How To make Bread (Master Recipe)
1 Cake compressed yeast 1 tb Melted shortening
OR 1/2 cake dry yeast 1 1/2 c Lukewarm water 1 tb Sugar 5 To 5 1/4 cups flour
1 1/2 ts Salt
Soften yeast in water. Add sugar, salt, and shortening. Add flour gradually, beating thoroughly after each addition until the dough is just stiff enough to knead. Turn onto lightly floured board. Knead until dough is smooth and elastic. Cover with a warm, damp cloth. Set in warm place and allow to double in bulk. (If dry yeast is used allow dough to rise overnight in warm place.) Work down, cover with a warm, damp cloth, and allow dough to again double in bulk. Work down lightly. Form into loaves. Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a warm place, cover, and let rise until double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the heat slightly and continue baking (410? - 425? F) for the remainder of the time. Total baking time 40-45 minutes.
From 4- 4 1/2 hours are required for the entire process. 2 medium sized loaves. The Household Searchlight - 1941 -----
How To make Bread (Master Recipe)'s Videos
Baking Day with Zoë’s Master Bread Recipe
Bread baking day in the Fontana Gusto wood-fired oven. For all of you who have always dreamed of baking bread here is a wonderful and easy recipe from Zöe's Master Bread Recipe. Just a few simple steps and in five minutes a day you are ready to bake a delicious loaf of bread. Baked in the wood-fired oven these delicious loaves have not only been satisfying to make but also incredibly delicious to eat as we sit around the kitchen table.
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Foodgeek Master Recipe v2 | Foolproof Sourdough Bread for Beginners
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Are you tired of your sourdough bread attempts ending in disappointment? Look no further! Introducing the game-changing Foodgeek Master Recipe version 2. Say goodbye to failed loaves and complicated instructions. This revolutionary recipe simplifies the entire process, empowering even the most novice bakers to achieve a successful outcome every time.
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Bench Scraper:
Walnut Lame:
Razor blades:
Cast Iron Combo Cooker:
Scale:
Weck jar:
Small spatula:
Medium bowl:
Medium bowl lid:
Cambro Container 4 qt/3.5 liters:
Round Proofing Baskets:
Oval Proofing Baskets:
Baking Steel:
Heat-resistant gloves:
Challenger Bread Pan:
Wire Rack:
Excellent Bread Knife:
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Fourneau Bread Oven Grande:
Challenger Bread Pan:
Cast Iron Combo Cooker:
Pyrex (or equivalent) glass dish:
Enameled Roaster:
Brovn (glass dome):
???? Containers to hold your dough while fermenting
Cambro Container 6 qt/6 liter:
Cambro Container 4 qt/3.5 liters:
Cambro Container 2 qt/1.9 liters:
Cambro Lid 2qt/1.9 liter:
???? Tools for scoring your bread
Walnut Lame:
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WireMonkey Lame:
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Weck jar:
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Medium bowl:
Medium bowl lid:
Large bowl:
Large bowl lid:
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Excellent Bread Knife:
Good Bread Knife:
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Pullman Loaf Pan (small):
Pullman Loaf Pan (medium):
Loaf Pan (medium):
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MASTER BREAD RECIPE | This makes EVERYTHING
Use this simple bread recipe for everything - sandwich bread, rolls, pizza, cinnamon rolls, braids - you name it! I’ve been making this one for almost 20 years, and it’s our favorite when we need an unfussy loaf.
#bread #baking
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Homemade Bread Recipe | How To Make Bread | Homemade Bread Master Recipe | Homestead Kitchen Skills
One of the quintessential things that people want to know how to make at home is bread. This homemade bread recipe will work for anything you want to make. Bread, dinner rolls, cinnamon raisin bread. Whatever you want to make this bread recipe will do the trick.
Store this bread wrapped tightly in plastic wrap or in a beeswax bag.
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Ingredients:
6 to 7 cups bread flour, divided
2 1/4 cups warm water
1 tablespoon instant yeast
1/4 cup oil
1/3 cup honey
1 large egg
2 teaspoons salt
2 tablespoon salted butter
Email us: ArtOfCreationHomestead@gmail.com
how to make bread
homemade bread recipe
homemade bread master recipe
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Using my master recipe with wholemeal/wholewheat flour...
The whole recipe and process can be found on my website: foodbodsourdough.com
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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Principles of Baking
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