How to Knead Bread Dough 101

Hi!

I've had many people ask me how to knead bread. They say they just can't get the rhythm down. And yes, there is a rhythm to kneading dough. It's takes practice and time to perfect the art of dough kneading *wink*, but it is easy to do and pick up on.

When you knead dough, you have to make sure you are kneading it all the way, and not just pushing it a little. The better the knead the better the dough will be.

So, here is how you do it.

Bread Kneading 101

First, you want to make sure your dough is the right consistency. Not so sticky its like putty on your hands. Just a little tiny bit of stickiness is good.

 Make sure you have enough flour on your work surface so that the dough doesn't stick to it.

You will need to add more flour to the surface and your hands as you work it.

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First, fold in half and press down with the heel of your hand all the way to the table. I use a down and push forward technique. Press down with the heel of your hand and push out in front of you. There will be a small tear in the bottom of the dough.

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  Turn it 180*, then repeat

 

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When the sides of the dough begin to tear apart, you are doing it right.

Just make sure you push all the way down to the table.

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You don't want the following picture to happen.

This means you aren't using enough flour on your hands to keep the dough from sticking. And, it makes the job a lot more difficult.

This is a big no no

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Your finished dough should look like this. Smooth and silky, and not sticky.

 

Just repeat the process and you've got it.

 

Fold in half, push down and out, turn, fold in half, push down and out, turn.

As you continue to knead your dough, you can feel it changing. First it will be sticky and kind of just everywhere. Then it will begin to harden and shape. By the time you finish, it will be soft, smooth and pliable.

Only as flour as you need it while kneading, and only a little bit at a time. If you add too much dough, it will make the bread heavy and yucky.

It's that easy. The more you do it, the better you will get.

 

Happy Kneading!

Homeamde White Loaf Bread

Homemade Bread

 

 

Here in the south, we love us some homemade-fresh-outta-the-oven bread. Slap on some butter and bite into that steamy goodness.....Wow! So good!

 

I've made a lot of bread.... and I do mean a lot. I've tried a lot of recipes, and I do mean a lot. Out of all the recipes I've tried, this one is my favorite. I've tweaked and tried and have finally found the perfect one for me and my family. And it is positively delicious!

 

This recipe is also great with whole wheat flour. My family doesn't really care for all whole wheat bread, so we do half and half. Half whole wheat, half white. And it always turns out perfect. Never heavy or grainy.

 

So buckle up, and hold on tight to your socks. Cause biting into a slice of this scrumptious bread will knock them right off!

 

(I will include just the recipe without the pictures at the bottom for easier printing or saving.

 

Hannah's Homemade White Loaf Bread

 

Let the baking begin! 

 

 

2 TBSP yeast

2 1/2 c. warm water

2 tsp salt

2 TBSP sugar

1/2 c. milk

3 TBSP melted butter

6 - 6 1/2 c. white all purpose/ bread flour

(or 3 c. white, 3 c. wheat)

 

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 First, sprinkle yeast over warm water and whisk.

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Next, add the milk, butter, salt & whisk well.

 

 

 

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Now, mix in 3 cups of flour until mixture is smooth.

 

Should look about like this.

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Then, gradually add in the rest of the flour.

(sometimes I have to use more or less flour, just depends on the day.)

Add enough to make the dough soft and workable. It should start pulling away from the sides of the bowl when it is about ready.

 

You don't want it to stick all over your hands,

but still have a little bit of stickiness to it.

(At this point, choose a large bowl that the dough will be rising in. Turn your oven on 100* and place the bowl in oven. This will warm the bowl and assist in the rising process.)

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Now the fun begins!

Turn dough onto a floured surface and knead until smooth and satiny, about 10 minutes. It should be at a consistency so that you can work with it, and it will not stick to your hands.

(Click here for instructions on the best kneading technique.)

 

Add flour to your hands and the work surface as needed. Just be sure to add a little at a time. Too much flour will make the dough dry, hard and heavy.

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Now, you can remove your bowl from the oven and turn the oven off.

Take a little oil and put a small coating inside the warm bowl.

 

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Place your now kneaded and soft dough into the warm bowl.

Flip it once to coat the top and bottom

(This prevents it from sticking as it rises....sometimes *giggle*)

Place a kitchen hand towel over the bowl and place in the oven. It should still be warm from when you heated the bowl. DO NOT turn the oven on.

The warmth from before will keep the dough warm enough the activate the yeast and rising process.  If your oven is too hot, just leave the oven door open.

(if it's exceptionally warm in your house, no need to place in oven. Just leave on a surface where it will not be disturbed.)

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Allow to rise, undisturbed, for 1 hour, or until doubled in size.

DO NOT disturb or touch the dough until it's finished rising!!

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After it has finished rising, punch down the dough in the bowl.

Yes, now you can touch it.

 

 Knead slightly in the bowl. About 10 good turns will be good.

All to rest for 15 minutes.

 

 

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Spray your working surface with oil and turn your dough out onto it.

At this point, you don't want to use any more flour.

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Slice your dough into three equal parts and form into loaves.

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Place in greased loaf pans and brush the top with butter.

Put them either in the now cool oven, or on a place where they will not be disturbed.

Place the towel back over the dough &

allow to rise for 1 hour or until doubled in size.

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Remove towel and bake at 350* for 30 minutes.

Brush tops with butter again.

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 You should always allow your bread to cool a little bit before slicing into it.

Good job! Now dig into that yum-o-licious bread!

 

Happy Baking!

Hannah's Homemade Loaf Bread

• 2 TBSP yeast
• 2 1/2 c. warm water
• 2 tsp salt
• 2 TBSP sugar
• 1/2 c. milk
• 3 TBSP melted butter
• 6 - 6 1/2 c. white all purpose/ bread flour
• (or 3 c. white, 3 c. wheat)

Sprinkle yeast over warm water in a large mixing bowl. Whisk until dissolved. Blend in the salt, milk & butter. Beat in 3 cups of flour with a whisk until mixture is smooth. Gradually add enough flour to make a soft, workable dough that pulls away from sides of the bowl.

 

Turn your oven on 150* and place your rising bowl in the oven. Turn dough onto a floured surface and knead until smooth and satiny, about 10 minutes. Sprinkle more flour onto surface and hands as needed.

Remove bowl from the oven and turn oven off. Lightly grease the bowl. Place dough in the warm greased bowl, turning to coat both sides. Cover with a towel and let rise 1 hour. Punch down dough and knead lightly in bowl . Let rest 15 minutes.

 

 Divide into 3 equal portions. Place in loaf pans and allow to rise undisturbed for 1 hour. Brush with melted butter. Bake at 375* for 30 minutes. Brush with melted butter.

 

Allow to cool before slicing.

My New 4-Legged Baby "Oreo Cookie"

Hi Everyone!

For as long as I can remember I've always wanted a horse. I mean, what girl doesn't want their own horsey, right? My extended family has always been extreme, avid, passionate horse lovers. We, ourselves, have just never had the space for a horse. Much less the extra expense of owning a horse. Ever heard the phrase "Eat like a horse"? Well, it's true, they do eat a lot! And you get no profit from horse, unlike chickens or cows. Even so, I still wanted a horse. So, my Granddad (the horse expert of the family) bought me one!

The Oreo Cookie

Yes, I finally have a horse. And even though he is just eating my money like it's hay, I wouldn't trade my handsome Oreo for the world. He is a black and white Tennessee Walking Horse. He is amazing on trails. Oreo is so sweet, but he prefers me to anyone else. He won't even let my uncle catch him, while he runs to me. Yeah, he is my big baby.

We still don't have the acreage we need to put him on, so for now I am keeping him at my uncle's 116 acre farm. Where he has a made a best friend, Ticon. Where one goes, the other goes. If I take Oreo out for a ride, Ticon will run the field and whine until we get back. If Ticon goes to the vet, Oreo will pace around the barn until he returns. It's so cute watching them play and roll around in the sand together.

 

Oreo and Ticon

So the name, "Oreo". How did I come up with that, right? His original name was "Lightning", but with his sweet temperament and slow steady pace, I just couldn't see him as a Lighting type. So for a week I thought and thought, racked my brain, bugged my family for help, when one day it was like a light bulb in my brain. "Oreo"! How simple. If you look at the pictures, you will see he has black from his rear to halfway up, then a little patch of white, then black the rest of the way. The white cream filling in between two chocolate cookies....ring a bell? Yeah, an Oreo cookie!  (and it helped that I was eating an Oreo cookie at the time) So, Oreo Cookie it is! Usually I just call him Oreo for short.

So here are a few pictures of my handsome boy.



Oreo in the barn with his Buddy "Ticon"

This picture is Oreo standing on a stump

while we were trail riding.

 Keep Calm & Ride On!