Bread

Wholesome Bread Stuffing Recipe with Celery, Onion, and Garlic

Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 1 loaf

Introduction

Bread, in its many forms, is one of the oldest and most fundamental components of the human diet, transcending cultures and continents. This recipe offers a simple yet satisfying way to create a staple food that has nourished humanity for millennia. Whether you're a novice baker or a seasoned pro, this guide will walk you through the steps to create a loaf of bread that's both delicious and nutritious.

History

The history of bread dates back to ancient times, with the earliest evidence of bread-making found in a 14,500-year-old archaeological site in Jordan. Initially, bread was made from a simple mixture of ground grains and water, baked on hot stones or ashes. The discovery of yeast and the development of leavening techniques brought about a revolution in bread-making, leading to the soft, airy loaves we are familiar with today. This recipe is a nod to the traditional methods of bread-making, adapted for modern kitchens.

Ingredients

1.25 cups warm water
1 tbsp softened butter
1 tbsp white sugar
1 tsp salt
3 cups bread or all-purpose flour
2 tbsp dry milk powder
1 packet (0.25 oz or 7.09 g) active dry yeast
700 g bread flour
1 tbsp salt (or less, to taste)
1 tsp easy blend yeast
1 tsp sugar (optional)
425 ml tepid water

How to prepare

Place the ingredients in the bread machine pan in the order recommended by the manufacturer.
Select the "White Bread" setting or set the timer to the recommended duration (usually 3 hours).

Handmade Bread Recipe

If making the bread by hand, follow this method:
Put the dry ingredients into a bowl and add the water.
Knead the mixture until it forms a firm dough.
Once the dough is springy, transfer it to a bowl and cover it with cling film.
Leave the dough to double in size.
Afterward, punch the air out of the dough and place it in a bread tin.
Cover the tin with a sealed plastic bag and let it rise again.
Remove the plastic bag and put the bread tin in the oven at gas mark 8, 450°F, 230°C for approximately 35 minutes.

Bread is essentially four ingredients: flour, salt, yeast, and water

Put the dry ingredients into a bowl and add the water.
Knead the mixture until it forms a firm dough.
Once the dough is springy, transfer it to a bowl and cover it with cling film.
Leave the dough to double in size.
Afterward, punch the air out of the dough and place it in a bread tin.
Cover the tin with a sealed plastic bag and let it rise again.
Remove the plastic bag and put the bread tin in the oven at gas mark 8, 450°F, 230°C for approximately 35 minutes.

Variations

Whole Wheat Bread: Substitute half of the all-purpose flour with whole wheat flour for a fiber-rich variant.
Multigrain Bread: Add a mix of seeds and grains, such as sunflower seeds, flaxseed, and oats, to the dough for added texture and nutrition.
Herb Bread: Incorporate fresh or dried herbs, such as rosemary or thyme, into the dough for a flavorful twist.

Cooking Tips & Tricks

Achieving the perfect loaf of bread is both an art and a science. Here are some tips and tricks to help you along the way:

- Ensure your yeast is fresh for the best rise.

- The temperature of the water should be warm but not hot to activate the yeast without killing it.

- Kneading the dough sufficiently will develop the gluten, giving the bread its structure and chew.

- Allow the dough to rise in a warm, draft-free area for the best results.

- Don’t skip the second rise, as it contributes to the bread’s final texture and flavor.

Serving Suggestions

This bread is delicious when served warm, straight from the oven. It pairs wonderfully with both sweet and savory toppings, such as jam, honey, cheese, or cold cuts. For a simple pleasure, try it toasted with a bit of butter.

Cooking Techniques

This recipe can be adapted for both bread machines and traditional hand-kneading methods. For those interested in artisan bread-making techniques, experimenting with pre-ferments like poolish or biga can enhance the bread's flavor and texture.

Ingredient Substitutions

Vegan Option: Replace the butter with olive oil and the milk powder with a non-dairy alternative.

- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose and bread flour, and ensure the yeast is gluten-free.

Make Ahead Tips

The dough can be prepared in advance and stored in the refrigerator for up to 24 hours before the final shaping and baking. This can enhance the flavor and convenience of the recipe.

Presentation Ideas

Serve the bread sliced on a rustic wooden board for a simple yet elegant presentation. For special occasions, braid the dough or shape it into rolls for a decorative touch.

Pairing Recommendations

This bread pairs beautifully with soups and stews, acting as the perfect vehicle for soaking up flavors. It also complements cheese and wine for a classic pairing.

Storage and Reheating Instructions

Store the bread in a bread box or wrapped in a clean cloth to keep it fresh. To reheat, wrap the bread in foil and warm it in the oven at 350°F for about 10 minutes.

Nutrition Information

Calories per serving

A single serving of this homemade bread contains approximately 160 calories, making it a suitable option for those monitoring their calorie intake.

Carbohydrates

Bread is a significant source of carbohydrates, providing energy for daily activities. A single serving of this homemade bread contains approximately 30 grams of carbohydrates, primarily in the form of starches, which are a key energy source for the body.

Fats

This bread recipe contains a minimal amount of fat, with only 1 tablespoon of butter added to the dough. The total fat content per serving is approximately 2 grams, making it a low-fat option suitable for many diets.

Proteins

Bread made from all-purpose flour and bread flour, as in this recipe, provides a moderate amount of protein. Each serving contains about 5 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

While bread is not a significant source of vitamins and minerals, it does contain small amounts of B vitamins, particularly niacin and thiamine, which are essential for energy metabolism. Additionally, the use of fortified flours can increase the content of certain nutrients, such as iron and folic acid.

Alergens

This recipe contains common allergens such as gluten (from wheat flour) and dairy (from milk powder). Individuals with sensitivities or allergies to these ingredients should avoid this bread or seek suitable substitutions.

Summary

Overall, this homemade bread is a nutritious option that provides energy, a moderate amount of protein, and a low level of fat. It's a versatile staple that can be included in a balanced diet.

Summary

This homemade bread recipe offers a delightful way to enjoy one of the world's oldest and most cherished foods. With its simple ingredients and versatile nature, it's a testament to the enduring appeal of bread in our diets. Whether you're a beginner or an experienced baker, this recipe is sure to yield a loaf that's both satisfying and nutritious.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe. It was a sunny afternoon in the summer of 1945, and I was visiting my aunt in the countryside. She was known for her delicious homemade bread, and I had always been in awe of her baking skills.

As soon as I walked into her kitchen, I could smell the warm, yeasty aroma of freshly baked bread. My mouth watered as I watched her kneading the dough, her hands moving with precision and grace. I knew then and there that I had to learn her secret recipe.

"Teach me how to make bread, Auntie," I begged, my eyes wide with anticipation.

My aunt smiled at me, her eyes twinkling with amusement. "Well, my dear, it's not a secret recipe at all. In fact, it's been passed down through generations in our family. I'd be happy to teach you."

And so, that afternoon, my aunt showed me the art of breadmaking. She taught me how to mix the flour, yeast, water, and salt together, and how to knead the dough until it was smooth and elastic. She showed me how to let it rise, punching it down and shaping it into loaves before placing it in the oven to bake.

I watched her every move with rapt attention, taking in every detail and committing it to memory. I could see the joy and satisfaction in her eyes as she worked, and I knew that I wanted to experience that same feeling.

After several hours of baking and waiting, the loaves of bread were finally ready. My aunt pulled them out of the oven, their golden crusts glistening with melted butter. The smell was intoxicating, and I couldn't wait to taste the fruits of our labor.

We sat down at the kitchen table, the warm loaves of bread steaming in front of us. My aunt sliced off a thick piece and handed it to me, a smile on her face.

"Go ahead, try it," she urged.

I took a bite, and my taste buds exploded with flavor. The bread was soft and chewy, with a hint of sweetness from the honey my aunt had added. It was unlike anything I had ever tasted before, and I savored every morsel.

From that day on, I was hooked. I spent every spare moment in the kitchen, practicing my breadmaking skills until I had mastered the art. I experimented with different ingredients and techniques, creating my own unique variations of my aunt's recipe.

Over the years, I continued to hone my craft, baking loaf after loaf of bread for my family and friends. Each time I pulled a fresh batch out of the oven, I felt a sense of pride and accomplishment, knowing that I had created something delicious and nourishing with my own two hands.

And now, all these years later, I still make bread the same way my aunt taught me. It's a tradition that I cherish and pass down to the next generation, just as it was passed down to me.

So the next time you bite into a warm, freshly baked loaf of bread, remember the love and dedication that went into making it. And know that it all started with a recipe, a kitchen, and a little bit of magic.