The Homemade Bread Cookbook

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Table of Contents
$ll $bout %read
&nderstanding the 'inds of %read
%read (ormulation and )ore
%read *ourdough and +eavening
%read )aking , $bout (reshly )illed -rains
(amiliari.ing %aking /ngredients
0n %read )aking ingredients
1he %read leavening 2rocess
Yeast 343
How to )ake %read
Homemade %read )aking 1ips
)aking Homemade %read
1he 2rocesses of )aking 5hole 5heat %read
6omparing *ourdough and *ourbread
How to )ake %anana %read
How to )ake %read 6rumbs
How to )ake 6innamon %read 7olls
)aking 6innamon %read 7olls
How to )ake 6innamon %read
How to )ake (lat %read
How to )ake 5hite %read
How to )ake 5hole 5heat %read
)aking *ourdough
*ourdough *tarters and %read 7ecipes
1he *ourdough *tarter 7ecipe
+inks
All About Bread
%read can come in different flavors, forms and si.es. However, they
are typically all the same. You should know more about the different
kinds to learn the many ways of making them. 1he more you
understand the features and characteristics of dough, the better the
"uality of your products. (ind out more about bread and see how
much more you can add to create your own special taste and design.
5hat is %read8
%read is a basic food prepared by cooking water and dough of flour
and potentially other ingredients. 9oughs are generally baked in the
5estern world and several other countries. /n other cuisines, bread is
fried, steamed or baked on a hot skillet. /t can be unleavened or
leavened too.
*alt, leavening agents and fat like baking soda and yeast are basic
ingredients. %read may also have other ingredients like egg, sugar,
milk, spice, fruit like raisins, nuts like walnuts, vegetables like onion
and seeds like poppy seeds. %read is among the oldest prepared
foods in the world, dating back hundreds of years. +eavened bread
can also be traced back to prehistoric periods.
)ore $bout %read
(resh bread is ac"uired for its "uality, aroma, taste and te:ture. /t is
important to maintain its freshness to keep the food appeti.ing.
%read that has dried or stiffened past its ideal state is known to be
stale. 7ecent bread is usually wrapped in plastic or paper film. /t
may also be stored in a container like a breadbo: to keep it from
drying. %read kept in moist and warm environments is prone to mold
growth. %read that is kept at low temperatures like being placed
inside a refrigerator can grow molds slower compared to bread kept
at room temperature. 1his will turn stale immediately because of
retrogradation.
1he crumb is described by culinary e:perts and bakers as the soft
inside part of the bread. 1his should not be mistaken with small
pieces of bread that usually fall off called crumbs. 1he outside hard
part of the bread is known as the crust.
*erving %read
%read can be served regardless of temperature. $s soon as it is
baked, it can eventually be toasted. %read is usually eaten using your
hands or a knife and fork. /t can be eaten independently or together
with other food and sauces like gravy, olive oil and sardines. /t is
also best served as a sandwich with cheese, vegetables or meat
contained in between.
$bout the 6rust
1he crust of the bread is created from e:posed dough during the
cooking procedure. /t is browned and hardened from carameli.ation
of the proteins and sugars using the intense heat at the surface of the
bread. 1he nature of the bread crust is different, based on the kind of
bread and the manner of baking. 6ommercial bread is baked using
#ets the steam towards the bread directly to make a nice crust. *ome
bread crusts are unpalatable, especially among children. 6rusts
always have a different color compared to the rest of the bread.
Understanding the
Kinds of Bread
1here are several types of bread, each also having its own special
features and characteristics. %read can be eaten in different ways.
2eople around the world prefer certain types of bread, depending on
their basic needs and personal preferences. &nderstanding the
"ualities of each will help you learn how to prepare them better and
with less problems.
1he 9ifferent 1ypes
%read is a popular food in many societies. Every $sian society
prefers steamed bread or noodles or rice. %read is usually made
using wheat,flour dough cultured with yeast, risen and baked inside
an oven. 0wing to the high levels of gluten, common wheat is the
most basic grain used to prepare bread, although bread is also
created from flour of other e:isting wheat species like emmer,
durum, spelt, mai.e, rye, oats and barley. 6ommon wheat is usually
made for creating white bread. 0ther types of wheat are capable of
creating black bread of good "uality. *pelt bread is widely consumed
in European countries. Emmer bread is a staple food in the )iddle
East. 6anadian bread is known for its healthy consistency and high
protein content.
'nowing the %reads
5hite bread is created from flour that only has the center part of the
grain, called the endosperm. %rown bread is created using 34; bran
and endosperm. /t can also mean white bread with coloring added
like caramel to provide a brown color. 1his is also known as wheat
bread. 5heat germ bread has provided wheat germ for more flavor.
5holemeal bread has the entire wheat grain or the bran and the
endosperm. /t is also known whole grain or whole wheat bread,
especially in <orth $merica.
)ore %read
5holegrain bread is similar to wholemeal bread or to white bread
with whole grains added to boost fiber content. 7oti is described as
whole wheat bread consumed in *outh $sia. $nother 7oti variant is
called <aan. -ranary bread is created from granary flour. /t is
created using brown flour or malted white flour, whole grains and
wheat germ. &nleavened bread does not have yeast and does not
rise. 7ye bread is created with flour using rye grain of different
levels. /t has higher fiber content compared to other bread types.
=uick breads are chemically leavened breads, usually having both
baking powder and baking soda, plus a balance of alkaline
ingredients and acidic ingredients. *ome of the e:amples include
muffins, pancakes, waffles and %oston brown bread.
$mong 6ultures
1here are so many variations of bread such as chapattis, pitas,
biscuits, naan, bagels, tortillas, brioche, baguettes, puris, lavash and
pret.els. 1ortillas are staple food in )e:ico. 1here is also the pan
dulce and bolillo which are commonly eaten by )e:icans during
breakfast. /n the 2hilippines, peple eat pan de sal which is rounded
bread. /n *pain, bread is referred to as pan. /n 2eru, sweet bread is
eaten together with hot chocolate and butter.
*cottish people eat plain bread which is taller and thinner. 1he
(rench eat pan bread used for toast or for making stuffing. /talians
have several breadmaking recipes and usually eat large loaves and
breadrolls.
Bread Formulation
and More
/f you want to successfully make bread, you have to know more
about its composition and chemistry. 1here are different ingredients
that have relative effects to the process. 6hoosing the right ones will
result to delicious bread with good form that keeps for several days
or weeks. You have to learn the balance between the ingredients to
get the most benefits possible.
$bout %read 6hemistry
1he amount of flour and water is very important when making
bread, since these change the crumb and te:ture of the bread.
2rofessional bakers use a system of percentages called %akers>
2ercentage when following recipes and making formulations. 1hey
measure all the ingredients according to weight instead of volume.
)easuring by weight becomes more accurate and consistent,
compared to volume measuring. 9ry ingredients are also easier to
measure when weighed.
(lour always has 344; and all other ingredients get a percentage of
that amount according to weight. 1he common table bread in
$merica uses about ?4; water, leading to light and finely te:tured
bread. $ lot of artisan bread formulas also have 64; to @?; water.
/n yeast bread types, high water percentages lead to 60 bubbles,
plus a coarser bread crumb. 0ne pound of flour will result to a
regular loaf bread or french loaves.
'nowing %read (lour
(lour is a product created from grain which has been ground into a
powdery consistent form. (lour gives the primary structure to the
final baked bread. 6ommon available flours are created from barley,
mai.e, rye and other grains. 5heat flour is the most commonly used
for breads, with each of the grains giving protein and starch to the
resulting product.
5heat flour, aside from its starch, also has A water soluble protein
groups, globulin, albumin, proteoses and non,water soluble protein
groups called gliadin and glutenin. 5hen flour mi:es with water, the
water,soluble proteins dissolve, which trigger gliadin and glutenin to
create the structure of the remaining dough. -lutenin creates strands
of long thin and chain,like molecules when kneaded, while gliadin
creates bridges between glutenin strands. 1he networks of strands
create by the proteins are called gluten. -luten boosts the "uality
of the dough.
$bout %read +i"uids
5ater or any other li"uid can be used to create the flour and turn it
into dough or a paste. 1he volume of li"uid needed will change
between recipes, although a ratio of 3 cup of li"uid to A flour cups is
basic for yeast breads. 7ecipes using steam as a main leavening
procedure can have li"uid content in e:cess of 3 part li"uid to 3 part
flour according to volume. $side from water, other li"uids can be
used such as fruit #uice, dairy products and orbeer. 1hese can provide
added fats, sweeteners and leavening components.

%read 7ecipes
%read recipes will differ, but it is important that you stick to the
ratios provided. You will find that later on, you can change the
amounts slightly to get the right consistency, flavor and te:ture that
you prefer. *ome countries have varying components to provide
more uni"ueness and creativity to the mi:.
Bread Sourdough
and Leavening
1here are different agents used to make bread, thereby resulting to a
variety of characteristics and properties. 1he yeast does not produce
the sour taste of sourdough. /t is actually lactobacillus, wherein the
yeast lives in symbiosis. 1he lactobacillus feeds on end,products of
yeast fermentation, in turn, creating the culture that goes sour
through the e:cretion of lactic acid. 1his protects everything from
spoiling.
$ll breads before were sourdoughs, and the leavening process was
not fully known until the 3Bth century. 0nly with the development of
microscopes did scientists find out that dough can rise through
microbes. 1he strains of yeast have been chosen and packed as
%aker>s Yeast. %read created using %aker>s yeast is not sour due to
the absence of the lactobacillus. 1he yeast was then embraced by
bakers all over the globe.
)ore on *ourdough %read
*ourdough breads are usually made using sourdough starter. $
sourdough starter is a culture of lactobacillus and yeast. /t is a
pancake,like flour and water mi:ture wherein the lactobacilli and
yeast live. $ starter can be managed nonstop by regularly eliminating
a part then refreshing by adding water and fresh flour. 1here are
starters owned by families and bakers that are many generations old.
*tarters can be ac"uired by getting a piece of starter and growing it.
1hese can also be made from nothing. 1here are groups online who
can send you starters. 0ther companies also can send you starters
through mail order.
0ther procedures can also be done to bake and culture sourdough. $
more traditional approach is the process followed by peasant
families all over Europe in the past. 1he family usually bakes on a
regular basis, like once a week. 1he starter is saved from the dough
made the previous week. 1he starter is then mi:ed using the new
ingredients, and the dough left to rise. $ piece of it will be saved to
become the starter for the following week. 1he others are formed
into loaves and marked with the family sign. 1he communal ovens
will evolve into bakeries, with people beginning to speciali.e in
bread baking.
0n %read %acteria
*alt,risen bread uses a type of bacterial leavening that does not need
yeast. Even though the leavening action is not consistent and needs
close attention to the incubating conditions, the bread is become
more common because of its special cheese,like flavor and smooth
te:ture.
(ats and 2reparation
(ats like vegetable oils, butter and lard can change the gluten
development in breads by lubricating and coating the single protein
strands and helping in holding the structure together. /f there is too
much fat inside the bread dough, the lubricating effect usually leads
the protein structures to separate. 1he greatest leavening action is
achieved by using fat content of A; by weight.
%read preparation among cultures will vary. 1he crusts, body and
te:ture will change depending on the ingredients used and the
methods incorporated. *ome bakers will use special personali.ed
methods to give it a sense of originality that no other can copy.
Breadmaking: About
Freshl Milled
!rains
%readmaking is both an art and science. You have to understand the
process, as well as the ingredients you are using to make the
healthiest and freshest breads possible. You may not reali.e that time
is a very important factor to consider to avoid rancidity and other
problems when milling and baking. Here are some more tips about
freshly milled grains and how you can prepare these to get the best
results.
$bout )illed -rains
1here are ? vitamins, proteins and minerals, plus high fiber from
freshly milled flour of whole grain berries. *ince grain is naturally
preserved inside its shell, it is vital to preserve the entire grain until
the final moment to get the most nutrients possible. <atural
occurring vegetable oils are encapsulated so that these do not spoil
"uickly in the whole grain kernel.
$s soon as these are milled, flour can get rancid in a short time,
because vegetable oils are released. $ number of studies present that
vitamin loss happens within A hours after milling. 1o make the
healthiest breads, you have to mill and bake within A hours. (lours
left on the shelf for several months have already lost parts of their 6
and % comple: vitamins.
9urum 5heat, Hard 5heat and *oft 5heat
9urum wheat contains high levels of protein, although these create
lemon yellow mealy flour referred to as *emolina, such as the one
used for making past. 'amut can also be used to make pasta. Hard
white spring wheat, referred to as 2rairie -old and -olden C6 can
also be used to make bread. 1his is a hybrid, wherein the bitter
compounds of the bran are bred out. 1he grain is lighter and sweeter,
making it an ideal ingredient in making pi..a dough and (rench
bread. *oft white winter wheat is referred to as pastry wheat and is
used for cookies, pies, pastries, biscuits, muffins and cakes.
1he high gluten grains are kamut, spelt and hard wehat. 1hese result
to high rising breads containing high levels of protein. Hard wheat
can also make yeast bread. 'amut grain and spelt grain lead to
yeasted breads. 1here are several other nutritional grains, although
these should be mi:ed with wheat to create yeast bread.
)ore on -rains
6hanging the grains used can lead to a certain recipe. (or e:ample,
34; to 4; of rice flour results to crunchier cookies. )i:ing soft
white wheat and red wheat :A leads to soft yeasted rolls. )i:ing oat
flour and soft wheat 3:A leads to cake flour ideal for a very delicate
chiffon cake. 0ther flours like grains or beans can be substituted for
wheat flour in bread recipes, in turn, presenting its own special
features. *pelt and kamut do not have ade"uate gluten inside to
successfully raise yeast bread. You can add 3/6 cup of wheat flour to
the mi: to get high rising breads.
0n 5heat (lour
5heat flour has the highest gluten, a type of protein. /t is also that
portion of the grain that leads to elasticity, when kneaded. 1he
substance trapping the carbon dio:ide provided by the fermenting
yeast provides rise and te:ture to the bread.
Familiari"ing Baking
#ngredients
)aking bread will involve a variety of ingredients and tools.
&nderstanding the effects of each one will ensure that you make
bread that is flavorful and of good "uality. You may be surprised to
know that some of the most common ingredients can change the
nature of the bread drastically even with mild application. You can
ac"uire these in many outlets, the internet and through local dealers.
Here are some more tips about baking ingredients.
0n *weeteners
+i"uid sweeteners help provide more taste to the bread. Honey and
molasses are some of the most common options. *weeteners provide
moistness to the bread as well, giving it a better appearance and
longer shelf,life. *weet things also feed yeast. You can also use
barley malt syrup. 5hen using honey, be careful about using very
high temperatures, since it can scorch and brown the bread. 3/A cup
of honey for every loaves is recommended.
$bout *alt
*alt generally boosts the flavor of the bread and manages the
fermentation process. %read without salt becomes flat and tasteless.
9o not add salt to the li"uid wherein the yeast is dissolving since this
can prevent yeast growth. You can use real salt, earth mineral salt or
unrefined sea salt. &se 3 tablespoon for every loaves. $ lot of
recipes re"uire less.
0ther 2resent /ngredients
+ecithin comes from soybeans and helps keep bread soft and moist.
/t slows down the o:idation of the li"uid components and functions
as a binder. +ecithin appears in li"uid, granular or powdered form.
3.? tablespoons of granular or li"uid per loaf is enough as a binder. /f
you use the powdered form, make sure to follow the guidelines
written on the can.
)alt, barley malt syrup or diastatic malt powder are sweet
derivatives of toasted barley. 1hese provide nutrition and boost
te:ture, shelf life and appearance. E:change 3 tablespoon of
sweetener in the recipe together with tablespoons of syrup and 3/
teaspoon of powder. /f you put in too much, your bread can become
gummy, very sweet or bitter and dense. Dital wheat gluten or gluten
flour is taken from high protein wheat. /t also serves as a binder,
resulting to dough becoming more elastic.
/f the flour is lower than 36; protein, you need to add more gluten.
-luten also aids in the compensation of damage done to bread gluten
because of the #agged edges of the bran, happening during the
milling procedure. 3 to tablespoons for every loaf is ade"uate. 1oo
much gluten flour will lead to bread becoming rubbery and tough.
(inal /ngredients
0ats or oatmeal provides added moistness and crunch to bread. 1his
will lead to good toasting bread. You can add 3 cup of rolled oats for
every loaves. 2our 3 to cups of boiling water over the rolled oats
and allow to cool. 5hey in li"uid or powdered form is a dairy by,
product. /t contains a lot of milk sugar, protein and minerals. /t also
helps in the browning process and sweetens the bread a little.
$n Breadmaking
#ngredients
You can use different ingredients to make bread. /t is important
understand the characteristics of each, so that you can fully take
advantage of the process, thereby adding more flavor, te:ture and
"uality. Each ingredient will determine a certain feature which will
be displayed by the bread as well. Here are some tips about the
things you can use.
$bout Yeast
Yeast is a living plant. /t is a microscopic fungus that makes the
bread rise as a result of its presence. /t will re"uire food, warmth and
moisture to grow properly. 1emperature should be around 344 to 334
degrees ( to get the best results. 5ater is good, as well as honey,
sugars and molasses. Yeast can ferment sugars into alcohol and
carbon dio:ide. 1he gas is then trapped inside the gluten network,
leading the bread to rise until all the o:ygen is consumed or the yeast
is killed through over fermentation or baking.
1he two common yeast types available are instant yeast and regular
active dry yeast. 1he two have been dried to deactivation, although
the yeast cells are not destroyed. /nstant yeast dried at lower
temperatures can produce more live cells and are fast to act when
water or flour is added. 6ompared to active dry yeast, instant yeast
does not have to be dissolved or proofed in warm water. 1his can be
added together with the flour after the initial cups of flour have
been added.
0n $ctive 9ry Yeast
$ctive dry yeast has a tough outer shell that re"uires warm water
and sweetener to get softer for ? to 34 minutes before you add other
ingredients. -lutathione in wheat germ can break down gluten. /t is
also present in yeast in minimal amounts. /t does not affect the bread
"uality, considering that it remains in the yeast cell. &nder adverse
conditions, glutathione can leak out. 1he dissolving water should not
be cooler than 344 degrees ( if you are using active dry yeast.
-lutathione tends to leak out of the yeast cells very "uickly in cool
water, leading to weaker dough strength. 1he instant yeast ensures
that the batter or flour temperature has a minimum temperature of @?
degrees ( when you add the yeast. /f the freshly milled flour is warm
or over 34 degrees (, the li"uid should be cooler than B4 degrees (
to avoid overheating the dough and destroying the yeast.
'nowing the +i"uids
5ater is the cheapest, fastest and easiest li"uid to use. 1he te:ture of
the grain tends to be chewy, and the flavor, more obvious by adding
water. )ilk helps make bread rise faster. 1he bread also gains finer
te:ture and ac"uires longer shelf life. *cald all the milk e:cept for
the canned one. %uttermilk helps make dough become tenderer and
ac"uire a nicer taste. Yogurt adds tang and can be substituted for 3/
of li"uid replacement. Degetable #uices and broth like apple #uice and
tomato #uice can be used to add nutrition and improve te:ture and
taste.
The Bread Leavening
%ro&ess
+eavening is a very important part of bread making so that you can
get bread that is both chewy and tasty. You should understand how it
works, since breads among different cultures generally use the same
techni"ue. *ome people also serve unleavened bread, especially in
the )iddle East. You will appreciate yeast more as you go through
the steps. Here are some tips on how to begin.
0n %read +eavening
+eavening is the process of putting gas to dough during or before
you bake to create lighter and more chewable bread. )ost of the
bread eaten in the 5est is leavened, although there are also
unleavened breads that have symbolic use in Eudaism and 6hristian
churches. 1he bread chemical leavening is a basic techni"ue that
incorporates gas,producing chemicals.
1here are a couple of common methods. 1he first method involves
the use of baking powder or a self,rising flour the also includes
baking powder. 1he second method involves adding an acidic
ingredient like baking soda and buttermilk. 1he reaction of the soda
and the acid leads to gas. 6hemically leavened breads are referred to
as soda breads and "uick breads. 1he techni"ue is usually done to
make sweet breads, muffins and banana bread.
0n Yeast and +eavening
*everal breads are leavened using yeast, a kind of fungus having
only a single cell. 1he yeast used to leaven bread is called
*accharomyces cerevisiae, which is the same species used to brew
alcoholic beverages. 1he yeast will ferment carbohydrates in the
flour and any sugar, thereby leading to carbon dio:ide. $ lot of
bakers in $merica leaven the dough using commercially made
baker>s yeast. %aker>s yeast provides you the benefit of creating
"uick, uniform and reliable results, since it comes from pure culture.
)ore on Yeast
1he baker>s yeast and sourdough method of baking bread typically
follow a similar pattern. 5ater is mi:ed with salt, flour and the
leavening agent. 0ther additions like fats, spices, seeds, herbs and
fruits are not needed to bake bread, but are also used often. 1he
mi:ed dough is allowed to rise 3 or more times so bakers will punch
down the dough and allow it to rise again and again. 1he loaves are
formed and the bread is ultimately baked inside the oven.
*everal breads are created from straight dough, so all ingredients are
combined in a single step. 1he dough is baked after the rising period.
9ough can also be made using the starter method, when some of the
water, flour and leavening are mi:ed 3 day or so before baking.
1hese are allowed to ferment for 3 night. 9uring baking, all other
ingredients are added and the rest of the process is similar to straight
dough. $ more flavourful bread with better te:ture is made.
*team +eavening
7apidly e:panding steam created while baking can leaven the bread.
1he method is both basic but unpredictable. 1he popover is the most
common steam,leavened bread. *team,leavening can be une:pected
since steam cannot be created until the bread is baked. 7egardless of
the agents, steam leavening can be done. $gents include sourdough,
egg snow, soda powder and yeast.
'east ()(
1here are kinds of dry yeast instant yeast and regular active dry
yeast. 1hese can be used alternately depending on the needs of the
baker and the kind of bread you want to make. 1here are some
advantages between the two. You can also boost the standard yeast
and bread recipes and formulations by altering the yeast. You will
find that the characteristics of the bread also changes as you make
the necessary ad#ustments.
Yeast /ntroduction
/nstant yeast is also called "uick rise, rapid,rise, fast rising or bread
machine yeast. 1his kind has the benefit of boosting rising time.
6ompared to active dry yeast, the dough gets to rise only in half the
time. 1he standard yeast bread formulations can be enhanced by
alternating the yeast inside the recipe. /nstant yeast is ground more
finely and can absorb moisture in a smaller amount of time. /t
"uickly changes sugars and starch to carbon dio:ide, the little
bubbles that cause the dough to stretch and e:pand.
$bout $ctive 9ry Yeast
$ctive dry yeast is also known as compressed yeast or cake yeast.
2repare 3 package of dry active yeast. 1his is e"ual to about 3/!
ounce or .? teaspoons. $ !,ounce #ar of active dry yeast is e"ual to
3! tablespoons. 3 cube or cake of compressed yeast or fresh yeast is
e"ual to 3 package of active dry yeast. $ctive dry yeast possesses a
larger particle si.e compared to the instant active type, making it
vital to proof water before using. 1he recommended water
temperatures will change depending on the manufacturer, although it
is usually between 344 to 33? degrees (.
You can store active dry yeast longer Fabout 3 yearG if not opened at
room temperature. /t will also have a longer shelf life if fro.en. You
can put it directly inside the free.er in its vacuum sealed pack. /f
fro.en, you can directly use it without thawing.
0pened active dry yeast can keep longer than 6 months in the
refrigerator and about 3 months inside the free.er. You should store
yeast in its original container with the open flap folded closed in a
resealable plastic bag. /t can lose its power by as much as 34; every
month if only stored at room temperature and opened without the
safety outer container.
/nstant Yeast
3 envelope of instant yeast is e"ual to 3.? ounce or .? teaspoons.
3 cube or cake of compressed yeast is e"ual to 3.? to teaspoons of
instant yeast. 1o e:change bread machine or instant yeast for active
dry yeast, you can use ?; less instant yeast compared to active dry
yeast. /nstant dry yeast does not necessarily have to be active by
warm li"uid. 1he yeast has been made from various strains of yeast
to make breads. 7apid rise yeast is more finely granulated compared
to active dry yeast, so it cannot be dissolved in water first. /t can
placed straight to the dry ingredients. /t is a good choice among
bread machines.
/nstant active yeast is added to dry ingredients. 1he li"uid part of the
recipe>s ingredients should be warmed to about 34 to 3A4 degrees (
to make the dough. 1he bread recipe will only need one packet of
instant dry active yeast to rise. 1he first rise is substituted by a 34,
minute rest. You do not have to punch the dough in after. 1he second
rise is after the dough is shaped into a loaf.
Ho* to Make Bread
%read has been a staple food of human beings for hundreds of years.
However, almost ma#ority of people still do not know how bread is
made. 1he process is actually very simple, although more advanced
techni"ues are also used to make special kinds of bread. 0verall, the
principles are very much the same. /t is important that you practice
safety at all times and watch how the e:perts do it to get the most
benefits. Here are some tips and tricks.
1he /ngredients
1o begin, you will need 36 ounces of bread flour and a bit more for
shaping. -et 3 teaspoon of instant rapid rise yeast, teaspoons of
salt and 34 ounces of filtered water. You will need more of these
ingredients if preparing for more people.
0ther optional ingredients you may need include 3/A cup of water,
teaspoons of honey or sugar and 3 tablespoon of cornstarch.
(unctional ingredients include "uarts of hot water, tablespoons of
cornmeal and vegetable oil to grease the rising container.
1he 2rocess
)i: ? ounces of flour together with 3/! teaspoon of yeast, the
bottled water and all of the honey inside a straight,sided container.
6over everything loosely then refrigerate for a period of C to 3
hours. +eaving everything overnight is recommended. Yeast does a
couple of things for bread. (irst, it leavens the bread and second, it
adds te:ture and flavor to the bread. 1o properly leaven the bread,
the yeast has to be reproduced immediately to create the gasses
found inside. 7eproduction has to be slow to give the right te:ture
and flavor.
)ake the sponge or pre,ferment. 2ut the yeasty mi:ture into the
refrigerator and slow down the whole fermentation procedure. 1he
dough will absorb some of the gasses left by the yeast, leading to
softer dough later on. 1he bread will also have an aged flavor. 1he
added hydration and time will form gluten strands which are
essential for bread dough.
)ore *teps
<e:t, put the 33 ounces of flour, the rest of the yeast and all the salt
into the bowl of a stand mi:er. $dd the pre,ferment you made from
the refrigerator. &se the dough hook attachment to knead the mi:ture
on low for to A minutes until everything mi:es. 6over the dough in
the bowl using a kitchen towel and let everything rest for 4
minutes. 'nead the dough on medium speed for ? to 34 minutes
after 4 minutes or until you can slowly pull the dough into a sheet,
wherein light passes through. 1he dough will be sticky, but not so
much that you cannot manage well.
(inal 2rocess
(latten the dough using your knuckles, then fold it into itself. 2ut the
dough back on the counter and roll slowly between your hands. Heat
the oven to !44 degrees (. *lash the top surface of the dough balls
about 3/ inch deep. $dd more hot water if the pan tends to be dry.
0nce the bread reaches an internal temperature of about 34 degrees
(, remove it and place on a cooling rack. +et it sit for A4 minutes
then slice.
Homemade Bread
Making Ti+s
/f you want to bake homemade bread successfully, you have to
understand that there are different available types. You need to know
how each one appears and follow the guidelines that will lead to the
best "uality, flavor and te:ture. Homemade breads have been
formulated by families for hundreds of years. Here>s your chance to
finally whip out your own recipe.
$bout /ndustrial %read
1he difference between homemade bread recipes with commercial
ones is that commerciali.ed bread is made to have uniform
substance and te:ture, to be produced on a massive scale and to have
#ust enough shelf,life for you to keep returning to the grocery.
E:cessive amounts of yeast help produce a lot of bubbles inside the
bread, which leads to the light te:ture of the bread. +ower "uality
grains are also used and can lack the essential nutrients. 1he main
goal of commerciali.ed bread is to be produced as cheaply as
possible to earn the highest profit.
2reservatives may also be used to help boost shelf life, which
reduces manufacturing cost. *ome of the ingredients you need to be
cautious about include high fructose corn syrup, calcium dio:ide,
datem, etho:ylated mono and diglycerides, dicalcium phosphate,
sodium stearoyl lactylate, calcium propionate, soy lecithin,
ammonium chloride and ammonium sulfate.
$dvantages of %eing Homemade
Homemade bread has the advantage of having high "uality
ingredients, better flavor, taste and te:ture and longer shelf life. You
put in the right materials into the mi: to ultimately create the best,
tasting bread. *ome of the things you need to know are that different
flours function differently too. 1ry to make whole wheat bread or rye
bread. 1he flour will also have various properties. $dd the flour
slowly into the bowl until it barely sticks to your hands. 5hole
wheat flour will need one,half cup less flour compared to white
flour.
5hen making /talian bread, substitute salt with garlic salt. $dd the
/talian seasonings like rosemary and oregano before you begin to
stir. 9ouble the recipe to make two loaves of bread instead. You get
to save more time and effort too. 1ry to e:periment with different
ingredients. You may want to work on pi..a dough and cinnamon
rolls later on.
*hopping for /ngredients
5hen making your homemade bread, you can shop for ingredients
in different places to get only the best "uality ingredients. You can
actually search the internet and have some materials and ingredients
shipped right to your doorstep. You can even have starters sent. You
should also visit different groceries and supermarkets and look at the
difference between breads. 1ry to determine the special ingredients
that bakers add to get the appearance, flavor and te:ture you want.
(eel free to add condiments and other sweeteners to make special
kinds of homemade bread. /t will also re"uire some more techni"ues
to get the right crust and make toast bread. 9epending on the kind of
bread you want, you will have to employ different techni"ues and
tools. Homemade bread is convenient, easy and cheap, so en#oy the
e:perience and learn every step of the way.
Making Homemade
Bread
1here are virtually hundreds of different recipes in making bread.
However, it will be more advantageous if you start with the basics.
Homemade breads is very easy to prepare, more nutritious and has a
personali.ed touch that cannot be copied by machines and
commercial bakers. You can learn the basic steps then develop your
own creative form. Here are tips.
5hat You <eed
You will need 3 big mi:ing bowl. E:perts recommend that you
prepare a second one #ust in case. /f you only have one, you can
wash it in the middle of the bread making process. 0ther tools you
will need include 3 spoon to stir the dough, 3 measuring cup, 3
measuring spoon F3 teaspoon recommendedG, 3 bread pan to bake
the bread in and 3 hand towel to cover the bread as the dough rises to
prevent dust and drafts from making contact.
1he food ingredients you will need are 3/! cup of milk, ? teaspoons
of sugar, 3 teaspoon of salt, 3 pack of active dry yeast from your
local grocery store, ? teaspoons of butter, .? to A.? cups of flour
Fpreferably unbleached whiteG and non,stick cooking spray or corn
starch to keep the bread from sticking to the pan and bowl.
$bout the 2rocess
)i: the dough first using a stand mi:er, instead of the usual stirring
and kneading. 5arm the bowl by filling it with hot water. )i: the
yeast by following the instructions on the package. $dding a cup of
warm water to the yeast then stirring will lead to tan,colored water
with a few bubbles. )elt the butter in a microwave oven, then add
the salt, milk and sugar to the yeast li"uid, stirring everything until it
appears light tan. $dd cups of flour. *tart stirring then add 3/! cup
of flour every 3 minute or so. 6ontinue adding flour until the dough
becomes sticky. 1ry to aim for the dough #ust leaving a thin layer of
flour.
'neading the 9ough
'neading is done ne:t. 1ake some flour between your hands then
rub it together over the area where you plan to knead. -et the dough
ball then place it on the table. %eat the dough for 34 minutes. 2unch
the dough flat and fold it into a ball again and again. 2ut the ball of
dough back into the bow.
2lace a cloth over the bowl and set it in a slightly warm place for 3
hour. /deally, this should be set over the stove top. E:pect the dough
to rise after an hour. /t should at least be twice as big as its original
si.e. +ay it out and make a rectangular shape. 2lace it in a bread pan
afterwards.
(inal *teps
1ake the towel and use it to cover the homemade loaf. 5ait for
another hour. 6lean all the rest of the tools and ingredients. E:pect
the bread to raise more. 2lace the loaf of bread in the oven and set at
!44 degrees (ahrenheit for A4 minutes. $fterwards, pull the bread
out and take it out of the pan to cool.
The %ro&esses of
Making ,hole
,heat Bread
5hole wheat bread re"uires ! processes to be successfully made,
namely mi:ing, kneading, rising and baking. $ll these processes can
be done by hand, using a mi:er, via a bread machine or using a food
processor. 5hole wheat breads can be 344; or mi:ed with other
types of flour, such as white flour. 7egardless of the ingredients and
additional materials you use, make sure you follow the steps
carefully to yield the best results.
$bout the )i:ing 2rocess
1he food processor may be the best among all your options, since
you can easily throw in all the needed ingredients, thereby cutting
time and saving energy. 2ut all the flour, salt, vital wheat gluten,
yeast, sugar and salt into the bowl. 0nly add the sugar now if you
are using granulated sugar, instead of the li"uid type like molasses.
You can yeast,proof by dissolving it in 3/ cup of warm water,
together with a pinch of sugar. $dd it to the li"uid ingredients. 1he
rising process can be #ump started to reduce total rising time by A4
minutes. $dd the lecithin and oil after all dry ingredients are mi:ed.
$dd about 3 cup of ice water.
1he 'neading 2rocess
1he kneading process is considered to be the most important part of
the whole bread making activity. You have to ensure that you do
enough kneading, avoid using too much flour or water and develop
the gluten properly in the wheat. 1o check if you have the right
amount of flour and water, moisten your hand then put it inside the
dough then s"uee.e. 1he dough should not resist your touch and
strain the finger muscles. /t should not also have a runny li"uid
feature or seem waterlogged. /t is possible to knead too much,
especially if you are using a food processor. 2ractice how to properly
add water as you knead to get the perfect consistency.
1he 7ising 2rocess
1he dough should not be placed in a greased bowl. Have the right
developed gluten will lead to the dough not sticking to the bowl or
pot. &se a !,"uart pot. 0nce the dough is inside the pot, cover using
the lid. 1he dough has to stay warm for about hours or up to the
time it has doubled its si.e. /f you stick your fingers into the dough
and it does not rise, the rising process is completed. $fter the second
rising, put the loaf inside the bread pan.
%aking the %read
2reheat your oven !44 degrees (. 1ransfer the loaf slowly into the
oven. %ake for about !? minutes. &se a thermometer to ensure that
you have the right heat. 0nce the baking is done, take the bread out
then let cool in a rack, covered with a towel. $fter the cooling
process, slice the loaf of bread then observe the te:ture. 1his is the
best time to eat the bread, while it is still warm and soft. )easure the
ingredients properly to make more loaves as needed.
Com+aring
Sourdough and
Sourbread
0riginally, sourdough points to the cultures of various microbes
located in the *an (rancisco area. +ater on, the term refers to miners
who brought sourdough starters everywhere they go. /n recent
periods, the growth of huge,scale commercial baking, plus the
invention of different dough flavouring agents, led to sourdough
referring to any type of sour bread, regardless of whether it is
leavened with natural leaven starter or using commercial baker>s
yeast. 1he term may confuse a number of individuals, but knowing
the details and understanding how it is made can better improve your
techni"ue.
1he 9ifferences
*ourdough starter is a culture of natural or wild yeast, together with
lactobacilli in a medium of li"uid and flour. /t is propagated using
ongoing feedings or refreshments with the sole purpose of leavening
bread dough. /t is ongoing and continues from one activation or bake
to another. *ourdough bread has been leavened using a sourdough
starter. /t may or may not be a sour bread, based on the
characteristics of the starter.
*ourdough is the term used to describe the natural leaven of natural
or wild yeast and lactobacilli. /t is the process of leavening bread
using a natural leaven. 1he yeasted starter describes the starter that
has the commercial bakers> yeast.
%eing *our
*our bread, also known as fau: sourdough, describes any kind of
bread that has the sour flavor, because of a flavouring agent like
souring salts, ingredients like vinegar or yogurt or process that does
not include a natural leaven starter or a sourdough.
*ourdough bread does not have need to be sour bread. *ourdough
bread can be very sour, although it is also normal for it not to be
sour. /t can be subtly flavored using delicious and rich wheaty
flavors. 5ith sourdough, the level of sourness will depend on several
factors like the kind of grains, temperature, length of fermentation,
specific yeast strains and lactobacilli and the amount of water.
$bout Hooch
$s the starter is left in the refrigerator, the mi:ture will begin to
separate, leading to a layer of li"uid forming at the top. 1he li"uid
will have about 3 to 3! percent alcohol. Hooch is described as the
alcoholic by,product of the process of fermentation. 1his is will
feature a uni"ue brownish color. 1he alcohol dissipates while
baking. You can stir the li"uid back into the starter before you use it.
Hooch can build up in the starter, especially if you keep it in the
refrigerator. You can pour it or stir it back inside. You can mi: the
hooch back in if the sourdough starter is on the dry area. 1hrow it
away if the starter is very moist.
<atural +eavens
*tarters created using commercial bakers> yeast are not natural
leavens. 1hese are actually yeasted starters that do not produce the
same results in terms of shelf,life, flavor and te:ture like natural
leaven starters. /t is possible that a yeasted starter can be taken over
using natural yeasts and changing it into a natural leaven.
Ho* to Make
Banana Bread
%anana bread has become a very popular type among families and
kids, since it is delicious, nutritious and very easy to prepare. You
can serve this for breakfasts, as a dessert for guests or for your
child>s snacks at school. You can also save more dollars by using
bananas that have ripened more than enough to be eaten
independently. Here>s how to begin.
-ather the /ngredients
1o start, gather all the materials and ingredients you need. 1ake 3 A/!
cups of flour, teaspoons of baking powder, /A cup of sugar, 3/
teaspoon of salt, 3/A cup of shortening or softened butter, some e:tra
flour, cooking spray or butter to grease the pan and a cup of mashed
bananas. 1ry to aim for bananas mashed completely.
1he 2rocess
2re,heat your oven to A?4 degrees (. -rease all the surfaces of the
inside of the pan. *prinkle some flour into the pan, then shake the
flour around until all the sides are already covered with flour. You
can ensure that the bread will come out very smoothly this way.
)ash the bananas, then mi: them in with the other ingredients. )i:
the sugar, baking powder, flour, salt and baking soda inside a
medium,si.ed bowl.
$dd the softened butter to the flour mi:ture, plus the shortening,
then mi: everything until the mi:ture appears like crumbs. $dd two
of the eggs then continue stirring. 2our the batter into the floured and
greased pan. 2ut the pan inside the oven, then bake at A?4 degrees (
for A4 to !4 minutes. 1ry to insert a toothpick into the middle of the
banana bread. /t should come out clean to confirm that the bread is
baked well.
(inal 1ips
You will find that work can be easier if you use a bread pan
measuring about ! : C inches deep. 1ry to reduce the total number of
times that you open the oven to check on the condition of the banana
bread, since heat can escape every time you open the oven door,
thereby making baking periods longer.
&se bananas that are overripe or past, characteri.ed by a lot of
brown spots on the peel. 1hese are generally sweeter compared to
ripe bananas. /f the bread is browning "uickly, but the center is still
raw, you can cover the bread using aluminum foil. 1he bread will
continue baking, although the browning process is slowed down. /f
you have e:tra bananas and want to make or more loaves in a
single session, free.e the e:tra loaves to prevent these from spoiling.
$lways use oven mitts when taking the banana bread out of the oven
to keep your hand from getting burning.
)aking 6hocolate %anana %read
1o make chocolate banana bread, you can add 3 cup of dark
chocolate chips, icing sugar Fto dustG and 3 teaspoon of vanilla
e:tract. 5hen sifting the baking powder and flour inside the bowl,
add the caster sugar. )elt the chocolate chips and butter in a double
boiler. 9ust the final loaf with caster sugar. You will need about 3
hour to bake the chocolate banana bread. $llow the bread to cool for
!4 to ?4 minutes.
Ho* to Make
Bread&rumbs
$ lot of individuals do not reali.e that breadcrumbs serve a variety
of functions. You can use these for cooking and adding te:ture and
flavor to different foods like pi..a, fried chicken and many more. /t
is actually cheap and easy to start, considering that you have the
right remains with you. Here are some tried and proven tips from the
e:perts to help you.
$bout %readcrumbs
%readcrumbs are used in several food recipes like casseroles and
fried foods. You can buy breadcrumbs, but you will find that making
your own leads to less waste and more savings. You also get the
advantage of added flavor, since you get to pick the contents to work
with. You get rid of unwanted chemicals and preservatives the store,
bought types offer. Homemade fresh breadcrumbs are on the top of
every baker>s preferences.
*tarting *teps
-ather all your ingredients and tools to start making breadcrumbs.
You can make breadcrumbs from virtually any type of bread. You
can also mi: different kinds of bread. /t is an e:cellent way to use up
leftovers, stale bread and the ends of a bread loaf. 7emember that
you can still taste the flavor and seasonings of the original bread if
you consume the crumbs. You need ! regular slices of bread or a cup
of crumbs. 0ther tools you need include a food processor to turn the
bread into crumbs, a knife and a blender. %lenders will save you
time and energy to make uniform crumbs, but you can also do well
with a basic knife.
)aking the 6rumbs
&sing slices of white bread and trimming the crusts off it will result
to uniform breadcrumbs. /f you have soft bread, you can leave it on
the counter for hours to make it easier to cut. 1his is useful if you
have a food processor or a blender, since soft bread can get gummy
inside the machine. You can also place the bread inside a warm oven,
until it becomes mildly toasted. 9o not overdo the process, however.
1here is a fine line between the perfect toast and badly burnt bread.
$lways observe the heating process.
6utting and 2reparation
6ut the bread into small crumbs. )ake the smallest pieces possible,
especially if you are working with a knife. 5hen using a food
processor or blender, tear the bread into small pieces then feed these
to the machine one piece at a time. 9o not over fill the blender or
processor to keep the blades from getting stuck. 2ulse the machine
until you get the ideal si.e of breadcrumbs. $dd the needed
seasonings for flavor such as cheese, herbs and spices. 1he
seasonings should complement the recipe you are trying to follow.
(inal 1ips
)aking a large batch of breadcrumbs will help you save time and
energy. *tore the e:tra in a .ip,top bag then store inside the free.er.
You can easily thaw these in the future if you need to use them.
6ompare the different flavors and e:periment to make your own
personali.ed recipe.
Ho* to Make
Cinnamon Bread
-olls
6innamon bread rolls are delectable treats that you can eat during
coffee breaks, at parties and on other special occasions. You can
en#oy these with family and friends. 1here are different flavors to
en#oy. 1he good thing about making a cinnamon bread roll recipe is
that the dough can be filled, shaped, mi:ed and fro.en. You can
make more and #ust thaw these before serving. 1hese can be
prepared in #ust a few minutes, perfect for breakfast.
1he /ngredients
1o make the cinnamon bread rolls, you will need 3 cup of milk,
heated about 3 minute inside the microwave oven, 3 teaspoon of
pure vanilla e:tract, 3/! cup of warm water about 334 degrees (, 3/
teaspoon of salt, 3/ cup of butter, beaten eggs, 3/ cup of
granulated sugar, 3 tablespoon of vital wheat gluten, ? cups of bread
flour, cinnamon filling, butter frosting and A teaspoons of active dry
yeast.
&sing a %read )achine
$dd all needed ingredients, e:cept for the butter frosting and
cinnamon filling, inside the bread pan of the bread machine. 2rocess
everything based on the instructions given by the manufacturer for a
dough setting. 5hen the dough cycle has been completed by the
bread machine, take out the dough from the pan and place on a
lightly oiled surface. &se a non,stick cooking spray. (orm the dough
into an oval shape, then cover using a plastic wrap. $llow everything
to rest for 34 minutes.
6heck the dough. )ake sure that it forms a solid but elastic ball. /f
the dough is too moist, you may add more flour, one tablespoon at a
time. /f the dough is gnarly and dry, you may add warm water, one
tablespoon at a time. /f looking is not enough, you can stick your
finger into the dough. /deally, it should be tacky.
1he *tandup )i:er
/f you are using a standup mi:er. )i: all the ingredients according to
the instructions given, e:cept for the butter frosting and cinnamon
filling. &se a dough hook, then mi: all the ingredients together until
you form a soft dough. 1urn the dough onto a lightly oiled surface.
&se non,stick cooking spray. 'nead the dough until it becomes
elastic for about 34 minutes. 6over the bowl using plastic wrap then
allow to rest for 34 minutes.
&sing a (ood 2rocessor
2lace the dry mi:ture inside the processing bowl. 5hile the motor is
running, you may add eggs, butter and li"uid ingredients. 2rocess
everything until well,mi:ed. 6ontinue processing the ingredients,
then add more flour until you form a soft ball. 1urn the dough onto a
lightly oiled surface. &se non,stick cooking spray, then knead until
the dough becomes elastic. 6over the bowl using plastic wrap and
allow to rest for 34 minutes.
<e:t 1ips
%eginning with the long edge, roll the dough up, pinching the seams
to seal. 7olling the log very tightly will lead to cinnamon rolls with
the centers popped up over the rest as these bake. You can add the
flavors according to your personal preference.
Making Cinnamon
Bread -olls
6innamon bread rolls are very easy and fun to make. You can use
different tools and e"uipment to prepare the ingredients. You can
also add the different flavors and spices to give it more uni"ueness
and creativity. You will find that there are several variations that you
can develop over time. You can also practice making your own
recipes of butter frosting and cinnamon fillings. Here are some more
tips for the e:perts.
5orking the 9ough
*tart with the long edge of the dough, then roll it up. 2inch the
seams to seal. 7olling to log very tightly will cause the cinnamon
rolls with the centers popping up higher than the rest as these bake.
&sing a knife, lightly mark the roll into 3 3/ inch sections. &se a
sharp knife or slide a 3,inch piece of heavy thread or dental floss
below. %ring the ends of the floss up and criss,cross these over every
mark. You can cut right through the roll by pulling the strings in
opposite directions. 2lace the cut side up in a ready pan, then flatten
these slightly. 1he unbaked cinnamon rolls must not touch each
other before these rise and bake. 9o not pack the cinnamon bread
rolls together.
1he &nbaked 6innamon 7olls
You can now cover the cinnamon rolls in plastic wrap then
refrigerate it overnight. You can also leave it fro.en for a month.
%efore you bake, let the rolls thaw completely, then rise in a warm
place if fro.en. You may need to take out the unbaked rolls out of the
free.er 34 to 3 hours before baking. 2lace the fro.en cinnamon
rolls on the counter overnight to prepare.
/f you are using refrigerated rolls, you can let these bake once you
take them out of the refrigerator or let them go down to room
temperature. 1he rolls may slowly rise overnight. You do not need to
let the rolls come to room temperature before you bake. /f the rolls
are not rising high enough after refrigeration, the yeast must be
tested. +et these rise while being left on the counter, until you reach
the ideal height.
%aking
$fter you make the bread, cover then let it rise in a warm place for
about !? to 64 minutes or until these have doubled in si.e. $fter the
rolls rise, these should be touching each other as well as the sides of
the pan. 2reheat the oven to A?4 degrees ( if you are using a regular
oven or A? degrees ( if you are using a convection oven. %ake
inside the convection oven for about 3? to 4 minutes, until you
notice a light golden brown color. %ake inside a regular oven for
about 4 to ? minutes until you see a light golden brown color.
1ake these out of the oven and allow to cool slightly. You can spread
butter frosting over the cinnamon rolls while these are still warm.
(eel free to add condiments as you like. 6innamon filling and butter
frosting can also be added at room temperature.
Ho* to Make
Cinnamon Bread
6innamon bread is a great and delicious snack or breakfast that you
can easily prepare by simply following a few instructions. You will
find that you can customi.e the appearance and flavor later on as
you master the basics. /t is important that you understand the nature
of the bread as well, so you avoid minor accidents like burning the
bread too much.
/nitial *teps
(irst, take the bread, then toast it at around ! to ? degrees to attain
the crispy nature. /deally, you should use whole wheat bread. )ake
sure that you do not burn the bread. 'ids should properly be trained,
to avoid any in#ury. 2ut honey on the two slices of bread. Eust put
enough so that you get a bitter taste once you reach the ne:t step.
%ee>s honey is recommended, especially those that are made only
from all,natural ingredients. 2rocessed honey may make the bread
too bitter.
*prinkle cinnamon on both slices of bread as you prefer. 1here are
small packets of cinnamon available at your local grocery store.
*tack the slices, then warm these inside the microwave for 4
seconds, so that the honey and cinnamon can melt at the same time,
providing you with "uality flavor.
1o finish off the recipe, you can top the cinnamon with small banana
slices or place these at the side. 1his can be stored easily inside your
refrigerator, so you only have to microwave in the morning for a
"uick and easy breakfast.
6innamon *wirl %read
6innamon swirl bread is also very easy to make. )ake the regular
dough, but instead of shaping it instantly into a loaf, roll it out on the
counter. *prinkle the dough with a combination of sugar and
cinnamon. You will need about teaspoons of cinnamon together
with 3/! cup of sucanat. 7oll the dough up. 2oke the ends
underneath to create the loaf shape, then put inside a butter bread
pan. $llow the loaf to rise about A4 to !? minutes and bake. You will
find that the bread is better if lightly toasted and buttered. Eat with a
glass of milk or coffee.
1he 6innamon 2ita %read
1o make cinnamon pita bread, add some cinnamon and sugar on top
of the rounds of pita dough before you bake. You can readily eat this
or stuff a few raisins inside the rolled form together with some butter
for more flavor. /t is not recommended, however, to cook the pita
bread together with the raisins, since ?44 degrees ( will scorch the
raisins, making your pita bread very bitter.
(eel free to add any condiments after you have cooked the cinnamon
pita bread. You can add honey and butter while baking to give it a
uni"ue and savory smell. You can make more servings by sticking
with the pita bread recipe. *tore any e:cess inside an airtight
container or inside the refrigerator. You can #ust reheat it anytime for
a few minutes before serving. 1his can last several days or weeks.
Ho* to Make Flat
Bread
(lat bread is one of the easiest types of bread to make. 1here are
different kinds available as well. You can e:pect to whip up a couple
or more in only a few hours. You can even have fun inviting your
partner or kids along to do the bread making. (lat bread can be very
tasty and nutritious, while there are also others that are simple and
fat,free. Here are some tips.
)aking (at,(ree (lat %read
*ome of the ingredients you will need to begin include baking
powder, hot water and flour. -et 3 tablespoon of baking powder for
every cups of flour. )i: the dry ingredients thoroughly. &se the
dough hooks in a mi:er using relatively slow speed. $dd the hot
water slowly until you form a thick and sticky ball. &se dry flour on
both hands, on the counter and on the rolling pin to keep the dough
from sticking. Hand knead the dough and be careful not to over
knead.
*tart forming dough balls with si.es slightly bigger compared to a
golf ball. 7oll the dough into a circle about 3/C inch thick. 6ook the
dough immediately over medium heat or less. (lip it once after the
bubbles rise in the dough. 6over the cooked fried bread using a
towel until everything is ready to eat. En#oy the flat bread and eat the
same way you would a tortilla. You can deep fry it with butter or
sprinkle on some sugar and cinnamon to be en#oyed as a delectable
dessert.
You will find it easier to use a round cast iron griddle, although a
good mi:er can do a decent #ob. /f you do not own a mi:er, you can
stir the contents using your hand and a sturdy wooden spoon. You
can even mi: using your fingers. 'nead the dough briefly, not like
you would a yeasted bread. 1he goal is #ust to blend the dough to
create smooth consistently, instead of building gluten.
$ )ore Dersatile 7ecipe
-et a cup of white all,purpose flour and a cup of whole wheat flour.
1his recipe becomes an /ndian and )e:ican fusion because of the
flours used. $dd 3 package of dry yeast to the dry flour to keep it
protected from the warm water. $dd 3 teaspoon of salt and 3
tablespoon of sugar. /f you want to e:periment using other spices
like rosemary, sesame seeds and garlic, you may add these as well.
)i: all the dry ingredients very well. $dd tablespoons of
vegetable oil into the flour and spices using your hands.
9ivide the dough and form evenly round balls. )easure 3 cup of hot
water in a measuring cup and 3 tablespoon of molasses or honey.
$dd these to the dry ingredients and mi: together until you form a
soft ball that is not very sticky.
$llow everything to rest for A4 minutes. )ake C to 34 small balls.
6ut the dough ball into , then half this again. (latten the round balls
using a rolling pin. $llow the dough to rest for a few minutes, while
waiting for the griddle to get warm. 6ook the dough using medium
high heat. 5hen the bread puffs and bubbles, flatten using a spatula
and push the air bubble around the inside before you press firmly to
let go of the air.
Ho* to Make ,hite
Bread
5hite bread is one of the most common bread types available. /t is a
favorite among children and adults because of its great taste,
e:cellent te:ture and form that makes it very convenient to make
sandwiches and the like. You can make your own homemade white
bread in #ust a few simple and easy steps. 9iscover how much more
you can save and how you can boost shelf,life and overall "uality.
*tarting 0ff
2lace the smooth dough ball into a clean bowl. 1he bowl must be
coated subtly with vegetable oil. 1urn the dough one time so that you
leave the top part oiled. 6over the bowl using plastic wrap then
position in a warm place. 5ait until the dough rises to about twice its
original si.e. 0bserve again after !? minutes. 2ut the dough back on
the floured surface then punch it down. 9ivide the dough into
e"ual pieces then allow to rest for ? minutes.
/f you want to make a pan loaf, you can use both your hands to roll
each piece into a thick cylinder. 1his should be a bit longer
compared to the bread pan. &se the heels of your hands, then press
the cylinder, compressing it to the length of the pan. 2lace the loaves
into bread pans with some oil. 1he sides of the loaves, particularly
the short ends, should come in contact with the sides of the pan.
<e:t *teps
2lace a kitchen towel over the bread pans, then let the dough rise in a
warm place until it becomes twice as big as its first si.e. 5ait for
about A4 to !? minutes. 2lace the loaves inside the oven at !44
degrees (. %ake these for about A4 minutes, and wait until these turn
golden brown. 1he bottoms should have a hollow sound if thwacked
with your hand. 1ake out the pans and let the loaves cool on the
racks.
5hen )i:ing the 9ough
(irst, sprinkle the yeast over warm water in a measuring cup. )i:
salt, ? cups of flour and sugar together inside a big bowl. $dd yeast
mi:ture, milk and oil to the dry ingredients then stir until the dough
moves away from the bowl sides. %egin by stirring everything using
a wooden spoon. You will have to proceed to using your hands after
a few minutes. 1urn the dough onto a floured surface, then knead for
34 to 3? minutes. $dd a lot of flour, as needed if you feel that the
dough is still sticky. (orm the dough into a big ball.
(inal $dvice
Yeast re"uires a warm environment of about 344 to 334 degrees ( to
begin growing. $ very warm environment of about 33? degrees (
will kill the yeast. /f you think the water is warm enough, but not
hot, this setup is ideal. %read flour contains more gluten compared to
all,purpose flour and will lead to a higher loaf. -luten is a wheat
protein that lets the dough rise well. You can substitute all,purpose
flour using this. 9o not forget the salt to avoid the loaf from rising
very "uickly then falling.
Ho* to Make ,hole
,heat Bread
/t is important to understand the special techni"ues in making whole
wheat bread. Homemade whole wheat bread has a distinct taste and
te:ture, not to mention, all the nutrients that will keep you slim and
fit. *ome individuals use 344; whole wheat flour but fail to ac"uire
the right firmness. You may end up with a very hard loaf if you do
not follow the guidelines strictly. Here are some tried and proven tips
from the e:perts.
1he %asic (actors
1o make the best 344; whole wheat bread, you need A things. (irst,
always use ade"uately high protein flour, or alternatively, add some
vital wheat gluten to the bread dough. *econd, avoid adding flour a
long while before you need to. 1hird, knead consistently and
nonstop. You will find that using a food processor helps you with the
kneading process, since you get to save more time and effort. You
can also use your hands or a mi:er with a dough hook to get the #ob
done.
5hole wheat flour is heavier compared to white flour, so you need
to develop good strong gluten to make a soft crumb and pleasing
te:ture. 1he higher protein content you have, the more gluten
available. $void adding too much flour or you risk creating loaves
that are hard as a brick. 'neading continuously leads to gluten
forming a consistent and strong matri:.
1he 7ecipe
1o make a full loaf, you will need A.? cups of 344; whole wheat
flour, tablespoons of vital wheat gluten, 3 3/! teaspoons of salt,
to A tablespoons of sugar, 3 package of dry yeast, 3 tablespoon of oil,
3 tablespoon of li"uid lecithin and warm water. /f you are using food
processors to do the kneading for you, always use ice water. 0nce
you master the recipe, feel free to add more ingredients like seeds
and nuts.
1hese ingredients are enough to make a loaf weight about 3 3/!
pounds, baked inside an C.? : !.? inch pan. 1his pan is ideal
compared to metal or glass pans. 1he metal can create an ideal
e:terior crust along the sides, baking the loaf evenly throughout. 1he
smooth hard surface will let go of the loaf "uickly after baking. 1his
pan also cleans up very easily.
&nderstanding the 2rocess
1here are a number of processes to be followed to make 344;
whole wheat bread that has soft and crumb te:ture. You can knead
using a food processor, your hands or the mi:er, but the process is
radically the same. 1he ! processes included are the mi:ing process,
the kneading process, the rising process and the baking process.
&sing %read )achines
You can also use bread machines that provide you the e:act amount
of every ingredient added in a certain order. You can have the
machine operate independently to do the four processes. 1his is
e:cellent with dough that is made with some white flour. /t is not
ideal for dough that is 344; whole wheat flour. 5hole wheat bread
generally re"uires more rising and kneading times.
Making Sourdough
You can easily make sourdough to give your bread that distinct sour
taste. You will find that there are also other of good sources for it
like your local grocery store or online. 0ver time, the process
becomes easier, since you already have a pattern of making more to
last you for several years. Here are some tried and proven tips to get
you started.
1o %egin
You will need cups of all,purpose flour, teaspoons of granulated
sugar, cups of warm water and 3 packet of active dry yeast. )i:
the sugar, yeast and flour in a clean container. *tir the water in and
mi: continuously until you make a thick paste. 1ake a dish cloth to
cover the container and let it sit at C4 degrees (. 1he dish cloth will
allow wild yeasts to go through into the batter. 1he mi:ture will start
to bubble as the fermentation process begins. You will notice foam
building up as it develops.
You can put the container in the sink. *ourdough can be difficult to
clean after it has spilled out onto the counter and dried. +et the
mi:ture sit out anywhere between and ? days. You can stir it once
a day. 1he starter will be ready when it develops a good sour smell
and appears bubbly. $s soon as the starter begins to bubble, you can
begin feeding it once a day with water and flour according to the
directions given. *tir everything in the mi:, then cover with a plastic
wrap loosely. 2rovide some breathing room and store on the counter
top or inside the refrigerator.
(eeding the *tarter
1he sourdough starter should be fed daily if you leave it sitting on
the counter. You should feed it every other week if kept refrigerated.
(or counter top stored sourdough starters, remove 3 cup of starter
once a day and substitute with a cup of warm water Fabout 34? to
33? degrees (G, plus a cup of flour. +et everything sit for a few
hours. 6over the mi:ture to become active before you use it to make
bread.
7efrigerated *ourdough
7efrigerator stored sourdough starters can consume a lot of time and
should be fed everyday. You may need another person to continue
feeding the starter if you are going out of town for a few days. /f you
decide to use the starter. 1ake it out of the refrigerator and allow it to
warm to room temperature. /t might take a whole night to make this
work. (eed it with a cup of water and a cup of flour. +et everything
sit for C hours or overnight. You may now use it for different
sourdough recipes.
/f you have stored sourdough starter in the refrigerator for a few
months, you may need to feed it to A times to activate. 1ake it out
of the fridge to A days before using it for baking. 6ontinue the
feeding process everyday. /f you believe that the sourdough has
turned very sour, throw everything away e:cept for a single cup. $dd
cups of water and cups of flour. $llow it to ferment for 3 day.
Sourdough Starters
and Bread -e&i+es
*ourdough used to be made using wild yeasts. 1he wild yeasts,
particularly in *an (rancisco create a special flavor in breads. $
number of sourdoughs are actually hundreds of years old. 1he starter
or sponge is described as a water and flour mi:ture that has the yeast
used to rise the bread. You can get dried versions of these too and
activate these. You can make your own sourdough starters by
ac"uiring local wild yeasts.
$bout Yeast )easurements
5hen using different kinds of yeasts in bread making recipes, you
have to ensure that the conversion is accurate. )ultiply the amount
of instant yeast by A to get the corresponding amount of fresh yeast.
)ultiply the amount of active dry yeast by .? to get the
corresponding amount of fresh yeast. )ultiply the amount of instant
yeast by 3.? to get the corresponding amount of active dry yeast.
)ore /nfo
1he e:piration date of yeast is printed on the package. Yeast can
e:pire, and usually lasts longer than the date printed on the packet if
it is kept inside the refrigerator. / can last longer if placed inside the
free.er. 1esting yeast can be done using sugar. 1o test, you can add
3/ teaspoon of sugar to the yeast when stirring it into the water to
dissolve. /f the yeast foams and bubbles within 34 minutes, the yeast
is described as active and alive.
1he Yeast *tarter
You can easily make your own yeast start by taking e"ual parts of
water and flour. )i: them together and leave everything in a warm
location. +eave the mi:ture for days. $fterwards, the starter should
appear frothy. 1he flour and water should have developed by then.
1he water will also have a distinct smell at the top. 1his will be the
starter of wild yeast.
)aking *ourdough *tarters
1o make sourdough starters, take a cup of starter from a known
bakery. $dd water and flour to the starter to make more. 1he starter
can go on for decades. You can make the sourdough starter using
normally packaged yeast that you can purchase at a local dealer. You
can also purchase packaged sourdough starter mi: at the grocery.
1he internet actually now has several dealers and sellers of
sourdough starter mi:es. $ll you need to do is make the order, pay
the seller through money transfer or credit card, and have the item
shipped right to your doorstep in a few days.
&sing the *tarters
)ake sure you save up some of the homemade starters so you can
continue developing these for months and years to come. You will
need the yeasts and sourdoughs depending on the type of bread you
want to make. You will find that these also lead to certain features
and characteristics, depending on how much you put in and the kind
of ingredients that you add to the mi:. )ake sure you also place the
starters in the right container, so that these do not e:pire and you
retain the properties that lead to "uality and great taste.
The Sourdough
Starter -e&i+e
*ourdough started about 6,444 years ago when human found out
how to boost the leavening and fermentation of grains to be brewed
into drinks or baked into bread. $ portion of the fermented grains
were then saved by people in the past to begin the fermentation of
the ne:t batch of bread. *ourdough was then born from this
recurring practice. 1he saved part is now referred to as a sourdough
starter. 1he bread made from the mi: is called sourdough bread.
5hat is *ourdough8
$ sourdough starter is described as a natural leaven, or a mi: of
li"uid and grains where wild yeasts and bacteria thrive to flavor and
leaven the bread dough. 1he yeasts thrive naturally on the grain
surface, in the air or soil and in fruits and vegetables. 1he bacteria
are specific strains of the benign bacteria +actobacillus.
Yeast and lactobacilli live peacefully in a symbiotic relationship.
%oth do not try to get food from each other. Yeast actually helps feed
lactobacilli in certain cases. +actobacilli, in turn, create an acidic
area that is conducive for the yeast. 1he acids inside the culture will
serve as an antibiotic wherein the lactobacilli can provide a
protective environment for yeast. +actobacilli help bread rise as
well. *imilar to yeast, the bacteria digest simple sugars located in
flour to produce carbon dio:ide and ethanol. 1he acetic and lactic
acids created add flavor to the bread, having a wide array of flavors.
/n certain periods, the bread can have a sour tang because of
sourdough.
1he 7ecipe
1he ingredients you will need are cups of all,purpose flour, 3
packet or .? teaspoons of active dry yeast, teaspoons of
granulated sugar and cups of warm water Fabout 334 to 33?
degrees (G. You can also get good results by using whole wheat
flour. 5hole wheat start will not have a lot of rising action compared
to something made with white flour. You have to plan longer rising
periods. $dding whole wheat flour together with white flour can also
be done to cut rising time.
)ore 1ips
/f you add some sugar, you will boost the yeast process. Yeast feeds
on sugar to get e:tra energy. Yeast will rise by feeding on the sugars
inside the flour and getting rid of carbon dio:ide in the process. 9o
not put in too much sugar, however. /f the water you use has
chlorine, you can use bottled water, tap water or distilled water
instead. )ake sure you set this out for 3 days before you make the
starter. 6hlorine can cease the yeast development.
)i: the yeast, sugar and flour together in a sterile container. /deally,
you should only use ceramic or glass to contain "uarts. *tir in the
water and continue mi:ing until you create a thick paste. 6over the
container using a dish cloth and allow to sit at @4 to C4 degrees (.
1emperatures higher than 344 degrees ( usually kill the yeast.
0bserve how the yeast rises as you finish the process for optimum
results.
Links
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