Food recipes
Homemade Bread
Homemade Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched wheat flour, whi...
Homemade Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt
Directions:
Put 1 cup of the warm water in a large mixing bowl, then sprinkle the yeast over it.
Stir to dissolve the yeast, then add remaining 1 cup water.
Add the sugar and oil and blend.
Add the salt and 4 cups of the flour and mix well.
Cover with a damp towel and set aside in a warm, draft free place until doubled, about 1 hour.
Sprinkle 1 cup of the remaining flour over the risen dough, then invert it onto a lightly floured surface.
Knead until soft and elastic.
Return it to the bowl, cover with damp cloth and let it rise until it doubles in size again, about 1 hour.
Sprinkle a work surface with the remaining 1 tablespoon flour and the cornmeal.
Turn the dough out onto the prepared surface.
Divide the dough into 2 long loaves or smaller bun sized rolls.
Place them on lightly oiled baking sheet.
Cover with plastic wrap and put in a warm draft free place for 30 minutes.
Bake in preheated 400F oven until lightly golden, about 20 minutes.
Remove from the oven and brush lightly with melted butter.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt
Directions:
Put 1 cup of the warm water in a large mixing bowl, then sprinkle the yeast over it.
Stir to dissolve the yeast, then add remaining 1 cup water.
Add the sugar and oil and blend.
Add the salt and 4 cups of the flour and mix well.
Cover with a damp towel and set aside in a warm, draft free place until doubled, about 1 hour.
Sprinkle 1 cup of the remaining flour over the risen dough, then invert it onto a lightly floured surface.
Knead until soft and elastic.
Return it to the bowl, cover with damp cloth and let it rise until it doubles in size again, about 1 hour.
Sprinkle a work surface with the remaining 1 tablespoon flour and the cornmeal.
Turn the dough out onto the prepared surface.
Divide the dough into 2 long loaves or smaller bun sized rolls.
Place them on lightly oiled baking sheet.
Cover with plastic wrap and put in a warm draft free place for 30 minutes.
Bake in preheated 400F oven until lightly golden, about 20 minutes.
Remove from the oven and brush lightly with melted butter.