- 3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
- 1 teaspoon salt
- 1 packet, or about 2 teaspoons yeast
- 1 tablespoon sugar or brown sugar or honey
- 2 tablespoons oil
- 1 cup warm water (not hot, just warm)
one to turn to. First you need a big bowl. If you don't have a big
bowl, then a large pot will work just as well. Measure the flour into
the bowl (or pot). White flour is easier to use to make your first
batch of dough. Whole Wheat flour makes a simple variation
though, when you decide to branch out a little. Make sure your flour measurements are
level with the top of the measuring cup. Don't pack the flour down into the cup. Just
scoop it in lightly, and even off the top of it with your finger by
brushing off the excess. After you put your flour into the bowl, add
the salt, sugar and yeast. One of the packets of yeast from the
store will work just fine. If you have a jar or bag of yeast, then use
about 2 teaspoons of it. Using your hands or a spoon or fork, stir
the yeast, salt, sugar and flour all together. These are the dry
ingredients. They are called dry ingredients because they aren't
wet or sticky. They are dry and light. Now measure in your oil. Add
a cup of warm water. Do not use hot tap water. Hot tap water is too
hot and will kill the yeast. Use warm tap water instead. Warm
enough to feel warm to your finger, but not warm enough to scald you. Try to measure
the water accurately.
Stir the dough with a fork or spoon until it gets sticky and stiff. Next look at your hands,
are they clean? If not then wash them. Remove any rings or watches you may have on
and put them in a safe place. Dig into the dough with your clean hands. It will be gooey,
and warm. Work the dough with your hands, right there in the
bowl. Scrape the dough off of your fingers as necessary and try to
get the dough to all work together into a nice ball. If it is too sticky
then add more flour. You may need to add up to 1/2 cup more
flour, or even more sometimes. If it is too dry, then add a little bit
of water at a time, to get it right. Usually a teaspoon of water at a
time, is a good way to go. Mix and mash; Mix and mash. When you
get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit
of flour about the dough, and around the counter. Knead the dough. Press it, fold it,
stretch it, turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the
timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.
Then let the dough sit on the counter for a few minutes while you wash out the bowl you
used to mix it in. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or
tablespoon) will be just enough. Place the ball of dough
into the clean bowl, on top of the oil. Roll the dough
around in the oil, to coat it evenly. Place the dough in a
warm spot, or on the counter near the stove. Cover the
top of the bowl with plastic wrap or a tea towel. Allow
the dough to sit and rise. It may take the dough up to 2
hours to rise. You will want it to double in size. Be
patient and give the dough enough time to get as big as
it can. Sometimes this happens in as quickly as an hour, but usually it takes longer,
especially if the kitchen is cold.
When it is well risen, punch the dough down. Put your fist into the dough and smash
down to force all the air out of it. Knead the dough again. This time, just knead it for a
minute or so. Long enough to get all the air out of it. Let the dough rest for a minute or
two while you oil or grease a loaf pan. A large loaf pan either 9" by 5"
or 8!" by 4!" is the perfect size. If you don't have a loaf pan, then
use a casserole pan, or a round cake pan. The dough doesn't know
what shape it is supposed to be. You have to give it shape. Round
bread is sometimes easier to make as a first loaf, so if you don't have
a bread pan, use what ever you do have. Just make sure to grease
the pan well. Coax the dough into the shape of the pan you are going
to bake it in. Cover it with a dish towel or plastic wrap again. Set it
aside and let it rise for about an hour to an hour and a half. It should double in bulk
again. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place
the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30
to 40 minutes. When it is done the top will be golden brown. It will be well risen, and
crusty. Carefully turn the hot bread out of the pan and onto a
dishtowel on the counter. Be careful not to burn yourself. Thump
the bottom with your finger. If it sounds hollow then it is done. If it
doesn't sound hollow, then put it back into the pan and bake it
some more. Allow the bread to cool down for a few minutes before
slicing it.
When you slice it be sure to use a serrated (bumpy) edged knife. Saw
back and forth across the bread like you are sawing a log. Do not press
too hard, just saw gently. When you get your first slice of bread, spread a
little margarine or jam on it and take a bite. Succumb to the pleasure
which only a bite of your own homemade bread can create. Grin
decadently and plan your next loaf.
Or, if this loaf of bread fails, check the recipe and try again. Keep trying until you are
satisfied with your results. I didn't make it perfectly the first time; I made bricks. Big
heavy, chewy, undercooked bricks. It takes practice to get the hang of it,
so don't give up. Just keep at it, and before you know it, you will be very
pleased with what a little flour and yeast can make up for less than
twenty-five cents.
Beginner's Bread http://hillbillyhousewife.com/beginnersbread.htm
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