WHAT TEMPERATURE IS WARM WATER FOR BREAD MAKING RECIPES

ASIAN WATER ROUX WHITE BREAD RECIPE | ALLRECIPES

Asian Water Roux White Bread Recipe | Allrecipes image

Secret to homemade bread that will stay soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don't want to wait, make sure it's room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer.

Provided by Jessica Choi

Categories White Bread

Total Time 150 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 loaves

Number Of Ingredients 12

Ingredients

½ cup water
1 tablespoon white sugar
¼ cup butter
1 cup all-purpose flour
2 ½ teaspoons active dry yeast
¾ cup warm water
3 cups all-purpose flour
⅓ cup white sugar
3 tablespoons instant dry milk powder
1 teaspoon salt
1 egg
2 teaspoons melted butter, divided

Steps:

To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
Grease 2 8x4 inch loaf pans.
Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.

Nutrition Facts : Calories 139.3 calories, CarbohydrateContent 23.8 g, CholesterolContent 16.7 mg, FatContent 3.2 g, FiberContent 0.8 g, ProteinContent 3.5 g, SaturatedFatContent 1.8 g, SodiumContent 146.1 mg, SugarContent 4.6 g

DILL BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dill Bread Recipe: How to Make It - Taste of Home image

This golden-brown loaf is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! —Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 350°. Bake until crust is golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 364mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

More about "what temperature is warm water for bread making recipes"

SOURDOUGH BREAD | JAMIE OLIVER RECIPES

Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving

1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

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SOURDOUGH BREAD | JAMIE OLIVER RECIPES

1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

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HOW TO MAKE SOURDOUGH BREAD RECIPE - BBC GOOD FOOD

Make our easy sourdough starter seven days ahead to make our simple homemade sourdough loaf. Serve with your favourite casseroles or soups
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 202 calories per serving

Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it.

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CRUSTY ITALIAN BREAD | JUST A PINCH RECIPES

Found this tonight on a site called: cooklikeyourgrandmother.com. The recipe sounds promising, & the pic is from their website. I recommend checking out the website as well as the recipe, it's full of pics and a couple of videos. http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/
From justapinch.com
Reviews 5
Category Other Breads

Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they’re done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it’s done. If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper. Don’t put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.

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HOW TO MAKE SOURDOUGH BREAD RECIPE - BBC GOOD FOOD

Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it.

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CRUSTY ITALIAN BREAD | JUST A PINCH RECIPES

Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they’re done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it’s done. If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper. Don’t put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.

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WHITE SOURDOUGH RECIPE - BBC GOOD FOOD

Master the art of making sourdough bread with our step-by-step recipe. Learn how to create a starter, levain and the loaf itself with our expert tips.
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Side dish
Calories 171 calories per serving

Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat. Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves. Carefully remove the hot casserole dish from the oven and remove the lid. Invert one loaf onto the baking parchment, then, working quickly, score the top at an angle. Use the corners of the parchment to lift the loaf into the casserole dish. Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish). Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing. Repeat with the second loaf.

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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

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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SHOULD YOU USE WARM WATER WHEN MAKING BREAD DOUGH? - …

Nov 24, 2019 · You’ve probably seen it written in many bread recipes before: use lukewarm or hand-hot or tepid water to make your bread dough. But should you use warm water to make bread dough? And if so, why is the temperature of the water so important for dough making…
From theepsombakehouse.co.uk

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HOMEMADE BREAD: TEMPERATURE IS KEY - THERMOWORKS

80°–170°F (27°–77°C): Gasses are formed and trapped More CO2 from yeast is produced, as are gasses from any chemical leaveners and alcohol vapor from the fermentation : 140°–212°F …
From blog.thermoworks.com

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WHAT IS THE BEST BREAD PROOFING TEMPERATURE?

May 20, 2020 · When making bread with instant yeast, divide the fresh yeast amount by 3. Active dry yeast must be bloomed in warm water for 10 minutes before use. Warm water at 34C reactivates the levain for the maximise dough rise. The proofing yeast water will start to bubble and smell yeasty. Instant and fresh yeast do not require activation in warm water.
From busbysbakery.com

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THE IDEAL TEMPERATURE FOR BAKING HOMEMADE BREAD - TH…

Sep 28, 2018 · Ensure the temperature is within a range of 95 degrees Fahrenheit – 115 degrees Fahrenheit.Add a tablespoon of yeast and increase the temperature to 110-130 degrees Fahrenheit. Using a higher temperature, e.g., 150 degrees Fahrenheit destroys the yeast before it proofs and temperature less than 105 degrees F causes the yeast to proof unevenly, which affects the final flavor of the bread.
From buythermopro.com

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HOW TO BRING EGGS TO ROOM TEMPERATURE QUICKLY | ALLRECIP…

Jun 08, 2021 · Make sure the water isn't too hot or the eggs could start cook! Aim for a pleasantly warm stream of water - similar to an average shower temperature. When the water has reached the correct temperature, place the bowl in the sink and let the water …
From allrecipes.com

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PANDEBONO (COLOMBIAN CHEESE BREAD) - MY COLOMBIAN RECIPES

Jan 04, 2021 · Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week …
From mycolombianrecipes.com

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BREAD MACHINE BREAD (THE RIGHT WAY) - FAVORITE FAMILY …

Apr 14, 2020 · I honestly didn’t believe her at first because bread machine bread just isn’t good. I had attempted making bread in a bread machine at least a dozen times and I could never make it taste right. She proved me wrong. Now making bread/dough in the bread machine is my VERY favorite way to make homemade bread.
From favfamilyrecipes.com

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BREAD RECIPES | MARTHA STEWART

You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos. mb_1011_monkey_bread…
From marthastewart.com

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WHAT TEMPERATURE KILLS YEAST - BOB'S RED MILL BLOG

Feb 21, 2018 · Warm water is still needed to dissolve the yeast particles so they can become active. The higher water temperature is suggested for Instant Yeast to offset the ambient temperature of the dry ingredients. By the time all the ingredients are mixed together, the temperature …
From bobsredmill.com

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HONEY WHOLE WHEAT BREAD - FAVORITE FAMILY RECIPES

May 27, 2019 · This bread is so good! I have been making it for a couple months now, alternating with some other bread recipes, but I always come back to this one. Great flavor and great texture. I …
From favfamilyrecipes.com

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5 WAYS TO MAKE BREAD - WIKIHOW LIFE

May 06, 2021 · In a cup or a small bowl, mix your yeast with about a 1/4 cup of warm warm (100-110˚F) water. The temperature of the water needs to be warm to the touch, but not hot. If the water is too warm, the yeast will be killed, while if it's too cool, it won't activate enough to make the bread …
From wikihow.life

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EASY HOMEMADE BREAD RECIPE - BUTTER WITH A SIDE OF …

Jan 02, 2019 · Instant or Active Dry Yeast for Making Bread. If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water …
From butterwithasideofbread.com

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WHAT TEMPERATURE SHOULD I BAKE BREAD? FINE TUNE YOUR R…

May 09, 2020 · So what temperature is the best temperature to bake bread at? For standard bread the best baking temperature is 220-230C (435-450F). Often midway through the bake the heat is turned down to 200-210C (390-410F). Bread …
From busbysbakery.com

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HOW TO TEST THE WATER TEMPERATURE FOR YEAST WITHOU…

May 01, 2015 · This week, Food52er Kate was ready to make Kouign Amann (imagine extra-buttery croissants with crunchy, caramelized sugar), but was thrown off by the prescribed 110º F water temperature. She asked the Hotline how important it was for the water …
From food52.com

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JIM LAHEY'S NO-KNEAD BREAD RECIPE - LEITE'S CULINARIA

Jan 21, 2021 · I was also not sure if the water should be cold or warm. Usually with bread its warm water but again I decided to go with the recipe deciding if it was warm it would have stated so. Using the 1 1/3 cups of water …
From leitesculinaria.com

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3 SALT FREE BREAD MACHINE RECIPES | JANUARY | RECIPE SELF

These bread are not only served as side dishes but also can be used for making various snacks like a sandwich or homemade burgers etc. The use of a bread machine made the preparation of bread at home very easy and hassle-free. So today I am going to share some Salt Free Bread Machine recipes.
From recipeself.com

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MAKING SOURDOUGH BREAD IN A BREAD MACHINE - BREAD EXPERIE…

Jul 13, 2008 · This post focuses on making sourdough bread in a bread machine using an active sourdough starter as well as flour, water, salt, and a little yeast. The first time I made this bread …
From breadexperience.com

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HEALTHY PUMPKIN BREAD RECIPES - EATINGWELL

Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes …
From eatingwell.com

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MAKING SOURDOUGH BREAD IN A BREAD MACHINE - BREAD EXPERIE…

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HEALTHY PUMPKIN BREAD RECIPES - EATINGWELL

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HOMEMADE CRUSTY ITALIAN BREAD RECIPE - RECIPES FROM ITALY

Jul 29, 2020 · Directions. Start by preparing the necessary ingredients to make homemade crusty Italian bread recipe. In addition to “00” flour, we will use manitoba flour, because it’s particularly right for leavened products as bread.. In fact, manitoba flour has a high protein content and has a high water absorption power (up to 90% of its weight) so it is perfect for making crusty bread …
From recipesfromitaly.com

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HOW TO USE INSTANT YEAST - BREAD MAKING 101

Feb 14, 2022 · Most recipes call for warm water or milk up to 50°C (120°F) but, this is not always necessary. Cold or room temperature water is perfectly okay to use, and this is my preferred method. It will take the yeast a little longer to activate using room temperature or cold water.
From recipepocket.com

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JIMMY JOHNS BREAD - MY STORY IN RECIPES

Jun 26, 2015 · 1/2 cup warm water 1/3 cup oil 3 cups all purpose flour 3 cups bread flour 3 Tablespoons sugar ... Good luck with your bread recipes and let me know how they turn out. Reply. M. A. ... What is the temperature the water should be at for warm? I'm thinking the water may have been a little to warm as my bread …
From mystoryinrecipes.com

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HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES

Feb 05, 2021 · 2 1/2 cups warm water (just barely warm to the touch) 2/3 cup molasses (regular unsulphured; not blackstrap) 2 tablespoons caraway seeds (optional) 1 tablespoon salt. 1/4 cup vegetable oil. 1/4 cup cocoa powder (unsweetened) 2 cups rye flour. 5 cups bread …
From simplyrecipes.com

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FAST NO KNEAD BREAD, FASTER DUTCH OVEN ... - JENNY CAN COOK

Apr 02, 2020 · 350 g (1⅓ cups plus 2 tbsp.) warm water 500 g (4 cups plus 2 tbsp.) bread flour 9 g (1½ tsp.) fine sea salt Steps Make the dough: In the evening, whisk the starter and water …
From jennycancook.com

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BREAD-MAKING TOOLS EVERY HOME BAKER SHOULD HAVE

Jun 18, 2021 · Yeasted bread dough likes a warm, humid environment—around 75º with 60 to 80 percent humidity—to get the right lift. Make sure your house is warm and humid enough with an indoor thermometer . And if it’s a little too cool, here are ways to proof bread …
From tasteofhome.com

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DO YOU REALLY NEED TO BAKE WITH ROOM TEMPERATURE EGGS ...

Nov 19, 2021 · Nest each bowl inside a medium-sized bowl filled with a couple inches of warm water, and after about 5 minutes or so, both parts of the egg should be room temperature. …
From foodnetwork.com

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HOW TO BAKE BREAD : BAKING 101 : FOOD NETWORK | RECIPES ...

There are two temperature options for proofing and fermenting bread. Warm: In a warm — but not hot — spot, about 70 to 80 degrees F. Generally, the kitchen counter is fine.
From foodnetwork.com

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