Great Bread Recipe
Nov. 17th, 2005 11:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fancytalkI love making bread by hand. There is something fulfilling about the smell of a hand kneaded loaf of bread baking in the oven. I do own a bread machine, but sometimes the results are lacking and often inconsistent. If anyone out there is a bread machine baking guru and would like to give me tips and tricks, feel free. I use mine at least once a week, but when I want really good bread, I knead.
And I have found one of the best bread recipes that I have tried in a long time. It's quite simple and the quality is consistent every time. I did experiment with a loaf in the bread machine. Let's just say, that it takes less time to knead by hand and let rise.
Credit goes to Cooking Light magazine. No idea how long I've had the recipe,
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons
1 1/4 cups warm water (100 to 110 degrees), divided
3 cups all-purpose flour
1 1/4 teaspoons salt
Cooking spray
1 large egg, lightly beaten
1. Dissolve sugar and yeast in 1/4 cup warm water in a large bowl, let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.
4. Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough, punch dough down. Cover and let rest 10 minutes. Roll into a 14x7 inch rectangel on a floured surface. Roll up tightly, starting with a short edge, pressing firmlyl to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down in an 8 x 4 inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
5. Preheat over to 425
6. Uncover dough; gently brush with egg. Bake at 425 for 12 minutes. Reduce oven temperature to 350 (do not remove bread from oven) bake an additional 15 minutes or until loaf sounds hollow when tapped. Removed from pan; cool on a wire rack.
What I've done differently - I accidently added too much sugar in one batch. The bread wasn't much sweeter, but the yeast went crazy.
I also don't use wheat flour, I use spelt or whatever else I happen to have in the cupboard. I did make a whole wheat batch for a friend and it did very well. I don't recommend using mainly rice flour. The bread is too gritty.
I don't use cooking spray for the bowl or the pan. I just wipe everything down with a paper towel coated with oil.
I stopped rolling the bread up because I was tired of the bread unrolling when I cut it. Although I'm thinking about trying an experiment where I stuff the bread with something fun in the roll.
Today I'm experimenting with the dough as a base for burger buns. I threw in an extra rise too. I'll let you know how that turns out when I try a piece for lunch.
And I have found one of the best bread recipes that I have tried in a long time. It's quite simple and the quality is consistent every time. I did experiment with a loaf in the bread machine. Let's just say, that it takes less time to knead by hand and let rise.
Credit goes to Cooking Light magazine. No idea how long I've had the recipe,
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons
1 1/4 cups warm water (100 to 110 degrees), divided
3 cups all-purpose flour
1 1/4 teaspoons salt
Cooking spray
1 large egg, lightly beaten
1. Dissolve sugar and yeast in 1/4 cup warm water in a large bowl, let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.
4. Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough, punch dough down. Cover and let rest 10 minutes. Roll into a 14x7 inch rectangel on a floured surface. Roll up tightly, starting with a short edge, pressing firmlyl to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down in an 8 x 4 inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
5. Preheat over to 425
6. Uncover dough; gently brush with egg. Bake at 425 for 12 minutes. Reduce oven temperature to 350 (do not remove bread from oven) bake an additional 15 minutes or until loaf sounds hollow when tapped. Removed from pan; cool on a wire rack.
What I've done differently - I accidently added too much sugar in one batch. The bread wasn't much sweeter, but the yeast went crazy.
I also don't use wheat flour, I use spelt or whatever else I happen to have in the cupboard. I did make a whole wheat batch for a friend and it did very well. I don't recommend using mainly rice flour. The bread is too gritty.
I don't use cooking spray for the bowl or the pan. I just wipe everything down with a paper towel coated with oil.
I stopped rolling the bread up because I was tired of the bread unrolling when I cut it. Although I'm thinking about trying an experiment where I stuff the bread with something fun in the roll.
Today I'm experimenting with the dough as a base for burger buns. I threw in an extra rise too. I'll let you know how that turns out when I try a piece for lunch.
