1¼ cups
raisins (optional)In a large bowl mix, together all the dry ingredients, then add warm water and stir until the all the flour has been mixed in (dough will still be sticky). Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 24 hours.
1 Sprinkle
flour over a mobile work surface (like a cutting board or mat), then dump the dough out of the bowl and sprinkle more flour over top. Fold the dough over itself several times, adding flour to keep it from sticking. Cover with plastic wrap and let it sit for 2 hours.
1 Turn
the oven to 450F about 45 minutes before dough will be ready, putting the dutch oven in in to preheat as well. When dough is ready, pour a little oil in the bottom of the pot, then dump the dough into the dutch oven and shake it lightly to distribute the dough evenly. Don't worry about how it looks, it will even out as it bakes.
1 Cover
with the lid and bake for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is browned and crispy. When bread is done, remove it from the dutch oven and let the loaf cool completely on a wire rack.
No-kneading. But hey, don't worry about that, just make this simplest of breads. Normally the kneading is necesary to develope the gluten (stringy, elastic molecules that make the flour bind and is necesary for the formation of airbubbles when the bread rises)
Uncover each pan of bread. Store bread at room temperature, well wrapped, for several days. This bread does well with a lot of steam, so you can also place a cast iron frying pan in the bottom of the oven while it's preheating, then add 1 1/2 cups boiling water to the pan at the same time you place the bread in the oven
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and set aside. In a large bowl, stir together all of the ingredients until just combined
In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
Multigrain Rye Bread. Looking back my bread baking history, I have never tried making Rye bread until last week when my buddy friend came over to visit me in Jakarta
Fall is coming and that just screams warm, homemade bread pulled out of the oven. I love making my homemade white bread and this one, too, is a joy to make
Multigrain Sourdough Bread. To me, there is nothing more soothing than the experience of crafting something out of the basic elements of flour, sugar and water (or some variation thereof), especially when that end product is a yeasty, hearty loaf of bread
This Multigrain Sandwich Bread is one of those recipes. It works great for just about any type of sandwich - turkey, grilled vegetable, grilled cheese - and Bobby says it's his favorite bread for peanut butter and jelly
Mix multigrain flour in water together with brown sugar and salt. I honestly couldn't remember what I have placed in the bread after making it numerous times
My new and innovative way to use leftover bread is not only simple to make but turns out great. * Add sugar, cornflour and salt to the bread mixture, stir until well blended
Preparation time – 5 minsCooking time – noneDifficulty level – easyIngredients – (to make 4 sets of sandwiches)Bread (white or wheat or multigrain) – 8 slicesCucumber – 1 (peeled and sliced thin)Tomatoes – 2 (sliced thin)Spreadable cheese or Butter or any spread – 4 tbspGreen chutney – 4 tspProcedure – Take 2 slices of bread
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