Simple Bread Recipe For Schools

I love this super fast bread recipe for last-minute bread. Sometimes it's 4 pm and suddenly I decide I want fresh bread for dinner!

If you are new to baking bread, this easy bread recipe is for you. I've had TONS of reviews from people all over the world who have never made bread before but could make this bread perfectly the first time.

A lot of people are intimidated by making homemade bread. You don't need any special bread machines or even a mixer (although having one will save you some elbow grease).

Simple Homemade Bread Recipe (by Hand Or Bread Machine)

The secret to fast bread is using Instant yeast. I'm using saf-instant yeast. You can usually find instant yeast right next to the regular yeast at the grocery store.

You don't have to use saf-instant yeast, any brand that says instant will work. Red Star Instant yeast is another popular brand.

Instant yeast is like regular yeast on steroids. You don't need to mix it with the milk and sugar to bloom it. Just mix it in with the flour, add in the liquid and mix! Using instant yeast makes this bread recipe extra easy because you don't have to bloom the yeast, just mix it in with the flour, sugar, and milk.

Ingredient Basic White Bread Recipe

Combine your flour, yeast, sugar and warm (110ºF) milk in the bowl of your stand mixer and combine for one minute at low speed.

After one minute, add in the salt and butter. If your dough is too slippery from the butter, sprinkle in ¼ cup of flour to soak up the butter and is kneading properly in the bowl and not just spinning round and round. If the dough is still not sticking to the sides of the bowl, add a couple of tablespoons of water.

Roll a piece of dough in your hand, is it smooth and silky? If so, then it's ready. If it's sticky and lumpy, it needs more mixing.

Bread Basics » Harts Barn Cookery School

You can test to see if your bread has developed enough gluten by pulling off a tiny bit of the dough and carefully stretching it between your fingers to make a little window.

If the dough isn't ready, keep mixing for another 2 minutes on medium speed or until the gluten test can be performed successfully. Don't worry about over-mixing.

You can do all of this by hand but it will take longer. Probably about 10-15 minutes of kneading. Don't worry, it's basically impossible to over-knead dough by hand.

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Time to let this dough rise! Place it into a lightly oiled bowl and cover it with a tea towel to keep in the moisture.

I put mine next to an open oven set to 170F. Don't put your dough IN the oven or the hot temperature will kill your yeast.

Just shape your loaves into two (or three or four depending on how many loaves you want). I've even made hamburger buns and hotdog buns with this recipe.

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Tuck all the rough edges underneath to form a nice smooth skin on top. This will make your bread look really lovely after it's baked.

Best

Place your two loaves onto a pan with some parchment paper. Make sure they have a good 8 between them so they don't end up touching as they bake.

Then make 3 or 4 slices on top of the loaf with a sharp knife at a 30º angle about ¼ deep. (wow that is super specific I know).

Simple White Bread For Beginners Recipe

We devoured one whole loaf with dinner and saved the other loaf for tomorrow. The great thing about this fast bread recipe is you can make more bread easily whenever you need it.

You can reheat slices or the whole loaf either in the microwave for 10 seconds or in the oven for 2-3 minutes.

Need bread fast? This soft and fluffy bread only takes 60 minutes to make and is pretty much the most amazing bread I've ever had. No special pans or bread machines. You won't believe how easy it is to make your own homemade bread.

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** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.

** If you don't have instant yeast your can use regular active yeast but it will take longer to proof. 1. Let your dough proof for 90 minutes or until it doubles in size 2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking.

Basic

** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash.

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** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)

Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people.

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To end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.*

Our goal is to break down some of the basics of the techniques, chemistry, and superstition behind great bread, and make the whole idea of getting your hands in some dough a little less intimidating. This column isn't about baking the

I want to start with a look at the four major stages of bread baking that we're going to be working with throughout this series:

Basic

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These pillars are going to be our template, and as we work through bread formulas together, they're all going to fit roughly into this framework, or we're going to demand to see their hall-passes. Along the way, we're going to talk about some of the vocabulary bakers use to talk to each other in the wee hours of the morning. WTF is a bread formula and who-the-sh*t is proofing? You'll know the ins and outs soon enough.

And speaking of formulas, our first formula is going to be our workhorse: a tasty, crusty, airy, middle-of-the-road loaf that's so versatile you can shove seeds into it or make it into a rye. This bread is delicious as-is, and it'll be a great starting point for trying out your own ideas, making pan loaves or hearth loaves, French toast, bread crumbs, garlic bread, or a classic PB&J.

The Workhorse loaf is white bread done plain and simple, with no frills. The following, four-ingredient formula yields two crusty hearth loaves with a nice, open crumb. It uses all white flour, and only calls for commercial yeast...for now. We'll get into the weird stuff in later posts.

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A formula? Is it the same as a recipe? Almost. It's like a recipe, but it's based on ratios (the percentages listed next to our weights above), not finite amounts. Why is this helpful? It's important for two main reasons. First, it makes scaling a recipe up or down really easy. Some days at work, I need to make two loaves of this bread; some days I might need a dozen. Memorizing the ratios in a formula allows me to easily make the amount of bread I want. Second, if we think of bread recipes in ratios,

, it makes it easier to compare different kinds of bread with each other based on how much of each ingredient is present relative to the others—regardless of how many loaves we're making at once. As we get more practice looking at these ratios, it will allow us to alter a bread's formula to achieve certain qualities in the bread. It will also allow us to look at new formulas and have an idea of what it should feel and look like as we move through the process before we even start baking. That means fewer failed experiments.

And that's just about all you need to get started—well, that and some essential bread-baking equipment, including a stand mixer, bench scraper, and some

BREAD RECIPES

Simple Bread Recipe For Schools