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Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour. Divide the dough into three equal pieces and roll each piece into a 9 x 13 rectangle. Roll the dough up into a log starting at the short end. Place each log seam side down in a greased bread pan. To freeze, cool completely and then slice. Freeze in an airtight container, such as a zip-top bag, for up to 3 months.
I don’t always have time to make yeast bread. Yeast bread needs to have time to rise to get the light fluffy soft bread you would expect from a loaf of fresh bread. When you make bread, kneading the dough creates a structure that will trap the gases.
Active Dry Yeast Alternative
Aside from baking, I love spending quality time with my growing family, which includes my husband, two sons, and daughter. As long as you provide your dough with that good structure and those essential gases, you are sure to end up with some delicious whole wheat bread. This is because it will no longer make those biological leavening gases that fluff your bread up.
Place your dough into a rising basket or bowl lined with a clean towel, seam side up, and cover it with plastic wrap or another towel. Take the dough out of the refrigerator and let it rest at room temperature while your oven preheats to 500°F. Move your dough onto a floured surface.
How To Freeze/store Homemade Bread
The addition of the whole grains really adds to the nutrients provided through baked goods. Yeast feeds off of sugar and as it does it releases carbon dioxide. To see this in action, try putting yeast, warm water and sugar in a bottle.
But wheat bread is definitely a healthier alternative, because whole wheat flour has a lot more fiber and nutrition than the more processed white flours. Now, pour your liquid mixture into the dry ingredients and fold to combine. Use a spatula to do this step instead of your mixer.
How To Make A Loaf Of Bread From One Bushel Of Wheat
A loaf of bread generally requires about 1 to 1 1/2 cups of flour. Are you familiar with the windowpane test? Have you tried using bread flour or are you using all-purpose flour? Over or under-proofing can often cause these kinds of issues, as well as not kneading enough.
Wrap leftovers and store at room temperature. Want to prolong the shelf life of this bread? Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast bread. Begin by measuring out the flour and water you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the water; put them in a saucepan set over medium-high heat.
Although I use active dry yeast a lot when making loaf bread, there’s another option to help your bread rise and ii gives a little more health benefits. Add the honey and olive oil to the lukewarm water. This recipe is perfect if you're new to making homemade bread.
So keeping that second loaf in the fridge until we’re ready for it buys us some extra time. You could also successfully freeze the second loaf if you prefer. However, we usually eat it soon/fast enough that refrigerating suffices. To freeze the baked loaves, allow the bread to cool completely.
If you do not have a stand mixer, you can knead by hand, but you may need extra flour to keep the dough from sticking. One thing I learned is that, if our flour is not strong not having enough gluten development, then our bread will be not very soft and fluffy. If storing in the refrigerator, keep the bread in an air-tight container. This is my preferred method because I dont usually eat bread that quickly. Bread stored in the refrigerator will stay good for about 5-6 days. If storing your bread at room temperature, wrap the bread in cloth or paper to allow just enough airflow to prevent moisture build-up.
Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Later I experimented with another two acidic ingredients – Vinegar and lemon juice and these too worked very well. So before you ask me what is the secret… Let me tell you – its Curd or yogurt. Making whole wheat bread at home is easier than you might think. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage. Wheat flour is a healthy flour alternative to white flour that can also be used for breakfast. Hindi is the only language where you can learn about All Purpose Flour, also known as Maida.
Sprinkle in the yeast and give a quick stir. Set the bowl to the side for approximately 5-10 minutes to allow the yeast to activate. If you need to store your bread for longer, freeze it. I suggest slicing the bread prior to freezing so you can thaw or use 1-2 slices at a time as needed without thawing the entire loaf. I often toast my slices straight from the freezer for convenience! Make sure to freeze the bread in an air-tight, heavy-duty, freezer-safe container .
Basic Whole Wheat Bread
I usually place it in the oven (switched off!). The dough will rise and will almost double in size but do note that wholewheat rises less than white flour dough. Wholewheat bread, by nature, is dense. If you’re wanting a lighter bread then you can mix half white flour and half whole wheat instead of just wholewheat. When storing homemade bread at room temperature, then it will last between 4-5 days when stored in a bread box or in a sealable bag. Since this is fresh homemade bread with no preservatives, it will start to mold after several days.
Lightly grease the inside of a bowl. Form the dough into a ball and cover the outside of it with oil by rolling it around in the bowl. Let the dough rise until double in size, about one to one and a half hours. Rising will take less time in a warm room and more time in a cool room. After rising, poke down the dough with your fingers to let air escape. Place the loaf in a lightly greased 8x4-inch bread pan and cover the pan loosely with a towel or plastic wrap.
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