2 posts tagged “quick and yeasted breads”

aah. what a lovely bread. i had problems while making it. first, i had to repeat the yeast-warm water mixture because it didn't become foamy like it was supposed to be. when i have successfully made the yeast mixture, i had problems with the dough. it was way too sticky. i had to add about a cup more of both flours. i doubled the recipe, maybe that's where i went wrong. but the problems weren't as tragic as i thought it would be. the bread turned out great and i'm sooo happy!! the ones in the photos are the free-form loaf that i made. i doubled the recipe and got 2 loaves. the other one (not in the picture) was placed in a loaf pan. i only have one loaf pan so i just placed the other one in a cookie sheet.

our house smelled like a bakery when the breads were baking. i should've watched the bread from time to time because i burned the top (only the half part) of my bread. i forgot to turn the loaf pan around T_T.
how forgetful of me T_T. and so i've learned my lesson and watched the second one. it looks burnt on the picture T_T. but its not!! i just have bad lighting. i don't know how to take a good picture.

the bread tasted really really good! especially when hot off the oven. its so soft and chewy and crusty on top. now that's the kind of bread i like. i think i will be making a lot of bread. i like the smell while baking and i just love bread ^_^. i know its loaded with carbs, but hey  its wheat bread and it can't hurt to eat some.







                  see? its pretty right? it looks like those french breads that i love ^_^. i'm going to try to make a baguette or a focaccia. i love artisan breads!!

oh yeah, i forgot where i got the recipe T_T. so whoever you are, if you come across my blog, please inform me if the recipe is yours so i can credit you, ok?


Honey wheat bread
makes 1 loaf

1 tbsp active dry yeast
1 cup warm water (110F)
1 tbsp butter, melted
3 tbsp honey
1 cup bread flour (ap is ok)
1 cup whole wheat flour
2 tsp salt

 

1.      In a large bowl, stir together yeast and the warm water. Let stand for 5 minutes, until foamy. Stir in melted butter, honey and flours. Add a bit more flour if your dough is too sticky, otherwise stir until the dough comes away from the sides of the bowl. Turn dough out onto a floured surface and knead into a smooth ball, about 2 minutes

2.      Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1-1 1/2 hours. Remove dough again to a lightly floured surface. Gently deflate dough. Shape into an oblong loaf and place or a baking sheet, or place dough into a greased loaf pan. Cover bread with a dishtowel and let dough rise until doubled, 1 hour.

3.      Meanwhile, preheat oven to 400F. If you're doing a freeform loaf, go ahead and slash the top a few times, then place the loaf in to oven. Bake for 25 minutes at 400F, until the bottom sounds hollow when tapped.
Let loaf cool before slicing.

Baked Doughnuts (taken from 101cookbooks.com)

1 1/3 cups warm milk, 95 to 105 C (divided) - i used evaporated milk since i didn't have any fresh/skim/whole milk
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

Makes 1 1/2 - 2 dozen medium doughnuts.

these doughnuts taste good even if they are cold ^_^. check out her site too. it has a lot of good recipes ^_^

ENJOY!