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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How To Make Yeast Bread
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Making Yeast Bread
Making Yeast Bread/Proofing the Yeast
The first step of making yeast bread is to make sure that the yeast is alive. This is called proofing the yeast. This is one of the most crucial steps because, if the yeast is dead, it can't leaven the bread. To proof the yeast, measure out the amount of milk or other liquid that is specified in the recipe, and heat the milk to a temperature of 100° to 110°. You can heat the milk in the microwave if you wish. Microwave at HIGH for about 1 minute or until the milk reaches at least 100°. Add the warm milk to a large bowl, and stir in the yeast and the sugar. Let this mixture stand for about 5 minutes. Live yeast will begin to swell and foam or bubble a few minutes after it's stirred into the warm liquid.
Making Yeast Bread/Making the Dough
To make the bread dough, add most of the flour to the liquid ingredients all once and stir just until the mixture is combined. (Save some of the flour for kneading.) After the mixture is combined, dump the dough out onto a floured surface, and you're ready to knead. Add enough of the remaining to get the dough to the desired consistency for kneading. It's OK if you don't use all of the remaining flour.
Making Yeast Breast/Kneading the Dough
Knead the dough with authority. Push is out with the heels of your hands, fold it over, give it a quarter turn, and repeat. Add more flour if you need it. Knead for 8 to 10 minutes or until the dough feels smooth and elastic, but still a little tacky.
Making Yeast Breast/The First Rising
Place the dough in a large bowl for the first rising because the dough will double in size. Cover the bowl with a slightly damp lightweight dishtowel and place in a warm place, approximately 85°, free from drafts, for 1 hour. When the dough appears to have doubled in size, gently press two fingers into the dough. If the indention remains, the dough has risen enough. Punch the dough down in the center to deflate it.
Making Yeast Breast/Rolling the Dough
After you have punched the dough down to deflate it, turn the dough out onto a floured surface for rolling. For this recipe, we want to roll the dough into a rectangle. Lift the rolling pin up slightly as you near each end of the rectangular shape. Now roll up the dough, starting with a short edge. Roll the rectangle tightly, pressing firmly to eliminate air pockets. Pinch the seam and the ends to seal.
Making Yeast Breast/The Second Rising
For the second rising of the dough, roll up the dough and place it, seam side down, in a greased loaf pan or one that's been lightly coated with cooking spray. Cover and let it rise 1 hour or until the loaf has doubled in size. Watch the loaf carefully. If it rises too much and starts to fall, the bread will be dense. Once the loaf has doubled in size, the dough is ready to bake.
Preparation
Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
Find more recipes:
Delicious Yeast Rolls ~ sweet, fat, fluffy. overall the best ever yeast rolls!
I have been on a search for the perfect yeast roll and my search ends here. These are hands down the best ever! Pair them with my delicious honey butter and Oh my goodness! Heaven on Earth!
YEAST ROLLS
1/2 cup warm water
1/2 cup warm milk
1 Tbls instant yeast
3 Tbls sugar
1/4 veg oil
1 tsp salt
2 & 1/2 to 3 cups AP flour
these rolls have 3 rises
rise#1 1 hour
rise#2 30 minutes
rise#3 45 minutes
PLEASE WATCH VIDEO FOR COMPLETE DETAILS
HONEY CINNAMON BUTTER
1 stick of butter softened
1/4 cup of honey
2 heaping tablespoons of powdered sugar
several dashes of cinnamon
use hand mixer to mix and then serve.
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Pumpkin Bread Recipe! Quick and Easy! (No yeast, no kneading, no machine)
With no yeast, no kneading, and no bread machine needed. This is why I make this easy quick Pumpkin Bread Recipe EVERY week. Such a Quick recipe. Pumkin bread can be delicious, but something I eat every week I make sure to use 100% all natural pumpkin with no preservatives and extra ingredients. This bread is in the oven in 3 minutes! And the best part is that you can freeze it for up to 6 months. Just slice wrap in plactic wrap and then in foil and freeze.
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Pumpkin Bread Recipe
Pumpkin Bread Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, plus more for pan
1/2 cup sugar
1 cup 100% pumpkin
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice mix
1/2 teaspoon cinnamon
2/3 cup buttermilk
Streusel Topping Ingredients:
1/2 cup brown sugar, divided
4 tablespoon butter, melted
1/3 cup all purpose flour
3/4 cup chopped pecans (more or less to taste)
How We Make It:
Please refer to the video for specific how-to instructions
*Butter a 9x5 loaf pan and line with Parchment paper
*Prepare struesel by combining 1/4 cup brown sugar, butter and flour
chill in refregerator while preparing Bread Recipe
*Preheat oven to 350 degrees Fahrenheit
*Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt and set aside
*Combine butter, sugar, pumpkin, eggs and vanilla
*Add sugar/pumpkin mixture to dry ingredients and mix well
*Stir in buttermilk
*Remove topping from refrigerator and stir in remaining brown sugar and pecans
*Sprinkle topping mixture on top of Pumpkin Bread and gently press it down with a fork
*Bake in a preheated 350 degree oven for 60-65 minutes or until wooded screwer can be
insterted and comes out clean.
No YEAST Bread
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[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
300g All-purpose flour 2cups
3g Salt 1/2tsp
3g Baking soda 3/4tsp
270g Buttermilk 1cup+3tbsp
At 425 F/220 C bake for 20-25 minutes
1cup=250ml 1tbsp=15ml 1tsp=5ml
INSTRUCTIONS:
1. preheat the oven to 425F or 220C
2. Mix the dry ingredients in a large mixing bowl.
3. Stir in the buttermilk until it's combined
4. Transfer to a work surface lightly dusted with flour and shape into a ball about 2 inches in height.
5. Place the dough on the prepared baking pan and use a very sharp knife to cut a deep cross in it.
5. Bake in the preheated oven for 20-30 minutes
6. Transfer to a wire rack and leave to cool completely.
7. Enjoy!
#soda bread
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#no yeast bread
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#easy bread
#simple bread
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