bread recipe?

Question by Kuro: bread recipe?
could anyone give me the recipe for any ordinary bread?

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Best answer:

Answer by mevlana
here is my bread recipe link could be busy for quite a while here..

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8 thoughts on “bread recipe?

  1. This will remind you of Grandma’s homemade bread, but you’ll make it faster. 1 c. lukewarm water 2 eggs, beaten 1 c. water 4 tbsp. vegetable oil 6 1/2 – 7 c. Hot Roll Mix butter
    In a large bowl dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add Hot Roll Mix 1 cup at a time, until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves. Grease two (9 x 5 inch) loaf pans. Place 1 loaf of dough in each pan, seam – side down. Cover and let rise again until slightly rounded above top of pan, about 30 to 40 minutes. Preheat oven to 375 degrees. Bake 45 to 55 minutes, until deep golden brown. Remove from oven and brush tops with butter. Remove from pans and cool on a wire rack. Makes 2 loaves. Variation: for raisin bread, add 1 cup raisins with Hot Roll Mix. Toast bread, if desired.

  2. Hey man, here I am sned u our Indain style bread receipe. If u would like to make then u r most welcome.

    Bread bhel puri

    8 Bread
    Oil to deep fry
    1 Apple (peeled, 1 cm cubes)
    1 tsp Lemon juice
    1 big sized Onion (finely chopped)
    1 big sized Tomato (finely chopped)
    1 small sized Cucumber (peeled, 1 cm cubes)
    2-3 small sized Potato (boiled, 1 cm cubes)
    1/2 medium bunch Fresh coriander leaves (finely chopped)
    1 tbsp Peanut (crushed)
    1/4 cup Tamarind chutney
    1/2 cup Sev

    For tamarind chutney:
    100 gms Tamarind
    50 gms Jaggery
    Salt to taste
    Black salt to taste
    1/4 tsp Cumin seeds

    Take the bread slices, remove crust and cut into small squares (croutons). Heat oil in a kadai and deep-fry the bread pieces. Drain onto an absorbent paper and keep aside. Apply lemon juice to the apple cubes to prevent them from discolouring. For tamarind chutney soak tamarind in half a cup of water for fifteen minutes. Grind it along with all the remaining ingredients. Pass it through a sieve to get a smooth consistency. Place the bread pieces in a bowl. Add chopped onion, tomatoes, cucumber, potatoes, apple, half the coriander leaves and mix. Add crushed peanuts, salt, tamarind chutney and mix well. Put sev on top, garnish with the remaining coriander leaves and serve immediately.

  3. 100% flour
    68%-100% water
    2% salt
    1.5% yeast

    basic lean dough. if you make the flour 1 pound then multiply by the percent to get the other amounts.

  4. Eggnog Loaf


    For the Bread:
    2 cups plus 2 tablespoons all-purpose flour
    1 (3.4 ounce) box instant vanilla pudding
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/2 cup unsalted butter, softened
    1 cup granulated sugar
    2 large eggs
    1 tablespoons dark rum
    1 teaspoon vanilla extract
    1 1/2 cup eggnog

    For the Rum Syrup and Glaze:
    2 tablespoons unsalted butter
    1/3 cup granulated sugar
    1/4 cup dark rum
    1 tablespoons water
    1/2 cup confectioners’ sugar


    Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or three 3×5-inch loaf pans; dust with flour, tapping out excess.

    In a medium bowl, whisk together flour, instant pudding, baking powder, salt and nutmeg; Set aside.

    In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined.

    Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf.

    Meanwhile while the bread is baking, bring granulated sugar, rum, and water to boil in small saucepan and simmer over medium-low heat until sugar dissolves, about 2 minutes. Whisk in butter until smooth. Cool rum syrup to room temperature, about 30 minutes. Reserve 5 to 6 tablespoons of syrup to make the glaze. Brush warm bread with remaining rum syrup and cool completely, about 2 hours.

    Whisk confectioners’ sugar into 4 tablespoons of reserved rum syrup until smooth. The mixture should be thick but pourable. Add up to 2 tablespoons of rum syrup if the mixture is too stiff. If it is still too stiff add eggnog to mixture one tablespoon at a time until the correct consistency. Pour the glaze over the top of the loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving.

  5. This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.
    Prep Time: 3 hours

    Cook Time: 45 minutes

    Total Time: 3 hours, 45 minutes


    3/4 cup warm water
    1 package active dry yeast
    1 tsp salt
    1-1/2 tbsp sugar
    1 tbsp vegetable shortening
    1/2 cup milk
    3 cups all-purpose flour, approximately

    In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.

    Add salt, sugar, shortening, and milk to bowl. Stir.

    Mix in the first 2 cups of flour.

    If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.

    You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

    Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

    Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

    Punch down dough. Turn out onto floured board and knead.

    Preheat oven at 375 degrees F.

    Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.

    Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

    Turn out bread and let cool on a rack or clean dishtowel.

  6. Here is a link that will give you varieties of bread recipes “”

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