Food recipes
Honey Spelt Bread
Honey Spelt Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic honey Directions: In a standing mixer fitted with a dough hoo...
Honey Spelt Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
Directions:
In a standing mixer fitted with a dough hook, combine the flour, salt and yeast.
Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
Transfer the dough to a lightly floured work surface and shape into a ball.
Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-by-5-inch loaf pan with vegetable cooking spray.
Invert the dough onto a lightly floured work surface and gently punch it down.
Fold the dough into a loaf, tucking in the sides and pinching the seams.
Transfer the dough to the loaf pan, seam side down.
Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
Remove the plastic wrap and lightly dust the dough with flour.
Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf.
Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180.
Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
Directions:
In a standing mixer fitted with a dough hook, combine the flour, salt and yeast.
Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
Transfer the dough to a lightly floured work surface and shape into a ball.
Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-by-5-inch loaf pan with vegetable cooking spray.
Invert the dough onto a lightly floured work surface and gently punch it down.
Fold the dough into a loaf, tucking in the sides and pinching the seams.
Transfer the dough to the loaf pan, seam side down.
Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
Remove the plastic wrap and lightly dust the dough with flour.
Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf.
Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180.
Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.