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I love baking bread. Not only is it cheaper and tastier than store-bought bread, it makes your kitchen smell amazing, and kneading bread is (for me, at least) incredibly satisfying, even therapeutic. But baking bread can be a little intimidating when you first start. How do you define "soft and elastic"? How warm is "warm"? What on earth does "punch down" mean? How much flour am I supposed to add while kneading? Can I even make this recipe without a stand mixer? Fortunately, there are a lot of great recipes out there which are very forgiving. And the more you make bread, the more you get a feel for it. So let's start with some basic definitions and tips.
1) Most bread recipes start with putting yeast (and sometimes sugar) into "warm water." So how warm is "warm"? Do you really have to get a thermometer and measure it? Technically, the water should be between 105 and 115 degrees Fahrenheit, and although you could check the temperature with a thermometer, 105-115 degrees is basically the temperature range most people use when washing their hands. When in doubt, go a little cooler. Too hot water will kill the yeast; slightly too cool water will just slow it down. Instant yeast does not require proofing (although it doesn't hurt to do it), and it rises faster than active dry yeast, which does require proofing. If you buy packets of yeast, one packet is roughly 2-1/4 teaspoons.
2) Why do recipes call for a range of measurement for the flour, e.g., "4 to 4-1/2 cups"? Dough is weird and a little temperamental. The consistency varies with temperature, humidity, slight variations in the amount of liquid, the phase of the moon, whether Venus is in retrograde, etc. Also, if you are kneading by hand (as opposed to using a stand mixer), you may add a significant amount of additional flour during the kneading process. Always start with the low end of the range, and don't worry too much if you feel you're adding more than is called for. As long as you're adding it gradually, it's unlikely you'll overdo it.
3) Speaking of flour, always sift as you measure. I have a hilarious memory of my dad once making homemade pizza dough, but he packed the flour - it's like brown sugar, right? [Spoiler: WRONG.] The result was...extremely firm. Fluff your flour, don't pack it. If you happen to have a food scale, weighing flour gives you more accuracy. If your recipe doesn't give weights (most American recipes don't), 1 cup of flour weighs 120 grams. I put my measuring cup on top of the board I'll use to knead, then use a mesh strainer with a handle (like the 5.5" one from this set) to sift the flour into the cup, which is a messy process (at least, it is when I do it). The flour that falls outside the measuring cup just serves to dust my kneading board. I use a wooden spoon with a flat end (like these) to even off the top of the flour. Also, all the recipes listed here call for all-purpose flour, but you can also use bread flour, which is higher in gluten and results in a chewier texture. It's really just your own personal preference.
4) Most doughs need to rise "in a warm place." The ideal rising temperature is about 80-85 degrees. If you live in a warm climate or the weather is warm, so the ambient temperature is at least in the mid to high 70s, your countertop is probably just fine. But if your kitchen is cool or drafty, you may want to try someplace warmer. Some ovens have a "warming" or "proofing" drawer. (You probably use it to store pots and pans.) If you are a unicorn with clear and accessible space on top of your refrigerator, that tends to be nicely warm. I usually turn on my oven to its lowest temp (mine happens to be 135 degrees) when I start the dough, then turn it off after a couple of minutes. If it feels too warm by the time the dough is ready to proof, I just open the oven door and let it cool a bit.
5) To avoid the dough drying out on top, I like to cover it with plastic wrap. If it's just a short rise and the air is relatively humid, a tea towel (I avoid linty terrycloth towels) is fine. Unless the recipe specifies otherwise, I rise my dough in a mixing bowl. While I'm kneading my dough, I fill the mixing bowl I used to make the dough with warm water and give it a quick wipe, then spray with non-stick spray, toss the dough ball in, then flip it over and spray the top with non-stick spray. That way, if it rises high enough to touch the plastic, it won't stick, plus it seals in the moisture even more. If I'm rising the dough on the counter, I'll sometimes throw a tea towel over the plastic wrap as added insulation.
6) Kneading dough can be tricky at first, but with a little practice, you'll get a feel for it. Start with a floured board - I use the mesh strainer again to get a thin, even covering of flour. Putting a thin towel or damp paper towel under the board will help it not to slip. Once your dough comes together into a ball in your mixing bowl and it isn't hugely sticky, turn it out onto your board. Scrape the bowl with a rubber spatula and dump any little bits of flour and dough on top of the main dough ball. If you wear rings, take them off before kneading! Grab the far edge of the dough with your fingertips, fold it into the center, and push the edge into the dough with the heels of your hands. Then rotate the dough 90 degrees and repeat. If the top of the dough is sticky, use your strainer to coat it with a little flour. If the board starts to get sticky, lift the dough ball and sweep some flour under it, or sift some onto the board with the strainer. As you continue kneading, the dough will start to feel smooth and stretchy. A good sign that the dough has been kneaded enough is when the part you fold over doesn't really meld into the rest of the dough ball, and the outside of the dough is smooth, with no "stretch marks".
7) When a recipe says to "punch down" the dough after it rises, it means exactly what you think! Dust your knuckles with a little flour and press your fist, knuckles down, into the ball of dough to deflate it. It doesn't need to be fast, like a punch, just pressing all the way into the dough.
8) When baking your bread, keep the rack in the center of the oven. If your rack is too high, the crust might over-brown or even burn before the bread is thoroughly baked. The color of the crust is usually a good indicator of done-ness: it should be golden brown and firm to the touch. The general wisdom is that the bread should sound hollow when you tap it, but that's never worked for me. If you have a quick-read thermometer, the internal temperature should be 200 degrees Fahrenheit. When the bread comes out of the oven, immediately move it to a mesh cooling rack, whether it was baked in a loaf pan or as a free-form loaf. (Leaving it on or in a hot pan will continue to bake the bottom and might make the crust too firm.) Don't try to slice it until it's completely cooled! Warm bread squashes when you slice it. If you want to eat it warm (which I highly recommend), rip off a piece instead.
9) You don't need a lot of equipment, tools, or supplies for the recipes I've included here, but this is a list of the basics:
- Large and medium mixing bowls (I prefer glass)
- Electric hand mixer with dough hooks
- Large board for kneading (wooden or plastic)
- 4-cup, 2-cup, and 1-cup measuring cups (I prefer glass)
- Measuring spoons
- Sifter or mesh strainer
- Rubber spatula
- Large spoon (wooden or silicon)
- Baking sheet (free-form loaf recipes)
- Loaf pans (shaped loaf recipes)
- 9x13-inch baking dish (roll recipes)
- Rolling pin (for a few recipes)
- Cooling rack
- Plastic wrap
- Parchment paper
- Sharp knife
- Not necessary, but handy to have: instant read thermometer, pastry brush, flat-ended wooden spoon, tea towels, rotary pizza cutter
Now that you know the basics, here are some great - and easy - recipes to practice on!
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour
In a large mixing bowl, combine water, yeast, and sugar and allow to stand for 3-5 minutes. Stir in oil and salt. Using an electric mixer with a dough hook, gradually blend in about 5 cups of flour, occasionally scraping the sides of the bowl with a rubber spatula. When the dough forms a ball, turn out onto a lightly floured board and knead, adding flour as needed, for 5-7 minutes, until smooth and elastic. Place dough in a bowl, cover with a damp towel or plastic wrap, and allow to rise in a warm place for 15-20 minutes. Remove the towel and punch down the dough. Turn the dough out onto the floured board. Use a sharp knife dipped in flour to cut the dough into two pieces, the long way, shaping each into a loaf. Line a baking sheet with parchment paper and place the two loaves on it, then use the knife to make 5 or 6 diagonal slashes in the top of each loaf. Cover the loaves with a tea towel and allow to rise on the baking sheet while the oven preheats to 375. When the oven comes to temperature, bake for 26-28 minutes. Remove from oven, transfer to cooling rack, and allow to cool for at least 5 minutes before slicing.
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour
3 tablespoons melted butter (for brushing on top)
coarse salt (optional, for sprinkling on top)
In a large mixing bowl, dissolve the yeast and sugar in the warm water and let stand for 5 minutes, until foamy. Using an electric mixer with dough hooks, beat in the softened butter and salt, then gradually beat in the flour, until the dough pulls away from the sides of the bowl but is still slightly sticky. Turn out onto a lightly floured board and knead for about 5 minutes, until smooth. Cover and allow to rise for 20 minutes. and spray. When dough has risen, punch down and divide into 12 or 15 equally-sized pieces* and arrange in a 9x13-inch pan coated with non-stick spray. Brush tops of rolls with melted butter, sprinkle with coarse salt, if desired, and let rise for an additional 15-20 minutes. While dough is rising, preheat oven to 400 degrees. Bake for 13-15 minutes, until golden brown. Remove and brush tops with butter. Allow to cool slightly before serving.
* If you have a food scale, weigh the ball of dough and divide by 12 or 15. If not, for 12 rolls, divide the dough into quarters then divide each piece into three roughly even pieces. Since 15 is harder, I divide the dough into quarters, then quarters again, then cut up one piece and add it to several other pieces. It's much easier than trying to eyeball dividing the dough into 15 pieces! When adding a piece of dough, press the small piece into the top of the larger piece, then pull the sides around to enclose it and turn it upside down so the seam is on the bottom.
1 tablespoon active dry yeast
2 tablespoons butter, softened
1 egg, room temperature
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt
Topping:
3 tablespoons butter, melted
garlic salt and Italian seasoning (or any fresh or dried herbs you prefer), to taste
In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 3-5 minutes. Using an electric mixer with dough hooks, blend in the softened butter and egg, then gradually blend in flour, until the dough pulls away from the side of the bowl. Turn out onto a lightly floured board and knead for 5-7 minutes, until smooth and elastic, adding additional flour as needed. Cover and allow to rise for 90 minutes, until doubled in size. Turn dough out onto the floured board and roll into a roughly 12x16" rectangle. Slice into 16 strips with a sharp knife or pizza cutter. Fold long edges underneath to form a log shape with the seam on the bottom. Line a baking sheet with parchment paper and arrange the sticks neatly (it's okay if they're close together, but you can also split them between two baking sheets). Cover with a towel and allow to rise for 30 minutes. Bake at 350 degrees for 15-18 minutes, until golden brown. Brush with melted butter and sprinkle with seasonings while warm.
Easy Challah
1 cup warm water
1-1/2 tablespoons honey
1 teaspoon salt
3 eggs plus 1 egg yolk, room temperature
3-1/2 cups flour, plus more for kneading
Stir yeast into warm water and allow to sit for several minutes. Break three eggs into a small bowl and beat lightly with a fork. Stir honey and salt into yeast until dissolved. Stir in beaten eggs. Using a large spoon or an electric mixer with dough hooks, gradually add flour. Dough will be quite sticky. Turn onto a floured board and knead for about 5 minutes. Return to mixing bowl and cover with a damp cloth. Allow to rise in a warm place for 2 hours, until about doubled. (Do not under-proof, or braid will expand and lose definition during baking.) Punch down dough and turn out onto floured board. Divide the long way into three equal sections and roll the sections into equal length cylinders, about 12-15 inches long. Braid the cylinders together, tucking ends underneath when finished. Transfer to a baking sheet lined with parchment paper. Separate the remaining egg and brush the yolk onto the loaf with either your fingers or a pastry brush. Bake at 350 degrees for 35-45 minutes, until crust is firm and golden.
1 cup quick oats
1/2 cup molasses
1/3 cup butter (can substitute margarine or oil)
scant tablespoon salt
1 tablespoon instant yeast
1/2 cup warm water
5-1/2 to 6 cups flour
2 eggs, beaten
additional oats for coating loaf (optional)
In a medium bowl (or large glass measuring cup), combine oats, molasses, butter, and salt. Pour boiling water over, stir to combine, and allow to cool to lukewarm. In a large mixing bowl, combine warm water and yeast and allow to sit for several minutes. Add cooled oat mixture, about 2 cups of flour, and eggs, and beat with an electric mixture with dough hooks for 3 minutes. Gradually add additional flour, occasionally scraping down sides of bowl, until a soft dough forms. Turn out onto a floured board and knead for 3-5 minutes, until smooth and elastic. Place dough in a bowl and cover with a damp towel, then allow to rise in a warm place until doubled, about an hour. Spray two loaf pans with non-stick spray and sprinkle with oats, tipping pan to coat bottom and sides. Turn out risen dough onto a floured board and cut in half with a sharp knife. Roll each half into an oblong shape and roll up, starting with the short end. Place each roll in a prepared loaf pan with the seam on the bottom. Cover with a damp towel and allow to rise in a warm place for 30 minutes, or until doubled. While loaves are rising, preheat oven to 375. When risen, lightly brush the top of each loaf with water and sprinkle with oats. Bake 30-35 minutes, until nicely brown. Immediately remove from loaf pans and allow to cool on a wire rack.
1-1/4 cups warm water
1 teaspoon salt
3 to 3-1/2 cups flour
In a large mixing bowl, combine water, yeast, salt, and about 1-1/2 cups flour and beat with an electric mixer with dough hooks. Gradually beat in additional flour until dough comes together in a ball. Turn out onto a floured board and knead for 8-10 minutes, until smooth and elastic. Divide dough into six (roughly) equal pieces, roll each piece into a ball, and arrange on a two baking sheets lined with parchment paper. Cover with a tea towel and let rest for 10-15 minutes. (Dough will not rise noticeably.) Using a rolling pin or your fingers, flatten each ball into a disk about 1/4-inch thick, keeping thickness even throughout. Cover lightly and allow to rest for 30-40 additional minutes. While the disks are resting, preheat oven to 425. When disks have finished resting, flip each disk over and moisten the tops with with water using a pastry brush, a damp paper towel, or a mister. Bake 1 sheet at a time for 10 minutes, until they start to brown slightly on the top. Transfer to a wire rack to cool completely.
3/4 cup milk
1/2 cup water
4 to 4-1/2 cups flour
1/4 cup instant potato flakes
1 tablespoon instant yeast
1/4 cup sugar
1-1/2 teaspoons salt
2 teaspoons garlic powder
1 tablespoon chopped fresh rosemary (or 1/2 tablespoon dried)
3 tablespoons chopped fresh parsley (or 1-1/2 tablespoons dried), divided
1 egg, room temperature
1-2 cloves garlic, minced (or 2 teaspoons prepared minced garlic)
pinch salt
In a 2-cup glass measuring cup, combine 4 tablespoons butter, milk, and water and heat for 60 seconds, until warm to the touch. Set aside. In a large mixing bowl, stir together flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and about 2/3 of the parsley. With an electric mixer with dough hooks set to low, slowly drizzle in egg and milk mixture. When combined, increase speed to medium-low and beat together for several minutes, until dough pulls away from sides of bowl. Add more flour, 1/4 cup at a time, as needed. Cover bowl with plastic wrap and allow to rest for 10 minutes. While dough is rising, spray a 9x13-inch baking dish with non-stick spray and set aside, and preheat oven to 180 degrees Fahrenheit. When dough has risen, turn out onto a lightly floured board and roll out into a 15-inch circle. Using a sharp knife or pizza cutter dipped in flour, divide the dough into 12 or 16 equal pieces. Roll each wedge into a ball, starting at the pointed end and tucking the ends underneath to form a smooth ball. Place seam side down in prepared baking dish. Use a pastry brush or your fingers to brush the top of the rolls with water. Turn the oven OFF and and place the dish in the oven (uncovered) for 20 minutes. DO NOT OPEN THE OVEN during rising. Remove dish from oven and allow to sit at room temperature while the oven preheats to 375. Bake at 375 for 14-22 minutes (less for 16 rolls; more for 12), until the tops are golden. While rolls are baking, combine the remaining 2 tablespoons of butter and the minced garlic in a small saucepan and heat over medium heat until melted and fragrant. Stir in remaining parsley and a pinch of salt. Brush over the tops of baked rolls while still warm.
1 packet (2-1/4 teaspoons) yeast
1 cup milk
2 tablespoons sugar
6 cups flour
1 egg
1/2 teaspoon salt
3 tablespoons butter, softened
cornmeal, for dusting
Measure the warm water in a 2-cup glass cup measure, stir in yeast, and allow to sit for several minutes. Pour the milk into a large glass mixing bowl and warm it slightly in the microwave, then stir in the sugar until dissolved and set aside to cool. Add about half the flour, egg, salt, butter, and yeast mixture to the cooled milk mixture and beat with an electric mixer with dough hooks until combined. Scrape sides of bowl and add remaining flour 1/2 cup at a time, until a soft dough forms. Turn out onto a lightly floured board and knead for about 10 minutes. Place in an oiled bowl and let rise until doubled. Line two baking sheets with parchment paper and dust with cornmeal. Punch down risen dough, then turn out onto a floured board and divide into 18 pieces. Roll each piece into a ball and flatten it into a 3-inch diameter muffin. Place on parchment and sprinkle with additional cornmeal. Cover and allow to rise for 30 minutes. Heat a griddle or large frypan over medium-low heat and spray lightly with cooking spray. Cook muffins for about 10 minutes on each side, until lightly browned. Use a fork to pry muffins open. They can be eaten immediately or toasted.
Naan
1 package active dry yeast (2-1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
2 tsp salt
1 egg, beaten
3 tbsp milk
4+ cups flour
1/4 cup butter, melted
In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with parchment paper. Cover with a towel and allow to rise an additional 30 minutes. Spray a griddle or large frypan with oil and preheat over medium-high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs. Cook the second side for an additional 2-3 minutes, until browned, and remove from griddle.
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil (or canola, or olive)
2 teaspoons salt
6 cups flour
In a large mixing bowl, combine water, sugar, and yeast and allow to sit for several minutes. Stir in oil and salt. Using an electric mixer with dough hooks, gradually add flour until dough pulls away from the sides of the bowl but is still quite sticky. Turn out onto a floured board and knead for just a few minutes. Grease a large bowl, put dough in bowl and flip to coat, then cover with plastic wrap or a towel and allow to rise at room temperature for one hour, until doubled. Turn out onto a floured board and divide into three even portions. At this point, the dough can be used immediately, or wrapped in plastic and refrigerated for up to 24 hours before using.
When ready to make pizza, preheat oven to 450 then turn the dough onto a floured board, flip over to coat both sides with flour, then press and stretch to desired shape and thickness, dusting with flour as needed. Line a baking sheet with parchment paper and drizzle lightly with olive oil. Gently transfer the dough to the baking sheet and adjust shape and thickness, as needed. bake plain crust for 7 minutes at 450, then remove from oven and increase temperature to 500. Brush the edges of the baked crust with olive oil and spoon sauce (you can use Pizza Squeeze or make this easy recipe) onto crust, then add cheese and any other desired toppings. Sprinkle crust with salt and parmesan, if desired. Bake at 500 for 7-10 minutes, until cheese is completely melted. Remove from oven and allow to cool slightly before slicing.
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