BAKING IN PYREX BOWL RECIPES

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PEASANT BREAD: THE BEST EASIEST BREAD YOU WILL EVER MAKE



Peasant Bread: The Best Easiest Bread You Will Ever Make image

"The bread: This is a sticky, no-knead dough, so, while the original recipe doesn't call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough ? it is too big. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan ? I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes. "

Total Time 3 hours

Prep Time 30 minutes

Yield 2

Number Of Ingredients 6

4 cups all-purpose flour* (do not use bleached all
2 teaspoons kosher salt
2 cups lukewarm water**
2 to 3 teaspoons sugar (I use 2, my mom uses 3 ? difference is negligible)
2 teaspoons active-dry yeast***
room temperature butter

Steps:

  • "* My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup. ** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water ? I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast. ***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet ? I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step ? you can add the yeast directly to the flour ? but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon. Instructions Mixing the dough: ? If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit ? this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed. ? If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350?F or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300?F, for example, and then heat at that setting for 1 minute ? this will be too hot. Just let the oven preheat for a total of 1 minute ? it likely won't get above 300?F. The goal is to just create a slightly warm environment for the bread. Preheat the oven to 425?F. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Then, take your two forks and divide the dough into two equal portions ? eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy ? the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier ? my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.) Bake for 15 minutes. Reduce the heat to 375? and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting. Notes Variations: #1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed. #2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425?F and 17 minutes (or longer) at 375?F. Remove from pan and let cool on cooling rack. #3. Thyme Dinner Rolls #4 Gluten-free This bread is irresistible when it?s freshly baked, but it also makes wonderful toast on subsequent mornings as well as the best grilled cheeses."

Nutrition Facts : Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 loave (3g), SodiumContent 1209.2496 mg, SugarContent 0 g, TransFatContent 0 g

HOW TO MAKE A CAKE IN A PYREX BOWL | LEAFTV
The smallest Pyrex bowl, 1 1/2 pints, requires 35 to 40 minutes of baking time, while the largest 4-quart bowl can take 1 or more hours. Check the cake periodically to see if it's done, beginning at the time indicated on the recipe for a regular cake pan. Insert a wooden skewer or cake tester in the center of the cake.
From leaf.tv
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MY MOTHER'S BEST, NO-KNEAD PEASANT BREAD RECIPE ...
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Put all the ingredients into a very large bowl. Stir until it forms a dough ball. Kneading in the bowl is fine. Put about 1 tablespoon oil in bowl and turn the dough in it. Cover and let rise for 8+ hours. Shape dough into bread loaves or rolls of your choice. Let rise another 6 hours depending on ...
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BAKING IN A PYREX BOWL???? - CAKECENTRAL.COM
Nov 03, 2006 · I baked in a pyrex bowl a few weeks ago. I just sprayed heavily with Pam and it came out perfect. It did take FOREVER to bake, I tried using the flower nail in the bottom of the bowl but still came out just undone in the middle and started to get crispy on the top edges, so a metal core would probably help better.
From cakecentral.com
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IS IT SAFE TO BAKE IN A PYREX BOWL? - I'M COOKING
You could put it on a baking sheet, fill it with water, stick it in the oven at 350 degrees for 10 mins. along side of a similar baking dish that you know is oven safe and see if they get equally hot.
From solefoodkitchen.com
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Pyrex® Glassware can be used for cooking, baking, warming and reheating food in microwave ovens and preheated conventional or convection ovens. Pyrex Glassware is dishwasher safe and may be washed by hand using non-abrasive cleansers and plastic or nylon cleaning pads if scouring is necessary.
From iforgotitswednesday.com
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CAN YOU BAKE IN A PYREX BOWL? - I FORGOT ITS WEDNESDAY
Is Pyrex oven safe bowl? The Pyrex Glass Mixing Bowl Set is designed to make stirring and mixing quick and easy. Pyrex 3-piece set includes one (1) each of 1-quart, 1-1/2-quart, and 2-1/2-quart glass mixing bowls. Made from pure Pyrex glass, these bowls are microwave, dishwasher, preheated oven, and freezer safe.
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CAN YOU BAKE A CAKE IN A ROUND PYREX BOWL? - RECIPE
The smallest Pyrex bowl, 1 1/2 pints, requires 35 to 40 minutes of baking time, while the largest 4-quart bowl can take 1 or more hours. Can I use glass bowl for baking? Note that with the best of care, a heat-resistant glass bowl or bakeware could still break or shatter – there’s absolutely no guarantee that it won’t.
From gutomna.com
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QUICK ANSWER: CAN I BAKE IN A PYREX GLASS BOWL ...
How long to bake a cake in a Pyrex bowl? Bake the cake in the middle of the oven for 45 to 50 minutes or until the sides of the cake start to pull away from the sides of the bowl and a knife or toothpick inserted in the center comes out clean. Cool the cake for about 20 minutes in the bowl before turning it out onto a wire rack to finish cooling.
From seniorcare2share.com
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BAKING IN A PYREX BOWL???? - CAKECENTRAL.COM
Nov 03, 2006 · I baked in a pyrex bowl a few weeks ago. I just sprayed heavily with Pam and it came out perfect. It did take FOREVER to bake, I tried using the flower nail in the bottom of the bowl but still came out just undone in the middle and started to get crispy on the top edges, so a metal core would probably help better.
From cakecentral.com
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IS IT SAFE TO BAKE IN A PYREX BOWL? - I'M COOKING
Pyrex® Glassware can be used for cooking, baking, warming and reheating food in microwave ovens and preheated conventional or convection ovens. Pyrex Glassware is dishwasher safe and may be washed by hand using non-abrasive cleansers and plastic or nylon cleaning pads if scouring is necessary.
From solefoodkitchen.com
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Aug 26, 2017 · Instructions. Stir the flour, salt and yeast together in a big bowl. Pour the water into the flour mixture and stir until well combined. (If it seems a little dry, add the additional 1/4 cup of water - should be very sticky.) Cover the bowl with plastic wrap and let it sit on the counter or in a cool oven for 12-16 hours. Preheat the oven to 425°.
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Sep 27, 2019 · I started using Pyrex glassware before 1998, so I consider the products to be almost miraculously heat-resistant. Back then, you could safely take a dish from one temperature extreme to another—refrigerator to freezer to oven—without having to worry about glassware shattering from the change in temperature.
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BAKING A CAKE IN A PYREX BOWL | MUMSNET
Mar 29, 2012 · NB A 2L pyrex bowl will produce a cake that looks a lot like a volcano on top, but I suspect that is not quite what you're after. 2. 1L pyrex bowl - will bake, but take a while. Fill it a lot higher than you think (ie more than 2/3rds the way up) - the middle will 'volcano' again, but overall you should achieve some decent height once you trim it.
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