COUNTRY LOAF
Fill the house with the aroma of freshly baked bread with this delicious artisan-style loaf
Provided by Emma Lewis
Categories Side dish, Snack
Time P1D
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- First, make the starter. Tip the flour and yeast into a bowl. Pour over 200ml warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.
- Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50ml water if the dough feels tight.
- Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are. When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.
- Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1½ hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.
- Heat oven to 230C/210C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220C/200C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.
Nutrition Facts : Calories 265 calories, Fat 2 grams fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.02 milligram of sodium
TARTINE'S COUNTRY BREAD
The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project - from start to finish, it takes about two weeks - but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step - all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.
Provided by The New York Times
Categories breakfast, brunch, dinner, lunch, breads, project, appetizer, side dish
Time P1DT12h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
- When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it's ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)
- Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it's ready to use. If it doesn't, allow more time to ferment.
- Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)
- Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
- Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.
- Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
- Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
- Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).
- Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.
- Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)
- About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker's blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
- Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 2 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 274 milligrams, Sugar 0 grams
MULTI GRAIN BREAD FOR THE BREADMAKER
Make and share this Multi Grain Bread for the breadmaker recipe from Food.com.
Provided by Ann Kash
Categories Breads
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in the bread maker as listed.
- Select regular or rapid bread cycle.
- Enjoy.
EASY SEED & GRAIN LOAF
Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup
Provided by Mary Cadogan
Categories Buffet, Side dish, Snack
Time 50m
Yield 8 thick slices
Number Of Ingredients 7
Steps:
- Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
- Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
- Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
- Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.
Nutrition Facts : Calories 266 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
COUNTRY HARVEST BREAD (BREAD MACHINE)
Make and share this Country Harvest Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 288.7, Fat 8.1, SaturatedFat 0.9, Cholesterol 0.8, Sodium 460.8, Carbohydrate 46.5, Fiber 4.5, Sugar 6.6, Protein 8.9
BREAD MACHINE MULTIGRAIN LOAF
Plug in your bread machine. Here's a delicious way to enjoy grains.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 16
Steps:
- Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 5 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 260 mg, Sugar 4 g, TransFat 0 g
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MULTIGRAIN COUNTRY LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (11)Calories 80 per servingTotal Time 5 hrs 10 mins
- Weigh your flours; or measure them by gently spooning them into a cup, then sweeping off any excess. Combine the flours, salt, and yeast in a mixing bowl or the bowl of your stand mixer. Stir in the water — by hand or stand mixer fitted with a paddle attachment — to form a shaggy, sticky mass of dough with no dry patches of unmixed flour.
- Scrape down the sides of the mixing bowl and cover the bowl. After 10 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 10 minutes do another fold. Wait another 10 minutes, and do a third and final fold. Cover the bowl and let the dough rest for 30 to 60 minutes undisturbed, or until it's doubled in size.
- Generously flour a brotform (with or without a liner, depending on your comfort level; the liner will prevent any possible sticking) or a towel-lined 9”-diameter bowl with Super 10 Blend. Gently deflate the dough on a lightly floured work surface and form it into a ball. Cover the dough, let it rest for 10 to 15 minutes, then form it into a tight ball. Place the dough seam-side up into the floured brotform or towel-lined bowl, cover it with a lightly greased piece of plastic wrap or large upside-down bowl, and let it rise for 45 to 60 minutes, until it’s noticeably puffy.
HARVEST GRAINS LOAF FOR THE BREAD MACHINE RECIPE
From kingarthurbaking.com
4.5/5 (28)Calories 140 per servingTotal Time 3 hrs 40 mins
- Place all of the ingredients into the pan of your machine (1 1/2- to 2-pound loaf) in the order indicated by the manufacturer. , Program the machine for basic white bread (or equivalent), medium crust (if your machine has a crust selection feature), and start the machine., Check the dough about 5 minutes before the end of its final kneading cycle; if it's very sticky and won't hold its shape, add a bit more flour; if it's very dry and "gnarly" add a few tablespoons of water., When the dough has finished kneading, take it out of the machine, remove the paddles from the machine, then shape it into a nice, smooth loaf, and replace it in the machine., Brush it with some beaten egg white, and sprinkle it heavily with seeds.
- Allow the machine to complete its cycle., Store, well-wrapped, on the counter for 5 days, or freeze for up to 3 months.
COUNTRY LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (56)Total Time 2 hrs 45 minsServings 1
- To make the dough: Pour the water into a mixing bowl. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the yeast and white whole wheat flour and let sit for several minutes until the mixture begins to bubble. , Stir in the salt and 1 cup of the bread flour and mix well. Gradually add the remaining bread flour until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it for 4 to 5 minutes. Let the dough rest while you clean out and grease your bowl; then knead the dough a few more minutes. The dough should be on the slack side and a little tacky, but shouldn't be sticky. When the dough is well-kneaded, place it into the prepared bowl, cover, and let rise until doubled in size, 1 1/2 to 2 hours.
- To use a brotform: When your dough has risen, flour your brotform heavily and sprinkle some seeds (sesame, flax, caraway, poppy...) or some rolled oats or rye flakes into the bottom. Gently deflate the dough, shape it into a ball and place it, smooth side down, into the brotform. Drape the dough with lightly greased plastic wrap and set it aside to rise for 45 minutes, or until it's crowned nicely over the rim of the brotform., If you're not using a brotform, simply round the dough into a ball and place it on a lightly greased or parchment-lined baking sheet. Let the dough rise for about 45 minutes, or until it's noticeably puffy., For dough shaped in a brotform: Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough from the brotform onto the baking sheet. It should slip out gracefully, without deflating. If it deflates totally (a small settling is OK), simply form it into a smooth ball, put it back in the brotform, and let it rise again (only this t
- To bake the bread: Mist the loaf heavily with warm water; this will help it rise and enhance its crust. Bake the bread for 20 to 25 minutes. When it's done, remove it from the baking sheet, set it on the rack of the oven, turn the oven off, and crack the door open a couple of inches; let the bread cool completely in the oven. If you want a soft loaf, remove it from the oven, set it on a rack, and let it cool completely at room temperature.
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