Food recipes
My First Bread
My First Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, brown spices, ginger, ground milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table oil, olive,...
My First Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved.
Set aside to proof (become foamy), about 10 minutes.
In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour.
Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
Add the yeast mixture and beat vigorously for 1 minute.
Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula.
The dough will be sticky.
Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz.
each.
Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
Let rise 45 minutes to 1 hr until doubled in size.
About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200F.
Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved.
Set aside to proof (become foamy), about 10 minutes.
In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour.
Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
Add the yeast mixture and beat vigorously for 1 minute.
Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula.
The dough will be sticky.
Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz.
each.
Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
Let rise 45 minutes to 1 hr until doubled in size.
About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200F.
Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.