Simple home made bread.

There is a myth that bread is hard to make. But if you can measure ingredients and use an oven … you can bake your own bread! It’s cheaper than store bought bread (around $0.45 per loaf) and tastes soooo much better to boot.

The following loaves were baked using the first recipe. From left to right, they are Salt and Caraway, Linseed and Chia then Sesame. Truly scrumptious.

There are numerous recipes out there, but the simplest ones are the best. So here are two tried and true methods for you …

Recipe #1: Knead and bake Homemade Bread/Pizza dough recipe.

This recipe can be used to make a fresh bread loaf, 6 large bread rolls or 2 pizza bases. It is very easy to make and versatile too.

Ingredients:

2  1/2 cups of plain flour (you can use wholemeal if you want)
1 teaspoon salt 3/4 tablespoon dry yeast 250mL warm water

Optional Ingredients:

Seeds for flavour (sesame, sunflower, poppy, linseed, etc)
1 tablespoon of milk or egg (to stick seeds to top of loaf)

Duration:

Measuring ingredients – 1 min
Mixing ingredients – 1 min
Kneading – 6 to 10 mins
First Rise – 45 mins
Shape – 1 to 5 mins
Second Rise – 30 mins
Bake – 35 mins (fan forced oven)
Rest – 10 mins

Method:

  1. Measure all dry ingredients and place them into a large bowl. If you want seeds throughout the bread, add 2 tablespoons here. Mix together well.
  2. Add the warm water and mix together until a dough ball forms.
  3. If you intend to use a machine, put the dough ball into the machine with a dough hook and kneed for 6 mins. If you intend to do a little exercise and reduce the “flabby arms” (as was my original goal with bread making!) then turn the dough out onto a lightly floured surface and knead it for 10 mins.
  4. The dough should be soft and pliable. Form the dough into a ball and place it in a warm (not hot) area, covered with a tea towel or similar cloth (to stop it drying out on a hot day – moisten the cloth). I put mine in a bowl on the espresso machine, make myself a coffee and relax if the kids aren’t around! Let the dough rest for 40-45 mins. It will double in size.
  5. If you’re making pizza dough, you can start shaping the pizza bases and ignore the remaining steps, otherwise get a loaf tin and line it with baking paper (if you’re not as lazy as me, you can grease the tin … I like baking paper as there is no need to clean the tin afterwards if you’re careful!).
  6. Take the dough ball out of the bowl and shove it into the lined tin. No need to be too gentle. Mush it into the corners to fill the tin. Leave to stand for 30 mins. It will rise back up.
  7. If you want seeds on the top of your loaf, spread some milk over your loaf surface with a pastry brush and then liberally sprinkle the loaf. If you are lactose intolerant, use egg instead. Water does not work as it will evaporate while baking.
  8. Place the loaf into a cold, fan forced oven. Turn it on to 180 degrees C. Bake for 35 mins (or until the house smells heavenly and it feels like to have to eat one NOW!).
  9. THIS STEP IS IMPORTANT! Bread will keep cooking AFTER taking it out of the oven. You must remove the bread from the oven and put it onto a cooling rack and leave it for 10 mins …. this is the hard part. If you decide to eat it too early, besides potentially burning yourself, the dough will still be slightly wet inside. After about 10 mins … it’s ready to eat!

If you want to make bread rolls instead, use a baking tray instead of a loaf tin and at step 6, divide the dough into equal portions. 110 grams is the best size. You’ll get 6 large rolls.

NOTE: This bread has no preservatives, so in 24 hours, it starts to go hard and stale. Always store any cut loaf in a plastic bag to reduce moisture loss. In our household though … the bread doesn’t last until the afternoon!

Recipe #2: No-knead bread.

This recipe uses slow rise techniques. It is the laziest recipe we use and is regularly used in Summer when the early morning chores mean that we are up and about with time to spare for the second rise and bake. Nothing is nicer for breakfast than fresh bread with jam, bacon or an omelette … maybe even a combination of each!

This is the recipe you use when you are lazy at night and know you can do the baking in the morning. Or maybe you have a few extra mins in the morning and want to serve fresh hot bread with dinner that night. You get the idea!

Ingredients:

3 cups of plain flour (you can use wholemeal if you want)
1 teaspoon salt
1 teaspoon dry yeast
1  1/2 cups water (room temp NOT warm)

Optional Ingredients:

Seeds for flavour (sesame, sunflower, poppy, linseed, etc)

Duration:

Measuring ingredients – 1 min
Mixing ingredients – 2 mins
Kneading – 0 mins
First Rise – 9-12 hours
Shape – <1 min
Second Rise – 1-2hours
Bake – 45 mins (fan forced oven)
Rest – 10 mins

Method:

  1. Measure all dry ingredients and place them into a large bowl. If you want seeds throughout the bread, add 2 tablespoons here. Mix together well.
  2. Add the room temperature water and mix together with a spoon. It will form a wet dough ball.
  3. Get a cloth and moisten it. Cover the bowl of dough with the moist cloth and leave it somewhere to stand for 9 – 12 hours. A slow rise occurs and the gluten developed slowly with kneading. A huge win actually!
  4. After at least 9 hours, the dough will have doubled in size and be soft and pliable. Grab a handful of flour and place it onto your bench surface. Scrape the wet dough out of the bowl and onto the floured surface.
  5. Liberally sprinkle the wet dough with flour and shape into a loaf then place it on a baking tray.
  6. Leave it to proof for 1-2 hours. If you want a hard crust, preheat your over to 200 degrees C. Place the tray into the oven at cook for 45mins at 200 degrees C.
  7. THIS STEP IS IMPORTANT! Bread will keep cooking AFTER taking it out of the oven. You must remove the bread from the oven and put it onto a cooling rack and leave it for 10 mins …. this is the hard part. If you decide to eat it too early, besides potentially burning yourself, the doughwill still be slightly wet inside. After about 10 mins … it’s ready to eat!

6 thoughts on “Simple home made bread.

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