How To Bake Your Own Bread
Simply Delicious Home Made Bread
Push your baking skills to the next level Try this simple recipe and you will wonder why you've never done this before. Fill the house with the heavenly aroma of fresh baked bread! Simple ingredients, easy instructions, follow this step by step guide to achieve "master baker" status in your household.
Ingredients
- 3 cups Enriched White Flour, or Whole Wheat Flour
- I package Yeast
- 2 cups Warm Water
- 1/8 teaspoon Salt
- 1 Tablespoon Extra Virgin Olive Oil
- Optional: Fennel Seed, Flax Seed, or any type of whole grains
Making The Dough
- An important first step in making breads is to proof your yeast. This is to ensure your yeast is ok, and your bread will rise. A bad pack of yeast will result in a hard lump of dense flour that would be reallly hard to chew. In a medium sized bowl, add warm water and yeast, stir gently to mix and let sit. Watch for foam to develop on the surface after about 10 minutes. If you have achieved foam your yeast is good. You have "proofed" your yeast and can continue on making fluffy air filled bread.
- In a separate bowl, sift together 2 cups of flour, salt and any other dry ingredients you may want to add, such as seeds or whole grains.
- Add oil to the water and yeast, combine the dry ingredients and mix together until t is not sticky yet easy to knead. When kneading the dough you'll want to fold the dough onto it self repeatedly in an alternating direction. You may need to add flour to your surface to help the texture along.
- Once you are satisfied with the texture of your dough, form it into a ball and place it in a lightly oiled bowl. Cover the bowl with some saran wrap and a dishcloth. Place the bowl in a warm location with no drafts or temperature fluctuations. This is to give the yeast the time and the right conditions to do it's job at raising the dough. This step is important to have nice fluffy bread!
Cook Time
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Two loaves of bread
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
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