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In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.
Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour. ½ teaspoon fine sea salt or table salt. ½ teaspoon instant or bread ...
Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled ...
3. Turn the dough out onto an oiled surface and press to deflate. Cut the dough into 12 pieces and roll into balls; transfer to the remaining 2 baking sheets and brush with the oil used to roast the potatoes. Let stand in a draft-free spot until nearly doubled in bulk, 1 hour. Fan 3 potato slices on the top of each roll and brush with more oil. 4.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold.
Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor. Sandwich roll: Yeast bread Mexico: A soft, white bread generally used for making sandwiches called tortas. Sangak: Sourdough: Iran
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