Making Bread


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How to make basic bread dough for bread, pizza crust, pita, doughboys.

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Making Bread

  2. 2. T HE END - RESULTS <ul><ul><li>1 loaf of bread  OR </li></ul></ul><ul><ul><li>2 med pizza crusts  OR </li></ul></ul><ul><ul><li>6 doughboys  OR </li></ul></ul><ul><ul><li>6 pita bread  </li></ul></ul>
  3. 3. T IME INVOLVED <ul><ul><li>Preparation:  15 min. </li></ul></ul><ul><ul><li>Risings:  3-4 hours </li></ul></ul><ul><ul><li>Baking: </li></ul></ul><ul><ul><ul><li>loaf of bread in oven:  3o min. </li></ul></ul></ul><ul><ul><ul><li>as pizza crust:  20 min. </li></ul></ul></ul><ul><ul><ul><li>in presto:  20 min. </li></ul></ul></ul><ul><ul><ul><li>as pita bread:  2 min. each </li></ul></ul></ul>
  4. 4. H AVE ON HAND <ul><ul><li>at least 3 cups of white flour </li></ul></ul><ul><ul><li>1 teaspoon of salt </li></ul></ul><ul><ul><li>1 teaspoon of instant yeast </li></ul></ul><ul><ul><li>2 tablespoons of white sugar </li></ul></ul><ul><ul><li>hot water </li></ul></ul><ul><ul><li>4 tablespoons of vegetable oil </li></ul></ul><ul><li>  </li></ul><ul><li>Hardware </li></ul><ul><li>  </li></ul><ul><ul><li>Source of heat (oven, presto, stove top) </li></ul></ul><ul><ul><li>Pan (bread pan or pizza pan or frying pan) </li></ul></ul><ul><ul><li>Bowl, spoons, cup, plastic wrap, rolling pin </li></ul></ul>
  5. 5. P HASE 1 <ul><li>In a mixing bowl: </li></ul><ul><ul><li>2 tablespoons of sugar </li></ul></ul><ul><ul><li>6 oz of hot water </li></ul></ul><ul><ul><li>3/4 cup of flour </li></ul></ul><ul><li>  </li></ul><ul><li>Mix well.  It will be like a paste. </li></ul><ul><li>Add 1 teaspoon of instant yeast. </li></ul><ul><li>Mix well and cover. </li></ul><ul><li>Let it sit, in a warm place, for about 1 hr. </li></ul><ul><li>  </li></ul><ul><li>  </li></ul>
  6. 6. T IP 1 <ul><li>Warm place ? </li></ul><ul><li>Turn the oven on at 150 for 2 min then turn it off.   </li></ul><ul><li>Turn the oven light on and leave it on. </li></ul><ul><li>Place mixing bowl in the oven. </li></ul><ul><li>  </li></ul><ul><li>It will be a nice, warm place for the yeast to work </li></ul><ul><li>and make the bread rise. </li></ul><ul><li>Careful.  Too hot will kill the yeast.  Too cold and </li></ul><ul><li>the bread won't rise.  Don't add the salt now - it </li></ul><ul><li>may kill the yeast.  </li></ul>
  7. 7. P HASE 2 <ul><ul><li>Take the mixing bowl out of the oven. </li></ul></ul><ul><ul><li>Add 2 tablespoons of oil and stir well. </li></ul></ul><ul><ul><li>Mix 1 teaspoon of salt to 8 oz of flour </li></ul></ul><ul><ul><li>With a spoon, stir into the mixing bowl </li></ul></ul><ul><ul><li>It will be a sticky mixture  </li></ul></ul><ul><ul><li>Have 1/4 cup of flour handy </li></ul></ul><ul><ul><li>Oil your hands </li></ul></ul><ul><ul><li>Add the flour to the mix </li></ul></ul><ul><ul><li>Mix by hand, forming a ball </li></ul></ul><ul><ul><li>Add pinches of flour until you have a nice, </li></ul></ul><ul><ul><li>soft and elastic ball of dough. </li></ul></ul><ul><ul><li>Oil the ball, place in the bowl, cover the bowl,  </li></ul></ul><ul><ul><li>back in the warm oven for about 1 1/2 hour. </li></ul></ul>
  8. 8. T IP 2 <ul><li>Stop adding flour BEFORE it feels like a bowling ball !   </li></ul><ul><li>The ball should be about the consistency of a gel stress ball. </li></ul><ul><li>Work it the way you would a stress ball ! </li></ul><ul><li>For pizza crusts, I like to add a teaspoon of  </li></ul><ul><li>oregano to the mix. </li></ul>
  9. 9. P HASE 3 <ul><ul><li>Take the bowl out of the oven. </li></ul></ul><ul><ul><li>The ball should have at least doubled in size. </li></ul></ul><ul><ul><li>With a spoon, mix it to let the air out. </li></ul></ul><ul><ul><li>Grease your hands and ball it again. </li></ul></ul><ul><ul><li>Shape it as a bread loaf OR </li></ul></ul><ul><ul><li>Cut it: </li></ul></ul><ul><ul><ul><li>in 2 for 2 pizza crusts </li></ul></ul></ul><ul><ul><ul><li>in 6 for doughboys or pitas </li></ul></ul></ul><ul><ul><li>For bread, place it in a bread pan and  </li></ul></ul><ul><ul><li>let it rise again.  </li></ul></ul><ul><ul><li>For crusts or pitas, roll out on a floured  </li></ul></ul><ul><ul><li>surface </li></ul></ul><ul><ul><li>For doughboys, make little balls.  </li></ul></ul>
  10. 10. T IP 3 <ul><li>I roll out one pizza crust.  The 2nd ball I wrap with plastic wrap, place in the fridge for the next time I'll have pizza.  It's gotta be used within 2 days or so.  Take it out 1 hour before rolling it out. </li></ul>
  11. 11. P HASE 4 <ul><li>For bread :  let it rise 1 - 1 1/2 hour. </li></ul><ul><li>Bake at 350 for 30 min. </li></ul><ul><li>Remove from pan and let it sit for 30 min. </li></ul><ul><li>For pizza:  flaten and roll out on a slightly   </li></ul><ul><li>floured surface </li></ul><ul><li>Place on a pizza pan, add your toppings </li></ul><ul><li>Bake at 450 for 20 min.  </li></ul><ul><li>  </li></ul><ul><li>For pita :  flaten and roll out on a slightly floured surface </li></ul><ul><li>Heat up (medium heat) a frying pan slightly greased </li></ul><ul><li>Cook one at a time, both sides, until golden  </li></ul><ul><li>  </li></ul>
  12. 12. T IP 4 <ul><li>When is the bread done ? </li></ul><ul><li>After 30 min. take it out of the pan.  Tap it on the bottom:  it should sound hollow.  If not, put it back in the oven for 5 min. </li></ul><ul><li>After the bread has cooled off, place it in a plastic bag </li></ul><ul><li>(or grocery bag).  The crust will stay soft. </li></ul>
  13. 13. P HASE 4 - D OUGHBOYS <ul><li>Your stew is 20 minutes away from being ready. </li></ul><ul><li>Turn off the presto, wait until it is safe to remove the cover. </li></ul><ul><li>Place the 6 balls on top of your stew. </li></ul><ul><li>Put cover back in place </li></ul><ul><li>Turn on the presto for another 20 minutes. </li></ul><ul><li>  </li></ul><ul><li>If you don't have a presto, no prob !  Add the 6 balls to the top of your stew for the last 20 min.   </li></ul><ul><li>Do not lift the cover while the doughboys are cooking !!! </li></ul>
  14. 14. E NJOY <ul><li>Google &quot;bread recipe&quot; - you'll find hundreds if not thousands of recipes.   </li></ul><ul><li>Bread is very &quot;forgiving&quot;.  After a few times, you won't worry so much about measuring exactly the flour - you'll mix it &quot;by feel&quot;. </li></ul><ul><li>  </li></ul><ul><li>Remember, practice makes perfect. </li></ul><ul><li>  </li></ul><ul><li>  </li></ul><ul><li> </li></ul>