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Tuesday, July 5, 2011

No-Touch Bread Making

I came up with the full-proof bread making method after much trial and error. You can use this with just about any bread recipe and you don't have to have a bread machine. Here is the recipe I used.

Step 1: Proof your yeast. This means pour whatever liquid at whatever tempurature your recipe calls for into your kitchen aid mixer. Sprinkle the yeast on top and wait for approx 8 mins. It will start to bubble and get foamy.

Sprinkle the yeast


Yeast is ready!
 Step 2: Combine all your dry ingredients in a separate bowl and combine. I do this step while the yeast is proofing. Prepare the fat. Most bread recipes need some sort of fat, usually butter, oil etc. Just get it measured and ready!




Step 3: Add dry and ingrediant and fat to mixer. Attach dough hook and let the mixer do all the work! Start on the lowest speed, as the dough comes together you can increase the speed up to 1. Look at the dough...is it dry and crumbly? Add a little water literally a couple drops at a time. Let the mixer knead your dough for about 8 minutes. Pull the dough off the dough hook and place it in a greased loaf pan ( I just roll the dough ball into the loaf pan)

Almost done!


Step 4: Now, this is the best part. Make a proof box!! This makes the bread making process super fast. Fill a bowl or measuring cup with water. Place it in your microwave and heat for 5-8 minutes. (have this heating during the kneading time in Step 3) Place loaf pan inside microwave. Close the door. DO NOT TURN MICROWAVE ON! You are simply using it as a small enclosed space that is now filled with steam from the hot water. Your bread dough will double in size in 15 minutes.


Putting it in the "proof box"


Taking it out!

Step 5: Bake! Place in a 400 degree oven and bake for about 20 minutes or until golden brown.







6 comments:

  1. Great post (your bread looks beautiful!), and I love the idea of using the microwave as a proofer! :)

    Tammy

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  2. Oh that looks delightful- Nothing like having bread baking in the oven- one of my most favorite things- EVER!

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  3. What a great idea! I usually use the oven to proof, but this would eliminate my tendency to forget the temp is on and start cooking the bread instead of letting it rise! ;-)

    Here from Tammy's Recipes- Kitchen Tip Tuesday

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  4. Do you shape your loaves or just let 'em do their own thing in the pans? 'cause they look awesome!

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  5. @spaysi i do not shape the bread. i found it to be more work and when i just put the dough in and let it do its own thing it often times came out looking better than when i shaped it! thanks for stopping by!

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Thanks so much for your encouraging words!