6 Amazing Bread Recipes That Will Make You Feel Like a Star Baker (2024)

FAQs

How to make bread like a pro? ›

There's something oddly enjoyable about keeping a starter alive and creating multiple loaves of fresh bread each week. We've had fun gifting bread to friends and family and passing along a starter for other families to give bread-making a try. And the sweetest part is how much the kids love getting into it too!

Well, Roti Canai of Malaysia tops the Taste Atlas list of the world's best breads. Roti Canai is a famous flatbread originally found in Malaysia. It is a pan-fried bread. The bread from Malaysia has secured 4.9 stars.

Whole Grain Bread

Thanks to their high fiber and nutrient content, breads made with whole grains, including whole wheat, are generally the go-to healthiest breads that dietitians recommend. “Most people need more fiber in their diets, so finding high-fiber bread is often a good idea,” Dodd says.

However, for more flavor and just as much rise, I use more yeast and let the this dough rest in the refrigerator. (Cool air slows the fermentation process.) Salt: You can't make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt.

Several tasty ingredients like honey, olives and even bananas are used regularly to ramp up the classic bread recipe's flavor. Not only are these ingredients delicious, but when chosen wisely, they can also boost your bread's nutritional value.

For the best bread, controlling the temperature of the dough is just as important as proper ingredient measurements or good scoring. A dough that is too cold won't ferment at a rate that produces good volume, strength, or flavor.

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`.

What do bakers add to bread? ›

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.

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

Homemade bread, especially when made with whole grains, is packed with nutrients. Whole grain flours retain the bran and germ of the grain, which are rich in fiber, vitamins, and minerals. Store-bought bread, particularly white bread, often uses refined flours that have been stripped of these beneficial components.

Bread is a source of carbohydrates, which are our brain and muscle's preferred fuel source. For steady energy throughout the day, focus on good quality, complex carbohydrates such as whole grains. These take longer to digest, which can help you feel full for longer and provide a slower, steady release of energy.

Wholegrain Sourdough

Sourdough rises for up to 18 hours, giving it more flavour and a low GI. Vitamins, minerals and fibre levels vary depending on the flour – wholegrain sourdough wins across the bread board from nutritionists.

Quickly, try adding a malt or honey into the mix to level up your bread's flavor. Malt, a sweetener that is available in powder and liquid form, can easily be added to almost any bread recipe. When choosing a malt to use, it's essential to use a non-diastatic version.