Indholdsfortegnelse for Simply Bread i Simply Bread

Bread has been an important part of the human diet for around 8,000 years. Wheat and barley were the first domesticated grains cultivated in the Stone Age, with the grains being stone-ground into meals for porridges, then cooked on an open fire over stones to make the first flatbreads. Today, we don’t have to grind our own grains or coo=k over a fire, but making bread is still a satisfying and enjoyable experience. Inside this book, you’ll learn to make basic bread types, sourdough, sweet breads, healthier breads and even fun mini pastries to share. Discover the satisfaction of creating artisan bread from scratch and filling your home with the delicious aroma of your labors! Short on Time? Look for the FAST icon on recipes that prep in 30 minutes or…

SOURDOUGH STARTER A FAST ACTIVE TIME 5 minutes START TO FINISH 5 minutes (+ standing) Make this sourdough starter 3 days ahead. 1½ teaspoons (5g) dried yeast½ teaspoon sugar⅔ cup (100g) organic bread flour1 cup lukewarm filtered or bottled water 1. Combine ingredients in a large screw-top glass jar or medium bowl. 2. Cover; stand at room temperature for 3 days before using. SOURDOUGH STARTER B FAST ACTIVE TIME 10 minutes START TO FINISH10 minutes (+ standing) DIFFICULTY • Make this sourdough starter 5 days ahead. ¾ cup (110g) organic bread flour¼ cup unsweetened pineapple juice¼ cup unsweetened pineapple juice, extra½ cup filtered or bottled water 1. Combine ¼ cup of the flour and the juice in a large screw-top glass jar or medium bowl. Cover; stand at room temperature…

ROWN-BUTTER CHOCOLATE CROISSANTS ACTIVE TIME 1 hour 20 minutes START TO FINISH 1 hour 40 minutes (+ refrigeration & standing) MAKES 12 DIFFICULTY ●●●● 1¼ cups plus 1 tablespoon unsalted butter, chopped9½ oz dark chocolate (70% cocoa)1 egg, beaten lightly CROISSANT DOUGH 3 teaspoons (10g) dried yeast2 tablespoons sugar1⅓ cups milk, warmed3 ¼ cups (485g) all-purpose flour2 teaspoons sea salt flakes2 tabelspoons unsalted butter, chopped 1. Line a 8-inch square cake pan with plastic wrap, extending the wrap 2 inches above the edges. Heat butter in a medium saucepan over medium heat until melted; cook for 8 minutes, swirling pan occasionally, or until browned. Pour butter into pan. Refrigerate for 1½ hours or until firm. 2. Meanwhile, make Croissant Dough. 3. Turn Croissant Dough onto a very lightly floured sheet…

SQUASH & BACON TEAR & SHARE ACTIVE TIME 45 minutes START TO FINISH 1 hour 15 minutes (+ standing) MAKES 8 DIFFICULTY ●● Each substantial roll in this bread ring is a treasure trove of goodies: There’s squash, bacon and brie, making it a cooked sandwich of sorts. If you want to up the cheese flavor further, swap out the brie for a punchy blue cheese or Gruyère. 2 teaspoons (7g) dried yeast¼ cup warm water1½ tablespoons sugar1 cup milk¼ cup butter, chopped finely3 cups (450g) bread flour1 teaspoon table salt1 egg, beaten lightly1 pound butternut squash, peeled, seeds removed, and cut into ½-inch-thick slices2 tablespoons olive oil4 bacon slices (9 oz.), chopped4 ounces brie, cut into 8 wedges1 egg, beaten lightly2 tablespoons pepitas (pumpkin seed kernels) 1. Preheat oven…

APRICOT & ALMOND WREATH ACTIVE TIME 1 hour START TO FINISH 1 hour 30 minutes (+ standing & cooling) MAKES 1 loaf (serves 12) DIFFICULTY ●●● Make this showstopping wreath the centerpiece of a breakfast, brunch or an afternoon tea table. For special occasions, such as Easter Christmas, a christening or a baby shower, customize it with a pretty colored ribbon. Don’t be tempted to hang it; display it on a board or serving platter instead. ¼ cup warm water2 teaspoons (7g) dried yeast2 cups (300g) all-purpose flour¼ teaspoon kosher salt¼ cup milk, warmed1 teaspoon vanilla extract1 egg, beaten lightly2 tablespoons white sugar1 tablespoon finely grated orange rind3 tablespoons butter, chopped, at room temperature1 egg, beaten lightly, extra1 tablespoon natural flaked almonds1 tablespoon demerara sugar APRICOT FILLING 1½ cups dried…

SEED CRACKERS ACTIVE TIME 35 minutes START TO FINISH 1 hour 50 minutes MAKES 6 large crackers DIFFICULTY ●● These delicious gluten-free crackers are formed into large sheets to break up as you choose. 1 cup long-grain brown rice2½ cups water1 cup tri-color quinoa2 cups water, extra¼ cup sesame seeds¼ cup flaxseeds¼ cup chia seeds¼ cup sunflower seeds1 tablespoon finely chopped fresh lemon thyme1 tablespoon finely chopped fresh rosemary2 teaspoons onion powder1 teaspoon cracked black pepper1 teaspoon table salt1 tablespoon sea salt flakes 1. Preheat oven 350°F. 2. Place rice and the water in a small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 25 minutes or until most of the water has evaporated. Remove from heat; stand, covered, for 10 minutes. Fluff with a fork,…

When there’s a chill in the air, few things are as satisfying as taking the time to bake from scratch, filling your home with delicious aromas and enjoying the final product with those you love. Inside, you’ll learn to bake our favorite time-honored classics, sourdoughs, sweet breads, healthier breads, mini pastries and more. If you are new to the baking game—no worries! We included helpful step-by-step directions, how-to photos and tips to keep you on track. Bake up some love today!…

PITA BREAD FAST ACTIVE TIME 30 minutes MAKES 8 DIFFICULTY ●● START TO FINISH 1 hour (+ standing) Searing heat is needed to get the pita bread to puff. In addition to a hot oven, it’s helpful to use a heavy-based oven tray that conducts the heat well. A pizza or bread stone works well too. 2 teaspoons (7g) dried yeast1 teaspoon sugar1¼ cups warm milk4¼ cups all-purpose flour1 teaspoon fine sea salt½ cup plain Greek yogurt1 egg, beaten lightly¼ cup water1 tablespoon extra virgin olive oil 1. Combine yeast, sugar and milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2. Sift flour and salt into a large bowl. Stir in yeast mixture and combined…