What Ingredients Do I Need to Make Bread

Diet Facts (per serving)
136	Calories
2g	Fatty
26g	Carbs
4g	Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories	136
% Daily Value*
Full Fat 2g	2%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 182mg	eight%
Total Sugar 26g	10%
Dietary Fiber 1g	iv%
Total Sugars 2g
Protein 4g
Vitamin C 0mg	0%
Calcium 18mg	1%
Fe 1mg	8%
Potassium 56mg	one%
*The % Daily Value (DV) tells you how much a food in a nutrient serving contributes to a daily nutrition. two,000 calories a mean solar day is used for general nutrition advice.

(Diet data is calculated using an ingredient database and should be considered an estimate.)

This is an easy recipe for your starting time loaf of bootleg yeast bread. Using basic ingredients that can exist found in near kitchens, it produces a delicious white bread with a soft crust and moist center. With no preservatives and a peachy taste, you'll quickly find out why baking your own bread is so much better than ownership it at the store.

Beginners will find this to be the perfect introduction to baking great bread. You can use it to acquire about the essential ingredients that get into bread, practice kneading and other techniques, and discover the perfect baking fourth dimension in your oven. There are lots of tips and tricks to help you along the fashion. Starting time with one loaf to see how it turns out. If needed, y'all can make slight adjustments the next time.

Experienced bakers volition also find that this recipe is a nifty base for experimentation. If you're audacious, feel free to alter and play with information technology to create your own breadstuff recipes.

Click Play to Run across This Homemade Breadstuff Recipe for Beginners Come Together

"The recipe is great for beginners, but also enjoyable for experienced bakers. It'southward a standard white staff of life with no fuss, special ingredients, or avant-garde techniques. Since information technology's so easy, it's a slap-up recipe to familiarize yourself with kneading, proofing, shaping, and scoring, even experimenting with dissimilar approaches to each." —Diana Rattray

• 3/4 cup warm water (95 F to 110 F)

• two one/4 teaspoons active dry out yeast (i (7-gram) package)

• ane teaspoon salt

• 1 one/2 tablespoons sugar

• 1/two loving cup milk

• 1 tablespoon vegetable shortening

• 3 cups all-purpose flour (approximately)

Mix the Bread Dough

1. Gather the ingredients.

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2. Cascade the warm h2o into a big bowl.

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3. Slowly stir in the yeast until it is dissolved.

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4. Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.

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5. Mix in the shortening and the first ii cups of flour. The shortening will go on to integrate into the dough while kneading, so it may be small-scale lumps at this phase.

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6. If needed, begin adding more than flour, 1 tablespoon at a time, until the dough chases the spoon effectually the bowl.

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Prepare and Bake the Bread Dough

In one case you accept mixed the bread dough, it is time to work it and allow it ascension (called proofing). This is often the stage that turns many bakers away from homemade breadstuff because it takes time for the bread to rise also every bit exercise learning how to knead the dough. Later on making a few loaves though, you'll be a natural.

1. Turn the dough out onto a floured board and knead for about x minutes. Add small-scale spoonfuls of flour as necessary, until the dough is soft and smooth (not gluey to the affect). You may not need all of the flour, or you may need a fiddling more. Keep the surface floured to preclude the dough from sticking to the lath and your hands.

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2. Put the dough in a greased or buttered basin and plow the dough over so the other side is also greased.

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3. Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.

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4. Punch down the dough.

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5. Turn the dough out onto a floured lath and knead for 5 minutes.

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6. Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan.

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7. Cover and let rise for about xxx minutes, or until doubled. If your kitchen is chilly or drafty, identify the pan in a absurd oven with the calorie-free on for this pace, or yous may not become a proper rising. Preheat the oven to 375 F.

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8. Score the risen dough by cut 3 slashes beyond the top with a sharp pocketknife. While not essential, this pace controls the direction in which the breadstuff expands every bit it bakes. (If you forget to do it, the bread volition gustation the same.)

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9. Place the bread in the oven and bake for most 35 to 45 minutes or until golden dark-brown.

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10. Plough out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.

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11. Serve and relish.

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Recipe Variations

• Brush loaves with milk before baking to produce a dark, shiny chaff.
• Brush loaves with egg white earlier baking to produce a shiny crust.
• Spraying loaves with water while they bake will produce a crispy crust.
• Brush loaves with butter immediately after baking to produce a soft chaff.
• Add flavor with herbs and spices, such as caraway, garlic, rosemary, and sesame seeds. Utilise about 3 tablespoons total and mix them in with the flour and shortening.
• If you'd like to include dried fruit or nuts, stir them in with the initial flour likewise. To avoid overwhelming a loaf, start with 1 cup total and increase that on the adjacent loaf if desired.

How to Store and Freeze

• Store cooled homemade bread at room temperature in a well-sealed plastic bag for 3 to four days.
• To freeze, wrap the cooled bread—sliced or whole loaf—in plastic wrap and then wrap it in foil. Label it with proper noun and date and use information technology within six months. For brusk-term freezer storage of 1 month or less, it'due south fine to freeze it in a plastic pocketbook or container.

Why Didn't My Breadstuff Rise?

In that location are many variables in baking bread. The most likely culprit for a loaf that doesn't rising is bad yeast. It can fifty-fifty happen before the bundle'due south expiration appointment, especially if it's open and non refrigerated. If you're not ownership yeast frequently, you can test yeast past proofing it with water and sugar.

Which Flour Is the Best for Bread?

This recipe uses all-purpose flour because information technology's the near common type stocked in the average kitchen. However, if you enjoy blistering bread, you'll want to switch to bread flour. It has more gluten and creates a better tasting bread that rises just a piffling more. The two types of flour can be substituted in equal measurements in nearly bread recipes.

Can Butter Exist Used as a Substitute for Vegetable Shortening?

Butter is used in many bread recipes and tin can be used in this i. The general recommendation for substituting butter for shortening is to add a little more butter for each cup of shortening. However, since this staff of life only requires 1 tablespoon, your butter substitute should be just fine with that amount. If y'all desire to be safe, cut the butter stick a tiny bit bigger than indicated.

How Exercise I Store Bread to Keep information technology Fresh?

Homemade bread does non have the preservatives of store-bought bread. Generally, a loaf will stay fresh when stored at room temperature for ii to 3 days. The refrigerator will dry the bread out and should be avoided. The better option is to freeze loaves that you won't use right away. The bread will thaw perfectly at room temperature in a couple of hours.

Helpful Links

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Source: https://www.thespruceeats.com/super-easy-bread-for-beginners-428108

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