My #newyearsresolution for myself and my #family this year is to become more #selfsufficientliving No more #bread products from the store with all the unnecessary ingredients. This is my fourth #attempt at this @KingArthurBakingCompany #sandwichbreadrecipe Also included in this video will be #life I am a #homemaker #mom of #2under2 so there will be kiddos in the background.... i tried to a #voiceover to help with the background noise but it is what it is. So any way join us in #homesteading #homemaking #baking for our #family
I tried linking the website but alas this channel needs to be verified before I can add links.
But here is the #recipe
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) milk, (skim, 1%, 2% or whole, your choice)*
1/2 to 2/3 cup (113g to 152g) hot water, enough to make a soft, smooth dough* (see "tips," below)
4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
2 tablespoons (25g) granulated sugar
1 1/4 teaspoons (8g) table salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large bowl, combine all of the ingredients. Mix and knead everything together - by hand, mixer, or bread machine set on the dough cycle - until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), knead the dough for about 6 to 8 minutes, until it forms a smooth ball.
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.
14 авг 2024
