4 Ingredient Stuck at Home Bread {insanely easy bread recipe} (2024)

FAQs

What are the 4 main ingredients in bread? ›

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.

When combined, flour and water create a dough that can be shaped and baked into a variety of delicious treats. Whether you're a professional baker or just starting out, understanding the role of flour and water in your recipes is crucial for creating delicious and satisfying baked goods.

Quick breads are prepared with flour, eggs, sugar, fats and liquids including milk, buttermilk, or sour cream, and each plays a part in the overall texture and flavor of the finished product. Flour adds structure to the bread but the batter must be mixed minimally so that the gluten structure doesn't develop too much.

Emulsifiers in bread:

Mono- and diglycerides of fatty acids (E471): often derived from plant oils or animal fats, E471 may have some negative health effects, including an increased risk of heart disease and weight gain. Furthermore, their production contributes to deforestation and habitat loss.

Creating a smooth, pliable dough

Excess water makes a batter, while too little water renders a dough rough, dry and unpliable. Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.

Combine flour and salt in a bowl. Add water, a few tablespoons at a time, mixing well after each addition. Knead dough for 10 minutes. Wrap and let rest for 20 minutes.

Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly. To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water.

How much sugar do you put in bread dough? ›

The amount of sugar added will depend on personal preference and the type of bread being made. A general guideline is to add around 1-2 tablespoons of sugar per 1 pound of flour. However, some bread recipes may require more or less sugar depending on the specific ingredients and desired flavor.

Lots of baking sites disagree about how to turn all-purpose flour into bread flour. Some people recommend adding just 1 teaspoon of vital wheat gluten per cup of all-purpose, while others recommend 1 to 3 tablespoons per recipe.

2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.

Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Quick breads, unlike yeast breads, rely upon baking powder, baking soda or eggs for leavening. That's why they're “quick” to prepare – there's no kneading, shaping or rising required. Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads.

Charred crumbs of a flatbread made by Natufian hunter-gatherers from wild wheat, wild barley and plant roots between 14,600 and 11,600 years ago have been found at the archaeological site of Shubayqa 1 in the Black Desert in Jordan, predating the earliest known making of bread from cultivated wheat by thousands of ...

7.1. 2 The basic ingredients in a yeast dough are: flour, liquid, salt, sugar, fat, eggs and yeast.