Bread Recipe? - Salt Lake City,UT

Here's ours:
For each loaf you plan to make
1 1/2 c warm water
1 T active dry yeast (I use the reg, not fast acting)
1-2 T sugar
1/4 t salt
2 T oil (olive oil is best)
3 1/2 c flour (or so - this is where it gets less exact)

We always proof the yeast first - the warm water, sugar, yeast and about 1/2 c of the flour (for multiple loaves) and let it sit for 10 minutes. It should get all bubbly and smell yeasty. Then we add the salt, oil and then the flour gradually. When it gets too firm to stir, use your hands. Then flour the table generously and knead the bread well, but it back in the bowl with a light cloth over and allow it to rise until it doubles in size. Knead well again (either in the bowl or on a floured tabl, but with fresh flour), separate into loaves, and let it rise again. Bake at 350 for about 40 min.
The more times you knead it the thicker the bread will be. If you like it light and fluffy, knead it only once; for heavier bread knead 3-4 times.

The biggest reason for bread tasting funny is not enough gluten (ie if you use some rice flour) or not enough salt. The quality of oil affects it too.

Hope it helps! Happy breadmaking!

I make Grandmother bread and the kids love it.
http://suzannemcminn.com/blog/2007/12/19/grandmother-bread/

How to make bread, and a list of other things you can make with the Grandmother bread recipe.
http://suzannemcminn.com/how-to-do-stuff/the-farmhouse-ta...

This bread looks yummy and I want to make it next. It is Amish Loaf Bread, scroll down a little for the recipe.
http://waxedoutcreativelife.blogspot.com/2010/01/give-me-...

These links are two women's personal blogs. Both are mothers and the first one lives on a farm and has tons of recipes and info, all from her experience.

i make french bread that is really good :)

1/2 c warm water(not to hot or yeast will have trouble "growing")
1/2 tsp sugar
4 1/2 tsp yeast or
let that set for a little bit until it gets frothy

In a big bowl put 2 cups hot water and 2 tsp salt
let that cool some while you wait for the yeast

mix yeast mixture in with water and salt and add 2 tsp sugar
i do not measure my flour i go by the dough looks (4-7 cups)
start mixing in flour until the dough is not sticking to the sides of the bowl

i like to keep the dough soft so i start to knead it on the board and add the last bits of flour to it until it is firm. to make for better raising i separate the dough into 2 halves i put each half in a greased bowl to let raise.

my house is very cold so i put hot water into 2 bigger bowls and set the dough bowls into those that way the dough will maintain the temp needed to raise. i let them raise for 30-45 min and then i roll out the dough. after it is rolled out i roll it up as if i am doing sweet rolls and form it and set it on a cookie sheet and let it raise for another 30-40 mins then bake the loaves at 400 degrees for about 20 mins.

i hope this works out for you. it is really delicious. if you want to add some "health" to the bread you can add ground flax meal or wheat bran without having to change any of the other recipe amounts.

Check out pantrysecrets.net You would have to buy the CD or attend a group presentation. Contact Jeannie and she can probably help you out. I LOVE this recipe and it is sooo quick and easy.

You might check out the book Artisan Bread in Five Minutes a Day--yummy!

This is a very soft and delicious whole wheat bread, it's my favorite bread to make.

Whole Wheat Bread
2 cups warm water
1/2 cup sugar
2 tbsp. yeast
1/2 cup shortening
1 tbsp. salt
5 1/2 cups whole wheat flour (or however much you can knead in, I usually can't get quite the whole amount in)

Add sugar to warm (not boiling) water, stir in yeast, and add shortening by spoonfuls to allow it to soften. Cover until yeast is dissolved. Add flour and salt, and knead for 5 minutes. Cover and allow to raise for 10 minutes, punch down, and repeat two more times. Shape into two loaves, allow to rise in greased bread pans, and bake at 350 degrees for 25 to 30 minutes, or until golden brown.

Making bread is just like anything else - it's easier to do if you have the right tools. Do you have a bread mixer? I have had a Bosch bread mixer for years and it makes ALL the difference in the world. In fact, I don't even know exactly how much flour I use in my bread, because I just keep adding it until the dough pulls away from the side of the mixer. When it gets to that point, I just let it mix for four more minutes, put it in the bread pans, let it raise, and bake at 350 degrees for 35 minutes. It seriously comes out perfectly every time. I'll give you my recipe like I do it in my Bosch (just in case you have one, too) It is the most simple bread recipe ever and it is the best one I have every tried.

Put about 5 cups whole wheat flour in mixer and add:
3 Tablespoons SAF Instant yeast (you can find at WinCo - MUCH better than regular yeast)
1Tablespoon salt
Mix this together just a little bit and add:
5 cups very warm water
1/2 cup oil
1/2 cup honey
Mix together and add more whole wheat flour, cup-by-cup until the dough pulls away from the side of the mixer (while it's on high speed.) Once it reaches this point, let it mix on high speed for about four more minutes. (If dough start to stick to the side of the mixer at any point of the four minutes, just add a tiny bit of flour until it doesn't stick any more) Once it has mixed, dump the dough out onto a counter that you have sprayed with non-stick spray and shape it into one big ball. Cut into four pieces. Take each piece and just flatten it out by had in a rectangular shape, roll it up, pinch the ends and seam together lightly, put it a bread pan that has been sprayed with non-stick spray and let raise for about 20 - 25 minutes. Put in an oven that has been pre-heated to 350 degrees and bake for 35 minutes. When you take it from the oven, immediately take the bread out of the pans and put on a cooling rack. I usually spray the tops lightly with non-stick spray to keep it nice and soft.

One little thing that might help: When you are first starting out making whole wheat bread, it sometimes helps to add about 3 tablespoons of wheat gluten flour with your flour. I used to use it when I first started making w.w. bread and it helped to ensure it would come out nicely. After just a few times, though, I found that I didn't need it.

Well, I don't know if this will help you at all (actually, I know the bread recipe is an excellent one to use, even if you don't have a Bosch - I just don't know exactly how much flour to add). I wish you luck. It's a great skill to have and there is nothing like the smell of freshly baked home made bread!!