Home Bread Making

I want to know everything. not knead too much or too little to make the soft bread?
then I let it grow longer than the recipe calls?? (And if I do not have a chance to put it in the oven immediately, it will hurt??
From recipes you've tried??
Is it safe to store bread then??
Any other advice??

Knead the bread too, it will be difficult ... knead too little can form pockets of air. Follow recipes to the letter.

rise time depends on your environment. Bread will take longer to increase in winter than summer due to humidity levels in your home. Sometimes I have to literally double my time in winter.

Betty Crocker & Pillsbury some good basic bread recipes.

Betty Crocker Yeast Bread Recipes: http://www.bettycrocker.com/search/searc ...

Recipes Pillsbury (you'll have to sort through them to find recipes for yeast): http://www.pillsbury.com/Search/SearchRe ...

Yes, it is more healthy - because it is fresh and there with no added preservatives. But remember - Everything in moderation - people tend to eat more homemade bread because it tastes so much better!

Tips
I put a piece of transparent film on my bread when he rises in winter to prevent a light crust from forming, especially when I allow it to rise in the oven.

Use good flour. wheat flour bread loaves for most - but if it requires the use of wheat, etc.

For a crispier crust, do not use butter or eggs before cooking - bread sprayed with water before cooking - 2 minutes of cooking, spritz again, wait 2 minutes, spritz - and spritz again more than 2 minutes later.

GOOD LUCK!

Recipe for white bread:

INGREDIENTS:
6-7 cups all purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages fast-acting active dry yeast or
2 1 / 4 cups warm milk cooled to about 120 °

PREPARATION:
Mix 3 1 / 2 cups flour with sugar, salt, shortening and yeast in a bowl. Add hot milk and beat for about 1 minute. Stir in enough remaining flour, one cup at a time or until dough is easy to manipulate.
Place dough on a lightly floured surface.

Knead, adding more flour as needed to prevent sticking, until smooth and elastic, about 8-10 minutes. Place dough in a greased bowl. Turn dough over so greased side is up. Cover with a clean cloth and let rise in a warm place, drafts, for about 1 hour or until doubled. When dough is touched, an indentation will remain.

Knead dough and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 cm. Starting on 10-inch Roll the dough, well, pinch long seam together. With sides of hands, press each end of bread ends fold in bread. Place rolls, seam side down in loaf pans (approximately 9 x 5 x 3 inches). Brush each bread lightly with butter. Top with a clean dish towel and let rise until double, about 35-50 minutes.

Preheat oven to 425 degrees. Bake in toaster oven on a low to high pans are in center of oven. Bake for 25-30 minutes. Bread will sound hollow when tapped lightly.

Makes 2 loaves of white bread.


Rustic Italian bread

INGREDIENTS
1 cup warm water, 120-130 F.
1 / 2 teaspoon salt
2 tablespoons olive oil
1 PK Yeat active dry
3 cups all purpose flour
Cornmeal
2 v. teaspoon sugar
1 egg white, beaten

PREPARATION: <.