Fool-Proof Bread

This really is the easiest bread you will ever make.

Since I can remember, I've loved to cook. I'm no professional and make some not so desirable meals sometimes, but I still try and enjoy trying. Since I've been married, I've started to make things from scratch, namely macaroni and cheese. I can make a larger batch, that tastes better than that waxy Kraft junk, for a LOT cheaper.

After receiving a cookbook from my mom and sister from The Food Nanny, I decided to give a try at making bread. And I thought my first batch was pretty awesome! After posting some pictures on Instagram and Facebook, my manager and a coworker told me about a little secret.

Soy Lecithin

What is this Soy Lecithin??

According to Fooducate, "Lecithins are oily substances that occur naturally in plants (soybeans) and animals (egg yolks).

Some people use it as a supplement because it’s high choline content. Choline is a micronutrient that is good for heart health and brain development.

But that’s not the reason soy lecithin is used as an additive in foods. It possesses emulsification properties. This means it can keep a candy bar “together” by making sure that the cocoa and the cocoa butter don’t separate. It is also used in bakery items to keep the dough from sticking and to improve its ability to rise."

Really what it does, is cut down the rise time from 1-2 hours, to simply 25 minutes; you only have to let it rise once.

My first batch of bread was made in roughly 2 hours.

This new batch of bread was made in 50 minutes.

And is 100 times better.

This recipe yields 4 loaves of bread.

(The italic text is if you want to halve the recipe)

Ingredients:

10 1/2 (5 1/2) cups white bread flour (do NOT use all-purpose flour)

1/2 (1/4) cups sugar

1 (1/2) T. salt

3 (1 1/2) rounded T. instant yeast

3 quarter size circles liquid lecithin

4 (2) cups hot water

First off, what is the difference between bread flour and all-purpose flour? Bread flour has more gluten in it. Do I use bread flour?

No.

I use all-purpose flour.

But, I turn it into bread flour by adding the following.

Vital Wheat Gluten turns regular flour into bread flour. You can find it at WalMart or any kitchen supply store.

So how do you make this amazing bread?

Mix all dry ingredients. Add lecithin ad water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 7 minutes in a stand mixer. (If you don't have a stand mixer like myself, you can knead the dough by hand for 10 minutes. Do NOT add more flour. If you are going to knead it by hand, spray the counter with cooking spray.) Spray pans with PAM. Shape loaves and cover with a dish towel. 

Let rise for 25 minutes.

Bake at 350 degrees for 25 minutes.

You'll see a HUGE difference in my first attempt at bread without the lecithin. My first attempt is on the right.

Using lecithin has completely changed how I will ever bake again. Not only is it used in bread, but you can use it for cakes to keep it more moist. The bread was fluffier, more moist, and tasted TONS better.

So what are you waiting for?! Go make some bread!! ;)