I have taught several family members and friends throughout the years how to bake bread. This particular recipe is very simple and uncomplicated. I have all the faith in you to do this. If you've never baked bread before then get ready for your life to change :)
My recipe has been adapted throughout the years and I pulled together a few recipes into one so I do not have any one individual or site to reference but it's pretty similar to a basic white Amish bread.
This recipe makes 2 loaves. (I double to make 4 for my family).
2 cups warm water (too hot and your yeast can die)
3 T sugar (honey will work)
1 T dry active yeast
5-6 Cups all purpose or bread flour
1/3C pure olive oil (any neutral oil will work)
1.5 t salt (might need less if using a table salt)
If you need to proof your yeast then incorporate first 3 ingredients and wait 5 minutes. If yeast has proofed then continue adding ingredients in the order listed, reserving 1/2 cup of flour. I always add my salt last and not directly on top of my yeast as a precaution to not kill the yeast.
If using a kitchen aid mixer, using the dough attachment, process on speed 1 or 2- no higher. Slowly incorporate reserved flour as needed. Flour is a recommended amount and not a hard stop rule. The temperature and humidity in your home will determine how much flour you may need that day. Each bread baking session will differ on how much flour you use each time. This is why I reserve flour to add in as it's kneading in the kitchen aid. Some days I need much more and other days I don't need as much. After several bread sessions you will see how this is true.
Once the dough comes together in your kitchen aid bowl and the sides of the bowl are no longer wet and doughy, let the mixer continue to knead for 5 minutes. Careful to not knead too long. If the dough keeps falling flat, then finishing kneading by hand and incorporate a little flour until a cohesive ball forms.
Let rest in a lightly oiled bowl double the size of your dough to allow room for it to rise. Cover with plastic wrap. The 1st rise will take 1-2 hours so check on it occasionally. The amount of time will depend on how warm your home is.
Punch down and knead a few times to release air pockets. Shape into loaves and let rise for a second time in your oiled bread pans. Second rise can take 30-45 minutes. Careful to not let your bread overrise. You'll know this has occurred if the tops of your loaves look dimpled. The bread will rise more in the oven so you're looking for the second rise to come over the top of the bread pan slightly.
Make sure your oven has been preheated to 350* for at least 15 minutes before you put the loaves in. Also, place your oven wrack to the lower position to allow room for the bread to rise in your oven. Bake 30-35 minutes. Check your bread through the window of the oven and try not to open the oven until the bread has baked at least 30 minutes.
After 5 minutes, remove the loaves from the pan and let cool completely before slicing or storing.
Bread will store in the freezer for several months or on your counter for 5-7 days.
Негізгі бет Bread baking shouldn't be scary or complicated.
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