Homemade bread

Name: Homemade bread - Arina H.
Ingredients: 1 kg flour; 500 ml warm water; 1 tablespoon salt; 1 packet dry yeast; 1 teaspoon oil for greasing the pan

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

I usually make this bread when I need something simple, without having to deal with many dishes or complicated ingredients. The dough is basic, the kind of recipe you can whip up quickly, even if you don’t have much time or the desire to complicate things. It’s the kind of bread you can adapt based on the flour you have at home. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 15 minutes Rising time: 45-55 minutes Baking time: not mentioned exactly, but usually baking takes about 30-40 minutes at medium heat Servings: one large loaf Difficulty: easy Recipe type: homemade bread Ingredients 1 kg flour 500 ml lukewarm water 1 tablespoon salt 1 packet dry yeast 1 teaspoon oil (for greasing the pan) Instructions 1. Place the flour in a large bowl. Add the salt and dry yeast directly over the flour. Mix a little to distribute evenly. 2. Gradually pour in the lukewarm water and start kneading. At first, mix with a wooden spoon, then with your hands. If the dough seems too dry, add a little more water. If it’s too sticky, sprinkle a little more flour. 3. Continue kneading until you get a soft, elastic dough that doesn’t stick too much to your hands. It doesn’t need long kneading – about 5-7 minutes is sufficient. 4. Cover the bowl with a clean towel and let the dough rise for 30-40 minutes, or until it doubles in volume. 5. When the dough has risen, turn it directly into the greased pan. Gently stretch it with your hands to settle it evenly. 6. Let the dough rise in the pan for another 15 minutes. 7. Meanwhile, preheat the oven to medium heat (180-200°C, if you want to be more precise). 8. Place the pan in the oven and bake the bread at medium heat. The time varies depending on the oven, but it’s usually done when the crust is golden brown, and if you tap it with your finger, it sounds hollow. 9. Remove the hot bread from the oven, immediately sprinkle the crust with a little water (not too much, just enough to lightly moisten it). Cover it with a clean towel and let it cool like that, to keep the crust soft. Why I make this recipe often This bread is quick, requires no special ingredients, and is easily adaptable. I like it because it doesn’t dirty many dishes, there aren’t many steps to follow, and it’s not sensitive to small mistakes. It’s good the next day too, if there are leftovers. Tips and variations Tips For the flour, I sometimes mix different types (for example half white, half whole grain), but if you use only white, it rises the best. If it’s too warm in the kitchen, the rising goes faster, so keep an eye on the dough, not the clock. Sprinkle the crust with water as soon as you take the bread out, not after it has cooled down. Substitutions Dry yeast can be replaced with fresh yeast – use about 25 g. The oil in the pan can be any neutral oil, it doesn’t matter much. Variations If you want to add seeds or dried herbs, mix them directly into the flour at the beginning. For a more rustic flavor, use whole grain flour, but you may need a little more water. Serving ideas It goes well as table bread, with any meal. Sliced thin, it’s also great for sandwiches, toast, or bruschetta. Frequently asked questions 1. Can I let the dough rise longer? Yes, but if it sits too long in the heat, it can sour. If you want to leave it longer, move it somewhere cooler after it has doubled in volume. 2. Is sugar necessary in this recipe? No, it’s not mandatory. The yeast rises well without sugar because there is enough starch to consume from the flour. 3. Can I use fresh yeast? Yes. Instead of the packet of dry yeast, use 25 g of fresh yeast, crumbled directly over the flour. 4. What if I don’t have a non-stick pan? Grease the pan well with oil. If it’s not reliable, you can line it with parchment paper, but it’s not necessary for this type of bread. 5. How do I know when the bread is baked? When it’s golden brown, and if you gently tap the bottom or crust, it should sound hollow. Nutritional values Estimate for 100 g of baked bread: Calories: 220-240 kcal Protein: 7-8 g Carbohydrates: 45-48 g Fat: 0.8-1.2 g Fiber: 2-3 g Values are approximate and may vary slightly depending on the type of flour and portion size. The salt and oil add very little to the calories. Storage and reheating After completely cooling, store the bread in a paper bag or a clean towel, at room temperature. It holds well for a day or two without getting too hard. To reheat, slice and put a slice in the toaster or heat directly in the oven for a few minutes. If it hardens, it can also be used for croutons or bruschetta.

Homemade bread

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