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Homemade bread



Why do we allow industrialized breads full of chemical ingredients, preservatives, dyes, etc., that are harmful to our health, being part of our diet? Start reading the list of ingredients of these products that you find in the market and you will realize that they are ultra-processed because they have a lot of ingredients, they are unknown to us, we do not use them in our homes and the industry is in charge of adding additives so that these products have greater durability over time. Be curious and critical when choosing what you are going to consume!

That we all have access to food is our right! But feeding consciously, intelligently and generating critical attitudes towards food sold by the industry is our duty!

Friends, bread is part of our culture and eating habits for thousands of years ago, without you have any pathology that does not allow you to eat bread, why stop eating it? Just do not overdo the portion, because what you do wrong are the excesses!

What do you think if we better do a little time even once or twice a week and devote a couple of hours to make our own bread at home. Let the aroma of baked bread invade our homes and let's cheer our hearts and families! There is no better memory than the aroma of homemade food in the house of the grandmother or in the house of our parents!

Ingredients:
Amount Ingredient
13 oz Warm water
1 Egg
1/4 cup Oil
3 tbsp Sugar
1 cta Salt (optional)
10g Dry yeast
Necessary quantity Wheat flour

Procedure:
In a bowl mix the water with the egg, the oil, the sugar, the salt and the yeast. When the ingredients are well incorporated you must add the flour little by little and mix it with a spoon; when the dough becomes more dense begin to mix with the hand and add flour until the dough is no longer sticking in the hands.

I used 800 grams of flour more or less. You can do this procedure inside the bowl or on the counter. Knead it for about 10 minutes and you will notice that the dough is smooth and smooth. Let it rest in a warm place until the dough doubles its volume.

What I do is preheat the oven, turn it off and let the dough rest there. When the dough doubles its volume, I divide it, in this case in 6 portions, stretch each portion with the hand or with a kneading stick and make a roll. I place them on a roasting pan sprinkled with flour and I take them back to the preheated and off kiln so that they leuden until they double their volume. Take them to the oven until they are golden brown at a temperature of 392 degrees Farenheit.


Tips:
> Bread needs time! Do not control the clock, always control the mass.
> Later it should double its volume
> And when you take it out of the oven if you hit it underneath it should sound hollow, if it does not sound like that, it's missing a few more minutes.
> To keep the base from getting wet, let them cool on a rack and cover them with a clean cloth.



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