Very Basic Easy White Bread

Submitted by Bill Hodgkins

"This is a double loaf recipe I first saw used in a Community Kitchen, culinary arts training program for disadvantaged people in Portland, Maine. No sugar? That's what I said... I usually proof my yeast with a teaspoon or so of sugar, but I assure you the recipe works without it... And it's very simple."

 

• Ready In: 3hrs 20mins
• Ingredients: 6
• Yields: 2 Loaves

ingredients

• 2 tablespoons yellow cornmeal, for dusting pans
• 6 cups bread flour
• 4 1⁄2 teaspoons yeast
• 2 teaspoons salt
• 2 1⁄2 cups warm water (100-115 degrees)
• cooking spray or oil

directions

1. In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
2. Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
3. Cover with plastic wrap and leave in a warm place to rise until doubled in size.
4. Punch down dough.
5. Divide into two equal pieces.
6. Shape and place in pans, cover and allow to rise until doubled.
7. Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.

Reviews

[sabretoothsam]

While the bread is fine, I found the recipe somewhat vague. This recipe is probably not for first time bread makers as it gives no time amounts; ie, no approximate times for kneading, rising or baking.

 

[LB3MOM]

I made this bread with my preschoolers as we explored bread and the effects of yeast. Not only did the bread look beautiful and taste yummy, it held up beautifully after being refrigerated over night. I have already passed this recipe around our school. Thanks.

 

[ShortOrderChefMom]

Wonderful! it rose really well and in less of the time listed here... I had bread finished in about 2 1/2 hours start to finish. Always the one to experiment, I added a cup of grated old cheddar and 3 tablespoons of grated parmesan to the dough. Also before baking I sprinkled garlic powder and oregano on top, rubbing it with just a bit of butter when it came out of the oven, as I always do. I made two pans of rolls and this recipe is a definate keeper!

 

[salbritton]

This makes a good tasting bread, even though I'm not really a baker and don't have a clear idea of what it means for the dough to be tough, or elastic, or to sound hollow. I like that it doesn't have any sugar in it as well. I do NOT recommend substituting whole wheat flour at all. The last batch I made, I substituted less than a third of the bread flour for wheat, and, while it wasn't disgusting, it wasn't as good as the white and it looked awful. It definitely holds up well even when kept on the counter for a week (not that it was but, we just don't eat much bread).