Food recipes
Homemade Bread
Homemade Bread Ingredients: wheat flours, bread, unenriched water, bottled, generic leavening agents, yeast, baker's, active dry honey wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, acti...
Homemade Bread
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
Directions:
Make the pre-ferment:.
combine the flour and yeast and mix.
Add the water and honey and combine very well.
place a loose piece of saran wrap and place in fridge overnight.
Make the Bread:.
in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
add the Pre-ferment and mix with spatula until a ball starts to form.
Place in mixer with dough hook for about 1 minute.
cover and let Rest for 20 to 30 minutes (Do not skip this step!
).
uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
place in a greased (I use cooking spray) bowl and place in oven (turned off)
Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
Let rise until doubled in size (60 to 90 minutes)
punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes.
Punch down again and shape into a loaf and place in a greased bread pan.
Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
remove from pan right away and let cool before slicing.
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
Directions:
Make the pre-ferment:.
combine the flour and yeast and mix.
Add the water and honey and combine very well.
place a loose piece of saran wrap and place in fridge overnight.
Make the Bread:.
in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
add the Pre-ferment and mix with spatula until a ball starts to form.
Place in mixer with dough hook for about 1 minute.
cover and let Rest for 20 to 30 minutes (Do not skip this step!
).
uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
place in a greased (I use cooking spray) bowl and place in oven (turned off)
Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
Let rise until doubled in size (60 to 90 minutes)
punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes.
Punch down again and shape into a loaf and place in a greased bread pan.
Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
remove from pan right away and let cool before slicing.