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This beer bread recipe is sooo easy and so delicious, and only requires a few pantry staples. Since we’re all in lockdown here in NZ, I’ve coined the term ‘Lockdown Loaf’ – and it really is perfect in that sense. Stir the beer bread it up in one bowl – no kneading, no proving, no yeast needed. And if you need a gluten-free bread option, I’ve included that below the recipe.
Some other ideas (not all together, though!): olives, capers, Parmesan , chopped sun-dried tomatoes, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, cumin seeds, coriander seed
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Pour in the beer/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out.
Bake in the oven for 40 minutes – it will have risen and puffed up and be all golden and delicious looking.
Serve hot or warm with any toppings you like – it’s awesome plain with butter, and I like Vegemite and Marmite too!
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For best results, I like to also add either 2 tbsp of either psyllium husk powder, or ground chia seeds. Adding one of these helps give the loaf that chewier, springier, bread-like texture that’s normally missing with gluten-free bread (which can be quite chalky.) This isn’t essential, though.
Then after mixing the dough, it’s helpful to let it rest for 10 minutes in the tin before it goes into to oven, to let the chia or husks swell up do their thing.
You’ll also need to use a GF beer. If you can’t find one, soda water works – or a dry, not-too-sweet ginger beer or kombucha (omit the sugar if using these as they are already sweet). Lemonade would be too sweet.
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You can get psyllium husk powder at the supermarket – well, usually anyway! It’s very high in fibre so drink an extra glass of water when you enjoy a slice of the bread to be kind to your tummy.
If you have whole chia seeds at home, you can grind them in a mortar and pestle, coffee grinder, high speed blender or bullet to make a powder.
You can use lemonade for a sweet loaf – it’s lovely smeared with butter or dairy-free spread or unflavoured coconut oil – topped with jam or honey!
Easy Homemade Bread
Knives that don’t cost the earth – but stay sharp as a ninja! $20 off the set plus a free sharpener right now.A simple recipe to help you master the basics of bread making - my favourite easy homemade white bread recipe with step by step instructions to show you how to make soft white sandwich bread without a breadmaker!
Ok, so today we are taking on something that might seem a little bit intimidating, but trust me...it's not! We'll work through it together because it's totally worth it and at the end of it you are going to be so super satisfied and doing a little dance around the kitchen, putting it all over Facebook and telling all your friends because you have mastered one of life's little joys - easy homemade white bread! YAY!!
Love to bake bread. I love to bake bread so much that I bought a breadmaker that is so amazing and bakes little mini baguettes, and normal loaves of bread, makes dough and even bakes cakes (!!) aaaaaand I hardly ever use it. Why? Because for me, nothing beats making a loaf of bread by hand. It is such a labour of love, but there is something so deeply satisfying about the aroma of freshly baked bread and pulling that loaf out of the oven, tapping the bottom and hearing that hollow sound and then slicing straight into it, smothering it in butter and eating slice after slice while it's warm because it is sooooo good! If anyone ever tries telling me that I have become gluten intolerant I think my life will actually be over. Not even exaggerating.
Recipe: Kate's Easy To Make Rustic Crusty Bread
So what I'm trying to say, other than I love bread, is that bread baking is fun, and doesn't have to be difficult or scary. So my goal now that the weather is warming up and it doesn't take 3 hours for the dough to rise, is to share with you my favourite simple (and some more fancy) homemade bread recipes so that you can
To get us started I'm going to walk you through the very short list of ingredients required to make a simple loaf of homemade white bread - yeast, flour, water, sugar, salt & milk.
Probably the most important ingredient in bread baking - without this, the bread won't rise. When I'm making bread I prefer to use active dry yeast. This yeast needs to be activated before using it in the dough as it is basically dormant. To activate active dry yeast, add it to a small amount of warm water, sugar and whisk it around and leave it sitting for about 15 minutes. It will start to bubble and foam a little when it is ready. If this doesn't happen your yeast may either be too old or the water may have been too hot or too cold. Throw it away and start again. When the yeast is activated using warm water it produces carbon dioxide gas, which causes the bread to rise. You can also use Surebake yeast, or instant yeast, which is a mixture of active dry yeast and bread improvers. This is typically used in breadmakers when all ingredients are added at the same time as it doesn't need to be activated first. Even if I am using Surebake yeast making bread by hand, I still like to activate it in warm water, just to be sure it is still viable. If you are using instant yeast, you will need to use approximately twice as much as active yeast.
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High grade flour, or bread flour is used in breadmaking as it has a higher protein (gluten) content than standard flour giving it more stability and strength and helping the loaf of bread to have better volume and texture. High grade flour costs the same as standard flour and is right next to it in the baking aisle at the supermarket.
Sugar isn't 100% necessary but I have always added a small amount to the yeast mixture when activating it as this sugar helps feed the yeast
This is simply to flavour the bread so that it is not bland. Only a small amount is required and I just use regular table salt.
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The temperature of the water is the key in breadmaking. Too hot and it will kill the yeast, too cold and the yeast won't activate. Around 45°C/110°F is the right temperature, but if you don't have a thermometer just dip your finger in. If it feels a little warmer than your body temperature it will be about right.
Milk is also not an essential ingredient however I like the texture of white bread better if I substitute some of the water for milk. Low fat milk is fine. I also warm this to the same temperature as the water before using it.
Activate the yeast by adding ½ cup (125ml) of the warm water, the sugar and the yeast, stir it up and leave it to sit for 15 minutes or so until it is foamy.
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Add the flour and salt to the bowl of a stand mixer. Once the yeast is foamy, add this and the remaining warm water and milk and mix together until incorporated. It will look like it's never going to be a smooth dough, but have patience! If the dough seems too dry, add a little more water, and likewise, if it's quite wet, add a little more flour.
Using either the dough hook on your stand mixer, or by hand on a lightly floured bench, knead the dough for about 10 minutes until it is smooth, elasticy and bounces back when pressed gently. It might be a little bit sticky, this is ok.
Put the dough in a clean bowl, cover with gladwrap/clingfilm and put in a warm, draught free place to rise until approximately doubled in size. Depending on the temperature this will take between 1 ½ to 2 ½ hours.
Richard's Easy No Knead Bread
Oil or butter the loaf tin you will be using. I prefer to use butter as it gives the crust a bit of crunch and great flavour. Gently tip the dough onto a lightly floured surface and roll it out into a roll about twice the length of the loaf tin you will be using. Gently flatten it using your knuckles and then fold it into thirds length ways, like a letter. Flatten it out again until it is about the length of two thirds of the loaf tin, and then roll it up from the long side, towards you into a tight roll. Make sure it is rolled firmly, but don't stretch or break
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