Crusty Flat Bread - Annabel Langbein – Recipes. Place warm water in a large mixing bowl (a bread maker or electric mixer with a dough blade is ideal if you have one).
Sprinkle yeast over the water and allow to stand for 2 minutes. Mix in the mashed potato and the ¼ cup olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl. Turn the dough onto a lightly floured board and using lightly oiled hands knead about 30 times (or for 3-4 minutes on the dough cycle of a bread maker).
Place the dough into a lightly oiled bowl. When you’re ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat oven to 220˚C. Slide the baking paper with the dough on it off the tray and onto the preheated baking stone. Repeat with the other ball of dough. Yeast bread. 2 Ingredient Pizza Dough Recipe - Dinner. Brioche - Tang Zhong Method. Learning the Tang Zhong method has always been on my list.
The Tang Zhong method (also known as water roux method) was introduced by Japanese author, Yvonne Chen. A method basically using a slightly warm water roux (a combination of water and bread flour) which helps generate a light and tender loaf of bread. Her book ‘The 65º Bread Doctor’ popularized the method and revealed the secret to produce a soft and fluffy loaf.
The method of mixing water and flour sounds simple right? But knowing my history with yeast, it would be very easy to go wrong. I share with you a very special guest post from my Anglo-Swiss friend, Rosa from Rosa Yummy Yums. Take it away, Rosa. At the moment, I regularly receive e-mails from bloggers who ask me to write posts for them. This Friday, I am extremely thrilled to present you with my most recent edible “coup de coeur” and I wish to warmly thank Anuradha for opening the doors of her lovely platform to me. . - Louis Bromfield, American novelist (1896-1956) 1. 3. Bread 101: Olive Oil Bread. Bread 101 is tackling a simple and everyday bread today.
Great when served with a bowl of pasta, a hearty soup, a chunk of meat or a simple stew. What I like about this versatile bread is that all the ingredients will be already be in your pantry. This is the Olive Oil Bread. Olive oil produces a nice soft crumb and a tender crust, making this one of the most versatile breads to make. Try an additions and combinations of your choice: olives, fresh herbs, garlic, cheese or even sun dried tomatoes. Our guest today is Nancy, from Spicie foodie, a photographer extraordinaire currently living in Europe. Take it away, Nancy. Hi Baker Street readers, I’m Nancy and I blog at Spicie Foodie. While I don’t consider myself a master baker like our talented host Anuradha, tackling a basic yeast bread is a walk in the park. Why is yeast so intimidating to so many of us?
I personally found a few steps or tips that helped get me get over my fear of yeast. Easy Olive Oil Bread 1. 2. 3. Recipe type: Bread. Homemade Olive Garden Breadsticks. We LOVE bread in my home!
When I saw this recipe for Homemade Olive Garden Breadsticks, I definitely wanted to give them a try. These breadsticks are so good, and pretty easy to make! They would make a GREAT side dish to your meal! Pin It By Chef in Training February 17, 2012 We LOVE bread in my home! Ingredients Print This Recipe1 1/2 cups warm water 1 packet active dry yeast 4 1/4 cups all purpose flour 2 Tbsp. unsalted butter melted2 Tbsp. sugar 1 Tbsp. salt Instructions In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered.
Enjoy! Recipe from: Full Bellies. Linking up to these parties and here. Homemade Breadsticks. One thing my mom does for my siblings and I still to this day (yes, I am married and have 2 kids) is make a dinner for our birthdays.
No matter how old we get, it is something we look forward to. We live just an hour away from my parents, so the drive is never too far. My sister had her birthday last month and we all went to my parents place to celebrate. One reason I love to go home is for my mom’s cooking. She was my inspiration behind this blog. 1 Tbsp yeast 1-1/2 cup warm water 3 cup flour 2 Tbsp sugar 1-1/2 tsp. salt 1/2 cup butter, melted garlic salt dried parsley fresh grated Parmesan cheese Activate yeast in the warm water to get it happy and ready to make our bread rise. Let dough rise for 30 minutes.
Preheat oven to 375 F. Combine Melted butter, garlic salt and dried parsley and pour into a cookie sheet. Divide dough into 12 pieces. Roll out each piece into long strips. Bake at 375 F for 18 minutes. Enjoy! Linking up to these parties and here. My Favorite Pizza Dough. (note: I’ve edited this recipe since originally posting it here in 2008.
Enjoy!) 3 1/2 cups all purpose flour (original recipe had 1 3/4 cups white flour and 1 1/2 cups whole wheat flour)1/4 cup olive oil (original recipe had 2 tbsp oil)1 1/3 cup warm water1 packet yeast (1/4th oz)2 tsp sea salt In a mixing bowl, combine the warm water and yeast. Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour. After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. **You could also make this dough without an electric mixer…..just knead by hand for about 8 minutes and then follow above steps! Try it for cheesy zucchini pizza, pear gorgonzola flatbread and classic margarita pizza with mushrooms and goat cheese! No Knead Bread: so easy a 4-yr old can make it!
Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it!
It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it.
Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: No Knead Focaccia. As you’ve probably noticed by now, I have a thing for unleavened bread, especially unleavened bread made in the wok using a highly unlikely Uyghur noodle dough recipe.
I’ve turned that into chapatis, tortillas, pierogies, spaghetti, medieval dumplings and ravioli. I keep a ball of it in the fridge at all times, just as others might keep, say, a tube of Pillsbury Crescent Roll dough or a jar of Velveeta. Now, although I still have my softball sized lump of Uyghur dough in the fridge (made lovelier by using the leftover whey from last week’s foray into cheese making), I wanted to celebrate the fact that neither I nor Doug is working this weekend.
You have no idea how rare an occurrence this is. Usually I’m away, and sometimes if I’m not, he is. This weekend, we are both at home and we’re honouring this by barely leaving the house, drinking a ton of coffee, watching Ancient Aliens (Mayan Prophesy! And that pizza got me thinking. Pizza here, the edible kind, doesn’t come cheap. The Dough. Rosemary & Garlic Focaccia. Let’s get decadent!
Ok, so maybe not really decadent. It’s just simply bread with a foreign sound to it. I do notice that a lot of people get intimidated when it comes to cooking outside their normal repertoire, especially when it’s something in a foreign language. There’s really no need for that, it’s so incredibly simple. I do it all the time, I even write this blog in my second language! This focaccia hits all the right spots for me. As Julia Child put it so beautifully, “If I can do it, you can do it.
Ingredients: 3 1/2 cups flour 1 tbsp yeast (I use instant) 2 tbsp honey (or sugar) 2 tsp salt (I like it a little salty, you can use less) 2 or 3 garlic cloves coarse sea salt 1 cup water rosemary 3 tbsp oil Optional: red onionOptional: black olives, sliced Directions: Now you can do it all by hand, just mix things up and start kneading. First off, grab a really big bowl and lightly oil it. Measure 3 and a half cups plain white flour. Add the oil, honey and pulsate. The water. Now wait. Cheese Pinwheel Rolls.
Sooner or later, all my conversations inevitably turn to food.
Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. Cheese Pinwheel Rolls. Crusty Bread.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery.
That's all I know. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water.
That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Holy cow! Artisan Bread in Five Minutes a Day & Back to Basics ~ tips and techniques to create a great loaf in 5 minutes a day. Note that there is an updated version of this post, click here to view. Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect their loaves. First I’d like to say welcome to the site and thank you for trying the bread. As I bake through the basic Master recipe from ABin5 I will try to answer some of the most frequently asked questions and also introduce you to a few new pieces of equipment I’ve recently started to use that make the whole experience just a little easier.
The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. *If you use cake yeast you will need 1.3 ounces. Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No&Kidding - StumbleUpon. What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it?
Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. Among the most popular have been Jim Leahy's No-Knead Bread and Jeff Hertzberg and Zoe Francois' Artisan Bread in Five Minutes a Day. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking This bread is very versatile, also. 1. 2.