* Exported from MasterCook *
Bread, Everything
Recipe By :Red Star Yeast Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf 2 lb loaf -- Med Loaf (1 1/2 lb)
1 1/2 cup Water -- plus (1+1/2 cup(s), plus 1 tbsp)
3 tablespoons Water
5 teaspoons Vegetable Oil -- (1 tbsp)
2 1/2 tsp Salt -- (2 tsp)
3/4 tsp Black pepper -- (1/2 tsp)
5 teaspoons dried minced garlic -- (1 Tbsp)
7 1/2 teaspoons dried minced onion -- (2 Tbsp)
7 1/2 teaspoons Poppy seeds -- (2 Tbsp)
7 1/2 teaspoons Sesame seeds -- (2 Tbsp)
5 teaspoons Caraway seeds -- (1 Tbsp)
1 1/2 cups Oatmeal -- (1C)
4 cups Bread Flour -- (3C)
1 tablespoon Active Dry Yeast -- (2 1/4 tsp)
TOPPING
3/4 tsp Kosher salt
3/4 tsp Poppy seeds
Pinch Black pepper
1/2 tsp Caraway seeds
1/2 tsp dried minced garlic
3/4 tsp Sesame seeds
3/4 tsp dried minced onion
Everything Bread is a favorite from our Baker's Collection.
Yield: 1 round loaf
Note: water for large loaf is 1 1/2C + 3T, for medium loaf 1 1/2C + 1T
BREAD MACHINE METHOD: Have liquid ingredients at 80F and all other
ingredients at room temperature. Place ingredients in pan in the
order specified in your owner's manual. Select basic cycle and
medium/normal crust. When machine begins bake cycle, brush top of
bread with 1+1/2 teaspoons water combined with 1/8 teaspoon
cornstarch. Sprinkle with topping. Do not use delay timer. Check
dough consistency after 5 minutes of kneading. The dough should be in
a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP
at a time. If it is too wet and sticky, add 1 TBSP of flour at a
time. See our Bread Machine section for more helpful tips and information.
MIXER METHODS: Using ingredient amounts listed for medium loaf,
combine yeast, 1 cup flour, and other dry ingredients. Combine
liquids and heat to 120-130F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in
mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By
hand, stir in enough remaining flour to make a firm dough. Knead on
floured surface 5 to 7 minutes or until smooth and elastic. Use
additional flour if necessary.
Stand Mixer Method: Combine dry mixture and liquid ingredients in
mixing bowl with paddle or beaters for 4 minutes on medium speed.
Gradually add remaining flour and knead with dough hook(s) 5 to 7
minutes until smooth and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel
blade. While motor is running, add liquid ingredients. Process until
mixed. Continue processing, adding remaining flour until dough forms a ball.
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Shape dough into a round loaf.
Place on greased cookie sheet. Cover; let rise until indentation
remains after touching. Combine 1+1/2 teaspoons water and 1/8
teaspoon cornstarch; brush on top. Sprinkle with topping. Bake in
preheated 375F oven 30 to 40 minutes or until tested done. Remove
from cookie sheet; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
S(Internet address):
https://redstaryeast.com/recipes/everything-bread/
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Per Serving (excluding unknown items): 187 Calories; 4g Fat (19.5%
calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 424mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2020 - 1217