Nothing tastes better than freshly made bread right from the oven! It’s a universal pleasure, transcending cultures and generations, a testament to the timeless joy of baking and the unmatched delight of indulging in something made fresh, with love. Whether it’s slathered with butter, drizzled with olive oil, or savoured just as it is, nothing truly compares to its taste. Try these easy bread recipes at home!
#HomemadeBread #EasyRecipes #Bread
Bread with topping:
• 400 ml (2 cups) warm water
• 7 g (2 tsp) salt
• 8 g (1 tbsp) yeast
• Leave it for 10 minutes
• 120 g (1/2 cup) flour
• 10 g (1 tsp) sugar
• Leave it for 40 minutes
• 450 g (3 cups) flour
• Leave it for 20 minutes in a warm place
• Leave it for 30 minutes, in the formwork
In a heated oven to 180 °C (356 °F) for 30 minutes
For topping:
• 100 g (1 piece) Brie hard cheese
• 120 g (1/2 cup) cheese cream
• 1 onion bulb
• 30 g (1/4 cup) onion leaves
• 7 g (1 tbsp) sweet paprika
• 4 g (1 tbsp) dill seeds
• 50 ml (1/5 cup) beer
The flatbreads:
• 200g self-raising flour
• 170g Greek yoghurt
Filling:
• 100g feta, crushed
• 2 tablespoons cream cheese
• Handful of mint leaves, finely chopped
• 100g spinach, wilted with boiling water, squeezed and roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon black pepper
Focaccia:
• 350g bread flour
• 245g water
• 2g Instant Yeast
• 7g salt
• 10g Olive oil
Topping:
• Sea salt
• Rosemary
180C baking
Boiling bread:
• Ingredients: Milk 105ml
• White sugar 12g/1tbsp
• Active dry yeast 1.5g/½tsp
• Olive oil 15ml/1tbsp
• All-purpose or bread flour 150g
• Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
Cube bread:
• 2 tsp instant yeast, OR 2 1/4 tsp active dry yeast
• 1 1/4 cup whole milk, warmed to 100-105 degrees F (285 g)
• 4 1/2 cup All-Purpose flour (585g)
• 1 1/2 tsp kosher salt
• 3 tbsp unsalted butter, room temperature (43 g)
• 1/3 cup granulated sugar (70g)
• 2 large eggs, lightly whisked
180C baking
Yeast & Rice bread:
• 1 rice cup
• 3 cups Water
• 100ml milk
• 1 tbsp Sugar
• 1 tbsp Yeast
• 3 flour
4-ingredients bread:
• 1 + 1/2 cups warm water (370ml).
• 2 tbsp dry yeast (10g).
• 4 cups flour (500g).
• 1 tsp salt.
Cover with a lid and bake at 220°C / 428°F for 30 minutes. Then remove the lid and bake another 15 to 20 minutes.
Bread with no oven:
• 400 g of flour (3 1/20 cup)
• 7 g of dry yeast
• 200 – 220 ml of water (4/5 cup)
• 1 teaspoon of salt
• 2 teaspoons of sugar
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Sh H Sh For Me Yeah [Applause] Sh He A I Oh Sh [Applause] This It’s Now Oh [Applause] [Applause] A Hi friends today we’re going to check out some different homemade bread recipes homemade bread not only tastes better but is considerably cheaper than bought bread our first recipe is made with yeast and rice rice is a rich source of carbohydrates the body’s main fuel source first place one cup of rice into
A pan and add 3 cups of filtered Water then cook on a low heat until the rice soaks up the water here’s a good tip when cooking rice add a little oil at the beginning of cooking to coat the grains which helps to keep the rice from sticking to the bottom of the pot another option is to use brown rice
As this is an excellent source of nutrients including fiber once the rice is cooked leave to one side to cool now we’ll prepare our liquid mix add 1 tbsp of sugar to the milk and 1 tbsp of powdered yeast then mix Well next we’ll place the cooled down rice into a large bowl and stir in the milk and yeast Mix the fat and lactose and milk helps to tenderize the crumb of the bread making it sweeter and softer then add half a teaspoon of salt and stir to combine the Ingredients the great thing about making homemade bread is that you have control of the ingredients especially if anyone has allergies next SE four cups of flour into the bowl and mix Together seing the flour removes any clumps and makes the flour airier for a more delicate Dough When handling the dough wet your hands with water to stop the dough from sticking to them now we’re ready to add 2 tblspoon of olive oil and knead into the Dough olive oil adds flavor moisture and contributes to the texture of bread which results in a softer and more tender crumb then cover the bowl with cling film and leave to rise for about 1 hour Rising is the process by which yeasted breads achieve their height and Structure here’s a useful hack with parchment paper lightly screw the paper into a ball then smooth it out and line a Bowl it sticks to the shape of the bowl a lot easier now it’s ready for the dough pour some olive oil into your hands then remove the dough and pop it into the parchment lined Bowl press it down and push to the sides of the bowl and cover with a towel for about 15 Minutes whilst the dough is rising preheat the oven when the dough is put into the oven the quick hit of heat helps to complete the yeast’s rising process pop it in the oven at 180° C for around 50 to 60 Minutes time’s up let’s check how it’s Doing looks and smells amazing nothing nothing beats that smell of fresh baked bread am I Right it’s got a lovely crusty top and a beautiful Crumb nice and spongy I’ve just got to give it a Try here’s a tip the crust of the bread should be firm to the touch dry in a golden brown color if the crust is too pale pop it back in the oven for a few more Minutes it really does taste as good as it looks now for our next recipe this recipe requires only four ingredients water yeast flour and salt these staples are commonly found in most kitchens so a great handy recipe after pouring 1 and 1/2 cups of
Warm water into a bowl add 10 G of yeast and mix well yeast adds many of the distinctive flavors and Aromas associated with bread this fungus is a vital ingredient in bread beer and a range of other Foods Now cover the yeast water for 10 minutes for the yeast to Activate then we’ll start adding four cups of cved flour into the yeast water and stir well yeast has two rolls in bread making the main function is as a leavening agent which gives bread its fries the second function is to add strength to the dough now we’ll add a teaspoon of salt
And continue to Mix use your hands to fold the dough in the bowl this ensures the ingredients are fully combined and helps to gather the dough together then cover the bowl and leave the dough to rise for around 2 hours after the allotted time has passed we’re on the final folding process
Before it goes in the Oven empty the dough onto a flowered surface this is the sticky part so keep your hands covered in flour to stop the dough sticking to you we’re going to fold and spread to transform it from a Shaggy Mass into a smooth elastic dough this is an important process which
Removes air bubbles and creates a looser crumb when baked folding rather than kneading is a gentler way of building strength and elasticity in dough I’ve already preheated my Dish as this prevents hot spots from unevenly cooking the Dough remove the dish from the oven and coat the full area of the dish with olive Oil carefully place the dough into the dish and score the Top the reason for scoring is because bread dough rapidly expands when first placed in the oven an effect known as oven spring scoring controls the expansion and prevents cracking and breaking of the bread once scored replace the lid of the dish and bake at 220° C for around 30 minutes Then remove the lid and bake for a further 20 to 30 minutes or until golden Brown Here’s a useful testing hack to check that bread is baked fully tap the base of the bread if it sounds Hollow the bread is ready if not place it back in the oven for a further few minutes before retesting remove the bread from the dish to prevent it from sweating in the tin
And getting a soggy crust it has a lovely soft springy bounce doesn’t it allow the bread to cool before slicing cutting bread fresh from the oven may be difficult to slice now let’s check out this last bread recipe where we won’t be using the oven to bake the dough
First we need 400 G of flour sved into a bowl then add 2 tasps of sugar and 7 G of dry Brewer Yeast and mix Brewer Yeast has a more bitter nutty flavor that’s often more noticeable in beer and fermented beverages now we can slowly add half of the filtered water and stir
Then continue to stir in the remaining water after adding a teaspoon of salt fold to help strengthen the gluten within the dough make sure to fold the dough because by missing this step chances are you will end up with soggy dough that doesn’t hold its shape before or during
Baking after about three sets the dough will go from flat and dense to plump and jiggly That’s how you’ll know the technique is working and it’s time to shape and place back in the bowl add olive oil and spread around the dough cover the bowl and leave it to rest and rise for about 1 and 1/2 hours now we can prepare the next stage for cooking our
Dough remove the Risen dough and sprinkle with Flour roll fold and stretch the dough until it starts to tighten up stretching and folding redistributes the yeast and lactic acid bacteria throughout the dough to ensure an even fermentation it helps to create a more consistent and predictable outcome of the dough now we can preheat the pan in Readiness for the dough
Add olive oil and coat the pans Interior repeat this process with a large Plate once the pan is hot place the dough inside flatten and spread out then replace the lid Cook on a low heat for around 20 to 30 minutes as you can see the bread will have risen so now remove the bread by flipping it onto the oil coated plate then slide the uncooked side back into the pan and replace the lid cook for a further 20 to 30
Minutes time’s up let’s check out our no oven baked Bread well I think that looks impressive don’t you Brewer Yeast is more often used to make beer but as you can see it can be used to make bread whereas bread yeast can’t be used to make beer it really does taste Delicious not only is homemade bread preservative free but also fully customizable as you can add your own choice of Ingredients baking bread is a lot easier than it seems and I hope you’ll give it a try too