5 Easy Amazing Bread Recipes for Beginners

In a bowl, stir the flour, salt, yeast, and water until combined.

Cover with plastic wrap and let it rest at room temperature overnight.  I leave it overnight, thus anything up to 17-19 hours.

Turn dough out onto well-floured parchment paper and form a ball, and let it rest for 30 minutes.

At this point, place an oven-safe baking dish (with a lid) and with high sides into the oven and preheat to 450 degrees.

Wet your fingers with tap water, and gently and ever so slightly wet the top of the dough and sprinkle some coarse salt on the bread.

When you take the baking dish out of the oven, open and lightly spray it with some non-stick.

Once ready, just before you place it in the oven, slash an “X” on top of the bread.

Now carefully pick it up and transfer the dough to the piping hot baking dish and cover.

Bake covered 30 minutes. Uncover and bake for another 15 more minutes until you have
a perfect and nicely golden-brown crust.

Cool before slicing.

You will end up with the best crust and fresh bread.

Mix all dry ingredients.

Place butter in warm milk to melt.

Cool a bit. Add eggs, as well as the dry ingredients.

Add lukewarm water a little at a time whilst kneading until the dough is the correct consistency.

Allow rising till double in size. This will depend on the weather and where you reside. In the summer this will go way faster than whilst cold.

Once doubled, then knock down the dough, and form 6 long strips, and plait the dough.

Let is rest and allow rising again.

Brush with beaten egg wash.

Bake 180 degrees C until golden brown and done for +- 30 to 45 minutes.

Enjoy

Sift the flour.

Add salt, yeast, oil, and water.

Combine to make a soft dough.

Knead for 5 minutes.

Place in a bowl, cover with cling wrap.

Leave to rise for an hour.

Then gently punch it down and break into 6 pieces.

Roll into 6 even-sized balls.

Cover, leave to rest for another 30 minutes.

Roll out very gently

Roll into about half a cm thickness.

Cook on a hot non-stick pan or Thawa.

Add the yeast and 1 Tblsp sugar to the milk.

Mix well and leave it to proof in a warm place.

Sift the flour & salt, then add the sugar and mix well.

Add the egg & melted butter to the yeast mixture then add it to the flour mixture and mix again well.

Add about 2-3 Tbsps. oil. Mix it through.

On a lightly floured surface start kneading the dough.

Knead for about 10 minutes until it is not sticky anymore and the dough is soft and elastic.

Place dough in an oiled bowl cover with cling wrap and let it rise in a warm place for 1-2 hours.

Punch down the dough to release the air.  Tip the dough out onto a floured surface.

Flatten it then divide the dough into 12 pieces.

Roll each piece out into an oblong.

Roll it up like a Swiss roll and then roll it out again into an oblong.

Roll it up like a Swiss roll and place it on an oiled tray

Cover with a cling wrap and let the rolls rise for about 30 minutes

Brush the rolls with egg wash and sprinkle it with sesame seeds then bake it for 10 minutes in a hot 200°C oven.

Turn down the heat to 180°C and bake a further 10-15 minutes till golden brown.

I have left mine just like this., but you can rub some butter over the hot rolls when it comes out of the oven for an extra butter flavor.

Super soft and most delicious.