Let’s get
back to basics with this amazing bread recipe. Be patient and prepare yourself
for the best bread you ever tasted. Once you try it you will only want to have
homemade bread. Besides, you won’t add any additives or preservatives, so it
will also be much healthier for you than store-bought bread.
Ingredients
6 ½ cups
flour
1
tablespoon salt
1 yeast
cube (42 grams or 1 tablespoon)
1 teaspoon
sugar
3 cups
water
Prepare
flour in a large bowl and make a well in the middle using your hand. Sprinkle
salt around the flour circle.
Proof yeast. Pour 1 cup of warm water in a small bowl, add 1 teaspoon of sugar and a pinch of flour. Add yeast, mix and set aside for 10 minutes for yeast to make bubbles and rise a little. You can use fresh or dry yeast. If after 15 minutes you don’t see any changes in the mixture, this means the yeast is dead and you have to repeat the process with a different package or cube of yeast. You can’t skip this step or the bread baking won’t be a success.
Once you
activate yeast, prepare two cups of warm water and pour everything in the bowl
with flour. Start kneading. I used wooden spoon when mixing water with the
ingredients and proceeded with my hands. Add water if necessary.
The dough is ready when it only slightly sticks to your hands. You don’t won’t it to be too dry as it will make bread less soft and we don’t want that. Dust the dough with flour, cover it, and let rise in a warm place until doubled in volume, about 1 hour.
After 1
hour, punch it down, knead well, cover, and let rise again until double,
approximately 40 minutes.
Punch again, form a round form, and place it on a baking sheet lined with parchment paper. Score the top of the dough with a sharp knife to allow it to rise. Cover and let rise for another 30 minutes.
While you
wait for the dough to rise, preheat the oven to 390 degrees F.
Before
placing the loaf in the oven, brush it with 1 beaten egg.
Bake for 10
minutes at 390 degrees F then lower the temperature to 350 degrees F and bake
for 50 to 60 minutes or until beautifully browned.
Transfer to
a rack to cool. Do not slice loaf while it is still hot.
No comments:
Post a Comment