How to Make Bread
This page describes how to make bread. Bread can be made in two different ways – either by hand, known as ‘scratch’ baking or in a bread machine.
‘Scratch’ baking is the traditional way of making bread, by hand with ingredients ‘from scratch’. This process involves repeated kneading and proving of the dough. Whilst more time consuming than using a bread machine, it is hard to beat the satisfaction of making bread in the traditional way and many people find it to be very therapeutic.
Bread machines have become increasingly popular in recent years, as they are quick and easy to use. Making bread in a machine is a hassle free way of fitting baking into a busy lifestyle. Bread machines have pre set programmes that can be used to create uniformly sized and shaped loaves as well as pizza bases and dough. They can also be set overnight so that there is freshly made bread ready for breakfast.
How to make bread – bread-making ingredients
The four key ingredients when making bread are: flour, yeast, water and salt
Many people also choose to add fat in the form of butter or olive oil and sometimes sugar as well. It is important to remember that the quality of the bread you make will reflect the ingredients you use – so where possible always use top quality flour and yeast for delicious loaves. Click here to find out more about bread making ingredients
How to make bread – by hand
The main steps of how to make a basic white or wholemeal loaf by hand are outlined below:
- Weigh out all ingredients accurately.
- Place the flour and salt into a large mixing bowl. Add the yeast.
- Rub the fat into the flour, make a well in the centre and add enough tepid water to create a soft dough. This should be approximately 60% of the flour weight.
- Bring the dough together and knead it on a lightly floured surface for 8-10 minutes: this requires you to fold over the dough, repeatedly pushing it down and over. This process will enable the gluten in the flour to become elastic and the dough to rise.
- Place the dough into a bowl, cover with a tea towel and leave for 20 – 30 minutes.
- Knock back the dough and turn it out onto a lightly floured surface. Knead the dough and fold it into a greased bread tin.
- Cover with pieces of oiled cling film and leave to rise and expand in a warm place for about an hour.
- Remove the film and place dough in a preheated oven until it is evenly coloured, and sounds hollow if you lightly tap its base. Check your recipe for the correct temperature.
- When cooked remove from the tin straight away and allow the loaf to cool on wire rack.
How to make bread – using a bread machine
When making bread using a machine, it is important to:
- Follow the manufacturer’s guidelines. However it is important to note that sometimes the recipes provided are not always correct.
- Measure out all ingredients accurately, especially the water.
- Dependent on your bread machine model, you may be able to select a dark or light crust. There might also be additional settings such as ‘French bread’. The faster ‘rapid bake’ cycles can be useful, however these will produce loaves that do not rise as much as if a regular cycle is used.
- Check the manufacturer’s instructions to see when during the baking cycle you should add extra ingredients such as nuts and dried fruit.
Tips for successful home bread making:
- Ensure that you use exact amounts of all ingredients, especially liquids. Digital kitchen scales are a good investment if you are serious about bread making.
- The temperature of the kitchen is important. Ensure that there is a warm environment both for making your dough and for leaving it while it rises.
- Make sure that you do not over mix the dough by excessive kneading as this can lead to problems with the final baked loaf.
- If the dough feels sticky or soft, then add more flour and continue to knead until it is smooth. However be careful not too add too much water as it will make your loaf leaden
- To save time and effort when hand baking, it is possible to use a bread machine for the dough kneading stage.
- Make sure you leave enough time for the dough to rest before the final mould. 20 – 40 minutes is recommended if you are not using a bread improver.
- Baking: The final bake should be done at 230°C. If this is not possible (some modern ovens do not reach this temperature) then ensure that the oven is as hot as you can get it.
- Storage: When storing bread, ensure that it is well wrapped (but not too tightly) before placing in a bread bin so that it can ‘breathe’.
- Refrigeration: Do not refrigerate bread, as it will make it quickly go stale. Bread stales fastest at fridge temperature (4°C).
- Freezing: Dough can be frozen after its first kneading or shaping, within an oiled polythene bag. Once baked and cooled, bread can be frozen in a polythene bag or container for up to three months. It can also be frozen as a partial loaf, or in slices. When freezing, ensure that it is tightly sealed to retain moisture. Fresh yeast can also be placed in an airtight container in the freezer for up to a month.
