There are so many simple breakfast recipes which we can use in our daily cooking. The loaf of bread is very round and very crumbly, very typical of people bread. It was also the most usual bread in the Middle Ages, before the discovery of yeast. After its discovery, the loaves of bread, like the Baguette, began to spread. Nowadays, it is very difficult to find a good loaf of bread since most of them (like other breads) are full of additives and “improves” which, far from improving our bread, make it worse. Here, we will make a loaf of homemade bread, with four ingredients, no additive. We will make a Mr. PAN.Best Meat Lasagna Recipe can easily be find out in internet.
Simple Breakfast Recipes:-
Ingredients to make a homemade loaf bread of 1 kg:
400 g of conventional flour
400 g of flour of strength
25 g fresh baker’s yeast or 8 dry yeast (yeast)
About 450-500 ml of water
One tablespoon of salt
How To Make A Homemade Bread by Simple Breakfast Recipes
1.The homemade bread loaf, it is much easier to do than it seems. To begin, we put all the ingredients in a bowl and we let them pour the water little by little. The exact amount of water to take, will depend on the brands of flour used since, not all absorb the same amount. The idea is to gradually pour until you get a dough that sticks a little to the hands. This is the desired texture, to ensure crumb with holes (honeycomb) and well spongy. Once this is achieved, we let it sit for a couple of minutes.
2.After this rest (which we have given to the flour absorbs water well) begin to knead. As I said, stick a little (not too much) to the hands and the counter. Especially at the beginning. But as we love and gluten develops, it will stop doing more and more. Knead for about 15 minutes.
3.Over time, when we have a smooth elastic dough, keep the dough in the bowl where we mixed the ingredients and cover with a damp cloth. We let it ferment for one to two hours, depending on the temperature. Until you have doubled your size
4.When it has doubled in size, we are bringing, trying not to manipulate excess (above all, crush it, to try to keep the air you have) and carefully, we make folds. It is about taking the dough by the ends and bringing it to the center of the dough. Some bakers say it is like “taking the petals of a flower and taking them to the center of it”. We do this with the whole mass. With this, we want to strain the dough, to prepare it for its second fermentation. Once done, pour well flour in a clean, dry rag (of linen or similar, other than threads) and put it in a narrow casserole. Then we put the dough in it, with the “ugly” side, that is, with the one with the folds, looking up. The casserole should be a little bigger than the future loaf of homemade bread. We use the casserole as a mold, so that the dough does not lose its shape in its second fermentation and the rag with flour, so that the dough does not stick. We leave it again until it has doubled again.
5.When you have refolded size, I am just baking. We put the oven to about 220 ° C, with the oven slab INSIDE. We also put in the bottom, a container that holds the heat well, like a cast iron skillet. When the oven is very hot, place the loaf of bread on baking paper, cut it into a squared surface, and put the loaf of bread with the paper. Oven in the tray that was already inside. We also poured half a glass of water into the frying pan below. Thus, we will generate a lot of steam, which is going to eat very well to the loaf of bread. We will get a brighter bark. With all this procedure, we tried to emulate a bakery oven at home. After about 20 minutes, when it is well browned and cooked, let it cool in the same oven. This will ensure that the bread is very crisp (if you see that it has taken a lot of color, you can put aluminum foil over it, so that the crust will not burn) and, we have our homemade loaf ready!
They seem a lot of steps, and many paragraphs, to make a loaf of homemade bread but it’s actually much easier than you think. I encourage you to try it! And of course, if something is not clear to you, leave a comment and I will try to solve your doubt as soon as possible. As a curiosity, finish by pointing out that in the oven, the loaf loses about 20% of its mass, in water.
