By now, you’ve probably heard of the kosher salt that’s in your fridge and how to use it to make delicious sandwiches.
Now, the same techniques that you’d apply to make sandwiches are being used to make your own.
In this episode of The Meat Grinder, we’ll cover how to make homemade bread from scratch, as well as learn how to get the best from your bread.
Get a bowl of flour 1.
Mix up a bowl and pour in a large amount of flour.
This will create a dough that will hold together.
Fold the dough into thirds.
Roll the dough out to an even thickness.
Put the dough back in the bowl and let it rise for 10 minutes.
Roll out the remaining dough until you have a smooth, shiny surface.
Repeat with the rest of the dough.
Put all of the flour in a bowl.
You can use a stand mixer or food processor if you have them.
Mix the dough with a fork and then fold it into thirds, creating a ball.
Spread out the dough on a lightly floured surface.
Roll up the dough, then put it into a greased baking tray.
This makes it easier to shape.
Put it in the fridge and leave it to rise for a couple of hours, before slicing.
Cut slices with a sharp knife.
When ready to serve, place the slices on a plate.
It’s a good idea to use a sharp, thin knife to cut the slices.
You’ll need to cut into each slice with a little more force than usual, so be careful not to break the slices during this step.
To serve, spoon out a drizzle of melted butter onto each slice.
Repeat this process with the remaining bread slices.
You should now have a lovely, well-stuffed sandwich, ready to eat.