Homemade Dough in Baking Pan
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Homemade dough in baking pan

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10min · 6 servings     Ingredients:   • 2 cups warm water (around 110 F)   • 1 tsp active dry yeast  • 2 tsp honey   • 1.5 tsp salt  • 1 tbs olive oil + plus a drizzle to add to the zipper bag   • 720 grams (6 cups) of APF (all-purpose flour) plus some extra for dusting before stretching the dough   Method:   • 1. Add water, salt, yeast, oil, flour and honey to your mixer bowl with the hook attachment; alternative you may knead by hand;   • 2. Knead for about 5-7 mins until the dough starts separating from the bowl;   • 3. Pour dough over a floured surface, fold the edges of the dough for a few minutes as you are shaping a ball;   • 4. Add dough to a greased zipper bag and refrigerate overnight;   • 5. Pull out of the fridge 30 mins before using or microwave for 15-20 seconds to soften it
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There is nothing better than the smell of bread in the oven! Here is the easy recipe for this white bread recipe!! 6 cups very warm water  3 Tablespoons yeast  1 cup sugar  2 Tablespoons salt  1/2 cup powdered milk  1/2 cup vegetable oil  5 lb bag of white bread flour  instructions  Mix water, yeast, and sugar and let sit for 5 minutes. Make sure yeast is foaming and bubbling to the top. In a large bowl (or mixer) put in salt, powdered milk, and oil. Mix together and slowly add flour mixing on low. Dough should pull away from sides (sides should be clean), but the dough should be sticky.  Let rise in bowl until doubled, about 1 hour. Put oil on countertop and hands, place dough on counter and punch down. Divide into 5 equal parts. Let rise again until doubles.  Bake at 350 degrees for 3
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1hr · 6 servings

 

Ingredients 
 • 3 cups all-purpose flour — 413 grams 
 • 1 teaspoon salt — 5 grams 
 • 1/2 teaspoon active dry yeast — 2 grams
 • 1 cup + 3/4th’s warm water — 400ml
 • 1/2 cup chopped pitted olives — 90 grams 

Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. I have not tried baking with foil if you don’t have a lid but it should totally work

Directions

Mix all of the ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise at room temp overnight — or minimum of 5 hours. Place the dough ball somewhere away from drafts that could be in your
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Difficulty: Medium

 

9 cups of flour

1 1/2 tablespoons of salt

1/4 cup of granulated sugar

3 large eggs

3 cups of lukewarm milk

1/2 stick of melted unsalted butter

3 teaspoons of yeast

Instructions

Heat your oven 350

add 3 teaspoons of yeast to your 1 cup of melted lukewarm milk & butter.Make sure it is not hot milk. Hot milk will kill your yeast. Sprinkle a pinch of granulated sugar to the top of your milk ,yeast mixture. This is for the yeast to activate quicker! Set aside until it foams.This should take around 10 minutes to activate

Once the yeast is ready add the flour to your mixing bowl, 1/4 cup of granulated sugar, 1 1/2 tablespoons of salt to your bowl.Mix on low, If you have a kitchen aid use your dough hook attachment now .

add in your remaining ingredients to your b
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9hr · 1 serving

 


 • 100 g active sourdough starter ⁣
 • 350 g water⁣
 • 500 g bread flour⁣
 • 15 g salt

Mix well so that all of the flour has been absorbed. I like to start with a dough hook, but it is completely optional. ⁣

⁣

Cover and let ferment for 10-12 hours. I usually mix up at night before bed. ⁣

⁣

The next morning dump dough onto the counter. Gently stretch into a rectangle and fold up. I fold into thirds, and then thirds again. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible. Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating. ⁣

⁣

Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a
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