seven tipes of breads

seven tipes of bread and recipe

*tortillas

Ingredients:

• 2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening or 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

Directions:

1. 1
   Sift the flour, salt & baking powder into a large mixing bowl.
2. 2
   Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3. 3
   Add the milk or water, working the liquid into the dough until a sticky ball forms.
4. 4
   Wrap in plastic and let rest for at least 30 minutes.
5. 5
   Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6. 6
   Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7. 7
   Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8. 8
   (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.

 

 

*bagels

Ingredients:

• 1 1/2 cups water
• 2 packages yeast
• 1 1/2 ounces sugar (you need a kitchen scale for this)
• 1/2 ounce salt (you need a kitchen scale for this)
• 3 1/2 cups bread flour
• 2 quarts water, to boil
• 1 egg white
• cinnamon (optional)
• raisins (optional)
• poppy seed (optional)
• dried onions or garlic (optional)
• sesame seed (Optional)

Directions:

1. 1
   Mix yeast, sugar and warm water together and let stand 3 minutes.
2. 2
   Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
3. 3
   Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
4. 4
   Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
5. 5
   Place dough in a greased bowl, cover and let rise until double.
6. 6
   After rising punch down and divide dough into 12 balls.
7. 7
   Allow to rest for 4 minutes.
8. 8
   Bring 2 quarts of water to boil.
9. 9
   With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10. 10
    Preheat oven to 350 degrees.
11. 11
    Place the shaped dough onto a cookie sheet and cover for 10 minutes.
12. 12
    Lower heat under water for it to be simmering.
13. 13
    Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14. 14
    Drain and place on greased baking sheets.
15. 15
    Brush tops with beaten egg white and top with optional toppings.
16. 16
    Bake for 35 minutes, turning once for even browning.
17. 17
    Bagels are done when they are golden brown and shiny.

 

 

*croissants

Ingredients:

For the Preferment

• 3/4 cup warm water (100 degrees)
• 1/8 teaspoon active dry yeast
• 9 ounces all-purpose flour (2-cups)

For the Final dough

• 1/4 cup warm water (100 degrees)
• 3/4 cup milk
• 6 tablespoons sugar
• 4 1/2 teaspoons active dry yeast
• 11 1/4 ounces all-purpose flour (2 1/2 cups)
• 1 3/4 ounces unsalted butter, completely softened at room temperature (3 1/2 TBL)
• 10 ounces unsalted butter, chilled

for the egg wash

• 1 large egg, beaten with
• 1 pinch sugar, and
• 1 pinch salt

Directions:

1. 1
   Preferment: In a mixing bowl, stir the warm water and yeast together.
2. 2
   Wait for it to foam, about 2-4 minutes.
3. 3
   Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
4. 4
   Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
5. 5
   Dough: In the mixer bowl, combine the water and milk.
6. 6
   Add 1 tsp of the sugar.
7. 7
   Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
8. 8
   Add flour, the remaining sugar and softened butter along with the preferment.
9. 9
   Mix with the dough hook, stopping to push the dough down the dough hook.
10. 10
    Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
11. 11
    The dough will be soft and supple.
12. 12
    If working by hand, knead for about 15 minutes.
13. 13
    Transfer the dough to a large, lightly oiled bowl and cover with plastic.
14. 14
    Let rise at room temperature until doubled in bulk- about 1 hour.
15. 15
    On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
16. 16
    Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
17. 17
    Put into freezer until it is as firm as the chilled butter.
18. 18
    5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
19. 19
    With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
20. 20
    Even out the rectangle with your hands and/or a dough scraper.
21. 21
    Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
22. 22
    Line it up parallel with the edges and leave a 1/4 inch margin.
23. 23
    Fold the rest of the dough over the butter.
24. 24
    Pinch the edges to seal in the butter.
25. 25
    Fold the pinched edges over.
26. 26
    Position the dough with the folded edge away from you.
27. 27
    Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
28. 28
    Fold 1/3 of the dough toward the center, brushing off excess flour.
29. 29
    Fold the other 1/3 of dough over the two layers- like a business letter.
30. 30
    Wrap dough in plastic and refrigerate for 30 minutes.
31. 31
    Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
32. 32
    Repeat this sequence one more time.
33. 33
    After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
34. 34
    Trim ragged edges and slice dough in half.
35. 35
    Leave the halves in place.
36. 36
    On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
37. 37
    On the lower edge of the bottom strip, do the same thing.
38. 38
    With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
39. 39
    Continue making parallel diagonal lines.
40. 40
    Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
41. 41
    Continue until you end up with 20 triangles mand some scraps.
42. 42
    Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
43. 43
    Take each triangle and pull gently at the base so that the notch separates.
44. 44
    Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
45. 45
    With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
46. 46
    Finish the roll so that the tip is underneath the croissant.
47. 47
    Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
48. 48
    Leave at least 1 inch between croissants.
49. 49
    Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
50. 50
    (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
51. 51
    Heat the oven to 375.
52. 52
    Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
53. 53
    To check for doneness, push gently on the inner curve of the croissant.
54. 54
    If it springs back they are thoroughly baked.
55. 55
    If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.

 

 

*round loaves

Ingredients:

• 3/4 cup milk, room temperature
• 1 tsp active dry yeast
• 1 Tbsp butter or margarine
• 2 tsp honey
• 1/2 tsp salt
• 2 cups bread flour, about

Preparation:

1. In medium bowl, mix milk and yeast. Add butter, honey, and salt. Stir. Add 1 cup of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
   
   
2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
   
   
3. Bake loaf at 350 degrees F for 35 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.

Bread Baking Tips:

1. When honey is added to bread dough, it helps protect the baked bread's moisture.
   
   
2. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
   
   
3. Milk can be replaced with soy milk.
   
   
4. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
   
   
5. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

 

 

 

*slice og bread

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 cup (250 mL) milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) water, warm
5 1/2 cups (1375 mL) ROBIN HOOD® Best For Bread Homestyle White Flour

Directions:

1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
9. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.

 

 

*focaccia

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water (105-115 degrees)
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese (grated)
• 1 1/2 cups mozzarella cheese (shredded)

Directions:

1. 1
   Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2. 2
   In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
3. 3
   Add the yeast mix and vegetable oil to the dry ingredients and combine.
4. 4
   When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
5. 5
   Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6. 6
   Cover with damp cloth and let rise in warm place 25 minutes.
7. 7
   Preheat oven to 425 degrees.
8. 8
   Punch dough down, place on greased baking sheet.
9. 9
   Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
10. 10
    Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
11. 11
    Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
12. 12
    Bake for 13-15 minutes until golden brown.

 

 

*pitas

Ingredients:

• 1 tablespoon instant yeast
• 1 1/2 cups water
• 1 -2 teaspoon sugar
• 3 cups flour
• 1 tablespoon nonfat dry milk powder
• 1/2 teaspoon salt
• 6 tablespoons oil

Directions:

1. 1
   Mix yeast, water and sugar.
2. 2
   Set aside.
3. 3
   In a large bowl, combine flour, dried milk and salt.
4. 4
   Pour in the oil and yeast/water mixture and stir well.
5. 5
   You might need to add more flour or water, depending on the absorbency of the flour.
6. 6
   Knead dough briefly, divide into 18 egg sized balls.
7. 7
   Place on a floured surface, cover and let rest for 15-30 minutes.
8. 8
   Roll one ball out and cook in a skillet until large "bubbles" form.
9. 9
   Flip pita over and cook the other side for a few more minutes.
10. 10
    I flatten it out with a spatula.
11. 11
    Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
12. 12
    These freeze well.