For me breadmaking is therapeutic....it can easily provide you satisfaction seeing the yeast becoming active and foamy in the warm water. When the dough doesn't stick to the sides of the bowl, you will feel relieved knowing the gluten has actually worked. The soft and elastic dough while you kneading it with your bare hands makes you very happy because you are more that half way through before having some freshly baked breads on the table for breakfast. I like making bread and seeing my children eating the bread that I made...just priceless.
The Bread Bible by RLB listed 4 essentials ingredients in making bread - unbleached wheatflour, water or other liquids, yeast and salt. It is simple, isn't it? So talking about flour, what type of flour to use in making bread? The simplest way of choosing the flour is...look for a bread or strong flour. Bread flour or strong flour is normally used interchangeably, so what is strong flour? It is a flour with a protein content between 12%-14%. Another type of flour that can be used is unbleached all purpose flour with 8%-11% protein. You can check the amount of protein at the back or side of the packaging.
If you are using normal plain/all purpose flour for a recipe that calls for bread flour, just replace:
1 cup bread flour = 1 cup plus 1.5 tablespoon all purpose flour
Other ingredients that are commonly used in bread is sweeteners such as sugar or honey or maple syrup, and fat such as butter and oil.
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