My basic bread loaf

In fact, bread is quite easy to make at home, and you only need a few staple ingredients to make a simple loaf. Here?s exactly how to make a delicious loaf at home from scratch.

Kneading is a necessary step in the bread making process. The biggest problem bakers have is they don't knead the dough long enough. It takes a good 8 - 10 minutes to knead dough with lightly floured hands on a lightly floured countertop. Kneading can also be done with a stand mixer on low speed by dough hook for 5 minutes.Usually a dough goes through two rising periods, the first after mixing and the second after shaping, Rising is influenced by how warm the rising place is, the amount of kneading, cold weather, barometric pressure and the use of cold ingredients.
Deflate the dough when it has doubled in size; it makes the shaping of the loaf, in the next step, a lot easier. This essentially gives the dough a fresh start, This helps to improve both the texture and flavor of the finished bread.
When the loaf starts its second rise after shaping, it is a good time to PREHEAT the oven.

Recipe ;

This is tasty, soft, simple & cheap white bread. Easy to make.
1 cup warm water
1 cup milk; 2%
1 ½ table spoon active dry yeast
3 table spoon sugar
3 table spoon melted butter
1 tea spoon salt
5 cups all purpose flour

Method;
In a large bowl, mix water & milk. Add sugar and sprinkle yeast on the top, leave for 5 min. after 5 min, add oil, flour & salt. Stir with a wooden spoon to bring all together.
Take the dough out on lightly floured surface & knead for 8 minute minimum, until it become smooth. Let the dough rest for 1 hour in an oiled bowl, cover with kitchen towel to prevent form skin.
After 1 hour it will have been double in size. Take out air from the dough by patting with the help of hand. Lay the dough out on the floured area, divide into two potions and spread each portion out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.


You may need to put a bit more flour on it and on the table to prevent sticking. Roll the rectangle upward like picture.

Tuck the ends of the roll underneath, with the ?under? side being where the seam is. Then spray two bread pans down with nonstick cooking spray and put the loaves inside of two 8 X 4 inch pans. Leave them to rise for another hour.


Bake in a preheated oven at (200 c) for 30 minute. Keep an eye during baking, if top is getting dark, then cover top with a piece of aluminum foil. Take the bread out after 30 minute; brush the top with melted butter.


Let it cool down completely before slicing.
This bread will make mind-blowing toast. Seriously, pop a slice in the toaster, get it golden brown, and spread a bit of butter or margarine on it. Truly, truly sublime.




BREAD GLAZES
use any of the following glazes to create different crusts.

Soft Buttery Crusts:
Brush loaves with softened or melted butter or margarine AFTER BAKING.

Crisp Shiny Crust:
Brush loaves with a mixture of 1 egg and 1 Tbsp water JUST BEFORE BAKING. May be sprinkled with poppy or sesame seed.

Delicatessen Crust:
Remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp corn starch and 1/4 cup water that has been heated to boiling. Return to oven to finish baking.

Cinnamon/Sugar Crust:
Brush loaves with 2 Tbsp melted butter or margarine; sprinkle with mixture of 2 Tbsp sugar and 1/2 tsp cinnamon AFTER BAKING.

Slightly Crisp, Shiny Sweet Crust:
Brush loaves with a mixture of 1 Tbsp each of sugar and water AFTER BAKING.

Happy Baking! Betsy recipelink.com
information sorce www.baking911.com