How to Make Bread by the Intuitive Method

Step-by-Step Guide

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   Step 1: Prepare your area and get everything ready before you start.

   The quantity and how much white and high fibre etc are up to you and your taste buds.
   
   For the first time, perhaps a kilo will be a good start. , Roughly, a bit more or less will not hurt and more will probably help it to rise faster. , For a kilo of flour, probably about 4 teaspoons is enough.
   
   You can't miss this stage because the salt helps the dough to rise.
   
   Don't use Lo-salt as it doesn't work.
   
   Really, it's up to you, according to your taste but you must have some. , It can be Lo cal if you like but it's more expensive.
   
   It's just like sprinkling sugar on cereal
   - according to taste.
   
   You will get the hang of it after two or three goes.
   
   Sugar, however, isn't an essential ingredient. , Do not use "light" because it's mainly water.
   
   Really it's up to your taste.
   
   It will help the bread to last longer but it's not absolutely necessary.
   
   Four or five knobs over the top for a kilo. , Make more than you need according to how the flour reacts.
   
   Use you fingers to test.
   
   When you get used to it you can forget the cups. , Add bits of water at a time until the flour absorbs it.
   
   This is the intuitive bit because you will get good at it after a few times. ,, Press the centre with your right hand and fold over the dough from the left with your other hand.
   
   The idea is to trap the air. (Opposite hands for left handers.)Repeat for five to ten minutes. ,,, Let it rise until doubled in size.
   
   If in a hot country, about 45 minutes or cold country, in a warm place for up to two hours. , Then knead again for 1 minute only. ,,,, Put it near the top, if it's an old oven. ,,,, Don't burn yourself.
   
   Tap the bottom of the loaf.
   
   Hollow sound means it is done. , Freeze if desired in half loaves in plastic bags so it doesn't go stale and enjoy. ,,
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   Step 2: Ensure you have a very clean hard surface on which to knead the bread

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   Step 3: a large bowl

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   Step 4: a wooden spoon

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   Step 5: warm water

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   Step 6: your ingredients and a bowl of warm soapy water to wash your hands.

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   Step 7: You will need some plain white bread flour

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   Step 8: maybe some High Fibre flour

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   Step 9: some warm clean water

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    Step 10: some salt

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    Step 11: possibly sugar (lo cal for diabetics) and some yeast - the small packet type that doesn't require mixing.

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    Step 12: Place an amount of flour in a large bowl.

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    Step 13: Add a small packet of yeast per kilo.

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    Step 14: Add approximately one teaspoon and a bit of salt for each loaf you are making.

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    Step 15: Sprinkle some sugar over the top.

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    Step 16: Add the butter or margarine.

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    Step 17: For a kilo you will need about one cup of boiled water to two cups of cold water to make a tepid mix.

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    Step 18: Pour two thirds of the liquid in and mix with a wooden spoon.

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    Step 19: You can add more flour or water until it forms a lump of soft dough.

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    Step 20: Take the dough out of the bowl and start to knead.

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    Step 21: Flour the surface you are kneading on and whenever the dough gets sticky

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    Step 22: put in more flour until it becomes elastic.

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    Step 23: After 5 - 10 minutes (according to your strength

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    Step 24: press the dough and

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    Step 25: if it bounces back

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    Step 26: it's ready.

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    Step 27: Put the dough in the original bowl and cover with a wet tea towel.

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    Step 28: Turn out the dough and give it a thump - that's very satisfying.

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    Step 29: Shape into rolls or loaves (approx 3 small loaves for a kilo of flour)and place in a tin covered with the wet cloth again.

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    Step 30: Allow to rise for half an hour or so.

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    Step 31: Put some milk over the top with a brush or your fingers and sprinkle with poppy seeds

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    Step 32: sesame seeds according to taste.

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    Step 33: Put in a hot oven - not quite the highest level but almost.

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    Step 34: After 15 minutes

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    Step 35: cover with a bit of aluminium foil and /or move around the oven depending on how brown the bread is getting.

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    Step 36: Cook for about 30 minutes for loaves and 20 minutes for rolls.

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    Step 37: Turn out.

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    Step 38: Leave to cool.

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    Step 39: Experiment with different combinations of flour.

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    Step 40: It's much better than shop bread and it's intuitive

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    Step 41: because after a few attempts

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    Step 42: you will not need this recipe and it will all come naturally.

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