In my country Vietnam, basic bread is a signature ingredient that has made its name as street food and a supplement in fancy restaurant dishes. I myself love it so much that I always try to make online bread recipes easy and even more delicious. However, I wouldn’t be here if all I would show you is the usual oven-made version. Staying loyal to the simple style of my channel, today, we are making homemade bread with a rice cooker.
Why is the yeast important in bread recipes?
Although the amount of yeast added to bread doughs is very small, it is the key to our success. If you are a newbie in baking, the number of yeast lines might give you a headache! Therefore, I will help you through this dilemma with some important yet simple information.
- Active Dry Yeast: A homemade bread recipe with yeast tends to call for this type. We need to activate it with warm water before adding it to the dough recipe.
- Instant Yeast: You might know about it as quick-rise or bread machine yeast, and it easily replaces the first type. As the name implies, instant yeast needs no water to react.
You will see other types such as fresh yeast, osmotolerant yeast, nutritional yeast (a supplement rather than an ingredient for baking), but let’s focus on the most popular ones for a basic bread recipe.
Which flour makes the best basic homemade bread?
The most commonly used flour in any bread recipe must be all-purpose flour. Usually, it consists of both hard and soft wheat, with 2 varieties – bleached and unbleached.
- Unbleached flour should be your top priority if you want to make nutrient-rich bread. It is left to age itself for the proteins to oxidize and the yellow shade to bleach out naturally.
- Bleached flour is the opposite, aged under the effect of chlorine dioxide gas and free from some chemicals that suppress gluten development. If you do your research further, you will find the word ‘enriched’ on the label of some bleached flour products. It means the manufacturer has added several nutrients (often B vitamins, iron, and maybe calcium) after bleaching, thus the nutritious value isn’t far from what unleached flours have.
So far, I don’t think my basic bread tastes differently when I try both types. However, I would recommend bleached flour for cakes and pastries in general, because we add a lot of ingredients to them, which make up for the lack of nutrients. Unbleached flour will help you ace a healthy bread recipe.
You can also substitute it with bread flour. However, keep in mind that this type has a high gluten content and thus requires more liquid.
People’s favorites vary, hence some recipes include whole wheat flour and white whole wheat flour. Whole wheat flour is not finely ground, the hulls it contains might ruin the gluten bond and make your bread less fluffy. The latter is lighter but a little sweet.
What a perfect basic bread needed?
- Flour: Use any type of flour introduced above.
- Yeast: I use instant yeast because I always find it available in the shops I know. It’s also extremely convenient for a quick kitchen session as I don’t have to dissolve and proof it.
- Flavorings: Sugar and salt. A tablespoon of honey works great too! The contrast in these 2 flavors will balance each other out, so don’t worry about it turning into a batch of sweetbreads!
- Milk: Non-sugar fresh milk gives me the rich flavor I want and helps me control the sugar added to my dough. Though, water is fine as well, if you want fewer calories for a healthy diet.
- Butter: Same with milk, I want my butter unsalted so it doesn’t affect the salt content.
- Egg: Remember to use your eggs at room temperature. Egg (especially the yolk) can bind the ingredients together and add more colors, giving the bread a finer and richer feeling.
Steps for Homemade Bread
Here is a summary of how to make a basic bread:
1. Mix the milk with sugar and yeast. The warm milk will help your dry supplies dissolve more easily.
2. Blend salted flour and egg with the yeast part to obtain a moist batter.
3. Knead the dough with butter. You will see it gradually turn into a smooth, moist ball.
4. Let it rest and ferment before kneading it once more.
5. Divide the dough into 2 parts and let them rest for the second time.
6. Bake the dough balls in your rice cooker.
FAQ about Homemade Bread
Does a mixer work for the dough?
Definitely! A stand mixer might save you some time. You would still love to do the final kneading with your hands to feel the dough though!
Can I freeze the bread dough and the baked bread?
- For the dough, store it in an air-tight container after the first rest and put it in the fridge.
- With the bread, let it cool first before wrapping it in foil and using the same container to store it for up to a month.
Can I use buttermilk or dry milk?
- Buttermilk should be used only when you crave a strong tang. Be very careful with the heat to avoid curdling.
- Dilute dry milk prior to use. The ratio of milk and water is 1/3, 1 part of dry milk is equal to 3 parts of common milk.
Tips for Perfect Basic Bread
– Check the expiration date of the ingredients for the best quality and health benefits.
– A place with high humidity like mine will require more flour in the recipe. You may need to reduce the amount of flour in the recipe.
– Greasing the cooking pot is very important to prevent the dough from sticking to it.
– Over-cooking will leave the loaf dry and brown.
Related Bread Recipes for You!
Are you ready? Take a look at the video before getting to work!Print
Delicious Basic Bread Recipe
It’s an easy recipe that gives you tender and spongy bread in less than 1 hour!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Category: Bread
- Method: Cooking
Let’s take a look at the supplies you will need to make these homemade bread buns:
- 50ml non-sugar fresh milk (warm)
- 15g sugar
- 3g yeast
- 150g flour
- ½ tsp salt
- 1 egg
- 40g butter
- In a clean bowl, add sugar and yeast to the mildly heated milk then stir gently to dissolve them.
- Sift flour and salt into a larger bowl to eliminate the little lumps and crack the egg. Once done, blend them with the yeast mixture using a rubber spatula until the dry flour absorbs the liquid and forms a moist dough.
- Knead the dough with your whole hands and use enough pressure to combine it with the butter cube. If the batter is too sticky and wet, you can add a bit of flour to neutralize it. This step should take about 5 minutes so as to not overhandle bread dough.
- Cover (optional) and let it rest for fermentation in 20 minutes.
- Flour your work surface and give the fermented dough another kneading session to mix the supplies thoroughly before dividing it into 2 parts. Allow them to rest for another half an hour.
- Place the dough balls in the oil-coated rice cooker and set the cooking mode to 30 minutes.
- Take the bread buns out and let them cool down for at least 20 minutes before you slice and serve them. The bread slices will be warm enough to be irresistible and cool enough for clean cuts.
- If you plan to finish them quickly, store them at room temperature and keep them away from air exposure as much as possible.
- The yeast should be bubbling when you add it to the flour. If not, you probably will need to check the package and start with new yeast.
- Knead the wet dough with lightly floured hands to feel less sticky.
- I like to box my bread slices when they are still warm. The moisture radiating and remaining in that little space will maintain a soft texture and prevent it from drying up.
- The nutrition facts below are for one bread bun.
- Serving Size: Buns
- Calories: 490kcal
- Sugar: 8.9g
- Sodium: 2158mg
- Fat: 20.1g
- Saturated Fat: 11.7g
- Carbohydrates: 65.2g
- Fiber: 2.2g
- Protein: 11.6g
- Cholesterol: 125mg
Keywords: bread, no-oven recipe
It will take me a whole day if I want to list all the things I can do with my basic bread, but for a starter, you can think of serving it with steak, sandwich, or burger (with salad as a side dish or a stuffing!). Share the recipe with your friends and subscribe to my channel for new instructions every day!