How do I bake a bread with instructions only for a bread machine?!
I have found a bread recipie I would like to try, but the directions for baking it are only for a bread machine!. I want to know the basic way to bake a bread if you don't have a bread machine!. also, does anyone know the substituion of all purpose flour instead of bread flour as the recipie calls!?Www@FoodAQ@Com
Answers:
Here's your basic bread recipe!.
6 to 7 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages quick acting or active dry yeast
2 1/4 cups scalded milk cooled to about 120°
Preparation:
Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl!. Add very warm milk; beat for about 1 minute!. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle!.
Turn dough onto a lightly floured surface!. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes!. Place dough in a large buttered mixing bowl!. Turn dough over so greased side is up!. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled!. When dough is touched, an indentation will remain!.
Punch dough down and divide into two equal portions!. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches!. Starting at 10-inch edge, roll dough tightly; pinch long seam together!. With sides of hands, press each end of loaf; fold ends under loaf!. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch)!. Brush each loaf lightly with butter!. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes!. Preheat oven to 425°!. Bake loaves on a low rack, so tops of pans are at the center of the oven!. Bake for 25 to 30 minutes!. Bread will sound hollow when lightly tapped!.
Makes 2 loaves of white bread!.Www@FoodAQ@Com
6 to 7 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages quick acting or active dry yeast
2 1/4 cups scalded milk cooled to about 120°
Preparation:
Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl!. Add very warm milk; beat for about 1 minute!. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle!.
Turn dough onto a lightly floured surface!. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes!. Place dough in a large buttered mixing bowl!. Turn dough over so greased side is up!. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled!. When dough is touched, an indentation will remain!.
Punch dough down and divide into two equal portions!. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches!. Starting at 10-inch edge, roll dough tightly; pinch long seam together!. With sides of hands, press each end of loaf; fold ends under loaf!. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch)!. Brush each loaf lightly with butter!. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes!. Preheat oven to 425°!. Bake loaves on a low rack, so tops of pans are at the center of the oven!. Bake for 25 to 30 minutes!. Bread will sound hollow when lightly tapped!.
Makes 2 loaves of white bread!.Www@FoodAQ@Com
Just follow the directions on the package, when you are ready to bake it, put it in a greased bake bread pan and let it rise for 10 to 15 minutes or until you see it coming over the rim of the pan, baked in oven @ 375 for about 25 minutes, check it with a toot pick if it comes out doughy put it back for abut 5 more minutes!.
Chef Leminator!.Www@FoodAQ@Com
Chef Leminator!.Www@FoodAQ@Com
You'd proof the yeast, add the other ingredients and knead the usual way!. Let rise one hour, shape into desired form and let rise another hour!. If you're making dinner rolls, bake at 375F for approximately 11 minutes and keep an eye on it!.
Bread flour had more gluten than all-purpose flour and provides strength that the dough needs to rise tall and not deflate!. If you used all-purpose, the bread would still be edible but I'd definitely recommend bread flour for making yeast bread!.
http://www!.baking911!.com/bread/101_intro!.!.!.Www@FoodAQ@Com
Bread flour had more gluten than all-purpose flour and provides strength that the dough needs to rise tall and not deflate!. If you used all-purpose, the bread would still be edible but I'd definitely recommend bread flour for making yeast bread!.
http://www!.baking911!.com/bread/101_intro!.!.!.Www@FoodAQ@Com
then once in a while check it in the oven to see the color of it as in yellow, brown, burt black lol!. but its probably similar to the time for the machine!. oh also use a tooth pick and stick it inside it and if goo is on stick when pull out its not done but if no goo it might be done or almost doneWww@FoodAQ@Com
i never have used bread flour just plane and get great results as for recipees better home and gardens cook books have great bread recipees!.Www@FoodAQ@Com