How To make Refrigerator Rise White Bread
6 1/2 c Unbleached Flour * 2 pk Active Dry Yeast
2 tb Sugar 1 tb Salt
2 1/4 c Hot Water (130 degrees F.) 1/4 c Butter or Margarine **
* Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. -----
How To make Refrigerator Rise White Bread's Videos
Overnight Bread | Easy & no-knead
This tasty 1 tin loaf is a favourite. Can be made with any flour mixture of your choice. It's especially good with added seeds.
Ingredients:
450 grams flour mix
350 ml water
1/2 tsp salt
1/2 dried yeast
Method:
Mix all ingredients together. Let dough rest at room temperature overnight.
Bake in the morning at 225C/430F for 30 min. Turn down the temperature and bake for another 15 min at 200C/390F.
If you are in a rush you can prove the dough in the oven with the oven light on for approx 6 h. Just make sure not to have any temperature set on your oven.
Enjoy!
This is How to Take the Basic White Bread to the Next Level
The first video I ever posted on the channel was for a basic white bread recipe. And it sure was as basic as it can get. Flour, water, yeast, and salt baked on the same day. I would guess that this is the kind of bread most people bake on their first try at breadmaking. It’s a great starting point and a good way of practicing the skills for making bread by hand. It does not take a long time and it’s super easy.
Later I published a video about an improved version of the basic white loaf which was made using a pre-ferment. This is a slight step up from the basic white bread as it involves extra preparation. The pre-ferment changes the characteristics of this bread. It gives it more depth of flavour, it makes the crust crispier, and the crumb slightly more substantial.
But that was a long time ago and as most of you know by now, I have all but given up on using pre-ferments in favour of cold fermentation. Cold bulk fermentation develops a lot more flavour than a pre-ferment and it removes the extra step of making a pre-ferment. Basically, we are going back to the first recipe, but instead of making it on the same day, we simply mix the dough and leave it in the fridge for 24 hours to develop.
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Principles of Baking
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#Bread #Baking #ChainBaker
World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
How long can I keep bread dough in the refrigerator?
If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well for?
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#bread
#dough
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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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.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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- EASY BAGUETTE:
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- 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:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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