Best 3 Richards Best Bread Recipes

RICHARD'S EASY NO-KNEAD BREAD

Steps:

• Preheat oven to 180°C. Put cold water and yeast in a medium-sized bowl
• Mix hot water and honey together until dissolved, then pour into cold water and leave for 15 minutes, or until yeast is frothy
• Sift flours into a large bowl, add salt and seeds and stir to combine.
• Add the yeast mixture to the bowl and mix well with a wooden spoon. It is a very wet and sticky mixture
• Grease two 22cm x 14cm loaf tins with butter and divide the dough between the tins. Top with a handful of seeds, if desired, and brush with olive oil.
• Cover each tin with a plastic bag and place in a warm place for about 1 hour, or until the dough has risen to the top of the tins (Richard preheats the oven while the bread is rising on top of it).
• Remove the plastic bags and bake for 25 minutes, or until golden. Remove from tins immediately and cool on racks

RICHARD'S BEST BREAD

Steps:

• In a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
• Set the mixture aside to cool.
• Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
• When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
• Then add the oats and bran flakes, and mix the ingredients well.
• Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
• Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
• Place the dough in a greased bowl, turning the dough to coat it with the grease.
• Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
• Punch down the dough, and divide it into three equal parts.
• Knead into each part the desired flavorings, and form the pans into loaves.
• Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
• Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
• Preheat the oven to 350 degrees.
• Put the loaves in the oven and turn the oven down to 325 degrees.
• Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.

BEST BASIC SWEET BREAD

Steps:

• Combine milk and sugar in a small saucepan over medium heat. Heat until slightly warm to the touch then remove from heat and stir in yeast. Let stand until foamy, about 10 minutes.
• Stir together flour and salt in the bowl of a stand mixer fitted with the dough hook. Add softened butter, eggs, and the yeast mixture and mix until dough pulls away from the sides of the bowl.
• Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until doubled in size, about 1 hour.
• Grease a cookie sheet or 9x13-inch pan with remaining oil.
• For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Cover and let dough rise again until almost doubled in size, 20 to 25 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes.