Comments on: How do you make bread without a bread machine and without bread flour? http://www.breadbusiness.com/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/ Your Bread Ressources Right Here Tue, 22 Nov 2011 10:22:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ritu http://www.breadbusiness.com/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/comment-page-1/#comment-4619 Ritu Sun, 19 Jul 2009 06:51:59 +0000 http://www.breadbusiness.com/570/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/#comment-4619 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.<br><b>References : </b><br> 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 :

]]> By: violet http://www.breadbusiness.com/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/comment-page-1/#comment-4618 violet Sun, 19 Jul 2009 06:22:59 +0000 http://www.breadbusiness.com/570/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/#comment-4618 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. ----<br><b>References : </b><br> 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.
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References :

]]> By: golgafrincham http://www.breadbusiness.com/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/comment-page-1/#comment-4617 golgafrincham Sun, 19 Jul 2009 05:58:59 +0000 http://www.breadbusiness.com/570/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/#comment-4617 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.<br><b>References : </b><br> 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 :

]]> By: KiwiEyes http://www.breadbusiness.com/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/comment-page-1/#comment-4616 KiwiEyes Sun, 19 Jul 2009 05:42:59 +0000 http://www.breadbusiness.com/570/how-do-you-make-bread-without-a-bread-machine-and-without-bread-flour/#comment-4616 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<br><b>References : </b><br>http://americanfood.about.com/od/pizzaandbreads/r/No_Knead_Bread.htm 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

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