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Easy Sourdough Bread Recipe – How To Make Sourdough Bread At Home!
Never Buy Bread Again!
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In this video, I’ll show you how to make sourdough bread with a step-by-step guide using our Easy Sourdough Bread Recipe. This easy bread recipe is perfect for beginners and delivers a rustic, flavorful loaf that’s sure to impress. Forget complicated techniques—this method is simple, approachable, and tasty. If you’ve ever wondered how to make sourdough bread at home, this is the perfect recipe to get you started!
How to Make Focaccia Bread! | Bake Along w/ Anna Olson
Recipe below! Even if it’s your first time breadmaking, you can follow along this fantastic, fluffy, no-knead focaccia recipe from professional baker Anna Olson! This bread is easy to make and follows the no-knead method of making a highly hydrated dough and giving it time to slowly proof. The end result is a soft, airy, flavourable bread that can be enjoyed on its own, and is great for grilling or for making sandwiches.
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• Recipe •
Makes one 9-x-13-inch (23-x-33 cm) pan
Enough for 8 sandwiches or 16 servings
Prep time: 15 minutes, plus rising
Cook time: 30 minutes
Focaccia is best served the day it’s baked, but leftover bread can be stored, well-wrapped on the counter for up to 2 days, and grilled, toasted or warmed in the oven for serving. It can also be frozen
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• Ingredients •
4 cups (600 g) all-purpose flour
1 Tbsp coarse sea salt
1 ½ tsp freshly ground black pepper, divided
Âľ tsp instant dry yeast
2 ÂĽ cups (530 mL) tepid water
6 Tbsp (90 mL) extra virgin olive oil, divided
1 Tbsp semolina or cornmeal (optional)
18-24 cherry or grape tomatoes (optional)
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• Directions •
1. Stir the flour, salt and yeast together in a large bowl. Add the water and stir this with a wooden spoon until you get a rough, wet dough and when dry flour is no longer visible – the dough will be very sticky.
2. Pour 2 Tbsp (30 mL) of the olive oil into a medium bowl and swirl it around to coat it. Transfer the dough to this bowl. Cover the bowl with a tea towel and set it on the counter.
3. Let the dough rise for 2 hours on the counter and over the course of that time, fold the dough over itself 4 times, every 30 minutes. To do this, tuck your fingers under the dough down the side of the bowl and pull the dough up and over itself. Rotate the bowl 90 degrees and repeat this 3 more times, for a total of 4 folds. Sprinkle the top of the dough with semolina or cornmeal (if you wish). Cover the bowl again and refrigerate it for 24-36 hours – it will slowly double in size.
4. Drizzle the bottom of a 9-x-13-inch (23-x-33 cm) pan with 2 Tbsp (30 mL) more of the olive oil. Uncover the dough and gently tip the dough into the pan and use your fingertips to press the dough out to the edges, to fill the pan. Don’t worry if it springs back a little initially. Once the dough relaxes (and then bakes), it fills in the corners. Cover again with a tea towel and let rise on the counter for 2 hours.
5. Preheat the oven to 450°F (230°C). Uncover the focaccia and drizzle the remaining 2 Tbsp (30 mL) of olive oil. Gently use your hands to spread the oil and then use your fingertips to dimple the focaccia, or if using the tomatoes, press them into the top of the bread, creating dimples. Bake the bread for about 30 minutes until the top of the bread is a rich golden brown (the bubbles may turn a darker brown). Slide the focaccia out of the pan using the parchment paper and let the bread cool for as long as your patience will allow on a rack.
How to Make Mana’eesh Za’atar (Za’atar Flatbread) & Baba Ghanoush
Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush.
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How to make Fluffy Brioche Bread
This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter and honey on top!
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????? INGREDIENTS ??????
* 1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
* 1 cup (200g) granulated sugar divided
* 2 tsp (7g) dry active yeast
* 7 1/4 cups (870g) bread flour spooned and leveled off with a knife
* 1/2 tsp(3g) salt
* 6 eggs (+1 egg for egg wash)
* 1 tsp (4.93ml) vanilla extract
* 1 cup (227g)unsalted butter softened
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?????INSTRUCTIONS ??????
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn’t coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don’t want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
Here are some more Brioche Recipes:
-Brioche Buns-
-Brioche Donuts-
-Brioche Dinner Rolls-
-Brioche Hot Cross Buns-
More Pastries and Sweets Here:
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-Almond Flour Chocolate Chip Cookies-
-Chantilly Cake-
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⏱ Time Stamps ⏱
Intro- 0:00
The Yeast Mixture- 0:28
The Brioche Dough Ingredients- 0:55
Mixing the Dough-1:36
First Proof- 2:18
Dividing the Dough- 3:05
Rolling the dough- 3:31
Braiding the Dough- 3:41
Second Proof- 3:56
The Eggwash- 4:07
Baking Your Brioche Bread- 4:24
Conclusion- 4:45
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How To Make Sourdough For Beginners • Tasty
New to bread making or still need a little help? Here’s an easy, beginner rundown on how to make the perfect sourdough bread!
We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends.
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How To Make Supermarket Bread (Sandwich Loaf Bread)
This is the easiest bread recipe you’ll ever make in your life. It requires very little active effort, just a few simple ingredients, and ya toss it in the oven. Homemade bread has never been easier.
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Ingredients you’ll need:
Dough-
3/4 cup (174g) water
1/2 cup 125g) whole milk
1 packet? (9 grams?) yeast
3 cups (440g) bread flour
1.5 teaspoons (8g) fine sea salt
1 tablespoon (21g) granulated sugar
3 tablespoons unsalted butter softened
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that’s easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9″x13″ bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!
As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!
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How to Make a Homemade Artisan Country Loaf Bread Recipe
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast
Instructions:
1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.
How To Make Whole Wheat Brown Bread | Whole Wheat Flour Bread Recipe | Whole Wheat Bread by Upasana
Learn How To Make Whole Wheat Brown Bread recipe, from our Chef Upasana Shukla in Beat Batter Bake with Upasana only on Rajshri Food. Make this Whole Wheat Flour Bread Recipe and share your experience with us in the comments section below.
HAPPY BAKING!!!
Ingredients:-
500 gms. Whole Wheat Flour
1½ tsp. Instant Dry Yeast
2 tsp. Caster Sugar
Lukewarm Water
350ml-400ml Water
1 tbsp. Vegetable Oil
1 tsp. Salt
Mixture of Milk and Vegetable Oil
Melted Butter
Method:-
1. In a bowl take the wheat flour and make a well in it. To this add, instant dry yeast, caster sugar, lukewarm water and mix it well until you see small bubbles.
2. Now add more water and form a dough. Once the dough comes together, mix vegetable oil and salt and incorporate it in the dough properly.
3. Knead the dough on a lightly floured surface for around 10 minutes.
4. Once the dough is ready, round it up as shown in the video and place it in a well-greased bowl. Cover the bowl with a damp towel and keep it aside for 45 minutes.
5. After the dough doubles in size take it out on lightly floured surface and knead it for a minute and round it up again and leave it on the board for another 15-20 minutes covered with a damp towel.
6. Then shape the dough as shown in a rectangular shape of around 7 inches long.
7. Place the log of bread, into a well-greased bread tin of size 8 inches x 4 inches. Place the tin in a plastic bag for 30 minutes and keep aside for the dough to rise.
8. Brush the top of the loaf with a mixture of milk and vegetable oil.
9. Bake in a preheated oven at 200°C for around 30 minutes. Check after 25 minutes.
10. Once the bread is out of the oven, brush melted butter on top.
11. Let it cool down to room temperature and slice it only after 2-3 hours.
HAPPY COOKING!!!
Host : Upasana Shukla
Copyrights: Rajshri Entertainment Private Limited
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