Baking bread is something that connects us to our ancestors and to the countless others who have come before us. Bread is the staple of
every culture, Every society has its form of bread that it enjoys.

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Homemade Bread

1 tablespoon active dry yeast
2 cups water, warmed
1 tablespoon sugar
1/4 teaspoon salt
5 1/2 cups all-purpose flour or bread flour

In a large bowl, mix the yeast with the warm water and stir in sugar until dissolved.
Add the salt and the flour, one cup at a time.
Knead bread for about 5-10 minutes.
Place bread in a large bowl sprayed with olive oil spray and turn to coat. Cover with a damp cloth and place in(inactive/not hot) oven to rise for one hour, or until dough has doubled in size. (If the kids really can't wait, 45 minutes works too!)
Punch down the bread and let the kids shape it, or put it into two loaf pans. I recommend brushing with an egg mixed with a tablespoon of water because it makes the bread taste better and makes it golden and crispy on the outside. Let the dough rise for another half hour (you can skimp on this to 20 minutes again if you have to!). Preheat the oven to 400 degrees and bake for 25 minutes. Serve with margarine mixed with honey (about 2-3 tablespoons, to taste) and brown sugar (ditto, but packed). To store this bread, wrap very tightly in several layers of foil, or put in a large Ziploc bag and seal. But, it's best warm and served the same day -- however putting chunks in the microwave for 10 seconds if it's a day old helps, too. (Forgive me for my run-on sentences -- I am educated!).
P.S. Even for a health nut like I usually am, using whole-wheat flour exclusively in this recipe gives it a bad reputation.

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Homemade Whole Grain Bread

Starter Dough
2 cups cooked whole grains
2 cups water
1/4 cup cold-pressed vegetable oil
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup whole wheat flour (more or less)

Blend grains and water in a blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.

To make a bread
1/4 cup sweetener (such as barley malt or maple syrup)
2 cups whole wheat flour
3-4 cups unbleached white flour or whole wheat flour

After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it in. As you add the white flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 - 2 hours.

To bake the bread
1 teaspoon water
1 teaspoon barley malt or maple syrup
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon sea salt

Mix water, syrup, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake. Preheat oven to 350 F. Bake 45-50 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing.

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Three-day Homemade Bread

1/4 cup warm water
1 tsp. yeast
1 cup water
1/2 cups starter
1-2 tablespoons honey
3 1/2 cups plus...good bread flour
2 tsp. salt

Mix 1/4 cup warm water, and 1 tsp. yeast and let
it set until it starts to foam...like 5-8 mins.

Mix 1 cup water with 1 1/2 cups starter then add
1-2 tablespoons honey, depends on your taste, I
love it so I add at least 2 tablespoons.

Once it's mixed up add about 3 1/2 bread flour
(I use King Arthur's Bread flour) and 2 tsp. salt.

The dough is sticky, don't add to much flour, at
this point I transfer it to my counter and knead
more flour in so it's not too wet, about 5 mins.

I then let it rest for about 15-20 mins. covered.

After is rests I knead it again until it's smooth,
maybe another 5 mins. I use my Kitchen Aid mixer
with dough hook, it stops me from adding to much
flour and it's easier! LOL
Shape it into a ball, place in an oiled bowl and
let rise about 45 mins.

If I'm going to refrigerate it, it now goes into
the fridge over night, if I'm going to bake it,
then it needs to rise until double.
The next morning remove it and let it warm up for
a couple of hours before turning out and forming.
Gently turn out onto a floured surface and shape
into long loaves or round loaves.

One thing I learned is NOT to over handle the dough
when shaping it.
Treat it gently, you don't want to take all the rise
out of it.
I place mine on a peel or parchment paper dusted with
white rice flour. I like the rice flour because the
dough just slides right off my peel no sticking!
Once it rises to double...I score the tops and place
it on my preheated baking stone in a 450 degree oven
until it's nice and golden brown.

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Homemade Italian Bread Recipe
http://www.recipezaar.com/recipe/getrecipe.zsp?id=59242


Bread Recipes - All Recipes
http://bread.allrecipes.com/
A recipe I have made since I was three with my mom and brother.

Homemade Bread Recipe
http://www.recipezaar.com/135485
Jeff's bread is economical and nutritious.

Homemade Whole Grain Bread
http://www.care2.com/channels/solutions/food/261
Matthew 4:4 states, "But he answered and said, it is written, man shall not live by bread alone but by every word that proceedeth out of the mouth of God."

Recipe Chic: Homemade Bread
http://www.mormonchic.com/recipe/recipebox/pages/bread_yeast.asp
This homemade bread recipe comes down the family tree from my great grandmother, born 1881.