Crusty French Bread Rolls

From: My Coffee has Butter

Ingredients  

• 4 cups all-purpose flour
• 1 ½ cups warm water
• 2 ¼ teaspoons active dry yeast one packet
• 2 teaspoons salt
• 1 tablespoon sugar

Instructions 

• In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
• Add flour and salt to the yeast mixture, stirring with a wooden spoon or dough hook until a shaggy dough forms.
• Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a round roll and place them on the prepared baking sheet.
• Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
• Before baking, use a sharp knife to make a few shallow slashes on the tops of the rolls for decorative purposes and to help them expand while baking.
• Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
• Let cool on a wire rack before serving.

Notes

For extra crustiness, you can place a small pan of water in the oven while the rolls bake to create steam.

Store any leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Tags: french bread

Pain Au Chocolat — Al Brady

How do you improve croissants? Just add chocolate!

Read more…

CROISSANTS – Al Brady

CROISSANTS

HOW TO MAKE CROISSANTS WORTHY OF INSTAGRAM STARDOM!

A two day process!!

Read more…

Sourdough Bread (makes 2 loaves)

I Love Cooking Ireland – YouTube Baking Sourdough Masterclass: https://youtu.be/2FVfJTGpXnU

Ingredients:

• 800g  Bread Flour
• 460g  Water (leukwarm)
• 10g   Salt
• 320g Sourdough Starter

Knead together.  Continue kneading until elasticity is developed (window pane test).  Leave in greased bowl to proof (apps 3 hours).

Divide in 2, shape each into boule and put into floured banettons.  Put banettons in plastic bags to proof apps 3 & 1/2 hours (or overnight in refrigerator).

Preheat oven to 230 C (446F).  Preheat a baking sheet below the rack that you will be baking the bread (for adding water to steam the loaves).   Turn boules out onto a parchment lined baking sheet.  Score the top with a sharp knife to allow for controlled expansion during baking.  Add boiling hot water to the steamer baking sheet in the oven.  The water will boil off, creating steam to keep the crust soft and allow it to continue to expand during the initial part of baking.  Bake bread for 30-35 minutes.

Flour Tortillas

These taste best when they’re fresh, however they freeze well for up to three months (only half as long as the corn tortillas).

http://www.janebutelcooking.blogspot.com/

Read more…

Bagette

This recipe has appeared on the back of the King Arthur Flour bag — so if you cut it out and then lost it, this is the one you’re looking for.

Ingredients

Starter

113g cool water
120g King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

Dough

All of the starter
418g King Arthur Unbleached All-Purpose Flour
227g lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

Directions

1) Mix the starter ingredients till smooth, cover, and let rest at room temperature overnight.

2) Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover, and let it rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.

3) Divide the dough in half, and shape each half into a rough oval. Wait 15 minutes, then fold each oval lengthwise, sealing the edge, and use cupped fingers to gently roll each piece into a long (about 17″) log. Place the loaves onto a lightly greased or parchment-lined pan, cover, and let them rise* till they’re puffy but not doubled, about 2 to 2 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. VERY gently, use a sharp knife or razor blade to make three diagonal 1/3″-deep slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 to 28 minutes, till they’re golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2″, and let the baguettes cool completely in the oven.

*For extra-crisp baguettes, cover the shaped loaves, let them rise for 30 minutes, then refrigerate overnight. Next day, take them out of the refrigerator and let them rest at room temperature, covered, for about 3 hours, or until they’re nice and puffy. Then bake as directed above.

Simple Tortillas

This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.

From kingarthur

Read more…

Southern Buttermilk Biscuits

Yield 10 biscuits

Site URL: http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

Note; site has calculator to change yield

Read more…

Bloomer

From: BBC Recipes

Ingredients

500g/1lb 2oz strong white flour, plus extra for kneading
10g/¼oz salt
1 x 7g sachet of instant yeast
320ml/11½oz cold water
40ml/1½fl oz olive oil, plus extra for kneading
extra oil and flour, for kneading

Preparation method

1. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml/9fl oz of water.
2. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
3. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
4. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
5. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
6. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
7. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
8. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven – this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.

40-Minute Hamburger Buns Recipe