Baking Bread at Home: The Definitive Guide to the 50 Best World Bread You can Make at Home

By Luis Bryan

Many people think of bread making as a hobby, and those who stick with it get the hang of the basics enough fast. But what's the next level and how do you reach it?

After a while, you probably get tired of fixing the same old types of bread. You want to try something new. Or maybe you just want to improve the quality of your work, or how fast you can prepare it. There are several things you can do to improve your bread baking ability.

The first thing you can do to reach a higher level is evident. Practice, practice, practice. But you can only improve your skills by branching out. Try a harder recipe, or put a new spin on an old one.

Pushing your limits is necessary if you want to succeed in anything. It can be hard at times because we all fear failure. And the truth is that the very first time you try a much more complicated recipe, it probably won't turn out right. Just remember that we learn from mistakes. No one becomes one of the best bread bakers overnight, but trying, again and again, is what helps us reach that level.

Learn recipes for bread in this cookbook. There are some unique and tasty concepts from other locales. As you master more and more countries in their bread making arts, your skill will continue to improve.

• Language: English
• Publisher: Thang Nguyen
• Release date: Jul 29, 2018
• ISBN: 9781386400912

Book preview

Contents

INTRODUCTION

Essential ingredients

Equipment

Benefits of homemade bread

WORLD BEST BREAD RECIPES

1.  Apple Bread

2. Blueberry Banana Bread

3. Zucchini-Raspberry Bread

4. Pumpkin Spice Bread

5. Garlic and Herb Bread (bread machine)

6. Chocolate Banana Bread

7.  Peanut Butter Banana Bread

8. Zucchini Walnut Bread

9. Cinnamon Raisin Bread

10. Rye Bread (bread machine)

11. Apple Cranberry Bread

12. Classic White Bread

13. Banana Bread

14. Whole Wheat Bread

15.  Buttermilk Corn Bread

16. Strawberry Bread

17.  Herb Parmesan Bread

18. Classic Whole Wheat Bread (bread machine)

19.  Zucchini Blueberry Bread

20. Honey Wheat Bread

21. Pumpernickel Rye Bread

22. Naan Bread

23. Chocolate Chip Zucchini Bread

24. Sourdough Bread

25. Cottage cream dough

26. Puff pastry yeast dough

27. Homemade rye bread with a crisp

28. Yeast-free dough on milk without eggs and bread baking

29. Potatoes bread for sandwich

30. Rolls on whey

31. Baguettes from the night dough Dragon Tail

32. Cornbread with corn porridge

33. Homebaked bread

34. Yeast curd-puff pastry and baking from it

35. Corn bread

36. Fast yeast dough without eggs

37. Oatmeal loaf with Italian accent

38. Perfect farmer's bread without kneading

39. Cheese bread

40. Bread Center of the table.

41. Lean dough without yeast

42. Homemade bread without kneading

43. Challah

44. Romanian Easter bread

45. Bread with pumpkin seeds

46. Custard cake

47. Easter bread

48. Traditional Easter cake

49. Traditional cake with dried fruits

50. Wheat-rye pumpkin bread with seeds and nuts (a recipe for a breadmaker)

CONCLUSION

INTRODUCTION

Before we get to the actual making of bread, we must first spend some time thinking about the necessary ingredients and equipment that we might need

Essential ingredients

At its core bread is made from flour, water, yeast and time. It is in the way that these different elements and the addition of a few other ingredients that create the vast differences among the various kinds of bread.

Flour– is the ground seeds of cereal grains. Many different types of flour can be used in food. The most common are wheat and rye; both of which contain relatively high proportions of gluten.

Wheat has the most gluten which makes it ideal for use in bread because it is the elasticity of gluten that gives bread dough the ability to capture bubbles of carbon dioxide and create that lovely airy texture in the food. When making bread with flours that have a lower quantity of gluten in them, it becomes necessary to adjust the recipe to accommodate the lack of gluten.

Meals can be made either by grinding the whole grain or by first removing the bran which creates a fine powder that is much whiter than the entire grain flour.

Yeast – is available in a variety of forms: fresh, dried, instant, and wild. Fresh yeast is often harder to come by, though it is sometimes available to purchase a small amount at a local bakery.

The main benefit of using a dried yeast product is that the shelf life which is much longer than fresh yeast. When using dried yeast in a recipe calling for fresh use half the quantity. Instant yeast is a type of dried yeast that contains a few other ingredients to help the process along so that it can be much faster.

For information on wild yeast please section on sourdough.

Water – used in the dough to hydrate everything to create the money and also to give the yeast a moist environment to live and multiply. Other types of liquids (such as milk) can be used to give the bread more flavor or to help tenderize the food.

Time – is the one major ingredient that is most often overlooked, but that has a tremendous effect on the taste of the food. The whole time the dough is proofing, waiting to go into the oven — from the moment that the water brings the yeast back to life until the heat of the oven brings the cycle to an end, the yeast and the enzymes and the microbes