4 Ingredient Stuck at Home Bread {insanely easy bread recipe} (2024)

FAQs

What are the four basic ingredients in bread? ›

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To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.

Quick breads are prepared with flour, eggs, sugar, fats and liquids including milk, buttermilk, or sour cream, and each plays a part in the overall texture and flavor of the finished product. Flour adds structure to the bread but the batter must be mixed minimally so that the gluten structure doesn't develop too much.

Flour is the starting point for almost all baking recipes, so we recommend having a bag of all-purpose flour, plus a bread flour and a whole-wheat flour around to cover your bases.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Bread flour with a high protein content is ideal for making soft and fluffy bread dough. The higher protein content helps to develop gluten, which is essential for the structure and texture of the bread.

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.

Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.

What ingredient gives flavor to quick breads? ›

Shortening, butter, margarine, and oil are all considered fats and can be used in quick breads depending on the desired texture. In addition to adding flavor and moisture, fat combines with sugar during “creaming”, to add lightness by trapping air that expands during baking.

Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

Egg, milk, and sugar are common additions to bread dough to extend its shelf life. They can be used alone or in combination. Another addition is potato flour, mixed with the wheat flour. This helps retain moisture, but shouldn't be overdone as potato flour has no gluten.

Basic ingredients are bread flour (or any higher protein flour between 12–14%), yeast, salt, sugar and water around 25–27c (78–80 degrees Fahrenheit).

Charred crumbs of a flatbread made by Natufian hunter-gatherers from wild wheat, wild barley and plant roots between 14,600 and 11,600 years ago have been found at the archaeological site of Shubayqa 1 in the Black Desert in Jordan, predating the earliest known making of bread from cultivated wheat by thousands of ...