Homemade bread

Name: Homemade bread - Luiza H.
Ingredients: 1 packet of dry yeast; 1 tablespoon of sugar; 350 ml of warm water; 500 g of white flour; 1; 2 teaspoons of salt; olive oil; enough to grease our hands when shaping the rolls; 1 egg yolk

Pasta/Pizza - Homemade bread by Luiza H. - Recipia

I have tried quite a few bread and bun recipes at home, but this "flower" shape is one I really like because it looks nice on the table and is easy to make. Generally, I make this bread when I feel like changing up the classic routine of separate buns. It doesn't require special techniques and the ingredients are basic, so it can be prepared anytime. Quick Info Total time: about 2 hours Preparation time: 20 minutes Rising time: 1 hour + 10 minutes Baking time: 30 minutes Servings: 8 buns Difficulty: easy Recipe type: homemade bread, fluffy buns Ingredients 1 packet (7g) dry yeast 1 tablespoon sugar 350 ml lukewarm water 500 g white flour 1-2 teaspoons salt Olive oil (just for greasing hands when shaping) 1 egg yolk (for brushing before baking) Preparation method 1. Put the yeast in a small bowl, add the sugar and a tablespoon of lukewarm water. Mix and let it sit for 10 minutes until it starts to foam. 2. In a large bowl, put the flour. Pour the activated yeast mixture over it, then add the rest of the lukewarm water. Start mixing with a spoon or your hand until the dough comes together. 3. Sprinkle the salt over the dough and knead directly in the bowl, then move the dough to a work surface. Knead with both hands for 10 minutes. You should get an elastic, slightly sticky dough that easily comes off your hands at the end. 4. Put the dough back in the bowl, cover with a towel, and let it rise for about an hour in a draft-free place until it almost doubles in size. 5. After it has risen, grease your hands with a little olive oil and turn the dough out onto the work surface. Divide it into 8 equal parts. 6. Shape each piece into a ball. For the flower shape: place one ball in the center of the tray and put the other 7 around it, forming a circle. 7. If there is space between the buns at first, leave it that way. They will rise in the tray, and after baking, they will nicely join together like a flower. 8. Cover the tray with a towel and let it rise for 20-30 minutes while you preheat the oven to 180°C (static, not fan). 9. After they have risen, brush the tops of the buns with a beaten egg yolk. 10. Place the tray in the oven and bake for about 30 minutes, until the buns turn golden on top. 11. Remove the tray from the oven and immediately cover the buns with a clean towel to keep the crust soft. 12. After 10-15 minutes, they can be torn apart and eaten. They are good both warm and cold. Why I make the recipe often It’s the kind of bread that doesn’t require special planning, the ingredients are always around the house, and I don’t have to gather bowls and utensils. These buns can be served plain, or torn at the table alongside a heartier dish. The texture is airy, but they don’t become dry if kept for a day or two. I also like that I can shape them directly by hand without ruining the dough or using molds. Tips and variations Tips - If you use weaker flour, it may need a little more kneading to become elastic. - Don’t rush the rising time, otherwise the buns will turn out denser. - If you see that the dough is sticking too much, grease your hands with a little oil, but don’t add extra flour. Substitutions - Sugar can be replaced with honey or omitted, but it helps activate the yeast. - You can use sunflower oil to grease your hands if you don’t have olive oil, but the flavor will be slightly different. Variations - For a crunchier crust, you can sprinkle a little flour on top before baking instead of brushing with egg. - You can sprinkle sesame or poppy seeds on the buns after brushing with yolk for a little extra texture. - You can add dried herbs or a little chopped green onion to the dough if you want a more flavorful taste. Serving ideas - These buns are great for breakfast with butter or cheese. - They also work well as table bread for soups or stews. - They can be used for cold sandwiches if you like to tear the bun and fill it with whatever you have on hand. Frequently asked questions 1. What do I do if the dough doesn’t rise enough? Make sure you used lukewarm water (not hot), the yeast is not expired, and you let the dough sit in a warm place. If it still doesn’t rise, let it sit a bit longer. 2. Can I make the recipe with fresh yeast? Yes, you can use 20g of fresh yeast, dissolved similarly with a little water and sugar, then continue with the recipe as above. 3. Can whole wheat flour be used? It works with whole wheat flour too, but the result won’t be as fluffy. If you want, replace half of the white flour with whole wheat and check the texture. 4. What do I do if I want to keep them fresh longer? After cooling, put the buns in a plastic bag or a thick towel at room temperature. They will stay soft until the next day. 5. Can I freeze the buns? Yes, after they have cooled completely, they can be frozen and then reheated in the oven or on the grill. They won’t lose their texture. Nutritional values Approximately, for one bun from this recipe (out of 8 pieces): Calories: 180-200 kcal Protein: 5-6 g Carbohydrates: 38-40 g Fats: 1-2 g (depends on how much oil you use for shaping and brushing) The values are approximate and may vary depending on the flour used and the size of the buns. Storage and reheating After they have cooled, the buns keep well for 1-2 days at room temperature, in a bag or covered with a towel. If you want to keep them longer, they can be frozen. To reheat, place them in the oven for a few minutes at 150°C, directly on the grill or on a tray. I do not recommend keeping them at room temperature for more than two days, as they become dry.

Homemade bread

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