Homemade bread

Name: Homemade bread - Tudora P.
Ingredients: 1 kg of flour; 1 cube of fresh yeast; 1 tablespoon of salt; 350 ml of warm water; 50 ml of oil; 1 tablespoon of sugar

Pasta/Pizza - Homemade bread by Tudora P. - Recipia

When I had more flour in the pantry and wanted to use it before it went stale, I made this homemade bread. It's a simple recipe, using fresh yeast, a bit of oil, and common ingredients. The dough is kneaded until it becomes well combined, then left to rise and baked in two loaf pans. The result is a hearty, fluffy, and filling bread that keeps better than many store-bought varieties. The taste reminded me of the bread I had during my childhood, baked in a round pan. Quick Info Total Time: cannot be determined exactly, as the rising time depends on the room temperature and how quickly the dough rises Preparation Time: about 20-30 minutes, depending on kneading Rising Time: 10 minutes for the starter, then until the dough rises well; another 10 minutes in the pans Baking Time: about 1 hour Servings: 2 loaves, baked in two loaf pans Difficulty: easy to moderate Recipe Type: homemade bread, fluffy bread Ingredients 1 kg flour 1 cube fresh yeast 1 tablespoon salt 350 ml warm water 50 ml oil 1 tablespoon sugar Preparation Method 1. Place the flour in a large bowl. Add the salt, sugar, and fresh yeast. 2. Pour in the warm water and mix the ingredients to form the starter directly in the bowl. The water should be warm, not hot. Cover the bowl and let the mixture sit for about 10 minutes, until the yeast starts to activate. 3. After 10 minutes, begin kneading the dough. Depending on the flour used, you may need to add more water. Add it gradually, only if the dough requires it, without pouring in the entire amount at once. 4. Knead the dough well. Towards the end, add the oil and continue kneading for a little longer. The dough is considered well-kneaded when your hands remain clean and no longer covered with sticky dough. 5. Cover the bowl again and let the dough rise in a warmer place. It’s important not to place it in a draft, as it may rise more slowly. The rising time is not fixed; the dough should be left until it has significantly increased in volume. 6. In the meantime, prepare two loaf pans. Grease them with a bit of oil so the dough doesn’t stick. 7. Once the dough has risen, divide it into two equal parts. Shape each piece and place it in a loaf pan. 8. Let the dough rest in the pans for another 10 minutes for a short rise before baking. 9. Place the pans in a preheated oven at 180 degrees Celsius. Bake the loaves for about one hour. 10. When the loaves are nicely browned, remove them from the oven. Using a silicone brush, lightly moisten the crust with a bit of water. This step helps soften the crust. Why I Make This Recipe Often This recipe uses basic ingredients and is perfect when you have extra flour and want to turn it into homemade bread. The dough yields two loaves, enough for several meals. The bread is hearty, filling, and keeps longer than store-bought bread if stored properly. Another advantage is that the dough doesn’t require special ingredients. The amount of water can be adjusted based on the flour, and the rest of the steps are straightforward and easy to follow. Tips The water should be warm but not hot. A temperature that is too high can affect the yeast. The exact amount of water may vary. Some types of flour absorb more water, so it’s better to add it gradually if you notice that the dough is too stiff. Don’t rush the rising process. Leave the dough in a warmer place, away from drafts, until it rises well. In a cooler room, this may take longer. The oil is added towards the end of the kneading process, not at the beginning. After incorporating it, knead a little longer until the dough is well combined. If the surface of the bread browns before the baking time is complete, check the doneness without removing the bread too early. The source recipe indicates a baking time of about one hour, but ovens may vary. Substitutions Fresh yeast is the ingredient used in this recipe. A specific amount for dry yeast is not indicated, so substituting it would require recalculating the quantity. The oil is used in a small amount for tenderizing and binding the dough. No other type of fat is specified as a substitute, so the recipe is best followed with oil. Warm water should not be replaced with flavored or sweetened liquids. It is sufficient for this dough. Variations The basic recipe is for two simple loaves baked in loaf pans. The dough can be divided and shaped according to the pans you have, provided it is placed in two greased molds. If you want smaller loaves, the dough can be divided into more pieces, but the baking time may not necessarily be the same. The source recipe uses two pans and a baking time of about one hour, so for other shapes, attention to browning is needed. Serving Ideas The bread can be served at regular meals alongside saucy dishes, soups, stews, or spreadable toppings. It’s also suitable for sandwiches, as the slices are hearty and filling. It can be sliced once it has cooled sufficiently and served plain, with butter, cheese, or other toppings you have on the table. The recipe does not include flavoring ingredients, so the taste remains that of a regular homemade bread. Frequently Asked Questions How long should the dough be left to rise? The recipe does not specify an exact time for the first rise. The dough should be left in a warmer place, away from drafts, until it has risen well. The duration depends on the room temperature and the yeast's activity. After being placed in the pans, it rests for another 10 minutes. Why is additional water added only if needed? Flours do not absorb the same amount of water. The 350 ml in the recipe represents the indicated amount, but during kneading, you may observe if the dough is too stiff. In that case, add water gradually. It’s easier to correct a dough that is too stiff than to fix one that has too much liquid. How can I tell if the dough is well-kneaded? A benchmark mentioned in the recipe is that your hands should remain clean. The dough should be well combined and not stick too much to your hands. The oil is added towards the end, then kneading continues for a short time. Can I bake the bread in a single pan? The amount in the recipe is divided into two and is intended for two loaf pans. If you were to use a single pan, the dough would be thicker, and the baking time might change. For the described result, use two pans. Why is the crust moistened after baking? After the bread is removed from the oven, the crust is brushed or lightly moistened with a bit of water using a silicone brush. The purpose is to soften the crust. Nutritional Values The values below are estimates and have been calculated for the entire quantity of ingredients, divided into two loaves. They may vary depending on the type of flour, the amount of water absorbed, and water loss during baking. For the entire recipe: approximately 4,100-4,200 kcal For one loaf, if the dough is divided equally: approximately 2,050-2,100 kcal Approximately, per 100 g of baked bread: Calories: approximately 270-290 kcal Carbohydrates: approximately 52-56 g Protein: approximately 8-9 g Fat: approximately 4-5 g Fiber: approximately 2-3 g The exact value mainly depends on the flour used and the final weight of the bread after baking. The salt is not included in an accurate calculation of macronutrients, but the amount of one tablespoon significantly contributes to the sodium intake. Storage and Reheating After the bread has cooled, store it in a dry place at room temperature, wrapped or in a container that protects it from air. Do not seal it while it’s still hot, as moisture left inside can affect the crust. The bread can be sliced as it is consumed. For longer storage, the slices can be frozen and taken out gradually as needed. Reheating can be done easily until the slices reach the desired temperature. The crust moistened after baking will be softer than that of an unbrushed loaf.

Homemade bread

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