Homemade bread

Name: Homemade bread - Ligia K.
Ingredients: 500 g of flour; 1 tablespoon of dry yeast; 1 tablespoon of sugar; 1/2 tablespoon of salt; 25 ml of oil; 125 ml of water; 1 egg

Pasta/Pizza - Homemade bread by Ligia K. - Recipia

This homemade bread is made from simple ingredients and doesn't require complicated techniques. The dough rises only once before shaping, then the loaf rests a bit in the pan before baking. It's important to follow the order of the steps and to add the flour gradually, as the dough needs to be well combined before you start kneading on the table. Quick info Total time: approximately 2 hours and 35-50 minutes, excluding the time needed to prepare the ingredients Preparation time: approximately 1 hour and 25-35 minutes, including activating the yeast, kneading, and the second resting period Baking time: approximately 1 hour Servings: 1 loaf Difficulty: easy Recipe type: homemade bread, fluffy bread Ingredients 500 g of flour 1 tablespoon of dry yeast 1 tablespoon of sugar 1/2 tablespoon of salt 125 ml of warm water, divided into 25 ml and 100 ml 25 ml of oil 1 egg Preparation method 1. Put 25 ml of warm water in a bowl. Add the dry yeast and set it aside for 10-15 minutes. During this time, the yeast hydrates before being added to the dough. 2. In a large bowl, put the remaining 100 ml of water, sugar, salt, oil, and egg. Mix the ingredients well with a spoon until the mixture is homogeneous. 3. Add the hydrated yeast and mix again. After that, gradually add the 350 g of sifted flour. Continue mixing with the spoon until a dough forms. 4. Cover the bowl and let the dough rise for one hour. It’s best to leave it in a sheltered place without moving it during the rising. 5. After the dough has risen, place the remaining flour, about 150 g, on the work surface. Spread the flour and turn the dough over it. 6. Knead the dough until all the flour on the table is incorporated and no unused flour remains. In the end, you should be able to form a single piece of dough for the loaf. 7. Shape the dough into a loaf. Place parchment paper in a baking pan and place the bread in the pan. 8. With a knife, make a few cuts on top of the loaf. They don’t need to be deep; a few slashes on the surface of the dough are enough. 9. Let the loaf rest in the pan for another 15-20 minutes. 10. Brush the bread with a little water and place the pan in the preheated oven at 180°C. Bake the loaf for about an hour. 11. After baking, remove the bread from the pan and wrap it in a clean towel for 10-15 minutes. After this time, it can be served. Why I make the recipe often I love this bread because it has a short list of ingredients and doesn’t involve complicated steps. The dough is initially mixed with a spoon, and kneading is done after the first rise, directly on the floured table. The quantity is suitable for a single loaf, so it’s easy to prepare when you want fresh bread without making a large amount. The eggs and oil make the dough denser than a simple bread dough with water, flour, yeast, and salt. The bread can be served at breakfast, alongside cooked dishes, or for sandwiches. Tips The water used for the yeast should be warm, not hot. For this recipe, the water is divided as follows: 25 ml for the yeast and 100 ml for the mixture with egg, sugar, salt, and oil. Sift the flour before adding it. In the first stage, 350 g is used, and the remaining approximately 150 g is placed on the work surface for kneading. It’s easier to weigh all the flour at the beginning and divide it according to the recipe instructions. Do not put all the flour in the bowl at once. Add it gradually and mix after each addition. This way, the dough forms more evenly. Respect the rising time of one hour. After the loaf is shaped and placed in the pan, it needs another 15-20 minutes before going into the oven. The cuts on top are made before the last resting period. After that, the bread is brushed with a little water and baked at 180°C. After baking, the towel helps the bread stay covered for the first 10-15 minutes. Let it cool sufficiently before slicing so that you don’t crush the crumb. Substitutions The original recipe uses white flour, dry yeast, oil, egg, and water. Substitutions for these ingredients are not recommended, as changing the flour or the amount of liquid can alter the texture of the dough and the baking time. Salt, sugar, and oil should be kept in the specified amounts, as they are part of the recipe's balance. The dry yeast is used directly after being left for 10-15 minutes in the 25 ml of warm water. Variations In the basic recipe, the dough is shaped into a single loaf. If you make the bread several times, you can only change the shape in which you place it in the pan, keeping the same quantities and steps. The slashes on top can be made in various ways, depending on the desired appearance. It’s important that they are made before baking, regardless of the chosen shape. Serving ideas The bread can be served after being wrapped in a towel for 10-15 minutes. It’s suitable alongside saucy dishes, for spreads, or for sandwiches. For even slices, wait for it to cool slightly before cutting. If it’s cut immediately after being taken out of the oven, the crumb may be harder to portion. Frequently asked questions How much water is used in total? A total of 125 ml of water is used. From this amount, 25 ml is added to the yeast and left for 10-15 minutes, while 100 ml is added to the bowl along with sugar, salt, oil, and egg. Why is some of the flour placed on the work surface? In the first stage, 350 g of flour is added to the bowl. The remaining approximately 150 g is placed on the table after rising, when the dough is turned out and kneaded. This way, the entire quantity of 500 g is used gradually. How long should the dough be left to rise? The first rise lasts one hour. After shaping the loaf and placing it in the pan, the bread is left for another 15-20 minutes before baking. At what temperature is the bread baked? The oven should be preheated to 180°C, and the loaf is baked for about an hour. Why is the bread wrapped in a towel after baking? The bread is wrapped in a clean towel for 10-15 minutes immediately after baking. This is the final step in the recipe before serving. Nutritional values The values below are estimates and are calculated for the entire loaf, using the quantities mentioned in the recipe. They may vary depending on the type of flour, the size of the egg, and the exact amount of salt or oil used. For a whole loaf: Calories: approximately 2,150-2,250 kcal Protein: approximately 55-60 g Carbohydrates: approximately 385-400 g Fats: approximately 28-32 g If the loaf is divided into 10 slices, one slice would have approximately 215-225 kcal, 5-6 g of protein, 39-40 g of carbohydrates, and 3 g of fats. These values are indicative and do not include differences related to the thickness of the slices. Storage and reheating After cooling, store the bread wrapped or in a closed container at room temperature. Do not slice it while it is very hot, as the crumb may compress. To serve warm, heat the slices for a short time. The bread is best in the first days after baking, and if any remains, it can be used for sandwiches or toasted.

Homemade bread

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