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
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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Easy Fresh Bread Every Night in 5 Minutes
If you want fresh bread on the table for dinner, even on busy weeknights, this is the recipe for you!
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In this recipe, we're making up a big batch of easy no-knead bread dough that we'll pull from throughout the week for fresh bread on the table any night of the week.
With just 5-minutes of hands-on time, you can have fresh, crusty, hot, homemade artisan bread on the table in about an hour and a half. This recipe is perfect for beginning bread bakers, or home cooks who just want an easy recipe for delicious homemade bread.
For the full written instructions, visit the blog:
Grab the food-grade container I use in the video here (affiliate link):
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How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide
Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.
I had never thought of this, but it sounded like an interesting concept and a great challenge.
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Principles of Baking
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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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Something Great Happens When You Freeze Your BREAD! Dr. Mandell
I will explain some great things you can do with your bread to lower your glycemic index and keep your body healthy.
The Impact of Freezing and Toasting on the Glycemic Response of White Bread
Eur J Clin Nutr
2008 May;62(5):594-9. doi: 10.1038/sj.ejcn.1602746. Epub 2007 Apr 4.
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3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread