Simple Bread Recipe Tips To Present You With A Slice Of Success!

Even a simple bread recipe may cause problems if you’re not aware of how the process works, and little bread making tips can make a big difference to what you bring to the table. Here are a few pointers you may find helpful.

Smaller bread items will always require a hotter oven than their larger counterparts, and will generally take substantially less time to cook. For example, the average loaf

will need around forty-five minutes in a 450F degree oven, while bread rolls will need just ten minutes in a 500F degree oven.

To boost the nutritional value of your loaf, whether made in a bread maker or by hand, add a finely crushed vitamin C tablet. This is a routine ingredient of many bread maker recipes for brown or wholemeal bread, but I will occasionally add the same to home made white bread when winter bugs are prevalent around my children’s schools.

There’s a lot of fun to be had by experimenting and adapting the ingredients of a simple bread recipe, but if you opt to use a different flour then be aware that it will take

up water at a different rate too, with course flours absorbing more than the more processed flours. You can expect to use a weight of water of around half the weight of the flour you’re using, but add the water a little at a time, and don’t be surprised if you find yourself needing much more or much less than usual.

While the temperature of the water used is crucial to the fermentation of your yeast, salt and sugar will determine it’s behaviour. Although salt is partly used to give flavour to the bread, it’s mostly used to control the fermentation of the yeast – too little salt causing too much fermentation, and too much causing too little. Sugar is used not to make the bread sweeter, but to feed the yeast as it ferments. If you suspect your yeast may be the source of breadmaking problems for you, look to your salt and sugar too – you may be surprised how much influence these relatively minor ingredients have over a major ingredient like the yeast.

It’s knowledge like this which will give you the courage to experiment, and soon you’ll be offering the world tasty bread recipes of your own!