This is a no-knead bread. It relies on slow, low-temperature fermentation in the refrigeration overnight to do the kneading for you. The dough can be kept in a container in the fridge for up to 3 weeks. You can use portions of the dough as needed during that time period of 3 weeks.
Ingredients
1. Active dry yeast
2. Salt
3. Flour
4. Large, resealable container (large water pitcher would do) and a measuring cup
5. Warm water and a spoon
How to make it
1. Take 3 cups of warm water and pour it into the container. Stir in 1.5 tablespoons of salt (I use much less salt, approximately 1/4 teaspoon). Add 1.5 tablespoons of dry yeast and stir. Let the mixture sit for 2-3 minutes, until the yeast fully dissolves and starts bubbling.
2. Add approximately 6 cups of flour. Stir the mixture together with a spoon until a loose sticky dough forms. This the most time consuming step of the process and it takes about 3-5 minutes.
3. When there are no more pockets of unmixed flour or water left, place the lid loosely on top of the container, and let the dough sit at room temperature until it rises. It typically takes 1-2 hours.
4. When the dough has risen to the top, punch it down slightly to fit the lid onto the container. Seal it and place the container in the fridge for a few hours, or overnight. You can keep the dough in the fridge for up to 3 weeks.
5. Take a loaf pan or whatever you want to bake on, and preheat your oven to 450 Fahrenheit (230 Celsius). Grease the pan with oil. While your hands are still oily, pick off a part of the dough. Form it into a loaf and slash the top. Bake the loaf for 30-35 minutes at 450 Fahrenheit (230 Celsius). You can increase the temperature up to 500 Fahrenheit (260 Celsius) for the last 5-10 minutes to improve the crust.
Mnemonic - remember the rule of 3's:
- 3 cups of water
- 1.5 tablespoons of dry yeast
- 1.5 tablespoons of salt
- 3+3 (6) cups of flour
- 30 minute baking time
- 3 week storage in the fridge
I have achieved the best results with the regular Ultragrain unbleached flour from Coscto and their Red Star yeast:
No-Knead Bread Recipe from Bob's Red Mill
References:
How to Make Easy, Fast, Foolproof Bread from Scratch http://bit.ly/UvJQsv
Pane Rustico, White Flour - Italian "Peasant" Bread - David B. Fankhauser, Ph.D. http://buff.ly/Yb4bJO
Traditional Greek bread - YouTube http://buff.ly/YcSVwx
Хляб без месене « нож и виличка http://bit.ly/YjR5FF
I tried this rye flour from Amazon but the bread was too "chewy": Bob's Red Mill Organic Rye Flour Dark, 22-Ounce (Pack of 4):
This rye flour, in a much larger package, may be a better deal: Great River Organic Milling, Organic Specialty Rye Flour, 25-Pound Package:
I am planning to try this barley flour from Amazon: Bob's Red Mill Barley Flour, 20-Ounce (Pack of 4)
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Recipe: How to Make Bagels With a Breadmaker Machine
Recipe for homemade bagels:
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours, 35 minutes
Ingredients:
1 cup water
1 teaspoon salt
1-1/2 teaspoon sugar (some recipes use 1/2 spoons of sugar)
3 cups bread flour
1 teaspoon active dry yeast (some recipes use 2 1/4 spoons of yeast)
Egg yolk
Optional toppings: seeds, onions, garlic chips or cheddar cheese
This is the recipe from the video:
1/3 Cup Water
1/4 Cup Oil
2 Eggs
3 Cups Bread Flour
1 1/2 Teaspoon instant yeast
1 Tablespoon Sugar
1/2 Teaspoon Salt
References:
Bagels. About.com Guide.
Bread Machine Bagels. AllRecipes.com.
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours, 35 minutes
Ingredients:
1 cup water
1 teaspoon salt
1-1/2 teaspoon sugar (some recipes use 1/2 spoons of sugar)
3 cups bread flour
1 teaspoon active dry yeast (some recipes use 2 1/4 spoons of yeast)
Egg yolk
Optional toppings: seeds, onions, garlic chips or cheddar cheese
This is the recipe from the video:
1/3 Cup Water
1/4 Cup Oil
2 Eggs
3 Cups Bread Flour
1 1/2 Teaspoon instant yeast
1 Tablespoon Sugar
1/2 Teaspoon Salt
References:
Bagels. About.com Guide.
Bread Machine Bagels. AllRecipes.com.
How to make your own bread (video)
How to make your own bread. Oak Tree Bakery Chef Jack Demar showed us how to make bread. NBC Chicago.
Bread from Bread machine (Breadmaker)
From Wikipedia:
A bread machine or breadmaker is a home appliance for baking bread. It consists of a bread pan (or "tin") with a paddle mounted in the center, in a small special-purpose oven, with a control panel. While most bread machines have different cycles for different kinds of dough (including straight white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in the oven), many also have a timer to allow the bread machine to activate without operator attendance.
The first breadmaker was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic). A decade later they had become popular in the United Kingdom, Australia and the United States. While not viable for commercial use due to the fixed loaf shape and the limited duty cycle, bread machines often produce the best results when dealing with kneaded doughs.
To create a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, with solid ingredients layered on top) and the pan is then placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is activated by contact with water, so the yeast and the water must be kept apart until the program starts.
The machine takes a few hours to make a loaf of bread, first by turning the ingredients into dough using the paddle, proofing the loaf utilizing ideal temperature control, then baking the loaf. Once the bread has been baked, the pan is extracted from the breadmaker and the bread freed from the pan. The paddle, now at the bottom of the loaf, is removed, leaving a small paddle-shaped indentation or hole. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically-oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan.
Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5lb/700g units, and the majority of recipes are written for that capacity; however, 2lb/900g units are not uncommon as well. Packaged bread mixes are available, specifically designed for breadmakers, containing premeasured ingredients including flour and yeast, as well as flavorings and occasionally dough conditioners. Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).
Bread machine. Wikipedia.
A bread machine or breadmaker is a home appliance for baking bread. It consists of a bread pan (or "tin") with a paddle mounted in the center, in a small special-purpose oven, with a control panel. While most bread machines have different cycles for different kinds of dough (including straight white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves baked in the oven), many also have a timer to allow the bread machine to activate without operator attendance.
The first breadmaker was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic). A decade later they had become popular in the United Kingdom, Australia and the United States. While not viable for commercial use due to the fixed loaf shape and the limited duty cycle, bread machines often produce the best results when dealing with kneaded doughs.
To create a loaf of bread, ingredients are measured into the bread pan in a specified order (usually liquids first, with solid ingredients layered on top) and the pan is then placed in the breadmaker. The order of ingredients is important because the instant yeast used in breadmakers is activated by contact with water, so the yeast and the water must be kept apart until the program starts.
The machine takes a few hours to make a loaf of bread, first by turning the ingredients into dough using the paddle, proofing the loaf utilizing ideal temperature control, then baking the loaf. Once the bread has been baked, the pan is extracted from the breadmaker and the bread freed from the pan. The paddle, now at the bottom of the loaf, is removed, leaving a small paddle-shaped indentation or hole. The shape of the finished loaf is often considered unusual, with many early bread machines producing a vertically-oriented, square or cylindrical loaf very different from commercial breads; however, more recent units generally have a more traditional-appearing horizontal pan.
Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5lb/700g units, and the majority of recipes are written for that capacity; however, 2lb/900g units are not uncommon as well. Packaged bread mixes are available, specifically designed for breadmakers, containing premeasured ingredients including flour and yeast, as well as flavorings and occasionally dough conditioners. Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).
How to make bread with a breadmaker machine - this recipe applies to the following model: Sunbeam 5891 2-Pound Programmable Breadmaker
Take a measuring cup. Pour water in the cup to the measure of "1 cup and 2 grades". Pour the water in the breadmaker container, add olive oil - approximately 1 tablespoon.
Dry the measuring cup with a cloth. Add "3 and 1/3 grades" of flour to the measure cup. Add a little of flaxseed flour.
Pour the flour from the measuring cup to the metal container of the breadmaker. Put the container in the breadmaker machine.
Make a central indentation in the flour in the metal cup. Add 1/2 teaspoon of salt in the indentation. Add 1 and 1/2 teaspoon of yeast in the indentation.
Press "start". Remove the cup after the beeping signal (after approximately 3 hours).
References:Bread machine. Wikipedia.
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