Baking Bread — A new Recipes pertaining to Bright Bread.
August 11, 2020 Health
Fresh bread is among the simple joys of living: the appetising smell of it baking, then with the loaf fresh out of the oven, the temptation of tearing a chunk off the loaf before it’s even had time and energy to cool down. Riding home in the vehicle from the bakery, or perhaps a supermarket, with a warm, new loaf in a brown paper bag, you have to have an iron will to obtain home with this loaf intact, especially with children in the vehicle with you too.
Baking bread at home can be fun, if you should be not under pressure. It is a task that children can assistance with, kneading alongside you. If you are forming the loaves you can section off some dough in order for them to make their own sculpturally shaped rolls, which they could decide to try school proudly in their lunch boxes the following day. Then you can fill your house with the scent of baking bread, making it feel warm and welcoming on even the most dismal winter day.
Breadmaking machines, of the type that you feed it the ingredients then it spits out a ready baked loaf a couple of hours later certainly are a boon to those with no time and energy to bake for themselves – you get the pleasures of getting up to the aroma of bread wafting through your house, without the labour to produce it. When you have time though, making bread isn’t hard. It can be a relaxing, meditative experience. As the hands rhythmically knead the dough, you can let your mind wander and feel the hyperlink with all the men and women who’ve gone about this daily task over the centuries.
When you have never tried making bread before, try this simple recipe for a plain 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 need a large mixing bowl or you can heap the flour onto a clean surface and create a well for the water. I work with a bowl and mix the flour and salt, create 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 the other, fold it back on itself and repeat. It will start off sticky and lumpy and gradually become smooth. After 10 minutes it will feel springy and rise up again if you dent it along 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 one hour and a half, till it’s doubled in size. If you are in the depths of winter and no warm places can be found, it’ll still rise, just taking longer. Low Carb Pass the doubling in size rather than the length of time it takes.
Knock the dough down – squashing all the air from it again – then shape it into two loaves, which may be round, long, plaited or sculptural! Put the loaves onto a floured or lightly oiled baking tray. Leave to increase again for 3/4 of one 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 done when it sounds hollow as you knock on underneath of the loaf.
The best thing about bread is that it’ll be edible even if 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 a bit underdone, but even then we will eat the others of it.