Superbröd recept
Brödet håller länge i rumstemperatur också! This delicious white bread with a soft crust and moist center uses basic ingredients that can be found in most kitchens.
Super Easy Yeast Bread Recipe for Beginners
Our easy recipe will walk you through all the steps you need to make a perfect loaf of yeast bread, whether this is your first loaf of homemade bread or your thousandth. With no preservatives and a great flavor, this simple loaf will show you why baking your own bread is so much better than buying it at the store. Experienced bakers will also find that this recipe is a great base for experimentation.
If you're adventurous, feel free to alter and play with it to create your own bread recipes. Slice the bread with butter and jam, marmalade, or honey, use it for sandwiches, or serve it alongside soup, salad, or any entree. Chances are good that you already have what you need in your kitchen to make amazing bread.
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Here's a rundown of the key ingredients for this simple loaf. You'll hear proofing in two contexts in bread baking. The first is the process testing yeast to be sure it's alive before using it in your recipe. The second use of proofing aka proving in baking refers to allowing the bread to rise—"proof" is used here because we're talking about the fermentation action of the yeast causing the dough to rise and create an airy texture.
In most basic yeast bread recipes, including this one, the dough is allowed to proof twice: once after kneading and a second time after shaping and before baking. Knowing how to knead dough is an important step in your bread-making journey. While there is such a thing as no-knead bread , as well as quick breads that don't require kneading, for many types of bread kneading helps create structure and strength in the dough by helping the two proteins in flour combine to form gluten , which is responsible for creating the elastic texture in the dough and allowing it to trap the gasses that cause the dough to rise.
After your dough's first rise, you'll need to punch down the dough before shaping it into your desired form and letting it rise again. Gently pushing into the dough with your fist breaks up air pockets, creating a final product with a finer texture and better flavor. Once you've punched down your dough, it's time to turn that blob of dough into a loaf. This process is called shaping the loaf and it not only creates a better looking loaf, but it also helps the gluten to further develop, improves the structure of the bread, and helps create a nice even exterior.
Before you pop it in the oven, you'll want to score the loaf of bread by making one or more slashes on the surface of the loaf with a very sharp knife, a razor blade, or a special tool called a lame. Doing so allows the sudden burst of gas that's produced by the yeast when the dough enters the hot oven an effect known as "oven spring" a controlled way to escape.
Otherwise, the escaping gas can produce large, ragged holes in your bread or lumps that protrude from the loaf on the top, bottom, or side. You can make one long slash along the length of the bread, a cross-hatch pattern, or elaborate designs—as long as you give that gas somewhere to go, you'll be good. There are many variables in baking bread. The most likely culprit for a loaf that doesn't rise is bad yeast.
It can even happen before the package's expiration date, especially if it's open and not refrigerated. If you're not buying yeast frequently, you can test yeast by proofing it with water and sugar. It's a standard white bread with no fuss, special ingredients, or advanced techniques. Pour the warm water into a large bowl. Slowly stir in the yeast until it is dissolved.
Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined. Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so don't worry if there are still small lumps at this stage. If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth not sticky to the touch. You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands. Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled. Punch down the dough. Turn the dough out onto a floured board and knead for 5 minutes.
Form the dough into a loaf here are some helpful tips and set it gently into a greased bread pan. Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise.