I love making bread for my family. It's definitely cheaper than buying it, it's more nutritious, and I know exactly what goes in it. Plus, it stays fresh for about three 3 days in the pantry, a week in the refrigerator, and as long as you want if you freeze it. I like to bake 3 or 4 loaves at a time because it's the same work as baking one loaf. I keep one loaf for the week and I freeze the others. When i need bread, I just take it from the freezer, microwave it for 2 minutes, and I have bread that smells and tastes like it's just out from the oven. I experienced making bread and this are the ingredients and measurements I came up with to make the perfect bread.
This is what you need for 1 loaf of bread:
3 cups of flour(any kind is fine. I use all purpose flour)
3 tsp active dry yeast
3 tsp sugar
1 tsp salt
1 cup of warm water
1tbsp margarine (oil or butter work just fine, I prefer margarine)
1 egg
This is what you need for 1 loaf of bread:
3 cups of flour(any kind is fine. I use all purpose flour)
3 tsp active dry yeast
3 tsp sugar
1 tsp salt
1 cup of warm water
1tbsp margarine (oil or butter work just fine, I prefer margarine)
1 egg
Remove these ads by
Signing UpStep 1:
If you have a Kitchen Aid Mixer, that's great it will do the work for you. But if you don't, it's ok, you can mix everything by hand and it will turn just fine. I will be using a mixer and the dough attachment.
Start by putting the flour, the yeast, the sugar and the salt and start mixing on speed 2 .. Add the warm water, 1 cup or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, cut the margarine into small cubes and add it to the mixing dough.
When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of flour and form it into a ball. After that, put the dough on the counter or on a cutting board and let it rest for 10 minutes.q
Start by putting the flour, the yeast, the sugar and the salt and start mixing on speed 2 .. Add the warm water, 1 cup or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, cut the margarine into small cubes and add it to the mixing dough.
When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of flour and form it into a ball. After that, put the dough on the counter or on a cutting board and let it rest for 10 minutes.q
Visit Our Store »
Go Pro Today »
I used kosher salt and butter which gave it a great taste. I also took the suggestions on longer rising times. This recipe will definitely be repeated!!
I'm not sure if putting it back in the oven will help or hurt it but I guess I will find out.
Ok I have two reasons this didn't turn out like the others
1. I've never made bread before (oops I guess I now have 3 reasons!)
2. When I went to cut the margarine in I found that my wonderful husband put it in the fridge so it was not as soft as it should have been
3. I used yeast that I made, this could have caused the bread to need to bake longer.
When making this with homemade yeast you are using yeast water sooooo that could make it need more time to bake??????
Great recipe though and I will keep messing with it (using my homemade yeast) until I get it right!!
SInce this was my first time I looked at a lot of recipes on line before choosing this one. I choose this one because it had the shortest time.
My question is: Why does the dough not have to sit in a warm place with a towel over it and rise for 3 hours, and then sit in the bread pan for another couple of hours before baking it? Every recipe except for yous called for those steps unless you were using a bread machine and even then the bread machine takes 3 hours.
Just Curious.
Thank you!
Thanks fir trying my recipe!
Everybody does things different :)
Is there any reason for this over just cooking it in one loaf, a twist, a plait, etc?