Bread, as a beloved delicacy, is not only fluffy in taste, but also rich in nutrients. Below, I'm going to introduce you to a simple way to make bread at home, so you can easily make delicious bread at home.
1. Preparation of materials.
500 grams of high-gluten flour.
260 grams of warm water.
5 g of dry yeast.
25 grams of caster sugar.
Salt 5 grams. 25 grams of olive oil or cooking oil.
Second, the production steps.
Prepare the dough: Mix the gluten flour, caster sugar and salt well, dig a small pit in the middle and add the dry yeast. Then slowly add the warm water, stirring as you go, until the flour has absorbed all the water.
Kneading: Place the dough on the countertop and knead the dough by hand until the dough is smooth and non-sticky. Then add olive oil or cooking oil and continue kneading so that the dough fully absorbs the oil.
Fermentation: Place the kneaded dough in a basin coated with a little oil, cover with a damp cloth or plastic wrap, and leave it in a warm place to ferment. It takes about 1-2 hours until the dough has risen to twice its original size.
Exhaust: Remove the fermented dough, place it on the countertop, and gently press the air with your hands. It is then divided into small pieces of the desired size.
Shaping: Roll out each piece of dough into a beef tongue, then roll it up and place it in a baking dish.
Secondary fermentation: Place the baking tray in a warm place and allow the secondary fermentation until the bread has grown in volume again.
Baking: Preheat the oven to 180 degrees, place the second-leavened bread in the oven and bake for 20-25 minutes.
Out of the oven: When baking is complete, remove the bread and place it on a grill net to cool.
3. Precautions.
Choose bread with high-gluten flour because it has a higher gluten content and makes the bread softer and more elastic.
The temperature of the warm water is controlled between 30-35 degrees, too high a temperature will kill the yeast and affect the fermentation effect.
In the process of kneading, it is necessary to pay attention to the technique and strength, not only to make the dough fully kneaded evenly, but also to avoid excessive kneading to cause the dough to be too hard.
The time and temperature of the secondary fermentation should be adjusted according to the specific situation to ensure the softness and texture of the bread.
The baking time and temperature should also be adjusted according to the specific situation to avoid the occurrence of burnt or undercooked bread.
Fourth, nutritional value.
As a nutritious food, bread is rich in carbohydrates, proteins, fats, fiber, and a variety of vitamins and minerals. Among them, the gluten content in high-gluten flour is higher, which can enhance satiety, reduce appetite, and help control weight. In addition, bread is also rich in nutrients such as dietary fiber and vitamin B group, which helps to promote intestinal peristalsis, prevent constipation and replenish the nutrients needed by the body.
In conclusion, the simple version of the bread making method at home is not only easy to learn, but also nutritious. Whether it's for breakfast or afternoon tea snacks, bread is a great choice. While enjoying the delicious food, you can also feel the warmth and happiness of home. We hope you will try your hand at making bread and experience the joy of making your own food!