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Keep in mind that bread rising time is affected by weather and seasons. In winter, cold kitchens will lengthen the rising time. In summer, or warm weather, hot kitchens will shorten the rising time. So this is a rough estimate.
Quick And Easy White Bread Recipe
This easy white bread recipe actually started out as an Italian bread recipe but as fans of all things bread, we realized this would make a much better white bread. And we were right.
We have prepared this recipe so many times that we finally felt the need to put it up here. It is quick, and it is delicious.
This is also a great recipe if youre just starting out on a new baking journey. Its almost impossible for it to fail and its an awesome win when you pull it out of the oven.
Freshly baked bread is amazing and serving it to your friends and family will bring smiles to everyones faces.
Homemade Bread: Temperature Is Key
Breadthe staff of life, the very metaphor for food and companionshipis a subject shrouded in tradition, lore, and even legend. Baking bread is one of the most ancient practices of civilized society, and has, therefore, had plenty of time to allow some muddled facts to be folded into its production.
Instructions like place on warm countertop or, even worse, thump bottom of bread to see if it is done are commonplace in recipes for bread. But how can we cook bread differently now that we live in a technologically advanced civilization, rather than an Iron-age village? Thermometry, of course. And the thermometer you need for bread is a ChefAlarm® leave-in probe thermometer.
To discuss the finer points of thermometry in bread making, were going to take a look at lean-dough breads as our example. Lean-dough bread is the most basic kind, often composed only of flour, water, salt, and yeast. While the processes may vary from bread type to bread type within the class, they all share the commonality that they contain no fats . Those with butter, oil, or other fats are called rich-dough breads.
The thermal principles involved in bread making are essentially the same for rich- and lean-dough breads, with but one notable exception, and as the lean dough is simpler, we will use one as the template for our discussion.
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Making This Easy White Bread
This recipe is so easy youre gonna have it memorized in no time.
Take out a stand mixer with a dough hook and combine the warm water, sugar, and yeast in the mixer bowl.
After about 5 minutes you should see that the yeast has bloomed. It will look foamy and frothy as the yeast is activated.
Add the two cups of flour with the kosher salt and olive oil and turn up the mixer a bit. Allow it to begin to form the dough.
You will need to add additional flour if the dough is not coming away from the sides. Add a bit at a time until you see this.
When fully incorporated, increase the speed of your mixer to medium and knead for 10 minutes.
After 10 minutes your dough will be ready. It should have a smooth and elastic consistency and be slightly sticky to the touch.
You might also like our No Knead Large Dutch Oven Bread recipe.
Take the dough and shape it into a rough ball. Wetting your hands will make this a snap. Transfer to a greased bowl and allow to rise for 30 minutes to an hour or until it doubles in size.
You will want to let it rise in a warm place. We usually put ours in the oven with the oven light on. This works for us.
Turn the bread dough out onto a lightly floured surface and punch down using your fingertips and allow to rest for about 10 minutes.
After the rest, shape your dough into a loaf by shaping it into a rectangle. Fold the corners in and starting at the top, fold down 1/3 of the way and push together.
Give it a go, you wont be sorry.
What Is The Best Temperature To Bake A Loaf Of Bread
For lean-dough breads the recommended doneness is 190210°F , while rich-dough breads are done at 180190°F . These critical temps are important if you want bread that is cooked through and not gummy in the center but is still moist and tasty.
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Baking The Loaf Of Bread
Preheat the oven to 425 degrees.
Once the is heated and the dough has risen again, slash the top of the dough with a very sharp knife or razor blade .
Place the bread in the oven and bake 30 minutes. The bread is done when it sounds hollow when tapped with the knuckle.
Remove the bread from the baking sheet or pan and allow to cool completely on wire racks before slicing.
Again, let it reach double in size this should take about 30 minutes to an hour.
Answers To Frequently Asked Questions About Baking Yeast Breads
Is there a way to convert bread machine recipes so that I can make them the old-fashioned way?
In general, any bread machine recipe can be converted to traditional methods. A recipe for a 1.5-pound loaf should make one 9 x 5-inch loaf.
What is baking mix? What can I substitute for it?
Baking mix or biscuit baking mix is a mixture of all-purpose flour, baking powder, salt, and other ingredients. It is sold under a variety of brand names, such as Bisquick® and Krusteaz®. We have a recipe for a homemade version: Easy Biscuit Mixture.
How many teaspoons are in a small package of active dry yeast?
There are 2 1/2 teaspoons of yeast in a .25 ounce packet.
Can I substitute active dry yeast for compressed yeast?
You may certainly substitute active dry yeast for compressed yeast in a recipe. The only difference is that you should dissolve the active dry yeast in the liquid ingredients before combining it with the flour. One package of active dry yeast is equal to one cake of compressed fresh yeast. For more info, see Yeast: The Basics.
How should I store my starter?
Can I freeze dough and then bake it later?
Can I freeze bread loaves and rolls? How should I reheat them?
Many people find it convenient to freeze bread loaves or rolls after they have been baked. Wait until they have cooled completely and make sure to double wrap them in plastic bags. When you want to reheat them, wrap the rolls in aluminum foil and reheat them in a moderate oven.
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The Ideal Temperature For Baking Homemade Bread
Homemade bread knowledge is an age-old practice that dates to 2000 BC. The Egyptians were the pioneers of baking fermented bread before other baking methods began. In New Zealand, bread was among the earliest foods regulated through their Bread Ordinance and Sale of Bread Act of 1863. During those days, New Zealand settlers used two processes to bake bread the Mechanical Dough Development methods and Bulk Fermentation method.
The latter method involved leaving the dough to rise for two hours until it can be divided into the desired sizes a practice that remains relevant even today. The mechanical Dough Development method, on the other hand, involved mixing the dough at high speed to reduce the time it needs to rise to ten minutes.
During these days, bread was baked in communal ovens, large masonry ovens, or open fire. The massive masonry ovens yielded great results, but the open fire baked loaves that were inconsistent in flavor, texture, and doneness because it was difficult to maintain the required homemade bread temperature.
Modern inventions have made it somewhat easy to bake homemade bread. With electric ovens, bakers can easily regulate the temperature throughout the process of preparation, proofing, and baking. Whats more, the ThermoPro food thermometers allow bakers to control the temperature more accurately to enhance the fermentation process and achieve more consistent texture. The discussion further elaborates everything about homemade bread.
Now Its Time To Microwave Cook The Dough
With this method you dont exactly bake bread because we use a microwave at this stage. After 4 hours in a warm place you should have a well risen loaf which needs to be handled with care. It will now be ready to cook in the microwave but be gentle when loading it in because if you bump it at this stage it may collapse and the shape will be lost.
For this size loaf set the time at 15 minutes and the power to 8
As a rough guide allow approximately 1½minutes per ¼lb of dough but keep the power at 8. I never cook anything above power 8 because of fear of scorching.
After cooking it will look much the same as before, it may shrink a little but it will be hot so leave it standing for a minute or two before sliding a knife around to clear it from the container. Then turn it upside down and shake it out. When out roll it over to be the right way up so as to keep its shape.
I manage things so as to have a queue of loaves before switching on the conventional oven. I set the oven to full, which, for me, is just 225 deg C. If you are outside of the European Union, you may have a cooker that will go higher. This will mean that your baking times for this can be shorter where as in the EU to get a good crust I suggest 15 minutes.
Take the grill shelf from the grill pan and place it in the oven for the loaf to sit on, rather than using a baking tray, this will ensure crusting on the bottom of the loaf.
So there we have it.
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What Oven Temperature To Bake Soft Rolls
Soft bread rolls are baked at 250C for 10-12 minutes. The rolls should be placed on a shelf thats close to the top element of the oven. If you cant do this with your oven, finish off under the broiler for the last 2-3 minutes. The heat quickly caramelises the sugars on the top surface. This makes a thick coloured crust and a soft, moist crumb.
Exact Answer: 1 Hour 20 Minutes
Duration to bake banana bread is a question that has plagued first-time bakers.
The delicious treat is dense and fluffy. The duration also depends on how one likes the bananas in the recipe- mashed or whole.
It is also important to find out what might be wrong with the banana bread and why it isnt browning as it should.
The best thing about Banana Bread is it tastes like good quality memories, and its part of what makes cooking fun.
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There Is Too Much Water In Your Dough
One of the most common causes for a loaf of bread to collapse is adding too much water to the dough as you mix it. Water is a needed ingredient in the bread dough, as a strong gluten mesh needs well-hydrated flour to be created.
But if there is too much water in your dough, this moisture can cause the bread to collapse as it cools after baking. This is especially true with quickly made loaves of bread as these types of quick bread recipes need the dough to be dryer to avoid shrinking when its cooling.
If your bread dough was too wet, then adjust the recipe for next time and see if that helps stop your bread from collapsing, or you can try baking the bread for a little bit longer as this can help evaporate some of that moisture.
But Do You Really Need A Thermometer
Now, you might think that you can gauge if your bread is done by appearance, but Maggie warns that looks can be deceiving, particularly with large loaves, breads made with wheat or rye flours, loaves that are egg-washed or even breads that use chocolate like this babka.
With a big crusty bread or ones with darker dough like pumpernickel, it can be hard to tell whats going on inside, Maggie says. Dont go by sight!
Instead, Maggie recommends sticking a quick-read thermometer into the center of the loaf .
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How To Bake Bread
For the last six months or so I’ve been learning how to bake bread. I have always had issues with bread – adding too much flour, not adding enough, kneading problems, not baking it long enough, etc.The only way I’ve been able to do it perfectly every time before now has been to use Jim Lahey’s No Knead Bread recipe, which is great – but it takes forever! Plus, it creates a chewier, more artisan style bread that has a very open crumb – not always the best for sandwiches or for storing for a few days – it can get really tough!After I decided I wanted to make quicker bread, I started using Jamie Oliver’s basic bread recipe from his book “The Naked Chef” – which got me pretty close, but I have started using that recipe only as a pizza dough. It makes really excellent pizza dough. :DI also dabbled on the King Arthur Flour website and tried various recipes from around the internets, and finally thought “I should check Instructables!”I came across craftknowitall’s whole wheat bread recipe and decided to try it. I didn’t have everything and decided to modify it slightly – but I’ve made it several times this month, and I now I’m cranking out perfect bread! The bread this recipe makes is perfect sandwich bread.In this instructable I’ll try to explain all the things I’ve figured out that no one told me. I hope it will be a help to any of you other bread noobs out there. 😀
- 1 tablespoon oil
- 1 tablespoon honey or white sugar
- 1 teaspoon salt
How Long To Bake Banana Bread
|Fever or Flu||1 Hour|
Baking times can vary according to how deep the bread pan is. A loaf pan thats 3 deep should bake for 45-50 minutes at 350 degrees Fahrenheit.
Baking banana bread does not usually require very precise cooking times but rather a more careful eye, so it doesnt overcook or burn during its baking process. The average time taken is 1 hour 20 minutes.
A golden brown will develop when the bread is ready, and once this has happened, turn off the oven and remove it from the pan for frosting or storing in an airtight container with wax paper between each slice of thinly sliced sandwich-style peeled bananas.
If one is looking to make this without any help, then bakers need to consider that yeasted banana bread needs about one hour in the oven.
Baking time and temperature vary according to the ingredients and the oven used. Generally speaking, it is advisable to cook banana bread in a preheated 350-degree Fahrenheit oven on an ungreased cookie sheet for about 1 hour 20 minutes or until it is golden brown.
If the recipe does not specify, start by placing the pan on top of a tray of water that has been heated, thus creating faux steam or a moist environment inside the oven while one bakes this delicious treat.
To prevent the crust from becoming too dry, some cooks recommend brushing some milk onto its surface while baking it.
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Proof Bread In The Oven
You may be wondering, can I really use my oven to proof bread? The answer is yes! Our go-to method for proofing bread when its a bit cold inside is to pop the dough in the oven. And nopeyou wont be turning it on!
To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the doughexactly what you want for a good rise.
If your bread requires a longer proof, like this chocolate babka, I recommend refreshing the hot water every 30 to 45 minutes to keep things working.