Lock down Baker
Did you just make yourself an instant home baker this lockdown?
We just can’t help to miss that bread we usually buy at our dearest bakery shop. Since the lock down started, we hardly get enough of those because most of the cafes or bakery shops are forced to shut down. Even at the grocery stores, bread is mostly flying off the shelves. There are cases that some cafes are open but you have to line up for half an hour just to get that precious bread.
To my despair, I asked myself, why don’t I make my own bread? It may not be that hard. Here’s the recipe I saw online and I want to share it with you as well. I was convinced by the good reviews about it, so I decided to give it a try. Trust me, this couldn’t be better.
Blooming the Yeast
In a bowl:
- 330ml warm milk
- 2 Tablespoon granulated sugar
- 2 teaspoon yeast (active dry or instant)
Rest this mixture for 10 mins until you notice bubbles forming at the top. This means that the yeast is ready to kick start your bread.
Kneading the dough
In another bowl mix up:
- 3 Cups of flour
- 2 Tablespoon granulated sugar
- 1 teaspoon of fine salt
- 2 Tablespoon of powdered Milk
- 2 Tablespoon of softened butter
Mix all the dry ingredients then pour in the Yeast mixture. Mix using a spatula until it forms the dough. Add the softened butter. The dough can be a little bit sticky. Lightly dust some flour if needed. You can use a stand mixer for kneading this, but I prefer kneading by hands because I like to feel the dough and I kind of sense a stress relief when kneading it by hands, besides it is lock down, I have all day anyway.
Resting the dough
When the dough becomes smooth and elastic, form it into a ball and allow it to rest until it doubled its size. I am always fascinated to the magic of this process. You leave it like a size of a tennis ball; next time you checked it’s the size of a bowling ball. So cool!
When the dough has doubled its size, it’s time to proof the dough. Take it out of the bowl and release the air by punching the dough until it flattens. Flatten the dough using a rolling pin or your hands and shape it to a rectangular form. I tossed in some dark chocolate chips to add some flavor to it. You can add whatever flavors you want like peanut butter, cheese, jams and marmalade. Or just have it plain bread. Roll the dough into a log and place it in a loaf pan. I lined my loaf pan with baking paper. Greasing the loaf pan with oil will work as well. Rest the dough for another 20-30 mins to do its magic trick again, which is to double its size.
Pre-heat oven to 1600 c- 1900 c. Bake for 20-25mins until the top turns brown. Allow it to cool on the wire rack. Slice it, grab your coffee and enjoy!
It is a satisfying experience when the aroma of freshly baked bread spreads throughout the house. I’m sure your folks will all be heading to the kitchen by now. The bread turns out fantastic. My husband loves it. I’m positive we’ll be making more like these and buying bread will be my last option. Loosening up the lockdown restrictions is within our reach, but homemade breads will be part of my kitchen by now. I’m looking forward for more bread recipes. Now I can have my bread every time I want, my flavor, my style.
Did you just make yourself an instant home baker this lock down?
By: Christine Gorospe Pulanco