Make your own bread for breakfast. It takes time, but see what you earn

We like full, varied and healthy breakfasts and enjoy preparing them with love, taking our time to prepare them and enjoy them. In a good breakfast, toasts are an essential element and that is why Today we consider enjoying life, making our own bread for breakfast.

It is true that Making bread takes time, but I assure you it is worth it. If after reading this article you plan to make your own bread over the weekend, you will have already taken a big step towards your happiness. If, in addition to considering it, you carry it out and make your homemade bread, you will begin to enter an unlimited field, that of the homemade bakery.

Ingredients for making homemade bread

  • 500 gr of strength flour, 10 gr of salt, 6 gr of fresh baker's yeast, 325 ml of water at room temperature, and extra flour to sprinkle the worktable

How to make homemade bread for breakfast

To make homemade breads there are many techniques that require kneading, resting, fermentation and other processes. The first thing we will do is mix the flour in a bowl with the yeast and salt. Then we incorporate the water, stirring just enough so that the ingredients come together, without kneading. Afterwards, we pass the dough to a tupper and let it rest overnight.

The next day we flour the worktable and stretch the dough into a rectangle. If you want to learn a very simple bread that does not require kneadingYou can do the following: fold the dough on itself as if you were rolling it and repeat the operation in the other direction, as if it were a napkin.

Then, leave the folds on the bottom and let the dough rest for a couple of hours. We turn on the oven at 180º with heat up and down but without fan. We put the bread dough in a saucepan or lidded dish, turning it so that the folds are on top and we bake for 40 minutes.

If we prefer a more traditional bread with kneading, the day after rest, we knead the mixture and work it for about 5 minutes. Let stand for 10 minutes covering the dough with a cloth. We knead again and form a ball, letting it ferment until it doubles in volume. Preheat the oven to 220º C and divide the dough into two parts. We make some cuts on the top and bake for 40 minutes, sprinkling with water spray at the beginning so that we have a bread with very crusty and spongy crust inside.

The good thing about making homemade bread, whether with or without kneading bread, whether in the form of village breads, loaves, bars or baguettes is that it is a very entertaining process, full of surprises in which every time you try to make a new bread, you will discover new flavors, new difficulties and new successes.

There are lots of books from which to learn recipes and bakery techniques. With them you will be encouraged to prepare different varieties of bread, with which to enrich your breakfasts and prepare the best toasts. The aroma of bread spreading from the oven throughout the house compensates for the effort. And the family smile when trying the first slice.

If you are already fond of making homemade bread, you know what I am talking about. And if you have never done it, I invite you to do it because it is very rewarding and very satisfying to eat something you have prepared from two simple ingredients such as flour and water. Do youDo you dare to try to bake your own bread this weekend?

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