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Home Cooked Bread Made Easy

Whether we want to indulge in fresh garlic bread, or deliciously made treats with scrumptious fillings, bread is sure to please even the pickiest eaters. By far, the best bread of all is the one that sends a mouthwatering aroma through the entire neighborhood. Making homemade bread is actually not very difficult at all. It takes some time, but only to allow the ingredients to fully activate.

Tools of the Trade

Bread has been around for centuries. Years ago, bread makers used simple utensils like wooden spoons and large bowls to mix their ingredients together. Today, we have fancy whisks, electric mixers, and even bread machines at our disposal. I've tried making bread both ways, and am convinced that the people of long ago had it right. Simple tools make the best loaf of bread.

The tools I prefer are: large glass bowl, wooden spoon, dinner fork, open counter space, cotton cloth, pizza stone, non-stick cookie sheets and loaf pans.

Time to Put Your Feet Up

Making bread is a process. It takes very little time to actually work each step. While I let the yeast activate, I have time to water the garden. After the yeast has activated, I spend a few minutes mixing in my ingredients and kneading the dough. Once the dough is made, I have time to put my feet up and read a book while the yeast goes to work, making my bread rise for the next hour or two. When the dough has successfully risen, I spend 15 to 30 minutes shaping it into braided loaves. Using a loaf pan or making rolls takes less time. This gives me the perfect opportunity to check my email, while the bread bakes in the oven.

Technique and Artistry in Bread

When making bread, it is important to activate the yeast properly. I put about a tablespoon of yeast in my glass bowl with a pinch of sugar. I add about a cup of warm water to the yeast, letting it sit for 5 to 10 minutes, until the yeast foams across the top of the bowl.

Once the yeast is activated, I add a tablespoon of oil, a teaspoon of salt, an uncooked scrambled egg (optional), and 4 to 6 cups flour. I add the flour gradually, mixing it in thoroughly with my wooden spoon, until a nice dough forms.

Once the dough is formed, I knead it on a floured counter, punching it down, pulling it toward me, turning it counter clockwise, until the dough is firm, but retaining elasticity. I wash and grease my glass bowl, place the dough in it, and cover it with a cotton towel so it can rise.

After the dough has doubled in size, I punch it down to let the air out. I proceed to make 3 fist sized balls, roll them out, pinch them together at the top, and braid them, securing them tightly at the bottom. I place them on my stone or cookie sheet, brush them with egg, and bake them in a 375 degree pre-heated oven until golden brown, about 40 minutes. I cool them on a rack.

Easy Bread Recipes

Using the ingredients above, I can make sweet rolls by simply rolling the dough out flat, into a rectangle. Sprinkle it with cinnamon, brown sugar, and dot with butter. Roll it up in a spiral, and cut it into individual cinnamon buns before baking. Herb bread is made by adding 2 to 3 teaspoons of finely chopped garlic and herbs to the liquid, before mixing in the flour, and shaping loaves.

Learn more about this author, M. J. Joachim.
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