Beginners Bread Recipe
This is an easy recipe to practice making bread with for the beginner bread maker.
3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
1 teaspoon salt
1 packet, or about 2 teaspoons yeast
1 tablespoon sugar or brown sugar or honey
2 tablespoons oil
1 cup warm water (not hot, just warm)
White flour is easier to use to make your first batch of dough. Whole Wheat flour makes a good variation though, when you get the hang of it.
1. First you will need a big bowl, or a large pot will work just as well.
2. Measure flour and add to bowl. TIPS - Make sure your flour measurements are level with the top of the measuring cup. Don't pack the flour down into the cup. Just even off the top of it with your finger by brushing off the excess.
3. Next add the dry ingredients salt, sugar and yeast. Using your hands or a spoon or fork, stir the yeast, salt, sugar and flour all together.
4. Next, measure and add the oil.
5. Add the warm water. TIPS- do not use hot tap water. Hot tap water is too hot and will kill the yeast. Warm tap water feels warm to your finger, but not warm enough to scald you. Try to measure the water accurately.
6. Stir the dough with a fork or spoon until it gets sticky and stiff.
7. Next remove any rings or watches you may have on and put them in a safe place.
8. Dig into the dough with clean hands. Work the dough with your hands, right there in the bowl. Scrape the dough off of your fingers as necessary and try to get the dough to all work together into a nice ball.
9. If it is too sticky then add a little sprinkle of more flour. You may need to add up to 1/2 cup more flour, or even more sometimes.
10. If it is too dry, then add a little bit of water at a time, to get it right. Try using just a teaspoon of water at a time.
11. Mix and mash; Mix and mash.
12. When you get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit of flour over the dough, and around the counter, don’t be afraid to make a mess with the flour. It happens to the best of us.
13. Now knead the dough. Press it, fold it, stretch it, and turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.
14. Now let the dough sit on the counter for a few minutes while you wash out the bowl you used to mix it in.
15. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or tablespoon) will be just enough. Place the ball of dough into the clean bowl, on top of the oil. Roll the dough around in the oil, to coat it evenly.
16. Place the dough in a warm spot, or on the counter near the stove. Cover the top of the bowl with plastic wrap or a tea towel. Allow the dough to sit and rise. It may take the dough up to 2 hours to rise. You will want it to double in size. Be patient and give the dough enough time to get as big as it can. Sometimes this happens in as quickly as an hour, but usually it takes longer, especially if the kitchen is cold.
17. When it is well risen, punch the dough down. Put your fist into the dough and smash down to force all the air out of it. Knead the dough again for a few minutes. Long enough to get all the air out of it. Let the dough rest for a minute or two.
18. Now oil or grease a loaf pan, well. A large loaf pan either 9" by 5" or 8½" by 4½" is the perfect size. If you don't have a loaf pan, then use a casserole pan, or a round cake pan. The dough can be any shape. Round bread is sometimes easier to make as a first loaf.
19. Place the dough into the shape of the pan you are going to bake it in.
20. Cover it with a dishtowel or plastic wrap again. Set it aside and let it rise for about an hour to an hour and a half. It should double in bulk again.
21. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30 to 40 minutes. When it is done the top will be golden brown. It will be well risen, and crusty.
22. Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Be careful not to burn yourself. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn't sound hollow, then put it back into the pan and bake it some more. Allow the bread to cool down for a few minutes before slicing it.
23. When you slice the bread be sure to use a serrated (bumpy) edged knife. Gently saw back and forth across the bread like you are sawing a log. Do not press down too hard or it will mash your bread.
*Don’t worry about failing. Practice makes perfect. The first loaf I tried to make was as hard as a rock, and my brothers teased me horribly. But I tried again and it came out wonderful.
