Right now, I am baking bread. It is primarily for the 3 members of my family, excluding my older son.
Although I have been buying bread up until recently, I have managed to find some time to make this one work-baking my own bread regularly.
And be sure to give yourself time, if you want to get into this adventure :) It is worth every minute and hour-and it will take you up to 2-3 hours in total!-although not all these hours will not be actively connected with making it.
So, for bread large enough for 3 persons that will last for 2-3 days (and I must underline here that it will be great all these days as long as you take care to keep it wraped carefully all this time, to prevent air from drying it!), you will need:
700 grams of flour
40 grams of fresh yeast (fresh one is the best, although you can use dry one as well. Here where I live, dry one is packed in individual packages weighing 7 grams, and for this bread you will need 1 package of dry yeast)
1 cup of warm milk
1 tea spoon of sugar
1 table spoon of salt
Warm water
Crumble yeast in the milk and add sugar. Let it work up-you will know that yeast has "come to life" when you notice foam on the top of the milk. Add it to flour, add salt, and slowly add warm water in order to get tender dough-you don't want it to be too thick, nor too soft. The best way to recognize when is "just the right" is to test it with fingers-when it doesn't immediately sticks to fingers, it is of the proper density.
Then leave it in warm place to rise. Once it has doubled its size, knead it well and let it rise once agan. When it has doubled size again, you will knead it and put it in the baking pan, and let it rise in the warm place again before puting it in the oven previously heated to 180 degrees Celsius. It will need aproximately 1 hour before it is baked. If you feel that crust is over-baked for you, lower the temperature, but in general, if you want it baked properly, it is better if it's in the oven for entire hour, even if you decide to put down the temperature.
Once the hour has passed, get the bread out of the pan, and wrap it up in tea cloth. Let it rest for at least one hour, before serving it.
I must add that at this point I am experimenting with flours. Of course, you can use white flour 100%, but I am mixing it 50-50 with rye flour-currently. I am considering making the mixture of 30-30-40 of white flour, rye and buckwheat. Buckwheat is the one I solely use when I am preparing bread for my older son-and in that situation I also don't use yeast or milk, because those two don't agree with his diet. Instead of yeast I use baking soda powder, which helps this bread to rise-to some extent :)
Addition: I am and will use metric measures in my recipes because I am most comfortable with them.
But here is the link for converting them to other measures :)
http://www.metric-conversions.org/weight/grams-to-pounds.htm
Although I have been buying bread up until recently, I have managed to find some time to make this one work-baking my own bread regularly.
And be sure to give yourself time, if you want to get into this adventure :) It is worth every minute and hour-and it will take you up to 2-3 hours in total!-although not all these hours will not be actively connected with making it.
So, for bread large enough for 3 persons that will last for 2-3 days (and I must underline here that it will be great all these days as long as you take care to keep it wraped carefully all this time, to prevent air from drying it!), you will need:
700 grams of flour
40 grams of fresh yeast (fresh one is the best, although you can use dry one as well. Here where I live, dry one is packed in individual packages weighing 7 grams, and for this bread you will need 1 package of dry yeast)
1 cup of warm milk
1 tea spoon of sugar
1 table spoon of salt
Warm water
Crumble yeast in the milk and add sugar. Let it work up-you will know that yeast has "come to life" when you notice foam on the top of the milk. Add it to flour, add salt, and slowly add warm water in order to get tender dough-you don't want it to be too thick, nor too soft. The best way to recognize when is "just the right" is to test it with fingers-when it doesn't immediately sticks to fingers, it is of the proper density.
Then leave it in warm place to rise. Once it has doubled its size, knead it well and let it rise once agan. When it has doubled size again, you will knead it and put it in the baking pan, and let it rise in the warm place again before puting it in the oven previously heated to 180 degrees Celsius. It will need aproximately 1 hour before it is baked. If you feel that crust is over-baked for you, lower the temperature, but in general, if you want it baked properly, it is better if it's in the oven for entire hour, even if you decide to put down the temperature.
Once the hour has passed, get the bread out of the pan, and wrap it up in tea cloth. Let it rest for at least one hour, before serving it.
I must add that at this point I am experimenting with flours. Of course, you can use white flour 100%, but I am mixing it 50-50 with rye flour-currently. I am considering making the mixture of 30-30-40 of white flour, rye and buckwheat. Buckwheat is the one I solely use when I am preparing bread for my older son-and in that situation I also don't use yeast or milk, because those two don't agree with his diet. Instead of yeast I use baking soda powder, which helps this bread to rise-to some extent :)
 | |
| Bread fresh out of the oven :) |
But here is the link for converting them to other measures :)
http://www.metric-conversions.org/weight/grams-to-pounds.htm
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