Food recipes
Chip Dip Bread
Chip Dip Bread Ingredients: water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched onions, raw salt, table Directions: In bowl of a stand mixer with pad...
Chip Dip Bread
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
onions, raw
salt, table
Directions:
In bowl of a stand mixer with paddle attachment, combine water, sugar, yeast, and about 1/3 of the flour.
Mix briefly on low to combine; set aside for 30 minutes until bubbly.
Swap paddle attachment for dough hook.
Add half of remaining flour and knead until shiny and elastic, about 5 minutes.
Add remaining flour, dip, and salt.
Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes more.
Coat a bowl with oil.
Form dough into ball, drop into bowl and turn to coat.
Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
Preheat oven to 350F and sprinkle cornmeal on baking sheet or baking peel.
Lightly flour work surface.
When dough has doubled, move it to work surface and form into preferred shape (boule or batard).
Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
When doubled in size, remove plastic, slash as desired and bake in preheated oven until browned and done, about 40 minutes.
Cool completely on a rack before slicing.
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
onions, raw
salt, table
Directions:
In bowl of a stand mixer with paddle attachment, combine water, sugar, yeast, and about 1/3 of the flour.
Mix briefly on low to combine; set aside for 30 minutes until bubbly.
Swap paddle attachment for dough hook.
Add half of remaining flour and knead until shiny and elastic, about 5 minutes.
Add remaining flour, dip, and salt.
Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes more.
Coat a bowl with oil.
Form dough into ball, drop into bowl and turn to coat.
Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
Preheat oven to 350F and sprinkle cornmeal on baking sheet or baking peel.
Lightly flour work surface.
When dough has doubled, move it to work surface and form into preferred shape (boule or batard).
Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
When doubled in size, remove plastic, slash as desired and bake in preheated oven until browned and done, about 40 minutes.
Cool completely on a rack before slicing.