How To make Rustic Potato Loaves Part 2
See below Recipe by: The Washington Post - October 1996 Cover the mixing bowl with plastic wrap and allow the dough to rise at room temperature for 20 to 30 minutes, at which point the dough will have risen noticeably, although it may not have doubled. While the bread is proofing, place a rack in the lowest position in the oven and fit it with a baking stone or quarry tiles, leaving a gap of at least 1 inch all around. Preheat the oven to 375 degrees. Place a linen towel on a baking sheet, rub the towel with flour, and set aside; this will be the resting place for the breads' final rise. Rub a baker's peel or baking sheet with cornmeal or flour. Fill a spray bottle with water; set aside. Turn the bread out onto a lightly floured surface and, using a dough scraper, cut the dough in half. To shape each half into a torpedo shape, first shape it into a ball and then flatten it into a disk. Starting at the end farthest from you, roll up the dough toward you. When you're on your last roll, stop and pull the free end of dough toward you, stretching it gently, and dust its edge with flour. Finish the roll and, if necessary, rock the loaf back and forth a little to taper the ends and form a torpedo, or football. Place the loaves on the floured towel, seam-side down, and cover them with the ends of the towel (or another towel). Let the breads rise at room temperature for 20 minutes. When you're ready to bake, spray the walls of the preheated oven with water and immediately close the oven door to trap the steam. Turn the breads out, seam-side up, onto the peel or baking sheet and transfer them to the oven. Spray the oven with water again and bake the loaves for 45 to 50 minutes, or until the crust is very brown, the loaves sound hollow when
thumped on the bottom and, the most important test, the interior temperature measures 200 degrees when an instant-read thermometer is plunged into the center of the loaves. Remove the loaves from the oven and cool on a rack for at least 20 minutes before slicing. While you should wait for the bread to firm up in the cooling process, slathering this bread with butter while it's still warm is a great treat. Store at room temperature. Once sliced, the bread should be turned cut-side down on a cutting board; it will keep at room temperature for about 2 days. For longer storage, wrap airtight and freeze for up to a month. Thaw, still wrapped, at room temperature. 2 Loaves, about 24 slices. This recipe from Leslie Mackie can be found in "Baking With Julia" by Dorie Greenspan (Morrow, $40). -----
How To make Rustic Potato Loaves Part 2's Videos
2 Ingredient Bread – No Yeast, Oil, Sugar or Eggs - No Kneading or Waiting - The Hillbilly Kitchen
2 Ingredient Bread – No Yeast, oil, Sugar or Eggs - No Kneading, Waiting or Work - The Hillbilly Kitchen
This is the World’s easiest fastest bread. You have to try it to believe it! It is light, fluffy, moist and has a nice springy texture. This is a great recipe for beginners because it is so easy. It is easily sliced and works for all sandwiches, toast, grilled sandwiches, and dinner bread. In less than 45 minutes you can enjoy a loaf of fresh baked bread.
JN 6:35 And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.
Remember to PUT GOD FIRST!!!
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FAMOUS Turkish bread That Is Driving The World Crazy! No yeast, No oven! Anyone Can Do It
If there is FLOUR, WATER, SALT at home, everyone can make this recipe easily! We don't buy bread anymore. Incredibly tasty and easy!
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Ingredients:
All purpose flour 20 ounces (570 grams)
1 3/5 cups warm water (400 milliliters)
1/2 teaspoon sugar (3 grams)
1 teaspoon salt (5 grams)
3.5 ounces butter (100 grams)
1/5 cup vegetable oil (50 milliliters)
The cup I used is 250 milliliters.
Bon Appetit!
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#bread
Easy Homemade Artisan NO KNEAD BREAD
No knead bread recipe ANYONE can make. Literally, we can ALL create this dough and enjoy fresh, quality bread at home WITHOUT THE MESS. Try my no knead bread recipe and create beautiful soft dough with the crispy crunch you all desire.
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#nokneadbread #artisanbread #nokneadbreadrecipe
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
3g/0.10oz fresh yeast OR ½ teaspoon dry yeast
1 tablespoon salt
300ml/1.26 cups water (lukewarm water)
UTENSILS:
Dutch Oven (If you don't have a dutch oven you can use a stainless steel Pot without plastic handles)
Spatula OR Fork
Large mixing bowl
Chopping board
METHOD:
1. No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
2. Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
3. Once the yeast has melted, add another handful of flour and continue to mix.
4. Add a spoonful of salt and combine.
5. Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
6. Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
7. Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
8. Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
9. As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
10. Turn it around, and repeat the process, adding flour as you go.
11. Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
12. Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
13. After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
14. Once another hour is up, carefully remove the pot and place your dough inside.
15. Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
16. Bake the bread at a 230°C/446°F for 30 minutes.
17. Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
HOW TO SERVE:
Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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PERFECTLY CRUSTY outside / LIGHT AIRY inside RUSTIC French Loaf
Recipe courtesy of Bruno Albouze:
Music:
Dieses Brotrezept hat mir mein Großvater gezeigt. Ein altes deutsches Brotrezept. Brot backen
Hallo alle! Heute habe ich Brot unter einer Schüssel gekocht. So hat mein Großvater Brot gebacken. Praktisches Rezept. Dieses Brotrezept hat mir mein Großvater gezeigt. Brot selber backen ist ganz einfach. Köstliches Brot, das Sie schnell und einfach zubereiten können. Probieren Sie unbedingt dieses Brotrezept aus. Das ist ein altes Brotrezept. Deutsches Rezept. Ein altes deutsches Brotrezept. Einfaches Rezept. Wir backen Brot im Ofen. Sie werden es lieben, hausgemachtes Brot zu backen! Machen Sie Ihr eigenes Brot. Wie backt man Brot? Opas Rezept hilft dir dabei. Dies ist ein schnelles Brotrezept. Ich kaufe kein Brot mehr. Ich backe mein eigenes Brot. Wie man kocht? Brot backen.
600 g Weizenmehl (Mehl sieben).
7 g Trockenhefe.
1 Esslöffel Zucker.
2 Teelöffel Salz.
400 ml warmes Wasser.
Ein wenig Olivenöl.
Form 20 cm und Pergamentpapier.
Mit einer Eisenschüssel abdecken.
40 Minuten bei 200°C backen.
Wir entfernen die Schüssel und backen weitere 20-30 Minuten bei einer Temperatur von 200 ° C.
Unser Brot ist fertig.
Wie schön er geworden ist. Selbstgebackenes Brot. Dank der Schüssel wurde unser Brot mit einer knusprigen Kruste.
Hat dir mein Rezept gefallen? Schreibe einen Kommentar! Ich werde sehr froh sein!
Guten Appetit!
Siehe auch meine anderen Rezepte:
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