Food recipes
Brother's Bread Recipe
Brother's Bread Recipe Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic salt, table sugars, granulated wheat flour, white, all-purpose, unenriched Directions: In a standing mixer fitte...
Brother's Bread Recipe
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
Directions:
In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly till yeast is dissolved.
Stir in salt and sugar.
Mix well.
Set aside for 5 min.
Beat for 5 min, gradually adding flour till the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface.
Knead for 8 to 10 min, till dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl.
Place dough in bowl and turn to coat on all sides.
Cover with plastic wrap and let rise in a hot, draft-free place till doubled in bulk, about 1 1/2 hrs.
Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hrs or possibly overnight.
Line a baking sheet with kitchen parchment or possibly sprinkle with cornmeal.
Punch down the dough.
Divide in half, shape into 2 round loaves, and place on the baking sheet.
Carve an X in the top of the loaf and spray with vinegar.
Place in a cool oven and turn the oven on to 400 degrees for 45 min.
Transfer to wire rack to cold.
This recipe yields 2 loaves.
Yield: 2 loaves
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
Directions:
In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly till yeast is dissolved.
Stir in salt and sugar.
Mix well.
Set aside for 5 min.
Beat for 5 min, gradually adding flour till the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface.
Knead for 8 to 10 min, till dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl.
Place dough in bowl and turn to coat on all sides.
Cover with plastic wrap and let rise in a hot, draft-free place till doubled in bulk, about 1 1/2 hrs.
Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hrs or possibly overnight.
Line a baking sheet with kitchen parchment or possibly sprinkle with cornmeal.
Punch down the dough.
Divide in half, shape into 2 round loaves, and place on the baking sheet.
Carve an X in the top of the loaf and spray with vinegar.
Place in a cool oven and turn the oven on to 400 degrees for 45 min.
Transfer to wire rack to cold.
This recipe yields 2 loaves.
Yield: 2 loaves