BREAD SCRAPER RECIPES
DUTCH-OVEN BREAD RECIPE: HOW TO MAKE IT
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 loaf (16 pieces).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 3g protein.
JAPANESE MILK BREAD RECIPE - NYT COOKING
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Provided by Julia Moskin
Total Time 1 hours 30 minutes
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it’s ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
- Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
- Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
- Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
- Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
- Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
- Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
- Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
- Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
Nutrition Facts : @context http//schema.org, Calories 279, UnsaturatedFatContent 3 grams, CarbohydrateContent 43 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 5 grams, SodiumContent 217 milligrams, SugarContent 9 grams, TransFatContent 0 grams
More about "bread scraper recipes"
JAPANESE MILK BREAD RECIPE - NYT COOKING
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
See details
CIABATTA BREAD RECIPE | ALLRECIPES
This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 55 minutes
Category Bread, Bread Machine
Calories 73.4 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 55 minutes
Category Bread, Bread Machine
Calories 73.4 calories per serving
- Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.
See details
CLASSIC SOURDOUGH BREAD | SOURDOUGH | RECIPES | DOVES F…
A sourdough loaf made with the simple basic ingredients of flour, water and a touch of salt. We used Einkorn to make the starter and ferment followed by strong white flour to make the dough. There are three distinct stages to making a sourdough loaf, the starter, the ferment and the dough itself. The starter will take 3 to 4 days to develop and then another 4–12 hours to be transformed into the ferment necessary to rise the dough. This bread is traditionally risen in a banneton which creates appealing lines on the baked loaf although it could be cooked in a regular loaf tin. The bread itself will have an appealing and complex sourdough taste and aroma.
* Alternatively, use Organic Wholemeal Emmer, Organic Wholemeal Spelt Flour or Organic Wholemeal Rye Flour.*
Before you begin to make your sourdough, we recommend reading our Guide to Sourdough Making alongside our handy Sourdough Starter Table.
From dovesfarm.co.uk
Reviews 4.9
From dovesfarm.co.uk
Reviews 4.9
- Starter – use this handy chart to help you keep track of your feeding times. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the tea towel and leave in a warm place for 12 hours. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-damp the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours. On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place. Ferment Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl. Pour 150ml water into the bowl and stir until lump free. Add 100g flour and stir to mix. Invert a larger mixing bowl over the dough bowl and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session). 1st Dough Pour the tepid water into the ferment and mix well. Add the flour to the ferment and stir to mix. While the dough is still craggy and lumpy, stir in the salt. Using your hands gather everything together, gently pressing into a ball of dough. Knead the dough in the bowl for 100 presses without adding flour. Invert a large bowl over the dough bowl and leave in a warm place until double in size which may take 4–12 hours. 2nd Dough Dust the inside of the banneton liberally with flour. Run a spatula around the edge of the swollen dough. Pour the oil onto the dough and dip your fingers in the oil. Pick up the dough on the far side of the bowl, gently pulling and stretching it upwards then fold it forward onto the dough still left in the bowl. Turn the dough a quarter to the left or right. Repeat the action of lifting and stretching the dough then folding back onto itself five or six times, turning the bowl each time. Tuck the edges of the dough under to make a ball of dough. Transfer the dough into the floured banneton with the smoothest side down. Cover with an upturned mixing bowl and leave to roughly double in size, 2-12 hours. Baking Pre-heat the oven 20 minutes before you are going to bake. Rub some oil around the inside of an oven tray or insert a baking liner. Remove the upturned bowl and very gently tip the dough onto the oven tray. Bake for 35-40 minutes until golden brown. Transfer the bread to a wire rack and leave to cool. Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress. This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.
See details
NO KNEAD BREAD - JO COOKS
Nov 14, 2021 · No Knead Bread Highlights. NO KNEADING REQUIRED. As the name suggests, there really is no kneading required. Simply add all the ingredients to a large bowl and stir using either a wooden spoon or a plastic spatula until all the …
From jocooks.com
From jocooks.com
See details
HOW TO BAKE BREAD : BAKING 101 : FOOD NETWORK | RECIPES ...
Plastic dough scraper (pictured above): This flexible, inexpensive little guy is a super-useful tool. Use it to gently ease dough out of a bowl and off work surfaces. Use it to gently ease dough ...
From foodnetwork.com
From foodnetwork.com
See details
POTICA (POVITICA): TWO SLOVENIAN WALNUT PINWHEEL BREAD RECIPES
Preheat oven to 325°F. Bake for 45 minutes, until bread is golden brown and sounds hollow when tapped. If bread appears to be browning to much, cover lightly with foil. Remove from pans and allow to cool on baking racks. Once completely cool, bread can be wrapped …
From delishably.com
From delishably.com
See details
FAST NO KNEAD BREAD, FASTER DUTCH OVEN BREAD, CRUSTY BREAD ...
Apr 02, 2020 · We now have our own tried and true family formula for our Jenny Jones No Knead Bread habit — 1.5 cups of bread flour plus 1.5 of one or another or a mix of whole grain flours (rye, whole wheat, white wheat, buckwheat — buckwheat’s gluten free but works just fine balanced out by the bread …
From jennycancook.com
From jennycancook.com
See details
HOMEMADE POTATO BREAD RECIPE - SIMPLY RECIPES
Sep 14, 2021 · To store baked bread, double wrap the cooled loaves in plastic film or aluminum foil. Then, place in freezer-safe, zip-top bags. Frozen bread will keep for about 6 months. Remove from the freezer and let thaw to room temperature while still wrapped. It's best to not store bread in the refrigerator, since the fridge tends to dry out bread …
From simplyrecipes.com
From simplyrecipes.com
See details
JIM LAHEY'S NO-KNEAD BREAD RECIPE | LEITE'S CULINARIA
Jan 21, 2021 · The aroma of the bread while it was cooking was extremely deep and rich. The taste of the bread from the fermentation is unbelievable. Adding cornmeal to the covering of the bread before the final rise is possibly the best decision to make. The cornmeal adds a textural element to the bread …
From leitesculinaria.com
From leitesculinaria.com
See details
OATMEAL BREAD | KING ARTHUR BAKING
To bake the bread: Uncover the bread, place it on a middle rack of the oven, and bake for 15 minutes. Lower the oven temperature to 425°F and bake for an additional 20 to 25 minutes for the loaves, and 5 minutes for the rolls. If the bread appears to be …
From kingarthurbaking.com
From kingarthurbaking.com
See details
THE 15 BEST BREAD RECIPES YOU CAN BAKE IN YOUR CAST IRON ...
Mar 26, 2021 · T o bake bread is a very time-consuming task-sometimes it can take the whole day to make a loaf of delicious bread.You have to treat it like a child; it requires attention and care. There's a lot of dough kneading to do, rising time (which can take hours), and you also have to control the temperature in the room. However, that doesn't mean that dry yeast bread …
From wideopeneats.com
From wideopeneats.com
See details
7 EASY YEAST BREAD RECIPES FOR BEGINNERS, AND ALL THE ...
May 11, 2020 · Homemade bread recipes and tips for beginners. Before we get into the recipes, just a quick note about yeast and flour: Yeast Tips. ... Don’t worry about buying specialized bread baking equipment. I use my hands instead of a dough scraper …
From coolmomeats.com
From coolmomeats.com
See details
HOMEMADE ARTISAN BREAD RECIPE + VIDEO - SALLY'S BAKING ...
Jan 01, 2020 · Like sandwich bread, focaccia, homemade English muffins, and bagels— the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.. Only 4 Ingredients. The crustier and chewier the bread…
From sallysbakingaddiction.com
From sallysbakingaddiction.com
NO KNEAD DUTCH OVEN BREAD - RED STAR® YEAST
The bread will come out more dense using whole wheat flour. I would recommend starting out with 50% or less whole wheat flour, and use bread flour in place of the remaining all-purpose …
From redstaryeast.com
From redstaryeast.com
See details
SOURDOUGH BREAD RECIPE - SIMPLIFIED STEP-BY-STEP! - AM…
Nov 16, 2018 · Step 2: Autolyse - In a large bowl, use a spatula or your hands to mix 200 grams of levain with 700 grams of water, 800 grams of strong bread flour and 200 grams of whole wheat flour …
From amyinthekitchen.com
From amyinthekitchen.com
See details
NATURALLY LEAVENED SOURDOUGH BREAD | KING ARTHUR BAKING
Bake the bread until it’s crusty and golden, about 35 to 40 minutes. Remove the loaves from the oven and cool on a rack before slicing. Store leftover bread, in a paper bag or loosely covered in …
From kingarthurbaking.com
From kingarthurbaking.com
See details
HOW TO MAKE A BEAUTIFUL BREAD MACHINE CIABATTA
Dec 20, 2021 · Bread recipes often call for warm liquids to hasten the proofing or rising. However, Paul Hollywood emphasized that one should not rush the process. In addition, the friction of the bread …
From saladinajar.com
From saladinajar.com
See details
WHOLE WHEAT BREAD RECIPE - SIMPLY RECIPES
Feb 09, 2021 · Once the bread has cooled, store it on the countertop in a plastic bag or a cloth bread bag. The bread will stay fresh for 4 days, which isn’t to say it goes bad by day 5, just that it will start to dry out a bit. Rather than using the bread …
From simplyrecipes.com
From simplyrecipes.com
See details
INSTANT POT BREAD #15 - PRESSURE COOK RECIPES
May 31, 2020 · Instant Pot Bread Experiment No-Knead Bread Experiments. We did 15 bread-making experiments with varying amount of ingredients, rising/proofing/cooking times, temperatures, & methods to find the easiest, foolproof, tasty bread …
From pressurecookrecipes.com
From pressurecookrecipes.com
See details
NO KNEAD (NO DUTCH OVEN) BREAD - JENNY CAN COOK
Jan 08, 2021 · Using a scraper fold dough over 10-12 times & shape into a rough ball. Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes. ... for soaking flour using raw kefir or yogurt for fermentation that will probably give bread the sourdough flavor but no bread recipe or recipes …
From jennycancook.com
From jennycancook.com
See details
THE BEST GLUTEN-FREE BREAD RECIPES | QUICK AND EASY!
Jan 18, 2016 · During their research for Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour …
From feedmephoebe.com
From feedmephoebe.com
See details
HOW TO MAKE STAR BREAD - SALLY'S BAKING ADDICTION
Nov 06, 2018 · Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
INSTANT POT BREAD #15 - PRESSURE COOK RECIPES
May 31, 2020 · Instant Pot Bread Experiment No-Knead Bread Experiments. We did 15 bread-making experiments with varying amount of ingredients, rising/proofing/cooking times, temperatures, & methods to find the easiest, foolproof, tasty bread …
From pressurecookrecipes.com
From pressurecookrecipes.com
See details
NO KNEAD (NO DUTCH OVEN) BREAD - JENNY CAN COOK
Jan 08, 2021 · Using a scraper fold dough over 10-12 times & shape into a rough ball. Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes. ... for soaking flour using raw kefir or yogurt for fermentation that will probably give bread the sourdough flavor but no bread recipe or recipes …
From jennycancook.com
From jennycancook.com
See details
THE BEST GLUTEN-FREE BREAD RECIPES | QUICK AND EASY!
Jan 18, 2016 · During their research for Gluten-Free ABin5, Zoe and Jeff discovered that a mix of gluten-free flours produced the best tasting loaves, and they created two gluten-free flour …
From feedmephoebe.com
From feedmephoebe.com
See details
HOW TO MAKE STAR BREAD - SALLY'S BAKING ADDICTION
Nov 06, 2018 · Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
BREAD-MAKING TOOLS EVERY HOME BAKER SHOULD HAVE
Jun 18, 2021 · Baking bread is a uniquely challenging and satisfying task. Sure, there’s a bit of fuss when it comes to proofing yeast and getting picture-perfect plaits, but the smell of a freshly baked loaf is worth it.The only thing you need—besides your favorite bread recipe—are a few bread …
From tasteofhome.com
From tasteofhome.com
See details
HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING - THE …
May 03, 2021 · In 2006, it changed the face of baking. Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and …
From nytimes.com
From nytimes.com
See details
SIMPLE CRUSTY WHITE BREAD RECIPE - SERIOUS EATS
Apr 03, 2020 · Baking a crusty loaf of country-style white bread at home is made simple with a Dutch oven and digital scale. ... if we think of bread recipes in ratios, as ... that and some essential bread-baking equipment, including a stand mixer, bench scraper…
From seriouseats.com
From seriouseats.com
See details
BREAD - WIKIPEDIA
Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Bread …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
UPDATED NO-KNEAD BREAD RECIPE - NYT COOKING
Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open. Tips It is strongly recommended to use a gram scale for accuracy and success in this recipe. This recipe calls for bread …
From cooking.nytimes.com
From cooking.nytimes.com
See details
CIABATTA RECIPE | LEITE'S CULINARIA
Sep 08, 2019 · If making the bread in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, …
From leitesculinaria.com
From leitesculinaria.com
See details
HOW TO MAKE SOURDOUGH BREAD (A BEGINNERS GUIDE) | LITTLE ...
Jan 04, 2020 · Step two: mix the dough. Transfer 50g of active starter and 350g water into a large mixing bowl.Stir to distribute the starter evenly. Add 500g bread flour and 10g sea salt to the …
From littlespoonfarm.com
From littlespoonfarm.com
See details
SPROUTED BREAD - WIKIPEDIA
Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. The Essenes, a Jewish religious group that flourished from the 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread…
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
BAKING BREAD MACHINE DOUGH IN THE OVEN
May 09, 2020 · Bread machines are ultra-convenient—they mix and knead the dough, let it rise, shape it into a loaf, and bake the bread, all with just a push of a button. But when the dough is baked in the machine, the resulting loaf is oddly shaped with a denser crumb and tougher crust. If this doesn't appeal to you, baking the bread machine dough in the oven …
From thespruceeats.com
From thespruceeats.com
See details
RUSTIC WHOLE GRAIN SOURDOUGH BREAD - BREAD BY ELISE
Apr 16, 2021 · A bread dough consisting of a high percentage of whole grains, in this case over 70%, generally needs more water than a white dough. ... With the help of a bench scraper, fold in the …
From breadbyelise.com
From breadbyelise.com
See details
