FOOLPROOF IRISH SODA BREAD
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
- Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
- Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
- Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.
FOOLPROOF WHEAT BREAD
Make and share this Foolproof Wheat Bread recipe from Food.com.
Provided by my kids mom
Categories Yeast Breads
Time 1h20m
Yield 4 loaves, 64 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
- combine hot water and 7 cups whole-wheat flour in mixer. Mix on low speed until well blended.
- Add salt, oil, and honey. Continue to mix until well blended.
- Add 1 more cup wheat flour and potato flakes or oatmeal. Add yeast mixture. (Can also use instant yeast without water). Blend thoroughly. -The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
- Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.).
- -If using white wheat, there is no need to use white flour. If using red wheat, then definitely use the white flour for a lighter bread. I usually knead on low for 10 minutes.
- oil hands and mold into 4 loaves on oiled counter.
- Place in oiled pans (pam works too) and let rise just to the top of the pans. (if it rises too much it will create an air bubble underneath the crust).
- Bake at 350 for 35-40. -I tend to only bake for 30-35 minutes. Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
- Remove from pans to cool.
- brush tops with butter.
Nutrition Facts : Calories 112.9, Fat 2.8, SaturatedFat 0.4, Sodium 220.1, Carbohydrate 20.2, Fiber 2.1, Sugar 3, Protein 3
HOMEMADE GARLIC BREAD
Garlic bread has never been easier with this recipe!
Provided by Katie Clark
Categories Bread
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 425
- Slice loaf in half
- Combine butter with garlic, oregano, and parmesan
- Spread evenly on each side of the loaf of bread
- Bake for 10-12 minutes, or until browned and delicious
Nutrition Facts : Calories 123 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 222 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FOOLPROOF WHEAT BREAD (6 LOAVES)
Make and share this Foolproof Wheat Bread (6 Loaves) recipe from Food.com.
Provided by my kids mom
Categories Yeast Breads
Time 1h5m
Yield 6 loaves
Number Of Ingredients 8
Steps:
- Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes. (Add 1 tsp sugar to help it work faster.
- Combine hot water and 10 cups whole wheat flour in mixer. Mix on low speed until well blended.
- Add salt, oil, and honey. Continue to mix until well blended.
- Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
- Add yeast mixture.
- Add 6 cups white flour. Knead on low speed for 6 minutes. Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
- Oil hands and mold into 6 loaves on oiled counter. Place in oiled pans and let rise just to the top of the pans.
- Bake and 350 for 35-40 minutes Remove from pans to cool.
- Brush tops with butter.
- Notes: Sugar or molasses may be used instead of honey.
- Only let rise to tops of pans, it will rise more in the oven when baking. If it rises too much it will create an air bubble between the bread and the crust.
- Use smaller size pans, the bigger ones will not work as well.
Nutrition Facts : Calories 1758.8, Fat 43.4, SaturatedFat 6.6, Sodium 3526.2, Carbohydrate 316.5, Fiber 45.8, Sugar 48.1, Protein 52.4
FOOLPROOF BREAD RECIPE
This recipe requires some commitment time wise, but if you remember that whilst it's in the fridge or whilst it's proofing you can go about your business as usual, then the actual time spent on the bread is minimal. This recipe is also scalable - should you want to scale up or scale down the amount of dough here are the percentages: Changeable amount - Flour, Yeast =2% total weight of flour, Salt = 2% total weight of flour, Water = 60% - 65% total weight of flour (1g = 1ml). Whilst some people may want to reduce the salt because of health reasons, the salt acts an as inhibitor and stabiliser of the yeast during the proofing period, and is actually an essential ingredient in the bread. Try eating the bread with other foodstuffs that have are low in salt instead of altering the bread recipe. Once you feel you've mastered this recipe you can try it with a 50% whole wheat 50% white flour mix (though you may need to add more water as whole wheat is more absorbent). I would also encourage you to experiment with water percentages. 60% hydration would be a normal/dry loaf with quite a tight crumb, whereas 80% hydration (not recommended for hand mixing) would be like a Ciabatta.
Provided by Gregorio
Time 5h10m
Yield Makes 1 medium/large loaf
Number Of Ingredients 4
Steps:
- Measure the water and weigh out the flour, salt and yeast, taking care not to allow the yeast and salt to touch, as this will kill the yeast. I use Instant yeast, but if you use active yeast make sure to premix it with lukewarm water to activate it.
- Mix all ingredients in a bowl until a dough has formed, then knead for 5-10 minutes. By the end time the dough should be soft and slightly sticky. Take note: If you can't stand the sticky dough on your hands DO NOT add extra flour, as you will end up with a dry, dense bread - wetting your hands will help.
- Put the bowl of dough in the fridge for at least 8 hours (preferably overnight). This step is called retardation, since the cooler temperature slows down the yeast reaction but allows the flavour to continue developing.
- Take the dough out of the fridge and let it rise for around 3 hours (2 1/2 if it's a very warm day). If you're like me it can be tempting to shorten the proofing time, but underproofing will result in an ugly loaf that tears along the sides when you put it in the oven.
- As the 3 hours are coming to a close, thoroughly clean a section of work surface, and use a silicon brush to lightly oil it with any flavourless oil (I use sunflower oil). In addition prepare a baking sheet by covering it with baking parchment and sieving a liberal amount of flour (semolina flour if you have it) onto the parchment. Don't put the flour away, you'll need it in a second.
- Deflate the dough on the section of oiled work surface and shape it until it is roughly the shape you want. Once you have achieved the shape you would like sprinkle a handful of flour onto the work surface and roll the dough in it until it is covered.
- Place the dough seam side down onto the baking tray and cover with a clean, linen tea towel to rise for a further 1hr 30 (1 hr if it's a very warm day). 20 minutes before the time is up preheat the oven to 230 degrees Celsius.
- Once the second proofing time is up, remove the tea towel and use a sharp knife (or serrated, if you prefer) to score three diagonal lines about 1/4 inch deep widthways across the bread, wetting the knife between each score. Try to be gentle with the dough so you don't deflate it.
- Do your final shaping of the dough, (gently use the palm of your hands to shape the sides of the dough) then place the bread into the middle shelf of the oven, immediately turning the heat down to 200 degrees Celsius. Set the timer for 40 minutes.
- Once the bread is done, take it off the baking parchment and put it onto a wire rack to cool for 20 minutes, making sure not to burn yourself.
- Enjoy!
More about "foolproof bread recipes"
FOOLPROOF ARTISAN NO KNEAD BREAD - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
4.8/5 (10)Estimated Reading Time 4 minsServings 1Total Time 12 hrs 45 mins
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD …
From jamieoliver.com
FOOLPROOF FRENCH BRIOCHE BREAD RECIPE - AMY TREASURE
From amytreasure.com
5 MINUTE FOOLPROOF HONEY BEER BREAD | JULIE BLANNER
From julieblanner.com
GRANDMA'S PERFECT HOMEMADE BREAD RECIPE | THE RECIPE …
From therecipecritic.com
SOFT WHITE BREAD RECIPE - BAKING A MOMENT
From bakingamoment.com
EASY PEESY FRENCH BREAD RECIPE – FOUR INGREDIENTS, …
From mymundaneandmiraculouslife.com
FOOLPROOF ARTISAN NO KNEAD BREAD RECIPE - FOODTASIA
From foodtasia.com
FOOLPROOF WHITE BREAD - THE HAPPY FOODIE
From thehappyfoodie.co.uk
FOOLPROOF WHOLE WHEAT ARTISAN BREAD - HOME BAKING
From homebaking.org
THE ULTIMATE BREAD MACHINE COOKBOOK: FAMILY RECIPES FOR …
From amazon.ca
Reviews 80Format Kindle EditionAuthor Tiffany Dahle
BREAD MACHINE FOOLPROOF RECIPES: WITH BASIC STEPS OF BREAD MAKER ...
From amazon.ca
Reviews 1Format PaperbackAuthor Susana Macedo
FOOLPROOF BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NO KNEAD ARTISAN BREAD RECIPE (CRUSTY BREAD IN DUTCH OVEN)
From foolproofliving.com
EASIEST, FASTEST, FOOLPROOF FRENCH BREAD • AMY OF ALL TRADES
From amyofalltrades.com
FOOLPROOF BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOOL PROOF NO KNEAD CRUSTY BREAD - THE LONDONER
From thelondoner.me
FOOL PROOF BANANA BREAD - QUICK-E-RECIPES.COM
From quick-e-recipes.com
FOOLPROOF BREAD RECIPE ARCHIVES - LACUNA BAKERY
From lacunabakery.com
HOW TO MAKE EASY, FAST, FOOLPROOF BREAD FROM SCRATCH
From jezebel.com
FOOLPROOF BREAD RECIPE | ILLUSTRATED MAMA BLOGS
From illustratedmama.wordpress.com
HOMEMADE BAGELS | JAMIE OLIVER RECIPES
From jamieoliver.com
BREAD ARCHIVES (FOOL-PROOF BREAD RECIPES) - A SPICY PERSPECTIVE
From aspicyperspective.com
FOOLPROOF HOMEMADE BREAD - THE CHOPPING BLOCK
From thechoppingblock.com
7 BEGINNER BREAD RECIPES TO START BAKING AT HOME | KITCHN
From thekitchn.com
FOOLPROOF SURVIVAL BREAD RECIPE WITH INGREDIENTS YOU …
From simplysurvival.com
FOOLPROOF SALT-RISING BREAD RECIPE | MYRECIPES
From myrecipes.com
FOOLPROOF BREAD RECIPE | RECIPE | FOOLPROOF BREAD RECIPE, BBC …
From pinterest.ca
HOMEMADE BREAD WITH BREWER'S YEAST (THE FOOLPROOF RECIPE!)
From mylovefor-homemadebread.com
FOOL PROOF BREAD MACHINE BREAD: ONLY 5 INGREDIENTS! - THE KIM SIX …
From thekimsixfix.com
FOOLPROOF SOFT FRENCH BREAD – THE COMFORT OF COOKING
From thecomfortofcooking.com
FOOLPROOF WHITE SANDWICH BREAD - TASTYBAKINGS.COM
From tastybakings.com
MY GO-TO SOURDOUGH BREAD RECIPE - BLESS THIS MESS
From blessthismessplease.com
18+ EASY HOMEMADE BREAD RECIPES ANYONE CAN MAKE
From foolproofliving.com
THE FOOLPROOF BANANA BREAD RECIPE! | BEING MAJDY KHAN
From beingmajdykhan.com
BEST SODA BREAD RECIPES | MARTHA STEWART
From marthastewart.com
MY FOOLPROOF FOOD PROCESSOR BREAD - BEAUTY COOKS KISSES
From beautycookskisses.com
SIMPLE HOMEMADE BREAD RECIPES – FOOLPROOFBAKING
From foolproofbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love