Tuesday, 23 December 2014

Raffaele Imperiale - How to Make Perfect Homemade Bread Without a Bread Machine

Raffaele Imperiale - How to Make Perfect Homemade Bread Without a Bread Machine

How to make homemade bread.

There are few aromas more delightful than the smell of home baked bread. It's an activity that has diminished in the hectic pace of modern life, but it's a very satisfying and rewarding experience.

Fresh Baked Bread

Who doesn't love the smell of homemade bread baking in the oven? I find the whole process of making bread to be very theraputic. I can stand and knead the dough and just let my mind wander, it's so relaxing. I guess it's also a way to relieve some of that pent up frustration and stress...something physical. It's the pushing and turning, the wonderful smell of yeast and dough, the simplicity and hominess of our daily bread being formed with my own two hands. If you have never tried making your own bread, you'll be surprised how easy it is! Here's one of our favorite all purpose recipes. Nothing fancy, just plain old-fashioned white bread. Enjoy.

How to Make Bread


How to make yeast bread.

How do you make bread? Baking bread at home is easier than you think.  Perfect homemade bread every time!

How to Make Bread from Scratch

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter is the greatest of all feasts.
James Beard from Beard on Bread, 1980

Bread has been around for over 10,000 years. The Egyptians are credited with inventing the oven and discovering leavening agents. Flour milling is credited to the Greeks. The Romans improved on the process, and then brought the art of bread making to Europe.

How to make white bread



  • 2 packages active dry yeast
  • 3/4 cup warm water (105 to 115 degrees)
  • 2 cups lukewarm milk (scalded then cooled)
  • 3 tablespoons sugar
  • 3 tablespoons shortening
  • 1 tablespoon salt
  • 7 to 8 cups all-purpose flour
  • Butter (or margarine), softened

Place 2 cups of milk in a small sauce pan. Scald the milk, then allow to cool.
Scalding milk means bringing it nearly to a boil, preferably in a thick-bottomed pan. You will need to stir regularly to avoid having a protein skin form on the surface and to keep the milk proteins and sugars from sticking to the bottom of the pan. Scalding serves to kill potentially harmful bacteria in the milk and destroys enzymes that keep the milk from thickening in recipes. Your milk will be scalded when you see tiny bubbles begin to form along the edges.

Warm 3/4 cup water to 105-110 degrees F.If the water is not warm enough, the yeast will not be activated. If it's too warm, it will kill the yeast. Use a thermometer until you know by feel the exact temperature you need. This is a crucial step in the success of bread baking!

Proof the yeast

Dissolve the yeast and 1 T of the sugar in a large bowl with the warm water.
To activate yeast the first step is called proofing and is a way to test the yeast to make sure it is alive and still active. This is accomplished by mixing the yeast in a warm liquid. In order for yeast to become very active it needs food. It's favorite food is sugar, simple sugars to be precise (glucose and fructose).

Combine ingredients ...

Stir in the scalded milk, remaining 2 T sugar, shortening, salt and 4 cups of the flour into the proofed yeast mixture. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.
I usually turn the dough out on a floured board and work the additional flour in by hand. This way I can get a feel of the dough and a better sense of when it's had enough flour. The dough shouldn't be sticky.

Original Source: http://lamme.hubpages.com/hub/Delicious-Homemade-Bread

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