Nicholas Brown - How to Make Bread

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Book:
How to Make Bread
Author:
Nicholas Brown
Genre:
Books / Detective and thriller
Year:
2017
Rating:
4 / 5
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The heart and soul of classic bread baking, from master Nicholas Brown.
Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
Brown details each step in the process, giving you the knowledge and confidence to create countless versions of your own.

Nicholas Brown: author's other books

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HOW TO MAKE BREAD 39 Homemade BreadRecipes Nicholas Brown

Table of contents

People love to ask me if I alwayswanted to bake if I sought a career in it if I studied and went to school tolearn and perfect my baking. Ive always loved baking as a hobby. Every bread baker I know would loveto have everyone baking bread. It stems from the desire to share the pleasure.Heres my advice: Start a tradition. Find a favorite bread recipe and trydifferent proportions of flours or vary the additions of seeds. Retype therecipe the way you prefer to mix the dough, leaving out variations or otherunnecessary notes once you know the recipe and technique.

Share the bread withfriends or family, and soon people will associate you with this particularlydelicious and personal offering and it will be your bread. Im simply serving as the starterfor your bread-baking adventures. I encourage you with all my heart to take itfrom there and make it your own! It will change your life.

Prep: 20 minutes Cook: 50 minutes INGREDIENTS 1 (15 ounces) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger DIRECTIONS Preheat ovento 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a largebowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.In a separate bowl, whisk together the flour, baking soda, salt, cinnamon,nutmeg, cloves, and ginger.

Stir the dry ingredients into the pumpkin mixtureuntil just blended. Pour into the prepared pans. Bake forabout 50 minutes in the preheated oven. Loaves are done when the toothpickinserted in center comes out clean. ------ Bonappetite! ------

Prep: 15 minutes Cook: 1 hour INGREDIENTS 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup white sugar 2 eggs, beaten 1/4 cup butter, melted 3 bananas, mashed DIRECTIONS Grease and flour two 7x3 inch loaf pans. Preheat oven to 350degrees F (175 degrees C).

In one bowl, whisk together flour, soda, salt, and sugar. Mixin slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts ifdesired. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour, or until awooden toothpick inserted in the center comes out clean. ------Bon appetite! ------

Prep: 20 minutes Cook: 1 hour INGREDIENTS 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts DIRECTIONS Grease and flour two 8 x 4-inch pans.

Preheat oven to 325degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon togetherin a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl.Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchiniand nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in thecenter comes out clean.

Cool in pan on the rack for 20 minutes. Remove breadfrom pan, and completely cool. ------Bon appetite! ------

Prep: 20 minutes Cook: 1 hour 30 minutes INGREDIENTS cooking spray 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts (optional) 3 cups apples - peeled, cored, and chopped 1 cup vegetable oil 2 cups white sugar 3 eggs, beaten 2 teaspoons ground cinnamon DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loafpans (8 1/2x4 1/2-inch loaf pans) with cooking spray. Mix flour, baking soda, salt, walnuts, and apples in a largebowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add toflour mixture and mix until just moistened.

Evenly divide mixture betweenprepared loaf pans. Bake in preheated oven until a toothpick inserted into thecenter comes out clean, about 90 minutes. Cool in the pans for 10 minutesbefore removing to cool completely on a wire rack. ------Bon appetite! ------

Prep: 20 minutes Cook: 1 hour INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup softened butter 1 1/4 cups white sugar 1 teaspoon vanilla extract 2 cups chopped mango 1/2 cup shredded coconut 1/4 cup chopped walnuts DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease andflour 2 loaf pans. Sift flour, baking soda, cinnamon, and salt together in alarge bowl; make a well in the center.

Whisk eggs, butter, sugar, and vanilla extract together in aseparate bowl. Fold mango, coconut, and walnuts into the egg mixture; pourresulting mixture into the well in the center of the flour and mix well. Pourbatter into prepared loaf pans and let sit at room temperature for 20 minutes. Bake in the preheated oven until a toothpick inserted into thecenter comes out clean, about 1 hour. Cool in the pans for 10 minutes beforeremoving to cool completely on a wire rack. ------Bon appetite! ------

Prep: 20 minutes Cook: 40 minutes INGREDIENTS 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour DIRECTIONS In a large bowl, dissolve the sugar in warm water, and thenstir in yeast.

Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at atime. Knead dough on a lightly floured surface until smooth. Place in awell-oiled bowl, and turn dough to coat. Cover with a damp cloth.

Allow risinguntil doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide inhalf. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. ------Bon appetite! ------

Prep: 25 minutes Cook: 40 minutes INGREDIENTS 6 cups all-purpose flour 2 1/2 packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water DIRECTIONS In a largebowl, combine 2 cups flour, yeast, and salt.

Stir in 2 cups warm water, andbeat until well blended using a stand mixer with a dough hook attachment. Usinga wooden spoon, stir in as much of the remaining flour as you can. On a lightlyfloured surface, knead in enough flour to make a stiff dough that is smooth andelastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place doughin a greased bowl, and turn once.

Cover, and let rise in a warm place untildoubled. Punch doughdown, and divide in half. Turn out onto a lightly floured surface. Cover, andlet rest for 10 minutes. Roll each half into the large rectangle. Roll up,starting from a long side.

Moisten edge with water and seal. Taper ends. Grease alarge baking sheet. Sprinkle with cornmeal. Place loaves seam side down, on theprepared baking sheet. Lightly beat the egg white with 1 tablespoon of water,and brush on.

Cover with a damp cloth. Let rise until nearly doubled, 35 to 40minutes. With a verysharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of eachloaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes.Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, oruntil bread tests done. If necessary, cover loosely with foil to prevent overbrowning.

Remove from baking sheet, and cool on a wire rack. ------Bon appetite! ------

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