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No-Time Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 15 Dec 2017 12:07:57 -0800
v117.n049.4
* Exported from MasterCook *

                               Bread, No-Time

Recipe By     :Faith Durand
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Food Processor
                 Posted                          Sandwiches
                 Side Dish                       Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2      teaspoons  active dry yeast -- (two packets)
   1         tablespoon  sugar
   1 1/2           cups  water
   3 1/2           cups  bread flour
   1 1/4       teaspoon  salt
      3/4      teaspoon  balsamic vinegar

Bake this loaf in a covered pan, it  helps the dough spring to life 
under its own moisture and develop that wonderful crackly crust and 
tender interior. You can also make this in a Dutch oven or 
alternative. The dough is not quite as wet, so it has a finer crumb 
compared to the rustic wide holes of a wetter dough. We use a little 
trick from Shirley Corriher, who adds a touch of vinegar to quicker 
yeast doughs. This simulates a little of the flavor you get in 
long-rise doughs. It's also incredibly moist and tender, with that 
homemade yeasty comfort, just slightly sweet from the sugar that is 
added to get the yeast working quickly.

In the bowl of a heavy-duty stand mixer put the yeast, sugar, and 
water and let it sit.

Heat the oven to 450F. Put a Dutch oven ( or one of these 
alternatives ) in to warm as the oven heats. Get out your flour, 
salt, vinegar, spray oil, and anything else you need.

Now that the yeast has had a few minutes to bubble up, add 3 cups of 
the flour as well as the salt and vinegar and beat for several 
minutes with the paddle. Add the last 1/2 cup of flour and switch to 
the dough hook and beat for seven minutes. Alternately, knead 
vigorously for five minutes, or until the dough becomes extremely 
elastic. This will still be a wet dough, but not goopy. The dough 
will clear the sides of the bowl but still stick to the bottom.

Lightly grease a microwave-safe bowl with vegetable oil and transfer 
the bread dough to it, rolling it in the oil. Cover the bowl with a 
very wet towel. Cover the whole thing with a dry towel and put in the 
microwave. Microwave on HIGH for 25 seconds.

Let rest in the microwave for about five minutes.

Microwave on HIGH for another 25 seconds, then remove.

Let rest and rise for another 15 minutes.

Shape into a ball and plop into the preheated pan. Quickly slash the 
top with a knife. Cover and bake for about 30 minutes, then remove 
the cover and bake for another 10 minutes, or until the crust is 
golden brown and the internal temperature hits 210F.

S(Internet Address):
   "<http://www.thekitchn.com/recipe-notime-bread-40653>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 183 Calories; 1g Fat (4.4% 
calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 269mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 0 Other Carbohydrates.

NOTES : 2017 - 1117