Beginners Bread Recipe

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Beginners Bread
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Ingredients
7
Count
Nutrition
1534
Calories
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Ingredients:

  • 5-1/2 to 6 cups all-purpose flour
  • 3 tbsp sugar
  • 2 envelopes rapid rise yeast
  • 2 tsp salt
  • 1-1/2 cups water
  • 1/2 cup milk
  • 2 tbsp butter or margarine

Directions:

  1. Sift then lightly spoon flour into measuring cups and level with a knife. Omitting this step will make the bread dense and tough. You can always add in more flour later but you can’t un-ring a bell. In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Mix well with a whisk or sift the ingredients together. I whisk even after I sift.
  2. The important thing is to get the yeast and salt well distributed into the dry ingredients. Salt kills yeast! Salt is used in the recipe as a control mechanism to regulate the yeast action. If the liquid ingredients were added to the dry ingredients with the salt and yeast laying next to each other, in bulk, the rising power of the yeast would be dramatically curtailed and you will end up with something on the order of unleavened bread. No salt in the recipe will allow the yeast to be too active with resultant large holes in the bread instead of a nice even texture of small holes.
  3. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
  4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes OR until a golf ball sized piece of dough can be stretched away from the main body without snapping off. This is the indication of gluten forming. The amount of flour used is variable depending on conditions. Most importantly, sift and measure the flour. Too much flour will make the bread dense and tough. On this particular occasion I had to use more than 6 cups flour. Use just enough flour on your work surface and on your hands to make the dough feel tacky but not sticky. When the dough starts feeling sticky again, go back for a little more flour.
  5. Cover; let rest 10 minutes.
  6. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
  7. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1534.32 Kcal (6424 kJ)
Calories from fat 137.27 Kcal
% Daily Value*
Total Fat 15.25g 23%
Cholesterol 31.76mg 11%
Sodium 2364.06mg 99%
Potassium 500.93mg 11%
Total Carbs 300.06g 100%
Sugars 14.82g 59%
Dietary Fiber 11.25g 45%
Protein 39.48g 79%
Vitamin A 0.1mg 5%
Iron 3.8mg 21%
Calcium 153.7mg 15%
Amount Per 100 g
Calories 237.44 Kcal (994 kJ)
Calories from fat 21.24 Kcal
% Daily Value*
Total Fat 2.36g 23%
Cholesterol 4.91mg 11%
Sodium 365.84mg 99%
Potassium 77.52mg 11%
Total Carbs 46.43g 100%
Sugars 2.29g 59%
Dietary Fiber 1.74g 45%
Protein 6.11g 79%
Iron 0.6mg 21%
Calcium 23.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.2
    Points
  • 39
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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