How to make bread – beginners recipe

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How to make bread – beginners recipe

Bread baking at home is immensely pleasurable! The joy of fresh warm bread from the oven is a must have experience if you love to cook or bake. It’s an easy task, even if you are a newbie in the kitchen area, all you require is desire.

How to make bread – beginners recipe

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My bread baking love started at home. Initially it was more like a sweet gesture that I loved doing for my husband because he is a bread lover. Now I am in my comfort zone of bread baking at home. Note, it might take you a couple of tries before you proudly announce yourself as a bread baker.

How to make bread – beginners recipe

2blissofbaking.com

This recipe is the easiest way to start with regular white sandwich bread. Once you experiment couple of times with this recipe, I will surly share healthier version mixing certain grains etc.

🙂 I already have a couple of recipes for you

BREAD APPETIZERS- STUFFED FOUGASSE   ONE DOUGH; THREE BREADS, EASY PEZEE
PANETTONE   DOMINOS GARLIC BREADSTICKS RECIPE
How to make bread – beginners recipe

2blissofbaking.com

 

I am very particular about the creamy-white interior, golden crust, and soft, easily slice-able bread when baked at home. Make a sandwich, or toast it for breakfast or may be French toast next day – this will taste incredible either ways. I will tell you all the easy ways, some tips and tricks to bake a perfect and simple white bread.

How to make bread – beginners recipe

2blissofbaking.com

Bread baking will need kneading, resting, proving, baking and a bit of patience. If you make dough at home for everyday roti (Indian flat bread) you have won half the battle. I assure you that you will not need any fancy equipment to make this beautiful bread at home.

Click on this link to know the basic information about how the ingredients work together in the making of bread

 

Some more points to go through before you start:

  1. I get my gluten powder from Aarif Crawford market. (You can also try buying online) But he will not give you a smaller packet, only availability is of 1 kg packet. You can pour half of the powder in container, label it and keep in the freezer. This will stay for a year or even more.

The reason – we need to add extra gluten to the flour is that Indian flour (maida) has less gluten.

  1. Never add all the liquid (milk or water) in the flour at one go. Because every flour has different absorbency level. Go by your judgement and see if you require more or less liquid. The dough will initially look like a shaggy, lumpy mess and will gradually smooth out as you knead. When finished it should be completely smooth and elastic slightly tacky to touch.
  1. Knowing when to stop kneading is also an important thing- When we knead, we strengthen the gluten (stringy bands of protein that give structure and texture to the bread). As we work the strands of gluten tightens more and we get smooth finish.
http://2blissofbaking.com/2015/11/16/bread-basics/

2blissofbaking.com

4. You will know that the dough does not require any more kneading when it holds the shape. See for these                      things – If you give a poke with your finger to the dough, the indentation fills back quickly. If it stays like a deep            dimple in the dough ball, you will need to knead more.

  1. When you stretch a small piece of dough between your fingers the dough will stretch into a paper thin film, if the dough quickly breaks you will need to knead more.
  2. The kneaded dough will need some undisturbed time to rise. Cover the dough with a tea towel and let it rise in warm place. This should take 1 hour, but if your kitchen is cold it might take 3 hours. So you will need patience.
  3. You can very well hand-knead the dough, but it’s easy to add too much flour during this process. Avoid adding in more flour because this will result in a somewhat tougher loaf.
http://2blissofbaking.com/2015/11/16/bread-basics/

2blissofbaking.com

 

[recipe title=[recipe title=”How to make bread – beginners recipe” time=” 1 hour + proofing hours” difficulty=”easy”]

INGREDIENTS

  1. 1 ½ cup of maida (with a pinch of gluten powder) +  extra to dust on work surface
  2. ½ cup of milk
  3. 2 tablespoon of water
  4. 1 teaspoon of salt
  5. 3 teaspoons of sugar
  6. 1 tablespoon of instant dry yeast
  7. 2 tablespoon of butter ( room temperature)

METHOD

If using blue bird dry yeast – In a small bowl, sprinkle yeast over 2 tablespoons of lukewarm water add in few grains of sugar. Stir with a spoon, cover and keep aside for 5 minutes, until it becomes slightly frothy.

If you are using an old packet of yeast also, please do test it, the same way mentioned above. If you don’t see any froth on the surface that means the bread is not going to rise.

If you are using instant dry yeast you can skip this step and can add the yeast along with rest of the ingredients in the bowl.

In a bowl add the flour, sugar, salt, and yeast. (you should add the yeast to one side of the bowl and salt to the other side, these guys don’t like each other much, but seriously salt prevents yeast to activate full).

Pour in the milk and water and start to mix with your fingers till all the flour comes together. Scrape the dough onto a clean work surface and knead the dough for at least 5 minutes. Then slowly add in butter little by little. This will help you in controlling the mess.

By kneading I mean-pushing the dough away from you and folding it back on itself towards you. Repeat this process for at least 10 minutes, you’ll feel the dough getting progressively more elastic and soft. Once this is done, shape into a ball.

Grease a huge bowl with some butter, place the ball in this – cover with a fitting lid + tea towel and keep in the warmest area of your kitchen. You need to give the dough 1-2 hours for it to double in size and this totally depends on the weather conditions, which is why I cannot give you an exact time.

 

Tip the risen dough onto a lightly floured work surface and shape into a ball. Stretch and flatten the ball into an oval disc the same length as your tin. Fold the outside edges of the oval into the middle to form an oblong, pressing down firmly where they join. Transfer your dough to the tin, tucking the ends under slightly and making sure the join is underneath. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size. Key here it to let it go on its second rise until the dough is about an inch higher than the rim of the loaf pan. Then once in the oven, the loaf will gain even more height.

 

Preheat the oven at 200 * C and adjust the oven rack low and bake for 30 minutes. If you see that the top of the bread is getting darker place a loose foil paper on the top.

To check if it’s ready, tap the bread with a knuckle – it should sound hollow. When done remove from the oven and leave to cool completely on a wire rack out of the tin.

Slice and enjoy!

I served with my special homemade chilly garlic butter.

[/recipe]

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Comments

comments

8 Comments

  1. 2blissofbaking says:

    In all probability your plastic wrap was touching the dough, it is good idea to take a bigger container when you keep your dough for rising. In such a situation I would suggest to reshape the dough and set for proofing again 🙂

  2. Anonymous says:

    Hi Pooja, I tried this recipe. Was so happy to see the dough rising . But when I removed the plastic wrap, it started sinking. I was so disappointed. Where did I go wrong?

  3. 2blissofbaking says:

    Sounds good Ritu 🙂 will wait and happy baking

  4. 2blissofbaking says:

    Thank you so much Hema 🙂 happy you liked it. When the bread is ready, the aroma in the house is something I connect very deeply with, it gives me immense pleasure, its satisfaction, and happiness together

  5. 2blissofbaking says:

    Thank you so much for writing in Aamil 🙂 glad it’s helpful and this appreciation means a lot

  6. Aamil Syed says:

    Lovely write up. Lots of great tips for beginners, especially that tip about checking old yeast and also the one about keeping yeast and salt separate. I wouldn’t have ever been able go guess that on my own. Thanks or this. Keep writing!

  7. Hema says:

    This looks divine, Pooja! I love how the house smells when you’re baking bread.

  8. ritu says:

    Lovely wil try and send u feedback. Thanks

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