Introduction
Homemade bread made with All Purpose Flour. My Deep South Texas video "Homemade Bread for Beginners" has received hundreds of comments asking if All Purpose Flour could be used in place of the bread flour. It seems most beginning bakers do not have, or are not familiar with bread flour. In this video I follow the same process using All Purpose Flour. As in the original video, there is no sugar in this recipe. A couple amazing time lapse clips show the dough and bread rising like crazy! The overall results were exceptional. Ingredients below.
7 cups All Purpose Flour
3 cups water, warm to the touch
2 Tablespoons instant yeast
3 tea spoons salt
2 Table spoons oil
Loaf Pans are 9.5 in by 5.5 in, 3 in deep
Bake at 400 F for 40 minutes
Video
Hi y'all, this is larry from deep south, texas and today, we're going to remake our homemade bread for beginners.
But this time we're going to use all-purpose flour when I made the original video, I used bread flour.
But since this was a video for beginners, lots of beginners don't have bread flour around and don't, even know what bread flour is.
So bread flour has about 12 to 14 percent protein and all-purpose flour has eight to 11 percent.
The extra protein gives the bread flour, more gluten and it's it's more suitable for making bread.
And I had lots of questions asking if all-purpose flour could be used.
Luckily, I had lots of subscribers who had tried this recipe with all-purpose flour, and they had reported back a success.
So we're going to try to remake this bread with all-purpose flour today and show you how it turns out.
So we start off with three cups of water.
And the water is just warm to the touch and to that I'm going to add 2 tablespoons of instant yeast and we'll, just uh, let that yeast set up on top of the water for a little bit until it rehydrates and then we'll mix it in well.
It's been just a couple minutes, let's, uh, mix this yeast into the water.
Now, this this step and the next one where I'm going to let the yeast activate, this is not necessary when you're using instant yeast, but if you're using dry active yeast, you might want to, uh, you might want to do this step.
But I just do it out of habit.
I think so we'll let that set until the yeast looks like it's active and then we'll move on to the next step now, we're, waiting for the yeast to activate we'll, uh, get our seven cups of flour into the mixing bowl and to that I'm going to add three teaspoons of salt and I'm, just using kosher salt and get that all mixed together and continue to wait on that yeast it's been about 10 minutes.
And I can see that my yeast is active from the foaming that's coming on top now, I'm going to add to the yeast two tablespoons of olive oil.
I think in my last video, I used the sunflower seed oil, but olive oil is probably a little bit healthier so we're going to use that this time.
And now we will add that to our yeast or to our flour and salt mixture and just get that all mixed up incorporate all of this flour into that liquid that'll take a few minutes.
So we have our dry and wet ingredients incorporated.
And now we're just going to cover this and let it set for 15 minutes.
This is not to rise it's just to finalize the rehydration of the flour with the with the water it's been 15 minutes.
And the flour should be pretty well hydrated now now we're going to, uh roll it out of the bowl and knead it.
Okay, I'm going to knead this for about eight minutes.
You can do this in a stand mixer.
If you like, probably for about five minutes and you'll see it's a little sticky that's.
Okay, I think as we need it, it will get less and less sticky now you'll.
Obviously notice I haven't put any extra flour down on the board.
I get all kinds of comments about that telling me to put flour down.
But in this technique, um, you don't do that.
So you get a little bit of a dough on your hands and have to wash that off.
But the board from time to time just scrape up what's sticking to the board and continue on with kneading.
I know this is kind of different, but it seems to work really well.
I think the point is to not add a bunch of unneeded flour, unhydrated flour to your bread.
So if it gets too sticky, I might add a little bit of flour, but for the moment, we're just going to go on with the kneading process again, when I'm when I'm using bread flour as I need, it gets less and less sticky, hoping for the same thing here we're about halfway through the kneading process.
And uh, the dough has certainly become less sticky it's still a little bit stickier than when I use bread flour, though so maybe it could be the all-purpose flour making it stickier, or it could be it's just a more humid day today here in south texas, but we'll just keep kneading the bread for another four minutes eating the dough for another four minutes.
Well, I've been kneading for about eight to ten minutes.
And the dough is certainly less sticky than what it was now we're going to, uh, move this dough over into our back into our mixing bowl, and let it rise for one hour, I'm going to cover this with saran wrap by the way.
Well, the hour is up.
And the dough is jumping out of the bowl.
Now I was supposed to put dust the top of that dough with some flour.
And I forgot to do that so I'm, hoping this, uh, plastic wrap doesn't, stick too badly.
So let's, uh, punch this down and roll it on to our board, which I have slightly floured only because I forgot to dust the top of this.
Okay.
Now, we're just going to flatten this out a little bit and then we'll divide it in half because we're going to make two loaves of bread.
And since we want the lobes to be about the same size, I want to be kind of careful about getting them.
Equally cut here now, we're going to take each half and fold it over and then we're going to pick up the corners and move it into the middle.
And what we're trying to do is create a ball, create some tension on one side of the bread.
This is just a pre-shaping here and we'll do the same thing with this other half.
Now we have the pre-shape done.
We sprinkle a little bit of flour on top, and then we'll cover them with saran wrap.
And let them set for 20 minutes before we do the final shaping it's now time for the final shaping take our vote out turn it over we'll, uh, flatten it out a little bit again and then we'll, fold it over at an angle to try to make a trapezoidal shape a little bit narrower on one end than the other.
And we want the bottom end to be about the size to fit into this pan.
And this pan is let me let me measure it get this right about nine and a half inches long it's about five and a half inches wide and it's, uh about three inches deep.
And what you want is we're going to roll this up, and you want the the bottom end to be about the size of the pan here.
Well, I think that's pretty good.
Now we just take it from the top and roll it down pinch it in pretty good get that seam all set sprinkle it with a little flour all over on the edges, too and we're going to take and put that seam side down in our pan and then we'll cover that.
And let that rise for another hour, let me get to the other one and then I'll get back to you.
And here they are in the pans, um, again, we're going to let them rise for about an hour.
The pans have been buttered, pretty liberally.
So hopefully, uh that all works out.
Well did last time and we'll wait an hour and then we'll put these in the oven.
Well, I went a little bit over my hour rise time because I got an emergency phone call, but uh, let's get this bread in the oven, the oven has been preheated to 400 degrees fahrenheit and expect to cook them for about 40 minutes.
Well, the 40 minutes is up let's, uh, take our bread out of the oven.
They look pretty good.
Let's.
Take a closer.
Look.
I don't know it doesn't look like that all-purpose flour, hurt them at all let's, uh, get them out of the pan onto the cooling rack.
Wow, they look pretty good let's, uh brush.
The tops with a little melted butter make sure they try to stay soft.
So so and then we'll, let these uh cool down and slice into one.
Well, the bread has cooled down let's, slice some up, uh, well, it looks pretty good let's.
Uh, put some butter on a slice and try it out.
Well here it is let's.
Give it a taste very good, very good.
So this bread was made with, uh, all-purpose flour and uh, how does it compare to the bread flour? Pretty good pretty good.
I don't think the outside of the crust is as pretty, but sliced up it's, wonderful, it's, wonderful, it's, nice and soft and got a really good crumb.
There was no problem with how it how it rose.
So I'd say, no problem making this bread with all-purpose flour.
I hope you enjoyed this video.
If you did, please give it that thumbs up.
Thanks for watching we'll.
See you again.
Next time you.
