Playing with Flour Homemade bread at last

Add the dough hook, lock your stand mixer head or bowl in place (depending on your model), then mix on speed 2 for about 30 seconds. 3. Add warm water. Slowly stream warmed water into the bowl and continue to mix on speed 2. Temperatures between 110°F and 115°F are ideal in most cases to activate the yeast.

Playing with Flour Homemade bread at last

Deflate and form into an 8×12 rectangle. Roll into a log from the shorter end and pinch the seam. Tuck the ends under and place, seam-side down into a greased 9×5″ bread pan. Let rise until doubled in size (see images below). Bake until golden brown and the bread sounds hollow when tapped!

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Makes one 2 lb white bread loaf. Add ingredients to the bread pan in the following order water, yeast, flour, salt, sugar, and oil (in this particular order). Choose the appropriate setting for "White Bread" on your bread machine. Next chose the preferred darkness of the loaf (light, medium, dark).

Playing with Flour Homemade bread at last

First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours. Spray two 9x5'' bread pans generously with cooking spray on all sides.

Playing with Flour Homemade bread at last

In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough. On a floured surface knead the dough until smooth and elastic and form a ball.

FileFilet americain on bread.jpg Wikimedia Commons

1. Taking your dough after Step 6, on a flour-dusted surface, use a rolling pin to roll out half of the dough to about the size of a small tea towel. 2. Spread some pesto - whatever you've got - all over the surface. 3. Now squash, destone and tear over the flesh of a few olives. 4.

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When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean.

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Repeat with the remaining piece of dough. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust. Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes.

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Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter.

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Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack.

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Steps to Make It. Gather the ingredients. In a large bowl, mix the bread flour, sugar, milk powder, and salt until combined. Carefully pour into a 1-quart jar with screw top lid. Put the yeast in a very small zip-top plastic bag and set it on top of the flour mixture inside the jar. Screw the lid on tight.

Playing with Flour Homemade bread at last

Here's my recipe for a simple white homemade bread machine mix. Note: This is a bread machine recipe for white bread, that makes a 1.5 pound loaf size. Classic White Bread Mix Ingredients: 3 cups flour 2 tablespoons dry milk powder 1 tablespoon sugar 2 1/2 teaspoons instant yeast 1 tablespoon wheat gluten (optional)

Playing with Flour Homemade bread at last

Directions. Place water, sugar, and yeast in the pan of the bread machine. Let yeast dissolve and foam for 10 minutes. Add oil, flour, and salt to the yeast. Select Basic or White Bread setting, and press Start. Remove loaf from the machine after the cycle is done; cool in the pan for 5 minutes before turning it out onto a rack to cool completely.

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Repeat with the remaining piece. Preheat oven to 375°F and place the rack in the middle of the oven. Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through.

FileBread and grains.jpg Wikimedia Commons

To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter. Proofed yeast mixture, 19.5 ounces AP flour, ½ cup lukewarm water, 1 ¼ tsp sea salt, 2 tbsp honey, ¼ tsp citric acid, 2 tbsp unsalted butter. Using a dough whisk or a spatula, mix the ingredients to form a rough dough.

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No problem! Just bake it on a tray - see the recipe notes. 3. Preheat oven & pot. 30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F. Hot oven + hot pot = bread rising boost! 4. Scrape dough out.