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You can use 1 cup of bread flour in the sponge in step 1 OR save it for the remaining dough in step 2. If using 1 cup (130g) of bread flour in step 2, you’ll also need the 1/3 cup (43g) of whole wheat flour. Honey: Honey produced the best tasting bread. In a pinch, you can use regular granulated sugar or brown sugar.
Now take 3 tablespoons of the measured flour and 1/2 cup of the water; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, the ...
Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes. Add 1/2 of the whole wheat flour, along with the olive oil and salt. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat ...
Fit your stand mixer with a dough hook. Measure out flour, vital wheat gluten, and instant dry yeast into the bowl and mix until combined. Pour in very warm water (between 120°F and 130°F) and mix for one minute. The water needs to be hot enough to activate the yeast but not so hot that it kills it.
Preparing Yeast and Dough. Activate Yeast: First, warm the water and milk to 105°-115°F and pour into the bowl of a stand mixer. Stir in the honey and yeast. Then, set aside for 5-10 minutes until the mixture has become frothy. Mix in Remaining Ingredients: Add the salt, melted butter and flour to the bowl.
Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F. Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer.
Cover and let sit at room temperature for 2 hours. Whisk 2 tablespoons water with the instant yeast in a small bowl until the yeast is dissolved. Add to the bowl of a stand mixer fitted with a ...
Place each log into a lightly greased loaf pan, or onto a lightly greased or parchment-lined baking sheet. Tent the loaves with lightly greased plastic wrap, and let them rise for 30 minutes. While the loaves are rising, preheat your oven to 375°F. Uncover the bread, and bake it for about 30 minutes, until the crust is golden brown.
Warm water, butter and molasses. Combine them in a saucepan over medium heat until butter is just melted. Cool to 120-130°F, about 5 minutes. Combine with whole wheat flour and salt. Add liquids, some whole wheat flour and salt to mixer bowl and combine to make a wet bowl. Knead while adding remaining flour.
Remove the bread from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it. Store the bread, tightly wrapped in plastic, at cool room temperature for 2 to 3 days; freeze for longer storage.
Liquid ingredients. Add melted butter, honey, evaporated milk and salt in a large bowl. Pour the yeast mixture once bubbly and mix. Measure the flour. Then add 3 cups flour (and wheat gluten if using). Knead with your hands or use a bread hook in a stand mixer. Keep adding 1 cup flour in at a time and mix.
Instructions. In a bowl, mix together warm milk, olive oil (or butter), honey, salt, and yeast. Let it sit for a few minutes until it starts to foam. In a stand mixer bowl, add the whole wheat flour and the yeast mixture. Using a dough hook, mix at low speed for about a minute, then increase to medium speed and mix for 4-5 minutes.
Dotdash Meredith Food Studios. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.
In a Stand Mixer of Mixing bowl: Add 4.5 cups wheat flour and yeast to the bowl and stir to combine. Add warm water and mix. Cover and allow to rest for 15 minutes. Add: Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well. Knead: Add 1 ½ cups of flour and mix.
Instructions. Add water, yeast, sugar, wheat gluten, salt, dry milk, oil, vinegar, potato flakes, and 4 cups of flour to the bowl of a stand mixer with a dough hook attachment. Mix on low for 10-12 minutes (this is machine kneading). After the mixing time, add additional flour, 1 tablespoon at a time.
Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350°. Bake until golden brown, 40-45 minutes.
Mix the yudane ingredients in a small heat-proof bowl until a paste forms. Cover and set aside. Mix – 2:00 p.m. Cut the butter into ½-inch pats and let warm to room temperature. To the bowl of a stand mixer with the dough hook attachment, add the flour, water, egg, olive oil, honey, salt, ripe levain, and yudane.
Grind your own whole wheat flour. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, until it's crowned about 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil ...
Pour the batter into a greased 9×5-inch loaf pan. Bake at 325 for 75 to 90 minutes or until a toothpick comes out clean. Cool the loaf on a wire rack. To remove the banana bread from the pan, run ...