrong and added 2-1/2 rather than 2-1/3 but it turned out great!). Loaf is big and a little crunchy on the outside, soft & light brown inside. For those of you who have been trying to figure out if this one works in the bread machine, it does!
Hi J.Drury .. I just subscribed now to write a rate and review for this wonderful bread recipe,a lot of thanks for your mum Elaine and her great generation with their marvelous receipes.I did that bread before, using my lovely kenwood ( my right hand in the kitchen) and never come 6 loaves only 4, but it was so great, and i did it again today and made just 3 loaves but they were huge and fantastic ,in both times i changed the flour and used an organic wholemeal flour (stone ground)and add 2 teaspoons baking powder because i had informations that it helps with the yeast to make the dough fluffy also i add 3 tablespoons each :linceed seeds,sunflower seeds,pumpkin seeds, sesame seeds, poppy seeds and some dried oregano but the first time i added fresh thyme ,in both times it was marvelous,also i used extra virgin olive oil, i brushed the top with some milk and sprinkled with a mixture of the seeds and oats i used inside it ,and because i am so proud with this recipe i gave it as a gift to my freinds and neighbours and told them its name is Elaine's loaf and ofcourse i said its story ,and today i never buy bread from supermarket which costs me about $6 for the good quality wholemeal loaf with grains. After i bake it, i keep it in the freezer and before use i thaw it little , cut it thin slices with the electrical knife to be as toast and heat it in the toaster.I got some photos for it and i will try to send it on my shared items soon. Once again thanks a lot for mum and all her
I've made this bread at least ten times now and it always turns out fantastic-soft, slightly sweet, and wonderfully balanced. What I like best is that it isn't as dense as so many homemade breads. I tried freezing four loaves before proofing them a second time and they just never rose quite the way the dough does when fresh. Instead, I usually make only half the recipe and then make two slightly larger loaves. Thanks for this excellent recipe!
I like this recipe. I make it in my Kitchenaid mixer. It is easy to make substitutions and different variations. I'll add ground flax seed, and/or a bit of soy flour, sunflower seeds, or just make it with plain white flour. I found that it only makes 4 loaves, in my pans.
Love this recipe. I usually scale it down to 48 servings and then my 5 quart Kitchen Aid can handle it. I use at least 3 cups of white wheat flour in place of some of the bread flour. I usually make 2 loaves of bread and a pan of monkey bread (grab off balls of dough and roll in butter and cinnamon and sugar, then layer in bundt pan to rise). Soooo good!
I've been baking bread for 45 years and this recipe is one of the very best I have ever made and I've made lots of bread recipes. This is also an excellent recipe to make for people on a low cholesterol diet. Thank you J. Drury. It has become one of my favorites.
Absolutely outstanding bread! I've tried several recipes on this site and, while all were initially delicious, none were quite as easy to make or held up as well over time as this bread (it was still soft and moist even a week later). I substitute milk for the 4 1/2 cups of warm water (both evaporated and regular milk will work), and I also brush the crust with melted, unsalted butter to really soften it up. My husband raves about this bread. We've decided it will make great Christmas gifts.
This is a FANTASTIC bread recipe, my new favorite. I replace the brown sugar with 1/2 cup BlackStrap molassas and the two cups oats with one cup oats and then a cup of bran and a half cup of flax seeds. Adds some fiber and additional vitamins to an already great recipe!
I've tested many wheat and white bread recipes and all of them seemed the same to me. But this one was finally different. I love the added nutrition of oats
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