Any good bread recipes?

I have made bread before. (Hand made only) (I only want bread recipes that I can make by hand)





But I also have a Question too:





If I am putting seeds (eg: sunflower seeds) in the mix do I put it in at the end of the mixing or when I am mixing everything else up?.





Please be detail because I have only made plain bread before.





Thanks.





(Please list the following things:


Amount of flower. (Ruffly)


How long it takes to cook.(Ruffly)


Ingredients.


Supplies I will need.)





Thanks again.Any good bread recipes?
Make this bread by hand:


2 cups of warm water-about 115' F


5 1/2 cups bread flour


2 teaspoons of salt


1 teaspoon of sugar


1 teaspoon of oil- I use canola or olive oil


1 packet of dry yeast





Dissolve the sugar in 1/4 cup warm water


Add the yeast, stir and cover until it is frothy, about ten minutes





In a warm bowl, add the water and then the yeast mixture. Add the oil.





Add three cups of the bread flour, the sunflower seeds, and mix thoroughly, adding as much more as you need until the mixture forms a ball and leaves the sides of the bowl.





Remove from the bowl. Knead on a floured board, dusting the board with flour a needed. After about ten minutes, the ball should be lightly blistered and when you poke your fingers into it it should spring back.





Oil a deep bowl with oil or softened butter.. Place the kneaded dough inside. Turn around and then upside down. Cover the bowl with a damp tea towel, stretching it over the top of the bowl. Allow to rise until doubled in bulk, an hour more or less.





(If you live in the UK, an airing cupboard is fine. I use the boiler room here in New Hampshire.)





Remove from bowl to a floured board. Punch down and let rest for 10 minutes. Now shape into two long rolls, for two rolls of French style bread, or cut and shape into 9 or 10 individual rolls.


Place on cookie sheet, lightly dusted with corn meal.





With a scissors, make 3 cuts across the loaves, or one cut across the rolls.





Cover again with the damp towel and allow to rise for about 45 minutes until double in size.





Place in preheated oven 375' for 30 minutes.





If you want a shiny crisp crust do one of the following.





Spray with water after ten minutes in the oven. Do this twice at en minute intervals. Or beat one egg white with one teaspoon of water and after ten minutes brush the top of the breads. Do this three times.





Remove from oven when done, and allow to cool on a rack.





You will see photographs that will help on http://americanmadeyes.com/recipes.html





.Any good bread recipes?
urm





http://www.tammysrecipes.com/Italian_che鈥?/a>





its the lushes bread ever got the recipe there for youu and a step-by-step guide





xx
I am not good with measurments but how about adding cheese and onion into the dough mixture and sprinkling some extra cheese on top half way through baking.I abs LOVE cheese and Onion bread its delish!
I do not like to give lists of recipes I give one if you like them i give more . I have won many blue ribbons in all bread categories at Fairs and Stat Fairs . I have recipes for bread from my mother , grand mother and great grandmother . You can do any of them by hand or a mixer that has a bread hook . This one I am giving you is a good one . You can add flax seed and sunflower seeds to it , but always mix your seeds in with the dough before you add wet ingredients '; Always ';.This one works very well for adding green onion and cheese to it as well . Just remember , shredded cheese on top , chunks for mixing in because it melts .





potato bread





1 1/2 c. mashed potatoes


2 pkgs. dry yeast


2 c. warm water ( 105 degrees )


1/4 c. sugar


1/2 c. butter softened


7 1/2 - 7 3/4 c. flour


2 tbsp . butter , melted


Make the mashed potatoes , using liquid , omitting butter.





In lg. bowl combine yeast and warm water .Stir in sugar until dissolved . Add potatoes ,1/2 c. butter and 3 1/2 c. flour . Beat until smooth . Gradually add 4 c. flour , mixing until smooth and stiff enough to leave sides of bowl . Add 1/4 c. flour if needed . Turn out onto lightly floured surface . Knead until smooth , about 10 min. Place in large bowl , cover , let rise until double , about 1 hour .Turn out onto floured surface , divide in half .Place in a loaf pan , brush with melted butter . Let rise again , about 1 hr . Set on lowest rack of oven . Preheat to 400 degrees . Bake 30 - 40 minutes . This makes 2 large loaves .
Chocolate Pecan Pumpkin Bread





';Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.';








PREP TIME 15 Min


COOK TIME 25 Min


READY IN 1 Hr


Original recipe yield 2 loaves








INGREDIENTS (Nutrition)


3 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon baking powder


1 1/2 teaspoons ground cinnamon


1 teaspoon ground nutmeg


1/2 teaspoon salt


2 cups canned pumpkin


2 1/2 cups white sugar


1 cup vegetable oil


4 beaten eggs


1 cup chopped pecans


1 cup miniature chocolate chips








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.


Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.


In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.


Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.





You can use cooked, mashed fresh pumpkin instead of canned pumpkin.








Chocolate Chip Pumpkin Bread





PREP TIME 30 Min


COOK TIME 1 Hr


READY IN 1 Hr 30 Min


Original recipe yield 3 - loaf pans





INGREDIENTS (Nutrition)


3 cups white sugar


1 (15 ounce) can pumpkin puree


1 cup vegetable oil


2/3 cup water


4 eggs


3 1/2 cups all-purpose flour


1 tablespoon ground cinnamon


1 tablespoon ground nutmeg


2 teaspoons baking soda


1 1/2 teaspoons salt


1 cup miniature semisweet chocolate chips


1/2 cup chopped walnuts (optional)








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.


In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.


Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.








Banana Bread VIII





PREP TIME 10 Min


COOK TIME 1 Hr


READY IN 1 Hr 10 Min


Original recipe yield 1 - 8x4 inch loaf pan





INGREDIENTS (Nutrition)


1/2 cup shortening


1 cup white sugar


1 1/2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


3 ripe bananas





DIRECTIONS





Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan.


In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan.


Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.