Differences between version 12 and predecessor to the previous major change of Recipes/PlainWhiteBread.
Other diffs: Previous Revision, Previous Author
| Newer page: | version 12 | Last edited on Saturday, 12 February 2011 19:59:03 | by CyberLeo | Revert |
| Older page: | version 8 | Last edited on Saturday, 29 January 2011 17:02:40 | by CyberLeo | Revert |
@@ -19,8 +19,26 @@
# Pour yeast into a depression in the center of the flour
# Set to 2lb dark white (About 3 hours); push 'go'
# ...
# Profit!
+
+!! In Oven
+# Prepare dough as above, but set the bread machine to 'dough'
+# Preheat oven to 450f
+# Grease and flour bread pans
+# Once dough has finished rising in bread machine, flop onto a lightly floured countertop
+# Stretch dough into roughly a rectangle
+# Start at one narrow end and roll dough up into a round shape, tucking the sides in and under as you go
+# Once rolled up completely, set seam-side down, shape to the size of the loaf pan, and make diagonal cuts every inch or so along the top of the roll
+# Place dough roll seam side down in the bottom of a bread pan
+# Rest someplace warm to rise for 40-50 minutes, or until doubled in size
+# Once risen, reduce oven heat to 400f, set bread pan with dough into middle shelf of preheated oven, toss a quarter cup cold water onto the oven floor (not onto the dough!) and close door immediately
+# Do not open the door for fifteen minutes
+# I'm serious. Not even a peek.
+# Bake for 20-30 minutes, or until exposed loaf is starting to get golden
+# Cover with a sheet or tent of aluminum foil to prevent the top from getting too brown when baking for the last 15 or so minutes
+# Consider basting the crown with butter 5 minutes before completion
+# Loaf is done when crown is golden brown and loaf sounds hollow when thumped
!! Extra:
* 2t crushed oregano in wet makes a nice aromatic loaf
* 2t garlic powder destroys universe -- do not try
@@ -28,13 +46,14 @@
<verbatim>
Loaf | 1lb | 1 1/2lb | 2lb
--------+-------+---------+-------
-Milk | 2/3c | 15
/16c
| 1 1/4c
-Water | 2T | 3/16c
| 3
/4c
+Milk | 2/3c | 3
/4c+3T
| 1 1/4c
+Water | 2T | 3T
| 1
/4c
Butter | 1T | 1 1/2T | 2T
Sugar | 1T | 1 1/2T | 2T
Salt | 3/4t | 1 1/2t | 2t
Flour | 2c | 3c | 4c
Yeast | 2/3t | 15/16t | 1 1/4t
</verbatim>
Trying 1.5lb loaf with 1t salt instead of 1 1/2t -- rises too high
+Trying 1.5lb loaf with 1 1/4t salt instead of 1 1/2t
version 12
Plain White Bread
Dry:
- 4c white flour
Wet:
- 1 1/4c Milk
- 1/4c Water
- 2T Butter
- 2T Sugar
- 2t Salt
Atop:
- 1 1/4t Bread Machine Yeast
Instructions:
- Pour wet ingredients into bottom of pan; mix well
- Cover with flour
- Pour yeast into a depression in the center of the flour
- Set to 2lb dark white (About 3 hours); push 'go'
- ...
- Profit!
In Oven
- Prepare dough as above, but set the bread machine to 'dough'
- Preheat oven to 450f
- Grease and flour bread pans
- Once dough has finished rising in bread machine, flop onto a lightly floured countertop
- Stretch dough into roughly a rectangle
- Start at one narrow end and roll dough up into a round shape, tucking the sides in and under as you go
- Once rolled up completely, set seam-side down, shape to the size of the loaf pan, and make diagonal cuts every inch or so along the top of the roll
- Place dough roll seam side down in the bottom of a bread pan
- Rest someplace warm to rise for 40-50 minutes, or until doubled in size
- Once risen, reduce oven heat to 400f, set bread pan with dough into middle shelf of preheated oven, toss a quarter cup cold water onto the oven floor (not onto the dough!) and close door immediately
- Do not open the door for fifteen minutes
- I'm serious. Not even a peek.
- Bake for 20-30 minutes, or until exposed loaf is starting to get golden
- Cover with a sheet or tent of aluminum foil to prevent the top from getting too brown when baking for the last 15 or so minutes
- Consider basting the crown with butter 5 minutes before completion
- Loaf is done when crown is golden brown and loaf sounds hollow when thumped
Extra:
- 2t crushed oregano in wet makes a nice aromatic loaf
- 2t garlic powder destroys universe -- do not try
- 2T grated parmesan cheese, maybe?
Loaf | 1lb | 1 1/2lb | 2lb --------+-------+---------+------- Milk | 2/3c | 3/4c+3T | 1 1/4c Water | 2T | 3T | 1/4c Butter | 1T | 1 1/2T | 2T Sugar | 1T | 1 1/2T | 2T Salt | 3/4t | 1 1/2t | 2t Flour | 2c | 3c | 4c Yeast | 2/3t | 15/16t | 1 1/4t
Trying 1.5lb loaf with 1t salt instead of 1 1/2t -- rises too high Trying 1.5lb loaf with 1 1/4t salt instead of 1 1/2t