Artisan Bread Recipes With Yeast

The conclusion of this yeasted artisan bread recipe. So, this bread tries to set itself apart from common home baked yeasted bread, which …

Rating: 5/5(1)
Calories: 1429 per serving
Category: Breakfast, Dinner, Lunch
1. To a medium bowl add: 788g bread flour. 17g salt and 4g instant yeast.
2. Mark the top of the dough with a white board marker and let the dough grow to almost 100%.
3. When you are ready to bake, grab the dough from the fridge and pour it out onto the kitchen counter. Don’t let it come up to temperature.
4. Heat your oven to 260°C/500°F with a baking steel (or pizza stone) and a dutch oven inside. Let it heat for an hour.

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Bread (29) Bread Guides (1) Quick Bread (6) Rye Bread (2) Sourdough Bread (9) Yeast Bread (17) Charcuterie (75) Charcuterie Guides (7) Cooked Sausage (3) Dry Cured Sausage and Meat (18) Fresh Sausage (5) Rotisserie Recipes (3) Smoked Sausage and Meat (33) Sous Vide (3) Vegetable Charcuterie (3) Cheese (2) Basic Cheese (2) Confectionery (18

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This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread

Rating: 5/5
Calories: 155 per serving
Category: Bread, Sides
1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
2. Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
3. Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
4. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

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Artisan Bread The Black Peppercorn. all purpose flour, sugar, oil, warm water, milk, active dry yeast and 2 more.

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DIRECTIONS. To make the Poolish: Stir together whole wheat flour, bread flour and yeast in a medium bowl. Stir in water until thoroughly blended. This dough will be like thick cake batter. Cover bowl with plastic wrap and let sit overnight or up to 24 hours at room temperature. The dough will become frothy and have lots of little bubbles.

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Add the yeast, sugar and warm water to a large bowl and leave for 5 minutes, until the yeast starts to foam. Add the flour and salt. Mix together until fully combined, then knead …

Rating: 5/5(12)
Calories: 156 per serving
Category: Bread, Breakfast, Side Dish
1. Add the yeast, sugar and warm water to the bowl of your stand mixer, or to a large bowl. Leave for 5 minutes, until the yeast starts to foam.
2. Add the flour, then the salt. Mix together using the dough hook attachment on your stand mixer, or mix together with your hands until fully combined.
3. Using the dough hook, knead the dough on a medium setting for 10 minutes. If you want to do this with your hands, oil the work surface and your hands with a little olive or vegetable oil, and knead for 10 minutes. It will be a sticky dough - this is fine.
4. Once kneaded, place the dough in an oiled bowl (wiped with a little olive or vegetable oil). Cover with clingfilm or a wax wrap and prove for 1 hour - until doubled in size.

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The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë …

Cuisine: American, French, Italian
Total Time: 40 mins
Category: Breads
Calories: 100 per serving
1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).

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Whisk flour, salt and yeast together in a large bowl. Mix in the water. Dough will look like a soggy mess. Cover with plastic, let set for 12-18 hours on counter top. After 12 hours the dough will look pretty sticky - that is ok. Preheat oven to 450. Place pot with lid in the oven for 30 minutes. Dump the dough out onto a heavily floured

Rating: 5/5(1)
Category: Bread
Cuisine: Not Set
Total Time: 12 hrs 10 mins

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Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only …

Rating: 4.9/5(552)
Category: Bread
1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
2. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.

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This is the basic 'Boule' bread mix from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I've mainly posted …

Rating: 5/5(68)
Total Time: 30 mins
Category: Low Cholesterol
Calories: 783 per serving
1. Preparing Dough for Storage:.
2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
4. Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.

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Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for …

Rating: 5/5(77)
Category: Bread
Cuisine: American
Calories: 218 per serving
1. Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.
2. Lightly flour the countertop and dump out the bread dough on the floured surface.

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Zoë François is the co-author of the bestselling cookbook series Artisan Bread in Five Minutes a Day. Her latest book in the series, Holiday and Celebration Breads, came out in 2018.She is now working on a Book about cakes due out in Spring 2021. Zoë’s recipes have also been featured in the New York Times, Food 52, The Today Show, Cooking Channel, Fine Cooking, Disney, …

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Easy Artisan Bread. Yield : 3 loaves Recipe from Artisan Bread in Five Minutes a Day (Amazon) Ingredients. 3 c. lukewarm water 1 1/2 T. active, dry yeast 1 1/2 T. coarse or kosher salt or 1 T. regular salt (less, if desired) 6 1/2 c. all-purpose flour (or a combo of white & whole wheat) Visual learner? Check out the video and directions below:

Estimated Reading Time: 7 mins

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To Use Sourdough Starter: Stir starter to blend in any liquid on top. Remove amount for recipe. For each 1/2 cup starter you remove, stir in 1/3 cup bread flour, 1/4 cup lukewarm water (90° to 100°F) and 1/2 teaspoon honey until blended. Cover loosely and let sit at room temperature 12 to 24 hours or until bubbly.

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Yeast Bread Recipes. White or wheat, buns or rolls, classic or something new. Find all the best yeast bread recipes here. A sheet pan with sesame and poppy seed-topped bagels. Bagels. a six-strand braid of sesame seed-topped challah on a red kitchen towel. Challah.

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Directions. Instructions Checklist. Step 1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will …

Ratings: 351
Calories: 230 per serving
Category: White Bread
1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

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Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly. …

Rating: 5/5(44)
Total Time: 2 hrs 52 mins
Category: Bread
Calories: 140 per serving
1. Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
2. Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
3. Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
4. Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.

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