Homemade Loaf
by Editorial Staff
What could be tastier than homemade freshly baked bread! Such a delicate crumb and golden brown crust! And the aroma! .. Immediately remember your childhood … The recipe for a homemade loaf is quite simple, without problems, and is suitable even for beginners. And most importantly – nothing superfluous in the composition. Only what should be in real bread?
Cook: 8
Servings: 4 hours
Ingredients
- Wheat flour of the highest grade – 250 g
- Water – 125-175 g
- Butter (82%) – 10 g
- Dry yeast – 2 g
- Salt – 4 g
- Sugar – 15 g
- Raisins (optional) – 40 g
Directions
- I pour about half of the flour from the total mass into the mixer bowl. I add 125 ml of water, yeast, sugar, salt, and butter there. Using a hook attachment, at a low mixer speed, I mix everything (4-5 minutes).
- Then I add the remaining flour and knead it into a soft, homogeneous dough. In the process, I add water (if necessary), literally in a tablespoon.
- The dough should be soft, but not sticky. I added 2 more tbsp. It took me about 150 ml of water in total. I leave the dough right in the bowl for 20-25 minutes to rest.
- Then I continue kneading for another 10-15 minutes at low speed. In the end, I add raisins (be sure to dry and only then add to the dough). I mix everything.
- I round the dough, put it in a ball, and put it in a warm place (30 degrees; I have it turned off with the oven turned on with the light on) for 2 hours for fermentation.
- Twice – after 15 and 45 minutes from the beginning of fermentation – I knead the dough. To do this, I roll out the dough into a rectangle and collect it by “letter” 2 times. After two hours, the dough will at least double. I knead the dough, roll it into a ball, and leave it to rest under the plastic for 15 minutes.
- Then, using a rolling pin, I roll out the dough into a rectangle, trying to release all large air bubbles. The width of the dough layer is 21-22 cm, the thickness is the same as possible.
I don’t grease the work surface, hands, and dough with anything and I don’t sprinkle it with flour. I fold the dough into a tight roll, pinching each turn well. - I pinch the seam well, roll up the roll and transfer it to a baking sheet with parchment paper or, in my case, to a Teflon mat. Proofing the dough under the foil – 60 minutes at 30 degrees.
- After 45 minutes from the beginning of the proofing, remove the foil and leave the dough for 5 minutes, so that it slightly winds. This will make it easier to cut. Shortly before the end of the proofing, I turn on the oven to heat it up to 200 degrees. With a sharp knife, I make 5-6 oblique cuts on the loaf. Using a brush, I grease the loaf with plain water.
- Such pastries are baked with steam – I put a container with boiling water on the bottom of the oven. And I send the baking sheet with the loaf to the oven.
- I bake the loaf for the first 15 minutes at 200 degrees with steam, then another 10-15 minutes without steam. If the loaf is very reddened, cover it with foil. To make the crust soft, immediately after baking, I grease the hot loaf with water again.
- Allow cooling completely on the wire rack. I left my loaf under a towel overnight and cut it in the morning. Delicate, soft, and aromatic homemade bread! Perfect for sandwiches! If you want sausage sandwiches, don’t add raisins. 😉 Bread is perfectly stored in a closed container and does not dry out for a long time. It is best to keep it refrigerated to extend the shelf life.
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