Home Made Bread - Made in Australia!

Our family loves eating home made bread. Not just because it tastes better, but it is filling and it tastes good the next day too, not many crumbs when cutting it and I can make a list of 101 reasons why we all like home made bread better than the shop or bakery breads.

I have not yet met anyone here in Australia who makes their own bread, I don't understand why, because once anyone tries home made bread all the instant breads become... well you know.

To be fair, the sandwich breads from the shops are much more practical for making sandwiches and for hotdogs, but that is all.

Ingredients:

flour 1.5kg
2 tablespoons of salt
2 tablespoons of yeast (dry)
150 ml of cooking oil
750 ml water (add more if required)

Note: if you use fresh yeast, then add a tea spoon of sugar and 250ml milk when mixing the yeast. I use dry yeast as listed above, so that I don't have to make a yeast mix.

Mix and kneed all the ingredients:

Then leave it in a nice warm place, wait until it doubles in size:

Then kneed it again, oil up and sprinkle flour on the baking pan, put in the rekneeded dough and level it out in the baking pan.

Dip a sharp knife in oil and then smoothly cut through the center, so that later you can make two loaves without cutting:

Preheat your oven to 220 degrees celsius, while the oven is heating up, your dough should rise a little more in your baking tray, once the oven has reached 220 degrees celsius place your baking tray in, then lower the temperature to 200 degrees celsius and bake it at 200 degrees celsius for 45 minutes. (make sure you put the bread in at 220 degrees celsius, and once you put it in then lower the temperature to 200).

After 45 minutes it looks like this.
Then lightly wet your hands/ dip them in water and with your hand moisten the tops of the bread. Do not drown it, just lightly go over the top with wet hands.

Then put a dry kitchen cloth on the side and unload the bread into the cloth.

Then wrap the bread up into this cloth and leave it somewhere nice and warm and dry to cool down.

Let it cool down until it cool down, no less than 45 minutes. It will be warm after that, but it has stablized.

After that you have THIS!

One loaf you can start cutting straight away,

Notice how there are now big bubbles of air in home made bread like in the ones we buy from most bakeries adn all shops!

The other loaf I recommend you put into a plastic (nylon) freezer type of bag, so that it stays fresh, it can stay fresh for like 2 even 3 days, unlike the ones from the shops!

Note: wait until it is cool enough, so that it doesn't melt the bags, not all plasitc/freezer bags are high quality.

HOME MADE BREAD: THERE IS NO WASTE EVEN AFTER 3 DAYS AFTER BAKING IT.

You can make bread crumbs from any bread if it doesn't get eaten and you will notice the difference when making fried chicken (for example), the taste is so much better than the bread crumbs we buy in the shops. Try it, you will not believe just how much tastier and richer it is.

Now, I have finished my weekend, have made lunch for the kids for school, made lunch for Chris, everyone is in bead and I am going to enjoy something that is simple and tasty:

Step 1

Margarine on 2 slices of warm home made bread.

Step 2

Spread a bit of pum jam on top.
(Note: I don't yet have our home made plum jam, but by this time next year will have that too)

Step 3

1 cup of warm milk (microwaved to luke warm)

Step 4

Sit in the armchair, enjoy the peace and quiet, turn off the computer, wish myself Buon Appetite, say goodnight to everyone here on Steemit and just have 20 to 30 minutes of rest with a snack that I enjoy more than any cake I know of.

Good night everyone, see you all tomorrow.

Bye.