Thread: Who bakes bread?

Decided to make my simple bread tonight, and thought I'd share the recipe and the do a WIP.

Ingredients:
5 cups of Pillsbury Bread Flower
2 tbsp dry yeast
1 tbsp sugar
1 tbsp salt
1 tbsp oil
750 ml warm water (more can be added if needed when the dough is made)

I use 14oz mug from a tea set to measure my flower.




I use Fleischmann's Instant Dry Yeast, but other brands will work just as well.
I measure 2 tbsp of the yeast and mix with the sugar and a tbsp of flower in a bowl. I add between 50 and 100 ml of the water to the mix and stir till the yeast is dissolved, then I put the bowl in a warm place to raise. It usually takes ~15 min for the process.





When the Yeast is ready I add it along with the rest of the water the salt and the oil to the flower, and mix.
When done the dough looks like that.



There is a trick here to achieve the correct dough consistency. The dough has to be firm but not tough, at the same time it has to be moist but not sticky. So when I am done kneading, I test how the dough turned out and I add water if too tough, or flower if too sticky. In this particular case I got it perfect so I did not have to adjust.

Put the dough in lightly preheated oven to raise, about 2 times the original size (takes ~45 min), then I split in two and form the bread loafs after some gentle kneading. I place on baking sheet lined with parchment paper (ran out this time so I dusted the baking sheet with flower)and put the loaves in a preheated oven to raise again. I cover with plastic wrap to make sure the tough surface does not dry out.
After the second rise, I bake for ~45 min or until golden-brown on 350 F.

Here is the final result.




My favorite is slices of bread with butter oregano and turkey breast.



The bread is great for toast, french toast, sandwiches. Very simple and versatile IMHO.

Nasty, just nasty!

Made this whole wheat for my sandwiches this week. Overnight proofing in the refrigerator for added flavor, baked in a cast iron dutch oven first thing this morning so that my wife and daughter awoke to the scent of fresh baked bread.

Originally Posted by evnpar

Made this whole wheat for my sandwiches this week. Overnight proofing in the refrigerator for added flavor, baked in a cast iron dutch oven first thing this morning so that my wife and daughter awoke to the scent of fresh baked bread.

You just solidified serious memories in their minds forever.

A wheat bread for sandwiches and such.

I'm afraid I've got no pictures of the rolls I made, which I know is verging on being told to leave until I have them!

Used 750g of flour - a mix of strong white, strong brown, and country grain (has some seeds in and is a mix of rye and wheat flour, can't remember the exact composition though) - yeast, a bit of salt and ice cold water. Prepared it in the morning, and left it in the fridge whilst I was in uni, then got back and divided it into rolls, and placed it on my window sill, with the window open, whilst I went to see a French play. I ended up getting back later than expected, but it was perfectly risen, so I cooked it at 2am. It's by far the tastiest batch of rolls I've made!

Originally Posted by RSully

I'm afraid I've got no pictures of the rolls I made, which I know is verging on being told to leave until I have them!

I have to say that you're on thin ice. LOL

Originally Posted by OCDshaver

A wheat bread for sandwiches and such.

Do I see signs of tin foil as a pan liner to accommodate easy removal?

Originally Posted by Crawler

Do I see signs of tin foil as a pan liner to accommodate easy removal?

Nope. It its the criss-cross texture you're seeing, that's just the texture of the loaf pan.