Homemade bread is soft, fluffy and perfect white bread. This Homemade bread recipe is simple and easy made with minimal ingredients. Baking your own bread is economical and delicious. It can be made in oven or without oven. It’s simple to follow and takes about 2-3 hours to make. It’s free of all the preservatives of store brought bread. If you will follow step by step instructions, you’ll never want to go back to store-bought white bread after tasting this. You will get fresh, crusty from outside and soft in inside homemade bread from this basic procedure. Generally bread is cooked in oven. Most Indians don’t have any oven in their kitchens so I am sharing bread recipe using pressure cooker. It can be made without any efforts and easily.
For soft bread knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft loaf. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light bread loaf. Proofing time depends on the temperature and weather. It can take much longer in the winter to proof, than in the summer.
Make sure not to leave the bread in the pan to cool completely. Leave it in the pan only for about 10-15 minutes and then remove it. Homemade white bread doesn’t kept for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with sauces, jam, dips or butter.
½ tsp. salt
1 tsp. sugar
2 tbsp. oil
1 tsp. yeast
½ cup milk
Leave for 10 minutes until bubbles form on surface.
It’s possible to kill yeast if you use too hot of water, so water should be lukewarm.
Pour yeast mixture into flour.
Don’t be in hurry. Use your hand and start to knead the flour. Add milk in parts and knead until smooth and elastic.
This procedure can be 8-10 minutes longer. If dough is sticky, apply remaining oil in parts and knead until smooth. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. The dough should stick just slightly to your finger when touched, but not be overly sticky. Place in a container and cover.
Let rise in a warm place until doubled for 2-2.5 hours.
When the dough has risen, punch it down gently to release air that have developed. Knead again for 1-2 minute.
Grease your pan with some oil. Keep the dough in pan and grease with milk.
Let it rise for a few minutes or until doubled.
Meanwhile, preheat the cooker. Add salt at the bottom, place a stand.
When it becomes hot, keep your pan. Close the lid and cook for 15 minutes on medium flame or until crust becomes golden brown.
Remove from cooker and let it cool for 15 minutes and then remove it from pan. Once it cools down completely, cut into slices.
Serve and enjoy.
For soft bread knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft loaf. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light bread loaf. Proofing time depends on the temperature and weather. It can take much longer in the winter to proof, than in the summer.
Make sure not to leave the bread in the pan to cool completely. Leave it in the pan only for about 10-15 minutes and then remove it. Homemade white bread doesn’t kept for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with sauces, jam, dips or butter.
Ingredients:
2 cup Maida (white flour)½ tsp. salt
1 tsp. sugar
2 tbsp. oil
1 tsp. yeast
½ cup milk
Instructions:
Proofing-
Dissolve yeast and sugar in 1/4 cup warm water. Mix well until sugar and yeast are dissolved completely.
Leave for 10 minutes until bubbles form on surface.
It’s possible to kill yeast if you use too hot of water, so water should be lukewarm.
Kneading-
It is very important part to get soft bread. Sieve maida in a mixing bowl. Add sugar and half amount of oil. Mix properly.Pour yeast mixture into flour.
Don’t be in hurry. Use your hand and start to knead the flour. Add milk in parts and knead until smooth and elastic.
This procedure can be 8-10 minutes longer. If dough is sticky, apply remaining oil in parts and knead until smooth. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. The dough should stick just slightly to your finger when touched, but not be overly sticky. Place in a container and cover.
Let rise in a warm place until doubled for 2-2.5 hours.
When the dough has risen, punch it down gently to release air that have developed. Knead again for 1-2 minute.
Grease your pan with some oil. Keep the dough in pan and grease with milk.
Let it rise for a few minutes or until doubled.
Meanwhile, preheat the cooker. Add salt at the bottom, place a stand.
When it becomes hot, keep your pan. Close the lid and cook for 15 minutes on medium flame or until crust becomes golden brown.
Remove from cooker and let it cool for 15 minutes and then remove it from pan. Once it cools down completely, cut into slices.
Serve and enjoy.
Tips:
- Store yeast in your fridge to keep fresh. It’s important that your yeast is old or dead.
- Do not dissolve yeast into too hot water.
- Preheat the cooker before placing pan inside.
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