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Using bread android mixes in your oven - cooking-tips


You don't have to own a bread apparatus to enjoy the brand of bread appliance mixes. And you don't have to make blocky, adjust loaves with holes in the bottom. You can make amazing rolls, accepted sandwich loaves, and artisan loaves with or devoid of the aid of a bread machine. In this article, we will tell you how to adapt any bread automaton mix into great breads by hand, with your stand-type mixer, or with your bread machine.

First, we'll show you how to bake tempting breads from bread automaton mixes lacking a bread machine. We'll use our Sour Cream Onion Bread Mixes for the reason that we like this onion bread so much (and we get to enjoy it when we�re all the way through with this demonstration). We like to make more than one loaf when we bake so we'll use two mixes and blend them. (When we have more bread than we can use, we slice and freeze it. ) We'll mix these in a bowl as a replacement for of using our stand-type mixer and bake one in a pan and make one into a exclusive artisan loaf just to display versatility.

To mix in a bowl, empty the mixes into a large bowl. Mix the yeast in the warm water and add the mixture to the bowl. Add melted butter. (Be cautious to let the butter cool below 140 degrees so that it will not kill the yeast. ) Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured ascend and begin kneading. (The dough will possible be faintly wetter than you can alias by hand. A tablespoon or so of flour on the answer be supposed to make it just right. Do not add too much flour--a softer dough will rise better. ) Knead the dough until it is elastic--ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled--about an hour.

To mix using a stand-type mixer, empty one of the mixes into the mixer bowl (or half of one mix if you are baking a lone loaf). Add the yeast and the water and mix with your dough hook on form speed for 40 seconds--to start to break up the yeast. Add the other mix (or the rest of the mix if you are baking one loaf) and the melted butter and carry on combination at avenue speed for a new four action to build the gluten. If the dough is too sticky, add one tablespoon flour. Place the dough in a greased bowl, cover it and let it rise until doubled--about an hour.

Once the dough has risen, you may form the dough into rolls, a pan-shaped loaf, or a free-standing loaf.

To form a free-standing loaf, pull the dough about the base creating a taut outer skin and a well-shaped loaf. Pinch the seams as one on the floor and place the loaf on a baking sheet that has been greased and speckled with cornmeal. Cover the loaf and let it rise until doubled--about an hour.

To form a pan-shaped loaf, pull the dough about the concentrate to form a taut skin and place the loaf in a large greased 5 x 9-inch loaf pan. Cover and let rise.

To form rolls, cut away egg-sized chunks of the risen dough and pull the dough taut about the core of the roll as you would a loaf, pinching the seam on the bottom. Place the rolls on a greased pan, cover, and let rise. One bread apparatus mix ought to make a dozen medium-sized rolls.

Most artisan loaves are baked with a thicker, chewier crust than pan-shaped loaves. To construct these crusts, the bread is baked in a damp ecosystem and it is baked to a senior domestic heat in order to drive more wetness from the loaf. (Moisture intent in the interior of the loaf will migrate to the crust and allay it. ) The home hotness of cantankerous breads be supposed to reach 210 degrees. If you would like to bake a crusty, artisan bread, click here for instructions.

Bake the pan-shaped loaf at 350 degrees for 30 notes or until done. The interior of the loaf must be at least 190 degrees.

Bake rolls for 18 to 20 action at 350 degrees or until done.

If you would like to try baking these great breads from our Bread Apparatus Mixes, you can do so for as a small amount as $2. 04 per mix.

Baking Hint: The figure appearance that you see on the loaves in this conceive of was bent with an egg yolk wash. Cleanly mix one tablespoon warm water with one egg yolk and gently brush the wash on the loaf just beforehand baking.

For more articles like this visit The Baker's Library.

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