Homemade bread

Name: Homemade bread - Elisabeta B.
Ingredients: Flour; 1 kg Water; 2 cups Sugar; 1 teaspoon Salt; 1 teaspoon Fresh yeast; 25 g Sunflower oil; 5 tablespoons Egg; 1 piece

Pasta/Pizza - Homemade bread by Elisabeta B. - Recipia

I often get into making homemade bread, especially when I feel like working with dough. This recipe has stayed with me because it doesn't require complicated techniques or hard-to-find ingredients. I've made it enough times that I can tell you what to expect and where to be careful. It results in a soft, fluffy bread with a neutral taste, good both plain and for sandwiches or snacks. Quick Info Total time: about 3 hours (depending on room temperature) Preparation time: 20-25 minutes Rising time: 1.5-2 hours Baking time: 30-40 minutes Servings: 1 large loaf or several rolls, depending on how you divide the dough Difficulty: easy to medium Recipe type: homemade bread, suitable for any day Ingredients 1 kg flour (sifted beforehand) 2 cups water (about 500 ml) 25 g fresh yeast 1 teaspoon sugar 1 teaspoon salt 5 tablespoons sunflower oil 1 egg (for brushing, optional) Preparation method 1. In a small bowl, put the fresh yeast, the teaspoon of sugar, and half a cup of water. Mix until the yeast is completely dissolved. Set aside for a few minutes until it gets a little frothy, but there's no need to wait long. 2. Sift the flour into a large bowl. Make a small well in the center. Pour in the yeast mixture, add the salt, the oil, and the rest of the water gradually. Start mixing with your hand or a sturdy spoon, pulling the flour towards the center. You may not need to use all the water; adjust as you go to keep the dough soft. 3. When the dough starts to come together, move it to a floured surface. Knead it well for a few minutes, adding flour if you feel it's too sticky. You should get an elastic, slightly sticky dough that doesn't stick to your hands. 4. Wash and dry the bowl you used to make the dough. Put a few drops of oil on the bottom and sides so it doesn't stick while rising. Place the dough back in the bowl, cover with plastic wrap or a clean towel, and let it rise in a draft-free place until it doubles in volume. This usually takes about an hour, maybe longer if it's cool in the kitchen. 5. After it has risen, turn the dough out onto the table and knead it two or three times, just enough to release the air. Shape it into the desired form: a whole loaf or several pieces for rolls. Place them in a lightly oiled baking tray. 6. Cover again with plastic wrap or a towel and let rise for another 20-30 minutes until they puff up nicely. 7. If you want, brush the top of the bread with beaten egg. You can sprinkle poppy seeds, sesame seeds, or leave it as is. Put the tray in the preheated oven at medium temperature (about 180-200°C for a rough idea), on the middle rack. 8. Bake the bread until it is golden brown and sounds hollow when you tap the bottom lightly. This usually takes 30-40 minutes, but it depends on the oven and the shape of the bread. 9. Remove the bread from the tray immediately after baking and let it cool on a rack or a wooden cutting board. It's best to let it cool for at least a few hours before slicing so it doesn't stay sticky in the middle. Why I make this recipe often This bread doesn't give me headaches and turns out well with regular flour. I like that I can adjust the texture according to my mood, and it's perfect for simple sandwiches or snacks. It keeps well the next day without drying out too much. If there are leftovers, it works for croutons or French toast. Tips and variations Tips 1. If you have time, let the dough rise longer for a more airy structure. 2. Don't add all the water at once. Flour varies, and it may need more or less liquid. 3. For a crunchier crust, spray a little water in the oven at the beginning of baking if you want. 4. If you want shiny bread, brush with beaten egg; otherwise, you can leave it without, and it will turn out matte. Substitutions 1. Fresh yeast can be replaced with dry yeast, but adjust the amount (7-8 g). 2. White flour can be partially replaced with whole wheat flour, but no more than a third; otherwise, you'll need more water. 3. Sunflower oil can be replaced with olive oil, but it will give a different flavor. Variations 1. You can add seeds (flax, pumpkin, sunflower) to the dough for texture. 2. The bread can be made into rolls or flatbreads, adjusting the baking time. 3. You can use a loaf pan if you don't have a special bread tray. Serving ideas It goes well for breakfast with butter and jam, in sandwiches, with cheeses, or for bruschetta. It's good as a base for spreads or with soups and broths. Frequently asked questions 1. Can I use dry yeast? Yes. You need about 7-8 g of dry yeast for 1 kg of flour. It can be mixed directly with the flour or quickly hydrated; no prior dissolving is needed. 2. Why is the dough too soft or too hard? The amount of water can vary. If it's too soft, add a little flour while kneading. If it's too hard, drizzle water gradually until it softens. 3. Can it be made without egg? Yes, the egg is only for brushing on top. If you don't want to or don't have one, skip this step. The bread will have a more matte crust. 4. Can I add milk instead of water? Yes, but it will change the taste and texture. The bread will be fluffier but less rustic. 5. How do I know the bread is baked? The color should be golden, and if you tap it lightly on the bottom, it should sound hollow. Baking time depends on the oven; check around 30 minutes. Nutritional values Approximately, for one slice (from 20 slices/bread): - 110 kcal - 3 g protein - 21 g carbohydrates - 1.5 g fat The values are indicative and can vary depending on the flour used or the exact amount of oil. The bread has a low sugar and salt content, making it suitable for daily consumption. Storage and reheating After it has cooled completely, keep the bread in a paper bag or wrapped in a clean towel at room temperature. It lasts 2-3 days without drying out too much. If you want to keep it longer, slice it and put it in the freezer. For reheating, you can put the slices in the oven or toaster for a few minutes. I do not recommend the microwave, as it tends to harden. The recipe is simple and adaptable. If you follow the steps, you won't have many headaches, and the result is guaranteed. Flour, water, yeast, and salt are enough for successful bread every time.

Homemade bread

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