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How To make Farmer Style Sour Cream Bread
2 tb Warm water
2 tb Sugar
1 pk Active dry yeast
2 1/2 To 3 cups all-purpose flour
1 1/2 ts Salt
1/4 ts Baking soda
1 c Dairy sour cream, at room
-temperature Vegetable oil 1 tb Sesame or poppy seeds,
-optional Makes 1 loaf Directions: Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure 2 cups of the flour, salt and soda into work bowl. Process on/off to mix. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Spoon sour cream evenly over flour mixture. Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn dough onto lightly floured surface. Shape into a ball and place on greased cookie sheet. Flatten with hands into a circle about 8 inches in diameter. Brush dough with oil. Sprinkle sesame or poppy seeds over dough, if desired. Let stand in warm place until doubled, about 1 hour. Heat oven to 375 F. Bake until golden, 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis
How To make Farmer Style Sour Cream Bread's Videos
Best Cornbread Recipe Ever!
Cornbread recipe
Box Jiffy corn muffin mix (yellow box)
8 oz carton sour cream
8.25 oz can cream corn
3 large eggs
1/3 cup veg oil
Mix all well in bowl , pour into a rectangular cake pan sprayed with Pam
Bake at 375 for approx 35 or until golden brown
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How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)
This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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Avoid sticky dough:
CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
#sourdoughbaking
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
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???? Recipe (Ingredients)-----------------------------
200ml (0.85 cup) Water
25g (2 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cups) Bread flour/Wheat flour
3g (1/2 tsp) Salt
20g (2 tbsp) Olive oil
Mold size (450g) : 20.8x11.8x11cm
170°C (340°F) bake for about 25-30 minutes
???? Important tips
1. Olive oil can be replaced with other cooking oil
2. According to your own oven and mold to change the baking temperature and time.
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I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
Moist Banana Bread | How to make Banana Bread | Easy Banana Bread Recipe | Banana Bread Recipe
Moist Banana Bread | How to make Banana Bread | Easy Banana Bread Recipe | Banana Bread Recipe
Try this moist banana bread recipe and you'll love it????
Ingredients:
3 ripe bananas, mashed
1 3/4 cups all-purpose flour
1 cup sugar
2 pcs large eggs
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
pan size ➡️ 9x5 inches
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How to Make Delicious Cold Fermented Farmer's Bread I No-Knead Recipe
Farmer’s bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and various types of flour. It can be sweetened with malt syrup, molasses, honey, or treacle. Caraway seed is a common addition too.
This kind of bread would be made with a sourdough starter. Other recipes suggest using a yeast derived preferment and others even add some vinegar for extra acidity. I decided to stick to cold bulk fermentation which gets us as close to sourdough as we can get with using commercial yeast.
It is also the easiest and most fail proof-fermentation method. Another great thing with cold fermentation is that it allows us to easily use the no-knead method. It would be hard to simplify the process even further without any compromises.
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Principles of Baking
The Steps of Baking
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