Bread is sustenance, it's comfort, it's a staple in everyone's diet, regardless of allergies, there is bread for anyone.
I admit I make bread all the time, because I enjoy the benefits of a homemade loaf, I know what ingredients go into my bread and I know what ingredients I omit, like preservatives, mould inhibitors, and colouring, and I can control the types and amounts of fats and sugars.
I'm often challenged with a pair of widely opened eyes, and the words "you don't!" whenever I declare that I make bread all the time.
It's as though admitting to making bread is admitting to having no life! Well I may not have a life but I do enjoy the goodness and deliciousness of home baked bread!
Bread is easy to make, if you are a first timer, then make your bread by hand, so you can actually feel the dough as it develops from a thick slurry to a firm and extensible dough.
THE BEST BASIC LOAF
�2 5 to 6 cups flour
�2 1 tablespoon instant yeast
�2 2 1/3 cups warm milk (105 to 120F)
�2 1 tbsp sugar
�2 1/2 cup butter, melted
�2 2 tsp salt
Method
In a large bowl of an electric mixer, place two cups flour, yeast, salt and sugar.
Add milk, melted butter and eggs, beat until smooth.
Add the rest of the flour and knead to a soft smooth dough, about five minutes.
Cover and let rise until doubled in volume, about 45 to 60 minutes.
Punch down dough and divide into two.
Prepare grease and flour two loaf tins.
Preheat oven to 400F
Roll dough out to a 10-inch rectangle. Roll up and place seam side down into the loaf tins. Cover and let rise until doubled, about 45 minutes.
Bake for 25 to 30 minutes until the bottom of the loaves give a hollow sound when tapped.
�2 Makes two loaves
CINNAMON SWIRL
�2 1 tbsp instant active dry yeast
�2 1/4 cup warm water
�2 2 cups milk
�2 1/3 cup sugar
�2 2 tbsp butter
�2 1 egg
�2 2 tsp salt
�2 51/2-6 cups all purpose or bread flour
Cinnamon sugar
�2 1 tbsp ground cinnamon
�2 2 tbsp melted butter
�2 1/2 cup brown sugar
Method
Warm milk with sugar, salt and butter to 110F.
In the bowl of an electric mixer add two cups flour, the yeast, sugar, salt and mix well.
Add milk and egg to yeast mixture.
Continue to add the balance of the flour and knead to make pliable dough that is smooth and elastic.
Cover and let rise in a warm place until doubled in size, 45-60mins.
Meanwhile make the cinnamon sugar by combining cinnamon with sugar.
Punch down dough and turn onto a lightly floured surface. Shape into two balls. Cover.
Grease two 8 X 4 X 2 inch loaf pans.
Roll each ball of dough into two 8 x 12 inch rectangles, brush on 2 tbs melted butter on each piece of dough making sure to leave a one inch border free from butter, sprinkle on cinnamon sugar evenly.
Roll up dough like a swiss roll, starting from the short end.
Seal and place into loaf pans.
Cover and let rise until doubled in size, about 30-45 mins.
Preheat oven to 400F
Bake loaves until brown about 45 mins.
Remove from pans and cool on wire racks.
�2 Makes two loaves
TIPS
�2 Here are some tips to help you through your first loaf: Buy a new package of yeast in your supermarket, often people use expired yeast from their kitchen cupboards and wonder why the bread has not risen.
?�2 Don't throw in all your flour, this could lead to a tough loaf; use the last cup in your final kneading before the first rising.
�2 Too much fat or butter will lead to your dough being resistant to the rising process.
�2 Have your liquids at room temperature.
�2 If using butter melt it and mix it with your liquids. Cover your dough with plastic cling, this allows the dough to rise comfortably, using a towel will only dry out your dough.
�2 Always make sure your dough has doubled in volume before you move to the next step.
�2 With this in mind here are some lovely recipes to get you started.
