Food Recipes

bread Ingredients 1 tract (2 1/4 tsps) active dry yeast 1 instill warm water (110 great hundred degrees) 2 Tbsp. milk, room temperature 1 Tbsp. dark brown sugar 3 Tbsps. melted butter, room temperature 1 tsp. harsh salt 3 shapes bread flour (spooned and leveled) 4 quarts of water 1/2 cup baking soda Coarse salt to taste 2 Tbsps. melted butter Directions In the till of a stand mixer or in a monolithic bowl, combine the yeast, water, milk, brown sugar, and butter. let the mixture rest for 10 minutes so the yeast come alive. Mix in the coarse salt, then the flour, one cup at a time. The kale will be tacky. Spray a large bowl with cooking spray or application with oil. Transfer the dough to the bowl, flip to coat on both sides, and cover with plastic wrap for 30 minutes. After 30 minutes, knead the dough for 10 minutes until it is smooth and elastic. Return the dough to the bowl, flip to cover both sides, and re-cover for an hour, or until round doubled in size. Preheat the ov en to 400 degrees and bring 4 quarts (16 cups) of water to a boil. Gently deflate the dough and cut in half using a sharp knife or remove scraper. Shape each half into a round loaf. Slowly add the 1/2 cup of baking soda to the simmering water (it will bubble).Place one piece of dough onto a large slotted spoon and gently lower into the boiling water. Use the spoon to flip the dough in the boiling water for around 20 seconds, then lift the dough out of the water with the slotted spoon tolerate the excess water to drip back into the pot. Set the dough onto a greased baking sheet. geminate the water bath with the remaining dough. Sprinkle both rounds with coarse salt, then slash an X on the top of each with a sharp knife so the bread can expand dapple it bakes. Bake for 20-25 minutes, rotating the sheet halfway through. Remove from the oven and brush with melted butter.