Food recipes
Ballymaloe Brown Bread
Ballymaloe Brown Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic molasses wheat flour, white, all-purpose, unenriched salt, table Directions: Grease an 8in x 2 1/2in (20cm x 10c...
Ballymaloe Brown Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250F/120C, for 10 minutes.
Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl.
Leave for 5 minutes; stir to dissolve.
Add the molasses.
Leave for 10 minutes, until frothy.
Add the remaining water and stir.
Mix the flour and salt in a large bowl.
Make a well in the center and pour in the dissolved yeast.
Stir in the flour to form a thick batter.
Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
Place the dough in the prepared pan and cover with a dish towel.
Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
Bake in the preheated oven at 425F/220C for 30 minutes, then lower the oven to 400F/200C and bake for 15 minutes.
Turn the loaf out of the pan and onto a baking sheet.
Return the bread, bottom side up, to the oven.
Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath.
Let cool on a wire rack.
Proofing: 25-30 minutes.
Oven temperature: 425F/220C.
Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250F/120C, for 10 minutes.
Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl.
Leave for 5 minutes; stir to dissolve.
Add the molasses.
Leave for 10 minutes, until frothy.
Add the remaining water and stir.
Mix the flour and salt in a large bowl.
Make a well in the center and pour in the dissolved yeast.
Stir in the flour to form a thick batter.
Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
Place the dough in the prepared pan and cover with a dish towel.
Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
Bake in the preheated oven at 425F/220C for 30 minutes, then lower the oven to 400F/200C and bake for 15 minutes.
Turn the loaf out of the pan and onto a baking sheet.
Return the bread, bottom side up, to the oven.
Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath.
Let cool on a wire rack.
Proofing: 25-30 minutes.
Oven temperature: 425F/220C.
Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast