by Lisa Ann Schleipfer

Created on: March 04, 2008

Tips for making homemade bread

Walk into any neighborhood bakery and it hits you. The aroma. The moist, yeasty smell that instantly triggers a childhood memory. Or an adult one, with lots of butter. There is something so innately satisfying about a homemade, fresh loaf of bread.

I discovered bread-making in my 30s. Tied up in settling down and owning a home, creating bread was something of which I enjoyed taking ownership. I began from memories of my mother and grandmothers baking weekly loaves, but also as a desire for something better than the store-bought bread, which didn't last very long, and became stale or worse, molding before a weeks-worth of sandwiches could be made. So I quite literally, took matters into my own hands. And I found sustenance.

So what does it take for a great loaf of bread to tumble out of your oven? Patience, and a little planning.

Don't Watch the Clock
Lack of patience in small matters can create havoc in great ones.
-Chinese proverb.

Rising bread dough cannot be rushed. Ever. In fact, I tend to wait until 10 minutes after the end of rise times before touching the dough. This is because most instructions for the initial rise (or first rise) say to let the dough rise in a warm place for XX number of minutes "or until doubled in bulk." Size is a better judge than time, so stick with doubling the size of the dough, using the estimated time as a guideline.

Most recipes have a second rise time, usually in the loaf pan, which is shorter than the initial rise. The same rules apply here, the dough should double its size, so use the time estimates as a guideline.

Make sure to allot the proper amount of time for bread-making by calculating the total amount of time needed to prepare the bread. Use the recipe below as an example. If the initial rise time is 1.5 hours and the second rise time is .75 hours-that is 2.25 hours just to let the dough rise. Add at least .5 hours for prep time (including letting the yeast activate and kneading the dough), a 1 hour baking time, and a .5 hour cooling time. This means you need 4.25 hours to make this bread from start to finish.

Check it Once, Check it Twice
A basic rule when following any type of recipe falls under organization. Some tips for good planning:

Before you go shopping, make sure you read the ingredients list, and check the pantry for staple items.
It is a good idea to take a copy of the bread recipe to the store.
Before beginning, be sure to read all the steps in the recipe.
Group ingredients in two

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