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using this recipe, except this time i used half whole wheat flour, plus a generous sprinkle of hemp seeds, ground flax and chia. i also used coconut oil instead of canola, and almond milk. so yum.
I baked some homestyle bread last weekend. It turned out pretty okay. I think that I over-kneaded it because it was a bit denser than the Italian-style loaves I like to get at Central Market.
INGREDIENTS:
3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet
DIRECTIONS:
1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.
3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.
6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.
7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
Another attempt to conquer my fear of yeast. Now I just need to figure out how to make a bread when I don't have an actual mixer.
National Farmers Union (NFU) 1967 to 2017.
Bread baked to celebrate 50 years.
The NFU is an organisation that champions all farmers and growers in England and Wales
One of my fav cakes to make and eat, here's the recipe.
You will need a 2lb Loaf Tin lined with grease proof paper, don't grease the tin as the olive oil is quite enough.
8oz Self Raising Flour
4oz Ground Almonds
6oz Golden Caster Sugar
1oz Poppy Seeds
4 medium sized bananas (a few days old is best, just as they are starting to get spotty)
3 Large Eggs
2 fl oz Olive Oil
1 cap vanilla essence
Preheat oven to 180*
Sift flour into bowl and add all dry ingredients.
In a separate bowl mash the bananas, (I use a potato masher), and then add all the other wet stuff and give it a good going over with the masher, then pour wet stuff into dry and mix thoroughly, pour into lined loaf tin.
Place in middle shelf of preheated oven and bake for approx 1hr, I tend to check after about 50 mins just in case.
And that's it.
Enjoy!
:)
Basic loaf using Mark Bittman's recipe from How to Cook Everything, which doesn't use much yeast and has a long first rise. This was a particularly wet dough, and had a very holey crumb.
www.kingarthurflour.com/shop/PrintRecipe?RID=91&radio=1
Rustic Sourdough Bread
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
This was a regular light brown bread dough baked in ordinary small flower pots from a garden centre (not used yet for growing anything!)
Storm front came through last night, this morning. Nice air. Lower pressure? Higher humidity? Anyway, my bread dough liked it. Tastes good, too.
And after making labne (strained yoghurt) keep the whey you strain off and use it with cooked pumpkin and toasted pumpkin seeds in one massive loaf. Or rolls, as you prefer.
Recipe for the loaf in this Saturday's Guardian Cook section, 24th August 2013.
The International Harvester Metro Van was originally launched in 1938 and was used heavily in the 40‘s and 50‘s for multiple stop deliveries of baked goods, dairy, ice cream, even as ambulances. A fold-back seat enables the driver to operate this vehicle while sitting or standing and slide back doors make getting in and out a breeze. This particular custom “Bread Sled” is called Bread Winner and has been given a ground-scraping stance and was built for The Fabulous Forties challenge over at LUGNuts.
For dough starter:
1 cup bread flour (158g)
3 tbsps wheat bran (14 g)
3/8 teaspoon instant yeast
1 1/4 tsps honey
1 1/3 cups water, at room temperature
1. In a mixer bowl place the bread flour, wheat bran, yeast, honey and water. Whisk until very smooth, about 2 minutes. the sponge should be consistency of a thick batter. Set aside, covered with plastic wrap.
Flour mixture:
2 cups bread flour (312g)
1/2 tsp instant yeast
1 1/2 tsp salt
2. Im a medieum bowl, whisk together the bread flour and yeast. Gently scooup it onto the dough starter to cover it completely, cover with plastic wrap and allow it to ferment for 4 hours at room temperature. I usually leave it for 1 hour at room temperature and the refrigerate overnight.
3. With the dough hook, mix on low speed for about 1 minute, until the flour is poistened enough to form a rough dough. Scrape down any bits of dough. cover the bowl with plastic wrap and allow the dought to rest for 20 minutes.
Sprinkle on the salt and knead dough on medium speed #4- Kitchen Aid for about 7 minutes. the dough should be very elastic, smooth, and sticky enough to cling slightly to your fingers.
4. Place the doughin a dough -rising container, lightly greased with olive oil or cooking spray. Cover the container and allow to rise until doubled, abot 45 minutes.
Using an oiled spatula, scrape the dough onto a floured counter and press down on it gently to form a rectangle. Give it 1 business letter turn, round the edges and return it to the bowl. cover and allow dough to rise until doubled, ~1 hour.
5. Turn the doughout onto floured counter and press down to flatten slightly. It will be sticky, but use only as much flour during shaping as absolutely necessary. Round the dough into a ball and place it on a baking sheet. cover it with a large container and allow to rise until alomst doubled.
6 Preheat oven to 475F. Have a baking stone at the medium shelf and a pan beneath.
7. With a razor blade slash the bread. Set the baking sheet on the hot baking stone. Toss ice cupbes into the pan beneathand immediatly shut the door. Bake for 10 minutes. Lower the temperature to 425F and continue baking for 20-30 minutes moreor until the bread is golden brown. Halfway through baking, with a heavy pancake turner, lift the bread from the baking sheet and set it directly on the stone.
"The Bread Bible"
After making cinnamon rolls successfully with yeast, I knew I had to branch out to real bread. My mom gave me a copy of Whole Grain Baking from King Arthur Flour so I decided to make this walnut bread. It came out great. Unfortunately I wasn't able to get it into the oven when the dome was perfect, so it's a flatter loaf. Tastes great though!
I am really happy with this loaf. After lots of testing, I think I have finally achieved what I wanted with a new multi-grain recipe. (This loaf was made in the bread machine. Once I pressed "Start", I did not check on the bread; hence, the white line of flour you see on the side.)
Buttermilk yeast bread baked in a dutch oven.
Wonderfully soft on the inside with a delicious, crispy crust, sprinkled with coarse salt.
Recipe and step-by-step tutorial on www.baking911.com
Flickr friend, Mystuart, posts some beautiful photos of bread. After a recent post, I pulled out and dusted off our bread machine. My first attempt was not pretty so I changed recipes and here's today's loaf. Instead of raisins, I substituted cranraisins and dried cherries. BTW - Mystuart's baking is done in an oven.
Recipe here: www.nytimes.com/2006/11/08/dining/081mrex.html
Video here: www.youtube.com/watch?v=13Ah9ES2yTU