Fresh bread is one of the simple pleasures in life: the inviting smell of it baking, then with fresh bread to break out of the oven, the temptation of a large piece of bread before he even had time to cool off . Riding in the car home from a baker or even a supermarket, with a hot, new bread in a brown paper bag, you must have an iron will to get home intact with the bread, especially with kids in the car with you.
Baking bread at home can be fun if you're not under pressure. It is a task that children can help to knead on your side. If you form the bread that you can section of dough, so they formed their own sculptural roles, they take pride in the school in their lunchboxes the next day can do. So you can get your house with the aroma of freshly baked bread to fill, so it is warm and inviting, even if the gloomy winter day.
Bread making machines, so a completely baked bread in a few hours spits out the kind that you feed the ingredients later are a boon for those who do not have time to bake for themselves - you get the joy of waking up to the smell of bread wafting through the house to produce without labor costs. If you have time, though, which is not hard bread. It can be a relaxing, meditative experience. As you knead your hands rhythmically, you can let your mind relax and feel for all men and women who have been through this daily task for centuries.
If you have never tried making bread before, try this simple recipe for a simple white bread first. Nothing fancy, just simple, delicious white bread with plenty of 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 700 ml / not quite 3 cups water
You must have a big bowl of flour or you can pile on a clean surface and a niche for the water. I use a bowl and mix flour and salt, a deepening of the yeast, then pour the water, gradually stirring with a knife. When it comes together into a dough, tip it onto a floured work surface and knead for 10 minutes, sprinkle in more flour as you go, if it gets too sticky.
Knead the dough by pressing with one hand and held it away with the heel of the other, fold it back on itself and repeat. It will begin, sticky and lumpy and gradually surface. After 10 minutes it must be resilient and stand up again if you bump it with your finger. Put it back in the bowl, cover with a plastic bag or a clean cloth and leave in a warm place, away from drafts to an hour and a half until it has doubled in size. If you're in the cold winter and no heat availability, it will increase even more, just takes longer. Go through a doubling of the size, rather than how long it takes.
Turn the dough down - squashing all the air out of him again - so they formed into two loaves, which can be round, long, plaited or sculptural! Place the loaves on a floured or lightly oiled baking sheet. Let rise again to 3 / 4 of an hour, again covering with a plastic bag or a cloth, then bake for 30 minutes 200C/400F. (If children are small roles to be done sooner they do, look after 15 minutes). The bread is ready when it sounds hollow when you knock on the underside of the bread.
The great thing about bread is that it will be edible, even if you over-bake, just crisp. My only fault with this recipe was the first time I did it. I have a fight broke with this volume and in the middle was a bit under done, but even then we could eat the rest of it.
Cool your bread on a rack and try not scoff the lot while it's still hot ...
When you've had a few attempts with this recipe, and are convinced you can bake, it's not a big leap to try other yeast breads. The process for most of them. The only danger is to start when you bake your own bread, your family will not let you stop
Baking bread at home can be fun if you're not under pressure. It is a task that children can help to knead on your side. If you form the bread that you can section of dough, so they formed their own sculptural roles, they take pride in the school in their lunchboxes the next day can do. So you can get your house with the aroma of freshly baked bread to fill, so it is warm and inviting, even if the gloomy winter day.
Bread making machines, so a completely baked bread in a few hours spits out the kind that you feed the ingredients later are a boon for those who do not have time to bake for themselves - you get the joy of waking up to the smell of bread wafting through the house to produce without labor costs. If you have time, though, which is not hard bread. It can be a relaxing, meditative experience. As you knead your hands rhythmically, you can let your mind relax and feel for all men and women who have been through this daily task for centuries.
If you have never tried making bread before, try this simple recipe for a simple white bread first. Nothing fancy, just simple, delicious white bread with plenty of 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 700 ml / not quite 3 cups water
You must have a big bowl of flour or you can pile on a clean surface and a niche for the water. I use a bowl and mix flour and salt, a deepening of the yeast, then pour the water, gradually stirring with a knife. When it comes together into a dough, tip it onto a floured work surface and knead for 10 minutes, sprinkle in more flour as you go, if it gets too sticky.
Knead the dough by pressing with one hand and held it away with the heel of the other, fold it back on itself and repeat. It will begin, sticky and lumpy and gradually surface. After 10 minutes it must be resilient and stand up again if you bump it with your finger. Put it back in the bowl, cover with a plastic bag or a clean cloth and leave in a warm place, away from drafts to an hour and a half until it has doubled in size. If you're in the cold winter and no heat availability, it will increase even more, just takes longer. Go through a doubling of the size, rather than how long it takes.
Turn the dough down - squashing all the air out of him again - so they formed into two loaves, which can be round, long, plaited or sculptural! Place the loaves on a floured or lightly oiled baking sheet. Let rise again to 3 / 4 of an hour, again covering with a plastic bag or a cloth, then bake for 30 minutes 200C/400F. (If children are small roles to be done sooner they do, look after 15 minutes). The bread is ready when it sounds hollow when you knock on the underside of the bread.
The great thing about bread is that it will be edible, even if you over-bake, just crisp. My only fault with this recipe was the first time I did it. I have a fight broke with this volume and in the middle was a bit under done, but even then we could eat the rest of it.
Cool your bread on a rack and try not scoff the lot while it's still hot ...
When you've had a few attempts with this recipe, and are convinced you can bake, it's not a big leap to try other yeast breads. The process for most of them. The only danger is to start when you bake your own bread, your family will not let you stop
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