Download Bread Making For Dummies ~ Wendy Jo Peterson PDF Free ePUB

Bread Making For Dummies image

Overview

Review

Comments

Download PDF

Dark Rye Bread Prep Time: 20 minutes plus 1 hour and 15 minutes for rising Bake Time: 35 minutes Yield: 10 slices Ingredients: 2-1/2 teaspoons active dry yeast3/4 cup plus 2 tablespoons warm water2 cups all-purpose flour1 cup dark rye flour5 teaspoons caraway seeds, divided1-1/2 teaspoons kosher salt2 tablespoons plus 1 teaspoon canola oil or bacon fat drippings, divided1 egg, whisked Per Serving: Calories 164 (From Fat 39); Fat 4g (Saturated 0g); Cholesterol 21mg; Sodium 357mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 5g Read more Directions: In the bowl of a stand mixer with a dough hook attached, place the yeast, water, all-purpose flour, rye flour, and 4 teaspoons of the caraway seeds. Stir together on low speed (level 1) for 1 minute. Allow the dough to rest for 10 minutes. Add the salt and 2 tablespoons oil and knead on medium-low speed (level 2) for 5 minutes. Rub the surface of the dough with the remaining 1 teaspoon of oil. Cover the bowl with a damp tea towel and let the dough rise for 45 minutes or until it has doubled in size. Place the dough onto a floured surface, and gently press and flatten the dough to release excess air bubbles. Form the dough into an 8-x-8-inch square. Then, roll up the dough into a log, tucking in the ends as you roll the dough. Spray a bread pan with cooking spray and line the pan with parchment paper. Place the dough, seam side down, into the bread pan. Cover and allow the dough to rise for 30 minutes. Preheat the oven to 400 degrees. Brush the top of the bread dough with the whisked egg and sprinkle with the remaining caraway seeds. Bake for 30 to 35 minutes or until the bread reaches an internal temperature of 180 to 190 degrees. Remove the bread from the bread pan by lifting the parchment paper. Allow the bread to cool at least 1 hour before slicing and serving. Rustic Sourdough Prep Time: 20 minutes plus 11 hours for rising Bake Time: 55 minutes Yield: 10 slices Ingredients: 1/4 cup sourdough starter1-1/2 cups room temperature water4 cups bread flour2-1/2 teaspoons kosher salt Per Serving: Calories 190 (From Fat 8); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 466mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 6g Read more Directions: In a large glass bowl, mix together the sourdough starter and water, stirring to dissolve the starter. Add in the flour and stir to combine until its a shaggy dough. Then, let rest for 30 minutes. Sprinkle the salt over the surface of the dough. Stretch and fold the dough 4 times before covering the dough bowl with a damp tea towel and setting aside to rise in a warm, draft-free spot for 8 to 10 hours or overnight. Dust a flat surface with flour and transfer the risen dough to the floured surface. Flip the dough over to lightly coat both sides with flour and coat your hands in flour. Fold the dough in toward the center on all sides. Gently roll the dough toward your body, turn, and roll. Repeat 4 times, until a rounded boule is formed. Place a piece of parchment paper in a Dutch oven and place the rounded boule dough onto the parchment paper. Cover with a lid and let the dough rest for one hour. Set the oven rack to the middle position in the oven and preheat the oven to 500 degrees. After the oven is preheated, score the top of the dough with an X that is 1/2 inch deep to allow steam to escape. Put the lid back on the Dutch oven and place the Dutch oven in the oven. Reduce the temperature to 450 degrees and bake for 30 minutes. Remove the lid from the Dutch oven and bake for an additional 20 to 25 minutes or until the bread reaches an internal temperature of 180 to 190 degrees and the crust is golden in color. Remove the bread from the Dutch oven by lifting the parchment paper. Allow the bread to cool on a wire rack for 1 to 3 hours before slicing. Keeping your leftovers fresh After cooling, wrap your bread in a tea towel and store in a bread box or brown paper bag at room temperature to keep your bread fresh for two to three days. Read more

Details e-book Bread Making For Dummies

🗸 Author(s): Wendy Jo Peterson
🗸 Title: Bread Making For Dummies
🗸 Rating : 4.6 from 5 stars (104 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

Readers' opinions about Bread Making For Dummies by Wendy Jo Peterson

Merrielle Gregory
Dive into an epic fantasy novel where heroes embark on a perilous quest to save their world from an ancient evil. The world-building is richly detailed, immersing readers in a realm of magic and adventure. With its unforgettable characters and breathtaking action scenes, this book is sure to captivate readers of all ages.

Lexie Fields
Discover the untold stories of women who have shaped history with this illuminating collection of biographies. From pioneering scientists to revolutionary activists, each chapter shines a light on the remarkable achievements of women throughout the ages. With its inspiring tales of courage and resilience, this book is a celebration of female empowerment and achievement.

Skyler Shaw
Dive into a world of magic and mystery with this enchanting fantasy novel, where mythical creatures and ancient prophecies collide in an epic battle for survival. As darkness descends upon the land, a young hero must rise to fulfill his destiny and save the kingdom from destruction. With its richly imagined world and compelling characters, this book is sure to transport readers to a realm of wonder and adventure.