Anybody have tips on making homemade bread for the first time?
Seriously-first time. And I’m horrible at baking but I just love homemade bread of every kind.
What is kneading? And what is a kneading board?
How do I check the temperature of the water?
When I let it rise, should I cover the bowl?
And what does proofing the yeast mean?
March 23rd, 2011 at 4:28 am
Kneading is when you work the dough with your hands. The kneading board is what you do this on, but the table or counter will work too.
When the dough is mixed you put it on the board and pull and fold and push with the palms of your hands. Use as little flour as possible so the bread won’t be dry and hard after baking. The temp of the water I just go by feel. Warm to touch. Yes cover the bowl when you put the dough back in it for rising. Place it in a warm spot.
March 23rd, 2011 at 5:23 am
Now that those questions have been answered, I just have one piece of advice for you. Don’t be in a hurry. It takes at least 3 hours to make homemade bread. You have to knead it for around 8 minutes the first time around. When you punch dough down and let it rise again, you knead it for another 2-3 minutes. After the 1st rising you can just shape it into loaves after you’ve kneaded it the 2-3 minutes. That’s why I bought a bread machine. I take it to the “dough” setting and then finish it off myself. At least I feel like I baked bread-lol.
March 23rd, 2011 at 6:00 am
I knead right on the clean counter. No “board” necessary.
During the kneading process, when you are incorporating more flour to get to that smooth, elastic consistency, keep a sharp-edged spatula on hand to scrape up bits that separate from the loaf and stick to the counter. Do not try to use these sticky scraps that dry and separate.
Unlike the answer above, I do not knead for 2-3 min after the first rising. I merely shape the dough into a loaf shape and place in (well-greased) loaf pan for the second rise.
Expect some near-failures for the first few times. You may have no failures, but then again – you might
Once you get the hang of it, homemade bread can be easy to make and a wonderful staple to have on hand.
Good luck
March 23rd, 2011 at 6:47 am
Here’s a great tasting, easy-to-make recipe that even a first-timer can execute with ease. I’ve been making this bread for at least 15 years. It make the BEST toast ever!!!!!
Shaker Daily Loaf
2 pkg. fast-acting dry yeast
1/4 C. warm water
1 3/4 C. milk
3 Tbsp. butter
2 Tbsp. sugar
2 tea. salt
5 C. flour
Dissolve the yeast in warm water in a lrg. mixing bowl. Warm the milk and melt the 3 Tbsp. of butter in it. Stir in the sugar and salt and allow to cool to lukewarm.
Add this to the yeast bowl along with 3 C. of the flour. Beat until smooth with a mixer. Add the remaining flour and knead until smooth and elastic, about 10 min.
Place the dough on a plastic counter and butter the top of the dough with about 2 Tbsp. butter. Cover the dough with a very lrg. stainless steel bowl and allow to rise until double in bulk.
Punch down and shape into 2 loaves for lrg. bread pans. Place in bread pans, then again brush the top of the dough and allow to rise until double in bulk.
Bake at 400 degrees F for about 30 min.
Enjoy! Dave