1 pound loaf 3 tb Millers bran 1/4 c Milk 3/8 c Water 1 Egg 2 c Whole wheat flour 1 ts Salt 1 tb Applesauce 3 tb Honey 1/4 c Sunflower seeds 2 ts Yeast Crust: light. Bake.
How To make Daily Bread's Videos
How To Make Bread | Jamie Oliver - AD
There’s nothing better than freshly baked bread and Jamie has a simple recipe to guarantee you get a deliciously fluffy loaf that’ll change the way you eat bread forever. This is a paid AD.
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The Magic Of Bread Making
Making bread is a time-consuming but magical process.
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Why it's important to bake your own bread
If you want to learn how to bake your own bread, here's the pandesal course! ☼ What's The Food Map?? ☼ Here's the scratch-off map I use! ☼ I also got the frame to make it pretty:
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Bread: Is It a Healthy Food to Eat? The Risk of Having Bread | Try This Healthy Bread Recipe
Bread is a universal favourite but store-brought bread has its downsides. Why not bake your own bread at home? Find a simple recipe in this video. Our goal is to make good health a priority, promote well-being and make this world a healthier place to live in. Thank you!
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1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
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VIDEOS YOU MIGHT ALSO LIKE: - EASY BAGUETTE: - 5 TIPS FOR BETTER SOURDOUGH: - SEEDED SOURDOUGH: - NO KNEAD SOURDOUGH:
INGREDIENTS: ****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR 150g or ROUGHLY 2/3C. WATER (ROOM TEMP) 1 small pinch YEAST - let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH 280g or 1 1/4C.WATER (98F) 2g or 1/2 TSP YEAST ALL OF THE POOLISH 350g or 2 1/4 C. AP FLOUR 50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR 10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam) METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR** 5.5 qt LE CREUSET DUTCH OVEN: MY FAV STAINLESS STEEL MIXING BOWL: PLASTIC DOUGH CARD: MEASURING CUPS/SPOONS: HALF SHEET PAN + RACK: BOOS BLOCK CUTTING BOARD:
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Silently Cooking - Simple Daily Bread
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