Making bread from scratch is a rewarding and enjoyable process. Here's a basic recipe to guide you through the steps:
Ingredients:
- 500 grams (4 cups) bread flour
- 10 grams (2 teaspoons) salt
- 7 grams (2 ¼ teaspoons) active dry yeast
- 300 milliliters (1 ¼ cups) lukewarm water
Note: You can adjust the quantities based on the desired yield and the size of the loaf you want to make.
Instructions:
Activate the yeast: In a small bowl, combine the lukewarm water and yeast. Stir gently and let it sit for about 5-10 minutes until the yeast becomes foamy. This indicates that the yeast is active.
Mix the dry ingredients: In a large mixing bowl, combine the bread flour and salt.
Combine the wet and dry ingredients: Pour the activated yeast mixture into the bowl with the dry ingredients. Mix everything together with a spoon or your hands until a shaggy dough forms.
Knead the dough: Transfer the dough to a clean and lightly floured surface. Knead the dough by pushing it away from you with the heel of your hand and then folding it back over itself. Repeat this process for about 10-15 minutes until the dough becomes smooth, elastic, and springs back when lightly pressed with your finger.
First rise: Shape the dough into a ball and place it in a clean bowl greased with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm and draft-free place for approximately 1-2 hours, or until it doubles in size.
Punch down and shape: Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into the desired loaf shape. You can shape it into a round or oval loaf, or use a loaf pan for a more traditional shape.
Second rise: Place the shaped dough onto a baking sheet or into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 1-2 hours until it has doubled in size.
Preheat the oven: Preheat your oven to 425°F (220°C) while the dough is undergoing its final rise.
Bake the bread: Once the dough has completed its second rise, place it in the preheated oven. Bake for approximately 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach around 190-200°F (88-93°C).
Cooling: Remove the bread from the oven and let it cool on a wire rack for at least 20-30 minutes before slicing. This allows the bread to set and avoids moisture buildup.
Enjoy your freshly baked bread!
Remember, bread baking can be influenced by factors such as humidity, flour type, and oven variations. Don't be discouraged if your first attempt isn't perfect. With practice and experimentation, you'll improve your bread-making skills and create delicious homemade loaves.