Bread in a tray

Bread in a tray. Simply... divine!

There is nothing comparable to the smell of freshly baked bread that fills the house with a comforting warmth. This tray bread recipe is simple, but the result is simply divine! Not only will you impress family and friends, but you will also learn how to create homemade bread that can rival the best bakeries. It is a perfect recipe for beginners, as well as for those who have cooked before. I will guide you step by step, providing useful tips and information about ingredients, preparation techniques, and possible variations.

Total preparation time: 2 hours (including rising time)
Baking time: 25-30 minutes
Number of servings: 2 large loaves

Ingredients:
- 500 g wheat flour (plus 2 extra tablespoons if necessary)
- 150 ml milk (warm)
- 150 ml water (warm)
- 4 tablespoons of palm oil (or another vegetable oil, such as olive oil)
- 2 teaspoons of salt
- 1.5 tablespoons of sugar
- 1 packet of dry yeast (approximately 7 g)
- Sunflower or pumpkin seeds (optional, for decoration)
- 1 egg yolk and 5 tablespoons of milk (for brushing)

Step by step:

1. Sifting the flour
Start by sifting the flour into a large mixing bowl. This step is essential as it aerates the flour, giving your bread a fluffier texture. Sifting also helps remove any impurities or lumps.

2. Activating the yeast
Make a small well in the center of the flour and add the yeast. Sprinkle the sugar on top. The sugar helps activate the yeast, giving it an energy boost.

3. Adding the ingredients
On the edge of the flour, add the salt on one side and the oil on the other. It is important not to put the salt directly over the yeast, as it can inhibit the yeast's activity.

4. Mixing the liquids
Begin to gradually add the warm water and milk. Mix the ingredients with a spatula or by hand until a dough starts to form. You may need to add 1-2 extra tablespoons of flour, depending on the humidity in the air and the type of flour used.

5. Kneading the dough
Once you have a homogenous dough, transfer it to a lightly floured work surface. Knead the dough for 8-10 minutes until it becomes elastic and no longer sticks to your hands. A good method is to push the dough with your palms and then fold it.

6. First rise
Place the dough in a bowl greased with a little oil and cover it with a damp towel or plastic wrap. Leave it in a warm place (for example, next to the open flame of the stove) for about 1 hour or until it doubles in volume.

7. Folding the dough
After the dough has risen, gently stretch it on the work surface, then fold it three times, folding each side over the opposite side. This technique helps develop the gluten, making the bread fluffier.

8. Shaping the bread
Shape the dough into the desired shape (usually a rectangle) and transfer it to a greased loaf pan. Make sure the dough is well distributed in the pan.

9. Second rise
Let the dough rise for another half hour or until it reaches the edge of the pan. This will allow the bread to puff up and become airy.

10. Preparing for baking
Before baking, mix the egg yolk with the 5 tablespoons of milk and brush the dough with this mixture. This will give a nicely golden crust. You can score the dough in a cross shape in the middle to allow for even expansion during baking.

11. Baking
Preheat the oven to 200 degrees Celsius. Bake the bread for 25-30 minutes or until it turns golden and sounds hollow when tapped on the bottom. A personal suggestion is to use an oven thermometer to check if the bread has reached an internal temperature of about 90 degrees Celsius.

12. Cooling
After the bread is baked, remove it from the pan and let it cool on a rack. It is important not to cut it until it has cooled completely; otherwise, the inside will be damp.

Tips and tricks:

- Flour: You can experiment with different types of flour, such as whole wheat or rye flour, for a different flavor.
- Oil: If you don't have palm oil, any other vegetable oil will work. Olive oil, for example, will add an extra flavor.
- Seeds: Adding sunflower or pumpkin seeds not only brings additional flavor but also nutrients. They are rich in essential fatty acids.
- Variations: You can add herbs to the dough, such as oregano or rosemary, to create a bread with Mediterranean flavors.
- Serving: This bread is delicious served warm, spread with butter or with a feta cheese spread. It also pairs perfectly with soups or salads.

Nutritional benefits:

Homemade bread is generally healthier than store-bought bread as it does not contain additives or preservatives. Additionally, by using natural ingredients, you can control the amount of salt and sugar. Whole grain flour, when used, provides a higher intake of fiber, which aids digestion.

Frequently asked questions:

1. Why isn't my dough rising?
Check if the yeast is active - if you used old yeast, it may no longer be effective.
2. How do I know when the bread is baked?
The bread is baked when it becomes golden and sounds hollow when tapped on the bottom.
3. Can I freeze the bread?
Yes, the bread can be frozen without any problems. Make sure to wrap it well in plastic wrap or a freezer bag to prevent air from getting in.

This tray bread recipe is more than just a simple dish; it is an experience, an opportunity to learn and enjoy the pleasure of cooking. So put on your apron, put on your chef's gloves, and let your creativity shine!