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Very Basic Bread Recipe

Very Basic Bread

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Average Rating:

Total Reviews: 116

Showing 111-116 of 116

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  • on March 21, 2005

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    The techniques used in this recipe are excellent and can become standard operating procedures for any bread making you would do in the future. Master what Alton presents and you will have good bread for a life time.

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  • on March 20, 2005

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    All Breads basically use the same few ingredients. The mystery and difference in all bread recipes is process. Alton breaks down the ingredients, how they work and more importantly why. With the knowledge of how and why I'm able to make bread with surprisingly different results. My bread raises higher, lighter and never dry, Wow, what a difference! The bread making process seems to be an insider secret and Alton?s my inside guy! Thanks again, for unlocking the mysteries to the perfect bread!

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  • on March 20, 2005

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    The two step method produces a fine gain, moist loaf of bread with a good peasant type crust. You can not over nead this bread.

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  • on March 19, 2005

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    I made this recipe using a bread machine with great results. Made the "starter" the night before. Put all of the ingredients in my bread machine and set it for a basic one pound white bread loaf. Turned out wonderful. Has a great, chewy texture and a true homemade bread flavor. This one is a keeper.

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  • on March 19, 2005

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    I'm a pretty good cook, but have had a difficult time mastering bread baking. Following these directions made for a perfect loaf of bread. Thanks Alton!

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  • on March 19, 2005

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    This is a great tasting easy recipe that requires very little work by me, my mixer does all the work and I like that. However it does take time not active time but mostly waiting and the last 30 minutes is the hardest.
    Also by remembering baking is a formula help me alot.

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