Daly - Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)
Here you can read online Daly - Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home) full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2013, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)
- Author:
- Genre:
- Year:2013
- Rating:4 / 5
- Favourites:Add to favourites
- Your mark:
Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home): summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Daly: author's other books
Who wrote Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)? Find out the surname, the name of the author of the book and a list of all author's works by series.
Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home) — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
Homebaked Bread:
Recipesbeyond the basic Loaf
By
JasonDaly
Textcopyright 2013 Jason Daly
AllRights Reserved
Helloand thank you for purchasing this book. I hope it will give you as muchpleasure using the recipes as I got from writing it.
Breadis such an important part of our diet that I strongly believe that you shouldonly eat the best that you can afford and in the UK at least there seems to bea bit of a renaissance in artisan bread making. Farm shops and farmers marketsalways do well selling bread and it is certainly not cheap from these outlets.
ButI maintain that it is still best to make your own in the comfort of your ownhome and you can pimp the recipes to your hearts content.
Iwill finally say that I am not a great writer, just a passionate baker whobelieves that good bread should be an important part of our lives and am tryingin my own little way to do just that.
Andas I said in my previous book Get your apron on, dust your hands with flourand get baking. I assure you, you will never look back.
This quick recipe guideis from my previous Kindle book Useyour Loaf: How to bake bread at home and get perfect results. Thisbook assumes that you are a competent baker and are happy with kneading,proving and baking basic bread.
Ingredients for 2 large/3 small loaves | Options |
Flour (1kg/2lb 3oz) | Any strong flour (white, wholemeal, malted etc.) 00 durum flour |
Yeast (10g/2tsp) | Powdered dried yeast (fast, quick, easy) |
Salt (20g/0.7oz) | Table salt Fine sea salt |
Warm liquid (600ml/20fl oz.) | Water Milk Apple juice Cider/beer |
Oil/fat (approx. 1 tbsp.) | Oil -sunflower, olive, rapeseed, vegetable Melted butter |
Action | Instruction |
Mix ingredients | Mix until all fluid and yeast incorporated |
Knead | Knead for 7-14 minutes. Test using windowpane and touch test |
Shape into a round | Gives nice firm surface to rise |
Leave to rise | Warm place until doubled in size (approx. 45-60 minutes) |
Deflate the dough (knocking back) | Gently prod dough with fingertips to release excess air |
Shape loaves | Mould into desired shape rectangle, round, coiled, rolls etc. |
Preheat oven | Set oven to 250oC/Gas Mark 10 |
Final rise | Leave until nearly doubled in size (approx. 20-45 minutes) |
Spray loaves with water | Allows steam when placed in oven |
Bake | 10 min 250oC, then 25 min 180-200oC |
Leave to cool | Allow steam to escape before slicing |
Store your bread | Store at room temperature |
This is a delicious twiston the basic white loaf, adding nice big chunks of apple, walnut and gratedcheese.
Ingredients (for 2 large or 3 small loaves)
1kg/2lb 3oz strongwhite bread flour
20g/0.7oz table/seasalt
10g/2tsp quickyeast (dried)
600ml/20fl oz. warmliquid
20ml/1tbspsunflower/vegetable oil
75g/3oz. choppedwalnuts
75g/3oz. diced apple
75g/3oz. grated cheese
Directions
Mixthe flour, yeast, salt in a large bowl. Next add the water and oil and combineto form a soft dough. I prefer to knead by hand so tip the dough onto a flouredwork surface and flour your hands and knead until the dough smooth andsilky. This will roughly take 7-14 minutes. If you struggle you can use a foodprocessor with a dough hook, mixing on slow speed for about 10 minutes.
Thereare two ways to incorporate the apple, cheese and nuts into the dough: when youdo the initial knead or after you have knocked the dough back. Personally Ialways prefer to mix any additional ingredients during the kneading process asit assures an even distribution throughout the dough, but it does mean that itmakes the dough harder to knead. Practice and patience are key here.
Whenthe dough has been sufficiently kneaded, shape into a round, coat with a littleoil, cover and leave to rise until doubled in size. This will take around 40-60minutes.
Whenit has risen, tip out and deflate the dough by gently pressing it with yourfingertips. Divide the dough into 2-3 portions and form into a round again.This shaping is to let the dough relax so it is easier to shape. Leave it torest for 5-10 minutes
Itis also a good idea to preheat your oven now to 2300C/4500F/GasMark 8 with a heavy baking tray or baking stone inside. Also place a roasting tin or Pyrex dish on the bottom.
Shapethe loaves as required, and then coat them in a little flour. Leave to provefor a final time until they are almost double in size, usually 20-45 minutes.
Whenthe loaves are ready for baking slash the tops if you wish, and spray with alittle water. Boil the kettle then place the loaves in the oven and pour alittle of the boiled water into the roasting tin/Pyrex dish. This produces aburst of steam.
Bakefor 10 minutes at 2300C/4500F/Gas Mark 8, and then reducethe heat to 2000C/4000F/Gas Mark 6 if still pale or 1800C/3500F/GasMark 4 if noticeably browning and bake for another 25-30 minutes. When it isready remove from the oven and tap the bottom it should sound hollow. If not,return to the oven for another 5-10 minutes.
Leave the breadto cool on a wire rack before slicing, then enjoy
Anadamabread is traditional leavened (i.e. made with yeast) bread from New England, USA. Itis usually made with plain flour, cornflour, molasses, and sometimes rye flour.In the photo above I have topped the loaf with some rolled oats.
Ingredients (makes 2 loaves)
450ml/15fl oz. warm water
60g/2ozcornflour
55g/2ozsoft butter
235g/8.5ozmolasses
14g/0.5oz quickyeast (dried)
750g/1lb11oz plain wholemeal/white flour
10g/2tspsalt
Directions
Placehalf the water and all the cornflour into a small saucepan. Bring to a boilover medium heat, stirring occasionally. Cook until mixture thickens. This willtake about 5 minutes, then remove from the heat and stir in the butter andmolasses. Leave to cool.
Dissolvethe yeast in the rest of the warm water in a small jug and leave for 5-10minutes.
Ina large mixing bowl, mix the cooled cornflour mixture with the yeast mixture untilwell blended. Add half the flour and the salt and mix well. Add the remainingflour gradually, stirring well. When the dough is fully mixed, turn it out ontoa lightly floured surface and knead until smooth and elastic. This will take7-10 minutes.
Lightlyoil the mixing bowl and place the dough back in the bowl. Cover with a dampcloth and leave in a warm place to rise until doubled in size. This will takeabout 1 hour.
Font size:
Interval:
Bookmark:
Similar books «Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home)»
Look at similar books to Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home). We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home) and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.