This time I'm sharing a simple recipe for
baking bread. This great and easy formula came from the BBC's "Good
Food" magazine by Saee Koranne Khandekar, gifted by my brother, Rohith. I'm
baking bread for the first time and by Gods grace it turned to be a success.
So, I ensure that this is one of the best recipe for beginners.
The science of bread making, I feel that frothing
of yeast is much significant. If this step is done well, it seems to have
opened the gateway of proper bread baking.
one is kneading. This must be done to
activate gluten and to obtain a soft crumb. The process of pushing the ball of
dough with one hand and pushing it with the other hand must happen consecutively.
This process must go on till the dough is smooth and springs back when touched.
Now, dealing with Proofing or The Rise....It
means that the bread dough rises to double its size. In a warm atmosphere, it
may take approximately 20 minutes and in cool surroundings, the time may
increase up to an hour. In Order to fasten yeast multiplication, keep the dough
in a warm spot or put in oven that has just the light turned on.
Subsequent to baking, rub the crust with a teaspoon
of butter, which would soften the crust. Soon after baking, when you touch the
top of the bread, you may feel that it is hard. Do not get disappointed. It
will be alright when it is completely cooled.
Sugar - 1
dry yeast (Red Star) - 1 teaspoon
water - 120 ml.
purpose Flour - 2 Cups
Butter - 2
Salt - 1/2
Milk - 1
1.Mix sugar and yeast and pour half of the Luke warm water and
stir with a spoon till it is well combined and place in a warm cabinet on top
of your stove for 10- 15 minutes, until it is frothy. Grease the bread loaf tin
with butter or cooking spray.
2.In a large mixing bowl, put the flour and add the yeast mixture
and mix it well and add the rest of the water and knead until the dough comes
3.Place the dough into a clean work surface and knead well in
stretching motions, pulling the dough with one hand and pushing with another
and continue for 5 minutes.
4.Rub the butter and salt together with finger until it is creamy
and incorporate the two into the dough and knead again till all the butter is
worked into it and the dough obtained is smooth and pliable one.
5.Make the dough into a ball and cover it with a moist muslin
cloth and allow the dough to rise (proofing) about 1 hour and it will double
6.Punch a hole in the dough and fold the dough and again knead briefly. Lay the dough on a floured
area and spread in half inch thickness. Roll the dough and tuck the edges and
put it into a bread loaf pan.
7.Allow the dough to rise again for 45 minutes to one hour and the dough rise again and got doubled. Brush the crust of the dough
8.Bake for 35 to 40 minutes until a golden brown color appears on
the top and remove from the oven and immediately brush the top with melted
*Cool the bread loaf
keeping it for at least 3 to 4 hours before slicing.
*I have used double the
amount of all the ingredients to get a large bread loaf. The pictures used here
are of the same.
You can modify the taste of basic bread and add
your own contributions like mince meat,
Olives, ginger, garlic etc. A
sweet bread is obtained when you sweeten it.
The yeast has risen and became frothy
Smooth and pliable dough
Cover the dough with a moist muslin cloth
After 1 hour, the size of the dough gets doubled
Spread the dough in a floured surface
Put the rolled dough into a loaf pan and leave it for 45 minutes
After 45 minutes, the dough in the loaf gets doubled again