Posts tagged #Bread Flour

no-knead bread

This simple bread recipe is perfect for beginners and professionals alike; once you realize how easy it is to bake delicious, rustic bread at home, you'll never go back to store-bought loaves! 

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what you'll need:

proofing bowl

tea towel

6-8 quart heavy covered pot (dutch oven/enamel/pyrex/ceramic bowl)

parchment paper

ingredients:

3 cups bread flour (approx. 1lb) + extra flour for dusting

1/4 teaspoon instant yeast (tips for testing your yeast for freshness)

1/4 teaspoon salt

1 5/8 cups water

optional add-ins: dried fruit, nuts, oats, etc. 

yield:

1 1/2 pound loaf

 

process:

1 - in a large bowl, combine flour, yeast, salt, and water and stir until dough is thick and sticky.

cover bowl with plastic wrap and let rest for at least 12 (12-20) hours at room temperature.

2 - after resting, the dough is ready when the surface is dotted with bubbles.

lightly flour a work surface and fold the dough over on itself a few times (add in fruit or nuts during this step).

after folding, place your dough ball in a well-floured (to prevent sticking) proofing bowl, cover with towel and let rest for at least 30 minutes to 1 hour.

3 - while dough is rising, preheat the oven to 450 degrees and place your dutch oven/covered pot on the rack while the oven heats.

4 - to remove to dough from the proofing bowl, cover the top with a square of parchment paper and flip upside down (the dough should be cradled in the parchment).

optional: with a knife, score the dough (firmly and quickly) for fun patterns and designs in your loaf! 

remove the dutch oven/covered pot from the heated oven and place the parchment and the dough inside (this step is easier with two people!); don't worry if your dough looks lopsided, it will even out during baking.

cover with lid and bake for 30 minutes. after 30 minutes, remove the lid from your pot and continue to bake your bread inside the pot for another 15 to 30 minutes (until the loaf is browned to perfection).

5 - cool on rack for 20 minutes and enjoy!

(the cooling time is crucial for locking in flavor and moisture, it may be tempting to cut into your bread right away, but patience is key!

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warning: this bread is addicting 

recipe credit: NYTimes

Posted on August 2, 2014 and filed under Recipe.

ben's easy honey loaf

Ben's loaves - aren't they beautiful?

Ben's loaves - aren't they beautiful?

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
--Mary Frances Kennedy Fisher

There really is nothing quite like the smell of freshly baked bread. Scratch-made bread can seem so intimidating, but it's not so daunting if you start small. Our miller, Ben, has a great recipe for a quick loaf that's easy to make at home. He usually makes 5 loaves at a time (he has lots of siblings to feed!) but we've scaled down his recipe for one tasty loaf.

You will need:

  • thermometer
  • tea towel
  • kitchen scale
  • 9 x 5 loaf pan (or something similar)

I do this in my kitchenaid mixer with the bread hook, but you can do it with a spoon and your hands!

Ben's bread recipe
(makes 1 loaf)

  • 1 pound bread flour plus a little for dusting
  • 1 1/8 cup water (110-115 degrees F)
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 packet (2 teaspoons) active dry yeast
  • 1/2 teaspoon of salt

I always use a kitchen scale to weigh my flour - it's much more accurate than using cups. If you don't have a scale (and you really should get one!) 1 pound of this flour is about 3 1/2 cups.

1. Mix water, 1 cup of flour, honey, oil, and yeast until it begins to thicken. (tip: measure out your oil first, and then use the same spoon to measure out the honey. This way it slides right out and doesn't make a sticky mess)
2. Let the wet mix sit for 30 minutes. It will start to get bigger as the yeast makes bubbles.
3. After 30 minutes of sitting, add salt and the rest of the flour. More flour might be needed - you want the dough to form a ball and not stick to the sides of the bowl.
4. Once you have the proper amount of flour added, knead for 8 minutes.
5. Take the dough off the dough hook and shape into a loaf shape. Drop in a greased loaf pan.

Dough rising.

Dough rising.

6. Cover with a tea towel and let it rise in a warm place for about 20 minutes.
7. Bake at 350F for 20 to 25 minutes. Bread should be golden brown when done, and sound hollow when you tap the crust. Enjoy!

Now that you have this basic bread recipe under your belt, it's time to branch out and try fun variations! Use different flours, add oats, sunflower seeds, poppy seeds, molasses... And then work your way up to making your own starter for sourdough - so much fun.

Posted on May 8, 2014 and filed under Recipe.