Plain Flour Bread Recipe

Bake scrumptious homemade bread with our easy Plain Flour Bread Recipe. Simple and delicious! Perfect for any occasion. Try it today.

Plain Flour Bread

Indulge in the comforting aroma and taste of freshly baked plain flour bread with this easy and foolproof recipe. Perfect for both novice bakers and seasoned pros, this bread will captivate your senses with its soft, pillowy texture and delightful flavor. Say goodbye to store-bought loaves and discover the joy of baking your own mouthwatering bread at home!

This delightful plain flour bread recipe is an absolute winner, offering a soft and fluffy loaf that’s perfect for sandwiches, toasts, or simply savoring on its own. Impress your loved ones with the intoxicating aroma and delectable taste of homemade bread while delighting in the joy of baking. With just a few simple ingredients and some patience, you’ll be rewarded with a bakery-quality loaf that will have everyone coming back for more. Happy baking!

Can you use plain flour as bread flour?

Of course, darling! While using plain flour as a substitute for bread flour is possible, it’s essential to understand that the two flours have distinct characteristics and may yield slightly different results in your baking endeavors.

Plain flour, also known as all-purpose flour, is a versatile flour suitable for a wide range of recipes, including cakes, cookies, and sauces. It typically has a moderate protein content, usually around 9-11%. This protein content contributes to a tender texture in baked goods.

On the other hand, bread flour is specially designed for making bread. It contains a higher protein content, usually around 12-14%. This higher protein content results in a stronger gluten structure, providing better support for the gas produced during fermentation, ultimately leading to a more elastic and chewy bread texture.

If you’re in a pinch and have only plain flour at hand, fear not! You can still create delicious bread with it. To compensate for the lower protein content, consider adding vital wheat gluten to the plain flour. You can find vital wheat gluten at most grocery stores or specialty baking shops. By adding approximately one tablespoon of vital wheat gluten per cup of plain flour, you can enhance its gluten-strengthening capabilities and achieve a bread flour substitute.

Keep in mind that while this workaround can be effective, it may not yield the exact same results as using traditional bread flour. Your bread might be slightly less chewy and may have a slightly different crumb texture. Nevertheless, with a little love and patience, you’ll undoubtedly end up with a delightful loaf that will make you the talk of the town!

So go forth, my culinary enthusiasts, and let your creativity soar in the kitchen. Happy baking! 🍞🥖

Why is plain flour not used for bread?

You see, bread-making is an art that revolves around gluten—the magical protein that gives bread its structure and chewy texture. Plain flour, although incredibly versatile, contains a lower protein content compared to its specialized counterpart, bread flour.

The protein in flour is primarily composed of two types: gliadin and glutenin. When these proteins combine and interact with water during kneading, they form gluten strands. These gluten strands are like the scaffolding that supports the bread’s rise as yeast produces carbon dioxide during fermentation.

Of course, in a pinch, resourceful bakers may attempt to compensate for the lower protein content by adding vital wheat gluten, as mentioned earlier. However, it’s important to understand that using specialized bread flour is the tried-and-true method to achieve those perfect, artisanal bread loaves we all adore.

So, my fellow kitchen adventurers, when it comes to crafting that exceptional loaf of bread, remember to reach for the bread flour with its elevated protein content. With the magic of gluten on your side, you’ll create bread that’s sure to dazzle and delight! 🍞🥐

Best Plain Flour Bread Recipe

Prep Time: 15 minutes
Rising Time: 2 hours
Baking Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 1 loaf

Ingredients:

• 500g (4 cups) all-purpose plain flour
• 1 packet (7g) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 250ml (1 cup) warm water (about 110°F/45°C)
• 60ml (1/4 cup) milk
• 2 tablespoons vegetable oil or melted butter
• Optional: 1 tablespoon milk or beaten egg for brushing the top

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough: In a large mixing bowl, whisk together the plain flour and salt. Pour in the yeast mixture, milk, and vegetable oil or melted butter. Mix everything with a wooden spoon until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Start kneading the dough for about 10 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook attachment for this step.
4. First Rise: Place the kneaded dough in a clean, lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for approximately 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Loaf: Once the dough has risen, gently deflate it by pressing down in the center. Transfer it to a lightly floured surface and shape it into a loaf. You can use a loaf pan for a traditional shape or shape it free-form for a rustic look.
6. Second Rise: Return the shaped dough to the loaf pan or place it on a baking sheet lined with parchment paper. Cover it again with a damp kitchen towel or plastic wrap, and let it rise for another 30-45 minutes until it has risen slightly.
7. Preheat the Oven: Preheat your oven to 375°F (190°C) during the final 15 minutes of the second rise.
8. Optional Brushing: Before baking, you can brush the top of the loaf with a little milk or beaten egg to achieve a beautiful golden crust.
9. Bake the Bread: Place the risen dough in the preheated oven and bake for 25 to 30 minutes or until the top turns golden brown and the loaf sounds hollow when tapped. If using a thermometer, the internal temperature should reach around 190°F (88°C).
10. Cool and Enjoy: Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Savor the moment as you enjoy your freshly baked plain flour bread with your favorite spreads or toppings.

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Easy and Tasty Plain Flour Bread Recipe

Rating: 4.8/5

( 41 voted )

Serves: 1 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour Nutrition facts: 80 calories 1 fat

Ingredients

• 500g (4 cups) all-purpose plain flour
• 1 packet (7g) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 250ml (1 cup) warm water (about 110°F/45°C)
• 60ml (1/4 cup) milk
• 2 tablespoons vegetable oil or melted butter
• Optional: 1 tablespoon milk or beaten egg for brushing the top

Instructions

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough: In a large mixing bowl, whisk together the plain flour and salt. Pour in the yeast mixture, milk, and vegetable oil or melted butter. Mix everything with a wooden spoon until a rough dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Start kneading the dough for about 10 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, you can use a stand mixer with a dough hook attachment for this step.
4. First Rise: Place the kneaded dough in a clean, lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for approximately 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Loaf: Once the dough has risen, gently deflate it by pressing down in the center. Transfer it to a lightly floured surface and shape it into a loaf. You can use a loaf pan for a traditional shape or shape it free-form for a rustic look.
6. Second Rise: Return the shaped dough to the loaf pan or place it on a baking sheet lined with parchment paper. Cover it again with a damp kitchen towel or plastic wrap, and let it rise for another 30-45 minutes until it has risen slightly.
7. Preheat the Oven: Preheat your oven to 375°F (190°C) during the final 15 minutes of the second rise.
8. Optional Brushing: Before baking, you can brush the top of the loaf with a little milk or beaten egg to achieve a beautiful golden crust.
9. Bake the Bread: Place the risen dough in the preheated oven and bake for 25 to 30 minutes or until the top turns golden brown and the loaf sounds hollow when tapped. If using a thermometer, the internal temperature should reach around 190°F (88°C).
10. Cool and Enjoy: Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Savor the moment as you enjoy your freshly baked plain flour bread with your favorite spreads or toppings.