Homemade bread recipe

 

  1. Activate the yeast:
    • Dissolve the dry yeast in warm water while stirring until it has completely dissolved.
  2. Mix the dough:
    • Add 120 grams of flour to the yeast mixture and stir until smooth.
    • Collect the dough, cover and let it rest for 15 minutes.
  3. Knead the dough:
    • After resting, mix with 400 ml of warm water.
    • Gradually add the remaining 720 grams of flour and salt and knead for 3 to 4 minutes until a soft, slightly non-sticky dough is formed.
  4. Fermentation:
    • Cover and let the dough ferment in a warm place until it has doubled in size (about 1 to 2 hours).
    • Once the dough has risen, remove the air, collect and divide into two equal parts. Roll each part into a ball and let it rest for 10 minutes.
  5. Shape the dough:
    • Lightly flour the surface, roll out each dough ball with your fingers and roll inwards. Repeat with the second dough ball.
  6. Second ascent:
    • Arrange the formed dough on a baking sheet, cover and let rest for 20 minutes.
  7. Preparation for cooking:
    • Preheat the oven to 200°C.
    • Brush the dough with a mixture of egg yolks and milk.
  8. Cook:
    • Bake in the preheated oven for 25 to 30 minutes or until the bread is golden brown.

Serving suggestions:

  • Serve warm with butter or your favorite spread.
  • Perfect with soups, salads or as a base for sandwiches.

Cooking tips:

  • Make sure the water is warm and not hot to properly activate the yeast.
  • Avoid kneading the dough too much to get a soft, light texture.
  • If the dough is too sticky, add a little more flour if necessary.

Nutritional benefits:

  • Provides a good source of carbohydrates for energy.
  • Homemade bread usually contains fewer preservatives than store-bought bread.

Nutritional information:

 

  • Contains gluten due to the flour.
  • Suitable for vegetarians.

Nutritional values (per serving):

  • Calories: 150
  • Total Fat: 1.5 g
  • Saturated fatty acids: 0.5 g
  • Cholesterol: 20 mg
  • Sodium: 300 mg
  • Total Carbohydrates: 30 g
  • Fiber: 1 g
  • Sugar: 1g
  • Protein: 4 g

Storage:

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage in a resealable bag, freeze for up to 3 months. Thaw at room temperature before serving or reheat in the oven.

Why you’ll love this recipe: