Last afternoon I was going through my bookmarked recipes, a bread recipe caught my fancy. Did I say Bread...naah, I meant the simplest bread recipe. There couldn’t be anything simpler than this. Very low chance of anybody going wrong on this one (I got it perfectly after all!). Oh BTW I was suppose to be trying pizza recipes, wasn’t I? Hmmm...that post is coming real soon too, since I have got a very good recipe for it.
Back to the bread...Have you ever thought what goes in making a bread …All Purpose flour (Maida) which is the basic ingredient, Yeast to make the dough rise, Salt for the taste and of course water to make a dough. This is where I would stop my thinking and would wonder what else goes in to making that perfect bread.
To my surprise that was all! Yes the 4 magical ingredients + some time and you are done. I came across this bread recipe on Siri’s corner and couldn’t believe that bread making could be so simple. You should also check out this, it has some very good lessons about bread making.
1 1/2 All Purpose Flour (Maida)
1 tsp Active Dry Yeast
1 tsp Salt
½ + 1/4 Cup warm Water
In a bowl pour the ¼ cup water and add the yeast to this. Keep this to froth. Takes approximately 10 mins. Make sure the water is not too hot as this can destroy the yeast, it should just be warm enough to comfortably dip your finger in it.
In a mixing bowl sift the flour and add salt. Add the frothy yeast and ½ cup water. Form this into a dough. If required use some more water. We do not want the dough to be dry with lumps. Form nice soft dough for perfect bread.
On a lightly floured surface transfer the dough and knead till you get a smooth dough. This step takes around 10 mins.
What is the correct way to knead the bread dough, if this is the same question haunting you, you need not look any further. Check this video. Since Kneading is a very important step of bread making, it is important that you get this right,
Grease a big bowl with oil and transfer the dough in it. Pat some oil on the dough with your fingers. Cover with a cling film and keep it to rest in a dark, warm place. I always keep this in my microwave and if the weather is cool I heat the oven for a minute before placing the dough. Now see the yeast do its magic.
Wait till the dough has doubled. This has almost always taken 2 + hours for me.
Punch the dough down and knead again for 2 mins. This goes back again in the greased bowl and cover it. Let this rise for another 45 mins, it would be back to nearly double its size by now.
Take it out and shape roughly into a loaf. Make scores (cuts) with a sharp knife to help release the trapped gases. This will prevent the loaf from breaking. Preheat the Oven to 200 deg C.
Just before putting the loaf to bake I brushed egg yolk on top of the loaf. Bake it for 30 minutes. Cool on a wire rack.
I don’t remember when was the last time I was relishing the bread as it is. I ate 2 slices without any butter or anything. It was so damn tasty. I loved it. It was no different from the bread I buy from the store every week.