Bread Recipes

The EASIEST Bread You’ll Ever Make (Beginner Bread Recipe)

Minimal pantry ingredients? No bread-baking experience? Need to swap flours? This simple bread dough recipe can handle it, plus you can turn it into pizza, sandwich bread, dinner rolls, cinnamon rolls, you name it!
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Get the full recipe & instructions: https://www.theprairiehomestead.com/2020/03/easy-dough-recipe.html

How to Make Sourdough Starter: https://www.youtube.com/watch?v=mOm6OOH2Hxw

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EASY BREAD RECIPE:

1 1/3 cup warm water (100-110*F)
2 teaspoons active, dry yeast
2 teaspoons brown sugar or honey
1 egg
1 teaspoon fine sea salt
3 to 3 1/2 cups all-purpose flour

In a large mixing bowl, combine the water, yeast, and sugar.

Stir until dissolved, then add in the egg and salt.

Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.

Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.

Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).

Grease a standard-sized loaf pan (9″x5″). After the first rise is complete, punch down the dough and shape it into a “log”. Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. Bake in a 350* oven for 25-30 minutes, or until lightly browned.

Get instructions for pizza, rolls, and doubling the recipe HERE: https://www.theprairiehomestead.com/2020/03/easy-dough-recipe.html

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Original of the video here

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Video Transcription

it’s not know about you but things justfeel a little bit crazy right now Iwanted to show you a very very simplevery versatile bread dough that you canturn into sandwich bread pizza crustscinnamon rolls dinner rollsFrench bread pretty much you name itthis dough can do it and yes in case youwere wonderingthat is not leprosy on my neck I burnmyself with a curling iron thankfullyI’m much better at making bread that Iam trying to do my own hair so here’sthe quick ingredient list okay so aswritten this recipe will make one loafof bread or one 12-inch pizza or one panof dinner rolls but you can easilydouble it first thing we’re gonna do isadd two teaspoons of dried yeast intoour mixing bowl okay I’m gonna add twoteaspoons of sugar I’m just using abrown sugar here you can also use twoteaspoons of honey next step you’regoing to add one and 1/3 cup of warmwater and when I say warm I’m talkinglike body temperature and yes I alwaysstick my finger in the water warm wateris gonna activate the yeast but if it’stoo hot it will kill the yeast so if youcan put your finger in the water and youknow it wouldn’t burn your baby thenyou’re good to go and go ahead and stirthat until it’s dissolved now there arerecipes that want you to proof this andmake sure it bubbles and stuff first aslong as your yeast is pretty recent andyou didn’t buy it ten years ago Iusually skip that step and just keep ontrucking all right into this I’m gonnaadd one teaspoon of fine sea salt I keepmine in a bowl because that’s what allthe fancy chefs do and then crack youregg right into there and mix it in withyour warm water once you have this kindof the slurry going on down here it’stime to add the flour I’m gonna be usingunbleached o unbleached all-purposeflour you could even use whole wheatflour here or a mixture of all-purposeand whole wheatthis is pantry cooking so we’re justgonna use what we have but I alwaysstart with a lesser amount I’m gonnagrab a measuring cupI always start with a left turn outwhich would be three cups and then kindof go by feel after that I’m gonnaexplain to you in a minute what thatlooks like okay so I have my three cupsof flour and I’m just gonna start mixingit together so this is where we gottaget our hands dirtyI have stirred all the flour and I canwith my fork but you can see this doughit’s what we call shaggy dough it’s verysticky it’s rough looking it’s making myfingers look like a mess so it needsmore flour can I go ahead and put alittle flour on my counter and dump itout and this is the beginning of thekneading process I’m just gonna startworking out flour this might be a littletoo much flour so I’m going to set itaside I’m just gonna start working it onmy counter and getting that super shaggystickiness to go away and you’re goingto be surprised at how quickly it comestogether it’s gonna grab a little thatloose flour that still continues tostick to my hands and here’s the dealguys people get really nervous aboutmeeting but it doesn’t have to becomplicated it’s literally just workingthe dough and I kind of have a rhythm Ijust turn it a quarter turn press itwith my palm turn it a quarter turnagain flip it over press it with my palmbut really it’s kind of just as long asyou’re working it you’re probably gonnabe just fine I’m gonna do this for Idon’t know three or four minutes it’sgoing to get smoother and you’ll see thedough change from shaggy to smooth it’skind of halfway there at this point I’mgonna grab a little more my flour offthe side if I need it I actually reallyenjoy meeting I have a mixer with adough hook and I don’t use it at all Ilike feeling the dough it grounds mehere and what I’m doing it just feelsreally good bonus if you’re mad atsomebody you’ll need even better and themore you do this you’re gonna be able tostart listening to the dough the doughwill talk to you so what meeting does inaddition to just bringing everythingtogether is it develops the gluten inthe bread and gluten is not a bad thingnot unless you have celiac disease butgluten is what makes our breads have thebread texture and we have to kind ofdevelop it so in order to get the loafto rise and well behaved like bread Idon’t know if you can see this I’m gonnaget as closethe lenses I can it’s smooth and has asatiny finish to it kind of has a springand an elasticity heart what it’s doneI’m gonna shape my little doe baby intoa ballI’m gonna take my mixing bowl whichstill has all the flour gunk in ittotally fine stick that in there andthen I’m just gonna cover it with aclean dish cloth okay now it needs torise for 1 hour or until it’s doubledthis part used to really trip me up butit does not have to be difficult here’smy best recommendation turn on your ovento 350 degrees let it sit for 2 or 3minutes and now is the most importantpart turn the oven offcompletely off so now I’m just going totake this covered bowl and stick it inthe turned off oven for about an hour oruntil the dough Rises about double wellthat’s rising I’m gonna run outside thekids are working on cleaning out the barand I’m gonna go help them for a littlebit[Music]now here’s an hour has passed let’s seehow it looks what do you think bridgerainy guy pretty good this is exactlywhat we want it’s about doubled in sizeso we’re ready for the next step yourexact next step will depend on what typeof bread products you want to make I’mjust gonna make a simple loaf ofsandwich bread so I’m going to punchdown the dough stick it in a loaf panand let it rise for another 20-30minutes or so but like I said you canturn this into pizza crust cinnamonrolls dinner rolls I’ve includeddirections for each of those baked itemsdown below there’s all different kindsof ways people shape this for the secondrise in the loaf pan I just kind of turnit into an oval lump and call it goodall right and it’s risen up just abovethe edge of the pan it’s perfect let’sbake it[Music]you[Music]

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