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When I arrived on Tuesday evening in Seattle, Alex surprised me by requesting to bake bread together. Considering his long held fear of yeast, I think this turned out pretty good and the french toast it was made into was even yummier!
Free form shaped bread aka rustic look bread. This is how it looks using pizza stone for baking and water steaming underneath.The crust is thicker, didn't have the shine but it's softer and fluffier.http://bisayajudkaayo.blogspot.com/2009/02/ok-so-im-little-late-to-jump-on.html
Made from a Wrights Baking bread mix.
I used a Kenwood Chef to mix the dough.
Easy to make and tasted great.
Item:
Title: Selling Bread, Curacao
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Height: 6 in
Width: 4 in
Media: Albumen print
Color: b/w
Country: Curacao
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For information about licensing this image, visit: THE CARIBBEAN PHOTO ARCHIVE
Day Before:
1 1/2 cups bread flour
3/4 cup warm water
1/4 teaspoon instant yeast
Day of:
1 1/4 to 1 1/2 cups bread flour
1/3 cup lukewarm water
1 1/2 teaspoon salt
2 teaspoon liquid honey
1/4 teaspoon instant yeast
1. In a bowl mix the "day before" contents together with a wooden spoon. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours.
2. The next morning place this pre fermented mixture into a larger bowl.
3. Add in the water, honey and instant yeast. Mix with a wooden spoon till smooth and wet. Allow to rest for 10 minutes uncovered.
4. Add in the salt and half the flour; mix well. Place dough on a flat, floured surface. Knead for 8 min. while slowly adding (about a tsp. at a time) more flour till dough no longer sticks to your hands and is smooth and elastic.
5. Pour a tablespoon of oil into a clean bowl and place the dough in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till doubled in size.
6. Pour out the dough and cut into 2 equal sizes. Press down with your fingers to remove some of the gas. Cover with plastic wrap again for 15 minutes.
7. Now, start to roll the dough like a jelly roll. Be sure that the roll is tight. Pinch the seam closed and then roll with the palms of your hand to make a log shape about `12 inches long.
8. Sprinkle two lines on a piece of parchment paper with cornmeal. Place the baguette breads onto each line of cornmeal. Cover with plastic wrap and allow to rest for 1 hour.
9. Place your baking stone into the middle shelf of the oven. Place a cast iron pan onto the bottom of the oven and turn on the oven to 425 degrees. Just before placing the dough into the oven bring a cup and a half of water to a boil.
10. Remove the plastic wrap and with a sharp knife make 6-7 slashes on top of each loaf. Place onto the hot baking stone and pour the boiling water into the cast iron pan. Close the door and allow to bake for 25 minutes or till golden brown.
Hot and Hot Fish Club
Birmingham, Alabama
(June 19, 2013)
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新疆－库车－新鲜出炉的馕饼
Naan bread (oven baked flatbread) is a staple food in Xinjiang. Though it shares a name with the Naan of India, the Xinjiang naan bread is saltier and sometimes molded, as opposed to the hand rolled Indian naan. Xinjiang naan is quite tasty, and is great for soaking up the juices and sauces that abound in the regional cuisine. Shot in a big bazaar in Kuqa county, Xinjiang Uyghur Autonomous Region of China.
© All rights reserved. You may not use this photo in website, blog or any other media without my explicit permission.
...from the previous class (intro to foods). I took some plain rolls that were slightly sweetened. Yum.
Just moved out of our house and left this in the refrigerator for the new owners....
BREAD ...SO THIS HOUSE NEVER KNOWS HUNGER.
(with Irish Butter)
WINE ... TO GLADDEN YOUR HEARTS WITH JOY.
I am a sap for the movie "IT'S A WONDERFUL LIFE." and they had the same sentiments blessing a home.
based off of this recipe: steamykitchen.com/168-no-knead-bread-revisited.html
add 3 cups all purpose flour, .25 tsp instant yeast, and 3/4 Tbsp kosher salt to a big bowl. add 1.5 cups warm water and stir. cover with plastic wrap and leave in a warm place for 12-20 hours. dump out on a well-floured surface, and tuck up into a taut boule. wrap in a well-floured cloth napkin and let sit for 2 hours. Half an hour before it finishes, put a covered le creuset in the oven and preheat to 450. After half an hour, transfer the dough to the pot, cover, and put back in the hot oven for a half hour. Then uncover, and put back in the oven for another 20-30 minutes. It's done when it sounds hollow when tapped.
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I did a lot of things wrong this time through -- got dry active yeast, used too-cool water for the yeast, used way less salt than I was supposed to, didn't flour the cutting board enough... nevertheless, everything turned out pretty damn well! it's a little blandish, but since I used it to soak up a bunch of bacon grease, I hardly noticed.
I have to admit, this is a pretty remarkably easy and satisfying bread recipe.
for a better formed bread, shorten the time: more info: www.breadtopia.com/basic-no-knead-method/
I had New England Clam Chowder in a Sour Dough bread bowl, with a piece of French Bread. I love Panera's.
Sunbeam Bread Truck making a delivery. CATALOG SCAN from 1962 brochure for you Sunbeam Bread fans in Deleware. If you know the name of this Bakery and whether the truck was white or yellow -PLEASE POST! THANKS!!!!
Finally got to making this popular flatbread.
On the left, baked; fried on the right.
Very easy to make. Long time rising, for a flatbread. Tasty, of course.
Pizza/Pasta Pocket
Ingredients:
Bread
2 1/2 cups bread flour
1 1/4 cups water
2 tsp yeast
1 tbsp butter (softened)
1 tsp sugar (if using active dry yeast)
1 tbsp kosher salt
1 egg white
mozzarella cheese
Parmesan cheese
pasta/pizza toppings
tomato sauce
Stir yeast in to 1/4 cup water, heated to 100-110 F. Stir in sugar, and let it proof for 10 minutes. Add flour, 1 cup water, yeast mixture, butter, and salt to mixing bowl. Using the dough hook, knead for 10-15 minutes. When its done, place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise for about an hour, it should nearly double in size. Cut dough into quarters and roughly roll the pieces out.
Preheat the oven to 450 F. Let whatever you will be cooking the bread on heat up with the oven. I used a cast iron skillet. Let the cheese be the bottom layer, next add the pasta, sauce, and basil leaves. Leave about 1/2 inch around the edge of the dough. Fold the dough over on itself and seal. Poke some holes in the top side with a fork or knife. Brush the top with the egg white mixture and cook for about 10-12 minutes. Brush the egg mixture on top again and cook for another 5 minutes. Remove, sprinkle with grated Parmesan cheese, and let cool.