It is a norm to buy the bread from the supermarkets, because they are light, soft and their texture is good. That all may be true, but to achieve these things, there are a lot of procedures carried out, which ensure that the nutritional value of the loaf decreases significantly. The bread available in the market has a lot of yeast, which allows for the use of low quality grain. It also has a number of preservatives so that its shelf life can increase.
But the question here arises is what do we do if not buy from the market? The answer is simple; make it at home. Contrary to popular belief the procedure is not difficult and time consuming.
Preparation Time: 1 hour
- Half kg of flour
- One tablespoon of yeast
- Half teaspoon of baking soda
- Lukewarm water as required
- Two eggs
- Half teaspoon of salt
- Three tablespoon of cooking oil
- One large mixing bowl A second one is useful, but optional – you can get by with one if you’re willing to wash it in the middle of the process.
- One spoon You need a spoon to stir the dough.
- One measuring cup A 1/4 or 1/2 cup measuring cup will do the job.
- One measuring spoon A one-teaspoon measurer will be just perfect.
-One bread pan Obviously, to bake the bread in.
- One hand towel This is just to cover the bread dough as it rises so it doesn’t get drafts or dust or anything on it.
Take a mixing bowl and mix flour along with yeast, one and a half eggs, salt baking soda and oil.
Pour lukewarm water in the mixture slowly and start making the dough by kneading it gently. Continue doing so until your dough reaches a good consistency.
As bakery products need to be settled up before they can be baked, leave the dough at room temperature for approximately 25 minutes. This will give enough time for the dough to rise up. Remember to cover the dough with a wet cloth before it is rested.
Now take the dough and roll it into the pan.
Put that loaf in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for thirty minutes in a pre-heated oven.