Easy Homemade bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 cups all purpose flour2.25 cups whole wheat flour1/4 tsp salt1 tsp sugar1 tbsp cornmeal1.5 cups of any combination of milk and water (I do half and half)1/2 tsp yeast
Mix flours, salt, sugar and cornmeal well.
In a small bowl or measuring glass, mix together water, milk, and yeast. Let sit for a few minutes, and then pour into the dry mix.
Mix well, and then knead until the dough is smooth and elastic. Roll in flour, place in a warm bowl, and cover the bowl with plastic wrap. Leave in a warm place, free from drafts (oven works well!) for however long you need to leave it. There is no set time for the first rise.
When it's been long enough that the bread at least doubles in size, punch it down, and knead for a few minutes. Put it back in the bowl, cover, and leave to rise again. Again, this rise has no set time amount.
After the second rise, pull bread dough out, knead well, and then shape into a baguette. Brush with water and let it sit for a few minutes.
Cut 4 diagonal lines in the top of the bread dough - this will help it to rise. Bake at 450 for 25 minutes, then drop the temperature to 425. Bake for another 5-20 minutes, until the bread sounds hollow when you knock on it.
Number of Servings: 16
Recipe submitted by SparkPeople user HEIDICZERKES.
In a small bowl or measuring glass, mix together water, milk, and yeast. Let sit for a few minutes, and then pour into the dry mix.
Mix well, and then knead until the dough is smooth and elastic. Roll in flour, place in a warm bowl, and cover the bowl with plastic wrap. Leave in a warm place, free from drafts (oven works well!) for however long you need to leave it. There is no set time for the first rise.
When it's been long enough that the bread at least doubles in size, punch it down, and knead for a few minutes. Put it back in the bowl, cover, and leave to rise again. Again, this rise has no set time amount.
After the second rise, pull bread dough out, knead well, and then shape into a baguette. Brush with water and let it sit for a few minutes.
Cut 4 diagonal lines in the top of the bread dough - this will help it to rise. Bake at 450 for 25 minutes, then drop the temperature to 425. Bake for another 5-20 minutes, until the bread sounds hollow when you knock on it.
Number of Servings: 16
Recipe submitted by SparkPeople user HEIDICZERKES.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 0.3 g
- Cholesterol: 0.2 mg
- Sodium: 43.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.5 g
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