How to Make Bread From Scratch

In our fast paced society, the art of bread making has been replaced with quick breads and commercially baked products designed to make life easier and to provide variety. However, the flavor and texture of homemade bread simply cannot be matched by commercial production. This recipe for basic bread making from scratch is easy to make, and will reward you with the satisfaction of providing wholesome food for your family, without the added preservatives common in commercial breads.

Step 1

Mix 2 1/4 cups of warm water and yeast in a large mixing bowl. Water should be between 120 and 130 degrees F for best results. Higher temperature will kill the yeast and your bread will not rise, and lower temperature will slow the rising process. Add 3 tbsp. of sugar or honey, 2 tbsp. of vegetable oil and 1 tbsp. of salt. Mix well and let sit for five minutes to activate the yeast.

Step 2

Add 3 1/2 cups of flour and beat on low speed until the batter is smooth. Stir in the remaining flour one cup at a time until the dough is easy to handle and does not stick to your hands. Turn dough onto a floured board and knead for 10 minutes or until the dough is smooth and elastic. Kneading activates the gluten which in turn improves the texture of the bread by causing tiny air pockets to form and the bread to rise properly. Under-kneaded bread will not rise well and the loaf will be dense and lack the airy texture of good home made bread.

Step 3

Form the bread dough into a soft ball and place in a greased 2 1/2 quart bowl. Turn to coat all sides of the dough with oil and cover with a soft cloth. Let the bread rise in a warm area for approximately one hour or until the dough doubles in size. The dough is ready when a touch leaves an indentation.

Step 4

Punch down the dough and divide into two sections. Roll each section out into an 18 by 9 inch rectangle. Fold the 9-inch sides into thirds and overlap towards the center. Pinch the dough to seal. Roll the dough tightly, beginning at one of the open ends. Pinch to seal the seam and press each end with your hands to create the heal end of the loaf. Fold this section to the bottom. Place in a greased bread pan with the seams to the bottom. Allow to rise until double. This may take anywhere from 1/2 hour to one hour, depending on the temperature of the room.

Step 5

Preheat the oven to 425 degrees F. Place the loaves on a low rack so that the top of the loaf is at the center point of the oven. Bake for 25 to 30 minutes or until the top is golden brown. To check for doneness, tap lightly on the top of the loaf. A hollow sound indicates the loaf is done. Remove the loaves from pans and cool on a wire rack. Brush the top of the loaf with melted margarine to soften and flavor the bread.

skill

ingredient

6 1/2 to 7 cups all-purpose flour 3 tbsp. sugar or honey 1 tbsp. salt 2 tbsp. vegetable oil 2 1/4 cups warm water Two packages active dry yeast

keyword

bread