x__TiA asked:
anyone here knows a recipe for bread? not french bread or german bread, just the original, authentic bread. i kinda need it.
anyone here knows a recipe for bread? not french bread or german bread, just the original, authentic bread. i kinda need it.
Tags: Bread Recipe, French Bread, German Bread
March 20th, 2009 at 2:40 pm
Try food network!
1/2 cup warm water
3 teaspoons dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high gluten flour
4 tablespoons extra-virgin olive oil
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.
Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.
Dough is now ready for use.
This is provided by foodnetwork.
March 23rd, 2009 at 11:38 pm
try . it is where i get all my recipes.
March 27th, 2009 at 7:05 am
VERY EASY YUMMY BREAD
Ingredients:
650g (1lb 7oz) Strong White Bread Flour
10ml (2 tsp) salt
5ml (1 tsp) sugar
15ml (1 tbsp) vegetable oild of choice
2 tsp Allinson Easy Bake Yeast (sold everywhere)
400ml (14 fl oz) warm water (1 part boiling, 2 parts cold)
Method:
1. In a warm bowl mix flour, salt, sugar and stir in yeast. Add oil
2. Add warm water and mix to soft dough. Knead for 10 min on a warm floured surface.
3. If making loaves, divide evenly between two warmed 450g (1lb) tins (for rolls divide into 50-75g (2-3oz)balls and shape on warm baking sheets.
4. Cover and leave to rise for about 30 min in a warm place, or until dough has doubled in size. 5. Place in middle of a preheated oven at 230°C (450°F, Gas mark 8). Bake for 30-35 min (15 min for rolls). Remove from oven and turn onto wire tray.
For wholemeal bread follow recipe above, using Allinson Wholemeal Bread Flour, and add an additional 50ml(2 fl oz) warm water.
March 27th, 2009 at 11:22 am
White Sandwich Bread
I made this yesterday and it is wonderful. I doubled the recipe and I
did
the mixing in my mixer with a dough hook. I had to use probably an
extra 1
1/2 cups flour while mixing it and probably an extra 3/4 cup while
kneading
it to get the dough right, but it made two large loaves and it was
nice and
crusty outside and has a finer texture inside that lot’s of homemade
bread
Try it you will love it!
White Sandwich Bread
2 1/4 teaspoons (one 1/4-ounce package) active dry yeast 1 1/2 -2
Tbsp fresh yeast
1/4 cup warm water
1 1/4 cups buttermilk, at room temperature or sour milk
3 tablespoons sugar
1/2 tablespoon salt
6 tablespoons (3/4 stick) butter, softened or yellow crisco
3 1/2 cups all-purpose flour, or more as needed about 5 cups
1. Sprinkle the yeast over the water and set aside for about 5
minutes,
until bubbly.
2. Meanwhile, combine the buttermilk, sugar, salt, and 3 tablespoons
of
butter in a large bowl. Stir in the yeast mixture. Beat in 3 1/4 cups
of
flour, 1/4 cup at a time, until the dough begins to pull away from
the bowl.
I let the mixer knead the dough.about 5 mins on low.
3. Turn the dough out onto a work surface and knead in the remaining
1/4 cup
flour. Continue to knead for 5 to 7 minutes, until smooth and elastic,
adding more flour if necessary until the dough is no longer sticky.
Transfer
to a greased large bowl, turn to coat, cover with plastic wrap or
clean
cloth, and set aside In a draft-free place to rise until doubled in
size, 1
to 1 1/2 hours.
4· Punch the dough down. Let rest for a few minutes.
5· Return the dough to a floured surface. Form the dough into a
rectangle,
roll it up, and pinch the ends and seam to seal. Place the roll, seam
side
down, in a greased 9 x 5-inch loaf pan. Flatten the dough in the pan
to fill
it evenly. Cover again and set aside at room temperature to rise
until the
dough reaches the top of the pan, 45 to 60 minutes.
6. Preheat the oven to 375°F.
7· Melt the remaining 3 tablespoons butter. Uncover and cut a 1/2-
inch-deep
slash down the center of the risen loaf with the tip of a knife.
Brush the
melted butter into the crevice and over the top.
8. Bake for 35 to 40 minutes, until deep golden brown or until the
loaf
sounds hollow when you tap it.
9. Remove the loaf from the pan and cool on a wire rack before
slicing. Serve
warm or cooled completely.
The Good Home Cookbook