11 bread hand dough Recipes

bread dough, high grade flour (bread flour ), wholemeal flour, salt, caster sugar, instant dry yeast, milk, tangzhong (water roux starter), high grade flour : 250ml water ), melted butter

whole wheat flour (5.8 oz), honey, active dry yeast, warm water, warm beer (flat ), yeast, whole wheat flour (1.5 oz), bread flour (7.5 oz), gluten, light oil (i use canola), salt (10 g table )

challah, yeast, water, water, egg, sugar, salt, oil, flour, when the dough stick to your hands you can use more flour (but not more than 1/2 cup), egg for greasing the dough

overnight in refrigerator not added in times ., makes 2 medium pizzas, sponge, warm water, sugar, active fry yeast, flour, salt, olive oil, bread flour, sauce, tomato sauce, tomato paste, garlic powder, oregano, salt, sugar

fresh minced rosemary, fresh garlic cloves minced, salt, bread flour, quite warm water, yeast, olive oil, mix master with dough attachement/bread machine/or by hand

bread flour , plus extra for dusting work surface, instant yeast, table salt, olive oil , plus additional oil for brushing dough and greasing hands, water, warm (about 110f), olive oil, yellow onions, sliced 1/4 inch thick, garlic cloves, table salt, brown sugar, balsamic vinegar, water, ground black pepper, nicoise olive, pitted, chopped coarse, anchovy fillets, rinsed, patted dry, chopped coarse, fresh thyme leaves, minced, marjoram leaves, minced (optional), fennel seed (optional), fresh parsley leaves, minced (optional)

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

be made in a bread machine on dough setting , or by hand. but you have to bake in the oven., butter, lard or dripping, soft brown sugar or caster sugar, plain all purpose flour (or better with strong white bread flour - that s what i tend to use for better results), dried yeast or if making by hand then add some of the water to the yeast and make into a paste., warm water, salt

spinach, finely minced, sun-dried tomatoes , slivered, shallot, chopped, artichoke hearts packed in oil, drained and chopped, red pepper, finely chopped, orange bell pepper, finely chopped, cayenne chili pepper flakes, mushroom, chopped, garlic clove, phyllo dough, pecans, chopped (2 handfuls ), whole wheat bread, crumbled, salt & pepper