Hello friends, welcome to today's post. Come on in and set a spell.
Please do not ever think or let anyone tell you that making homemade bread is too hard, complicated, time-consuming or any of that nonsense. To anyone too intimidated to try, let me be the one to say, IT IS NOT HARD!!!!
I did an experiment today and ON PURPOSE, hap hazardly tried this. When I say I "winged it", I am not exaggerating.
I took ingredients that I knew worked well together (milk, honey, oil, yeast, flour, and salt) NO MEASUREMENTS. I literally eyeballed them. Barely mixed them together. NO KNEADING AT ALL. Put the lid on the bowl and set in a warm sunny window watching the sun come up. Throughout the day, I only did 3 stretch and folds. I could not believe the results after such minimal work. Look at that rise and elasticity!!! It was a sticky, hydrated texture. I resisted the urge to add any more flour.
After the last stretch and fold, I dumped out on a floured surface, no kneading, shaped and made a mini loaf of bread and breadsticks. Set them aside one last time for the last rise and baked. Look at that rise and fluffiness again.
This was all done in a hotel room with nothing but an air fryer.
This goes to prove that making homemade bread is not dramatic. We overthink it too much.
If you have been intimidated or nervous to try, please just give it up and dive in. Go for it!!!!! 🍞 🥪 🥖 🥐 🍞
I even experimented with making an artesian loaf using my 5-Minute No Knead dough that I use when we travel.
If you have never made bread and think you would like to give it a whirl, please join me on my YouTube channel. I have a Breadmaking for Beginners Series on a playlist by itself that you are free to hop in and watch. I would advise starting from the very beginning. I start the series by making a few simple southern favorites like Quick Rolls, Cornbread, and Biscuits. Then we work our way up to a bread dough that is so simple. It's called 5-Minute No Knead Dough. This is great for people who want quick, easy, no fuss, no-knead, no stand mixing required, bread dough. This dough also mimics sourdough through a fermentation process without maintenance. Then we graduate to intermediate where we begin with kneaded doughs. We will get to the advanced stage later. It's a doozy. It is still in the making. But you can catch that series here
I hope you will join us and embark on this Breadmaking journey as well. There is nothing I love more than the smell of fresh bread baking. It is one of my favorites.
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