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Traditional White Bread
Snack American

Traditional White Bread

4.8

Prep
20 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Lightly grease two 9x5-inch loaf pans.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
  7. 7 Serve and enjoy!

By Danialle

Amish White Bread
Snack American

Amish White Bread

4.8

Prep
20 min
Cook
30 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.
  3. 3 Mix oil and salt into the yeast. Mix in flour one cup at a time.
  4. 4 Knead dough on a lightly floured surface until smooth.
  5. 5 Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  6. 6 Punch dough down.
  7. 7 Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans.
  8. 8 Allow to rise until dough has topped the pans by one inch, about 30 minutes.
  9. 9 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
  11. 11 Enjoy!

By Peg

Honey Whole Wheat Bread
Snack American

Honey Whole Wheat Bread

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place water, honey, oil, whole wheat flour, bread flour, salt, then yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
  2. 2 Run Whole Wheat cycle, light color setting.
  3. 3 Remove loaf from the machine after the cycle is done, about 3 hours.

By Kathy Nowell

Brown Rice Bread
Snack American

Brown Rice Bread

4.7

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
  2. 2 Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

By DANNO719

Kohlrabi Bread
Snack American

Kohlrabi Bread

4.7

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Bring a pot of water to a boil. Add kohlrabi; boil until completely tender, 5 to 7 minutes. Drain.
  2. 2 Transfer kohlrabi to a blender; blend until smooth.
  3. 3 Place milk, kohlrabi, oil, flour, sugar, salt, rosemary, and yeast in a bread machine in the order listed.
  4. 4 Set machine for medium crust on the Basic cycle and press Start.

By ashleys8

Perfect White Bread
Snack American

Perfect White Bread

4.5

Prep
30 min
Cook
40 min
Total
225 min

Instructions

  1. 1 Heat milk in a small saucepan over medium-high heat until it bubbles. Remove from heat and stir in sugar, salt, and shortening. Cool to lukewarm.
  2. 2 While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy, about 5 minutes.
  3. 3 Combine cooled milk mixture with yeast mixture in a large mixing bowl. Stir in 2 cups flour, then add remaining flour, 1/2 cup at a time, to make a moderately stiff dough.
  4. 4 Transfer dough to a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl and turn to coat. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes.
  5. 5 Lightly grease two 9x5-inch loaf pans.
  6. 6 Punch down dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover, and let rest for 10 minutes. Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.

By Donna

Hearty Multigrain Bread
Snack American

Hearty Multigrain Bread

4.5

Prep
5 min
Cook
55 min
Total
180 min

Instructions

  1. 1 Place water, butter, salt, sunflower seeds, sesame seeds, flax seeds, millet, quinoa, bread flour, wheat flour, milk powder, brown sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic cycle. Remove loaf from the machine after the cycle is done, 2 hours and 55 minutes.

By Allrecipes Member

Chef John's Hot Cross Buns
Snack American

Chef John's Hot Cross Buns

4.7

Prep
45 min
Cook
15 min
Total
350 min

Instructions

  1. 1 Make the dough: Heat rum in a small saucepan until steaming. Place currents into a small bowl and pour steaming rum over top; let sit for about 2 hours to soften. Drain; reserve liquid for another use.
  2. 2 Whisk warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles start to rise to the surface, about 15 minutes. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add melted butter, then spoon in most of the remaining bread flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  3. 3 Flatten dough into a large oval about 1/2-inch thick. Sprinkle strained currants evenly over the surface. Fold dough into thirds, then turn and fold into thirds again. Reshape dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until doubled in volume, about 2 hours.
  4. 4 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface and flatten out into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece of dough into a round ball. Arrange evenly on a silicone-lined baking sheet. Let rise for 15 minutes.
  5. 5 Mix 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake the buns in the preheated oven until golden brown, about 15 minutes.
  8. 8 Meanwhile, make the glaze: Bring sugar and water to a simmer over medium heat. Cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F (110 degrees C). Remove from the heat.
  9. 9 Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

By John Mitzewich

Chocolate Bread
Snack

Chocolate Bread

3.6

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
  2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
  3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
  4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
  5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
  6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Grandma VanDoren's White Bread
Snack

Grandma VanDoren's White Bread

4.8

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

Fresh Yeast Bread
Snack

Fresh Yeast Bread

4.7

Prep
30 min
Cook
40 min
Total
200 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
  2. 2 In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
  3. 3 Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. 6 Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

By Annaxena

Fabulous Homemade Bread
Snack

Fabulous Homemade Bread

4.7

Prep
Cook
Total

Instructions

  1. 1 In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
  2. 2 Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
  3. 3 Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
  4. 4 Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
  5. 5 Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

By J Drury

French Country Bread
Snack French

French Country Bread

4.4

Prep
30 min
Cook
30 min
Total
645 min

Instructions

  1. 1 Dissolve ½ teaspoon active dry yeast in 1 cup warm water in a medium-sized nonmetal mixing bowl. Add 1 ½ cups bread flour; mix well. Cover bowl; let starter sit at room temperature, 8 hours to overnight.
  2. 2 Dissolve remaining 2 teaspoons active dry yeast in remaining 2 cups warm water in a large bowl. Add starter mixture, 3 cups bread flour, whole wheat flour, and salt; stir until well combined. Add remaining 1 ½ cups bread flour, ½ cup at a time, mixing well after each addition until dough has pulled together. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
  3. 3 Place dough into a large, lightly-oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves; place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
  6. 6 Bake in the preheated oven until tops are golden brown and bottom of loaves sound hollow when tapped, about 30 minutes.

By Stephen Carroll

Sunflower Almond Wheat Bread
Snack

Sunflower Almond Wheat Bread

4.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Easy Whole Wheat Bread
Snack

Easy Whole Wheat Bread

4.5

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
  2. 2 After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

By Petal

Cranberry Oat Bread
Snack

Cranberry Oat Bread

4.7

Prep
5 min
Cook
175 min
Total
180 min

Instructions

  1. 1 Place water, honey, butter, flour, oats, salt, cinnamon, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Bread cycle. When the machine beeps indicating it's time to add remaining ingredients, add cranberries.
  2. 2 Remove loaf from the machine after the full cycle is done; total time should be about 2 hours 55 minutes.

By Allrecipes Cook

Chocolate Chip Bread II
Snack

Chocolate Chip Bread II

4.2

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
  2. 2 If your machine has a Fruit setting, add chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

By Heather

Miriam's Not-So-Secret Challah
Snack

Miriam's Not-So-Secret Challah

4.8

Prep
30 min
Cook
45 min
Total
190 min

Instructions

  1. 1 In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
  2. 2 In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

By Mimi