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Gifting a loved one with something they’ve been wanting is simply a different experience altogether. There’s pure joy for whoever receives it and genuine satisfaction for the giver.
As a baker myself, there are certain items in my kitchen that I wish someone had given me (instead of buying them all myself). And there are others items I’m eyeing (that would make awesome gifts for birthdays!). So, I’ve put together this list of ideal gifts that every bread baker would want sooner or later. If you have a baking friend or family member, any of these items will be sure to make them go, ‘How did you know!’
1. A traditional Bread baking oven
Yes, they’re a thing, and no, I don’t mean fancy electric ovens that are in every baker’s kitchen. I mean the heavy-duty sealed vessels that are as sturdy as an oven can get.
No other item in your kitchen will create better artisan-style bread than cast-iron ovens or stoneware (or similar designs/materials). I own a Challenger Bread Pan that’s great for baguettes and boules. And my Emile Henry Bread Cloche is a personal favorite too. If I somehow got a Superstone Sassafras La Coche, my bread baking oven trio would be complete!
2. Bread Knife
If you can get a quality knife that slices and dices with ease, you’ll most like make the day for a baker or cook. My personal favorite is the Mercer Culinary Millennia Bread Knife. The stain-resistant blade and comfort-grip handles make it a pleasure to use.
But this one’s not the only option. I gave a 10-inch Saken Bread Knife to my nephew, who recently took up a culinary degree course. And he says it’s not just for soft loaves and crusty bread. Apparently, it’s equally great for sandwiches and baguette rounds. Plus, I didn’t know it was premium German steel till he told me. If you’ve been wondering what the beste Geschenke für 17 Jahre Alten Jungen are, look this one up!
3. Bread Baking Book
Any readable resource that adds to your culinary skill and knowledge is a great gift for bakers.
If your recipient doesn’t already have it, you can get ‘The Baking Bible’ by Rose Beranbaum, the ‘Diva of Desserts.’ Ken Forkish’s ‘Flour Water Salt Yeast’ is a well-known guide many bakers envy. Chad Robertson’s ‘Tartine Bread’ traces his journey to baking fame and is incredibly insightful.
4. A Premium Apron
Baking can be a messy affair, especially if you’re a beginner. But novice or pro, the right apron can change the way you approach your baking. Custom Aprons by Etsy can let you personalize your gift with the wearer’s name or a clever quip. My own Hedley and Bennet apron has been a favorite for years now.
5. Jams, Jellies, and Flavors
Baking is all about getting the right flavors, and having unique add-ons can often set your work apart from store-bought confectioneries. You can get jam gift sets from Etsy that come with delightful little flavors. Try to mix common varieties like strawberry or vanilla with rarer flavors like boysenberry and elderflower.
6. Dipping Oils
Bakers love to try out new dips and accompaniments when they have a freshly baked loaf of bread. Consider giving them a nice set of balsamic vinegar and virgin olive oils. They’ll be surprised at how you picked such a great accompaniment (thank me later!). The Viva Oliva Gift Set is a good option here, or you can also go for the Calivirgin Gift Set as an alternative.
7. Personalized Notebook
Most bakers are in the habit of taking quick notes on a book. There are dozens of apps available today, but nothing beats the charm and utility of a real notebook that’s specially made for the user. You can get custom books on Amazon or any other online vendor with the recipient’s name or book format that will suit his/her style of writing notes.
8. Bread Serving Baskets
There’s nothing like grabbing fresh, warm bread out of a basket and enjoying the crusty loaf. It gives a sort of a Mediterranean feel to everyday food. But no many bakers splurge on baskets. So, get them an Artizanka Bread Basket if they prefer wicker designs. Alternatively, Doyolla Bread Proofing Baskets come in sets of two at just a few dollars more.
Baking bread at home is wonderful and more if you really have time to do it with care. That is why today I am going to teach you how to make a very easy loaf of bread so that at home you can spend an afternoon cooking as a family. The result is more than satisfactory, I guarantee it.
I tell you that you do not need the kneader at all nor do you need the thermomix to make a perfect bread, it is simply to make it easier for you to knead since it seems very heavy to me and that is why making homemade bread had never crossed my mind before.
If this easy bread falls short, you can make homemade milk bread at home, some crispy breadsticks or, for example, if we want to innovate a little more, make the typical homemade kebab bread, delicious!
First of all and as I always tell you… it’s very easy! All I ask is that when making bread at home you should follow these tips:
- Whenever you make bread at home, weigh the ingredients perfectly, try not to put them by eye or by cups or spoons, always use exact measurements such as grams or milliliters.
- Try to respect the rising times of the dough and always in a warm place. To prepare the bread, apart from the ingredients we need patience.
- The water that we incorporate must be between 20º and 24º degrees, we can check it by putting a finger and we do not have to feel cold or heat. Rather warm water.
- We have to add the yeast a few minutes before we finish kneading.
- You can use many types of flour. In this recipe to make bread use strong flour. In some recipes I have seen that whole wheat flour or normal wheat flour is used, but in this one I have used force flour. Following these tips we will make a crusty bread on the outside and fluffy on the inside without the need to make sourdough (this is a subject that I have pending).
- Sourdough is important for bread but I think if you are looking at this recipe I don’t think you have sourdough at home since it takes several days to make. If you have that sourdough then you can make easy recipes for sliced bread, loaf bread or any recipe for homemade bread that comes to mind.
Ingredients for Making Homemade Bread
- 500 grams of bread flour
- 10 grams of salt
- 300 ml of warm water
- 5 grams of fresh or baker’s yeast (sold in bakeries or in any supermarket in the refrigerated area, usually together with butter)
Making Homemade Bread Step-by-Step
First of all we must weigh the ingredients well and place them on the table to be able to add them more easily.
In a bowl we mix all the ingredients. We start with the flour and salt. Little by little we are adding the water so that it is integrated. The fresh yeast will be incorporated a few minutes before finishing the kneading.
The dough will be ready when it peels off the walls. If you do it by hand at the table remember that you must reserve a little flour to add little by little, so it will not stick on the table.
We form a ball and let it rest in a warm place for 30 minutes with a damp cloth on top.
Once rested, cut the dough with the help of a knife into portions of 120 grams. Let the portions rest for another 15 minutes on the table with a damp cloth on top.
The bread sticks are perfect for making sandwiches since they are about 20-25 cm and to make the shape we must follow these steps: We will start by squashing each ball on the table and making a rectangle as you can see in the photo.
We fold the two ends towards the center.
And then in half.
Squash well and make the shape of the bar
We put a cotton cloth or a linen cloth, I have read that with a cotton cloth they lift perfectly and they have lifted me wonderfully with a normal cloth.
We put a little flour underneath and place the bars. Make some folds so that when climbing they do not stick to each other. We let them rest with a damp cloth for over 90 minutes.
The oven must have a little steam as it helps to cook the bread, so we will introduce before putting the loaves of bread a saucepan with one wet cloth and a little water in the bottom, that will help it to form water vapor in the oven. When you open the oven to put the bars, do it as quickly as possible so that the water vapor does not escape.
After 90 minutes we place our bars on the baking tray, with a sharp knife we make some cuts on the surface along the bar and sprinkle a little flour to decorate.
I read that they use a very sharp blade and I say good with a knife it will be the same well now I agree with them because cutting with a knife should be much cleaner, although the cut has been good for my first bread.
Now that the bread is ready to go to the oven (it must have almost doubled in volume), we introduce the loaves of bread at a temperature of 200º for 15 minutes with heat up and down.
To give you an idea I used the oven fan and they were perfect in about 17 minutes, so I think the time is indicative since I have left them a little longer and I think it will depend on each oven.
We take them out of the oven and let them cool on a rack.
How to make bread at home in a relatively simple way?
However, the current moments of crisis that we are experiencing due to the coronavirus have given a meridian turn to this situation: Every country has put on the apron again.
For these dates of confinement the recipes of breads have been some of the most requested . Going back to the roots and making at home one of the most basic foods of humanity, whose origin is lost in time, seems to be one of the preferred options.
Natural, sourdough, made without additives, handmade and with a wide variety of types, sizes or shapes of products.
Breads with soul
There are different flours and cereals, from organic breads to loaves, full grain, black rye or multigrain among others.
White, candeal, EVOO cake, whole grain, corn loaf, spelled or honey and muesli are some of the options in store and also at home. You can make a complete order and stock up since the bread is perfect to freeze and consume little by little. However, these quality pieces last much longer than industrial ones.
Master formulas for making bread at home
On this occasion and in times of seclusion, three recipes are able to be made at home without too many complications. Of course, the sourdough has been replaced by dry yeast, traditional powder, to simplify the preparation.
1. White bread
Ingredients : 1 kg of strength flour; 800 ml. Water; 20 grams of salt; 5 grams of dry yeast per kilo of flour.
Preparation: knead, and try that the dough does not come out too hot if we make it with a machine (never more than 26 degrees). Let it ferment for 40 minutes, fold the dough and let it rest again until it doubles in volume.
Once it has doubled the volume, cut and divide to the size we want to give it, roll (give it a spherical shape) and let it rest for another 20-30 minutes.
Put in the oven, which will depend on the oven of each one, the normal thing in a homemade one is to put it at 180º for about 40 minutes. The ideal shape for this bread is loaf type and finished in a peak .
2. Whole wheat bread
Ingredients : 1 Kg. Of whole grain flour; 20 gr. of salt; 50 ml per kg. of extra virgin olive oil flour (so that when passing through the throat and intestine it does not ‘scratch’ us); 650-700 ml. It depends on the flour, but the flour itself ‘tells’ you whether or not it takes more water; 5 grams of dry yeast.
Preparation : this bread has to undergo a ‘fermentolysis’ which consists of mixing all the elements together with half the water so that the fiber softens and the gluten is better created , and thus the kneading is done faster afterwards. Let it rest and once it has rested, when kneading again, add the rest of the water and the oil because at this time the gluten has formed it takes it better. Let it rest again until it doubles in volume and cut, shape and bake (with the same times and temperatures as before). The ideal shape of this bread is small balls so that buns come out.
3. Onion bread
Ingredients : 900 grs. of force flour; 100 grs. of rye flour milled stone; 20 grams of salt; Extra virgin olive oil; 650-700 ml of water; 5 gr of dry yeast per kg of flour; freeze-dried onion.
Preparation : mix all the ingredients. Let stand for 40 minutes , folding after 20 minutes. Cut, roll and give it the shape we want. This bread is very good with a round shape and we make a cross-shaped cut. For the freeze-dried onion : if we do not have it, you can make the onion cut into thin wedges and baked until it dehydrates and loses all the water, since fresh or with excess water would spoil the dough.
Now that you know the ingredients and the tricks to make a good homemade bread, we propose 9 recipes for all tastes. Choose the one you like the most and enjoy the smell of fresh bread! Making bread at home helps you relax and entertain yourself. In return, you will enjoy freshly baked homemade bread and avoid going out on the street
1. Basic bread
I think you already know basic bread. It is the simplest bread and only contains flour, water, olive oil, yeast and salt as ingredients. This bread is perfect to start in this world.
You can make it in the shape of the traditional loaf of bread or round like a loaf. If you want to give it a special touch, you can add a mixture of seeds (sesame, flax, chia …) to the dough.
2. Garlic bread
Have you ever made Garlic bread? Here is an explanation of what Garlic bread is? Learn to prepare one of the most successful breads. This garlic bread with a touch of parsley is ideal as an aperitif served with a drizzle of virgin olive oil.
You can also divide the dough into small portions and shape them into an oval or round shape. This will give you individual garlic muffins.
3. Whole wheat spelled bread
Do you know spelled bread? Do you like it? Here is an explanation of what spelled bread is. If you are taking care of yourself or you like to try different breads, we propose a homemade bread made with whole spelled flour, a derivative of the most digestive wheat flour.
As a suggestion, you can cut the bread into slices and freeze them. This way you can take out one or two slices when you go to eat them and put them in the toaster. A great idea to have homemade bread for breakfast accompanied by olive oil, tomato, avocado … And if you prefer sweets, you can spread it with homemade jam.
4. Homemade hamburger bun
Do you like to eat hamburgers? Do you often eat hamburgers? How much money did you spend on hamburgers? Here is an explanation of what a hamburger bun is. If you plan to have a hamburger for dinner, we suggest serving it with homemade bread. With this recipe you can prepare the classic hamburger bun with a crispy crust, fluffy crumbs and decorated with sesame seeds.
Fill it with the ingredients that you like the most and enjoy a totally homemade dish. Don’t forget that you can freeze your leftover breads for another occasion.
Do you love Cornbread? Do you know what Cornbread is? Here is an explanation of what Cornbread is. If you are looking for a quick bread to prepare, this is your recipe. Cornbread is a very popular cornbread in the southern United States. It is made with polenta and its preparation is very fast, since it does not have to ferment.
For this reason, the recipe is prepared with chemical yeast (just like sponge cakes), and not with baker’s yeast. This bread is ideal as a side dish or for breakfast accompanied by a little butter or honey.
Gingerbread is a traditional food in the gastronomies of northern Europe. This spicy and sweet-tasting bread also does not need fermentation, so it is quick to prepare and is made with chemical yeast, just like the previous bread.
Surprise with this fluffy bread, similar in texture to sponge cake, and with the unmistakable touch of ginger.
7. Bread and oil cakes
If you have been encouraged by the doughs but want to try a different bread, we suggest the traditional bread cakes with extra virgin olive oil and decorated with salt flakes.
These cakes are perfect to serve as an appetizer to spread or to accompany main meals.
8. English muffin (no oven)
The English muffin is an individual muffin with a very fluffy texture and is usually served for breakfast with sweet or savory ingredients, such as the popular Eggs Benedict.
If you don’t have an oven , these breads are perfect for you, as they are cooked in a skillet over low heat, without the need to bake.
9. Olive and tomato focaccia
Focaccia is a flat bread of Italian origin that is served with ingredients on top, as if it were a pizza. On this occasion, we have been inspired by the flavors of Tuscany and have added black olives, cherry tomatoes, rosemary and olive oil.
A perfect aperitif to enjoy the Mediterranean flavor at home.
In addition to bread, you can prepare other homemade doughs that you will enjoy as a family:
- Pizza mass
- Whole wheat pizza dough
- Dough of dumplings
- Patty dough
- Shortcrust pastry or
Have you prepared any of these recipes or do you have more suggestions?
So your little one’s birthday is on the way. You want to surprise him with a yummy Fortnite cake. No worries, because we have got you covered.
You don’t have to be a professional baker to make a Fortnite cake. All you need to do is get the supplies and follow the recipe from the start till the end.
To help you out, we have explained each of the steps in detail. Even if you are baking for the first time, you should find it easy. It will take you a maximum of one hour to prepare this cake, excluding the preparation time. So without wasting any time, let’s get to the recipe.
- Total time: 1 hour 15 minutes
- Active time: 1 hour
- Serving: 6
Ingredients You Need
To prepare this delicious cake, you need the following ingredients:
- 2 pkg of bold purple cake mix
- Cornstarch for dusting
- 1 pkg of crisp rice cereal treat
- 2 ounces of Fuschia fondant
- 2 cans of aqua-blue vanilla frosting
- 1 pound of blue vanilla fondant
- 1 cup marshmallow fluff
- 4 pkg of colorful dots edible icing decorations
You can get all these ingredients from a nearby local store.
How to make it?
Now that we have discussed all the ingredients, let us take a look at the steps. You need to follow all the steps correctly to bake the perfect Fornite cake. The steps are easy to follow and therefore, anyone should be able to do it.
Here is what you need to do to bake a Fortnite cake:
The first thing you need to do is preheat your oven to 350°F. Take three round cake pans and grease them lightly with cooking spray. Now prepare the cake mix following the directions given on the package. Pour the batter evenly into the greased cake pans and insert wooden picks in the center of each cake.
Put the batter in the preheated oven for 20 to 22 minutes. By this time, the inserted wooden picks should come out from the center.
Take out the pans from the oven and let them cool for 10 minutes on wire racks. Now invert the cakes onto cooling racks and cool for 45 minutes.
While you let your cakes cool, take cornstarch and dust the work surface. This is where you need to start working with the Fuschia fondant. Cornstarch will prevent the fondant from sticking and will let you work smoothly.
Roll it on cornstarch to a 1/8 inch thick, and 7-inch square.
Take a sharp knife and cut 2 thin strips from 1 side of the fondant square and keep them aside.
Take a sharp knife and cut the rice treats into the shape of the number 1. You can even use a cookie-cutter as it makes the task easier, especially for first-timers.
Now put a thin layer of frosting all over the cut out rice treat and fold the Fuschia fondant over it. Using a knife, cut off all the excess from the sides and smooth seam it at the back.
Take thin fondant strips and line the edge of the number 1 shape. Once the seams are smoothened out, discard the excess. Make sure that your hands are clean when working with the fondant.
Insert an 8-inch lollipop stick from the bottom of the fondant and set it aside.
In this step, you will need a serrated knife. Use it to trim the domed tops off of the cake layers.
You also need to trim 1 inch off the edge of the number 1 of the cake layers. You need to make the 6 inches round a 4 inch round.
It’s now time to assemble the cake. This is the most exciting part. Make sure you do it right because the appearance of your cake depends on it.
Place one 6 inch cake round on a plate and spread the top layer with ½ inch thick layer of blue frosting.
Now place the 4-inch cake round on top of the blue frosting and again spread the top with ½ inch layer of frosting.
Place the last 6-inch cake round on the top and spread frosting on top of it. Take a few dowel rods and insert them into the cake. This will help you secure all the layers. Two to three rods will just do fine.
Now spread frosting all over the cake. Make sure that you cover the top and all edges. At the same time, you also need to smoothen the frosting layer to make it look perfect.
Take some corn-starch and lightly dust the work surface with it. Then take the blue fondant and massage it with your hands. You need to warm and loosen the fondant to work with it.
Put the fondant on the dusted surface, and start rolling a 1/8 inch thick, and 18-inch round layer.
Once it’s ready, place the fondant over the top of the frosted cake. Press the fondant down and smoothen all of it out. Also, trim off the excess on the sides using a sharp knife.
Now take a small amount of blue frosting and spread it on the backs of dot icing decorations.
Use small marshmallow fluff in a piping bag and pipe it around the bottom and top of the cake. To make the cake look more appealing, let the top fluff drip down the edges.
Stick number 1 fondant into the top of the cake and then decorate it with candles.
Well, there you have your beautiful and delicious Fortnite cake ready. The steps may seem to be a bit intimidating for first-timers, but it is easy. Once you get started with the process, there’s no looking back.
A Fortnite cake could be a perfect choice for birthdays. It not only looks beautiful but also tastes great. All you have to do is just follow the steps correctly and you will be good to go.
This is the simplest recipe for bread that you can find, a basic bread that with only flour, water, yeast, and salt, allows you to start making bread at home, and with good results!
We will take advantage of this recipe to explain a couple of simple concepts and from the basic recipe, we will propose a couple of optional alternatives that will help your basic bread develop more flavor and improve its qualities.
The first optional improvement you can make with your basic bread is to add a portion of whole wheat flour, which will help your bread have more flavor, remove some of the white flour and replace it with whole wheat flour, start with 10% to 25% of whole wheat flour.
The second optional improvement is to make a preference the day before, take a quarter of the ingredients (for the proposed amounts would be: 125 gr of flour, 77 gr of water, 2.5 gr of salt, and 2.5 gr of yeast), and knead them a little, let it ferment between one and two hours and keep this dough in the refrigerator in a well-covered container so that it doesn’t dry out, take it out half an
An hour before making bread the next day and incorporate it into the rest of the ingredients.
The third optional improvement we propose is autolysis, which consists of first mixing the flour and the water, without incorporating either salt or yeast (or the preferment if you did). You let it rest for half an hour to an hour and then incorporate the rest of the ingredients. The autolysis serves for the flour to hydrate well and produce sugars so that when the yeast arrives it will give a good feast, it also helps to make the kneading easier.
The process to elaborate your basic bread
Mix all the ingredients, use your hands, it’s good to feel the dough and helps to get the hang of the dough.
Once the ingredients are mixed, proceed to the kneading, pass the dough to the table and avoid the temptation to add more flour, after working the dough will become more manageable and with a little practice, you will feel comfortable with doughs much more hydrated than this one.
There are several alternatives to perform the kneading, this is a dough with relatively low hydration that should be left to knead without many problems simply folding and rolling the dough on the table, you can also knead at intervals, alternating short periods of kneading (15/30 sec.) and rest (10/15 mins), if you want to know more you can look for information about Dan Lepard’s kneading, the important thing is that you work gently and do not tear the dough.
Knead until you have a smooth dough without lumps.
Once you have finished kneading give it a ball shape and let it ferment, for this put it in a lightly oiled bowl and cover it with a cloth cover, this first fermentation should swell the dough almost to double its volume, which will take about an hour in a warm place (twenty-five degrees).
Now that your bread has made the first fermentation, pass it to the work table and give it form, for this be careful not to lose much gas, first gently crush the dough until you get a disc, then make a bundle, taking the corners of the dough to the center as if you were wrapping a gift, once this is done turn the dough so that the folds are underneath and with both hands turn the dough to give it a ball shape.
Place the ball you made, with the folds up in a banneton, or if you have not in a bowl covered with a kitchen cloth (linen or cotton) well dusted with flour so it does not stick. Cover it and let it ferment a second time, which should take about an hour or an hour and a half.
During the second fermentation is the ideal time to preheat the oven, place the baking sheet inside, and set the temperature to the maximum that your oven allows, this is around 250˚. You can also place a tray at the base of the oven to steam the bread when it goes into the oven.
Just before putting the bread in the oven, turn the dough over on a piece of baking paper, and make some cuts on the surface. This will help the bread to expand through these cuts when it goes up in the oven, this is called “greñado”.
With the help of a baker’s shovel, take the bread to the oven and place it on the baking sheet. At this moment you can pour a half glass of water over the tray you put in the oven to generate steam.
During the first 10 or 15 minutes keep the oven temperature high, around 230˚- 250˚, after this first quarter of an hour, remove the tray from the water and reduce the temperature to around 200˚ and continue baking for about 25 or 30 minutes or until the base of the bread sounds hollow.
With the coronavirus pandemic envelope in our lives, it can be a little hard to trust the bread that we get from outside. I am sure that a lot of you have tried making bread at home and if you have come here, I am sure you want to get better at it. Well, you have come to the right place. In this guide, I will be providing you with some amazing tips to making fantastic bread at home.
I am sure that you really want to make some home-made bread, straight from the oven, and you may have thought of the idea of baking bread from scratch to be a little daunting. It does seem like a daunting task, because we can mess it up pretty easily.
Well, I have listed out some tips that I got from world-famous chefs. Enjoy!
Make sure that you use a digital scale. You should weigh out the ingredients, particularly the flour. You should do it in an accurate manner, instead of using volumetric measurements. Do not use your measuring cups, because probably won’t be precise all the time. Exact measurements are definitely a must. Even a milligram here or there can result in a disaster. Make sure that you follow the recipe word to word. You will thank yourself, and you will thank me as well. I cannot emphasise enough, how important it is that you read the recipe from start to finish, before you begin. You should also be certain that you are following the timings exactly.
See that you experiment with all different kinds of flour. It won’t harm you to experiment with a couple of them. It also depends on the kind of bread that you are making. Some flours are higher, including which will help them rise a little better. Take bread flour, for example; it has a protein content of approximately 14 to 16%. The high gluten flour is the best one for yeast breads, which are the breads that make use of yeast for levelling. The best example would be French bread or even sourdough bread.
You should also keep in mind that you can substitute all-purpose flour for bread flour and vice versa. You should also be using a 1:1 ratio.
Make sure that you avoid under-kneading or over-kneading the dough. It definitely sounds obvious, but it can result in a gigantic mistake. You may even have to start it from scratch if you mess up.
Make sure that you constantly watch the oven. If the baked goods have continuously been coming out a little too light or a little too dry, it is possible that the oven isn’t properly calibrated.