American Breads: Difference between revisions
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The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal. | The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal. | ||
Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name. | Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name. | ||
=====No-Knead Crusty White Bread===== | |||
[https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe by PJ Hamel KING ARTHUR] | |||
The most basic of all no-knead crusty bread recipes, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, artisan-style crusty bread, worthy of its 2016 Recipe of the Year title. | |||
