BREAD COOKING TEMPERATURE - COOKING TEMPERATURE
Bread Cooking Temperature - Love Cooking Recipes - Kid Cooking Activities.
Bread Cooking Temperature
- The degree of internal heat of a person's body
- the somatic sensation of cold or heat
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- A body temperature above the normal; fever
- (cook) someone who cooks food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The money or food that one needs in order to live
- Food made of flour, water, and yeast or another leavening agent, mixed together and baked
- cover with bread crumbs; "bread the pork chops before frying them"
- food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
- boodle: informal terms for money
- The bread or wafer used in the Eucharist
This is not the recipe I used -- I used Beard on Bread -- but it's an okay recipe.
Cook's Magazine ANADAMA AMERICAN LOAF BREAD
Makes one 9-inch loaf. Published June 1, 1996.
This recipe uses a standing electric mixer; see related recipes for a food processor variation. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. If you don’t have bread flour, you can use all-purpose flour.
3 1/4cups bread flour , plus extra for work surface
2teaspoons table salt
3/4cup milk , warm (110 degrees)
1/3cup water , warm (110 degrees)
2tablespoons unsalted butter , melted
1package rapid-rise yeast (also called instant yeast)
1. Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.
2. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
3. Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
4. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
5. Form dough into loaf by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
6. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil.
7. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
How to Shape and Bake a Loaf
1. Gently press the dough into a rectangle, one inch thick and no wider than the length of the loaf pan.
2. Roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
3. Turn the dough seam side up and pinch it closed.
4. Place dough in the pan and press it gently so it touches all four sides of the pan.
5. Place loaf pan in the oven, then immediately pour heated water into the empty loaf pan and close the oven door (if instructed by recipe).
no-work bread recipe
For Christmas I was given Mark Bittman's How to Cook Everything, where I found this recipe. You don't knead it or do much shaping, and is baked in a covered pot in the oven. Excellent work-to-tastiness ratio. Highly recommended.
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1? hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
? teaspoon instant yeast
1? teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned. Cool on a rack.
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10.11.2011. u 14:03 •