Quick and Easy Homemade Bread

Two tablespoons of vegetable oil and a sprinkle of salt should be added to the flour along with water. While whisking the ingredients together using a wooden spoon or your hands, slowly add 240 ml of boiling water. The ingredients are bound together and a dough is formed that is simple to handle when the water is heated.

The ezoic

2. Get the Dough Kneaded and Set It Aside: Get the Dough Kneaded:

After everything is mixed, turn the dough out onto a surface that has been gently dusted with flour. To make it smooth and elastic, knead it for about five to seven minutes. The gluten, which is responsible for the bread’s structure and chewiness, is developed during the kneading process.

The ezoic

Create a ball:

Roll the dough you just worked up into a ball and seal it in a plastic bag or a breakfast sack. Set aside for 20 minutes to relax. After the dough has rested, the gluten has had time to relax, making rolling out the dough a breeze.

3. Forming and Resting the Cookie Cough:

Split the Flour:

Cut the dough into eight equal pieces after the first resting time. Roll out each component into a little ball.

Return of the Ezoic Era:

Ten more minutes of resting time is required after covering the dough balls with a wet towel or a breakfast bag. Rolling out the dough without it springing back is made simple with this second rest time.

The ezoic

Step 4: Getting the Dough Out:

Roll Thin: Roll out each dough ball on a surface that has been gently dusted with flour. The ideal diameter for your bread alternative is 6–8 inches, give or take. Bread will be crispier if the dough is thinner.

5. Baking the Grain-Free Bread:

Dry-Pan Roasting: