How to Make Homemade Bread
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This is a very simple recipe for bread. I learned this recipe about a year ago, and I completely stopped buying bread since then. It’s ridiculously easy to make, and the texture, taste, and smell is amazing. BREAD 3 cups flour 1 tsp salt 3/4 tsp yeast* 1 1/2 cups water ——————— *yeast: I used bread machine yeast in this video. If you use fresh yeast, use 7 grams, or about a teaspoon, and dissolve it in the water before you add the water to the flour. If you use regular yeast, dissolve it first, too. It helps if the water is lukewarm. ——————- Mix together the dry ingredients. Add water, slosh around. Mix into a fairly uniform ball. Cover and let rise for 3-5 hours. (if you want, you can put it in a WARMED oven – BUT TURN THE OVEN OFF – with pots of boiling water in the oven. This way, the yeast has the perfect environment to grow.) Once risen, turn out on to a floured surface. Roll into ball shape. Preheat a heat resistant pot with a cover at 450. Put the bread dough in the hot pot. Put it in the oven at 450 for 30 mins, then remove the cover. Finally, bake for 20 more minutes in the 450 oven. Cool on cooling rack. Enjoy hot with butter and jam. Variations: roll in cracked wheat, flax seeds, poppy, sesame seeds. Add in with the dry ingredients: herbs, olives, nuts, raisins, dried tomatoes, cheese. Substitute 1/4 cup of water with molasses. Double the recipe, half the recipe. Listen to Rush instead of King Crimson while making the bread.
Help answer the question about bread machine mixes
is it possible to use bread machine to mix and knead ?
i want to bake this bread in the oven because i want rolls , not a loaf . is this possible ?
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Email me Chelsea. I've got the bible of bread recipes that are just fantastic. Once the ingredients are all bought, the cost of making bread is usually pennies per loaf. For wheat bread, you need white and wheat flour. Wheat is too dense to make on it's own. Also, save your bran cereals (with or without fruits and nuts) to add to some breads for flavor and density.
put a plastic bag like thing for food on it and put in fridge or maybe even freazer
It is cast Iron and it has an enamel coating like yours i’ve only used it twice to bake bread in it and its showing stress hair line like marks. I think I might just buy a regular cast iron not enamel for this. I am fairly new to baking like 5 days into it. every day I try t make a better loaf. So far i’ve made a rustic tyoe like yours and a regular loaf like a bagguete style. good video thanks,
I’m not sure. If your pot is cast iron, it should be safe. Not to say that you’re doing this, but just in case, do not subject your pot to sudden and drastic changes in temperature, such as taking it out of the scorching hot oven and placing water in it.
Nothing better than the smell of homemade bread baking. They should have a candle scent like it. lol
DELICIOUS HOMEMADE BREAD
5 to 6 c. flour
3 tbsp. sugar
2 tsp. salt
2 pkg. dry yeast
2 c. water
1/4 c. vegetable oil
In large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In small saucepan, heat water and oil until very lukewarm (120 to 130 degrees). Add warm liquid to flour mixture. Blend until moistened, then beat with beater 3 minutes. Stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from side of bowl.
Knead 10 minutes, adding a little flour at a time, if dough feels sticky. Grease lump of dough. Put in bowl to rise and cover with towel. Let rise until double, then punch down. Divide dough into 2 parts and shape into balls. Let rise on counter covered with inverted bowl for 15 minutes.
Shape into loaves and place in 2 greased pans. Let rise in warm place about 1 hour or until it has risen about 1 inch above pans. Bake at 375 degrees for 45 minutes or until loaf sounds hollow. Remove from pans and brush top with butter. Makes 2 loaves.
Introduction
Kneading the dough is one of the most important steps in bread baking. This step more than any other will determine the outcome of the bread.
Instructions
Difficulty: Easy
Steps
1Step OneStart with dough that has been measured and mixed properly. (See Related eHows for dough recipes.)
2Step TwoTurn the dough out on a clean, floured work surface.
3Step ThreeFlour your hands well.
4Step FourUse the heel of your hands to compress and push the dough away from you, then fold it back over itself.
5Step FiveGive the dough a little turn and repeat Step 4. Put the weight of your body into the motion and get into a rhythm.
6Step SixKeep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready for rising. You can also try stretching part of the dough into a rectangle. If it can stretch into a thin sheet without breaking, you've kneaded it enough.
Tips & Warnings
It's difficult to over-knead dough by hand, but it's actually very easy to do with a machine, so check it fairly often. Kneading one loaf's worth of white-bread dough by hand should take about 10 minutes. Kneading two loaves' worth takes almost double the time. It takes longer for whole-wheat flour as well. (An all-whole-wheat loaf would take twice as long to knead, but you'll seldom make an all-whole-wheat loaf.)
Kneading does three crucial things for bread: it distributes the yeast and other ingredients evenly and thoroughly, it develops the gluten in the dough, and it introduces air. The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn't developed, the dough won't rise well and will produce a heavy loaf – rather like a brick.
Some bread recipes call for a second kneading just before the dough is added to the loaf pans. Professional bakers call this benching and shaping the dough.
If your cloth is dry, there is no danger. You’re right, I should probably wear a hair net for my sideburns. Don’t tell the CFIA or MAPAQ!
http://www.cookingbread.com/recipes/classics_bread/%20french_bread_recipe.html
Then you can roast some garlic and spread it on top!
Crap what a lot of fucking around. Shave your burns. You are really really annoying!!
This is an easy and relatively quick recipe for a homemade white yeast bread without a bread machine. Because it's so easy, I recommend making it entirely by hand, but if you want, use your pastry hooks to get the dough started, and finish off by hand.
This yeast bread recipe is quicker than most, and easy to make. Bread flour is best, but all-purpose flour produces a nice result as well (it's what was used to make the loaves in the photo). A great recipe for last-minute homemade bread.
Prep Time: 50 minutes
Cook Time: 30 minutes
Ingredients:
* 3 3/4 cups of bread (or all-purpose) flour
* 1 1/2 cups of lukewarm water
* 1 packet (1/4 oz) of dry yeast
* 2 tablespoons of olive oil
* 1 teaspoon of salt
* ———-
* OPTIONAL
* water for brushing
* sesame seeds
Preparation:
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
There are two ways to make the dough: using a mixer, and by hand.
METHOD #1: Mixing bowl:
Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.
Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands.
METHOD # 2: By hand:
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.
Make the Loaves
Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.
Cool on a rack.
Yield: two (approx.) 1-pound loaves
Notes:
* The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
* To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
* Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
Ingredients:
1/2 cup warm milk (70° to 80°)
1/2 cup water (70° to 80°)
1 egg
3 tablespoons honey
2 tablespoons butter or margarine, softened
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2-1/4 teaspoons active dry yeast
Directions:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds).
If you are going to use two loaves in a week, I think you should have good luck with freezing. That is a relatively short time. I would bake it, slice it and leave out what you will use that day and the next. The remainder you should double bag, and use a straw to suck out all the air that you can get out. Just take out a couple hours ahead of time to thaw what you will need day by day. And kudos, for baking instead of buying!
My Mother taught me an old trick: After you combine the dough; put it in a greased oven-safe bowl with a towel on top; and place it in the oven. Place a pan of very hot water underneath it on a lower rack or bottom of oven. Turn the oven on at 350 degrees just for a minute, then turn it off again. (just to warm the oven) Let the dough rise in this environment.
This should solve your problem of it never rising!
shit and farts!!!! lol that was awesome. Quick question, I used a cast iron laminated like your but I heat it up to 510 515 degrees. I recently realized that the pot is getting like strees cracks is it messing my pot up?
i knew it :0
There are several possibilities.
- It may be that the recipe that you are using is for a denser bread than you want. If you got the recipe from someone and know it should be lighter and fluffier, it could be :
- That you are not kneading it enough. (When I first tried to make bread, I was awful until a friend helped me learn to knead better and – as importantly – let me see how the dough should feel or look when adequately kneaded.)
- You are not letting it rise long enough – follow the directions on how the volume should increase, not the ESTIMATED time. (the age and type of the yeast and the temperature of the room among other things affect it.)
- You may be incorporating too much flour.
Good luck on getting the bread you want.
is it the accent?
Point taken, thank you for the valuable input.