Homemade bread recipe by Claude
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NOTES:
- Do not add the salt to the yeast mixture directly because it will more than likely kill some of the yeast. Always add at the end of adding the flour
- The dough conditioner is not a necessity but it is a game changer
- When mixing the dough should feel moist and almost sticking to the side of the bowl. Feel free to add pinches of flour to get it “just right”
- Periodically use your hand to scrape the dough from the dough hook
- Scrape the side of the bowl and add a pinch of flour periodically until the dough self-clean itself from the bowl.
- If the dough appears too dry, add some water a teaspoon at a time. The dough should not stick to the sides but may stick a little to the very bottom of the bowl.
- Use a low speed to mix but once in a while add some speed so the dough can fall off the hook and refold itself into the ball.
- Do not subscribe to a specific rise time because altitude, temperature of the room etc… affect the rise time
-
At the request of GWG8541 I am sharing my bread recipe (which I have been working and tweaking for almost 30 years.
Ingredients: (Yields 2 loaves)
- 2 1/2 cups warm water (95-105 degrees)
- 1 Tbsp active dry or instant yeast
- 1 Tbsp sugar
- 6 - 6 1/2 cups all-purpose flour
- 2 tsp salt
- 1/4 cup softened butter, softened
- 2 Tbsp of dough conditioner
Process:
-
in your stand mixer bowl pour 1/2 cup of the water and stir in the yeast and sugar. Let sit and bloom for 5 minutes, until it dissolves (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)
-
Add the rest of the water and about half of the flour and mix until well blended.
-
Add the rest of the flour, the salt, the dough conditioner and butter and stir with the dough hook (or by hand) until well combined and shaggy. Continue to knead until it’s smooth and elastic (~10 minutes)
-
Turn the dough out onto the countertop and knead a few times to make sure it’s evenly smooth.
-
Shape it into a ball by tucking the sides under and put it back into the bowl (which you added 1 tsp of oil). Turn the dough to cover with oil. Cover the mixing bowl with plastic wrap and a tea towel and let it sit for 1 1/2 hours, until it’s doubled in size.
-
Butter and flour two 9x5-inch loaf pans.
-
Punch the dough down and cut the dough mass in equal size (I use a scale for that).
-
On a lightly floured surface, pat each piece into a rectangle that’s about 9x12 inches.
-
Starting at a short end, fold/roll the dough onto itself. Tuck the ends in and place the dough seam side down in the loaf pans. Cover with the tea towel again and leave them for an hour to 1 1/2 hr, until they puff right up out of the pan. As it rises, preheat the oven to 375°F, with the rack in the middle of the oven. Yes, preheat for 1hr to 1 1/2hr !!!
-
Place the bread pans on the middle rack and toss a 1/4 cup of water on the bottom of the oven to generate steam and close the door very rapidly and DO NOT OPEN!
-
Cook for 30-35 minutes until nice and golden and until an instant read thermometer reads between 205F to 210F. At the 30 minute mark the bread should unmold easy which will allow you to insert a probe instant read thermometer
-
Once they are out of the oven unmold and put on a cooking rack
Dr_Pain Man that bread looks great, memories of my childhood in my mom’s kitchen. I bet the aroma was fabulous.
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Dr_Pain Man that bread looks great, memories of my childhood in my mom’s kitchen. I bet the aroma was fabulous.
bocephus said in Homemade bread recipe by Claude:
Dr_Pain Man that bread looks great, memories of my childhood in my mom’s kitchen. I bet the aroma was fabulous.
Always… I wish I could bottle that smell
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Ken1261 I feel like I gain three pounds a day on this sight with all the great recipes being posted. Thanks everyone.
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We are all in the same boat… but we will die happy and well fed!
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Dr_Pain That is for sure.
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NOTES:
- Do not add the salt to the yeast mixture directly because it will more than likely kill some of the yeast. Always add at the end of adding the flour
- The dough conditioner is not a necessity but it is a game changer
- When mixing the dough should feel moist and almost sticking to the side of the bowl. Feel free to add pinches of flour to get it “just right”
- Periodically use your hand to scrape the dough from the dough hook
- Scrape the side of the bowl and add a pinch of flour periodically until the dough self-clean itself from the bowl.
- If the dough appears too dry, add some water a teaspoon at a time. The dough should not stick to the sides but may stick a little to the very bottom of the bowl.
- Use a low speed to mix but once in a while add some speed so the dough can fall off the hook and refold itself into the ball.
- Do not subscribe to a specific rise time because altitude, temperature of the room etc… affect the rise time
Dr_Pain said in Homemade bread recipe by Claude:
- The dough conditioner is not a necessity but it is a game changer
I use citric acid is this better and what exactly is it?
-
At the request of GWG8541 I am sharing my bread recipe (which I have been working and tweaking for almost 30 years.
Ingredients: (Yields 2 loaves)
- 2 1/2 cups warm water (95-105 degrees)
- 1 Tbsp active dry or instant yeast
- 1 Tbsp sugar
- 6 - 6 1/2 cups all-purpose flour
- 2 tsp salt
- 1/4 cup softened butter, softened
- 2 Tbsp of dough conditioner
Process:
-
in your stand mixer bowl pour 1/2 cup of the water and stir in the yeast and sugar. Let sit and bloom for 5 minutes, until it dissolves (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)
-
Add the rest of the water and about half of the flour and mix until well blended.
-
Add the rest of the flour, the salt, the dough conditioner and butter and stir with the dough hook (or by hand) until well combined and shaggy. Continue to knead until it’s smooth and elastic (~10 minutes)
-
Turn the dough out onto the countertop and knead a few times to make sure it’s evenly smooth.
-
Shape it into a ball by tucking the sides under and put it back into the bowl (which you added 1 tsp of oil). Turn the dough to cover with oil. Cover the mixing bowl with plastic wrap and a tea towel and let it sit for 1 1/2 hours, until it’s doubled in size.
-
Butter and flour two 9x5-inch loaf pans.
-
Punch the dough down and cut the dough mass in equal size (I use a scale for that).
-
On a lightly floured surface, pat each piece into a rectangle that’s about 9x12 inches.
-
Starting at a short end, fold/roll the dough onto itself. Tuck the ends in and place the dough seam side down in the loaf pans. Cover with the tea towel again and leave them for an hour to 1 1/2 hr, until they puff right up out of the pan. As it rises, preheat the oven to 375°F, with the rack in the middle of the oven. Yes, preheat for 1hr to 1 1/2hr !!!
-
Place the bread pans on the middle rack and toss a 1/4 cup of water on the bottom of the oven to generate steam and close the door very rapidly and DO NOT OPEN!
-
Cook for 30-35 minutes until nice and golden and until an instant read thermometer reads between 205F to 210F. At the 30 minute mark the bread should unmold easy which will allow you to insert a probe instant read thermometer
-
Once they are out of the oven unmold and put on a cooking rack
Dr_Pain There are so many types of dough conditioners out there; What one or brand do you use?
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Dr_Pain There are so many types of dough conditioners out there; What one or brand do you use?
Chef I just use citric acid
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Dr_Pain There are so many types of dough conditioners out there; What one or brand do you use?
-
Dr_Pain said in Homemade bread recipe by Claude:
- The dough conditioner is not a necessity but it is a game changer
I use citric acid is this better and what exactly is it?
mrobisr said in Homemade bread recipe by Claude:
Dr_Pain said in Homemade bread recipe by Claude:
- The dough conditioner is not a necessity but it is a game changer
I use citric acid is this better and what exactly is it?
Dough conditioner are some preservatives and enhancers used to provide the best environment for your yeast to work. It makes for a fluffier crumb, crispy crust and improves the self life.
In South Louisiana because of the high humidity level your typical homemade bread does not last but 3 days before it gets hard as a rock and before it starts molding. With this stuff it stays fresher longer.
It does contain ascorbic acid (Vit C) which may affect pH values the way your citric acid does but obviously has other additives.
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mrobisr said in Homemade bread recipe by Claude:
Dr_Pain said in Homemade bread recipe by Claude:
- The dough conditioner is not a necessity but it is a game changer
I use citric acid is this better and what exactly is it?
Dough conditioner are some preservatives and enhancers used to provide the best environment for your yeast to work. It makes for a fluffier crumb, crispy crust and improves the self life.
In South Louisiana because of the high humidity level your typical homemade bread does not last but 3 days before it gets hard as a rock and before it starts molding. With this stuff it stays fresher longer.
It does contain ascorbic acid (Vit C) which may affect pH values the way your citric acid does but obviously has other additives.
Dr_Pain thanks for the explanation.
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Dr_Pain as always thanks for a great looking recipe and instructions.
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