Yeast Breadstuff For Beginners

COME ON, BE BRAVE!!!
YOU CAN MAKE GREAT BREAD !!

I've been making this breadstuff recipe (at to the lowest degree ane time a week) for nearly xl years in addition to it has never failed me. It is a basic, no frills, white breadstuff that goes together inwards minutes in addition to is nearly fool proof. 

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4 to five cups Better for Bread Flour (see greenback below nigh flour)
4 tablespoons granulated sugar
1 Scant tablespoon of tabular array salt
2 envelopes of rapid rising yeast (see greenback nigh yeast)
4 tablespoons vegetable or canola oil
2 1/2 cups real warm (not hot) H2O (about 120 degrees)

In the bowl of a stand upward mixer, house 1 loving cup of breadstuff flour, 2 packets of rapid rising yeast, 4 tablespoons of granulated sugar, 1 scant tablespoon of tabular array table salt in addition to four tablespoons of vegetable or canola oil.

Stir together, therefore add together 2 1/2 cups warm water. Mix amongst spoon in addition to allow it all sit down for nigh 10 minutes to "bloom" the yeast.

If yous are concerned nigh the temperature of the H2O inwards this recipe, yous tin purpose an instant read thermometer, but it is NOT rocket scientific discipline in addition to later yous brand breadstuff a few times, yous volition acquire precisely what the H2O temperature is supposed to experience like, just past times belongings your manus nether the running tap water. It should live nigh 120 degrees (I telephone telephone it "baby bottle warm") 😉



After the yeast-dough has "bloomed" for nigh 10 minutes, start adding the residue of the flour...1/2 loving cup at a time, mixing amongst a sturdy spoon inwards betwixt each addition. When the dough gets likewise thick for your spoon, attach a dough claw to your stand upward mixer in addition to plough it to low.

NOW HERE IS AN IMPORTANT TIP

When adding flour (at this stage) something I telephone telephone "dough shag" is (can be) your enemy. If yous stimulate got added likewise much flour, likewise fast, yous volition acquire "dough shag" or dry out shaggy pieces of dough.

Click on this adjacent photograph therefore yous tin encounter the dry white sections adjacent to the moisture sections of dough. 

Click on the photograph to encounter the
shag to a greater extent than clearly

 Shag is non totally a bad thing, it is but a clue that it is NOT time to add together to a greater extent than flour yet. NEVER ADD MORE FLOUR IF YOU CAN SEE SHAG.

Here is some other photo, encounter the shag?

I intentionally added the flour a footling likewise apace (in this adjacent photo) so yous could encounter what I hateful past times "shag".

Click on photo

 Don't panic if yous encounter shag, just proceed "kneading" amongst your dough claw (or past times hand) in addition to the shag volition eventually contain into the moisture dough. 

Don't add together to a greater extent than flour until your dough looks to a greater extent than similar this:

When acquire all the flour worked into the dough, allow your machine knead the dough (gently, on a depression setting) for nigh 6-8 minutes (or past times manus for 6-8 minutes).

Stop your mixer every ane time inwards a spell in addition to clitoris all the dough off of the dough hook, scrape downwards the within walls of your bowl in addition to plough the ball of dough completely over in addition to start the mixer again. You volition demand to practice this a few times until the shag totally disappears in addition to the dough clings together inwards a dainty semi-solid "glob".

At the cease of 6 to 8 minutes of kneading, (exact fourth dimension is non critical), the dough should stimulate got worked itself into a shine ball that stays on the dough claw when yous heighten the claw out of the bowl. The interior walls of the bowl should live fairly build clean in addition to should await similar this:

See how the dough ball has "cleaned" all of the footling bits off of the bottom in addition to sides of the bowl? This is what yous desire to see. The dough volition non live mucilaginous in addition to it volition experience sort of similar warm "Play Doh" when yous behave on it. 

When your concluding dough is smooth, take away it from the dough hook, shape it into a ball in addition to house it inwards a greased bowl (I just purpose a footling vegetable spray). Then spray the transcend of the dough amongst a footling more, in addition to embrace it amongst plastic:

 Place this covered bowl of dough inwards a dainty warm house inwards your kitchen. Room temperature is OK, but if yous stimulate got a warmer house (less than 100 degrees) house it there. After an hour, your dough volition stimulate got doubled inwards size.

Your dough should await
like this later an hour
(doubled inwards size)

After the dough has doubled inwards size, plough it out onto your counter. Some people tell flour the counter at this stage, but I NEVER do. Push all of the air out of the dough in addition to embrace it amongst an inverted empty bowl (or plastic wrap) in addition to allow it sit down for fifteen minutes to relax (this volition brand your dough much easier to grip when yous drive to shape it).

Depending on how yous desire to shape your dough, follow these full general directions:

If yous are making loaf breadstuff for slicing, cutting the dough into 2 or 3 equal pieces, depending on how large your loaf pans are. I similar to purpose 9"x 5" loaf pans (this recipe makes 2 loaves).

Roll each slice into a rectangle about 8"x 10" (size non critical). Starting at the curt end, coil it upward tightly into a log in addition to pinch all of the "seams" shut. Place inwards a greased loaf pan (I purpose vegetable spray) in addition to therefore I spray a footling to a greater extent than on the transcend of the formed dough. 

Cover loosely amongst plastic twine in addition to allow it heighten for 1 hr or until it is doubled inwards size. Bake at 400° for 25 minutes. Remove from pan forthwith in addition to brush transcend amongst butter (optional) in addition to allow it cool on a baking rack.

If yous are making rolls, just pinch off pieces nigh the size of a golf game ball, coil them into a circular shape in addition to house them inwards a greased 9" baking pan amongst sides of the "dough balls" almost touching. Spray a footling vegetable spray on transcend in addition to loosely embrace amongst plastic. Let heighten for an hr or until doubled inwards size. Bake at 400° for eighteen minutes or until golden. Remove from pan in addition to brush tops amongst butter (optional) in addition to allow them cool on baking rack.

 

Hamburger Buns

Sandwich Rolls 

This breadstuff freezes 

very well



NOTE ABOUT YEAST

The form of yeast yous purpose makes a HUGE difference. Not the BRAND of yeast, but the KIND of yeast.I recommend QUICK RISE (also known every bit instant yeast or breadstuff machine yeast)

Regular Active Dry Yeast industrial plant good too, 
but it takes longer to "bloom" AND raise. You volition stimulate got to dissolve it inwards 1/2 loving cup warm H2O for 10 minutes BEFORE yous add together to the recipe.

Whatever form of yeast yous use, just be 

sure to banking corporation lucifer the expiration appointment on the yeast!!!!!!!!!!!

Make certain yous purpose a 
HIGH GLUTEN (BREAD) FLOUR,
this is extremely important.

I made mediocre breadstuff for years, until I discovered these 2 BREAD FLOURS; they made all the divergence inwards the world.

Personally, I similar the

Gold Medal Flour the best!!

If your flour is half dozen months old, THROW information technology OUT!!

NOTE ABOUT DOUGH RISE: Some people stimulate got granite counter tops which are commonly cool to the touch. This volition final result the length of fourth dimension your breadstuff takes to raise. I advise that yous abide by a warmer place to allow your bowl of dough heighten than on granite. You tin also house a dainty thick towel on your granite counter transcend in addition to allow your breadstuff pan sit down on transcend of the towel. Make certain at that topographic point is no draft inwards the expanse where yous allow your dough raise.

I promise yous give this recipe a try, it actually is fun ane time you get over the "nervousness" of breadstuff making. You tin purpose this recipe to brand sandwich bread, breadstuff rolls, breadstuff sticks, pizza dough  in addition to a million other things........come on, yous CAN brand bread....be brave in addition to stimulate got fun!!

ENJOY !!!!!