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Making Bread at Home is Easy with Mrs Rogers

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Yes, it’s easy go to the bakery and buy a loaf of bread. However you will miss out on all the fun of maths, science, chemistry and a big dash of good home economics if you do.

Making bread at home is incredibly rewarding; there is the fulfilling process, the smell of fresh bread wafting through the house, not to mention the fact you can slice it warm and coat it with lots of butter and Vegemite. Glorious.

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A new category for Mrs Rogers

Mrs Rogers makes your food taste better, naturally. We are most known for our high quality, all natural herbs, spices & seasonings in the little brown box; which have recently made an exciting move to a compostable film, as well as our bags of salt & pepper. Newer ranges of herbs and spices are our certified organic range in the Eco Pack box, and a range of glass jars. We also have a range of crumbs & coatings, free from MSG & synthetic ingredients.

Yeast

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We aren't new to the baking section: you may have seen our sprinkles which use all natural colours, and high quality Italian made bake cups. Yeast is a new product for us. There is nothing like the aroma and yeasty flavour of freshly baked bread!

Mrs Rogers Instant Dry Yeast

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can be mixed directly with dry ingredients, before adding in warmed liquids. It is the preferred choice of professional bakers. If stored in the fridge or freezer, allow the yeast required to come to room temperature before using.

Active Dry Yeast

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requires activation by dissolving in warm water and a little sugar, and waiting 10 minutes to foam. You can use Mrs Rogers Instant Yeast in this way if preferred.

Breadmaker Yeast

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Is a mixture of yeast, flour & improvers that add volume and give it a soft crumb, and are specifically developed for bread maker machines. Refer to your bread maker instructions for how to substitute with Instant Yeast.

The best breadmaker is your oven!

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Bread making can be easy; see some basics below and overleaf, and try the recipe for a simple white loaf that will surely impress any breadmaker fan!

Bread-Making Basics

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Yeast is a living organism that feeds off starch and sugars, producing carbon dioxide bubbles, making the dough rise. Yeast works best around 37˚C & likes humidity. High Grade flour is best for breads. Salt adds flavour, and regulates yeast activity for a steady rise. A little sugar helps feed the yeast. Flour, water, yeast and salt are all you need for a "lean dough" giving crispy crust artisan style bread. You can enrich dough with sugar, milk, oil, for a soft fluffy bread, or use butter, eggs & spices for cinnamon rolls and hot cross buns.

Kneading

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allows the gluten in the dough to form, stretching and expanding as it rises. Using a floured surface, push the dough down and away from you with the heels of your hands, fold it back towards you, rotate it 45˚ and repeat for 7-8 minutes.

Proofing

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allows the dough to relax and rise – normally done twice (kneading in between) & allows the volume to double each time.

Punching Down and Shaping

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Push your fist quickly but gently into the centre of the dough then fold the edges in. Repeat/knead 2-3 times. Pat down on a floured surface to form an oblong shape and fold the short end over 3 times so it fits into your baking tin, with room to rise.

A bit more about the need to knead...

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Kneading is a critical element and you really can’t over-knead. The more you knead, the more the gluten is released and the softer and more even your loaf will be.

To knead, activate your inner cat. Push and pull that dough until the texture changes. You will feel and see it. And you can’t really over-knead, so it’s ok to keep going. Let the kids have a go, after they have all washed their hands of course.

  • It's best to use a tabletop or bench that means you aren't hunching over when you knead.
  • Here is where you release your inner-cat. Start kneading the dough by pushing it down and then out, using the heels of your hands.
  • Next, rotate the dough 45 degrees and knead it again with the heels of your hands.
  • Continue to knead, folding and turning your dough, until it is feels smooth and fantastically supple in your hands.
  • Dust the surface of your bench or tabletop with flour and then scrape the dough out of the bowl.
  • Then, towards you, fold the dough in half and press down on it. Next, use the heels of your hands once more, pushing down and out. It's here that the gluten is released - you will be able to feel it happen.
  • If you knead to (see what we did there) add flour to stop the dough becoming sticky, then do so.

Prove you can do it...

Next, you need to prove the dough (we are not going to get into discussion on "proofing" vs "proving" here, that's what Google is for). Most prooving is done twice. Once initially and then again after the dough has risen. Proving is simply letting your dough rest, usually in a hot-water cupboard.

After proving, you can shape your dough into whatever shape you like. Plait it, twist it, roll it, add cheese and herbs to it, divide it into sections and drizzle pesto through it….be creative!

Don’t be scared! Make and bake today...

White Sunday Loaf (but not just for Sundays!)

Prove you can do it...

INGREDIENTS

1 1 sachet of Mrs Rogers Yeast
4 2 tsp (10g) Mrs Rogers Sea Salt
2 2 cups (500ml) Warm Water
5 3 Tbsp (45g) Olive Oil
3 1/8 cup (25g) Sugar
6 5 cups (635g) High Grade Flour

METHOD

Step 1
In a large bowl, add the yeast, sugar, flour and salt and stir to combine. Make a well and add the water and oil. Combine until a dough forms and then knead for 10 minutes. Return to the bowl and cover. Let the dough rise for 1 hour in a warm place. The hot water cupboard is great!
Step 2
Punch down the dough and turn out onto a floured surface. Knead for a further 5 minutes. Grease a loaf tin and roll the dough in on itself so that the top of the dough is smooth. Place in the loaf tin and return to the cupboard covered for a further 45 minutes or until the loaf has doubled in size.
Step 3
Heat your oven to 200°C. Bake the loaf for 30 minutes until golden. If you wish, you can brush a little oil on the top while baking. Remove from the oven and allow to cool for 10 minutes in the tin. Turn out onto the bread board and allow to completely cool. If you can't wait for a slice with butter, carefully cut using a bread knife.
NOTE: If you have a cake mixer with a dough hook, you can use that for initial mixing and kneading.
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    I want all New Zealanders to discover the natural, healthy way to add taste and flavour to food.

    - Mrs. Rogers -
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