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Before you jump to Simple Bread with secret ingredient recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. A piece of pizza doesn’t cause you to feel as healthy as ingesting a fresh green salad. This can be a problem, nonetheless, when it comes to eating between goodies. Shopping for snacks can be a difficult task because you have so many options. Why not try some of the following wholesome snacks the next time you need some extra energy?
When searching for a convenient nutritious snack, don’t forget about yogurt. Occasionally people elect to eat yogurt over a balanced lunch which is not the right idea. Low fat yogurt would make a wonderful snack, nevertheless. Along with calcium, it really is a good source of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to create it. Try adding some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a yummy snack.
A large assortment of quick health snacks is easily accessible. Determining to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to simple bread with secret ingredient recipe. You can have simple bread with secret ingredient using 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Simple Bread with secret ingredient:
- Prepare flour +extra for dusting
- Provide sachet of easy bake yeast
- Take warm water
- Take olive oil
- Provide salt
- You need sugar
Steps to make Simple Bread with secret ingredient:
- In a large bowl combine the flour, salt, yeast and sugar. Make sure you don't put the salt directly on the yeast.
- Make a well, into this add the oil and mayo. Then add the water, a tablespoon at a time. You're aiming for a sticky dough, but not wet, you might need to add more water, you might need to add less.
- Tip the dough onto a floured surface. Knead the dough by pressing the flat of your hand into the dough, pushing away from yourself at a 45 degree angle. Swap between hands (I will post a kneading recipe soon.) Be quite forceful whilst kneading the dough- it's a good work-out! Knead for 10 minutes, until the dough is smooth and elastic, you will be able to tell the difference.
- Put the dough in a clean, large bowl which is lightly greased with olive oil. Cover with clingfilm and leave to prove for at least an hour, or until doubled in size. We do this to stretch out the gluten and make a finer gluten structure, resulting in bread which has smaller bubbles and is lighter and fluffier.
- Knock back the dough on a floured surface- this means kneading it again to knock all the air out. This seems counter-productive, but this stretches out the dough again and will really make a difference to your final loaf! After about 5 mins of kneading form the dough into a large ball and place on a baking tray lined with paper. Cover and leave to prove for another hour at least- until it is doubled in size.
- Pre-heat the oven to 190 degrees. Slash the proved dough in a cross patten on the top. Dust with flour and bake in the oven for about 25-30 mins until golden brown. You can tell it's done if you knock on the bottom of the loaf and it sounds hollow.
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