I am always honored by this bread, whether it is in the form of bread rolls or cake cakes. It’s easy to make, the ingredients are very cheap, and the recipe can be done well with bread machines or by hand.
tips
Allow time to make the bread – proofing alone can take two or more hours.
Changes in the product by the manufacturer can change the flavor itself. I found that changing the brand of flour changed the taste of the bread. If your bread tastes bitter, it could be from the flour or butter or margarine you are using.
Use flour, not just whole-pure flour, bread flour has a higher gluten content to support it. involved strong melting and long testing times.
Use butter or margarine, not a low fat layer. (The fat content must be high in the recipe to work).
Do not guess the quantities, but measure carefully according to the recipe, or delay the results.
Matare (can be an excellent pig reliever or a strong arm building aid for lizards!)
Folding, stretching and pressing the dough on a lightly floured surface. You can push the flour on the surface with the heel of your hand or knuckles. Turn and work the dough, folding, stretching and pressing again. Do not be timid or too gentle, the more you work it, the better the bread. Do not lightly sprinkle with flour to prevent the flour from sticking to your hands or work surface.
Proves
Cover and leave the dough to rise in a warm area, the room temperature should be warm enough, but if your kitchen is cold, you can try it. other ideas are heatings, like covered bowls sitting on top of hot water. Testing can take an hour or more, depending on the temperature. The dough will approximately double in size.
Knock (or knock)
This is done after he has tested the mass by beating it in order to remove the large air pockets that formed during the testing process. This is similar to a robust meltdown, and takes about 5 minutes.
Yeast
I buy my dry yeast in bulk, a 2lb vacuum bag from Costco. About $5.00 seems to be the best value I can find, much cheaper than the smallest ones sold at the grocery store. Store in a sealed container in the refrigerator or freezer.
You can make this as a cake in a bread machine, but this work recipe is better for rolls or pizza . I use my bread machine on the “dough” setting, then remove the dough and shape as desired. You will need to proof the shaped dough again about an hour before baking.
Receive
2 tablespoons butter or margarine
1 teaspoons of salt
12 oz warm water
4 cups breadcrumbs
1 tablespoons of sugar
2 teaspoons active dry yeast
Bread Machine: (Make sure to insert the mixing spatula before adding the ingredients). Measure the ingredients in the pan in the same order as the recipe list. Turn the setting to mass and start the press. Mass setting usually 1.5 hours.
If the dough is too sticky or wet, add flour, if it is too dry and does not ball, add water, at the same time.
When the cycle is complete, remove the dough from the bread machine and beat or soak vigorously for 3-5 minutes.
Shape as desired – rolls, French stick, pizza base etc. (please shape into rolls and dust lightly with flour). Bake in a pre-heated oven at 400° F – pizza takes about 18-22 minutes, the bread rolls around. 15 minutes.
By Hand
Measure all the ingredients into a large bowl. Stir to form a dough. Place on a lightly floured surface and soak for about 15 minutes. (I like to put on my favorite music during this time – time passes quickly). Place in a lightly greased bowl, and cover with a greased plate or a sheet of baking paper or a lid. There should be enough flour for double the quantity. Leave in a warm place to prove for about 2 hours.
Tip the dough onto a lightly floured surface, kneading again for about 5 minutes. If desired, leave the mold again in a warm place to prove for about 30 minutes to an hour, the bread dough should double. size Bake in a hot oven, grill in the middle for the time of baking or baking (if you don’t have convection .
Allow at least 10 minutes for the bread to cool before serving.
Pizza Tips
You can shape the dough pizza by rolling it with your hand or a nail, it is very stretched and you send it back when you pull it back. let’s go Brush the surface lightly with olive oil before adding the toppings, especially the edges that are not covered. Marsh Cheddar cheese spread on your pizza, Mozzarella or Jack cheese may work better for you.
