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Very Basic Bread Recipe

Very Basic Bread

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Average Rating:

Total Reviews: 116

Showing 101-110 of 116

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  • on October 23, 2005

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    thanks to Alton Brown I finelly succeed
    a home made bread,Thank you.
    Rita abado
    Montreal,Canada

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  • on August 29, 2005

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    I made this yesterday before having company over. They absolutely loved it and couldn't believe that I actually made it instead of buying it in a local bakery. It had an excellent, slightly tangy flavor. The loaf itself was a little chewy with a hardy crust. Much better than the stuff that usually comes out of my bread machine!
    I will definitely be making this again and again!

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  • on July 04, 2005

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    Yep, it takes the better part of 24 hours to make one loaf, but after the last 4 days, this has got to be the best, most fool-proof recipe for bread ever! The first time, I didn't weigh out my ingredients, but measured them (or tried too, especially the 1lb flour. oops! But ya know what? It came out fabulous! Last night/today, I did the recipe again (as written, weighing things (thank heavens for our ebay mailing scale! LOL. Sweetie said "I didn't think it would ever be possible to top what you did yesterday but this is even better!"

    Thanks, Alton! You've done it again!

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  • on June 08, 2005

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    I HAVE BEEN LOOKING FOR A BREAD WITH A GOOD CRISPY CRUST. THIS RECIPE WAS PERFECT IN EVERY WAY..GOOD CRUST AND TEXTURE..MY FAMILY LOVED IT!

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  • on May 02, 2005

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    it may take longer and be a lil more in depth then most bread recipes but when you taste it youll see it was worth everey minute

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  • on April 28, 2005

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    This was my introduction to Alton Brown, and boy am I impressed. Not only the how of making bread, but also the why of each step and ingredient, right down to what kind of water to use. And his tip for using the saucer of a flowerpot (a new one, of course, not previously used for actual flower pots saves about $400.

    So now I'm off to bake my first loaf of real, non-bread-machine bread.

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  • on April 06, 2005

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    I've baked bread for 35 years but this technique proved to be the best I've ever used. Simply perfect bread.

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  • on April 03, 2005

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    Usually Alton Brown doesn't steer me wrong, but I found that I needed more flour than what he calls for. The loaf still turned out great though!

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  • on March 31, 2005

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    Here's a variant you'll enjoy:

    Follow AB's recipe, but use corn syrup instead of honey. (Honey is a natural antibiotic, and kills some of the yeast. Corn syrup is a simple sugar which saves the yeast the extra step of breaking down the polysaccaride via enzymatic action. I use Pelligrino mineral water. The carbonation gives the yeast a head start making bubbles. Add 1/3 cup of fine chopped pitted Kalamata olives and two tablespoons of good olive oil to the final mix before kneading. This bread is wonderful!

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  • on March 24, 2005

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    This was a little harder than I thought it would be from the name (Basic, only because it involved several steps, but it was well worth the effort. It was nice and crusty when it came out of the oven and very moist on the inside, but as it cooled, the outside softened a little. I'd like to know how to keep it crusty. We'll be making this one over and over until it's a part of our repertoire.

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