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BASIC BREAD RECIPE

This recipe is a basic recipe that may be varied into almost any bread you might want to make.

Ingredients (one loaf)
 

1 cup   Liquid, very warm (water, fruit or vegetable juice)

1/2 T   Yeast

1 tsp.   Salt

1-4 T   Sweetening (honey, brown/or white sugar, or other fruit     

           sweetening)  amount used depends on personal taste

1-4 T   Oil, amount varies depending on desired texture and moisture 

           of end produce. Using the same amount of oil as sweetening

           gives an acceptable product

3 cups  Wheat flour (2 cups should be of a bread flour, higher gluten

           content.  The third cup may be almost any other grain-flour

           that you wish.  This is where you can have fun trying  

           different breads like oatmeal, rye, etc. You may wish to add 

           soy flour for protein but only 1 T per cup of regular flour.  Be

           creative with the seeds and grains in the cup of flour

           available for variations.) 

 

Directions

  1. Dissolve the yeast in a the warm liquid with a small amount of the sweetener to activate the yeast.

  2. Add all dry ingredients in a large mixing bowl and sift or stir well

  3. When yeast has begun to activate (foam or bobbles on top) add to the dry ingredients.  Stir until all the liquid has been distributed through the dry ingredients. It will be clumpy and does not sticking together very good

  4. Add oil and then stir until dough will stick together and form a ball.  Always add oil last so it will not prevent the gluten from developing.  The gluten in an important factor in how well your bread will raise. 

    hint:  If dough stays together without sticking to your fingers it has enough flour and liquid.  But if it does not stick together you may need a little more liquid.  If it is too sticky then you need more flour.
     

  5. Knead the bread for about 10 minutes on a lightly floured board..  Be sure to use the palm of your hand not the fingers.  This will put more pressure on the dough and help the gluten to develop better.

  6. Place kneaded dough in an oiled bowl.  Turn the dough over so  the top will also have oil on it.  Cover.

  7. Let rise in a warm place (not hot) until dough has doubled in size and, when touched, a slight depression will remain.

  8. Punch down the dough.  This may be done 1-3 times for better cell formation of the gluten.  (Punching down releases the gases in the dough by taking your fist and pushing down the dough and then collapsing the the walls of dough onto itself.  Then turn over and let raise again.)

  9. Form loaf and let it raise in a greased/oiled pan

  10. Let raise (proof).  It will double and respond as the first test with a slight indention to the touch.

  11. Bake at 400°-425° F or 204°-218°C. for 15 minutes then turned down to 350°F or 177°C.  This higher temperature for the first 15 minutes will give a better oven spring.  Bread can be cooked at the lower temperature for the whole baking time if preferred.   A richer bread may brown too easily at the higher temperatures

  12. Bread is done when it has a nice golden brown crust and it sounds hollow when thumped


 

Recipe submitted by
Staff

The goal is to present healthful whole plant based recipes free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 LifeLong Health. All rights reserved.
 

 

 
 
 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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