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May 15, 2024 · Warm water: Water should be between 110°F to 115°F to activate the yeast. Salt: Used as a flavor booster, it’s generally recommended to use non-iodized varieties. Flour: Many different types of flour can be used including a specialized bread flour. Vegetable oil or butter: Canola oil, olive oil or butter are often used to add richness.
May 18, 2017 · Into the stand mixer’s bowl first add the 325g of warm water. Next add the salt and the oil to the water then the 500g of bread flour. Finally sprinkle the yeast on top of the flour and very gently, using your fingertips just mix the yeast lightly into the flour to distribute it evenly.
Quick Tips for Using a Stand Mixer: Start Slow: Set your stand mixer to the lowest speed to ensure it can mix your ingredients without creating a flour storm. Once you’re sure they’ll be confined to the large bowl, gradually increase the kneading speed. Use the Dough Hook: Always use the dough hook attachment for bread dough. It’s ...
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Warm water.The water needs to be warm enough so that when you put your finger in it, it feels like nothing (this is called blood temperature). Take care not to use water that is too hot as this wil...Instant yeast.Sugar.Flour. I’ve used bread flour, cake/all-purpose flour and 00-flour for this recipe. Pretty much any white flour will work. Very strong bread flours (flour with a high protein percentage) might just...Using a stand mixerwith a dough hook definitely simplifies this recipe even more but it can totally be made by hand. Simply combine all the ingredients in a large bowl and mix to combine.Giving the bread dough a good 90 minutes to riseallows a good amount of flavor to develop. You can leave the dough in the fridge overnight for slow fermentation to happen too.Preheating the Dutch oven(casserole pot/pot with a lid) in the oven is perhaps the most important step in this recipe. The screaming hot pot is 100% the reason the crust is so shatteringly crisp.Even though a loaf of bread straight from the oven is one of the most glorious things in the world, resist temptation and allow the bread to cool to room temperature before slicing. Cutting into th...Make ahead: This dough can be made up to 4 days ahead and kept in an airtight container in the fridge. Allow to come to room temperature before baking as instructed.Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Baked bread can be wrapped an...This homemade bread recipe is perfect served with soup recipes, stews or used in sandwiches. It’s fantastic served in thick slices slathered in salted butter. We love it with cheesy baked meatballs, healthy chicken broccoli soup, Irish beef stew or used in the ultimate BLT sandwich.
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In the stand mixer add 4 cups of the flour along with the remaining sugar as well as the salt. Set the mixer to ‘Stir” using the hook attachment. In a couple minutes the dry ingredients should be well combined. Check on your yeast mixture. If it's frothy and foamy it's ready to use.
1. Mixing the dough. In the bowl of your stand mixer, whisk together 2 pounds (7¼ cups) bread flour and 1 tablespoon instant yeast. All-purpose flour will work fine, but you’ll lose a little bit of chewiness. If your yeast comes in packets, use one packet.
what flour is best to make stand mixer bread? The good news is that you can use just about any kind of flour, perfect for experimenting with a range of stand mixer bread recipes and techniques. Remember that your bowl is capable of holding more all-purpose flour than specialty flours like whole wheat and bread flours.
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