July
18
How do you make bread without a bread machine and without bread flour?
I am looking for a good simple bread recipe for plain white bread that doesn’t require using a bread machine or bread flour. Can anyone give me a good recipe?
This is simple, traditional "french" bread recipe:
3 cups flour (all-purpose is best) (between 12 and 13 ounces / 350g)
1 cup water (8 ounces / 225g)
1 teaspoon salt (6g)
1 teaspoon yeast (4g)
Mix all together, and knead 15-20 minutes until dough passes "window-pane" test. Cover, let rest/rise approx 30 minutes (longer if you keep your house very cool. Punch down, cover, let rise again approx 30 minutes. Divide in half, and shape into baguettes (or make a single loaf or boule). Preheat oven during this final rise — baguettes 500F/ 260C, or 350F/175C. Bake baguettes about 5-7 minutes, or loaf 30-45 minutes. Baguettes should come out with a very crispy brown crust and soft crumb, loaf will have a dark golden to brown crust. If you have an oven probe, the internal temp should be 205-210F/96-98C. You can pull them at 190F/88C, but you will have a less flavorful crust.
July 19th, 2009 at 12:42 am
Here you go! Here’s a no-knead recipe for French bread that uses all-purpose flour. Looks better than the recipe I currently use, so I’ll probably switch!
The ingredients list is short:
1 1/2 cup tepid water plus 1 tablespoon
1/4 tsp dry active yeast
1 1/4 tsp salt
3 cups all-purpose flour
cornmeal as needed
References :
http://americanfood.about.com/od/pizzaandbreads/r/No_Knead_Bread.htm
July 19th, 2009 at 12:58 am
This is simple, traditional "french" bread recipe:
3 cups flour (all-purpose is best) (between 12 and 13 ounces / 350g)
1 cup water (8 ounces / 225g)
1 teaspoon salt (6g)
1 teaspoon yeast (4g)
Mix all together, and knead 15-20 minutes until dough passes "window-pane" test. Cover, let rest/rise approx 30 minutes (longer if you keep your house very cool. Punch down, cover, let rise again approx 30 minutes. Divide in half, and shape into baguettes (or make a single loaf or boule). Preheat oven during this final rise — baguettes 500F/ 260C, or 350F/175C. Bake baguettes about 5-7 minutes, or loaf 30-45 minutes. Baguettes should come out with a very crispy brown crust and soft crumb, loaf will have a dark golden to brown crust. If you have an oven probe, the internal temp should be 205-210F/96-98C. You can pull them at 190F/88C, but you will have a less flavorful crust.
Since this recipe contains no fats, sugars, or eggs, the bread will not "keep" for long, so you should try to eat it within 1 day.
References :
July 19th, 2009 at 1:22 am
Beer Bread
3 cups flour (Has To Be sifted or bread will be hard) or 2 cups white flour, 1 cup whole wheat
3 tsp baking powder (omit if using Self-Rising Flour)
1 tsp salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/4 cup melted butter (can add crushed garlic, black pepper and thyme)
Optional: 1 cup Cheddar cheese
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
—-
References :
July 19th, 2009 at 1:51 am
This is simple, traditional "french" bread recipe:
3 cups flour (all-purpose is best) (between 12 and 13 ounces / 350g)
1 cup water (8 ounces / 225g)
1 teaspoon salt (6g)
1 teaspoon yeast (4g)
Mix all together, and knead 15-20 minutes until dough passes "window-pane" test. Cover, let rest/rise approx 30 minutes (longer if you keep your house very cool. Punch down, cover, let rise again approx 30 minutes. Divide in half, and shape into baguettes (or make a single loaf or boule). Preheat oven during this final rise — baguettes 500F/ 260C, or 350F/175C. Bake baguettes about 5-7 minutes, or loaf 30-45 minutes. Baguettes should come out with a very crispy brown crust and soft crumb, loaf will have a dark golden to brown crust. If you have an oven probe, the internal temp should be 205-210F/96-98C. You can pull them at 190F/88C, but you will have a less flavorful crust.
References :