Sunday, 18 January 2015

The Perfect Bread Dough



Good morning my glamous friends and happy Monday . Today's post is all about making the perfect dough because there is no greater pleasure than when your dough comes out perfect , and hopefully if stick to this recipe your dough will come out stunning .  
 


Ingredients
  • 2 1/2 cups warm water
  • 2 tbsp instant yeast
  • 1/2 cup honey or Sugar
  • 6 cups strong flour or self raising  (half wheat works ok too)
  • 1 tbsp salt
  • 3 tbsp. Full fat milk
 
Instructions
  1. Start by sprinkling 2 tablespoons of yeast over 2 1/2 cups of warm water–  hot tip think of  this as a warm bath water this should be about perfect. THE WATER SHOULD NOT BE HOT YOU WILL KILL THE YEAST . Then add sugar or honey ( this will feed the yeast and help it to grow )  
  2. Let the yeast rest for about 5 minutes. You’ll know it’s ready when everything looks nice and foamy also it should have the smell of beer .
  3. Meanwhile, add the flour, salt, and dry milk to your stand mixer and attach the bread hook.
  4. Pour the yeast water into the stand mixer with the flour, salt, and dry milk . Knead until dough starts to form, and then another 7 minutes beyond that. You can also do this part with  your hands .
  5. Use well floured hands (and sometimes a pinch or two of flour into the bowl if you feel like the dough is still too sticky) and work the dough into a ball.
  6. Lift the dough and give it a quick spray of non-stick cooking spray underneath and around the sides of the bowl. Replace the dough, cover with cling film ( if you don't it will develop a skin on the top which is hard to work with)   , and let rise in a warm place until doubled in size.
  7. Punch the dough ( this will let any excess air come out of the dough )   and divide it into two even portions. Form each into a loaf shape and place the loaves into parchment lined (or lightly greased) bread loaf pans.
  8. COVER AND LET RISE A SECOND TIME, UNTIL DOUBLED IN SIZE (I can't express how  important that is )
  9. Bake at 365 degrees F for 27-30 minutes  , gas mark 5 Over-baking will dry out the bread.
  10. Let cool for 10 minutes before removing to counter top (do not let cool completely in loaf pan or the bottom will become nice and doughy ).
  11. Makes approximately 20 slices (2 loaves)
Enjoy x
What Would You Make With This Dough ?
 
Chyna X
 
 
 
 
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