Homemade Bread Recipe: Take Two - Step-By-Step Photo Recipe
Kneading in this way stretches the gluten and makes the dough elastic.
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Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: Line a baking tray with baking or silicone paper not greaseproof. Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again.
Gently turn and smooth the dough into a round loaf shape. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Put an old, empty roasting tin into the bottom of the oven. After an hour the loaf should have proved risen again.
Sprinkle some flour on top and very gently rub it in. Put the loaf on its baking tray into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door — this creates steam which helps the loaf develop a crisp and shiny crust. To check, take it out of the oven and tap it gently underneath — it should sound hollow. Turn onto a wire rack to cool.
Recipes from this episode. How to make easy white bread. One batch of the sinfully delicious garlic herb spread splits perfectly into 8 of these cute portion cups you can buy at the grocery store:.
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On to the recipe? Alright, here you go. Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about five minutes, then turn out onto generously floured surface.
Homemade Sourdough Bread, Step by Step | Girl Versus Dough
Every ten minutes for the next hour knead two or three times. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes. Bake at for 10 minutes, then at for 20 minutes. I use the scoop and level method to measure my flour, and 6 C always ends up being just right for me. This bread is incredibly tender, which means the dough is going to be softer and stickier. Now comes the part that gives the crust a nice, characteristically french bread chewiness.
Let the dough rest for 10 minutes, then come back and knead it two or three times. Just punch it down and fold it over a few times, then gather it back into a ball. Come back every ten minutes for an hour so if you pulled the dough out of your mixer at 3: Just make sure you come back at least four times in the next hour to punch and fold it a few times. Push each piece into a rough rectangle shape, then roll it up and pinch it so it stays together.
Place it pinched side down on a greased or lined cookie sheet. Get it all covered — anything not covered with the egg mixture will end up pale and sickly looking.
homemade sourdough bread, step by step
The picture above shows what the loaves look like when shaped, then after the 30 minute rise, then after baking time. Cassidy — the answer is probably yes. I think someone else in the comments mentioned that she did just that. Then when you want to bake the frozen loaves take them out of a freezer and place back on a greased cookie sheet. It will probably take hours at room temp for them to thaw completely and then rise.
Then add the egg wash and bake as directed. If you try it, come back and let us know how it goes! They came out fabulous! I baked the four loaves and froze two to use later in aluminum foil. Afterwards, thaw in the fridge and heat them in a warm oven.
They taste as just baked! Also for the next time I would cut down on the salt as they came out a bit salty for other than garlic spread. I clicked over from Pinterest because of a jumper refashion that I loved. If you try it out come back and tell us what you think!
Do you think you could skip the egg wash and brush with melted margerine instead? Im hoping to try out this recipe. Im actually a baker for a living and do breads every day at work but have yet to do it at home. Who wants to go home and do the same thing theyve done all day at work. I was gonna use this recipe and tweak it a bit mostly adding some things to it but noticed this comment about an egg allergy. You can spray the loaves generously with water right before baking and that would help create a nice gold crust.
We use steam at work but thats the closest thing you will get to steam without the proper oven. As far as heavy cream, we use half n half on scones to get them golden. Not sure it would work on bread. I have never made French bread, but am looking forward to trying this recipe!! Thanks also for your tips! I never knew about using the water to replace an egg wash! I make bread all the time and I never brush it with anything.
I find it unnecessary. The crust is a beautiful color and texture without anything brushed on it. If you are looking for a hard crust, place hot water in a shallow pan in the oven with the bread while it cooks. The steam creates a hard crust on the bread. You can also squirt the bread every 5 minutes while it is cooking with a spray bottle filled with water. This will also create a hard crust. Thanks for the great recipe! The bread and cheese spread turned out wonderful. Great recipe and so easy.
Great recipe to keep and share! That was sooo good and easy! Thank you for sharing! Maybe whole wheat pastry flour will do the trick. The gluten protein content of pastry flour is low in order to make tender baked goods. You need the higher protein content of standard flour so that the bread rises and holds the air in the little carbon dioxide bubbles as it does so. Sorry this response is so tardy. Saw it on pintrest! Yes, Lisa, you can make just about any bread recipe by hand. Just use a wooden spoon to mix the all the ingredients together, but start with 3 C of flour as described in the recipe.
Just dump it out onto a floured surface and knead by hand, continuing to gradually add in flour as needed. It takes longer to knead by hand than with a stand mixer, but you certainly can do it! Mmm it looks really good! If I was feeling really lazy and wanted to cheat could I leave the dough in the stand mixer and just turn it on for a few seconds every 10 minutes instead of doing it by hand? Give it a try and let us know how it works. So made this bread and my dough did not rise. If you could please get back to me on what you think could have happened, that would be great!
All that work for nothing. Anyway, better luck next time, right? It could be that you used active dry yeast, rather than instant yeast. If you use active dry yeast, then you need to let it proof by letting it sit in warm water with some sugar leaving all stated measurements the same… in other words follow the recipes instructions for proofing. I had to do this, too. Also, I used coconut sugar rather than refined sugar a 1: Basically, you need new yeast. I had the same issue with my bread not rising.
I did proof my yeast and it did double in size but I think I may not have used enough. I went with teaspoon. My bread came out very heavy and dense, tastey but lol brick like. So sorry about that! Uppercase T is for tablespoon, and lowercase t is for teaspoon.
I hope you give the bread another try! This recipe was easy though and worked out wonderfully. The bread was great a little lumpy though, no mixer ; light, fluffy and great taste. I really appreciate quality recipes like this one, which includes the photos and step by step instructions. Really made it easier for me and fun to make with my son. Thank you for the time you took to make this. Each pouch has 2 and a quarter teaspoons, so 2 pouches is 4. Sometimes yeast will not proof if the water is too hot, you kill the yeast.
I also made this by hand and it worked great! And is C a cup and if so, is it a ml size cup. T is a tablespoon lowercase t is a teaspoon and C is a cup, which is the standard US 8 fluid oz cup and I believe that is indeed ml. I made this bread last week and it was a HUGE hit with my family. I gave two loaves to my in-laws; my father-in-law ate an entire loaf in one sitting! I am making it again today- I only had regular yeast on hand. I subbed 2 TBSP of regular dry active yeast and followed the directions as you outlined. It seems to have produced the same results!
After doing a little research, I think using the amount of yeast in the original recipe would probably work with regular yeast because the recipe calls for proofing the yeast. I took half of the first batch to my Aunt and Uncle and their kids, the loaves were gone in about an hour.
The butter spread is so amazing! I used chive onion cream cheese and it added good flavor! We also spread it over the bread and then toasted it under the broiler for a few, it was so amazing!! I just made this for the first time, and I have to say, this bread was the easiest to make ever! Then the last step went wrong.
I have yet to taste them, though besides the mentioned deformities they look pretty good! Let me know if you try again! I made some over the weekend for the first time, We had friends and family over and it was amazing. And, the aroma in the house as it baked, made every one even more excited. I was trying to prepare sunday dinner, clean up and help my kids plant seeds they all want their own mini vegetable garden while trying this recipe for the first time- I messed up and put too much water in.
After panicking I just eyeballed and guessed adding ingredients to make up for the excess water and it still came out amazing. If so, in an airtight container? It will likely take hours or so.
Then add egg wash and bake. If you give it a try, come back and let us know how it works! Very easy to make, and taste awesome. Matterofact I barely buy bread now. This recipe was super easy to make.
How to Make Yeast Bread
I just made this and it is so delicious! I just got a stand mixer and have been experimenting with pizza dough, but this was my first try at bread. Pretty easy and it comes out perfectly crispy on the outside and soft on the inside. I cut the recipe in half and just made two loaves. My dough was dry at first so I added a little water which was too much so I added flour teaspoon by teaspoon until the dough looked like the picture. It still worked great so it must be pretty forgiving!
I feel like this is a stupid question, but does the bread need to be in the warmish oven to rise, or can it rise at room temperature? Seriously the best bread in creation. I could not belive I really made it. I added sesame seeds to 2 loaves. This was nice and crunchy on the outside and soft on the inside. The only thing is. It was fine after the first 10 min at …so delicious. Thanks for letting me know it worked!
How can it be that the frozen loaves were even more delicious…. Making 8loaves this weekend.. So did you freeze the dough, then let it thaw, rise and bake? Or did you freeze the actual bread after baking? I just wanted to say that this is my all time favorite bread recipe! I make this at least once a week. However, they are the best loafs of bread ever! I have a big family, and I often make 8 loaves of regular bread. This is the best bread dough I ever made!
It was fluffy and airy. So glad you love it! Great idea to use it with hot dogs — I think it would make campfire hotdogs taste a little gourmet! Thank you for this great recipe. I had just made a roasted garlic butter so I opted to use that… great and easy recipe. I also only had the the dry active yeast so your tips were very helpful. I am giving one of the loaves to my neighbors that just moved in too. Hi, I was wondering if when shaping the loaves, I would be able to get more than 4 loaves from the dough just smaller loaves? Oh, this looks absolutely divine. I love making homemade bread, especially artisan loaves.
Will have to give this a try. Can you tell me if the bread can be made a day before being served? I am planning an anniversary dinner for my folks and this bread would go perfect with the stuff shells I am making, but I would like to bake them the night before if possible so I am not trying to do it all on the day of. I know some breads are better the second day but I wonder if this will become stale almost like store bought french bread the next day if I make it Friday night. Some of the other commenters have had good luck freezing the dough to bake for later, so you could read through the comments to see if that might work for you.
I tend to make this recipe quite often and I usually wind up with two bigger loaves, which I put in ziploc bags and keep for a week.
Step 2: Choose a Bread Yeast
But you could always reheat in the oven just to warm it again! I wondered if you had ever put the bread back in the oven after you put the spread on? If so, did it work and how long did you keep it in the oven for? Let me know if you try it! Found this recipe on Pinterest. I cut the recipe in half and made 2 loaves for me and my hubs to try. I pulled it out of the oven about 20 mins ago and one of the loaves is already gone! It was super easy and delicious. Thank you so much for sharing this recipe! Just made these two recipes today. I made this bread this weekend…..
Thank you for the recipe!! Hi I tried to read all the comments to pick up more tips before I really start to bake…. Lol… By the way, just want to know if I need to knead until I achieve the window pane like all other bread or just according to your timing? Sorry…I am a beginner in baking: Do I add the same amount of water into the mixture? I made it right away and all four loaves were gone over 2 days! My family loves bread and this was so quick and easy!
Thank you for sharing it! I love love love this bread. I made some awhile back and it took approximately two days for my teens to eat all four loafs. But, this was my first French bread experience and it was super yummy! Thank you for the recipe and keep um coming. Would love one for a rye bread.
I followed your bread recipe and it came out delicious! It has turned out to be an overcast, rainy day here in south Georgia. I know, read a book and bake bread! This recipe is so easy to make and is absolutely delicious. Of course, since the wife and children are at school, I get to have the hot end piece and not feel guilty at all. This is now my keeper French Bread recipe. I would buy those French loaves from Wal-Mart, but not any more!! I did add half wheat flour to mine and it was SO good. Thank you so much for posting this incredible recipe. I made this bread last night for dinner and it came out perfect!
Great recipe, one i will make again and again. Thank you so much! So I made these amazing loafs tonight and oh my goodness were they delicious!!! Should I freeze one or keep them in a ziplock? Thanks for this glorious recipe!! I have never tried baking before and really a new cook! Although I am quite good at following recipes down to the letter. This is referencing the kneading every ten minutes for an hour.
Step 1: Choose a Yeast Bread Recipe
What does fold it over mean? Do you mean punch it down and then sort of tucking the outsides under to the middle and then rolling it into a ball? Or just pushing it into a ball? Sorry for all these questions!