Welcome to the taste travels, here is the quick and easy bread recipe. you will love this recipe.
Ingredients:
2 glasses of warm water (105-115 degrees Fahrenheit)
1 tablespoon of active dried yeast*
1/4 cup of honey or sugar
Two teaspoons of salt
2 tablespoons of oil (canola or vegetable)
Four to five 1/2 cup of all-purpose flour.
Tips:
It is recommended that you use fresh yeast. The bread will not rise appropriately if the yeast is defective or expired. We will verify it during the initial stage of the recipe. Yeast maintains its highest quality when stored in a refrigerator.
To expedite the bread’s rise time: Form the dough until it begins to rise; place it in a well-greased receptacle and rotate it once to ensure that it is coated evenly. Cover the dish with plastic wrap. Preheat the oven to 180 degrees Fahrenheit and then deactivate it. Place the dish into the oven while keeping the oven door slightly ajar. Allow it to expand until it reaches two times its original size. Remove, then press down and shape into breads.
Would the bread maker be necessary?
Nup! To prepare this white bread, you will not want any specialised equipment. A stand mixer makes quick work of it, but if you don’t have one on hand, you can get the job done with a bowl, a wooden spoon, and some hand kneading. If you have a bread machine, you may use this recipe. However, if your machine isn’t large enough, you might have to reduce the amount in half to create one loaf.
Lets make Quick and easy bread.
In a large basin or stand mixer, combine the yeast, water, and a little amount of sugar or honey. Wait five to ten minutes, or until you see foam and bubbling. To make sure the yeast is active, you have to do what’s called “proofing” it. In the event that it does not foam, you will need to begin the process over with fresh yeast.
First things first: get the dough ready. Blend in the three cups of flour, salt, oil, and any leftover honey or sugar. Mix to get. Toss in one more cup of flour and mix well. To make the dough pull away from the sides of the bowl, run the mixer while adding extra flour, ½ cup at a time.
Put the dough to work: Mix the dough on medium speed for five to eight minutes, or use floured surfaces to knead by hand. The ideal texture for the dough is a smooth, elastic consistency that slightly sticks to a clean finger without being too sticky.
Press down hard on the dough to release any air bubbles.
Cut in half lengthwise. Roll the dough into long logs and press into greased loaf pans.
Spray the pans with cooking spray and gently cover them with two pieces of plastic wrap to get them ready for the second rise. Allow the dough to rest for another half an hour to an hour, or until it reaches a height of one inch over the loaf pans.
Place the oven racks in the middle and lower them to bake. Oven temperature should be 350 degrees Fahrenheit. After 30–33 minutes in the oven, the bread should be golden brown on top. When you touch the top of a loaf gently, it should sound hollow.
Transfer the dough to a large bowl and coat it with oil or cooking spray. Rest in a warm place for around 1 and a half hours, or until doubled in size, then cover with a dish towel or plastic wrap.
Turn the cooled bread upside down on a wire rack to cool it faster. Do not cut until 15 minutes have passed after buttering the tops.
The bread may be refrigerated for up to five days or left at room temperature for two or three days if sealed in a container or bag.
Get Things Ready in Advance by Freezing Them Instructions:
Complete the fourth stage of bread dough preparation before the first rise. Put in a big, sealed container and let it sit in the fridge for at least a day. Remove from the fridge and let cool to room temperature. As you pound the dough, form it into loaves.
Make the bread dough up to step 6, but skip the second rise if you want to make it ahead of time and put it in the freezer. Use disposable aluminium bread pans or any other material that can withstand freezing to insert the formed loaves. It may be frozen for up to three months if wrapped with two sheets of aluminium foil. The second rise may be completed and the bread can be ready for baking after five hours of thawing at room temperature. Read the recipe carefully before baking the dessert.
After baking, wait until the bread has cooled completely before placing it in the freezer. Two loaves (or one big loaf and one extra loaf) may be frozen for a maximum of three months. Allow it sit out on the counter or in the fridge for a minimum of one hour to defrost.
Distinct varieties:
Roll out both pieces of dough into big rectangles after pushing down and splitting it in half (step 7). Here you may find the cinnamon swirl bread recipe. A quarter cup of sugar and two tablespoons of ground cinnamon are mixed together. Sprinkle with sugar and cinnamon after you’ve left a one-inch border around the whole thing. Form a log form by carefully rolling the dough. Pinch the seams to seal, and then press into the loaf pans that you’ve prepared. Now go to the next level.
Toss in 2 cups of raisins with the dough in step 3, and if you want to add cinnamon swirl, follow the directions above.
