STRONG WHITE BREAD FLOUR RECIPES
TRADITIONAL WHITE BREAD | BREAD | RECIPES | DOVES FARM
Make this recipe for one loaf or times it by three and you will have enough bread to freeze for a later date. This basic recipe can easily be adapted to the recipes for flavoured breads.
Number Of Ingredients 7
Steps:
- Rub some oil around the inside of a 1kg/2lb bread tin. Put the flour, yeast and sugar into a large bowl and blend them together. Pour in the water, and stir until everything looks craggy and lumpy then stir in the salt. Stir in the oil. Using your hands, gather everything together into a doughy mass. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour. Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Knead the dough for another 100 presses. Shape the dough and put it into the prepared tin. Invert the large bowl over the tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven 20 minutes before you are going to bake. Remove the mixing bowl and bake for 40–45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked. Leave to cool on a wire rack.
WHITE BREAD MACHINE LOAF | BREAD | RECIPES | DOVES FARM
Home baked bread made in a bread making machine can be convenient and labour saving way to make your own. White bread is probably the most popular although you may like to try your hand at making a White Spelt Bread Machine Loaf or White Rye Bread Machine Loaf.
Number Of Ingredients 6
Steps:
- Put the ingredients into the bread machine pan in the order recommended by the machine manufacturer. Turn the machine to the basic rapid bread setting. Select your preferred crust option if available on the machine. Check the pan is locked into position and start the machine. Remove the bread pan from the machine as soon as it has finished baking. Tip the bread out of the pan and remove the mixer paddle from the bottom of the loaf. Cool the bread on a wire rack.
More about "strong white bread flour recipes"
CLASSIC SOURDOUGH BREAD | SOURDOUGH | RECIPES | DOVES FARM
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.
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DOUGH BALLS WITH GARLIC BUTTER RECIPE | BBC GOOD FOOD
Serve a platter of warm dough balls with plenty of garlic butter. This easy recipe makes a great sharing-style starter for family and friends
From bbcgoodfood.com
Total Time 50 minutes
Category Starter
Calories 621 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Starter
Calories 621 calories per serving
- Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.
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10 BEST ALMOND FLOUR BREAD MACHINE RECIPES | YUMMLY
Jan 12, 2022 · vanilla extract, milk, strong flour, butter, dry yeast, sugar and 4 more Roman Style White Pizza (Bread Machine) L'Antro dell'Alchimista water, salt, flour, coarse salt, extra-virgin …
From yummly.com
From yummly.com
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FLOUR - WIKIPEDIA
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread …
From en.m.wikipedia.org
From en.m.wikipedia.org
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WHAT IS STRONG FLOUR? HOW IS IT USED? [FLOUR STRENGTH GUIDE]
Oct 20, 2021 · While all-purpose flour is ideal for general baking, the more discerning professional baker uses specific flours like bread flour, cake flour, or pastry flour for their creations. Strong bread flour has around 13 to 14 percent gluten content, with the …
From makebreadathome.com
From makebreadathome.com
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10 BEST BREAD MACHINE RECIPES | YUMMLY
Jan 22, 2022 · The Best Bread Machine Recipes on Yummly | Baguette (bread Machine Recipe), Baguettes (bread Machine Recipe), Pizza (bread Machine Recipe) ... sugar, egg yolks, strong flour, salt, vanilla extract and 4 more. Semmel Bread (Bread Machine Recipe) L'Antro dell'Alchimista. yeast, extra-virgin olive oil, flour, milk, salt, sugar. White Bread (Bread …
From yummly.com
From yummly.com
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HIGH PROTEIN BREAD FLOUR – BREADTOPIA
3, 10 and 50 lb bags This bread flour is milled from clean, high quality hard red spring wheat for optimal baking performance. At 13.5% protein level, it's ideal for bread baking when you need an extra strong rise. Use alone or in combination with whole grain flour when …
From breadtopia.com
From breadtopia.com
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WHAT IS BREAD FLOUR? - THESPRUCEEATS.COM
Jan 04, 2022 · As with all types of flour, bread flour needs be be measured properly, and the way to do that is by weight.This is more accurate than using volume measurements such as cups, and helps make sure your recipes turn out right. With bread flour, a "cup" can …
From thespruceeats.com
From thespruceeats.com
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WHICH FLOUR TO USE FOR SOURDOUGH BREAD: A COMPLETE GUIDE ...
Sep 12, 2021 · A flour that is labelled ‘strong’ is guaranteed to have a higher percentage of protein that has high strength (i.e.highly extensible and stretchy). The label may say: strong; very strong; bread flour; Ash Content and Extraction Rate. You may hear bakers talking about the ash content in flour when baking bread.
From truesourdough.com
From truesourdough.com
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EASY WHITE SODA BREAD - EASY PEASY FOODIE
Mar 12, 2019 · Other tips for making white soda bread. In my experiments, I discovered two other important tips for making white soda bread. The first was you need to use more salt when making white soda bread (compared to making wholemeal soda bread) – this is because white flour has less flavour than wholemeal flour, so more salt is needed to stop white soda bread …
From easypeasyfoodie.com
From easypeasyfoodie.com
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00 FLOUR RECIPES: A COMPLETE GUIDE - MAKE BREAD AT HOME
Oct 26, 2021 · Typically, golden flour is better for double zero pasta, whereas white flour is better for bread, but they can be easily substituted for one another. 00 Flour vs Bread Flour. Because bread flour is typically labeled by American standards and 00 flour …
From makebreadathome.com
From makebreadathome.com
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WHAT IS STRONG FLOUR, AND WHEN SHOULD YOU USE IT?
Strong flour (AKA bread flour) is the strongest flour with a very high gluten content (13-14%). This makes it perfect for making breads like Paul Hollywood's white loaf or a traditional Italian Easter loaf .
From spoonuniversity.com
From spoonuniversity.com
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10 BEST BREAD MACHINE CINNAMON BREAD RECIPES | YUMMLY
Jan 18, 2022 · strong flour, flour, salt, water, sugar, yeast Milk Bread Dough (Bread Machine Recipe) L'Antro dell'Alchimista dry yeast, vegetable oil, whole milk, durum wheat flour, all purpose flour and 2 more
From yummly.com
From yummly.com
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WHAT IS BREAD FLOUR - WHAT'S THE DIFFERENCE BETWEEN BREAD ...
Apr 06, 2020 · Flours with a higher protein percentage (that excel in gluten formation) are referred to as “strong flours.” This is why bread flour—with a relatively high percentage of protein at 12 to 13% ...
From delish.com
From delish.com
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HOW TO MAKE BREAD FLOUR: 10 STEPS (WITH PICTURES) - WIKIHOW
Dec 12, 2021 · The basic process for converting wholewheat flour to bread flour is basically the same as above. However, a few qualities of wholewheat flour make some minor differences necessary. To start, add the wheat flour to a mixing bowl. Again, this is a one-to-one substitution for the bread flour …
From wikihow.com
From wikihow.com
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STRONG WHITE FLOUR RECIPES - BBC FOOD
Strong white flour is available from large supermarkets. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked ...
From bbc.co.uk
From bbc.co.uk
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WHAT IS STRONG FLOUR? HOW IS IT USED? [FLOUR STRENGTH GUIDE]
Oct 20, 2021 · While all-purpose flour is ideal for general baking, the more discerning professional baker uses specific flours like bread flour, cake flour, or pastry flour for their creations. Strong bread flour has around 13 to 14 percent gluten content, with the …
From makebreadathome.com
From makebreadathome.com
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00 FLOUR RECIPES: A COMPLETE GUIDE - MAKE BREAD AT HOME
Oct 26, 2021 · Typically, golden flour is better for double zero pasta, whereas white flour is better for bread, but they can be easily substituted for one another. 00 Flour vs Bread Flour. Because bread flour is typically labeled by American standards and 00 flour …
From makebreadathome.com
From makebreadathome.com
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10 BEST BREAD MACHINE CINNAMON BREAD RECIPES | YUMMLY
Jan 18, 2022 · strong flour, flour, salt, water, sugar, yeast Milk Bread Dough (Bread Machine Recipe) L'Antro dell'Alchimista dry yeast, vegetable oil, whole milk, durum wheat flour, all purpose flour and 2 more
From yummly.com
From yummly.com
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HIGH PROTEIN BREAD FLOUR – BREADTOPIA
3, 10 and 50 lb bags This bread flour is milled from clean, high quality hard red spring wheat for optimal baking performance. At 13.5% protein level, it's ideal for bread baking when you need an extra strong rise. Use alone or in combination with whole grain flour when …
From breadtopia.com
From breadtopia.com
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Q&A TYPES OF WHITE FLOUR, THEIR WEIGHTS AND HOW MUCH WATER ...
Jun 16, 2020 · Return to FAQs page. Q: I want to use a white flour with higher protein, how do I adjust the recipe? A: We wrote the original white-flour Master Recipe for The New Artisan Bread in Five Minutes a Day with typical all-purpose white flour (such as …
From artisanbreadinfive.com
From artisanbreadinfive.com
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10 BEST RAPID RISE YEAST BREAD RECIPES | YUMMLY
Jan 14, 2022 · egg, salt, warm water, strong white flour, dried yeast, sesame seeds and 2 more Cranberry Yeast Bread Mennonite Girls Can Cook instant yeast, salt, sugar, cranberries, eggs, flour, …
From yummly.com
From yummly.com
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WHAT IS BREAD FLOUR: SUBSTITUTES, USE, & HOW IT'S DIFFERENT
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in …
From webstaurantstore.com
From webstaurantstore.com
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COCONUT FLOUR BREAD (KETO, LOW CARB, PALEO) - LOW CARB YUM
Apr 29, 2019 · It’s really hard to give up bread and sandwiches with starting keto. That’s why you’ll want to try various low carb bread recipes to find one that works for you. For a tried and true recipe, I recommend the popular Soul Bread that was developed by a group of low carbers.. However, if you’re like me, you may be looking for a keto bread …
From lowcarbyum.com
From lowcarbyum.com
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