WHAT IS PROOFING BREAD RECIPES

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BEST SLOW-COOKER BREAD RECIPE - HOW TO MAKE SLOW-COOKER …



Best Slow-Cooker Bread Recipe - How to Make Slow-Cooker … image

With this recipe for slow-cooker bread from Delish.com there's no waiting, no proofing and no headache.

Provided by Lauren Miyashiro

Categories     side dish    snack

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 6

1 envelope active dry yeast
1 tbsp. sugar
1 1/2 c. luke-warm water
3 1/2 c. all-purpose flour
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt

Steps:

  • Line a slow cooker with parchment paper. In a large bowl, combine yeast and sugar. Add water and stir until combined. Add flour, olive oil and salt and stir until combined and a shaggy dough begins to form.
  • On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 minutes. Roll dough into a ball, then place in slow cooker. Cook on high until golden on the bottom and cooked through, about 2 hours. (The internal temperature should be about 200° but bread won't be golden on top.) Carefully remove bread from slow cooker.
  • To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2 to 3 minutes. Let cool for at least 20 minutes.
  • Slice and serve warm or at room temperature.

SIMPLE GLUTEN FREE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES



Simple gluten free bread recipe | Jamie Oliver bread recipes image

Thanks to this easy recipe, even if you’re gluten intolerant, you’ll never have to go without again.

Total Time 1 hours

Yield 1 loaf

Number Of Ingredients 8

325 ml semi-skimmed milk
2 large free-range eggs
1 teaspoon white wine vinegar
450 g gluten-free brown bread flour plus extra for dusting
½ teaspoon sea salt
2 tablespoons golden caster sugar
1½ x 7g sachet dried yeast
3 tablespoons olive oil

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
    2. Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
    3. Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
    4. Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.

Nutrition Facts : Calories 137 calories, FatContent 3.7 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 3.2 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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SIMPLE GLUTEN FREE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
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