Take two cups of wheat flour, One cup of all purpose flour, that means you can select rice flour, One Egg, One cup of sugar,
one table spoon salt, one cup of alovera oil. Take one yeast packet, ready made available in super markets, that will be useful
to bread for blow. Then mix it with special flour mixer.
Then take out from mixer, pour some dry wheat powder, to make the wheat mixy in correct shape. Then put it into micro griller
90 minutes in slow heat. Then you can see the comfortable blow bread to eat ready.
How do you make a loaf of bread from scratch: In a large bowl, dissolve the sugar in warm water and
then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast.
Knead dough for 7 minutes. Punch dough down. Bake at 350 degrees F (175 degrees C) for 30-40 minutes.
Cool, brush with butter and enjoy!
Tips for perfect homemade bread:
Mix the flour, salt and yeast in a large bowl.
Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth.
Place it in a lightly oiled bowl to prove. Knock back the dough, then gently mould it into a ball.
What makes the bread soft and fluffy: Soft bread is soft because CO2 produced by yeast and water that
gets turned to steam by the baking process gets trapped into pockets by a mesh of gluten, causing the dough to expand. The dough then
solidifies, keeping its shape.
How can I make my bread more flavorful: Butter and especially stronger oils, such as walnut,
can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white
sourdough. Add it to dough with the flour.
Why is homemade bread so good: When you make your own homemade bread, you can control the ingredients.
You can make a heartier, healthier bread by using 100 percent whole wheat flour or other whole grain flours. Whole wheat flour
has more fiber and nutrients than refined white flour.
Is homemade bread healthier than store bought: Homemade bread is substantially tastier than
store-purchased bread, it isn't laden with preservatives, it is very inexpensive to make, and it doesn't take all that much time, either.
In the same way you can do it according to your market and interest, you can make it bulk also. Once marketing is good, you can
supply regularly to sweet shops, bakeries regularly. Profit is handsome in this service.
Wishing you all the best,