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Ingredients. 1¾ cup buttermilk , cold. 1 egg. Zest from 1 orange. 4 cups flour. ¼ cup granulated sugar. 1½ tsp baking soda. 1½ tsp kosher salt. 4 Tbsp butter , cold, diced
One version of the recipe combined banana bread with cookie dough bread, then topped the finished treat with raw, edible cookie dough for a truly dense version of the original snack. Related ...
Cookbook: No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become popular ...
Touton / ˈ t aʊ t ə n / (or toutin) [3] is a traditional dish from Newfoundland, commonly made with risen dough.Although pancakes are rarely made from homemade bread dough in Newfoundland, the memory of regional terms still exists in younger generations, such as the British English term tiffin, meaning "small lunch". [4]
Pre-ferment. A ferment (also known as bread starter) is a fermentation starter used in indirect[1][2] methods of bread making. It may also be called mother dough. A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and ...
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Step 4: Bake. Put the dough in the oven and bake it for 10 minutes—then reduce the heat to 375° and bake the bread for 40 minutes longer. Remove the bread to a cooling rack, and let it rest for ...
To test if your dough has proofed long enough, gently poke it. It should feel soft and supple, and your finger should leave an indent in the dough. If your bread doesn’t see enough proofing time ...