How to Make Homemade Bread
Bread is a food that has a big history. Jordan’s has found that there was evidence related to making bread before 14,500 years ago. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia. As well as it is considered as one of the staples of life, but it’s also a deeply symbolic food for the two Christians and Jews.
how to make homemade bread
- Firstly take a small bowl and put flour, salt and yeast into it. Then add water and coconut oil to it. Then mix the combination well. If the dough seems a little stiff, add 1-2 tbsp water.
- Let this sit for about 8 or 10 minutes. Assuming your water was hot enough.
- Now you need to add about 3 more cups of flour.
- Once it gets too tough to stir, flip it onto a clean floured surface. Now, knead away, adding flour as you do so.
- When you finish this part put it back in the bowl and cover it with a slightly damp towel
- let the dough rise in a warm place for about 45 minutes to an hour. the dough should be about doubled in size by the time it’s finished.
- Punch the dough down then divide it into 3 parts. Then put those parts in separate pots and keep in aside for the rise.
- Then preheat your oven to 375 F and put the loaves in.
- Bake them for about 25 minutes.
- Your quick-read thermometer should read between 180 and 190 degrees. Pull the loaves out and place them on their sides on a rack, after a few seconds slide them out of the pans and onto the rack. Let them cool.
- Now the time to eating.
What do you want
- Yeast – 2 Tbsp
- Hot-ish* water – 2 cups
- Bread flour – 5 cups total, 2 for the sponge and 3 for later.
- Sugar – 2 Tbsp.
- Salt – 2 tsp.
- Oil – 2 Tbsp.
- 3 loaf pans
- Quick-read thermometer
- Oven preheated to 375
Here are some key nutritional facts about bread:
Bread is categorized as a source of grains in the food pyramid.
- Vitamins & Other Minerals.
Cooking your own meals can be a great experience. If you would like your bread softer in texture you are able to use all-purpose flour. If your bread turns out too flat, the solution is always studied about your yeast.