How to make really good bread

how to make really good bread

Everything You Need to Know to Start Baking Awesome Bread

Jul 08,  · Dissolve yeast, warm water, and sugar in a small bowl. In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast 5/5(24). Aug 13,  · Proofing and shaping: Proofing is about letting the yeast eat up the sugars from the flour, and burp out gas and alcohol, which makes the bread rise and gives it a nice flavor. As bakers, proofing is about nurturing and caring for the dough, little-engine-that-could that it is.

Savory knots, twists buns geally more for every baker. Thanks for feasting your eyes with us on all these delicious amazing bread recipes. Which will you want to breae first? This post contains affiliate links for which we get a small portion to help support this blog.

You are on your way to your FREE ebook. Now check your email to confirm your subscription. I bought a loaf of bread in a neighborhood bakery in Albuquerque, NM. It was wonderful. A chili cheese bread that they are known for. I would like to make it. It was a smooth texture bread made with chili, tomato, onion, garlic and cheese. Maybe a 2lb loaf, rather large. Cost Unfortunately I live 5 hrs away from there. Could you please help with a recipe?

Thank-you ever so much. Wow, JoAnn, sounds delicious. Let me know how your adventure in bread baking what is minimum wage in mo. Your email address will not bresd published.

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May 04,  · In one bowl make a preferment by combining 2 cups of whole wheat flour with 2/3 cups water and 2 teaspoons of instant yeast. Begin the autolyse in another bowl by combining 4 cups of whole wheat flour and 1 ? cups water. Stir each bowl just enough to combine the ingredients, taking care not to get yeast into the bowl with the autolyse. Aug 05,  · Personally, I would not serve the original recipe at a dinner party – good bread just takes time. Luckily most of that time is spent rising, so you can do other stuff. Knead the last cup or two of flour into the bread, then let the bread rise in a big oiled bowl somewhere warm (like an oven thats been set to and then turned off. Dec 09,  · Making light fluffy bread or bread that is less dense is mostly a matter of using the right ingredients and to some extent the right process. The main ingredients to accomplish this are 1) bread flour 2) instant yeast 3) dough enhancers.

And when that white bread goodness is homemade? The best! However, I also like to add a little citric acid or vinegar as well. This is optional, but it achieves two things. Makes the whole process easy. You can knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration! This is the only way to make sure you get the right consistency.

The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you may have to adjust it a touch depending on the weather, and type of flour and ingredients used. Using bread flour will also lead to a chewier bread texture, which is also incredible desirable. The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well.

The second proof is important to get a beautifully risen, airy and light bread loaf. If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp.

Leave it in the pan only for about minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy. When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open.

Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. However, this may sometimes be unavoidable in the winter. But a 9 x 5 loaf pan will work too. The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan. I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle.

This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan. To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way.

Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. This prevents large air pockets from forming inside the dough as it proofs and bakes. All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched with no wrinkles.

Make sure your bread dough log has an even thickness too. Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan.

Cover the pan and let it proof for a second time. The second proofing time can vary greatly depending on the ambient temperature and weather.

It can take much longer in the winter to proof, than in the summer. This white bread will keep for about days this way. But what I personally like to do especially because I bake two loaves on the same day usually , is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.

However, never refrigerate bread. The dry air in the fridge will make the bread go stale even faster. Peanut butter and jam sandwiches are a whole new level of comfort with this homemade white bread recipe! How to make Authentic Brioche Bread. How to make Choux Pastry. Easy homemade Hot Dog Buns. How to make Perfect Doughnuts. Stand Mixer — I use my KitchenAid mixer. Kitchen Scale — Best tool for baking, to ensure you get accurate results each time.

Measuring Cups — I like to use cups to measure all liquid ingredients most of the time. Measuring spoons — for measuring all the small amounts of ingredients. Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. This site uses Akismet to reduce spam. Learn how your comment data is processed. The bread is fantastic. Just one question. We made 2 loaves and the crust is very firm but the inside is so soft perfect Should we cut back cook time, maybe my oven gets hotter than it says?

Or is this bread supposed to be this way? We have never made bread and one loaf is already gone so it was definitely a win. Just want to make it more like store bought next time for sandwiches, this was perfect for soup. The crust is definitely soft, and we use this as regular sandwich bread at home. If the crust is hard, that usually happens if the oven is too hot, or a glass or dark colored loaf pan was used that will heat the outside of the loaf too much, before cooking the inside.

I recommend reducing the oven temperature, or baking it for a shorter time. I hope that helps! I have few questions, 1 Can I safely double the batch? The first times we made this my teenage kids also started baking your bread by the way the bread was airy and light and you could pull off strands of it.

But sometimes the texture is grainier even if I still followed your instructions perfectly. I get so many answers all over the internet so I decided to ask you. Thank you so much for sharing this amazing recipe but also for the well-written instructions.

I feel more confident baking bread now. So thanks again for everything!! You can double this recipe to make two loaves depending on your stand mixer. You stand mixer must be able to withstand kneading a larger amount of dough efficiently. Too small, and it will be a strain on your mixer. As a rule of thumb, I always go by the feel of the dough. Depending on the weather, humidity etc, the consistency of the dough can vary slightly each day. So adjust the amount of liquid added to get the right consistency of the dough.

Proofing times also vary, so when proofing the dough, go by feel and visual cues, rather than time. Hi Sabbith Yes you can use bread flour. But bread flour can result in a chewier bread loaf. Since it has a higher protein content, it may also require some extra water to make sure the dough has the same consistency. Hope that helps. Extremely happy with the outcome. I have never baked bread before.

This is my first time. I love this recipe. I do change it to use whole wheat bread flour and put white sesame seeds on top. Turned out perfect. Tried many recipes. This is the best. Oh my gosh this is the most amazing bread recipe ever!

Mine turned out so fantastic the first time! I just hope I can duplicate it now haha. Actually it was better than that stuff!

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