Tammy Said:What are some great wholemeal bread recipes?
We Answered:100ml (4 fl oz) warm water
20g (3/4 oz) dried active baking yeast
4 tablespoons bread flour
1 tablespoon caster sugar
175g (6 oz) porridge oats
225g (8 oz) wholemeal flour
1L (1 3/4 pints) warm water
1 1/2 tablespoons salt
75g (3 oz) dark brown soft sugar
150ml (5 fl oz) vegetable oil
1.3kg (3 lb) bread flour
In the mixing bowl of an electric mixer, stir together 100ml warm water, yeast, 4 tablespoons flour and caster sugar. Let stand for about 5 minutes. It will bubble almost immediately.
Measure oats, wholemeal flour, 1 litre warm water, salt, brown sugar and oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour a little at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Divide dough into 6 pieces. Shape loaves, and place in greased 20x10cm (8x4 in) tins. Let rise until dough is 2.5cm (1 in) above rim of tins, usually 1 hour.
Bake at 180 C / Gas mark 4 for 35 minutes, or until tops are browned. Let cool in tins for 10 minutes, and then turn out onto wire racks to cool completely.
Martin Said:Can soya milk be used in bread recipes instead of cows milk?
We Answered:A number of recipes in the book coming with your bread maker 'should' require no milk whatsoever.
But you can also make your own non-dairy 'milk' for yourself with nuts as their base.
It would be much like coconut milk and you can adjust your method for taste.
I would take the nuts of choice and place them in a blender with some water and puree. This method could bring out some interesting results.
I remember some years ago, the dairy industry telling us we could use milk in recipes in place of water to add body and flavour. I think any bread recipe calling for milk, therefore, can have the milk replaced by another liquid of a similar specific gravity (such as water). If a recipe calls for water with skim milk powder, instead of the skim milk powder, why not try using pulverized nuts instead?
Walter Said:Does anyone have yeast bread recipes that are made the conventional way?
We Answered:La Focaccia Italian Grill Focaccia Bread
2 lbs. (about 7 C.) all-purpose unbleached flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry yeast (check the date to ensure freshness)
2 C. cold water
Additional olive oil, as needed
Freshly ground pepper
Fresh rosemary leaves, washed and dried
Place flour, salt, sugar and oil in mixing bowl of a heavy-duty mixer fitted with a dough hook. In a separate bowl, add yeast to cold water, mixing thoroughly to dissolve yeast. Allow yeast to sit for 5 minutes.
Remix yeast solution, making sure all the yeast has dissolved. Pour yeast solution, slowly, into flour mixture. While pouring, beat with dough hook (not the whip). When ingredients have come together, mix for an additional 5 minutes on low speed. When dough appears compact and spongy (similar to bread dough), place it on a lightly floured, smooth, cold surface. Divide the dough into six 8- ounce portions and cover with a clean cloth or plastic wrap. Allow focaccia dough to rise until doubled in volume. This may take anywhere from 2 to 4 hours.
Preheat oven to 450ÂºF for at least 30 min. (If you have a pizza stone or tiles, place them on the bottom rack of your oven and allow them to heat.) Stretch an 8- ounce portion of dough into a circle measuring 1/4-inch thick and approximately 9 inches in diameter. (If dough tends to contract, leave it alone for 2 minutes, allowing the gluten to relax, then stretch again.)
Place on a large baking sheet or on a pizza peel strewn with cornmeal. Brush dough with olive oil. Sprinkle with salt and pepper to taste. Scatter rosemary leaves over top. Repeat with 1 or 2 additional pieces of dough, depending on the capacity of your pan or oven. Place focaccie in preheated oven and bake for approximately 10 to 12 minutes, until bread is either soft or crispy (your preference).
Wonderful White Bread
1 cup milk
3 tablespoons butter
1 package (1 tablespoon) rapid-rise dry yeast
2 tablespoons sugar or honey
3 cups unbleached all-purpose flour
2 teaspoons salt
2 egg whites, divided and slightly beaten
1 tablespoon sesame seeds
In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active.
Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. (*To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan.)
Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
* Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
--Tyler Florence, Food911
This is a friend's recipe, and while I haven't made them myself (yet), I trust her recipes!
Jenn's Beautiful Burger Buns
The following is a recipe for Hamburger Buns that knocked my socks off! I will never buy my buns from the grocer again! This recipe would also make fantastic hot dog buns, pull aparts and standard dinner rolls. They are buttery and just plain wonderful. And, quick to make as well, only a bonus!
â€¢ 1 cup of water
â€¢ 2 TB melted butter
â€¢ 1 large egg
â€¢ 3 1/4 cups AP Flour
â€¢ 1/4 cup sugar
â€¢ 1 tsp salt
â€¢ 1 TB instant yeast
â€¢ 1 tsp onion powder (optional - I used garlic powder)
â€¢ 1/2 tsp dried minced onion (optional)
Combine all ingredients and mix and knead them together - by hand or mixer - until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, covered, and let rise for 1 hour.
Divide the dough into 8 pieces and shape each piece into a flatted ball. Place the buns on greased baking sheets, cover, and let rise for 30-40 minutes, until they're quite puffy.
Preheat the oven to 375F. Bake the buns for 12-15 minutes until they're golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches.
Last night I used 1 jumbo egg and 3 1/2 cups of flour and just used a spray bottle to give the dough a few squirts at the end until the dough was to my satisfaction. It is not a dry dough, but a slightly sticky dough.
I also mix all dry ingredients in the bowl of my mixer, then mix all wet ingredients in a seperate bowl and the wet ingredients slowly.