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Categories Baking Basic bread
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Basic bread
Description:
Very basic bread recipe
Ingredients:

2 cups warm water
1 table spoon yeast
1 table spoon salt
5 cups high gluten flour

Plate Setter
Pizza Stone

Instructions:

Use a bread machine with dough setting or a mixer with a bread hook. You can mix by hand but that is a lot of work.

Add the water and salt. This is important because the liquid provides lubrication that keeps non-stick surface of bread machine pan from wearing out.

Then add your flour and put the yeast on top of the flour. Some recipes call adding the yeast to warm water. I have found that flour is generally at room temperature and yeast mixes well when added to flour.

Now here is the KEY to bread. When water and flour mix you will start getting a ball forming. As the ball is moved around it will take in more of the flour. This should result in all of the flour being incorporated into the dough ball. Now if dough does not form a ball or sticks mostly to the sides then you will need to add a table spoon of flour at a time until you get a true ball forming. On the other side if ball is not taking up all the flour or ball is dry and flaky you will need to add a table spoon of warm water at a time until you get a nice round ball you can poke like play dough. The finished ball should have some give when you poke it with your finger but should not be sticky.

Once you have a ball you will need to let the dough rise. Dough will generally increase in size 3 to 4 time the size of the original dough ball. Depending on the temperature it can take 45 minutes to an hour. Bread machines will have a timer on the dough cycle that will let you know when the rising is done. If you are mixing by dough hook or by hand you will want to put the dough in a NON-airtight container that has enough room in it for the dough to rise. This will prevent the dough from drying out. After it has risen you then punch it down to remove large air pockets and it is ready to use.

After the dough has been punched down then you will want to form your breads. The classic way to do this is to put a little four on the dough and pull out the amount you will need for size of loaf you want. For hamburger bun sized ones I pull about 4 ounces or a ball half the size of a tennis ball. I dip it lightly in a bowl of four and roll it with the palm of my hand into a ball on a floured baking mat. Any smooth floured surface will do. I only roll it enough to form a rough ball. Now here is the trick. I use a pizza pan and cut out a piece of parchment paper the exact size of the pizza pan. The pans I use are round and match the size and shape of my pizza stone. I place the balls on a piece of parchment paper. Make sure you leave room between them so that they can expand. I get six to eight on an area the size of the pizza stone I will be using to bake with. I now cover the parchment paper on the round pan with a large bowl. This will allow the dough to rise a second time. Let rise 40 minutes at room temperature. If you check them they should about double in size.

While the dough is rising start your coals. I like to fill the bottom of the BGE and use a upside down Plate Setter with pizza stone on top of the grate. Get BGE to 450 degrees. When temperature is right and dough is risen then I side the parchment paper with dough form the round pan to the pizza stone. After around four minutes you can remove the parchment paper or you can just bake the bread on the parchment paper. When bread gets a nice LIGHT brown crust it is done. Here is a time for any sized loaf of bread. When the internal temperature is 200 to 205 degrees the loaf is done. This works for any sized loaf. Small rolls can finish in as little as 10 minutes. Large loafs can take 30 to 40 minutes. When loaf is done I use a pizza peel to take it off the pizza stone. For buns you can just use tongs.

Be advised that you will want to let the bread cool some before cutting it. Really hot bread is very hard to cut without tearing it up.

Notes:
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 24 Jul 2012 17:06:06 UTCViewed:2863 times
Author:Email:
Rating:No votes

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