American Sandwich Bread
(Source: Baking Illustrated , pages 74-75)
Makes one 9-inch loaf
This recipe uses a standing electric mixer. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. To promote a crisp crust,we found it best to place a loaf pan filled with boiling water in the oven as the bread bakes.
3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (about 2¼ teaspoons) instant yeast
1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
2. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form as mooth, round ball, about 15 seconds.
3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Coverthe bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.
4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. WIth a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack at set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
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https://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Ingredients for the No Knead Brioche
makes 1 Brioche loaf
250 g French Type 55 flour / all purpose flour / plain flour
100 g fresh dairy butter, melted
70 g water at room temperature
2 organic eggs (medium, about 110 g)
50 g runny honey / 2.5 tablespoons (flower /acacia)
5.5 g / 1 teaspoon salt
3 g / 1 teaspoon instant yeast
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http://www.thebakingwizard.com/unplugged-no-knead-brioche/
Brioche Dough
3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour, plus more for shaping
1 envelope (2 1/4 teaspoons) rapid-rise yeast
1 1/2 teaspoons table salt
6 large eggs, at room temperature
1/2 cup water, at room temperature
6 tablespoons granulated sugar
2 sticks (8 ounces) unsalted butter, melted and cooled slightly, plus soft butter for the rising bowl.
Glaze
1 egg yolk beaten with 1/8 teaspoon salt
Bake the brioche, uncovered for about 50 minutes (sometimes longer), until well-browned and an instant-read thermometer registers an internal temperature of 195 to 200 degrees. Remove from pan and cool completely on a wire rack before slicing and serving, about 2 hours.
Makes 1 large round loaf.
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http://www.peterandrewryan.com/baking/2010/01/almost-no-knead-bread/
almost no-knead bread
makes one delicious loaf. from america’s test kitchen (requires a login).
3 cups unbleached all-purpose flour (15 oz), plus additional for dusting work surface
1/4 tsp instant or rapid-rise yeast (or 1/2 tsp dry active yeast)
1 1/2 tsp table salt
3/4 cup plus 2 Tbsp water (7 ounces), at room temperature
1/4 cup plus 2 Tbsp mild-flavored lager (3 ounces)
1 Tbsp white vinegar
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Hermit 2015_0626
A:
1/8 teaspoon yeast
1/2 cup water
1 cup flour
mix, cover, overnight
B:
2 eggs
1/2 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons brown sugar or maple syrup
1/4 teaspoon yeast
2 ¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
C:
optional -- nuts, raisins, cinnamon
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Classic Baguettes 450F, 25min
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes-recipe
Starter
1/2 cup cool water
1/16 teaspoon active dry yeast or instant yeast
1 cup King Arthur Unbleached Bread Flour
Dough
1 teaspoon active dry yeast or instant yeast
1 cup to 1 1/4 cups lukewarm water*
all of the starter
3 1/2 cups King Arthur Unbleached Bread Flour
1 1/2 to 2 teaspoons salt, to taste
1) Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.
2) If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you're using instant yeast, there's no need to combine it with the water first. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer
3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
4) Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
6) Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
7) With the seam-side down, cup your fingers and gently roll the dough into a 15" log. Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.*
8) Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
9) preheat your oven to 450°F Towards the end of the rising time; if you're using a baking stone, place it on the lowest rack.
10) Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
11) Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.
Yield: Three 16" baguettes.
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Pandoro at kaf
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