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Who doesn’t like the smell of fresh bread baking in the oven? The aroma just takes over the house. The saliva is already pooling in my mouth with just the thought. My imagination is running overboard and I just can’t wait to apply butter to that warm slice of bread. My drool runneth over. How to make homemade bread, you ask, well it’s really easier than you think with a few tips and understanding the ingredients you’ll be making homemade bread and your family will love you for it.
Yeast is Just Yeast Right?
Well yes in a way. There are 2 main types of yeast. Active dry yeast and instant (rapid rise) yeast. Active dry yeast looks like tiny pepples and instant yeast is real fine like sand, therefore, making it dissolve faster. Instant yeast is usually “proofed” with warm water and sugar before adding to the dry ingredients but instant yeast is just added to the dry ingredients. You can use them interchangeably but you need to add an extra 15 minutes to your rising time when using instant yeast for the rapid rise yeast. Myself I prefer active dry yeast and “proofing” in water. When it “bubbles” then I know the yeast is active and working. You just need to become familiar with the yeast you decide to use and stay with that particular yeast unless a recipe calls for a specific kind.
Bread Flour Vs All-Purpose Flour
Bread flour has more protein content and helps with gluten development. They can be used interchangeably. I have to admit that when I started baking bread I did use bread flour. But one day I ran out and used all-purpose flour and I found that my bread really wasn’t any different. So I exclusively use all-purpose flour when making bread. The important tip here is to make sure you are measuring correctly. I spoon the flour into the measuring cup until full and then scrape with a knife to level. I also sift my flour after measuring.
Other Ingredients and their importance
Salt controls the fermentation rate of the yeast, has a strengthening effect on the gluten protein in the dough and contributes to the overall flavor. Oil helps with lubrication.when handling the dough eases dough expansion. Also provides better slicing. Sugar helps “feed” the yeast for a faster rise and It acts as a preservative, keeping the bread fresher for longer.
Kneading is the process of working bread dough until it is formed into a smooth ball with an elastic texture. The process is key for forming a gluten, responsible for giving the bread structure and texture. There are two methods of kneading
- Kneading by hand. On a floured surface pull the dough away from you by pressing down and forward then bring the dough back towards you by folding in half then push forward again. This method usually takes seven to ten minutes.
- Mechanical Kneading. Use a dough hook on your stand mixer and let the machine do the work for you. I have to admit that I use this method after receiving a KitchenAid stand mixer a couple of years ago for Christmas. While the dough is kneading in the machine I can do other things. But you need to keep and eye on the machine. You don’t want to over knead the dough. Practice makes perfect.
There are many loaf pan sizes. The bigger the pan the bigger the loaf of bread and of course the smaller the pan the smaller the loaf. These can make a difference in your finished product. I recommend USA Pan Bakeware Aluminized Steel 1 Pound Loaf Pans. My favorite pans when baking bread. You can get them here.
This is my favorite bread recipe of all time. I have tried other recipes but I keep coming back to this one. It’s my all-time favorite. I have to admit that I misread the recipe regarding sugar. I thought it read 3/4 cup sugar when the recipe really calls for 2/3 cup sugar. That batch of bread come out the best I’ve ever made. My grandson asked me if I had put honey in it. I admit it had a nice sweet taste. using loved it. The batches of bread I have made using the correct amount of sugar has not lived up to my mistake. But I leave that up to you. By all means, follow the recipe exactly but just try my mistake and see what you think.
- 2 cups warm water about 110-120 degrees
- 2/3 cups white sugar
- 1 1/2 Tablespoons yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups flour
- Place sugar and water in a bowl
- Sprinkle with yeast and let dissolve 5-15 minutes
- Add salt, oil, and half the flour and mix together
- Add remaining flour a little at a time ( it might not take all of it) until dough no longer sticky. Change to dough hook and mix till it’s pulling away from the side(( I continue “kneading the dough with the dough hook in the bowl for about 2-3 minutes.
- Pull out onto a lightly floured surface and knead shortly
- Place in greased bowl flipping to cover both sides
- Top with saran wrap or damp warm towel
- Set aside in draft-free area and let rise til double in size. About 1 hour
- Remove cover and punch down
- Layout on lightly floured surface and cut in half
- Flatten out into rectangle and “jelly” roll into a loaf
- Pinch ends together and place in greased 9×5 bread pans
- Repeat with the other half
- Cover and let rise til double in size about 30-50 minutes
- Pre-heat oven to 350 degrees
- Once double in size bake for 25-30 minutes
- Pull out and brush tops with butter
- Let rest 10 minutes before removing to cooling rack
Now you know how to make homemade bread. Give it a try. I bet you won’t be sorry you did. Please leave a comment below and let me know what you think.