Other than Brewing > All Things Food

Bread

(1/4) > >>

glitterbug:
This is a beginners recipe. Very quick and tasty. Makes one loaf

1/4 cup milk
5 teaspoons sugar (1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (1 1/2 tablespoons)
1 package active dry yeast
2 1/2 to 3 1/2 cups flour
nonstick cooking spray
1 loaf pan

Prepare yeast in 1 cup of warm water
Melt butter in microwave
Combine yeast slurry, butter, salt and sugar in a large bowl
Add 2 cups flower and mix well
Add remaining 1 cup of flower in increments of 1/4, mixing well
Knead on a floured surface for 8-10 minutes by flattening and folding
Form into a ball and place into an oiled bowl for 1 hour to rise. Cover with towel
Punch down after 1 hour
Flatten into a rectangle with one side measuring the length of the loaf pan
Roll rectangle up and tuck ends under
Place into oiled loaf pan, seam side down
Let rise for 1 hour again. Cover with towel
Bake for 30 minutes at 400f
Remove from loaf pan immediately after baking
Wait until cool to slice

beerocd:
Is the sugar noticeable? Seems a little high.

I've been doing the no knead breads - I just like the rustic look, feel, taste of it. There's very few breads I dislike though.

4 cups of flour
2 cups of water
1 - 1.25 tsp salt
1 tsp yeast

Stir it up with a spatula, cover, leave on counter overnight - come back about 3 hours before you need it the next day.
Flour the counter very well, fold the dough a few times, then form a ball and let it rise again for two hours.
I bake in a dutch oven (cornmeal on bottom), covered for 30, uncovered for 20 at 450 degrees.

Mine is drier than the original recipe as I can't get a good rise, it is also a bit of a bigger loaf by 30% to force it to rise up instead of just spreading out to cover the bottom of the dutch oven and remain rather flat.

capozzoli:

i like the rustic breads too. Thats why I like naan and some of the other flat breads so much.

You can use beerocd's dough recipe for naan, just form out some twice the size of golf ball pieces of dough then roll them out to a thin disc on a floured counter. Then fry them in oil or cook them in a hot dry pan. You can even cook them on a cookie sheet in the oven or even on the grill. You can get relly exotic by adding some cumin seed or some other spice to flavor them. I like adding fried onions to the dough.

I really like injeras but I guess that is more of a pancake than bread.

beerocd:

--- Quote from: capozzoli on January 16, 2010, 03:03:19 PM ---.

You can use beerocd's dough recipe for naan,

--- End quote ---

You don't raise naan dough though, do you? I didn't think it was that easy - I'll give it a go in the cast iron.
Drinking more recently, cap?  ::)

bluesman:

--- Quote from: capozzoli on January 16, 2010, 03:03:19 PM ---
i like the rustic breads too. Thats why I like naan and some of the other flat breads so much.


--- End quote ---

+1

I also like French and Italian breads. Hot out of the oven.  8)

Navigation

[0] Message Index

[#] Next page

Go to full version