Baking Bread : Some sort of Recipe intended for Light Bread.


Fresh bread is one of many simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a piece off the loaf before it’s even had time and energy to cool down. Riding home in the car from the bakery, or even a supermarket, with a warm, new loaf in a brown paper bag, you’ve to have iron will to get home with that loaf intact, especially with children in the car with you too.

Baking bread in the home may be fun, if you’re not under pressure. It is really a task that children can assistance with, kneading alongside you. When you’re forming the loaves you are able to section off some dough to allow them to make their very own sculpturally shaped rolls, which they are able to take to school proudly in their lunch boxes the next day. Then you’re able to fill your house with the scent of baking bread, rendering it feel warm and welcoming on even the most dismal winter day.

Breadmaking machines, of the kind that you feed it the ingredients then it spits out a ready baked loaf several hours later certainly are a boon to people that have no time and energy to bake for themselves – you get the pleasures of getting out of bed to the aroma of bread wafting through the house, without any of the labour to produce it. When you have time though, making bread is not hard. Low Carb It can be a relaxing, meditative experience. As both hands rhythmically knead the dough, you are able to let your brain wander and feel the hyperlink with all the current men and women who’ve gone concerning this daily task on the centuries.

When you have never tried making bread before, try this simple recipe for an ordinary white loaf first. Nothing fancy, just plain, delicious white bread with far more chew and texture than shop bread could ever have.

White Bread Recipe

1kg/2.2lbs white bread flour

15g/4 ½ teaspoons instant yeast

1 tablespoon salt

about 700ml/ not exactly 3 cups water

You’ll need a large mixing bowl or you are able to heap the flour onto a clear surface and produce a well for the water. I use a bowl and mix the flour and salt, produce a well for the yeast, then pour the water in, gradually stirring with a knife. Once it’s come together into dough, tip it out onto a floured surface and knead for 10 minutes, sprinkling on more flour as you go, when it gets too sticky.

Knead by holding the dough with one hand and stretching it away with the heel of one other, fold it back on itself and repeat. It will begin off sticky and lumpy and gradually become smooth. After 10 minutes it should feel springy and rise up again in the event that you dent it with your finger. Put it in the bowl again, cover with a plastic bag or clean cloth and leave in a warm place away from draughts for an hour and a half, till it’s doubled in size. If you should be in the depths of winter and no warm places can be found, it will still rise, just taking longer. Pass the doubling in size rather than the length of time it takes.

Knock the dough down – squashing all the air out of it again – then shape it into two loaves, which is often round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to go up again for 3/4 of an hour, again covering with a plastic bag or cloth, then bake at 200C/400F for 30 minutes. (If the children make small rolls they’ll be achieved sooner, check after 15 minutes). The bread is completed when it sounds hollow as you knock on the bottom of the loaf.

The great thing about bread is that it’ll be edible even though you over-bake it, just crustier. My only failure with this recipe was initially I made it. I made one huge loaf with this quantity and the centre was somewhat underdone, but even then we’re able to eat the remainder of it.

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