Ingredients:
- 1 kg wheat flour
- 4 teaspoons salt
- 3 packets of dry yeast
- 650 ml lukewarm water
(24 cm springform pan)
Instructions:
1. Prepare the Dough: Start by placing all of the ingredients into a large mixing bowl. This includes the 1 kg of wheat flour, the 4 teaspoons of salt, the 3 packets of dry yeast, and the 650 ml of lukewarm water. It’s important that the water is lukewarm, not hot, to activate the yeast properly. If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate effectively. The yeast is the key ingredient that makes the dough rise and gives it its airy texture, so getting the water temperature right is essential.Begin mixing the ingredients together. You can either use a stand mixer with a dough hook attachment or do it by hand. Start by combining the dry ingredients, and then slowly add the water while stirring continuously. Once the water is fully incorporated, knead the dough for about 10 minutes, until it becomes smooth and elastic. Kneading the dough is a crucial step because it helps to develop the gluten, which gives the dough its structure and texture. If you’re kneading by hand, make sure to turn the dough regularly and press it down firmly with your palms to ensure it’s kneaded properly.
2. Let the Dough Rise: After kneading the dough, cover the mixing bowl with a clean kitchen towel or plastic wrap and place it in a warm location to rise. Let it rest for about 1 hour, or until it has doubled in size. The warmth of the environment will activate the yeast and help the dough rise, creating small air pockets in the dough, which is what makes the bread fluffy. It’s crucial to be patient during this step. Rushing it can lead to dense bread. If you live in a cooler climate, you can place the bowl in an oven with the light on to create a warm environment for the dough to rise.
3. Prepare the Baking Pan: While the dough is rising, you can prepare your baking pan. For this recipe, a 24 cm springform pan is ideal, but you can use a regular round baking pan as well. Lightly grease the pan with butter or oil to prevent the bread from sticking, or you can line it with parchment paper for easier removal after baking. A springform pan is particularly useful if you want the bread to retain its shape and be easy to remove after baking.
4. Shape the Dough: Once the dough has risen, punch it down gently to release the air trapped inside. This step, called “degassing,” is essential for creating a fine crumb texture in the finished bread. Turn the dough out onto a lightly floured surface and gently knead it again for a few minutes to remove any remaining air bubbles. Afterward, shape the dough into a round ball or the shape that will best fit your pan. You can also shape it into smaller individual loaves if you prefer. Once the dough is shaped, place it into the prepared springform pan.
5. Let the Dough Rise Again: Cover the pan with a kitchen towel and let the dough rise again for about 15-20 minutes. This second rise will help the dough reach its full potential before baking, giving it a nice, airy texture. During this time, preheat your oven to 220°C (425°F) so it’s ready for the dough once the second rise is complete.
6. Bake the Bread: When the dough has risen for the second time, it’s time to bake. Place the pan on the middle rack of the preheated oven and bake for about 35 minutes. The exact baking time may vary depending on your oven, so it’s important to check the bread towards the end of the baking time. The bread is done when it has a golden-brown crust, and if you tap it gently on the bottom, it should sound hollow. This hollow sound is a good indicator that the bread has fully cooked through.
7. Cool and Serve: Once the bread is done, remove it from the oven and allow it to cool in the pan for a few minutes. Then, transfer the bread to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around the bread, which helps maintain its crisp texture.This homemade bread is perfect for all occasions, whether you’re having it with a delicious soup, making sandwiches, or enjoying it on its own with a bit of butter. The soft, fluffy interior and the golden, slightly crisp crust make it irresistible.
A Few Tips:
- Add-ins for Extra Flavor: You can easily customize this basic bread recipe by adding ingredients like herbs (rosemary, thyme), garlic, or even cheese to the dough. This will give your bread a flavorful twist that pairs perfectly with a variety of dishes.
- Make It Whole Wheat: For a healthier variation, you can substitute part or all of the white flour with whole wheat flour. Just keep in mind that whole wheat flour tends to absorb more liquid, so you may need to adjust the amount of water accordingly.
- Storage: Homemade bread is best eaten fresh, but you can store it in an airtight container or wrap it in plastic wrap to keep it soft. If you have any leftover bread, it also freezes well. Simply slice the bread and wrap it in plastic wrap before freezing. When you’re ready to eat it, you can thaw it at room temperature or toast it for a crispy finish.
- Make Bread Rolls: If you prefer individual servings, divide the dough into smaller portions and shape them into rolls. This is a great option for family gatherings or when serving bread as an accompaniment to a meal. Bake the rolls for around 20-25 minutes at the same temperature.
This simple yet classic bread recipe creates a delicious, soft, and airy loaf that pairs well with almost any meal. The process of making bread from scratch might seem daunting at first, but with just a few steps, you can enjoy the incredible smell of fresh-baked bread in your home. It’s a perfect addition to any meal or can be enjoyed on its own with butter or jam. Whether you’re a beginner or a seasoned baker, this recipe is a great one to have in your repertoire. Enjoy the satisfaction of baking your own bread from scratch, and savor the soft, fluffy texture with every bite!
