How to make delicious bread? How homemade bread is delicious

Good bread isn't just a recipe. Mainly raw materials, good gluten flour is the most important! The second is the ratio of flour to water, and then the process of kneading the dough, the machine is not as good as the hand, the technique is very important, the right technique can be out of the glove film in 20 minutes.

Fermentation is important, natural yeast is the best, and the process of fermentation is also important. The temperature, humidity, and time of the baking process must be mastered! Delicious bread is not a certain ingredient or process, it is delicious.

The whole process has to be perfectly combined to have delicious bread!

I can make close to 100 kinds of bread, I am a reliable man, I need a bread machine to make bread for dough, the glove film is too difficult to knead, the use of tools frees your hands, the general process of bread: kneading, adding butter to knead dough, fermentation, exhausting, shaping, secondary fermentation, egg brushing decoration, baking. It is best to go to the food ** to do it according to the process, the skills of bread are not difficult, and the home production of bread feels the most important time under the premise of having a bread machine and noodles, which generally takes more than 4 hours.

Prepare raw materials: gluten flour, corn oil, yeast powder, sugar, salt, water, dragon fruit paste, diced dragon fruit.

Install a mixing knife on the bread bucket, put in the flour and yeast powder.

In a large mixing bowl, sieve 5 pounds (22 cups or kg) of all-purpose white flour. The Jewish dietary law requires that the worm in the food be removed from the food because it is clean. In Israel, flour must be sifted because it is kosher.

In other countries, it is best to ask the local rabbis if they need to sift through flour. In addition to making kosher flour, screening also makes the flour lighter. <>

Add 4 tablespoons of instant dry yeast. I've found that the easiest way to do this is to use the dry yeast stored in my fridge. If you prefer to use fresh yeast, then you will need 100 grams of fresh yeast (preferably in cubes).

For fresh yeast, mix 1 cup of tap water with 1 2 cups of boiling water. Add 2 tablespoons. Sugar.

Add yeast. Cover and wait 10 minutes. Yeast should be soaked.

If the yeast does not foam, then you should try it again with other yeasts. Which yeast you use, add yeast to dry the ingredients and mix. <>

Add 1 cup of oil. Then add 5-6 cups of water, adjusting the amount as needed. When the dough is smooth, soft and flexible, you have added enough water. If the dough is sticky, then you have added too much water and you need to add some flour. <>

While you can mix the dough using an electric mixer and a dough hook, you can also simply use your hands. My friend Hazel likes to say that she silently kneaded the bread dough and recited prayers for her children, husband, family, friends, soldiers, and others she needed to pray. When rubbing with your hands, tamar ansh, author of A Tazz of Challah, recommends moistening your hands with oil.

Teluk Intan said, don't use flour because flour dries the dough. At this point, bless, separate and discard a small piece of dough commemorates the gift of bread given to the rabbinical priest (kohen) in ancient times. See how to separate the bread.

Cover the dough in the bowl with a towel and rise for 10 minutes. Knead the dough in a bowl for a few minutes. Then cover the dough in the bowl and let it sit for another 10 minutes.

Lightly grease with your hands, remove the dough from the bowl, cover with plastic wrap and rise for an hour. Lightly grease the dough with your hands and rinse down. The stamping releases the trapped gases and makes the shape of the loaf ideal to rise.

Rub for a few minutes.

Knead all ingredients into a dough. Knead vigorously on a cutting board for about 10 minutes until the surface of the dough is smooth.

Cover with plastic wrap and let it ferment at about 28 degrees for an hour.

Evacuate the leavened dough, divide it into two portions, roll it round and let it rise for 15 minutes.

Flatten the proofed dough and roll it out into long strips from the middle to the ends.

Turn the dough over and rotate it 90 degrees.

Roll it up from top to bottom along the long side. Note tightening while curling.

Once rolled, the dough is formed in long strips.

Place in a baking tray and brush the surface with a layer of water.

Wait a few moments for the surface of the dough to become sticky and sprinkle with some rolled oats.

Put bread flour, low gluten flour. Yeast. Baking powder, improver, sugar.

Put the eggs together, stir well, add water and form a dough, then add salt and butter and knead well, then press into large slices and roll them up, knead them into long strips with a rolling pin (50 grams), roll them out into slices with a rolling pin, then roll them up and cut them in the middle, put them in the baking tray to rise to double the size, then pour salad oil in the vacant place of the baking tray, and then bake them at a temperature of 180 on the top and 200 on the bottom for about 17 minutes, take them out and brush the bottom with honey and dip them in sesame seeds and rock sugar.

Take some flour and sift it, then take the same amount of milk powder, a small amount of sugar, a little salt, yeast, eggs. Put all the ingredients together and mix them with water before fermenting. After the first fermentation, lift the dough and press again to continue the second fermentation.

When the second time is ready, the dough is also lifted and then fermented for the third time. After confirming that it has been served three times, put it on the cutting board to make bread and make it, or you can wrap it in the filling according to your preference. Then seal the bread and let it rise in a warm place for 20 minutes.

Brush the baking tray with oil, add the bread and brush with egg wash (beat the eggs into a mixture). Preheat the bread in the microwave (preferably in the oven) and bake over the base fire for 15 minutes, then over the heat for 5 minutes.

Prepare 200 grams of flour, 3 grams of yeast, a bag of milk, 2 tablespoons of sugar, an egg, 20 grams of milk powder, and 15 grams of butter. Put the above ingredients together, mix the dough and the dough slightly, knead the dough and beat it vigorously or put it in a bread maker and stir well to pull away the thin transparent film. The fermented dough is slightly kneaded and deflated, divided into small portions, wrapped in homemade pineapple sauce, sealed and set aside to continue to ferment for 20 minutes.

Brush the bread with a layer of egg wash and bake in the oven at 170 degrees for 20 minutes.

Peanut butter meal pack].

Raw material table]: 350g of high-gluten flour, 200g of skimmed pure milk, 1 egg, 25g of white sugar, 4g of high-sugar resistant yeast powder, appropriate amount of peanut butter;

Baking time and temperature: 165 degrees, 25 minutes.

Bread making process]:

1. Prepare the raw materials for making peanut butter meal packets. It is recommended to use high-gluten flour for bread, yeast powder is high-sugar resistant yeast powder, milk can be skimmed milk, or whole milk, whole milk may need to add 10-15g more.

2. Put the ingredients into the kneading machine in the order of milk, eggs, sugar, flour and yeast powder, start the kneading program, and knead into a smooth and soft dough for 10-12 minutes; If you don't have a machine to help knead the dough, you can also knead it by hand.

3. Kneaded dough out a piece of dough and stretch it open, which can pull out a complete film that is not easy to break;

4. Form the kneaded dough into a round ball with a smooth surface, put it in a small basin, cover it with plastic wrap, and ferment it until it is twice as large;

5. The surface of the fermented dough is still smooth, elastic to the touch, and will not collapse or retract;

6. Take out the fermented dough, press and exhaust, cut it into 12 small doughs of equal size with a scraper panel, about 52g each, knead it round and cover it with plastic wrap, and let the dough relax for 15 minutes;

7. After relaxation, the dough is larger again, and I feel that the inside is full of air;

9. Take a dough and roll it into a long shape, trying to roll it into a shape that is small at one end and one large at the end;

10. Roll out the dough with a rolling pin, the rolled dough is wide at one end and narrow at the end, it is a triangular shape, smooth side down, and then use a spoon to spread peanut butter on the cake;

11. Roll it up from the wide side to the other side, roll it into a bread roll raw embryo, so that the smooth side will be on the surface, and finally roll it out flattened and pressed at the bottom;

12. Make the 12 small dough rolls one by one, as shown in the picture above, and place them in a baking dish. My baking tray is the oven's own baking tray, with a layer of baking paper on the plate, and the bread embryo is placed on the oil paper;

13. Put the bread embryo into the oven, add a plate of hot water, close the oven door, create a warm and moist fermentation environment, about 20 minutes, the bread embryo will be fermented, the volume is larger, and the white and chubby one is also very cute;

14. Brush a layer of egg liquid, I use whole egg liquid here, if you want to be more yellow, you can only brush pure egg yolk liquid.

15. Preheat the oven in advance, 165 degrees, 25 minutes. The picture of the finished bread that has just been baked is a picture of the finished bread, and the fragrant bread is ready! It should be noted here that there will be temperature differences between different ovens, so please adjust the temperature according to your own oven.

It's a great feeling to watch the bread grow in the oven, the surface turns yellow, and the aroma gradually fills the kitchen.

Homemade bread practices

Black fungus pudding with French bread recipe.

Material. Ingredients: 300g high-gluten flour, 1 egg;

Excipients: 50g butter, 2g salt, 3g yeast powder, 130g milk homemade bread. Whisk all ingredients (except butter, which is later placed in the dough) in a bread maker.

Repeat the dough until the dough can appear finger wrap.

Put on plastic wrap and let rise until the dough is twice as long.

Take out and vent with a rolling pin, then fold it into three, put it in a bread maker, wait for the second fermentation, until it is twice as large as the original, and bake.

Remove the toasted bread.

The slice is ready to eat.

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Add an appropriate amount of yeast flour to the high-gluten flour, knead with warm water or warm milk until the dough is smooth, add butter and knead the glove film to make the bread softer, and then put it in the oven at 150 degrees for 40 minutes.