Baking Bread and Muffins

Custom Search

Baking bread can seem a little daunting if you have not tried it before, but the reward far out weighs the effort.

There is nothing like the comforting and irresistible smell of homemade bread straight from the oven.

If you've never tried baking bread before, I'll show you just how easy it is with this basic bread recipe. Once you master the all important basics of bread making, you'll quickly see how easy it is

It really is worth taking the time to learn how to make your own bread. Once you have you'll be asking yourself why you didn't get started earlier

Oh... by the way, I don't use a bread maker machine. That's cheating. Besides...

The outcome is so much more rewarding when you have made it entirely by hand.

Basic Plain Bread

• Working with yeast
• and Kneading techniques

Once you understand these you'll be baking bread in no time.

There is no guess work with baking bread. Be sure to read the recipe thoroughly and weigh the ingredients correctly.

Understanding Yeast

Yeast is the life of the bread. I use dried granulated yeast in 7gram sachets. I like the dried yeast because it stores well in the pantry. The 7gram sachet of yeast generally does one loaf of bread.

If you decide to use fresh yeast you will need about 15grams fresh yeast in place of a 7gram dried sachet. It's important to understand though that the storage life of fresh yeast is limited.

What Flour Should I Use

If you use plain flour for baking bread, it will not be as good as proper bread flour (also known as 'strong' flour).

Using a plain flour will make the bread heavy and dense. Something resembling a brick would be a good description.

The bread flour which is available at supermarkets is higher in protein, which will form gluten. This helps the bread rise and makes it more fluffier. It also gives it a nicer crust.

So be sure to use this flour for baking bread.

In a bowl, put 1x 7gm sachet of dried yeast, 1 teaspoon of fine castor sugar and 125mls (1/2 cup) tepid or luke warm water. Stir to combine and set aside in a draught free place until bubbles and froth appear on top. It needs to increase in volume a little also. This should take around 10 minutes

NOTE: If it has not formed a froth and increased in voloume, toss it out and start again as your yeast did not become active

In an electric mixer bowl sift 500g (1 lb 2oz or 4 cups) of bread flour, 2 Tablespoons of dried milk powder, 1 teaspoon salt, 1 tablespoon of castor sugar.

Add 60ml (1/4 cup) vegetable oil, 250ml (1 cup) warm water and the yeast mixture. Using the dough hook, slowly mix together until combined.

If the mix seems a little too wet, just add 1 Tablespoon of flour at a time. Careful not to add too much, because when you turn it out onto a floured board to knead, the dough will absorb more flour and become a little dry.

So just judge it and add a little at a time if needed. Same goes for water if it appears a little too dry.

Kneading bread dough is an action that's quite easy, and once learned you'll find yourself in a rhythm. By kneading the dough you're helping evenly distribute the yeast throughout the dough. It also helps the protein in the flour to develop into gluten which gives the dough its nice soft stretchy consistency. The kneading process helps trap carbon dioxide gas in the dough. This is what allows the dough to rise.

First roll the dough onto a ball. Holding the dough with your left hand, flatten, push and stretch the dough forward with palm of your right hand.

Now fold the bread dough back on itself and turn 45 degrees (or one quarter turn) and repeat the first step. Flatten and push and stretch the dough forward with palm of your right hand

Knead the dough for 10-15 minutes or until it becomes nice and smooth and stretchy. Roll it into a ball and lightly press you finger tip and make an indentation. It should spring back quite quickly. If not continue kneading for a few more minutes.

Place in a lightly greased bowl ready for proving. Cover loosely with either a cloth or cling wrap.

One very important point to understand when baking bread, is the proving your dough. You need to keep the temperature at around 30C (85F) This is the ideal temperature for the yeast to do its work. The dough should double in size and NOT spring back when touched. The time this takes is generally about an hour

At this point, you can make a choice of what type of loaf you want to make. If you're like me, I like my loaves a little 'rustic' and homemade looking. So I don't use a loaf tin. I simply bake my bread on a tray and bake a 'cob' style loaf.

If you'd like to make square loaf in a loaf tin, then this is the time to grease your tin with oil or butter. Lightly grease a tin that measures 22cm x9cm x9cm (9 inch x 3.5 inch x3.5 inch).

What is 'punching down' I hear you say?

No No No... don't start boxing away at your dough!

Now that your dough has doubled in size, you will need to punch down your dough. This is done just as it sounds. In one movement punch the center of the dough to puff out the air. Do this only once. Don't get too carried away!

Now remove from the bowl and knead again for 1-2 minutes. The dough is now ready for shaping

Shape the dough to fit into your loaf tin, or if like me, just form it into a ball. Loosely cover with cling wrap and place it in a warm draught free place to double in size again. This should take about 1 hour.

Preheat your oven to 220C (430F) (Gas 6-7)

Carefully peel away the cling wrap and glaze your loaf. Use 1 egg lightly beaten with a tablespoon of milk. Lightly brush the top of the loaf. I prefer to dust my bread with flour rather than glaze, but it's just a preference.

Now score the top of the loaf with a sharp knife using a quick short sharp action. Too slow and the dough will stick to the knife and pull the dough.

Now place the bread in the center of the hot preheated oven and bake for 10 minutes. Turn down the heat to 180C (350F or Gas 4) and continue to bake for 30-40 minutes.

DO NOT be tempted to open the oven door to peek. You need the heat to be intense during the first 10 minutes.

When you timer has gone off, you need to check for doneness. Remove from oven and turn loaf out of the tin. Tap the bottom of the loaf. If it sounds hollow, it is ready. If not then return to oven for a further 5-10 minutes. Once done, remove loaf from tin and allow to cool on a wire rack.

TOP of Baking Bread

HOME PAGE of Cooking Recipes

Custom Search