Homemade Bread Is the Best!
I urge you to try it too
There’s almost nothing like the smell of freshly baked bread, with its crusty texture and warm, fluffy crumb. Granny’s homemade bread will always be one of the most delectable dishes. Still, making your own is simple, whether you prefer the traditional variety or variations with seeds, wholemeal flour, potatoes, olives, or rosemary.
Bread’s importance in our lives cannot be overstated. It is practically the only food that has been and continues to be so important to people that it has earned a place in Christianity’s most famous prayer.
Our lives, it appears, would not be the same without bread, and a slew of significant events in human history would not have occurred or would have taken a different path. We are so accustomed to thinking of bread as something so ordinary that we frequently overlook its significance as a staple food and, more importantly, how it is prepared.
The bread that we have become accustomed to buying almost daily from the shops meets the body’s needs, but is it the best option for consumption? Industrial processing and large-scale production to feed an increasing number of people results in the loss of some of the final product’s qualities and the addition of often unhealthy substances to our everyday bread. Furthermore, we are deprived of the distinct flavor, aroma, and taste that only homemade bread can provide.
In all of its forms, Bread is the most widely consumed food on the planet. It is not only a good source of carbohydrates, but it is also portable and small, which explains why it has been a staple of our diet for thousands of years. According to recent research, humans began baking bread at least 30,000 years ago.
Fluffy bread with a thin, browned crust and a soft, aromatic crumb. This is the most straightforward bread recipe. How to make bread dough? How long does the bread rise? At what temperature is the bread baked? It doesn’t require any special techniques or equipment, but a food processor and a pizza or bread baking stone come in handy. But don’t worry if you don’t have them; this homemade bread can be easily kneaded by hand and baked in a standard oven tray.
Ingredients: 1 kg flour 700 ml hot water One sachet of dry yeast One teaspoon salt 100 ml oil
Measure lukewarm water with a measuring cup. I used a food processor. I put 1kg flour and 300 ml water, salt, oil, and yeast. I mixed to homogenize the ingredients. Add the rest of the water to incorporate all the flour. Because dry beans absorb more water, you may not use all of the water, but only 600 ml. However, gradually incorporate it until it is completely incorporated. Turn the mixer to speed 2 for 7 minutes to knead the dough. After that, cover and keep warm until the dough has doubled in volume.
If you don’t have a baking stone, line a baking sheet with parchment paper and place the bread.
After about 1h -1:30h the dough is shaped and placed in the pan or on the baking stone.
I quickly opened the oven door to 250 degrees Celsius and placed the bread on the heated stone. I quickly turned off the oven and set the timer for 20 minutes. The first 20 minutes of baking a loaf of bread are critical. The temperature should be as high as possible, and there should be plenty of steam to envelop the bread. At lower temperatures, it dries out and forms a thick, hard, matt crust that is neither brown nor shiny. After 20 minutes, I turned down the oven temperature to 200 degrees Celsius and activated the ventilation system. For the next 30 minutes, the bread will bake thoroughly and brown.
How do we know if the bread is baked? We grab the bread with a thick rag or a special glove and hammer it at the bottom with our fingers. If it sounds hollow, it’s overcooked. Leave to cool on a kitchen grill. Bread needs ventilation and airing.
History of bread
The prehistoric person already knew how to make a porridge out of water and grain, so it only took a small leap of imagination to transform this mixture into a solid form by roasting it on hot stones around the fire.
Archaeologists have discovered traces of starch (probably from pappus or fern roots) in prehistoric layers and some rocks that resemble a grinding pistil. The origins were most likely peeled and dried before being ground into flour and combined with water. Finally, the resulting paste would have been cooked on hot rocks over a fire.
But how did humanity progress from this prehistoric “bread” to the fluffy, shaped bread we know today? Three significant innovations eventually resulted in modern bread recipes. The dough is transforming an unappealing dough into a light and fluffy loaf of bread. Lipe, or unleavened bread, is the most similar in shape to the bread our forefathers ate. Today’s examples include Middle Eastern lipia, Indian naan bread, and the famous Central American tortillas. Yeast is the most well-known cause of browning. Yeast is a microorganism that can be found in all environments. The first leavened bread was most likely the result of yeast particles landing in a flour and water porridge container. The yeast began to consume the carbohydrates in the wheat flour and expel carbon dioxide, resulting in gas bubbles that aerated the resulting dough. Over 2500 years ago, bakers in ancient Egypt probably used the first yeast produced intentionally and for commercial use. The first cereal grains used to make homemade bread were ground by hand with stones. As a result, a coarse, wholemeal flour was created, from which various wholemeal, dark, or peasant bread recipes are still made today. Around 800 BC, the Mesopotamians — the inhabitants of the ancient lands now Iran and Iraq — refined the flour-making process. They were using two flat round stones stacked on top of each other.
The stones were continuously rotated by the force of animals or enslaved people, and the cereal grains poured between the rocks were ground into flour. It is the first milling technology to produce flour similar to what we have today: white and fine. Sifting, bran removal, and determination were later innovations. Otto Rohwedder, an itinerant jeweler, invented the first mechanized bread slicer in 1917. Many bakers were initially convinced that homemakers would never be interested in ready-sliced bread and viewed the invention with skepticism. The first bread slicer was not installed in an industrial bakery until 1928. It’s worth noting that the factory had already sliced 90 percent of the bread sold within two years. We should not be apprehensive about making our bread at home. Why, after all, should we be afraid? People have been making homemade bread for as long as computers and bicycles have existed. Our grandparents, and even more so their grandparents, knew how to do it.
Bread is the oldest food invented and manufactured by man. Making our bread recipe at home is often relaxing; additionally, using built-in ovens or stoves can help warm the house a little in winter. Let us not forget that we can now make homemade bread without any hassle by using a particular bread maker, which eliminates the need to worry about rising dough, baking, and supervision.
You can read other recipes I made:
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