How to Make Homemade Bread Bowls

hey guys it's Tessa and welcome to my,channel I'm so excited you here today,because we're going to be making,homemade bread bowls there's no better,way to serve soup than in a homemade,crusty bread bowl and they're actually,super easy to make so if you'd like to,learn how to make homemade bread bowls,and just keep watching alright to get,started with my homemade bread bowl,dough I have two and a half cups of warm,water and make sure it's just warm it's,too hot it'll kill the yeast I'm also,adding four and a half teaspoons or two,packets of instant yeast a tablespoon of,sugar two tablespoons of olive oil and,I'm going to add about half of my flour,here just to mix it in to get the dough,kind of started coming together and I'm,actually using bread flour for this,recipe about half bread flour half,all-purpose flour and the reason for the,bread flour is it's going to help give,these bread bowls a nice a tall firm,structure which is exactly what we want,because we want to make sure that these,don't flatten whatsoever while they're,baking otherwise they'll basically just,be dieting your burger buns we want to,make sure that they get nice and tall,and the bread flour helps the dough form,really strong gluten strands and that's,just going to help it give a nice sturdy,shape so I've just added the rest of my,flour mixture gradually and now I'm,adding two teaspoons of salt and the,reason I added the salt at the end is,because salt can prohibit the yeast from,developing in the dough and since the,yeast development is so important in,this recipe because we really don't want,to have flat bread bowls I added the,salt in last so it wouldn't kill any of,the yeast stuff usually I don't really,worry about it but for this recipe I,want to make really sure that these,bread bowls are as tall and beautiful as,possible so I've just kneaded the dough,in my stand mixer you can also do it by,hand if you'd like until it's nice and,soft and smooth about five minutes,and then placing it in an oiled bowl,just give it a quick roll around in the,oil and covering with a damp cloth I'm,going to let rise until double in size,about 40 minutes once it's doubled in,size I'm just going to press down it,slightly to gently deflate it and then,we're going to go ahead and divide the,dough into six portions and this recipe,makes six large bread bowls these are,perfectly sized for a generous serving,of soup and as you get that nice kind of,slightly soggy but crusty on the outside,bread that you can eat as you enjoy your,soup so I'm using a bench scraper to cut,my dough into six portions and I'm,trying to make them as equal as possible,but it's not the end of the world if,they're not perfectly shaped so I'm,going to take each portion and pinch,towards the bottom of the dough so I'm,kind of pinching the dough bringing the,door out to the bottom and creating a,nice tight smooth ball we want to make,sure the balls are really nice and tight,because again that's what's going to,help keep the bread bowls nice and round,so after I kind of pinched the bottom,together to roll around on the counter,to seal and then place it on a greased,baking sheet and I'm going to do that,with all of my portions,once they're all portioned out I'm just,going to slash the top with a sharp,knife this is going to help let them,kind of lock them into a beautiful round,shape cover with that damp cloth again,and let rise until doubled in size about,30 minutes before these go into the oven,and brushing the bread all over with one,egg white combined with the tablespoon,of water and this will help the bread,bowls get nice and shiny and golden and,they're going into a 400 degree oven for,25 to 30 minutes but to get them really,nice and crisp and to make sure they,don't deflate I actually have a boiler,pan in another shelf on my oven and I'm,pouring one cup of hot tap water into,that broiler tray hopefully you won't,spill a little like I did and closing,the door and that's going to create,steam which is going to help my bread,dough's my red ball bowls awry,and get a nice beautiful round shape so,this is what they should look like when,they're all done deal it them cool,completely and then we're going to cut,out the center to make the bowl shape so,I'm just using a little paring knife,here to make a round incision in the top,of the bread bowl and I'm going to pull,out all of the the center bread in the,middle and you can actually make bread,crumbs from the krebbs if you like to,save that extra bread so feel free to,make as deep as you like as you can see,I got quite a bit out there but I'm,gonna yank the rest of it out just with,my finger to make sure that we have a,nice deep bowl we can fit lots of soup,inside and make sure that you use kind,of a more creamy soup because anything,that's too watery will just soak through,really quickly alright guys thank you so,much for watching I really hope you,enjoyed this video if you make this,recipe don't forget to tag me in a photo,on Instagram I lo

I've never eaten such delicious bread❗️ 🔝 4 simple and delicious recipes!

I've never eaten such delicious bread❗️ 🔝 4 simple and delicious recipes!

1 fetë bukë,Përdorni buzën e një filxhani për të prerë një vrimë në beradën,Përsëriteni Shkrijeni,gjalpin në tigan,me nxehtësi mesatare,4 vezë,Thyejeni një vezë në mes të rrethit,Kripë dhe piper të zi,Qepë të gjelbër,të grirë Përzieni,djathin çedër,Vendosni mes bukën sipër,Kthejeni përmbi,Skuqni derisa të marrë ngjyrë kafe të artë,Përsëriteni procesin,Përfundoi recetën e parë!,3 vezë,Kripë,Piper i zi,Paprika,Rrihni mirë 10 gr Majdanoz,10,gr Qepë të gjelbër,30 gr djathë Mocarela,Rrihni mirë,Nxehtësia mesatare,10 g Gjalpë pa kripë,Lyejeni bukën në përzierjen e vezëve,Skuqini për 2-3 minuta,Kthejeni dhe skuqeni për 2 minuta,të tjera Përfunduam recetën e dytë!,1 vezë,Hiqni çdo copëz të lëvozhgës së vezës,Qepë jeshile,e grirë Piper i,ëmbël i grirë kripë dhe piper i zi,Përziejini mirë,1 fetë bukë,Prisni pjesën e mesme të bukës,Nxehtësi mesatare e ulët,10 g Gjalpë pa kripë,Hidhni vezën brenda vrimës së bukës,Djath çedër,Skuqini për 3-5 minuta,Rrokullisni dhe skuqeni për 2 minuta,të tjera Përfundoni recetën e tretë!,3 feta buke,Prisni fetat e bukes ne copa,Domate rrushi,4 veze,kripe dhe piper i zi,E trazoni mire,perzierjen e vezeve e derdhni ne buke ne zjarr,mesatarisht te ulet,Vaj ulliri,Skuqini per 3 minuta Hidheni,salce domateje mbi,petulla Vendoseni,djathin mocarela .,domate rrushi sipër petullës,Më shumë djathë,Majdanoz,Skuqini edhe për 3-5 minuta të tjera,Përfunduam recetën e fundit!,Sigurohuni që të abonoheni nëse ju pëlqejnë recetat e mia!,Faleminderit per shikimin!

How to Make Italian Bread Bowls | Bread Recipe | Allrecipes.com

How to Make Italian Bread Bowls | Bread Recipe | Allrecipes.com

this recipe for Italian bread bowls is,from Allrecipes member caries screwed,Lind who notes these cute little bread,bowls are a great way to serve soup in,the winter time I usually serve a hearty,potato soup when I have the time to bake,them into the bowl of a stand mixer add,two and a half cups of warm water the,water should be approximately 110,degrees in order to activate the yeast,dissolve two quarter ounce packages of,active dry yeast in the warm water,let this stand for about ten minutes,until it's creamy then add two teaspoons,of salt,two teaspoons of vegetable oil and four,cups of all-purpose flour to the yeast,mixture,beat this well,Sterne another three cups of flour half,a cup at a time beating well after each,addition scrape down the sides is,necessary,when the dough is pulled together turn,it out onto a lightly floured surface,knead it for about six minutes or until,the dough is smooth and elastic,lately oil a large bowl and place the,dough in the bowl turning it to coat all,sides with oil cover the bowl with a,damp cloth and let the dough rise in a,warm place for about 40 minutes until it,has doubled in volume,lightly grease two baking sheets and,dust them with cornmeal,then punch the dough down,divide the dough into eight equal,portions,shake each portion into a four inch,round loaf,place the loaves on the baking sheets,cover them with a damp cloth and let,them rise in a warm place for about 35,minutes until they double in size while,the loaves are rising preheat the oven,to 400 degrees in a small bowl beat one,egg white with a tablespoon of water,lightly brush the loaves with half of,this egg wash,bake the bread in the preheated oven for,15 minutes,take them out of the oven and brush with,the remaining egg wash,return the bread to the oven and,continue to bake for 10 to 15 minutes or,until it's golden cool the bread loaves,on wire racks to make the bowls cut 1/2,inch thick slice from the top of each,loaf,and scoop out the center's leaving three,quarter-inch thick shells,fill the bread bowls with hot soup and,serve immediately Allrecipes member,tracy comments these were absolutely,awesome made exactly as stated and they,turned out wonderful with chili thank,you for a great recipe

Breakfast Bread Bowls FOUR WAYS!

Breakfast Bread Bowls FOUR WAYS!

What's up hungry people. Welcome to the Starving Chef's kitchen. Today we are,going to be making ciabatta breakfast bread bowls. With a variety of toppings,to choose from, you can let your guests mix and match their favorite,combinations or make a mishmash of flavors so that each one is a surprise.,However you create these bread bowls, they are the perfect breakfast or brunch,option for any crowd. Start with a small single serving ciabatta or french bread,loaf. Cut out the center of each loaf of bread. You can save and toast the,centers for dipping in the runny eggs at the end of this recipe. Toast the,bread for about five minutes at 350 degrees Fahrenheit - that's 175 Celsius,- until the center feels dried but has not yet started to brown. Now it's time to,stuff our bread bowls! Start with diced breakfast ham and fill the center of the,bread bowl with about one to two tablespoons. It helps to press it down in,an even layer, or into the sides, so that there is enough room to really pack the,loaf full of fillings. Then add minced red onions and sautéed spinach. Line the,sides of the bread bowl with the spinach and then use a spoon to gently press,everything down so that it forms a little nest in the center, and so that an,egg can fit perfectly on top of everything. Crack a fresh egg in the,center of the bread bowl, then top the egg generously with Gruyere cheese.,Set the bread bowl aside and prepare for the next combination. For this bread bowl, we,are going to use crumbled bacon. Once again, fill the bottom of the bread bowl,with about 1 to 2 tablespoons of the crumbled bacon. For a blast of heat, use,jalapenos and line the edges of the bread bowl with the jalapeno so that,they peak out at the top of the bowl. Crack the egg in the center and then top,it all off with a nice helping of sharp cheddar cheese.,Next up, our sausage patties. I used sweet maple pork sausage patties for my,filling, but you can use your favorite kind of breakfast sausage for this part.,Top the sausage with sweet bell peppers. I used a blend of red and yellow bell,peppers, and then use diced red onion. Press it all down into an even layer,with the back of a spoon, then crack the egg into the center and top with a spicy,pepper jack cheese and then set aside onto the baking sheet. Last up, we'll be,using crumbled turkey sausage, with the spinach sautéed in bacon grease,,and fresh roma tomatoes. You can also use salsa if you don't have tomatoes.,Then add in some more diced red onions and crack the egg in the middle.,Sometimes you need to give them a nice jiggle, just to settle the whites. Top the bread bowl,with shredded Parmesan cheese and then add it to the pan with the other bread,bowls. Arrange the bread bowls in the baking dish and season with some salt,and fresh cracked pepper. Bake at 350 Fahrenheit for 15 to 20 minutes until,the yolks have reached your preferred doneness. Personally, I love a really,runny yolk for dipping toast, so I cooked mine for about 15 minutes. The egg should,wobble a little bit in the center but have firm whites,around the edges. Finally, just garnish with fresh parsley and serve right away.,In the past, I've used individual French bread loaves and handheld French rolls,that have also worked just as well as the ciabatta. This breakfast is perfect,for a crowd because each one can be customized to each individual's,preferences. Breakfast bread bowls are certainly one of my favorite ways to,enjoy my first meal of the day. If you liked this recipe don't forget to hit,that thumbs up button and if you're new here, subscribe and hit the bell for a,new recipe notification every week. What kind of bread bowl combination would you,make? Let me know down in the comments below. And if you want to learn more you,can find the full recipe with step-by-step instructions on,thestarvingchefblog.com. I hope you all enjoy and I'll talk to you soon.

Korean Street Egg Bread (Gyeran-Bbang)

Korean Street Egg Bread (Gyeran-Bbang)

hi guys I'm some girl on guest welcome,to Asian at home and today I'm going to,show you how to make egg break,hey then bow it's very popular Korean,Street food and I'm making this recipe,video because this you guys love my,street food Korean Street food videos so,much and this is probably the easiest,recipe I can share with you guys so why,not sure right now right first we are,going to preheat the oven 400 degrees,and what you need is 3/4 cup of milk I'm,using whole milk but you can use,whatever milk that you preferred into,the milk I'm going to add a 2 tablespoon,of white vinegar you can substitute it,to a lemon juice and just start once,like so we are pretty much making this,homemade buttermilk instead aside it is,a homemade buttermilk now in a large,mixing bowl I'm going to add or the dry,ingredients first 1 cup of all-purpose,flour 1/2 teaspoon of baking soda it,will keep the pancake batter really,moist and 1 teaspoon baking powder,baking powder will help the pancake rise,really fluffy and nice 1/2 teaspoon of,salt to season the better 3 tablespoons,of sugar for sweetness and let's mix,them first so now my driving gradients,are mixed I'm going to add 2 tablespoons,of melted butter you can use our 2 tbsp,of our other oils as well this is just,to keep a better moist and 1 egg finally,we are going to pour our this homemade,firm milk you can see this is already,like really thickened whoo this homemade,buttermilk into our pancake batter whisk,it until you don't see any lumps,if your pancake bidder is silkier thee,then you are good to go,today I prepared this largest sized,muffin pan I'm going to brush my muffin,tool with a little bit of melted butter,you don't need it too much and if you,have a spray or you're definitely,convenient way to do it now what we need,to do is put about two tablespoons are,better on bottom of this muffin pan,so right on top of the pancake better we,are going to crack one egg each looks,pretty cool huh cut the egg with a,wrestle better about tablespoon each I'm,going to sprinkle with some salt right,on top this is the classic you can just,bake as it is because this is how odd,the Korean Street vendors selling just,as it is but at home since I can add,whatever I want to add on my egg bread,I'm going to sprinkle some little,parsley for color just little hint of,the supremacy and the cheese just going,to grate it right on top like so you can,use whatever cheese you like to use if,you wanted to use cheese now they are,ready to pay let's say put in the oven,and we are going to bake them 20 to 25,minutes or until everything is fully,cooked nice golden brown on the top and,rise up like a mountain,all right my egg bread is done whoa,Luc's,I want to cut out one and see what,inside looks like,oh ho ho look at that,I love this crunchy cheese part right on,top edge is so fun to have this holding,per egg in your bread this is the bomb,if you like my egg bread recipe head and,give me a thumbs up and subscribe my,channel for more inspirations and idea,of Asian home cooking thank you so much,for watching me today and remember you,can always cook Asian food,HR up making it easy and fun I'm some,your longest and this is Asian at home,and I will see you next time,bring some drinks on bring sunshine,bring some break,bring sunshine

HOMEMADE BREAD BOWL | Crusty Bread for Soup

HOMEMADE BREAD BOWL | Crusty Bread for Soup

so how do you make the bread bowl mickey,and it's easier than i thought i thought,it would be difficult it's pretty simple,i started with a packet of active dry,yeast and i poured that in there,and now i'm going to add this is warmed,a little bit hot water,one cup and an eighth of water to that,i'm gonna mix that up and let this sit,for five minutes yeah sure,so it can do its stuff all right it's,set five minutes,and now i'm gonna take a teaspoon of,salt all right teaspoon of sugar,all right for the bread bowl that's,right and,one tablespoon olive oil gotcha we'll,mix that together,seem pretty simple i can dig it so far,and now all we have left is three cups,of flour,you know what so so many people think,cooking is so hard,so many people don't cook but if you,make it simple and we're going to try to,make it simple for you,that's something i i have noticed that,people have been saying you make it look,so easy and i tried it,not too long ago you made yeast trolls i,couldn't believe the response we get on,everybody remembers yeast rolls when,their kid their grandmother made them,their great aunt made them their aunt,made them,all of a sudden we took lois's recipe,put it on,and you know what i can't tell you how,many people out there have said hey we,tried these and they were wonderful,loved it if you follow the steps follow,directions and that's what we're here,for is to help you,and miss nikki i can't wait all right,now's where i get dirty,for this recipe because i haven't even,noticed better than me because you've,got two hands cleaned up i got one and,i'm just going to kind of knead this,together it doesn't have to be very long,just until i get into a ball,and then we're gonna let it sit 90,minutes gotcha and you know something,that i've been,and i know some people do and i've kind,of done this a couple times i set my,oven to 200.,turn it off open it up a little bit and,then just set this,this bowl right in there it seems like,it's a little better it's not cooking,but it's warm enough to make it work and,you leave your oven door open,beautiful ta-da that's after 90 minutes,or it could sit a little longer,you know what um the other day we were,experimenting we were having fun,yeah i mean we had this soup at what,eight o'clock in the morning we did it,was delicious,and i just had it in my mind and i,started thinking of all the different,recipes we've done and i,brought this in from here and this and,from here that's what cooking is yes,don't ever let anybody say you can't do,it that way oh you cut those too thick,you cut those too thin you can't put,sugar in that yes you,can we don't do this at tim farmers,country kitchen we will never tell you,you,can't put frog legs in your um chicken,stew,i like that all right normally you'd,make three of those yes but you want,some big bowls for us because we're,hungry,because we're hungry and this really,does get nice and hard and it,will not let that soup at the side,we got more to do though it's on,parchment paper we're going to set this,beside us let's watch it for 20 minutes,we're going to let it rise a little bit,more and then we have to do something,else to it before we cook it,we'll cover that up nope we're going to,let it sit like this behind us,now we're going to start the soup,all right and i have just a little bit,of milk in here and an egg for like a,washroom,a little bit of milk how do you spell,milk i'm m-e-l-l-k,and i'm just gonna you know always a,little egg wash on the top,it's funny north and south it's milk,milk here and it's,milk say it again milk you said milk,that though,we are going to score the top of these a,little i put a little x on each one,x marks the spot yeah to help them when,they're cooking,and i'm going to put egg wash on each,one and what do you think about some,sesame seeds,so somebody's going to make them look,like a big bun yeah,all right there's our buns our soup bowl,and they're going to raise up a little,in the oven i'm gonna throw them in 400,we're gonna give those a half hour all,ready,so look at this nice and dense firm used,bread flour there,right so easy yes so easy nothing to it,nice and firm dense,so we can cut that out yeah i mean it'll,hold that liquid and it won't leak out,so mrs farmer look look how thick our,soup is look at that looks good,look at that a burger in every bite i,can't wait for that,you ready for some bowls we're almost,we're almost here i'm excited to let,them set a minute,you're supposed to but you know what i'm,hungry let's i say,i can burn my fingers to cuddle what do,you think let's do it,mrs farmer the moment has arrived i'm,excited are you hungry,yes i've been eating the bread so is,kelly that we pulled out of the little,bowl here,all right mrs farmer here's what we're,going to do we're going to go ahead and,dump,our soup into our bread bowl a big hand,heap and scoop that's a big bowl of soup,with all that bread,that's quite a bit of salt you can fit,in there,you

How To Make Bread Bowls

How To Make Bread Bowls

Today on Sugar Spun Run we'll be making homemade bread bowls.,Hey Sugar Spun Bakers, I'm really excited about sharing this recipe with you today, because why,would you eat soup out of a regular bowl when you can eat it out of an edible,bread bowl. This is a pretty simple bread recipe. It does involve a little bit of,technique. I'm really excited to walk you through it today. Now for today's recipe,I recommend using a stand mixer, though you can make this by hand if you don't,have one, just expect to get in a little bit of an arm workout if you don't have,a stand mixer. Now the first ingredient you are going to need is two and a half,cups of warm water. You want this water to be between 105 and 110 degrees,Fahrenheit, that way you don't end up killing your yeast, but it's still warm,enough to activate the yeast add this to our mixer.,We'll be using active dry yeast today and you are going to need five teaspoons of that. Sprinkle this over your water.,We'll also add a teaspoon of granulated sugar.,And you'll just want to give this a quick stir so everything is combined.,Make sure you add a teaspoon of sugar, and not a teaspoon of salt because I did that last time I made,these and I couldn't understand why my yeast was not foaming.,Alright so I'm going to let this sit for about five minutes or until the yeast is foamy, and not dead,from using a teaspoon of salt instead, and then we'll come right back with our next ingredients.,Once your yeast is looking nice and foamy we're gonna go,ahead and add our butter. You'll need four tablespoons of melted unsalted butter for this recipe.,We'll just give this a stir so everything is combined.,The next thing you need is seven cups of bread flour. I have made this recipe,using all-purpose flour, but bread flour is going to make these bowls bake up,rounder, a little bit taller, makes them more bowl shaped, and it makes them a,little bit chewier, which is actually really nice with a bread bowl. It's a,little bit firmer, makes for a better bowl. So put this in a large bowl because,we are going to be stirring in a few other ingredients. You'll need four tablespoons of granulated sugar.,And one tablespoon of salt.,Go ahead and stir everything together until it is pretty well combined.,So now we're going to gradually add our flour mixture to our liquid yeast,mixture, and we will use our dough hook in a second, but because that has trouble,reaching the sides of the bowl, in the beginning, I'm just going to add some of,this and stir it by hand in the beginning.,So just to make things easier I've added about one third of the flour mixture and I'm just going to stir this by hand,Add a little bit more until it's not super liquidy.,Okay our dough hook should be able to take it from here. So now I'm just going,to run the mixer on low speed while I continue to add the rest of the flour.,If you guys have made any of my other yeast recipes, or any other yeast recipe,,then you know that the exact amount of flour you are going to need will usually,vary. So what we're going to be doing is, rather than using an exact amount of,flour, we're going to be looking for the proper consistency of the dough. It,should be smooth, slightly sticky, but more tacky than sticky, and it should be,clinging to itself and pulling away from the sides of the bowl. Now this dough is,almost there, but we are not quite of that consistency. It's still a little bit,too wet. So what I'm going to do is I'm going to continue to add more bread,flour, just one tablespoon at a time, until we get that perfect consistency,,and of course I'll show you what that looks like.,Now this is a lot of dough so if your mixer is struggling,you can absolutely transfer this to a clean surface and knead the dough by,hand; work the flour in by hand that way instead. I'm just going to help my mixer,out here by making sure that I'm getting all of the flour that's sitting at the bottom of the bowl.,See we have a pocket right here that the dough hooks not,quite reaching. We want to make sure everything is well combined.,So this is actually pretty much perfect. As you can see it's a little bit sticky. It's a soft,dough, but it's not so sticky that the dough's coming off of my fingers when I,touch it. It's nice. It's clinging to itself. This is perfect. So what we're,going to do is we are going to transfer it to a large bowl where we're going to,let it rise, and you'll want to lightly oil this bowl. I'm just going to oil it with a little bit of olive oil.,Make sure you get that whole bowl, the whole inside of that bowl coated.,Just need a little bit.,And we'll transfer our bread bowl dough over to this oiled bowl.,You'll also want to take the dough and just kind of roll it through the oil so the entire surface,of your dough is lightly coated with some of that oil.,Now we'll cover this with a clean towel and we're going to let it sit in a warm, draft-free place until it's doubled in,size. That usually takes about one hour. It may take a little bi

Egg Bread Recipe Demonstration - Joyofbaking.com

Egg Bread Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie Jaworski of Joey baking,calm today we're going to make egg bread,and this is what it looks like isn't,this a beautiful bread as you can see we,shaped it into a three strand braid I,did sprinkle the top with some sesame,seeds entirely optional it has as you,can see a lovely golden brown crust,inside it is soft and tender really,great tasting bread so when you make egg,bread you have to start the night before,because what we're going to do now is,make what is called a pre ferment which,really is just a technical name for a,little bit of bread dough so and we're,just gonna make this by hand so you'll,need a medium sized Bowl and I have in,here one cup - two tablespoons which is,115 grams of bread flour to that I'm,adding 1/2 a teaspoon 1 gram of SAF red,instant yeast I like to use the instant,yeast for a few couple reasons one I,don't have to proof it I can just put it,right in and mix it into my other dry,ingredients and it really gives a nice,rise but if you want to use the act of,dry yeast you could use in just the same,amount but you will have to dissolve it,into your water and have your water warm,and then you can proof it that way and,then salt half a teaspoon two grams of,salt you can use kosher salt which I,like to use or just regular table salt,and just with that or you can just use a,spoon your hand mixer and then make a,well in the center and then I'm going to,add just a scant 1/3 of a cup,75 grams I'm using cold filtered water,just cold from the fridge and then you,nee you can just use a spoon your hand,we're just gonna moisten all that flour,that's the important thing,I actually I'll show you another way to,do it if I have a spat,for one of these plastic scrapers I mean,you can just pick it up with your hand,and mix it all together just want to,make sure all of the flour is moistened,you don't want any pockets and then what,I like to do is just kind of cut through,fill it up and do it like that or you,can just take your fingers I'll just do,it old-fashioned way,now you would say why are we doing this,if you do this and then what we're gonna,do is let it sit at room temperature for,about an hour and then I'm just going to,put it into the refrigerator overnight,and this kind of thing if you make a,small amount of dough and you,refrigerate it overnight it will add,flavor to your final bread dough so,that's the only reason why we're doing,this so now I have my dough I'm gonna,take a bowl put a little bit of oil yes,that is my dog growling at my feet sorry,hazard of having a dog and I'm just,taking a paper towel make sure it's,greased so that it doesn't stick put it,in there just flip it over so little oil,on there and cover it and that's it I'm,gonna like I said I'm just gonna let it,sit on the counter to proof for one hour,and then just put it into the,refrigerator and you know I mean it can,sit there twelve to sixteen hours so I,make it the night before and then I,start my bread in the morning so we'll,see you back here tomorrow so we are,back,I did let my preferment chill overnight,in the refrigerator so now we're ready,to make our bread dough so in a separate,Bowl I have three cups 390 grams of,bread flour to that I'm going to add one,and a quarter teaspoons four grams now,I'm using the instant yeast again you,could use the SAF either the red or you,could even use the gold here or if you,don't have that you could use the act of,dry the same amount but again you're,going to have to warm your water and,activate it in the water so that's a,great thing about the instant yeast and,then I'm going to add two tablespoons 15,grams of dried milk powder and what that,does is one it helps to color the crust,give it that beautiful golden brown to,it adds flavor and three it keeps the,bread moist and then I'm going to add,two teaspoons eight grams of salt just,as a side note if you have a scale,please use it for this really for all,your baking you're much more accurate if,you weigh your ingredients but if you,don't have a scale I mean I give you the,cup measurements so just whisk all that,together and then we are going to need a,quarter of a cup 65 grams of eggs you,want your eggs to be cold and I know,it's kind of a quarter of a cup it's not,it's a little more than one large egg so,what you your gonna do is I haven't here,two large eggs so I'm going to start and,then I'm just gonna take my whisk and,break them up easier to measure then we,pull in like so and then like I said if,you have a scale 65 grams or else you,can just measure out in your measuring,cup and,even get this right okay now don't throw,out the rest cuz we'll use that for our,egg wash at the end so just cover it put,it aside so you want your eggs to be,cold and then you will also need five,eighths of a cup which is 150 grams of,cold from the fridge water I like to use,filtered water so you want the water,cold you want your eggs cold and you,want your pre ferment cold and the,reason is is we're going to be needing,this Stouffer I

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