Cooking with Facts

~a blog for those who want the info., the ingredients, and an ideal run-down~

January 6, 2017

Looking at the recipe for this week’s insert, I believe many people would rather skip over this week’s blog to go towards older and more ‘sweet’ ratings; such as those for peanut butter fudge and chocolate cake rolls. But, what I’ve come to realize with my small span of experience and expertise is not everyone knows the true importance of having a good bread recipe on hand, similar to the one I have found at http://www.literallydarling.com/blog/2013/08/05/literally-the-best-bread-recipe-ever/ .

Now, the best kind of food-blueprint for someone to have in his or her kitchen is one that is incredibly versatile. That is so it can be used multiple times and not get commented on as old or unflavored and dull- which, might I add, are some of the worst comments for a beginning or aging chef to receive. This is why the pure expanse of hearty options that this recipe from Literally Darling can provide, examples like rolls, pizza crusts, bread bowls, loafs, and more, make this recipe all the more appealing for any baker.

Pulled fresh from the oven, the multiple shapes that I created baked well, and overall tasted best as soon as they were given at least five minutes to cool. They rose just right and the crusted tops were bouncy to the touch; meaning  they were perfect. The only problems I had with the recipe provided in general was that the baking time was much longer than 10-15 minutes, it was more along the lines of 20-25, and that it did not mention that bakers should place an egg-yolk coating over the bread before baking it so the rolls will be more evenly brown and more appetizing in the looks department. 

 

Recipe:

    Literally The Best Bread Recipe Ever
  • 2 ½ cups of warm water
  • 5 tablespoons of sugar
  • 3 tablespoons of active dry yeast
  • 6 cups of flour
  • 2 teaspoons of salt
  • 1 teaspoon of baking powder
  • First things first: preheat your oven to 425 degrees Fahrenheit.

 

Grab a big bowl, and stir the 2 ½ cups of warm water, 5 tablespoons of sugar, 3 tablespoons of yeast, and 2 tablespoons of oil together. Do something else for five to ten minutes, and then return to the mixture – it -should be frothy on the top.

Next, add your 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix and knead the dough.

Now, you’re ready to bake your bread. But wait, there’s more! What kind of bread do you need? This dough is incredibly versatile, and it’ll really do just about anything you want. You can shape it into a loaf and bake on a cookie tin, or you can shape it into rolls. You can flatten it out for pizza dough. You can make some seriously awesome focaccia. The possibilities are endless.

If you go the loaf route, you’ll need to divide your dough into several different loaves, to make sure that your bread isn’t too dense and cooks all the way through. If you’re shaping the dough yourself, judge this according to your own preferences. If you’re using a bread tin, divide the dough into thirds.

No matter what shape your bread has taken, bake at 425 degrees for ten to fifteen minutes. When the top of your bread is a nice golden brown, you’re all set!

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