Basic Bread Baking

Frequently Asked Questions

*Why should I choose to make bread instead of buy it?
Baking your own bread is more cost effective and healthy to the consumer. There are fewer additive and more nutrients. When making bread the baker has the ability to customize bread to the taste, texture and complexity of those who eat it and the meal it‘s being served with. There is great satisfaction in making a fresh delicious healthy bread at home.

*Why would I want to put wheat bread? Red or White?
Whole wheat bread provides your system with fiber and other important nutrients like Vitamin E, selenium, iron, magnesium, zinc and B vitamins. Wheat helps regulate insulin. Whole wheat bread is also low in fat and cholesterol. Wheat contains elements that help lower the risk of cancer, heart disease and diabetes.

*What kinds of bread are there?
There are hundreds, if not thousands, of types of breads. Most breads will fall into these categories: Leavened (yeast, sourdough, baking soda etc), unleavened (flat) or batter breads. They can be steamed , fried, baked. It can be as basic as liquid and flour or complex when adding fruits, nuts, seeds, herbs or vegetables. We are only limited by our imagination

*What are leavenings?
Leavening are what make the bread rise. These are the ones that I use and am familiar with: yeast, eggs, baking soda and powder, and wild yeast (sourdough).

*What are the Healthiest breads?
Breads that use whole grains and take time are the healthiest. To make grains more digestible and their nutrients more available I suggest soaking sprouting or fermenting grains. (that's a whole different lesson)

*How do I choose and interchange grains?
Not all grains are created equal. Grains differ in their nutrient values but also their gluten content. When interchanging grains it is necessary to make sure the substitute has similar gluten content or make adjustments in the leavening. Start by substituting ½ cup at a time and adjust from there.

*How can I know what temperature “warm” is for the yeast?
Yeast like warm environments. It wakes them up. This is why we should store yeast in the refrigerator or freezer, they live longer. You want the water to be warm enough to COMFORTABLY wash your hands.

*Why should I add sweetener or salt to my dough?
Sweetener feeds the yeast and adds a little bit of# flavor as well though sweetener is not necessary. Adding salt affects more than taste. It strengthens the gluten, making the dough more manageable and predictable. If you choose to omit salt it’s important special precautions are made.

*Why is kneading important?
For the best flavor , rise and keeping quality knead the dough 8-10 minutes with a mixer or 15-20 minutes by hand. Whole grain breads take time to develop gluten. Taking the time on this step really enhances the crumb and success of bread baking.

Basic Wheat Bread Recipe

1 Cup water or milk
1 TBSP baking Yeast
1 TSP salt
3 TBSP sweetener (raw sugar, honey, agave, etc)
1 egg, lightly beaten
3 Cups flour (½ white, ½ wheat)
1 TBSP Italian seasoning or other herbs (OPTIONAL)

Mixer method:
1)Heat water or milk to warm.
2)Stir in yeast, salt, and sweetener.
3)Add egg and blend well.
4)Add 1 cup flour at a time thoroughly mixing.
5)After all the flour is incorporated put mixer on low setting and allow to knead, with dough hook, for 8-10 minutes.
6) Allow to rest 30 minutes or until doubled.
7)Press dough back down releasing all the air. Turn onto counter (it may need to be lightly floured) press into a 6x8 square. Roll into bread shape.
8)Place in lightly sprayed pan and press down. Cover and allow to rise until when you poke it the indention stays.
9)Bake 350 for 40 minutes…cool 30 minutes BEFORE slicing.


By hand: Follow above directions but knead 15-20 minutes by hand.

Mixer method:
1)Heat water or milk to warm.
2)Stir in yeast, salt, and sweetener.
3)Add egg and blend well.
4)Add 1 cup flour at a time thoroughly mixing.
5)After all the flour is incorporated put mixer on low setting and allow to knead, with dough hook, for 8-10 minutes.
6) Allow to rest 30 minutes or until doubled.
7)Press dough back down releasing all the air. Turn onto counter (it may need to be lightly floured) press into a 6x8 square. Roll into bread shape.
8)Place in lightly sprayed pan and press down. Cover and allow to rise until when you poke it the indention stays.
9)Bake 350 for 40 minutes…cool 30 minutes BEFORE slicing.


By hand: Follow above directions but knead 15-20 minutes by hand.

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