Step 2: Make the sponge

This recipe uses what I call a "sponge." The sponge will activate the yeast and get things started; getting the yeast warm, happy, and ready to go

Start by mixing the hot water and the flour. Then, add 2 Tbsp. sugar, 2 Tbsp. oil, 2 Tbsp. yeast, and 2 tsp. salt.

Let this sit for about 8 or 10 minutes. Assuming your water was hot enough, it should be nice and bubbly.
<p>The texture of my bread turns out so different depending on which method I use when making bread, I can't figure out why. When I use my bread machine, it turns out soft and lasts days, even a little more than a week, remaining soft. When I make it handmade, I use my KitchenAid to mix it as I can't, my loaf turns out tall and soft, the texture is great, but by day 2 or 3 it starts to get dense. I can't figure out why and it's frustrating as my bread machine is getting old. The bread sticks inside the pan, even after I use non stick spray inside, and the model is no longer made. </p>
<p>i'm new to the diy breadmaking, in fact any kind of break making lol. my question is what is bread flour. i don't recall seeing that at my local grocery store. all i know is self rising , all purpose flour. can one of those be used? thanks for any advice :)</p>
<p>You can use all purpose flour. It will work just fine. Bread flour is just a different blend of the wheats. If you find some, give it a try. You may like bread made with bread flour better but AP flour will work ok, just don't use self-rising. (Don't ask how I know LOL)</p>
<p>now I am curious how you know</p>
<p>LOL! Think maybe I tried self-rising once?</p>
<p>I mean that would be my guess :D did you basically have the bread blow out the top of your bread pans?</p>
<p>The bread over-rose by a good bit AND it tasted pretty bad, too, kind of &quot;dusty&quot;. Even the dog wouldn't eat it. What I made with real &quot;bread flour&quot; was just as pretty as stuff made by the commercial outfits, tasted really good, but the price of the specialty flour was too high for my liking. Plain old AP flour works just fine, just be sure to proof your yeast. </p>
<p>First time making bread by hand! Not bad for an amateur...hahaha</p>
<p>like more bread like this! It's a mixture of two flours ,dry yeast , oil , Salt , fennel , caraway , anise , Milk and buttermilk </p>
<p>does anyone know if you can just mix cinnamon as you were just making a plain loaf and do you have to add sugar to this as well</p>
You can add both depends on your choice.
<p>If I remember eating cinnamon toast as a youth, you should mix a little sugar with it - but if you don't, you can always spread a little sugar onto the bread along with the butter if it needs it after baking.</p>
<p>I have a question. It may be stupid but here goes... <br>If you are adding stuff to the recipe such as cinnamon or cheese, at what step would you do this at? </p>
Many Thanks for the receipe, first time bread turned out very well only salt was bit more. Anyways always a next time ??
I will be trying this soon, i cant wait!!!
Accidentally put too much salt, but it was OK. Turned out great. Didn't get as big when I baked it, but I also let it rise for 2 hours, so maybe that's why? Good bread though, very fluffy. Only 2 loaves in the picture, because I already ate the first one. I love bread.
<p> <br> <br> <br> <br>Many <br> many thanks for your recipes. i am trying at home and i do it with my <a href="http://www.Breadmachinecenter.net" rel="nofollow">Bread machine</a></p>
<p>I like this recipe. It's easy to shop for and it also seems like it would be simple to customize. I made way too much bread though.</p>
I'm gonna be doing a passover teaching. I'm making honey rye bread. So excited to use this because the recipe calls for a machine.
Hey crysten..do you remember me?
<p>Wonderful recipe! I now use it all the time; lately, I have been substituting a cup of rye flour for a cup of bread flour - people love it. Today I am going to substitute a cup of rye and a cup of whole wheat. The salt I use is Hawaiian black salt style garlic salt (made from fresh garlic) -- hmmm, I have some leftover cheese so I might add that.</p>
Very nicely done. A simple elegant recipe for making bread. It makes me laugh when I see people posting corrections. Bread making is an ART. there is no 'right way' to make bread. There are 100's of variations based on taste, elevation and what kind of beard you want to make
<p>A few minor tweaks to your recipe. First you do not need hot water, warm or room temp water will do just fine and it helps keep the rise at a slower pace. Remember time is our friend when making bread, but before cooking the dough heat is our enemy. Second you should not add the salt right away when making your polish / sponge, the salt should be added after you mix everything together and let your dough rest for 20 minutes for the gluten form and bond then add the salt and mix again. Third don't look for doubled in size rather test you dough to see when it has finished rising, poke it with two fingers if the dough pushes back it is still rising, if the dough stays indented it has finished rising and if it falls it was over proofed. Forth and just as a different way of kneading, I knead in three steps each have a 10 minute break in between, I fold the dough ten times and place it in an oiled bowl folded side down, each time I knead I flip it over and knead from the bottom. after the last knead I give it 40 to 50 min to rise &quot;when it tests right when poked&quot; then form into loafs or what ever you are making and let rise until it tests as ready to bake. hope this helps. Note salt is a yeast killer but also adds to the flavor of bread. That is why we delay putting the salt in!</p>
<p>I am sorry to contradict you just a little, but salt does not kill yeast. They will function just fine even with some salt.</p>
<p>Hi. My son is doing a project on break baking and we would like to use the photographs provided with this recipe. We need written permission from the owner of the photographs. May we please use the photographs and can you please send an email giving us permission to do so. My son is Dian Liebenberg. Thank you. Alma (Pretoria; South Africa)</p>
<p>when I make my whole grain homemade sourdough bread it goes into the <br>baking cycle with a nice smooth rounded top. When it comes out the top <br>has a half an inch to an inch deep dense and it weren't sagged. What <br>causes this?</p>
<p>There is no sweat in using yeast at cold temperatures. there is no need to &quot;activate&quot; it at all.</p><p>In fact bread proved in the fridge overnight develops more flavour than bread proved quickly. Unless the yeast is dead (unlikely) it will do it's job, even at low temperatures.</p><p>If you buy fresh yeast and don't use it all you can freeze it for many weeks and still use it once defrosted.</p>
What can I say apart from thanks to the author! Jesus, it turned out to be perfect! and this is coming from a 35yr+ man who knows how to cook but baking has been my Achilles heel. In addition I live in a country(Norway) where the average prices for good loaf of bread is around $7-8, yes that much and now I can easily bake my own bread and enjoy it. Please follow the instructions to detail, temperature, flour measurements, etc. my problem with baking cake in the past was i wanted to be a bit loose and fast and it turned out disastrous! Thanks once again and see the pictures I added.
oops could not upload the picture but yeah the bread is great!
with regard to temperature, between 35 &amp; 45 degrees C - or, about body temperature. i think a good way to test might be to dip your finger in, and if it's neither hot nor cold, it's probably about the right temperature (correct me if I'm wrong of course)
For the main article, try pulling the bread under before the second rise. Basically, stretching the top a bit. It not only makes the top smooth but helps seal the top for a good rise. <br> <br>@dutch981 (because this site keeps complaining about a capcha that doesn't exist). <br> <br>Your bread was probably one of the following: <br> <br>Under kneaded. If it was really crumbly/coarse it wasn't kneaded enough. Also avoid whole wheat as it does the same. The dough should feel really tough. If you over knead it your bread will turn out more tough (think pizza) not dense. <br> <br>Not enough water. Your dough needs to be really tacky and wet. Also cover very lightly with oil. Bread will not double properly if it's too dry. <br> <br>Under/over rise. It needs to have just doubled in size and making an indentation with your finger will have no spring back. This goes for first and second rise, especially the first. You know it's risen too much when it comes out with large air pockets in the top. <br> <br>Too drafty. Try turning the oven to warm for a couple of minutes. It should feel like 90F (or a nice warm day). Turn it off and shut the bread in. The warmth will help it rise at a good pace. <br> <br>Keep trying. You'll quickly learn what the dough is suppose to feel/look like at different stages. The whole process becomes second nature and feels a lot less like work (the clean up is a different story).
I was wondering if a whole wheat flour can be used?
Tried this for the first time. My loaf was really heavy and dense. I think it's because I got impatient on the second rise. Or maybe I over kneaded it. I don't know, I guess the only way to find out is to try it again!
need to see the reply to can I use my electric mixer in this recipe... please thanks
This instructable popped up when I googled how to bake bread back in 2007. I have become an instructable fan since then..... and after many batches of delicious baked bread, of course ! <br> <br>Great instructable !
Interesting. Heard many statements on what flour to use and everybody disagrees :-) <br>I have baked many loafs with regular flour which goes very very well
Can I use electric mixer for the sponge part? :D <br>
Thank you! <br>It was my very first time making bread, and it turned out delightful! We were all very pleased! <br>Great instructions! and photos! I'll be following them again :)
Hi, what if i'd like to keep some dough in the freezer, should i do this after second rising? Will i get same quality bread if i directly put the defrosted dough inside the oven?
WOW! I thought I would never be able to make bread without a machine or a complex method. This was right up my alley. It really is not time consuming, just waiting. You do not have to sit and watch it. Thank you so much, i enjoyed this a lot.
This is my first time baking bread... or anything from scratch really, and it worked really well!! I had a rough start in the beginning due to a poor yeast purchase in the bulk foods section at the grocery store. Apparently, there is such a thing as nutritional yeast, or basically, a kind of deactivated yeast that people just add straight to certain dishes.... I didn't know that. It was a fine yellow powder and it smelled &quot;yeasty&quot; but it made NO bubbles! LOL... so with dry ACTIVE yeast the recipe went smoothly, AND without bread pans! <br><br>So, with this basic recipe, can I throw in some extra sugar and say, cinnamon for some sweet bread, or is there something else I need to know or do before I just start throwing things in the mix?
the thing about cooking and baking is the directions are basically an outline you can adjust pretty much anything in the recipe to your tastes word to the wise though make sure if you adjust something you try it before you serve and always write down what you did so when you get it perfect you'll know exactly what you did right
This was my first attempt at making bread and it was a total success. I cut the recipt in half because I didn't think it could possibly work the first time and it was perfect!

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