Step 2: Mixing

Mixing can be performed by hand using a large spoon, your hands or a dough whisk; or by machine, using a bread machine, stand mixer, or food processor. Mixing has three purposes: to distribute the ingredients, develop the gluten, and initiate fermentation.

For the classic sandwich bread, mix all of the ingredients in the order listed to make a smooth dough. You can use a dough whisk, large spoon, or a mixer to mix the ingredients until are thoroughly incorporated.

Then, place the dough on a counter sprinkled with flour and knead it until it is smooth.

This dough shouldn't be soft or stiff; it should be smooth and feel bouncy and elastic under your hands.

Step 3: Bulk (Primary) Fermentation

Fermentation is one of the most important steps in learning how to make bread.

It doesn't matter how good your shaping technique is or how well your oven bakes, if the dough is not properly fermented, it will not produce a great bread.

To ferment the classic white sandwich bread dough, place it in a lightly greased bowl, or large (8-cup) measuring cup.

Cover it, and let it rise for 60 to 90 minutes.

It should be quite puffy, though not necessarily doubled in size.

Step 4: Punching Down

Punching down is also called degassing. This is when the dough begins to enter its secondary fermentation.

Gently deflate the dough by removing it from the bowl to the counter.

Steps 5 and 6: Dividing and Rounding

Dividing the dough into individual pieces is the next stage, followed by rounding (a preliminary shaping) and benching (a rest period).

Since we're only making one loaf, this dough doesn't need to be divided. Nor does it need to be rounded either since we'll be forming a loaf shape. Rounding is a method used with artisan breads, but with regular loaf breads, it's not necessary.

Step 7: Benching

Benching is where you allow the dough to rest before shaping. The purpose of this stage is to relax the gluten so that it will be easier to handle during the final shaping.

We don't really need to do that for this bread because this dough is easy to work with. We'll just flatten the dough into a rectangle and then complete the shaping process. The rectangle should be about 5 inches wide and 6 to 8 inches long. This is a large loaf so my measurements are a little wider and longer.

Step 8: Shaping and Panning the Loaves

The easiest way to shape a sandwich loaf is to roll it up jelly roll style. Starting from the short side of the dough, roll up the length of the dough into a log shape one section at a time.

Pinch the seam closed with the back edge of your hand and rock the loaf back and forth to even it out.

Step 9: Proofing the Loaf (Secondary Fermentation)

Cover the pan, and let the dough rise for 60 to 90 minutes.

Until it's crowned 1" to 1 1/2" over the rim of the pan.

Step 10: Baking

Now it's time to bake this baby. For this bread, preheat the oven to 350 degrees and then place the pan in the oven to bake. Bake the bread for 20 minutes.

Then tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

Step 11: Cooling the Bread

Remove the bread from the oven, and turn it out onto a rack to cool.

If you want to fully taste the flavor of the bread, it's best to let it cool completely by allowing it to cool at room temperature on a cooling rack. Using a cooling rack will prevent the bottom from getting soggy.

Step 12: Storing Bread

Now that we've learned how to make bread. Let's eat and enjoy the bread.

When completely cool, wrap in plastic, and store at room temperature. Either freeze the loaf or keep it in a cool, dark place. If you plan to freeze the loaf, it's best to slice it first because then you only have to thaw the slices you want to use instead of the whole loaf.

Как приготовить хлеб?

Шаг 1

Начните с получения всех ваших инструментов и ингредиенты готовы и в расстоянии вытянутой руки.Успех вашего выпечка хлеба опыта зависит от того, как организована вы так не пропускайте этот шаг.

Прочитайте инструкцию от начала до конца, чтобы убедиться, что у вас есть все ингредиенты и необходимых инструментов, а также время вниз. Масштаб ингредиенты путем измерения их с масштабом или с помощью метода совок - то есть измерения чашки.

Успех вашего выпечка хлеба опыта зависит от того, как организована вы так не пропускайте этот шаг.

  Хлеб рецепты

Попробуйте некоторые из этих рецептов хлеба для хлебобулочного удовольствия.

Ингредиенты для классического белого хлеб сэндвич:

1 чашка + 2 столовые ложки, до 1 1/4 чашки теплой воды *

1 обрушивая столовую ложку меда

2 1/4 чайные ложки мгновенных дрожжей

1 3/4 чайные ложки соли

2 столовые ложки мягкого сливочного масла

4 чашки Король Артур Небеленые муки общего назначения

1/3 чашки Специальный сухое молоко Бейкера или 1/2 чашки обезжиренного сухого гранулы молока

* Используйте меньшее количество летом или влажном климате;большее количество зимой или сухом климате.