HOMEMADE CHEESE BREAD LOAF RECIPE RECIPES
CRUSTY HOMEMADE BREAD RECIPE: HOW TO MAKE IT
Crackling homemade 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. —Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 3g protein.
HOMEMADE FRESH CHEESE RECIPE | ALLRECIPES
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 1 1/2 pounds of cheese
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutrition Facts : Calories 97.7 calories, CarbohydrateContent 7.4 g, CholesterolContent 16.3 mg, FatContent 5.3 g, ProteinContent 5.2 g, SaturatedFatContent 3 g, SodiumContent 65.1 mg, SugarContent 7.4 g
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EASY HOMEMADE BREAD | JAMIE OLIVER RECIPES
Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
- Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
- Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
- Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
- Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
- Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
- Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
- You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
- Once cooked, place your loaf on a cooling rack and allow to cool.
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SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
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