by Christa Dovel

Created on: January 12, 2009   Last Updated: January 28, 2009

Making bread is one of the simple pleasures in life. The art is easy to learn, the results delicious and rewarding. The aroma of fresh bread is heavenly. If you have never made a loaf yourself, it is time to learn how!

Understanding Bread Making

Bread is made from flour, liquid, fat, salt and yeast. Sugar is added to hasten fermentation. Wheat flour has a high gluten content, which stretches to makes an airy loaf.

To make bread, mix the ingredients thoroughly, then knead. Kneading the dough incorporates the ingredients and develops the gluten, resulting in a smooth even texture. After kneading, the dough is covered and allowed to rise until it has doubled in bulk (45 minutes to an hour). It is then punched down and kneaded again to evenly distribute the rising agent, shaped, covered, and allowed to rise again before baking.

To Knead: Fold the dough towards you, then press with the heels of your hands to rock the dough away from you. Give the dough a small turn, and repeat.

Bread is baked to kill the yeast, make a soluble starch and form a pleasant flavor. Bread is baked at 300 375 degrees Fahrenheit. When baking bread, the loaf should continue rising for the first 15 minutes, when it should start to brown, and continue browning for the next 20 minutes. In the last 15 minutes, it should finish baking. When the bread is done, it will not cling to the sides of the pan, and may be easily removed. Rolls require less baking time; about 25 minutes total, but follow the same process.

Making Bread

To get started, don an apron, pull your hair back and wash your hands, then gather your tools and ingredients. You will need a 3 quart mixing bowl, a spatula for mixing, a clean damp tea towel to cover the dough while rising, two loaf pans or a cookie sheet and a wire cooling rack.

BASIC YEAST BREAD

Ingredients:

- 1 tablespoon sugar

- 2 tablespoons butter

- 1 teaspoons salt

- 2 1/4 cups boiling water

- 1 tablespoon dry active yeast

- 6 cups white flour, sifted

-1 egg

-1 tablespoon water

Instructions:

1. Put butter, sugar and salt into mixing bowl and pour on boiling water.

2. When the water has cooled to lukewarm, add yeast and five cups of flour. Stir until thoroughly mixed.

3. Spread cup of flour on work surface, to prevent the dough from sticking to the table, and flour hands lightly. Turn the dough out on the floured surface, and cover with remaining flour.

4. Knead until smooth and elastic, about 15 minutes.

5. Wash and dry the mixing bowl, then return dough to bowl and cover. Let rise in a warm place, until doubled in bulk.

6. Punch down, turn out on work surface and knead again.

7. Divide shape into two loaves or 24 buns. Place shaped loaves in greased pans or on a cookie sheet, cover and let rise again. If making round loaves, bake on a cookie sheet and slash the tops with a sharp knife, right before baking, to ensure they bake evenly.

8. Heat oven to 350*.

9. Mix egg and water, brush on risen loaves, and bake for 50 minutes.

10. Cool on wire racks, slice and enjoy!

Total Time: 3 1/2 hours.

Variations:

-Wheat Bread: Substitute 2 cups of whole wheat flour for 2 cups of white.

-Raisin Bread: When shaping loaves, roll out into a 9" x 18" rectangle. Spread with butter, and then sprinkle with cinnamon, sugar and raisins. Beginning on a narrow edge, roll tightly and seal by pinching the dough together; tuck ends in and place in pan with the seam down. Raise and bake.

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