* 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
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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>"
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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