Cooks Note How To Prepare Yeast Breads Recipes
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!
Provided by Nagi
Number Of Ingredients 5
Steps:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
- Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
HOME-STYLE YEAST BREAD
Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide in half. Shape into loaves and place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
More about "cooks note how to prepare yeast breads recipes"
HOW TO BAKE THE BEST YEAST BREADS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
- Proof the Yeast. Yeast feeds on sugars and starches in the dough. And when it grows, it produces carbon dioxide that makes your dough rise. Yeast is a living organism; it's also very sensitive.
- Combine Ingredients and Mix Well. Combine the liquid and proofed yeast at the bottom of a mixing bowl. Add flour and salt. Some of the best breads are "lean doughs," consisting simply of flour, water, yeast, and salt.
- Knead the Dough until Smooth and Soft. Using a plastic bowl scraper, wooden spoon, or your hands, scrape the dough onto a liberally floured work surface.
- Let the Dough Rise until Doubled. Set the dough aside until it has doubled in size -- this can take between 45 minutes and two hours, as enriched doughs take longer to rise.
- Place Bread in a Greased Loaf Pan. Or for a round loaf, on a baking sheet. If you're topping loaves with seeds, now is the time to do it. Cover with a damp towel and let the dough rise again until nearly doubled while you preheat the oven.
- Bake the Bread. Most bread is baked in a moderate oven, 350 degrees F (175 degrees C). Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped.
- Cool the Bread. This is the most overlooked step in the bread-making process. Cool the loaves in their pans for about ten minutes before removing the pans.
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- Choose a Yeast Bread Recipe. Our 15 Best Bread Recipes Will Absolutely Cure Your Carb Cravings. The first step in learning how to make bread is to choose your bread type.
- Choose a Bread Yeast. It might seem like a basic question, but what is yeast? It's essential to know about this ingredient for successful yeast breads.
- How to Proof Yeast. To make sure your bread rises, you must activate (proof) the yeast. Follow these tips on how to proof yeast: Use the yeast before the expiration date on the package and keep any opened yeast in the refrigerator.
- Prepare Your Bread Dough. To get your bread dough ready for kneading, follow the instructions in your bread recipe, keeping these tips in mind.
- Knead the Bread Dough. For many bakers, one of the best things about yeast bread recipes is kneading the dough—it can be a soothing and satisfying process.
- Shape the Dough. Shape the bread dough into a ball and place it in a greased bowl ($7, Walmart) that's twice as large as the ball of dough. Turn the dough over to grease the surface, keeping it from drying.
- Let the Dough Rise. A lot is happening as your bread rises. The yeast is multiplying and creating carbon dioxide bubbles, and the gluten is reinforcing the bread's structure as it balloons in size.
- Bread Dough's Second Rise. Once your loaf is shaped and in a pan (more on this below), cover the dough and let it rise again in a warm place. This time, let it rise just until it nearly doubles in size.
- Bake and Cool Bread. Place the loaf of unbaked bread in a preheated oven and bake until the bread sounds hollow when lightly tapped with your finger.
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