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How To make Frances Cook's Bread and Rolls
3/4 c Milk
1 Fresh cake yeast
1/4 c Sugar
3 tb Shortening
1 ts Salt
1 Egg
3 1/2 c Flour
1/4 c Lukewarm water
Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. brEAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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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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THE EASIEST FOUR INGREDIENT NO KNEAD BREAD RECIPE #asmr #bread #shorts
How to Make French Bread Rolls | Akudo's Kitchen
How to Make French Bread Rolls | Akudo's Kitchen
#frenchbreadrolls #bread #frenchrolls #akudoskitchen
Hi lovely people! My name is Akudo.
Welcome or welcome back to my channel! In today's video, I will show you how I made this crusty French bread rolls at home. Please if you enjoyed watching this video, turn on your notification bell so that youtube will notify you anytime I drop a new video.
#frenchbreadrolls #bread #frenchrolls #akudoskitchen #how #howto #howtomake #new #howtoprepare #easybaking #5minutesbaking #baking #homemade #easyrecipe
HOW TO MAKE FRENCH BAGUETTES AT HOME / Easy No Knead French Bread Recipe
Fresh Homemade French Baguettes are simply amazing!
These french bread/baguettes are light and airy with a crusty exterior and a very soft and chewy interior.
While it's a challenge to make real baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
Baking Tray Amazon link:
Ingredients for making french bread/baguttes :
Flour: 700 g
Salt: 2 Tsp
Instant yeast: 1 and 1/2 Tsp
Water: 530 ml
Method:
Step 1
Prepare the dough.
In to a large bowl,add all the dry ingredients and give it a good whisk to make sure everything is well combined.
Pour water and mix them together.Make sure there are no dry patches in the dough.
Step 2
First proofing (2 hours)
Cover the dough with a plastic film and keep it in a warm environment for 2 hours or until the dough get doubled in size.
Keep it in the refrigerator.
Step 3
Divide and preshape the dough
Take the dough out of refrigerator and divide the dough (The total weight of the dough will be approximately1200 g)The dough is sufficient to make 5 baguettes of 250 g each.
Make round dough balls out of each by pulling the edges into the center. Cover with a damp cloth and let it rest for 45 minutes.
Step 4
Shape the dough balls into baguette.
Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
With the seam side down, cup your fingers and gently roll the dough into a log (size matching your pan).
Step 5
Final proofing
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrapper a damp cloth, and allow the loaves to rise until they're slightly puffy . The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
Towards the end of the rising time, preheat your oven to 450°F .
If your french baguette bread have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet on to a non stick baking tray. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.
Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
Step 6
Bake the french bread/ baguettes
Load the french bread/baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone.
Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown.
Remove them from the oven and cool them on a rack.
Storing Baguette
Baguettes are best when they are fresh out of the oven.Authentic Baguettes have a very short shelf life..It's a daily bread and should ideally be consumed the day of use. (Who can wait anyway?) If you need to store bread for longer periods of time, you should freeze it.
The best way you can store a baguette is by freezing them.
Step 1
Prepare a fresh baguette for freezing as soon as possible after baking. Let the baguette cool completely. Place it in an airtight freezer bag, squeeze out the extra air and zip it closed. If the baguette is too long to fit into the bag, cut it into pieces.
Step 2
Store the baguette in the freezer until several hours before you need it.
Step 3
Remove the frozen baguette from the freezer bag, wrap it in a tea towel and thaw it on the counter for two hours, or until fully thawed.
Step 4
Heat the thawed baguette in the oven at 200 degrees Fahrenheit for a few minutes to warm it, if desired. Don't leave it in the oven for longer than a few minutes or it will dry out.
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