Bread

bread?????????????

any good easy recipes for making bread at home in a normal oven???????

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1. This banana bread is healthier because it does not require butter or shortening. 4 ripe bananas, mashed 2/3 cup white sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts Preheat oven to 350 degrees. Grease one 8x4 inch loaf pan and set aside. In a large bowl, sift together flour, baking powder, and salt. Set aside. In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour batter into prepared pan. Bake at 350 degrees for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minutes, then remove from pan and cool completely.
2. http://www.breadinfo.com/recipes.shtml I use the recipe on the bag of whole wheat flour, but I don't have the bag available to write it down. but this website has alot of recipes, or just search for hand made bread recipes
3. 1 cup water 1/4 cup honey 1/4 cup corn oil 1 large egg 1 teaspoon cider vinegar 1 teaspoon salt 1-1/3 cups white rice flour 1/4 cup potato flour 1/4 cup tapioca flour 1/4 cup potato starch 1/3 cup nondairy milk 2 teaspoons xanthan gum 2- 1/2 teaspoons Fleischmann's Bread Machine Yeast Bread Machine: Add ingredients to bread machine pan in the order suggested by manufacturer. Select basic/white bread cycle, dark color setting. Or ..... Combine ingredients, as usual, beat 2 minutes at medium speed of electric mixer and knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Shape into desired loaf. Cover, let rise in warm, draft-free place until doubled in size and bake at 375 F until done. Nutrition Information Per Serving 1 slice, 1/12 of recipe (2.5 ounces) Calories 170, Total fat 5 g, Saturated fat 1 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrates 28 g, Dietary fiber < 1 g, Sugars 6 g, Protein 2 g
4. French Bread 6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal water in spritzer bottle In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. Punch dough down, fold in half let rise 30 min till doubled again. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes.Divide in half, Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Spray with water.Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Put a pan of boiling water in oven,Bake in a preheated 400 degrees F oven for 20 minutes.Turn oven down 375,Bake for an additional 15 to 20 minutes, or until internal temp is 205 degrees. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
5. This is a very good recipe for Honey Wheat Bread * 1 (.25 ounce) package rapid rise yeast * 1 teaspoon white sugar * 1/2 cup warm water (110 degrees F/45 degrees C) * 1 (12 fluid ounce) can evaporated milk * 1/4 cup water * 1/4 cup melted shortening * 1/4 cup honey * 2 teaspoons salt * 2 cups whole wheat flour * 3 cups bread flour * 2 tablespoons butter 1. Dissolve yeast and sugar in 1/2 cup warm water. 2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. 3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes. 4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C). 5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.