Easy bread recipe – LA NACION

2023-04-22 06:06:00

Preparation

1. In a bowl, combine the flour, instant yeast, sugar, and milk and mix for 1 minute.
2. Heat the milk to 40ºC
3. Preheat your oven to 190ºC.
4. Add salt and melted butter. Add ¼ cup more flour if the dough is not sticking to the pan because of the shortening. If the dough still doesn’t stick, add 1 to 2 tablespoons of water. Knead for 5 minutes. To test if your bread has developed enough gluten, take some of the dough and carefully stretch it out between your fingers to make a small window. If you can make it super thin without breaking it, then you’re done. If the dough is not ready, continue to knead for another 2 minutes or until the gluten test can be successfully performed.
5. Transfer the dough to a lightly floured surface and knead 4-5 times until you can form a soft ball. Paint a container with a little olive oil. Place the top of the dough facing down the bowl and brush with oil. Turn the bun over and cover it with a cloth. Let it rest in a warm area for 25 min so that it rises until the dough doubles in size (approximately 25 minutes).
6. Divide your dough into two equal buns. Let them rest for 5 minutes.
7. Paint your buns with egg to promote a nice golden brown color. Use a sharp knife to make three 30º angled cuts in the top of the loaf, about 1/4″ deep. These cuts make the loaves look nice and also prevent the crust from breaking while baking in the oven.
8. Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature is 190º – 200º your bread is ready.

The secret of the recipe for this easy bread is in the mix, the most important step to make homemade bread. Developing gluten is the key. The best part of this easy bread, In addition to how fast it is, it does not need special molds and it can be stored. You also don’t need any bread machine or even a mixer (although having one will save you some effort).

By LA NACION recipes