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Flavorful Baking Showdown Bread Recipe Easy Homemade Bread with Generic vs Name Brand Flour

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A simple and approachable homemade bread recipe that compares the qualities of generic and name brand flours, resulting in delicious, crusty loaves perfect for any occasion.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour – split into 2 cups (240g) generic and 2 cups (240g) name brand for the showdown (or 4 cups of preferred flour for one loaf)
  • 1 ½ cups (360 ml) warm water, about 110°F (43°C)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil (can substitute with vegetable oil)
  • Optional: Honey (substitute sugar with honey)
  • Optional: Up to 1 cup (120g) whole wheat flour (swap for part of the all-purpose flour)
  • Optional: Dairy-free milk (almond or oat milk) to replace water
  • Optional: 1 teaspoon xanthan gum for gluten-free version
  • Optional: 1 tablespoon dried rosemary or thyme and 2 minced garlic cloves for herb and garlic twist
  • Optional: ½ cup chopped walnuts and ½ cup dried cranberries or raisins for fruit & nut variation
  • Optional: Shredded cheddar and jalapeños for spicy twist

Instructions

  1. Activate the yeast: In a small bowl, combine 1 ½ cups warm water, 1 tablespoon sugar, and 2 ¼ teaspoons active dry yeast. Stir gently and let sit until foamy and bubbly, about 5 to 10 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together 4 cups flour and 1 ½ teaspoons salt. For the showdown, keep generic and name brand flour separate, mixing each with half the salt and other ingredients later.
  3. Combine wet and dry: Pour the yeast mixture and 2 tablespoons olive oil into the flour. Stir until a shaggy dough forms.
  4. Knead the dough: On a lightly floured surface, knead dough for about 10 minutes until smooth and elastic. Knead the generic flour dough slightly longer if denser.
  5. First rise: Place dough in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  6. Shape the loaves: Punch down dough gently, shape into loaves, and place into greased loaf pans or parchment-lined baking sheets.
  7. Second rise: Cover and let rise until puffy but not overproofed, about 45 minutes.
  8. Bake the bread: Preheat oven to 375°F (190°C). Bake loaves for 30 to 35 minutes until golden brown and crusty. Tap the bottom to check for hollow sound.
  9. Cool completely: Let bread cool on a rack for at least 30 minutes before slicing.

Notes

If dough feels sticky during kneading, sprinkle a little more flour but avoid adding too much to prevent dense bread. Use a serrated bread knife for slicing. Let bread cool completely before slicing to avoid gummy crumb. Adjust hydration and kneading time depending on flour brand and type. For gluten-free version, use gluten-free flour blend and add xanthan gum.

Nutrition

Keywords: homemade bread, baking showdown, generic flour, name brand flour, easy bread recipe, crusty bread, simple bread, bread baking

Find it online: https://gleamgulp.com/flavorful-baking-showdown-bread-recipe-easy-homemade-bread-with-generic-vs-name-brand-flour/