Hello; I am looking for homemade bread recipes. Also,Can you buy yeast in big bags or in bulk? Thanks,Lisa

-- Lisa (magpie@fsi.net), January 21, 2001

Answers

I buy instant yeast in a one pound block off the grocery shelf. Lasts quite a while. Keep it in the fridge after you open it. If you have a way to reseal part of it, that's even the better.

-- mary,texas (marylgarcia@aol.com), January 21, 2001.

http://208.33.92.189/servlets/sfs? t=contentFeatureArticle&i=953568555281&b=953568555281&c=Default&l=0&cu stomerID=guest&FormID=0&id=973609923298 ,, thats a site with bread recipes,,, kinda a begineers guide,,, which I need

-- Stan (sopal@net-port.com), January 21, 2001.

I would check at the local food coop. They sell yeast in bulk for really reasonalble and is usually better in quality, at least in my experience.

As for a bread recipe, I have made up my own over the years, and it mixes in a bread machine or by hand. It has been given rave reviews by both family and friends. But first, I would need to know if you have a grain grinder or not. Mine does require you grind your own grains. Maylene

-- Maylene (zedanka@aol.com), January 21, 2001.

I buy my yeast in big blocklike vacuum sealed bags at Sam's wholesale. Sourdough only requires a bit of yeast to get the starter going and then you can make bread from here on out without any more yeast. Sourdough is fairly easy to bake with too. Here's my recipe. 3 tblsp yeast put into a large crockery bowl...add 1 quart of 1/2 water and 1/2 milk, fairly warm but not hot or it will kill the yeast...add 1 cup honey....let the yeast work till it has foamed up some, about 7 mins....add 1 cup oil...1 tsp salt(a generous tsp)...add about 4-5 cups white flour(this supplies gluten which the bread needs to be nice an light but it can be made with whole wheat..just heavier)....add 6+ cups wheat flour, keep adding till it is good and stiff(I use fresh ground wheat)....put flour on a clean dry countertop and start kneading..dust dough where it feels real sticky but don't add too much flour or it will end up heavy. Knead till your dough is nice and elastic..about 10 mins. Oil a crockery bowl and put your dough in making sure to rotate it so all of it has some oil....put it in a warm place to rise till doubled....punch down....divide into 5 separate pieces if you are using oversize loaf pans or about 7 if using standard loaf pans....knead a bit and then use a rolling pin to roll into a rectangle....roll up like a jelly roll keeping it taught so air pockets down form....pinch the ends a bit and put in lightly greases bread pan...let rise till it is doubled....put in a preheated 350 degree oven. To tell if it is done take the bread out of the pan and thump bottom...should sound hollow. Take out of pans to cool or bottoms will fall. If you rub a bit of melted butter into the top right as it comes out of the oven it makes the crust look nice. This recipe make a lot of bread so you may need to cut it down some. Since I bake all of our bread it is easier for me to just make up a big batch all at once but some people may not have the muscle I do. It takes a bit of strength to knead this much dough at one time. You can add stuff pretty easily to this basic recipe....other whole or cracked grains...oatmeal etc.

-- Amanda in Mo (aseley@townsqr.com), January 21, 2001.

Try breadrecipe.com.

-- Christina (introibo2000@yahoo.com), January 21, 2001.

http://www.kingarthurflour.com/cgibin/htmlos/1511.1.565661965617111872 Great recipes!

-- nobrabbit (conlane@prodigy.net), January 21, 2001.

1/2 cup warm water 1 tbsp yeast (I buy Fleischmans in the 1 KG tin from Costco) 1 tbsp sugar

Mix with a fork to combine and allow to sit for about 10 minutes -- until foamy.

Mix in a bowl: 4 cups flour 2 tbsp butter 1 tsp salt

(You can substitute up to one cup of whole grain cereal, muesli, wheat bran, or other grain for an equal portion of the flour. I sometimes add a handful of whole flax seed or raisins)

Mix this until crumbly. When yeast mixture is ready, pour it in and mix until dough forms, knead for 8-10 minutes on a lightly floured surface. Let rise, covered, in greased bowl in a warm place for 30- 45 minutes. Punch down, form into a loaf and place in greased loaf pan. Let rise another 30-45 minutes (you'll get a feel for this). Bake in a 350F oven for 30 minutes.

Voila -- one loaf of bread. I generally use my food processor -- it cuts the kneading time in half. I can turn out a loaf in a little over an hour and a half.

-- Tracy (trimmer@westzone.com), January 22, 2001.

SORRY -- that should have read 1 - 1/2 cups warm water -- this is what happens when you're emailing when a five year old wants your attention!!!

-- Tracy (trimmer@westzone.com), January 22, 2001.

Tracy, That's my receipe too, except that mine calls for brown sugar. That receipe I have was given to me 25 years ago by my aunt, she got it from a lady at her church. Must be a basic but good one. Made a batch today. But, after all the practice realized after it was too late that I forgot the salt. Loaf looks good, wonder how it will taste? Probably pretty flat !

-- cindy Palmer (jandcpalmer@sierratel.com), January 24, 2001.

Cindy -- I've forgotten the salt on several occasions -- the bread is just a little bland, that's all. For eating plain, you notice, with a sandwich (or for sopping up that last bit of gravy!) you never notice.

I like to add about 3/4 of a cup of 9-grain cereal (I think in the States it's called 7-grain -- don't know what the two mystery grains are up here!!). It makes for a really robust, filling loaf. We eat homemade bread with just about every meal -- I figure it isn't called the 'staff of life' for nothing!!!

I went back home in the fall and again at Christmas. My dad is alone now and he's been buying bakery bread. Couldn't get used to that....you want to talk BLAND!!!

-- Tracy (trimmer@westzone.com), January 24, 2001.

Yes, yes, and yes! I buy my bulk yeast from Sam's. And if you check the archives, you will find my recipe for quick potato bread, which is just this side of an o*******! If you can't find it - come on back! GL!

-- Brad (homefixer@SacoRiver.net), January 27, 2001.