ALL ABOUT BREAD MAKING, MY BEGINNING

At the age of 21, I began baking bread because I had just been married and relocated to Guatemala, where it was very difficult to acquire sandwich bread that was of sufficient quality to consume. I was able to make bread even though I did not have access to an oven by using an electric fry pan that had a tiny cake cooling rack. As a result of the fact that I cooked one loaf at a time, the baking procedure took me two hours, and the recipe yielded four loaves. When I was a little child, I used to watch my mother bake bread. She never baked bread for any other reason than special events or holidays, and her mother was the source of her recipe. The bread is made using a butter and egg dough that is rich in flavor and produces a lovely loaf that is warm-colored and somewhat sweet. Having a sandwich made with leftover ham or turkey is like being in paradise. Because of the memories I have of that bread, I have been wishing for the recipe and the knowledge to create it. Following the instructions that my mother had given me, I began by destroying the first packet of yeast since the water was too hot. Consequently, I have never done it again, thus the lesson was really beneficial to me. The next item to learn was how to knead bread, which was a simple skill to acquire to begin with. It is necessary to manage bread in order to allow the gluten to grow up and give it flexibility. Getting better at kneading dough is as simple as putting in the necessary amount of practice; the dough does not care if you have no experience with the process. It is going to be alright as long as it is moved about for around ten minutes since it will be fine. One further talent that may be acquired with practice is the ability to shape the dough into loaves. The flavor of your initial loaves will not be affected in any way, even if they are somewhat uneven. The bread will still be excellent even if you put a little bit more flour than you should have. It is possible that after you have mastered the proper consistency and texture of the dough, it will be even more delectable. The delightful scent of yeast that will be drifting through the house when your first loaves are baking will not be diminished by this fact. Your first loaves will savour and smell exceptionally fantastic. I strongly suggest that you make your first loaf of bread entirely by hand since this will allow you to get familiar with the texture and smell of the dough. In the event that you want to utilize a heavy-duty stand mixer in the future, this ensures that you have a better knowledge. Bread making machines are convenient, but even when I had one, I still had to remove the dough from the machine and shape it into loaves before placing them in the oven to bake. Over the course of one year, I put the unfortunate computer through its tragic death. My bread wasn’t able to keep up with the amount of times I prepared it. Once I had my reliable KitchenAid mixer in my possession, I was all set. It was superior than the bread machine in terms of carrying out the same tasks. Whatever the case may be, the fact that I bake bread by hand on a regular basis has made it possible for me to prepare it with ease in new environments. Over the course of my visits to my sisters, I have successfully baked bread without the use of a specialized mixer or equipment. I learnt the fundamentals a very long time ago, and they continue to be useful to me now. Gain an understanding of the many yeasts. It had been more than four decades since my mother had given me her recipe, and she was still using cake yeast. Such a thing is quite uncommon in today’s world. The majority of my baking career has been spent with the usage of conventional dry yeast. In the recipe, the dough was to be mixed, then allowed to rise for at least two hours, then it was to be punched down and allowed to rise again before the loaves were to be formed. These days, the whole process is completed considerably more quickly thanks to instant yeast, also known as instant rise, rapid rise, or any other term that may be given to it. Instant yeast eliminates the need for a second rise, and the initial rise often takes less than two hours to complete from start to finish. One of the advantages of utilizing instant yeast is that it eliminates the need to worry about the yeast being killed by water that is too hot. Adding it to the flour at the beginning of the process allows one to skip going through the whole phase. It is possible to find a great deal of bread recipes, as well as a great deal of books. Every standard cookbook will feature a recipe that is suitable for use in this situation. To begin is the goal of this endeavor. Be prepared to spend at least four to five hours from the beginning to the finish of the process; nevertheless, it is important to bear in mind that the majority of this time is spent doing nothing more than waiting for the temperature to increase. There will be plenty of time left over for you to spend with your children if you have a family and you spend some time on a Saturday morning preparing bread. Since the birth of my four children, I have been the one who has baked all of our bread. It is my sincere gratitude that you have chosen to read this essay. It is my hope that you found it to be helpful and that it assisted you in your own culinary journey. Please check out my website for a symphony of tastes. You may find my blog at a symphony of tastes blog, my marketplace at a harmony of flavors marketplace, or my facebook page at a harmony of flavors. I am looking forward to seeing you there!