Bread Making Lesson Four Of Four

Ingredients

1 (in which we get a little 1 fancy)	Advertisements

Preparation
 
First, let s review the basic recipe for one loaf of "plain" white
bread --

3 c all-purpose flour 1 pkg yeast 1 1/4 c liquid (water or
milk...milk recommended) 1 egg (optional but recommended) An egg can
be added for extra flavor and nutrition; it softens the crust and
gives the interior a finer crumb. 1 teaspoon salt (optional but
recommended) 1 tablespoon sugar (optional but recommended)

Mix about three minutes until dough does not stick to floured fingers.
Knead for no less than 10 minutes; cover with towel and let it rise
in a warm (75 - 80 F) place for about an hour, or until it has about
doubled in size; punch it down; let it rest about 15 minutes; place
in greased bread pan; cover; let it rise about another hour; bake at
400 degrees for 25 to 30 minutes or until it sounds "hollow" when
thumped; remove from pan; let cool.

To make 2 loaves, simply double everything EXCEPT the yeast.

Now, for a couple of variations on a theme:

Rye bread -- instead of 3 cups of all-purpose flour, use 2 cups of
all- purpose and 1 cup of rye flour (available at a health food
store)...add 2 tablespoons of caraway seed to the dough...use
buttermilk instead of plain milk or water...add 1/3 cup of light
molasses to the dough...omit the sugar...the egg is still
optional...instead of baking in a bread pan, shape into a round ball
and bake on a lightly greased cookie sheet. Reduce the baking
temperature to 350 degrees...baking time may be 5 - 10 minutes
longer...(One loaf).

Whole wheat bread -- increase sugar to 1 1/2 tablespoons...use 1 1/2
cups of all-purpose flour and 2 cups of whole-wheat flour...use milk
instead of water...add 1/4 cup of butter or margarine...add 1/2 cup
molasses...the egg is still optional. The method is the same except
the baking time may be 5 - 10 minutes longer.

For the above two variations, do NOT be tempted to use ALL rye flour
or ALL whole-wheat flour. Those flours do not have enough gluten in
them for proper rising action, so you MUST use some all-purpose
flour, otherwise your finished product will be very heavy and close
textured.

For high-altitude baking (above 5,000 feet), use 1/2 the yeast. Yeast
dough rises faster at high altitudes.

A "perfect" loaf of bread should:

o Have a well-browned, evenly rounded top o Have a soft and moist
interior, easily pulled apart o Have a uniform color o Have an even
texture -- holes are small and uniform in size from top to bottom

To keep bread fresh, wrap each cooled loaf in foil or plastic wrap,
or seal in a plastic bag; store in a cool, dry cupboard or bread box.
Bread may be stored in the refrigerator but it goes stale more
quickly.

Bread keeps in the freezer for up to 3 months if tightly wrapped in
foil, heavy-duty plastic wrap, or freezer wrap, or sealed in plastic
bags. Always make sure to press out as much air as possible.

Well, that s about it, li l buckaroos. Don t be afraid to experiment
~ Add raisins, nuts, cheese, finely diced and lightly sauteed onions,
or anything else you can think of to the dough. Add green food
coloring for St. Patrick s day! Add a squid or two...play around
with using different liquids...a friend of mine recently told me she
was baking a cake and ran out of milk, so she substituted baby
formula...said it was the best cake she d ever made! Play around with
different shapes...knots, pinwheels, crescents, rolls, etc. Use your
imagination! Make a heart-shaped loaf of bread for Valentine s day or
a birthday! Tell us about your successes, give your not-so-valiant.

Bread from scratch -- lesson four

 

 
Servings: 4

 

Bread Making Lesson Three Of Four
Hello once again, all you li l ol bread makers! Ready for lesson three? First, let s review the basic recipe: 3 cups all purpose flour 1 package yeast 1 1/4 cups water Mix, knead, let rise, punch down, let rise, bake. Hopefully you ve tried a coup (Upload by user)

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TAG: bread, pudding, mixture, whites, sugar, ,

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TAG: bread, pudding, sauce, ,

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TAG: pudding, bread, ,

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TAG: bread, pudding, syrup, raisins, sugar, ,

Bread Pudding With Bourbon Sauce 1
With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and b (Upload by user)
TAG: bread, sauce, minutes, bourbon, pudding, degrees, allow, sugar, butter, ,

Bread Pudding With Bourbon Sauce
With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and b (Upload by user)
TAG: bread, sauce, minutes, bourbon, pudding, degrees, allow, sugar, butter, ,

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TAG: minutes, sauce, vanilla, pudding, bread, ,