Easy Homemade Bread: Instructions and Video Demonstration
It's that chilly, baking-friendly season again, and you don't need a bloody bread machine or a fancy-schmancy stand mixer to create mouthwatering, artisan bread that'll leave your mouth watering! Fear not, noobs, I'm here to make you a pro in no bloody time with these insanely easy tips for making your own homemade loaves.
Forget about those overpriced, factory-made loaves. With a little elbow grease and some simple ingredients, you'll be slaying local millers and bakers, all while saving some dough (yes, I went there). Here's the lowdown on crafting exquisite, homemade bread that'll have your taste buds swooning and your wallet smiling.
Now, if the local supermarket's out of flour or yeast because everyone's gone barmy over bread, don't panic. Get creative! Track down some local baking lads, or give the wild yeast in your kitchen a whirl to craft a killer sourdough loaf. You ain't dodging the artisan bread trend; you're rocking it in a rebel kinda way.
Why You Should Be Baking Bread
Even though it seemed like the cool kiddos' favorite trend back in 2020, let's face it: homemade bread is just plain delicious and satisfying. Once you've got the hang of it, you'll save some serious cash by sidestepping those overpriced, local artisan loaves. Besides, those expensive factory-made slices can't hold a friggin' candle to the flavor and depth these bad boys bring to the table.
The Perfect No-Knead Recipe (Yes, It's Real!)
You say you're scared of making bread because you're a DIY amateur? Pfft. You can't handle this! Grab a hoon of Jeff Hertzberg and Zoë François' "The New Artisan Bread in Five Bloody Minutes a Day" and whip up this basic no-knead recipe. It's so simple, even a lazy royal can do it.
My Go-to Recipe (aka the Recipe You Can't Mess Up):
- 3 cups lukewarm water
- 1 tablespoon active dry yeast
- 1 1/2 tablespoons kosher salt
- 6 1/2 cups all-purpose flour (unbleached, of course)
- Mix the water, yeast, salt, and flour in a big freakin' bowl or a lidded storage container. No need to obsess over this; a brief stir should do the trick.
- Cover loosely and let it rise for about two hours, roughly doubling in size. (But hey, don't be such a stickler; give the yeast some roo, mate!)
- Pop it in the fridge and use it whenever ya damn well please – it keeps for up to two weeks.
- Grab a chunk of dough the size of a bloody grapefruit and shape it as desired. For a more rustic loaf, don't freak out if it's a bit lumpy. You're a rebel, not a robot!
- Let the shaped dough chill for at least an hour, and up to 90 minutes, while your oven preheats to a mighty 450°F (230°C) with a baking stone on the center rack and a metal broiler tray on the rack below. But relax, you don't need a bloody baking stone – a cast-iron skillet, Dutch oven, or even a slow cooker will do the trick.
- Score the loaf with 1/4-inch slashes to help the loaf hold its shape and let the gases escape.
- Bake for about 30 minutes, or until the loaf is a glorious, deep brown color. (Don't be a wuss; aim for a dark crust.) Let it cool down completely before slicing, or the crumb will get tough and no one wants that.
Tips to Become the Bread Queen or King
Now that you've got the basics down, here are some pro tips to take your bread-making game to the next level.
Tip #1: Your Cast-Iron Skillet is Your Bread Bestie
Your cast-iron skillet's not just for sizzling up bacon and frying eggs – it's perfect for baking bread too. I've used mine to bake everything from loaves to pizza, knocking the socks off expensive baking stones. To make things even easier, using a skillet fits perfectly with the no-knead recipe (and it even looks cooler!).
Shaped your loaf on the counter and pop it straight into your lightly floured skillet for that final rest. Then just stick the skillet in your preheating oven when it's ready to bake. No baking stone, broiler tray, or fancy-pants slow cooker needed! (Clean your skillet properly afterwards, though. It ain't rocket science.)
No skillet? No worries. Bake bread in your cast-iron Dutch oven, line it with parchment, or even use a slow cooker.
Tip #2: Show the World Your Artistic Side
If you're aiming to impress, snag a scoring blade or a tiny razor blade and unleash your inner artist. You can create intricate, unique designs on your bread – let your creativity shine, you rebel, you!
Tip #3: The Oven Thermometer is Your Secret Weapon
Your oven might claim to be preheated, but you can never be too sure, mate. Ovens are bloody unreliable, so invest in a cheap oven thermometer to make sure your creations bake like they're supposed to. Don't forget to steer clear of common bread-making blunders that could set you back.
Don't Settle for Second Best
If yeast and sourdough bread ain't your thang, don't fret! Quick breads, such as banana bread, soda bread, and beer bread – aka the lazy baker's delight – are foolproof alternatives. With baking powder or baking soda, a loaf pan, and minimal effort, you'll never get bogged down in bread-making drama. Smoooooooth sailing, mate!
Even as a beginner, you can create your own artisanal bread at home with a strong, flavorful loaf that'll rival any store-bought artisan bread. By following the perfect no-knead recipe, you'll be saving money and delighting your taste buds with homemade bread that's far superior to factory-made slices. Remember, your cast-iron skillet is an essential tool for achieving exquisite homemade bread, without the need for pricey baking stones or stand mixers. So, don't settle for second best – become the bread king or queen with these effortless tips!
