Homemade bread

Name: Homemade bread - Stana O.
Ingredients: 500 g flour; 1 packet of dry yeast; 1 cup of warm water; 1 teaspoon of salt; 1/2 tablespoon of sugar; 2 tablespoons of high; quality olive oil

Pasta/Pizza - Homemade bread by Stana O. - Recipia

When I crave warm, simple bread without complications, I start making this version with dry yeast. It doesn't require complicated techniques, you have the ingredients on hand, and you know exactly what you're putting into it. The smell is what convinces me every time that it's worth the effort, but I admit I also make it for the fluffy texture. Quick Info Total time: about 3 hours Preparation time: 2 hours 20 minutes (including rising and kneading time) Baking time: 20-30 minutes Servings: 1 large loaf (about 10 slices) Difficulty: easy to medium, involves a bit of patience when kneading Recipe type: homemade bread, suitable for any day Ingredients 500 g all-purpose flour 1 packet dry yeast (7 g) 1 cup warm water (about 250 ml) 1 teaspoon salt 1/2 tablespoon sugar 2 tablespoons olive oil (ideally of good quality) Preparation method 1. In a large bowl, put the flour and mix the dry yeast with the sugar and salt. Gradually add the warm water, mixing by hand or with a wooden spoon until a dough starts to form. Add the olive oil from the beginning, not at the end. 2. Move the dough to a floured surface and knead well for about 15 minutes. The dough should be elastic and not stick to your hands. If it sticks too much, sprinkle a little more flour, but don’t overdo it – it will be fluffier if you don’t add too much. 3. When the dough is smooth, place it in a bowl lined with baking paper, suitable for the oven. Cover with a damp towel and let it rise in a warm place for two hours. The volume should double. 4. About 15 minutes before the rising is done, preheat the oven to 170°C. Place a tray of water on the bottom rack. The steam helps create a better crust. 5. After the dough has risen, place the bowl on the rack just above the tray of water. Bake the bread for 20-30 minutes, until it starts to brown slightly. 6. In the last few minutes of baking, remove the tray of water and move the bowl with the bread to the bottom rack. Let it bake a little longer, just enough to form a golden crust. 7. When it’s done, take the bread out of the oven and let it cool for a few minutes in the bowl. Then transfer it to a wire rack to cool completely. If you don’t have a rack, place it on a wooden board with paper underneath to avoid moisture at the bottom. Why I make this recipe often I prepare it because I don’t need a bread machine, it always comes out airy, and it keeps well for a day or two. It’s simple enough to make anytime you need fresh bread. I can control the taste and texture, without additives or extra ingredients. Tips and variations Tips The olive oil should not be too aromatic, but not neutral either – it adds to the texture. If the towel isn’t damp enough, sprinkle it with water during the rising. You can check if it’s done baking by tapping the bottom of the bread; it should sound hollow. Substitutions You can use sunflower oil if you don’t have olive oil, but the texture will be slightly different. All-purpose flour can be replaced with flour 650, but I don’t recommend whole wheat flour as it will require adjustments in water and rising time. If you don’t have dry yeast, you can use fresh yeast – you need 25 g, dissolved beforehand with a little water and sugar from the recipe. Variations Add seeds (pumpkin, sunflower, sesame) after kneading if you want to vary the texture. For a rustic touch, you can mix in up to 100 g of whole wheat flour from the total amount. Serving ideas I slice it only after it has completely cooled, otherwise it will flatten in the middle. It goes well with butter, fresh cheese, or for simple sandwiches. Frequently asked questions 1. Can I knead less if I use a dough hook mixer? Yes, with a good mixer, 7-8 minutes on low-medium speed is usually sufficient. 2. If I don’t have a baking dish, can I use a simple tray? Yes, but it shouldn’t be too wide; it helps to have raised edges to support the shape of the bread. 3. What do I do if the dough doesn’t rise enough? Check that the yeast is active (not expired) and that the water is warm, not hot. Too low or too high temperatures affect the rising. 4. Do I really have to put the tray of water? It helps a lot with the crust, but if you don’t have the option, the result will be a little drier on the outside. 5. Is the bread fluffy or dense? It is a slightly airy bread, with a fluffy crumb, if you followed the rising time and didn’t add too much extra flour. Nutritional values One slice (out of 10) has approximately 150-170 kcal, 28 g carbohydrates, 3 g protein, 2 g fat. Values are approximate and may vary depending on the type of flour or slice size. It doesn’t contain much sugar, and the fat comes only from the olive oil. Storage and reheating It keeps at room temperature, wrapped in a towel or in a paper bag, for about 2 days without problems. It can be easily reheated in the oven for a few minutes or in a toaster. If it stays longer, the crumb becomes harder, but it doesn’t dry out completely in the first two days. If you want to keep it longer, slice it and freeze it, then reheat directly from the freezer.

Preparation

By mixing all the ingredients, a dough is obtained that is kneaded for at least 15 minutes on a floured surface. It is transferred to a suitable oven dish lined with baking paper. It is covered with a damp towel and left to rise for 2 hours. The dish is placed in a preheated oven at 170 degrees, where a tray filled with water has been placed on the lowest rack 15 minutes earlier. The dish is placed on the next rack. It is baked for 20-30 minutes, until it starts to brown. In the last minutes, the tray with water is removed, the bread dish is transferred to the lower rack, and it is left until it forms a golden crust. It is allowed to cool for a few minutes in the dish, then transferred to a metal rack for complete cooling.

Homemade bread

Preparation

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