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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Homemade Bread Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Homemade Bread Recipe?),it will help you,my kids.

looking for a GREAT homemade bread recipe. And I already have looked at all recipes. Thanks.

Answers:
I can cut and paste for you but I found a site that might be what you are just looking for !!!!
http://bread.allrecipes.com/

Other Answers:
White Bread recipe
Ingredients;
5+ cups bread flour
3 tablespoons sugar
2 tsp. salt
1/4 tsp. baking soda
1 package dry yeast (rapid rise if possible)
1 cup water
1 cup buttermilk
1/3 cup milk
1 egg, beaten

baking pans:
cookie sheets, or 8 1/2 x 4 1/2 inch muffin pans (greased/teflon).
warm milk water and butter in sauce pan to 110 degrees F. It may look slightly curdled, but don't worry. A microwave oven can be used instead. DO NOT OVERHEAT - you will kill the yeast.

by hand/mixer:
mix 2 cups flour with sugar salt soda and yeast. Add the liquids, and mix by hand for 2 minutes. Add 1 additional cup flour and beat until a thick batter (about 2 minutes). Add 1 additional cup flour, then dump out onto a board and start kneading. Add flour as needed to make a nice dough. Knead for about 8 minutes.

by processor:
place 2 cups flour/sugar/salt/soda/yeast in the work bowl and pulse to mix. Add 1/2 the liquid, and pulse mix. Then add 1 additional cup of flour and pulse mix. Add 1 more cup flour and pulse mix. Add flour in 1/2 cup increments until the dough forms a ball. Then knead for 45 seconds.

rising:
place dough ball in a greased bowl and cover tightly with saran wrap. Place in a warm place ( 80-100 F ) and let rise until doubled in volume (1 hour with normal yeast, about 1/2 with rapid rise). You should see respiration products on the saran wrap within 5 minutes. If not, you killed the yeast.

punch down in the bowl, and divide into two halves. Place each half in the loaf pan on or on a cookie sheet. Cover with wax paper and let rise for about 45 minutes (1/2 hour with rapid rise). start preheating the oven 20 minutes (to 375 F) before the rising is done.

Brush the loaves with the egg wash, and bake 45 minutes. A loaf will sound hollow when thumped on the bottom when done. Cool on wire racks.

to freeze:
after cooling completely, wrap tightly in a plastic bag. Will keep frozen for up to two months.

to rewarm/defrost:
place in a 200 F oven for up to 20 minutes.

variations:


sprinkle with sesame seeds
omit egg wash
raisins
let rise a second time in the bowl (3 risings total)
use skim milk instead of water
This is my grandmother's reciepe

start with 2 cups fresh milk
scald it and while it cools, add 1/2 cup sugar and 1/2 cup lard (or shorting) after it cools to room temp, add one yeast cake. If you add it before it cools, it will kill the yeast. Then add 5T of salt and 4 cups of flour. (I do half whole wheat and half white) that will make a sticky dough. then I add alternating cups of white and Whole wheat bread until the dough isn't sticky. Let is raise in the oven for about an hour. Punch down and raise again. Then I shape into loaves and raise yet again for an hour and then bake in a 350* oven for 20 minutes or until the loaves sound hollow. Take out of oven and remove from loaf pans. and while still hot, rub butter to keep the crust soft. I get 3 large loaves out of it.
You asked the a GREAT bread so with it you got to have the story first....

According to legend, it was first made in a New England home by a farmer cursed with a lazy wife.
Tired of the same old cornmeal-and- molassses gruel for breakfast every morning, he grabbed a bowl one morning, threw in some flour and yeast and baked it.
Either while stirring the dough or eating the bread depending on which version of the story you hear he began thinking about his wife again, muttering, "Anna, damn 'er."

Anadama Bread
1/2 cup yellow cornmeal
3 tablespoons cooking oil
1/4 cup molasses
2 teaspoons salt
3/4 cup boiling water
1 package active dry yeast
1/4 cup warm water
1 egg
2 3/4 cups flour
Cornmeal to top bread

In large mixer bowl, stir together 1/2 cup cornmeal, oil, molasses and salt.
Add boiling water and mix well. Cool to lukewarm.
In small bowl, dissolve yeast in warm water.
Add yeast, egg and half the flour to lukewarm cornmeal mixture. Beat 2 minutes on medium speed or by hand. Scrape sides and bottom of bowl frequently.
Add rest of flour and mix with spoon until flour is thoroughly blended into batter. Spread batter evenly into greased 9-by-5-inch loaf pan. Batter will be sticky.
Smooth out top of loaf by flouring hand and patting into shape.
Let rise in warm place until batter reaches 1 inch from top of pan. Sprinkle top with a little cornmeal.
Preheat oven to 375 degrees. Bake 50 to 55 minutes, or until done. Crush will be dark brown. Immediately remove loaf from pan and cook on rack. Makes 1 loaf.

Anadama Bread has got to be one of THE best breads. I make it just for toast
and for a GREAT sandwich:
smoked turkey, whole cranberry relish, mayo, and alfalfa sprouts...

Anna, damn 'er...
now I've got a craving for it, guess what I'm doing tomorrow.........
Source(s):
Anadama bread, a delicious story
Milwaukee Sentinel, Feb 22, 1995 by Lee Aschoff
http://www.findarticles.com/p/articles/mi_qn4208/is_19950222/ai_n10186189
real good ones here:
http://search.allrecipes.com/Recipe/Quick.aspx?q1=homemade+bread&lnkid=65&x=0&y=0
have fun :-)
Source(s):
http://search.allrecipes.com/Recipe/Quick.aspx?q1=homemade+bread&lnkid=65&x=0&y=0
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