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Bread Making Recipes and Hints
Basics of Cooking Lesson Series
Related Resources
• All Busy Cooks Cooking Lessons
• Bread 101
• Easy Bread Recipes
• Food Safety
• Kitchen Cleaning Tips
• How to Read a Baking Recipe
• Busy Cooks Bread Recipes

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Begin by reading the recipe carefully. Make sure you have all the necessary ingredients. Start with a simple bread loaf recipe, like the French Bread recipe below.

Measure the liquid called for, and heat it to the correct temperature. Sprinkle the yeast over the liquid, and let this sit for a few minutes. This is called proofing the yeast, and ensures that the yeast is fresh and active. When the yeast mixture rises and starts bubbling, proceed with the rest of the bread recipe.

Measure part of the flour into a bowl, and add any other dry ingredients or flavorings. Make a depression, or well, in the center of the flour, and add the dissolved yeast and other liquids. Beat well to combine.

Gradually add the rest of the flour until the bread dough becomes difficult to stir. At this point, flour your work surface and dump the dough out of the bowl onto the floured surface. Begin kneading the dough.

To knead, turn the dough over several times, gathering any stray particles. Fold the dough in half towards you, and push away with the heels of your hands. Turn the dough one quarter turn, and repeat this process until the dough is smooth, elastic, springy, and no longer sticky. This will take from 5 to 10 minutes. Doughs made with bread flour typically require more kneading than those made with all purpose flours.

Grease a large mixing bowl lightly with shortening. Place the smooth, kneaded dough into the bowl, turning it over so the top is greased as well. This step makes sure the dough doesn't dry out as it rises. Cover with a clean cloth and place in a warm spot. An electric oven with the light turned on, or a gas oven with the pilot light are perfect places for rising.

Let the dough rise until double in bulk. This means the dough increases in size, and when you press your fingers into the top, the indentation remains when you remove your fingers. Punch down the dough, and turn it onto a floured surface. Shape according to the recipe.

Place the dough in greased loaf tins, or on a greased cookie sheet for freeform loaves. Cover and let rise again until double in size. This second rising will take less time, because there is more yeast in the dough.

Bake the bread in a preheated oven. The bread should rise a bit in the oven too - this is called 'oven spring'. Bake according to the recipe until golden brown. The bread is done when it sounds hollow when you tap it with your fingers. Remove from the pans and let cool on a wire rack, then stand back as your family attacks it.

Other Methods

Sometimes the yeast is stirred into the flour, instead of being proofed separately. The only change in this type of recipe is the water should be warmer. Follow instructions as above.

Batter breads start with wet doughs or batters. This type of dough isn't kneaded, but stirred vigorously for a longer period of time to develop the gluten. The dough is stirred down after rising, instead of punching down, and spooned into loaf pans to rise and bake.

Sweet breads and other savory flavored breads usually have special shaping instructions. Follow the recipes carefully.

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