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Very Basic Bread Recipe

Very Basic Bread

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Average Rating:

Total Reviews: 116

Showing 51-60 of 116

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  • on March 17, 2008

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    Wow! I can't believe that I actually made bread in my own sad little kitchen. The bread was delicious and had a certain depth to the flavor that I don't think would have been possible without the overnight step. The dough was really sticky...I couldn't even roll it well. I think that I will add an extra ounce of flour next time and see what happens. Also I agree that 40 minutes is a maximum for the bread in many ovens. Mine was at 208 degrees at 40 minutes. I think that I will bake it for 37 minutes next time and loosely cover the bread with foil after 32 minutes. Despite these minor imperfections that will require a few tweaks in the future, the bread was GREAT!

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  • on February 04, 2008

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    I love Alton Brown's recipes, you can't go wrong with them.

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  • on January 29, 2008

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    Great recipe. I made no changes, although my baking time turned out to be slightly shorter.

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  • on January 23, 2008

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    Another wonderful recipe from Alton- he's never done us wrong yet! My daughter's 3rd grade science project involves bread making and she has been searching for a way to email Alton to ask him some questions. She is as devoted a fan as we "big people"!

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  • on January 22, 2008

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    Yes this did have a very good flavor however; I agree with some former reviews in that it is time consuming and the measurements in oz. instead of cups threw off a number of people who tried this recipe. There are comparable breads containing the chewy texture, crisp crust, and yeast flavor without all the work.

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  • on January 15, 2008

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    Wonderful bread recipe. I would never call it "basic". The recipe compares to Panera in looks, taste, texture, etc. Why buy artisan bread when you can make it at home? Even though it does take time.... And the aroma when it's baking....what can I say??? Like reviewers before me have said..the hardest part is waiting 30 minutes after it bakes. And there is nothing more comforting that fresh baked bread and real butter. Yum :'

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  • on January 13, 2008

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    This is awesome! The bread is great! Just be careful, without a mixing machine and bread hook, this is a lot of work. Also, you really need a scale, but I found that 16 oz was (for me about 3.66 cups of flour, so the preferment portion is about a cup (that portion of flour seems to be unimportant, but the total is very important. Also, for the water, 16 oz is two cups. If you don't get the water/flour mix exactly, you can adjust it in the first kneading step. If too dry, lightly wet your hands when kneading to add water and knead a couple of times. repeat until dough is springy and just a little sitcky. If too sticky, lightly flour hands when kneading until dough is springy and slightly sticky. Also, if possible, for water in pan in oven for proofing and cooking, try to use the filtered water if the tap water in your area has a strong chlorine smell (like LA!.

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  • on January 10, 2008

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    i bake quite a bit of yeast bread and rolls-this recipe is easy with great results-Thanks!!!

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  • on August 22, 2007

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    This bread is so wonderful! And it doesn't get stale after one day, like store bought bread. Mine only needed 40 minutes of baking, and it started to burn on top so I loosely covered it with a sheet of foil. I've also tried this with about 3/4 cups of olives and added about 2-3 tablespoons of flour. Also I just used a regular baking stone. Very tasty!

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  • on August 12, 2007

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    time consuming; but, well worth it

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