Bread In A Cup Food

FOOD PROCESSOR LOAF BREAD

Steps:

• Combine water, sugar and yeast in a small bowl and set aside.
• Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.
• Break dough apart and reprocess 2 or 3 times.
• Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.
• Cover and let rise about 1 hour, till doubled in size.
• Punch down, shape into loaf and place in greased loaf pan.
• Let rise till doubled (about 45 minutes).
• Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

90-SECOND KETO BREAD IN A MUG

Steps:

• Place butter in a microwave-safe mug. Microwave until melted, about 15 seconds. Swirl mug until fully coated.
• Combine almond flour, egg, baking powder, and salt in the mug; whisk until smooth.
• Microwave at maximum power until set, about 90 seconds. Let cool for 2 minutes before slicing.

GRANDMA'S PERFECT HOMEMADE BREAD

Steps:

• In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
• On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
• Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
• Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.

FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

BASIC SOURDOUGH BREAD

Steps:

• The day before baking, first thing in the morning, feed (expand) the sourdough starter. (It will be ready to use or to rest refrigerated overnight after about 14 hours.) Allow the starter to sit at room temperature (70° to 80&Deg;F) for 1 hour before feeding it.
• The Storage Starter
• First, feed (refresh) and store some of the sourdough seed starter for future batches of bread (you will be increasing it by 2 1/2 times, from 50 grams to 125 grams):
• Begin by tearing off a scant 1/4 cup (1.75 ounces/50 grams) of the starter. It will be soft and stretchy. Place it in a small bowl.
• Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. The starter should be the consistency of a stiff biscuit dough. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. (Don't worry, too much water won't hurt it-but during fermentation and resting, the dough becomes softer, and it is easier to work with the starter when it is firm and not sticky, so you don't lose any on your fingers or the bowl.)
• Place this starter in a lightly oiled 1-cup storage container with a lid. Lightly oil the surface of the starter. Allow the starter to start to ferment at warm room temperature (75°to 80°F) before storing it in the refrigerator. If you are planning to bake more bread soon, you want the starter to ferment longer at room temperature so it will be more active sooner. If you are not planning to bake more bread for several days, you want to slow down the fermentation by refrigerating it sooner so that the yeast doesn't consume all the added flour.
• If baking bread the next day or the day after feeding the starter, refrigerate the starter after 2 hours at room temperature.
• If baking bread 3 days after feeding the starter, refrigerate the starter after 1 hour at room temperature.
• If baking bread 1 week after feeding the starter, refrigerate the starter after 30 minutes at room temperature.
• The Starter for the Bread
• 1. Give the starter the first feeding and allow it to ferment and rise (you will be increasing the starter by 4 times, from 25 grams to 100 grams). Tear off a scant 2 tablespoons (1 scant ounce/25 grams) of the sourdough starter (discard any remaining starter) and place it in a small bowl.
• Add 1/3 cup (1.75 ounces/50 grams) of the flour and 1 tablespoon plus 2 teaspoons (1 scant ounce/25 grams) of the water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. The starter should be a rough dough that is very stiff but holds together, with no loose flour particles. It will measure a rounded 1/3 cup and weigh 3.5 ounces/100 grams.
• Transfer the starter to an oiled 1-cup glass measure. Oil the top and press it down into the cup. It should measure about 1/3 cup in the glass measure. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, to 2/3 cup, 6 to 8 hours.
• 2. Give the starter the second feeding and allow the yeast to ferment and rise (you will be increasing it by 4 times, from 50 grams to 200 grams). Tear off a scant 1/4 cup (1.75 ounces/50 grams) of the starter and discard the remainder. Tear the starter into a few pieces and place in a medium bowl. Add the remaining 2/3 cup (3.5 ounces/100 grams) flour and 3 1/2 tablespoons (1.75 ounces/50 grams) water. With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. The starter should be a rough dough that is very stiff but holds together, with no loose flour particles. You will have a full 3/4 cup (7 ounces/200 grams).
• Transfer the starter to an oiled 2-cup glass measure. Oil the top and press it down into the cup. It should measure about 3/4 cup in the glass measure. Cover the measuring cup tightly with greased plastic wrap and let rise (ideally at 75°to 80°F) until it has doubled, to 1 1/2 cups, about 6 hours. Refrigerate the starter if you are not ready to mix the dough-up to 20 hours.
• 3. Mix the dough.
• Mixer Method If you have refrigerated the starter, remove it to room temperature 1 hour before mixing the dough.
• In the mixer bowl, place the flour. With the dough hook, on low speed (#2 if using a KitchenAid), gradually add the water until the flour is moistened enough to form a rough dough. Continue kneading on low speed for 3 minutes, enough to develop the gluten structure a little. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes.
• With oiled fingers, tear off 2/3 cup (5.25 ounces/150 grams) of the starter; discard the rest. Tear it into 4 pieces, roughly the same size. On low speed, knead it into the dough, about 2 minutes. Add the salt and continue kneading for 1 minute. Raise the speed to medium (#4 KitchenAid) and knead for 3 minutes. The dough will be barely tacky (sticky), smooth, and very elastic. If it is still very sticky, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it. (The dough will measure about 2 cups and weigh about 17.7 ounces/502 grams.)
• Hand Method If it has been refrigerated, remove the starter to room temperature 1 hour before mixing the dough.
• With oiled fingers, tear off 2/3 cup (5.25 ounces/150 grams) of the starter; discard the rest. Tear it into 4 pieces, roughly the same size, and place it in a mixing bowl.
• With a wooden spoon, stir in the water, stirring for a few seconds to soften the starter, then add all but 2 tablespoons of the flour and the salt. Continuing with the wooden spoon or using your hand, mix until the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved 2 tablespoons flour as possible to keep it from sticking. (To prevent sticking, it helps to use your fingertips, not the palms of your hands.) Use a bench scraper to scrape up the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This rest will make the dough less sticky and easier to work with.)
• Knead the dough for another 5 to 10 minutes or until it is very smooth and elastic. It should be barely tacky (sticky) to the touch. If the dough is still very sticky, add some or all of the remaining reserved flour or a little extra. (The dough will measure about 2 cups and weigh about 17.7 ounces/502 grams.)
• Both Methods 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 4-cup glass measuring cup or 1-quart food storage container, lightly greased with cooking spray or oil. Press down the dough so you can get an accurate measure, and lightly spray or oil the top. It will come to 2 cups. Cover the measuring cup with plastic wrap; or cover the container with a lid and, with a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75°to 80°F) for 1 hour. It will only have risen a little.
• Scrape the dough onto a lightly floured counter. Gently push it down to deflate it, and stretch it into a rectangle (the exact size is not important). Give it 2 business letter turns. It will be soft and stretchy but a little firmer after each turn. Return the dough to the greased container and lightly spray or oil the top. Cover the container with a lid or plastic wrap and allow it to rise for another hour.
• Stretch the dough again, give it 2 business letter turns, and return it to the container. Grease the top, cover, and allow it to rise until doubled, to 4 cups (1 quart), 4 to 5 hours.
• 5. Shape the dough and let it rise. Without deflating it, turn the dough out onto a floured counter and round it into a ball (see page 65). Set it in a floured banneton or a colander lined with a floured towel, seam side up. Pinch together the seam if it starts to pull apart. In the banneton, the dough will be about 2 inches from the top.
• Spray the dough with oil or sprinkle lightly with flour and cover it with a large container or plastic wrap. Let the dough rise ideally at (75deg;to 80°F.) until almost doubled, 3 to 4 hours. When it is pressed gently with a fingertip, the depression will very slowly fill in. In the banneton, the center of the dough will be 3/4 to 1 inch from the top.
• 6. Preheat the oven. Preheat the oven to 475°F 1 hour before baking. Have an oven shelf at the lowest level and place an oven stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
• 7. Slash and bake the dough. Very gently invert the dough onto the prepared baking sheet. (If you are using a colander and the risen bread is more than 1 inch below the top, you will need to support the bread when inverting it so that it doesn't fall and deflate. Cut a cardboard circle small enough to fit into the colander and touch the surface of the bread. Place a piece of parchment on top of the bread, place the cardboard on top, and invert it onto the cardboard. Then slide the bread, still on the parchment, onto the baking sheet.) For a more evenly rounded bread, it's fine to leave the dough unslashed. If you like the rustic appearance of a slashed top crust, with sharp scissors, sharp knife, or a single-edged razor blade, slash a 1/4-inch-deep cross in the dough. Because the skin of the dough is very dry, it will be difficult to slash; use a gentle hand so as not to deflate the dough.
• Quickly but gently set the baking sheet on the hot baking stone or hot baking sheet. Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door. Bake for 5 minutes. Lower the oven to 450°F and continue baking for 10 minutes. With a heavy pancake turner, lift the bread from the pan and set it directly on the stone, turning it around as you do so for even baking. Continue baking for 10 to 15 minutes or until the crust is deeply burnished and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 212°F). For a very crisp crust, prop the open door slightly ajar for the last 5 minutes of baking.
• 8. Cool the bread. Remove the bread from the oven, and transfer it to a wire rack to cool completely.
• VARIATIONS
• Quicker Sourdough Bread (with added commercial yeast) If your schedule requires speeding up the process (by about 25 percent), or if you feel more secure with the added reliability of commercial yeast, you can add up to 0.06 percent of the total weight of the flour in this recipe (including the flour contained in the starter). The total weight is 300 grams; 0.06 percent of 300 grams is about 0.2 gram or about 1/16 teaspoon instant yeast. This should be added after the autolyse (the 20-minute rest before the final mixing). At this low a percentage, it will not affect the acidity or flavor of the sourdough, but if it were added at the beginning, the commercial yeast would likely be killed by the acidity of the sourdough starter.
• Basic Sourdough Bread with Extra Flavor and Keeping Quality If desired, you can replace 2 tablespoons (0.7 ounce/20 grams) of the bread flour with an equal measure or weight of whole wheat, kamut, or rye flour. (This is 6.5 percent of the total amount of flour in the recipe.)
• French Country Boule Reduce the bread flour in the dough to 3/4 cup plus 2 tablespoons (4.5 ounces/130 grams) and add 1/3 cup (1.5 ounces/40 grams) medium rye flour and 3 tablespoons (1 ounce/30 grams) whole wheat flour. Also add 1 tablespoon of water.
• ALTERING THE PERCENTAGE OF STARTER
• In a very cold room, when yeast will take a long time to ferment, or a very warm one, when yeast will take a shorter time to ferment, you may want to adjust the amount of sourdough starter used in the dough.
• To reduce the amount of stiff sourdough starter from 30 percent to 20 percent: Reduce the starter to a rounded 1/3 cup (3.5 ounces/100 grams). To the rest of the dough, add 1 full tablespoon (about 1 ounce/16.6 grams) water and 3 1/2 tablespoons (1 full ounce/33.3 grams) flour.
• To increase the amount of stiff sourdough starter from 30 percent to 40 percent: Increase the starter to a full 3/4 cup (7 ounces/200 grams). From the rest of the dough, subtract 1 full tablespoon (about 1 ounce/16.6 grams) water and 3 1/2 tablespoons (1 full ounce/33.3 grams) flour.
• POINTERS FOR SUCCESS
• • If you need more starter-to make 2 loaves at once, for ­example-in Step 2, rather than discarding half, use the full 100 grams and increase it to 400 grams.
• THE DOUGH PERCENTAGE
• Flour: 100% Water: 68% Dough Starter: 30% Salt: 2%

EASY WHITE BREAD

Steps:

• Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
• With the mixer running, add the water and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.
• Remove, brush with a little butter and allow to cool before slicing.

JANE'S CHALLAH BREAD (USING FOOD PROCESSOR)

Steps:

• Put yeast in 1/2 cup warm water (100 to 110 degrees F). Do not use hotter water or you might kill your yeast. Stir with a spoon until yeast is completely moistened. It will still be a bit lumpy. Let sit 5 to 10 minutes. Stir to ensure that there are no lumps remaining. If you are not sure your yeast is still alive, add a pinch of sugar. The yeast should foam within 5 to 10 minutes. This whole process is called "proofing the yeast".
• Meanwhile, beat egg with fork. Add 1/2 cup warm water. Add sugar and salt. Stir until mixed. Add the proofed yeast.
• Check your food processor manual to ensure that it is capable of mixing bread dough and what is the maximum amount of flour that it can handle. Note that this amount will be significantly less than the stated capacity of the processor. My Cuisinart Power Prep Plus has a stated 14 cup capacity but it can only handle bread dough made with a maximum of 4 cups of flour. If it cannot handle the full 4 cups of flour in this recipe, process the dough in multiple batches.
• If your processor has a separate dough blade, put this blade in the processor. Add the flour (Important: process the dough in separate batches if your processor can't handle the full 4 cups). Add the oil. Process briefly to mix the flour and oil.
• Turn the processor on (use the dough cycle if your processor has one). Slowly add the liquid through the feed tube. Process until the dough forms a ball. Then process until the dough is smooth and elastic (my processor takes about 30 seconds to get to this stage, but it could take as long as 90 seconds.). The dough ball will rotate around the processor bowl. Do not overprocess because the dough will heat up during processing and may get so hot that it kills the yeast.
• Note that depending on the humidity, the type of flour that you use, and the size of your egg, you may need more or less flour to make the right consistency dough. Most beginners use too much flour. The dough should still be slightly sticky but not so sticky that it "breaks" and sticks to a clean hand.
• Turn out onto a lightly floured board and form into a ball. This is your opportunity to check the texture and knead in a little flour if necessary. If it is too stiff and dry, return dough to processor and add a little more water, process until incorporated.
• Place the ball of dough into a lightly oiled bowl. Turn ball over to ensure all surfaces of the dough are lightly covered with oil. Cover bowl with kitchen towel or plastic wrap. Place in a warm place (80 to 85 degrees F is best) until doubled in size and an imprint made with your finger remains in the dough. (If you have a separate light switch in your oven, turn the light on when you begin your bread making process and let the bread rise in the oven. The light will warm the oven somewhat. You can also jumpstart the oven by warming it to the lowest setting, then turn the oven off and leave the door open until the temperature is reduced to no more than 90 degrees.).
• Turn dough out on floured board. Knead gently and cut dough in half. Let dough rest for 10 minutes. Work with one half of dough at a time.
• For braid: cut each dough half into 3 equal pieces. Roll each piece into a long strand (each about 1 inch thick). Braid the strands. Pinch the ends of the loaf and tuck under. Place loaf on a greased baking sheet (I use vegetable shortening to grease my pans because it seems to release the bread better than oil).
• For traditional loaf: roll each dough half into a rectangle (about 1/2 inch thick). Turn so long edge is facing you. Fold right half over middle and press to seal. Fold left half over middle and press to seal. You should now have a rectangle that is as wide as your bread pan. Roll the rectangle up (starting at the short end), pressing with your fingers to seal the loaf well (If you don't do this step well you will have large air pockets in your bread). Pinch the ends of the loaf to seal. Place loaf in a greased loaf pan (I use vegetable shortening to grease the pan.). I use a slightly small bread pan (8 inches by 4 1/4 inches by 2 1/2 inches high) which yields a 1 lb loaf.
• Use your hands to rub oil on the top of the loaves. Cover with loose plastic wrap or a kitchen towel. Let rise until doubled. (Note that the dough will just have reached the top of the loaf pan (or less, depending on the size of your loaf pan)).
• If desired, beat 1 egg yolk with 1 teaspoon of water and carefully brush the top of the loaf. Sprinkle with coarse sugar, poppy seeds or sesame seeds if desired.
• Bake in a 325 to 350 degree oven for 25 to 30 minutes. In my oven, a 16 ounce loaf takes 27 minutes at 325 degrees. If you bake the bread too long, it will be somewhat dry and crumbly and will go stale faster. If you don't bake it enough, it will be doughy in the center, even when cool. Note that if you cut properly cooked HOT bread, it will seem a bit doughy. Let the bread cool slightly before cutting (I know that it is nearly impossible to wait).
• Some tips: If your bread is dry and crumbly you: added too much flour, cooked it too long, or let it get stale. If your bread is too dark you: had the oven too high (breads with more sugar will darken quicker) or baked it too long. If your bread has large holes you: didn't knead enough after the first rising to remove pockets of air or you didn't seal your loaf as you were forming it.
• If your braid is very flat you didn't have enough flour in the dough (note that this braided bread should only be about 3 inches tall. If you want a taller braided bread, stack a second (slightly smaller) braid on top of the first and bake slightly longer.
• If you find you enjoy making homemade bread, I suggest that you purchase your yeast in a 1 or 2 lb package at a warehouse type store. In my area (Ohio, USA) a 1/4 ounce (2 1/4 teaspoon) packet costs at least $.50 but a 2 lb package (equal to 128 packets only costs $3.49 -- a HUGE savings).
• This bread freezes well for up to 2 months. You can even pre-slice it.

FOOD PROCESSOR WHITE BREAD

Steps:

• In a small saucepan over low heat, stir water & butter (or margarine) until very warm (120 to 130 degrees). (or heat in a microwave). Place the plastic blade in Cuisinart food processor. Place 1½ cups flour, sugar, yeast & salt in food processor bowl; cover & process for 5 seconds or until blended. With motor running, add butter mixture in a steady stream, processing briefly just to mix well. Add egg & egg yolk, process for 10 seconds or until well mixed. Add remaining flour, ½ cup @ a time, processing after each addition, until dough is still soft but not sticky, about 60-90 seconds. Remove from processor bowl. Shape dough into a ball. Place in a greased bowl; turn to coat surface. Cover & let rise in a warm place, free from drafts until doubled, about 45-60 minutes. Grease a 9 x 5 x 3 inch loaf pan. Punch down dough. On a lightly floured surface, shape into a loaf & place in loaf pan. Cover & let rise in a warm place, free from drafts, until doubled, about 45 minutes. Brush egg white over the top of the loaf. Bake in a preheated 375 degree F. oven for about 35 to 40 minutes or until golden & loaf sounds hollow when bottom is tapped. Remove from pan; cool on a wire rack.

GLUTEN FREE BREAD IN A CUP

Steps:

• Combine the wet ingredients first and then incorporate the baking mix and the sugar (makes the bread softer) and stir until well combined. Use a rubber spatula or your finger to push the dough down into the cup and clean the surface of any extra batter. Put the cup in your microwave and cook for 85 seconds (cooking times may vary). Prepare to be amazed when the timer goes off. What you will have in that cup is warm, soft bread! Transfer the bread onto a rack to cool then cut into three slices (or just eat it like it is!)