No knead, no loaf pan, no Dutch oven, no problem! Our rustic bread recipe is so simple, using only 5 ingredients that you likely have stashed in your cupboards. In just a few hours, you'll have the most delicious bread that has an amazingly crispy crust and is pillow-soft inside!
There's nothing better than homemade bread, fresh out of the oven. It's perfect for breakfast, lunch, dinner, snacktime, or any time of the day, really! But one of our favorite things about it? It's one of the
You simply can't go wrong with our rustic bread; it goes well with anything. Even non-bakers can have this turn out perfectly delicious every time! We love that you don't need any fancy gadgets for it, although a stand mixer
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And never get tired of it! You won't be disappointed, we promise. Plus, it's a great shelf cooking recipe because all of these ingredients are kitchen staples!
If!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. If it's a full loaf, store it in a brown paper bag to keep the crust from going soft. If it's half a loaf, place the open side face-down on a cutting board.
Rustic bread usually only lasts for a few days before it starts going stale. At that point, you can repurpose it for something else, if that's your thang. (Those ideas are comin' atcha below!)
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Rustic bread also freezes really well! Wrap your whole loaf in plastic wrap and aluminum foil to help prevent freezer burn. When you're ready to thaw, just leave it wrapped up on the counter for a few hours and it'll be good as new. You can also freeze slices of bread, so don't be afraid to throw those in a freezer baggie if you have any leftover as well! They're handy for when you just need a slice or two of bread versus the whole loaf.
Alright, here are our favorite ways to eat this rustic bread, both fresh and when it's starting to go stale. Don't even think about wasting it because it's too delicious for that! 😉
Pro Tip: Plan your meals around when you're making your bread. This will help you use it up before it goes stale! You'll know when to make it fresh to accompany your favorite meals, then turn it into something else before it goes bad.
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A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
*You can bake it right on the hot cookie sheet and it’ll be just fine. Just be careful handling the hot pan while putting your dough on it and in the oven!
Alright, well there you have it! Don't be surprised if our rustic bread becomes the new most-requested recipe by your family and friends… There's just something about homemade bread that brings you all together. Give it a try and let us know how you like it!Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.
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There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.
However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.
Knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.
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This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you
With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.
The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.
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If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.
A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers195°F.
Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.
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When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.
You can make this white bread recipe in a8½ x 4 ½ inch loaf pan for best results. But a 9 x 5 loaf pan will work too. However, if you do use a9 x 5 inch pan, the resulting bread loaf won’t have as much height (or shape).
The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.
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I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.
To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.
All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.
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Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.
The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.
So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.
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But what I personally like to do (especially because I bake two loaves on the same day usually), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.
Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.
The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by
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