How to Make Healthy, Flavorful, and Uncomplicated Homemade Bread

Posted by: Hans Roberts at 25/01/2022 2,930 views

Introduction

The title of this site tells you all about my love of homemade bread, which is one of my favorite foods. There's nothing better than a warm slice of freshly baked bread paired with butter. A perfect recipe! Simply follow it, it takes about two hours, yields two loaves of wonderful bread, and it is quite versatile too, so feel free to use a bit of whole wheat flour too. Brush butter on top once it's out of the oven. Everyone will thank you.

Best homemade bread recipe for beginners and experts! Easy to make with basic ingredients! Best homemade bread recipe for beginners and experts!

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Steps For Bread Recipes

This is a great way to learn how to make bread at home if you have never done it before. The recipe below follows this formula perfectly. It's so much easier and the smell of fresh bread baking will make everyone super-excited for dinner!

  1. Assemble Bread Ingredients

Warm water, ingredients such as sugar, yeast, salt, vegetable or canola oil, and flour are all you need. Easiest homemade bread ever!

  1. Dissolve The Yeast and Activate It By Proofing

The proofing process takes approximately five minutes. Below is a picture of what yeast looks like when proofed. Please note that too hot of water can kill yeast, so aim for slightly warmer than lukewarm water, about 105°F. Put 1 TBSP of the granulated sugar in the bowl with warm water and 1 TBSP of yeast. After the yeast bubbles up, the water will be clear.

  1. Add Remaining Ingredients And Mix

If you prefer, you can mix it by hand, but it will take longer. Add the remaining Ingredients sugar, oil, salt, and flour, mixing with an electric mixer until well blended, approximately 2 minutes.

  1. Knead The Bread

You might think, "Wait, the dough has already been mixed!" Ha! Not so fast! Kneading the dough is vital for baking bread with excellent texture and elasticity. Kneading the dough makes it more elastic and helps the dough rise well. Kneading can be done by hand or with a mixer. I used my mixer's hook again and kneaded for 7 minutes. I would recommend kneading by hand for 10-11 minutes, depending on your consistency.

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  1. First Rise

I find it easier to use plastic wrap because it traps hot air inside the bowl, resulting in a shorter first rise for my dough. When using plastic wrap, be sure to spray it with oil so that it does not stick to the dough!

The temperature of your house impacts how quickly the bread rises. In the wintertime when my house is cooler than normal, I turn on the oven for 2-3 minutes, then turn it off, and let the dough rise. The oven traps heat and creates a perfect atmosphere for rising dough.

  1. Punch Dough And Shape It

When your dough rises and shapes, punch it down quickly so that any air pockets are released. Roll the shaped dough into a ball and roll the ball on your countertop two or three times so that it is oblong in shape. Place the dough in a greased bread pan.

  1. Second Rise

My second rise goes in a warm, unlit oven before punching the dough down and before I place it in the oven for the second rising. The heat is only on for a minute or two, which is fine. The second rise helps shape the bread and requires about 30 minutes.

  1. Bake The Bread

It will take about 30-40 minutes to bake the bread. Have you ever heard me use a digital cooking thermometer to ensure my bread is perfectly cooked? It should be between 190-200 degrees. Because this bread does not include milk, I remove it when it reaches 190°, which is golden brown. Recipes with milk will need to be cooked to 200°.

My favorite thermometer to use while cooking is the Thermapen. It works well and does it fast. The ThermoPop is another great thermometer, even more, basic but still works well.

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  1. Cool The Bread

The bread should cool the bread in the pan for 10-15 minutes, then be turned out onto a cooling rack or folded towel to cool. If you tie it up in the pan for a long time, the bread will steam, which may cause some parts to go soggy. Nobody likes soggy bread!

Conclusion

It seems like when I bake bread, my bread sinks in glass pans too often, so I stopped using them. I prefer aluminum steel or ceramic pans for baking bread because they bake bread more evenly and let the bread come out easier. In addition, I don't like to cook bread on dark or nonstick pans because it doesn't cook evenly - the outside of the bread starts darkening before it gets cooked inside, making it easier to burn.

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