I decided to make the bread while driving, and just went to the store planning on finding the recipe on the back of a bag of flour or on the yeast packet. Unfortunately they all had complicated bread like pumpkin bread, or oatmeal bread.
I kinda wanna learn the real chemisty behind making bread so I don’t always have to consult a recipe. I’ve accomplished this for chili, and now want to add bread to the repertoire. This repertoire idea was inspired by my oldest sister who can make chocolate chip cookies without reading a recipe.
I found this recipe online, and it comes close – but the one the flour bag listed eggs and butter, so I improvised a bit and added a couple tablespoons of butter and an egg. SuzShe warned that messing with a bread recipe would make it fail to rise.
My bread rose just fine – easily doubling in volume. I planned a little poorly and didn’t want to cook it that night because everyone would be in bed when it was done – and the best part of baking bread is eating it right out of the oven. So I put it in the fridge after it rose. It rose a little more in the fridge, then the top got a little hard – dried out. It wasn’t much, but another day in the fridge would’ve ruined it I’m sure.
Here’s what I ended up with for a recipe:
- 3 cups of Flour + more to tune
- One packet regular yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cups hot water
- 1 egg
- 1 tablespoon butter
- Mix the flour and yeast, then add the water.
- Add the rest of the dry ingediants and stir.
- Add the egg and butter and mix.
- Mix in more flour until it’s not sticky.
- Knead on a flour covered surface until the kids are bored of it.
- Let rise in greased bowl until double volume (15min -> overnight) in warm place with cover and make sure bowl is big enough for double volume.
- Pound dough to get rid of really big air bubbles.
- I braided 1/2 and made a loaf with a big X cut with a wet knife for the other 1/2.
- Put bread in oven before preheating, with a pan of water on the bottom rack.
- Cook for 40min or until golden brown.
Next time I’ll try more butter and maybe more sugar. I think the key to the rise is the yeast + warm water + sugar, based on my home brewing experiences.