by Anthony Stemke

Created on: January 13, 2009   Last Updated: June 29, 2010

Do you love to eat fresh baked bread smothered with butter? It is not difficult to bake your own bread once you become familiar with the process. Basically, you will be blending flour, salt, yeast and water together. By following a few simple rules you'll end up with a delicious bread to accompany any meal.

Many people prefer making bread by hand, using the old method, because it reminds them of an ancient tradition. Some even say that it is calming to perform the kneading process.

WHITE BREAD

3-3/4 cups bread flour.

1 package yeast

approximately 1-1/2 cups warm water (about 100 degrees F)

1 tablespoon salt

pinch of sugar

*Check the yeast to ensure it is fresh by placing it in some warm water to see if it will foam up. You can put a little pinch of sugar in the water to help the yeast ferment.

*Meanwhile, measure 3-3/4 cups of unsifted bread flour into a 3 quart round bowl.

*Add a tablespoon of salt into the flour and stir it. Salt is needed to regulate the fermentation.

*Add the yeast mixture and stir.

*Add 1-1/2-cup of warm water gradually into the flour and stir until the dough starts to form a ball. If the dough is very dry, add a little more water.

*Dip your hands in flour. Transfer the dough to a floured board to knead.   Dip the heel of your hand onto the ball of dough. Push it down and away from you. Fold the dough over towards you and give it a quarter of a turn and repeat the process. Continue this process for about 8-10 minutes until the dough no longer feels sticky. It should have a smooth, elastic texture.

*Rub a bowl with a little oil and roll the dough around to coat it all over.

*Cover the bowl and put it in a warm, draft free place. Let it rise for at least one hour.

*When it has doubled in size knead for a minute or two more. Then roll it out and form into a loaf. Put it into a 9x5x3 inch pan and let it rise to double bulk again.

*Preheat your oven to 400 degrees Fahrenheit. Brush the top of the dough with cold water and slash the top in a few places.

*Put the bread in the center of the lower rack and bake for about 45 minutes. When it is done, the top should have a hollow sound when tapped. Remove from oven and let cool on a rack.

If you have a mixer with a dough hook, or a food processor, you can eliminate the hand kneading process. The dough kneads in less than five minutes instead of ten minutes by hand.

OLD FASHIONED BROWN BREAD

3-3/4 cups whole-wheat flour. (Stone ground if you can find it)

1-1/2 packages yeast

2-1/2 cups warm water (about 100 degrees F)

2 tablespoons molasses

1 tablespoon salt

*Put the flour in a large mixing bowl and place in a warm oven, to warm the bowl and the flour.

*Dissolve the yeast in 1 cup of the warm water and blend in the molasses. Let proof or foam up.

*Add another 1/2-cup of water to yeast.

*Combine the flour yeast mixture and salt. Add enough warm water to make a sticky dough (possibly 1 cup, depending on the flour)

*Put directly into a buttered 9x5x3 inch bread loaf pan.

*Cover and let rise in a warm place until it has raised by one-third its original size.

*Bake at 450 degrees F for 50 minutes. When done remove to rack and let cool before slicing.

Why don't you try making bread at home, it is worth the effort. It just might make you a bread-maker for life.

Write your article here

Learn more about this author, Anthony Stemke.
Click here to send this author comments or questions.