Small Batch Yeast Bread Food

SMALL BATCH NO-KNEAD BREAD

Steps:

• In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).
• In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.
• Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.
• Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.
• Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.
• After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done).

MINI FRENCH BREAD LOAVES (SERVES 2)

Steps:

• Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition.
• Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours.
• Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours.
• Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours.
• Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven.
• Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven.
• Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF

Steps:

• Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
• Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
• Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
• Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
• Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.

SMALL BATCH BEIGNETS (BREAD MACHINE)

Steps:

• Measure all your ingredients out and have everything ready to go.
• Heat the shortening and water together until the shortening is melted and the whole mixture is very warm but not scalding hot. Pour into bread machine.
• Turn machine on and quickly add the other ingredients in the order listed and allow the bread machine to knead the dough for the full dough cycle.
• Remove dough from pan to a flour-dusted surface and roll thin. Cut into squares and fry in hot oil just long enough for them to golden brown.
• Drain and serve sprinkled with powdered sugar.
• Tip: Beignets puff up two inches thick or more, so you need at least a couple of inches of oil in your pan.

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.