Bread Recipes

How to Make Homemade Bread

How to Make Homemade Bread. I’ve done Bread videos before, but this one is unique. This one is all about technique. Technique is the number one thing to know when making bread. I don’t need a bread pan, nor a form or mold of any kind for my homemade bread. Just a bowl and a scraper and a flat pan to cook it on. That is literally all the tools you need for great bread. Homemade bread is about the simplest yet most satisfying thing you can learn to make. Derica and I haven’t purchased bread from any store in about two years! I make a loaf or two a week for sandwiches and to eat with dinners, and BAM! Sure we save a little money making our own bread, but, we also know what’s in it. No preservatives, no extra sugar, just wholesome ingredients.
Bread is a staple food that’s gotten a bad rap due to carbs and sugar, and all that. Read the ingredients list on a loaf of bread in the grocery store sometime. It’s Frankenfood. That’s not what bread is meant to be, and that’s NOT the bread that fed millions of people and STILL DOES! The bread we make in our own homes is the real deal. Use the best flour you can buy, the best oil, the best… you get the idea. Then you get the BEST homemade bread.
If you are thinking, “But Bri, I just don’t have time to bake fresh bread.”. Think of it like this…. first, all those chemicals in the bread you buy are bad for you, and bad for your family, and may be shortening your lives. How’s that for not having enough time? Seriously.
How much time does it really take? 5 minutes to gather ingredients, 10 minutes to knead. Then, you can let it proof, on the counter or in the fridge. Shaping takes 5 minutes at most. Then you bake it off for 30 minutes. Let cool, and bag. If you triple my batch and spend 30 minutes once a week, you will have 3 loaves of bread a week! Freeze what you don’t need right away and you will never run out of fresh homemade bread!
This bread uses a simple recipe, based on weight. Ten percent of the flour is whole wheat, for a little more flavor. Ten percent of the weight of flour is oil. One third of that is salt, half of that is yeast. I add the oil to make a softer, richer bread. The kneading and shaping methods I use make a pretty tight structure while still keeping the bread light and airy, and just right for SAMMICHES! Try this homemade bread, you won’t regret it.

Links to items in the video:
* Plastic Scrapers
* My digital scale
* Lodge Griddle Pan

Ingredients (by weight please!):
270 g (9.5 ounces) Bread Flour
30 g (1 ounce) Whole Wheat Flour
195 g (6.8 ounces) lukewarm water (no chlorine!)
10 g (1/2 -3/4 tsp) salt (non-iodized)
5 g (1/2 tsp) instant dry yeast
30 g (1 ounce) Extra Virgin Olive Oil

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Original of the video here

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