Ok so, this is a must, and since I've been asked a lot now how to make them or to make them just so that people can have them, I decided to finally get of my lazy butt and write it down. So here it is....
The Goods: (makes between 9 and 15 rolls depending how big you make them)
4 tsps active dry yeast
1 tsp sugar
1 1/4 cup of hot tap water
5 cups of flour (AP is fine, but bread flour works better)
1/2 cup sugar
between 1 and 2 tsps of salt (depends on your taste)
1tbsp oil
1/2 cup baking soda
coarse salt for topping
The Works:
Dissolve the yeast in the hot water with the tsp of sugar, let activate for about 5-10 min in a warm spot
Meanwhile combine the flour, sugar and salt (I sieve the flour before combining everything but that is an optional step). Add the oil and yeast mix and form a dough, kneading it until it forms a firm ball (between 5 and 10 min). Cover and put in a warm spot to rise for an hour.
Preheat oven to 450. While oven preheats, in a medium pot heat a gallon of water and the 1/2 cup of baking soda to a boil. Separate your dough into rolls and give each of them a 15 sec bath in the hot baking soda water, turning them once then putting them on a baking sheet you sprayed with none stick. Sprinkle with the coarse salt and bake between 16 and 20 min on the middle raxck until golden brown. Enjoy
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, March 20, 2016
Tuesday, September 10, 2013
Basic Bread Recipe (Einfaches Brot Rezept)
Ok, so the original recipe that I modified for my own needs I found on Pinterest and it let me to Simply So Good (this link will take you to the original recipe). Me being me, I of course had to play around, I don't think even the first loaf was exactly according to her recipe, however her recipe is awesome and very easy to follow. So here is my version of it (or better said one of my versions). Before you start collection the ingredients, please note that you need an oven save pot with lid (a Dutch oven, cast iron or enamel is ideal), but any pot or bowl with lid that will withstand the oven temperature and duration should work.
The Goods:
3 cups of flour (simple all purpose works, but preferably unbleached)'
1/2 teaspoon of rapid rise yeast
1 3/4 teaspoons of salt
1/4th cup of dried italian herbs (oregano or the mixed ones)
1 1/2 cups of WARM water
The works:
in a large bowl, mix the flour, yeast, salt and herbs together... add the water and stir with a spoon till it is a gooey mess. cover the bowl with plastic wrap and let it sit on the counter for 12 to 18 hours. (hence I usually set the dough on around noon and then bake the next morning. Now forget your bowl till that time is up (usually the next morning) and don't worry if it sits longer or just slightly less it will forgive you. But make sure you had a large bowl cause the dough will rise.
The next day.... put your pot with the lid in the oven and pre-heat the oven to 450 degrees (I always put the pot in while it pre-heats already, given it even more time to warm up). Once the oven is pre-heated, set the timer to 30 min and let the pot warm up. Meanwhile... put a generous amount of flour on your counter or where ever you dumb the dough out of the bowl. form a ball and cover it with the plastic wrap you had used for the bowl, letting it rest while the pot pre-heats. Once the 30 min are up.. carefully take your pot out, remember it will be HOT by now... put the dough ball into it, no grease or nothing needed, close the lid and put back in the oven for 35 min, same temperature. Take the pot out and carefully take the loaf of bread out of the pot and put on a rack to cool. Remember it is HOT and don't leave in the pot to cool either cause the pot will keep baking it since it traps the heat. ENJOY.
If you want different bread, you can easily add different things...like garlic powder, dried onions.. whatever you want... you can also divide the flour into rye, wheat and so on...but be warned that the dough will not rise as high, will still taste as delicious though. I tried 1 cup rye, 1 cup wheat, 1 cup regular flour before...for example. Add shredded cheese for a cheesy bread... there really is not many limits.
The Goods:
3 cups of flour (simple all purpose works, but preferably unbleached)'
1/2 teaspoon of rapid rise yeast
1 3/4 teaspoons of salt
1/4th cup of dried italian herbs (oregano or the mixed ones)
1 1/2 cups of WARM water
The works:
in a large bowl, mix the flour, yeast, salt and herbs together... add the water and stir with a spoon till it is a gooey mess. cover the bowl with plastic wrap and let it sit on the counter for 12 to 18 hours. (hence I usually set the dough on around noon and then bake the next morning. Now forget your bowl till that time is up (usually the next morning) and don't worry if it sits longer or just slightly less it will forgive you. But make sure you had a large bowl cause the dough will rise.
The next day.... put your pot with the lid in the oven and pre-heat the oven to 450 degrees (I always put the pot in while it pre-heats already, given it even more time to warm up). Once the oven is pre-heated, set the timer to 30 min and let the pot warm up. Meanwhile... put a generous amount of flour on your counter or where ever you dumb the dough out of the bowl. form a ball and cover it with the plastic wrap you had used for the bowl, letting it rest while the pot pre-heats. Once the 30 min are up.. carefully take your pot out, remember it will be HOT by now... put the dough ball into it, no grease or nothing needed, close the lid and put back in the oven for 35 min, same temperature. Take the pot out and carefully take the loaf of bread out of the pot and put on a rack to cool. Remember it is HOT and don't leave in the pot to cool either cause the pot will keep baking it since it traps the heat. ENJOY.
If you want different bread, you can easily add different things...like garlic powder, dried onions.. whatever you want... you can also divide the flour into rye, wheat and so on...but be warned that the dough will not rise as high, will still taste as delicious though. I tried 1 cup rye, 1 cup wheat, 1 cup regular flour before...for example. Add shredded cheese for a cheesy bread... there really is not many limits.
resting dough
the Result of a pure white bread
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