Thread: The best bread recipe

For those who want a healthy bread, rich in complex carbohydrates and a good level of protein and healthy fats should make this bread

Ingredients

- 100 grams of whole wheat flour;
- 100 grams of oatmeal;
- 150 grams of oatmeal;
- 150 grams of rye flour;
- 300 ml of water plus 2 big egg whites;
- 70 grams of mixed grain;
- 15 grams of yeast;
- 1 tablespoon olive oil;
- 1 tablespoon olive oil;
- 2 tablespoons honey and 1 teaspoon salt;

Preparation: Add all liquid ingredients, stir well and then just add the flour, baking is the last. Knead well and let the dough rest for 2 hours. Shape the dough and the oven preheated to 250 degrees, cooking time depends on, but when the bread is crispy on the outside is wonderful.

I love eating this bread when it comes out of the oven with low fat cheese (10% fat), is wonderful.

White Sandwich Bread

I made this yesterday and it is wonderful. I doubled the recipe and I
did
the mixing in my mixer with a dough hook. I had to use probably an
extra 1
1/2 cups flour while mixing it and probably an extra 3/4 cup while
kneading
it to get the dough right, but it made two large loaves and it was
nice and
crusty outside and has a finer texture inside that lot's of homemade
bread
Try it you will love it!


White Sandwich Bread


2 1/4 teaspoons (one 1/4-ounce package) active dry yeast 1 1/2 -2
Tbsp fresh yeast
1/4 cup warm water
1 1/4 cups buttermilk, at room temperature or sour milk
3 tablespoons sugar
1/2 tablespoon salt
6 tablespoons (3/4 stick) butter, softened or yellow crisco
3 1/2 cups all-purpose flour, or more as needed about 5 cups

1. Sprinkle the yeast over the water and set aside for about 5
minutes,
until bubbly.

2. Meanwhile, combine the buttermilk, sugar, salt, and 3 tablespoons
of
butter in a large bowl. Stir in the yeast mixture. Beat in 3 1/4 cups
of
flour, 1/4 cup at a time, until the dough begins to pull away from
the bowl.
I let the mixer knead the dough.about 5 mins on low.

3. Turn the dough out onto a work surface and knead in the remaining
1/4 cup
flour. Continue to knead for 5 to 7 minutes, until smooth and elastic,
adding more flour if necessary until the dough is no longer sticky.
Transfer
to a greased large bowl, turn to coat, cover with plastic wrap or
clean
cloth, and set aside In a draft-free place to rise until doubled in
size, 1
to 1 1/2 hours.

4· Punch the dough down. Let rest for a few min*utes.

5· Return the dough to a floured surface. Form the dough into a
rectangle,
roll it up, and pinch the ends and seam to seal. Place the roll, seam
side
down, in a greased 9 x 5-inch loaf pan. Flatten the dough in the pan
to fill
it evenly. Cover again and set aside at room temperature to rise
until the
dough reaches the top of the pan, 45 to 60 minutes.

6. Preheat the oven to 375°F.

7· Melt the remaining 3 tablespoons butter. Uncover and cut a 1/2-
inch-deep
slash down the center of the risen loaf with the tip of a knife.
Brush the
melted butter into the crevice and over the top.

8. Bake for 35 to 40 minutes, until deep golden brown or until the
loaf
sounds hollow when you tap it.

9. Remove the loaf from the pan and cool on a wire rack before
slicing. Serve
warm or cooled completely.


The Good Home Cookbook