This straightforward bread recipe utilizes 5kg of flour to create a large batch of fresh, homemade bread. Perfect for gatherings or meal prep, this recipe can be easily scaled down if needed.
The process involves simple ingredients and techniques, making it accessible for bakers of all levels.
Creating the Perfect Loaf
Baking bread is a rewarding experience that fills the home with warmth and delightful aromas.
The process begins with simple ingredients, making it accessible for anyone eager to try their hand at baking.
Using 5kg of flour, you can create a large batch of bread, perfect for sharing with family and friends or for meal prepping.
Ingredients for Success
The key to a successful loaf lies in the quality of your ingredients.
For this recipe, you will need all-purpose flour, warm water, salt, sugar, active dry yeast, and vegetable oil.
Each component plays a vital role in achieving that golden-brown crust and soft, fluffy interior that everyone loves.
The Baking Process
Begin by mixing warm water with sugar and yeast, allowing it to froth.
This step is crucial as it activates the yeast, ensuring your bread rises beautifully.
Once frothy, gradually incorporate the flour and salt, stirring until a dough forms.
Kneading and Rising
Kneading the dough is an essential step that develops gluten, giving the bread its structure.
Transfer the dough to a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic.
After kneading, let the dough rise in a greased bowl, covered with a damp cloth, in a warm spot. This first rise typically takes 1-2 hours.
Shaping the Loaves
Once the dough has doubled in size, it’s time to shape it into loaves.
Gently punch down the risen dough to release the air, then divide it into equal portions.
Form each portion into a loaf shape and place them into greased baking pans for the second rise, which lasts about 30-45 minutes.
Baking to Perfection
Preheat your oven to 220°C (425°F) while the loaves are rising.
When ready, bake the loaves for 25-30 minutes until they are golden brown and sound hollow when tapped on the bottom.
Once baked, allow them to cool on a wire rack before slicing, revealing that soft, fluffy interior.
Large Batch Bread Recipe
This recipe yields a substantial amount of bread, ideal for freezing or sharing. It takes approximately 3 hours from start to finish, including rising time, and produces around 20 loaves.
Ingredients
- 5kg all-purpose flour
- 3 liters warm water
- 100g salt
- 50g sugar
- 100g active dry yeast
- 100ml vegetable oil
Instructions
- Mix the Ingredients: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- Add Flour and Salt: Gradually add the flour and salt to the yeast mixture, stirring until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10-15 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Loaves: Punch down the risen dough and divide it into equal portions. Shape each portion into a loaf.
- Second Rise: Place the shaped loaves into greased baking pans, cover, and let them rise for another 30-45 minutes.
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Bake: Bake the loaves for 25-30 minutes or until golden brown and hollow sounding when tapped on the bottom.
- Cool: Remove the loaves from the pans and let them cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Rise Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Servings: 20 loaves
- Calories: 150kcal per slice
- Fat: 2g
- Protein: 5g
- Carbohydrates: 28g