breadmaking

Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white

Bread in four easy steps

granary, strong wholewheat flour

sachet fast-action dried yeast

salt

olive oil

tbsp clear honey

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.

Italian Whole Wheat Bread Fast2eat

Water (lukewarm - 80-90°F/26-32°C)

tbsp Olive oil

Whole wheat flour

Bread flour

tbsp sugar

Salt

tbsp Basil

tsp Active dry yeast

Attach the kneading blade in the Bread Maker pan.

Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.

Carefully insert bread pan into Bread Maker and gently close the lid.

Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and press the Start button.

It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.

Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.

Use non-stick Spatula to gently loosen the sides of the bread from the pan.

Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.

Cool for about 10-15 minutes before slicing.

To make perfect slices every time, use a Bread Slicer with an Electric Knife.

For more details, visit https://fast2eat.com/italian-wheat-bread/

For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.

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Para versão em Português (Pão Italiano integral Fast2eat) Fast2eat): https://youtu.be/BF3gpUbjfSE
Para mais detalhes em Português acesse: https://fast2eat.com.br/italian-wheat-bread/

Italian whole wheat bread Fast2eat

This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle.  You will have the perfect focaccia bread everytime!

No Knead Focaccia

flour

warm water (1 ½ cups water, ½ cup boiling water)

instant yeast

tsp sugar

tsp salt

tbsp extra virgin olive oil

rosemary leaves

Flaky sea salt

In a large bowl, add flour, salt and mix together

In a separate bowl, add warm water, sugar and instant dry yeast. Once bubbles appear, pour the yeasty water into the flour bowl and mix together with a spatula. It will be a very thick sticky dough. (Make sure to mix it well so there is no flour left at the bottom of the bowl)

Drizzle the top lightly with olive oil, cover with a damp tea towel or cling wrap, and place in the fridge to rest and rise overnight (approx 10-12 hours).The next day, the dough should have tripled in size.

Add 2-3 tbsp of olive oil to a non stick oven dish (approx 34 x 27 cm), making sure the sides of the dish have also been coated in oil (you can also place baking paper in the dish too)

Add a little olive oil to your hands and move the dough into the oven dish.  Carefully stretch the dough into the shape of the oven dish , leveling the top to be flat

Cover with either a damp tea towel or plastic wrap and leave to proof again at room temperature for 2-4 hours

Preheat oven to 220°C/425°F

Using oily fingers, press your fingers into the dough to make dimples all over the top.Lightly drizzle olive oil to the top, add rosemary leaves and flaky salt

Bake in the oven for 20-25 minutes until nicely golden brown. (If your oven isnt very strong, it can take 30 mins. Just keep an eye on it)

Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 10 minutes on a cooling rack before slicing.Slice and dip into the best Bread Dipping Oil for the perfect combo!

https://www.youtube.com/watch?v=KyrRU8rDnAo

This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!

RECIPE:  
https://cookingwithayeh.com/no-knead-focaccia

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#noknead #focaccia #shorts

No Knead Focaccia - Cooking With Ayeh

This sourdough bread recipe is perfect for beginners and bread experts. Low-maintenance and foolproof, it creates a beautifully golden crust with an airy, soft interior that’s perfectly chewy. It&#39;s time to make the most gorgeous sourdough bread from home!

Perfect Sourdough Bread Loaf | Golden, Crispy, Flavorful

190 G 190 g Active Starter

780 G Purified Room Temperature Water

1060 G Organic Bread Flour

Teaspoons Fine Artisan Sea Salt

5:30 amFeed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.

Feed The Starter

12:00 to 1:00 pmAdd the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. After one hour, perform the first stretch and fold.

Make Sourdough Dough

1:15 pmAfter making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.

Refeed Starter Jar

2:00 pmStretch and fold your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I often place the bread in the oven with the door open and light on to rise, especially in the winter.

Stretch and Fold | First Rise

6:00 pm Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold. You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!

Stretch, Fold, Shape &amp; Cool Proof

5:30 am (next day) Preheat oven to 475 degrees.Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

Scoring

6:00 amBake your sourdough bread.Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!

Baking Bread

7:00 am Allow the bread to cool on a rack for two hours before slicing.

9:00 amEnjoy your bread!

Cooling Process

I have tried to make sourdough bread for months and this is the first recipe that worked for me!

Taralynn, I had a sourdough started I have been feeding for over a year. My first sourdough last year did not come out so well. But this time perfection. I followed your steps with the exception of adding rice at the bottom of the Dutch oven. I placed a pizza bowl on the bottom rack just below the Dutch oven (saw it on a YouTube video) and it came out perfectly browned. No burned bottom. Cannot wait to make another and try you other recipes. Especially the pizza recipe! Thank you :)

I made it and it came out wonderful it was my second attempt on baking with sourdough and the bread was as perfect as those you see on social media. My family loved it, they couldn’t stop eating it, yI made two loves this morning and they are both gone now. Thank you

15 years ago I use to make sourdough bread and then I took a long break. I have started up again about a month ago and have been using one recipe which I haven't been able to get a consistent loaf and crumb.

I looked around and found this recipe and I tried it yesterday. All I can say is this is AMAZING, great rise and crumb and not to crunchy which is what I was looking for. I did wrap loaves in damp cloth to ensure a thinner and softer crunch and its just perfect.

Tastes great, doesn't have a strong sour tang to it which is fine.

This is a great recipe, easy to follow and really is fail proof, I highly recommend this and I look forward to trying some of the other recipes on this site,

Thanks for the recipe!!!

Joann

Hi, I have been doing sourdough recipes for maybe 3 or 4 months now, I have been looking for a decent bread recipe that isn't so dense and heavy you need a crane to lift it. I have tried a lot of recipes that really looked promising but turned-out bread that was fit for the garbage can and really nothing else.  I must say I was very much pleasantly surprised with this recipe. I have made a single loaf 2 times now. I even screwed up the first one by not forming the ball prior to refrigeration and it still turned out great. My only suggestion is that I also halved to salt down two grams for the first loaf, and it definitely need more. I upped it for the second loaf, and I haven't cut into it yet, but it looks fantastic and I'm sure it will be. I also dialed my oven down for the second loaf to 425 (as you say oven temps can vary) and it is a great looking loaf of bread. I couldn't be happier with this recipe, Thank You So Much!

love this recipe! I've been too intimidated to make an actual loaf...  I've had a starter for about a year and just make discard recipes, I saw your post and decided to give it a try. first loaf came out ok, I think it's on my part and didn't stretch and fold correctly or rolled the dough too tight I'm not sure, but it tasted great, today I am trying again and giving it a second stretch and fold... can you make a loaf from start to finish in one day? like if I feed my starter late at night and it's ready in the morning?

I added leeks , Calabrian peppers and parmezan. Delish😋

The absolutely HANDS DOWN best sourdough I’ve ever eaten!

Great recipe!   I’ve made this many times.   The key is always a good active starter. I cut the recipe in half a lot to make only one loaf.  I have a loaf in the oven now.  Thank you!

Excellent. I’m going to reduce bake time to 30 min with lid and 15 to 20 off. Reduce bake temp to 425 with lid off.

A great recipe. I had not made bread from my starter for a couple of years, but this recipe got me started again. (excuse the pun) Easy to follow, timing is forgiving, and the finished product is terrific.

Top 4 breadmaking recipes from across the web

The most viewed breadmaking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Bread in four easy steps

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Top 4 breadmaking recipes from across the web

The most viewed breadmaking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bread in four easy steps

Italian Whole Wheat Bread Fast2eat

No Knead Focaccia

Perfect Sourdough Bread Loaf | Gold...

The most viewed breadmaking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine