Food recipes
Crusty Homemade Bread - With Variations
Crusty Homemade Bread - With Variations Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, t...
Crusty Homemade Bread - With Variations
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
BASIC:.
In small bowl, dissolve yeast in wter.
In large bowl, mix 3 1/2 cups flour and salt.
Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky).
DO NOT knead.
Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough.
Turn onto a lightly floured surface.
Pat into a 9" square.
Fold dough into thirds, forming a 3" square.
Turn dough over; place in a greased bowl.
Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process.
Return dough to bowl; refrigerate, covered, overnight.
Line Bottom of a disposable foil rosting pan with parchment paper.
Dust with cornmeal.
Turn dough onta floured surface.
Knead gently 8 times; shape into a 6" round lof.
Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
Preheat oven to 500.
Using a sharp knife, make a slash (1/4" deep) across top of loaf.
Cover pan tightly with foil.
Bake on lowest oven rack for 25 minutes.
Reduce oven setting to 450.
Remove foil; bake 25-30 minutes longer or until deep golden brown.
Remove loaf to a wire rack to cool.
CHEDDAR CHEESE Variation:.
Prepare bread dough as directed.
Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
CRANBERRY n ORANGE Variation:.
Prepare bread dough as directed.
Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
BASIC:.
In small bowl, dissolve yeast in wter.
In large bowl, mix 3 1/2 cups flour and salt.
Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky).
DO NOT knead.
Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough.
Turn onto a lightly floured surface.
Pat into a 9" square.
Fold dough into thirds, forming a 3" square.
Turn dough over; place in a greased bowl.
Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process.
Return dough to bowl; refrigerate, covered, overnight.
Line Bottom of a disposable foil rosting pan with parchment paper.
Dust with cornmeal.
Turn dough onta floured surface.
Knead gently 8 times; shape into a 6" round lof.
Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
Preheat oven to 500.
Using a sharp knife, make a slash (1/4" deep) across top of loaf.
Cover pan tightly with foil.
Bake on lowest oven rack for 25 minutes.
Reduce oven setting to 450.
Remove foil; bake 25-30 minutes longer or until deep golden brown.
Remove loaf to a wire rack to cool.
CHEDDAR CHEESE Variation:.
Prepare bread dough as directed.
Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
CRANBERRY n ORANGE Variation:.
Prepare bread dough as directed.
Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.