Homemade Bread
This is another recipe inherited from my mother and grandmother. In fact, it's more like a general rule about how to make bread. From this will result many other bread derivations (bran, rye, pumpkin, white bread etc). At home, we used to bake it in the wood oven and my mother would make bread for two weeks (about ten loaves). Here, the quantities are for two or three loaves the size of a regular bread pan. You can add other types of flour to make it healthier and more dietary - white, rye, bran, black flour, ground flax and sesame seeds. If you prefer it white, use only white flour. Actually, this is the homemade bread recipe from my mother, made only with white flour.
In the video recipe I made three smaller loaves. In the steps below, you'll find the same amount of ingredients for two larger loaves.
Nota bene. If you make three loaves, they will be a little smaller and more beautiful, as in the video recipe.
In a larger bowl, pour hot water, sugar, yeast and a glass of white flour (I didn't put it in the video). Whisk well.
Leave the yeast to activate for about 10-15 minutes. Air bubbles will form at the surface of the sourdough.
Then add the oil and salt, mix well. Next, add plain white flour or a mixture of various types of flour.
Depending on its type, the flour quantity may vary. Use the texture of the dough to guide you.
I used 750-800g in total.
First, mix all the ingredients with a spoon until it starts to come together, then with your hands.
Dust a board or the table with flour. Turn out the dough and knead, adding flour, if necessary. It should be a soft dough, but shouldn't stick to your hands.
Grease with oil the bowl in which you made the crust. Place the dough into the bowl, cover with plastic wrap and let rise until it fills the bowl (40-60 minutes).
This is what the sourdough looks like after it has risen.
Turn the dough out onto the table and knead well. Let it rest for 10-15 minutes.
Divide into six pieces.
Roll each piece into a thin rope. You'll need three for one loaf. Arrange them next to each other.
Make a classic three strand braid.
Make both loaves in this way. Place them in bread pans greased with oil or lined with baking paper. Allow them to proof in a warm place.
They must rise to fill the pan.
Before baking in the oven, you can brush the breads with egg wash and sprinkle with sesame or poppy seeds on top. In this case, they may brown faster on top, so you'll have to protect them by covering the pan with foil during the baking process.
Place in the oven and bake at medium temperature (180 degrees C) for 45 minutes, until well browned.
As soon as you remove from the oven, take the loaves out of the pan (more recently I like to let them sit in the pan for 20-30 minutes, to steam). Brush the breads with a little oil on all sides. Important thing to know - if you grease them with oil, the crust will remain crispy, if you brush with water, the crust will be softer.
Cover with a towel and allow to cool.
Here you can see the 3 smaller breads from the video recipe.
In the video recipe I used the Brita water filter pitcher, always useful for cooking and drinking. And no more carrying heavy water bottles.
Piece of advice. You can freeze one of the breads so you can savour it fresh whenever you need it.
Enjoy!
