413 kneading kneaded Recipes

lukewarm water, granulated yeast (1 1/2 packets), salt, caraway seeds, plus more for sprinkling on top, rye flour, unbleached all-purpose flour, cornmeal , for pizza peel, cornstarch

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

flour , plus for your kneading surface (bread or ap works well.), yeast, salt, luke warm water, water , for oven

lukewarm water (90of to 100of), dry yeast or two 0.6-oz packages fresh yeast, crumbled, all purpose flour (i use king arthur bread flour), extra-virgin olive oil, coarse sea salt, note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste., note 2: drizzle with olive oil before baking., note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness., add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.

wheat flour , add to this, salt, chili powder, jeera powder (cuminseed), oil, water , from the grated radish,for kneading the dough (will be explained below), diakon radish, grated (after grating squeeze out the water/juice, use it for kneading dough), ajwain (available from indian stores) (optional), turmeric powder, jeera powder, onion, grated ,juice squeezed out discard this, salt, chili powder, cilantro leaves, finely chopped, oil (for frying )

onions, finely chopped, big green chilies, finely chopped, gram flour, whole wheat flour, oil, fresh coriander leaves, washed and chopped, salt, oil , for kneading, water , as required, for kneading the dough, oil , for cooking the parathas on either side

potatoes, milk, salt, flour, plus extra, flour , for kneading (i like to put about a cup or so in a small bowl for easy-shmeezy use)

plain flour, ghee or 1 tbsp oil, salt, bicarbonate of soda, ajwain, water , to knead, oil, to deep fry

sugar, active dry yeast (from a 1/4-oz package), all-purpose flour, sugar, table salt, anise seeds, lightly crushed, water, orange-flower water (preferably french ), grated fresh orange zest, mild extra-virgin olive oil (preferably french) plus 1 tbsp for brushing, unbleached all-purpose flour plus additional for kneading, flaky or coarse sea salt

all-purpose flour, plus extra for kneading, fast-rising active dry yeast, sugar, salt, warm water, olive oil, vegetable oil, garlic clove, herbs, chopped, coarse salt, olive oil

all-purpose flour , plus additional for kneading, water, egg, vegetable oil, salt, russet potatoes (baking), coarsely grated extra-sharp white cheddar cheese (2 1/4 cups), salt, black pepper, ground nutmeg, onion , halved lengthwise and thinly sliced crosswise, unsalted butter

warm water, active dry yeast, sugar, all-purpose flour , plus additional for kneading, kosher salt, extra-virgin olive oil, divided, tuscan herb seasoning mix or 2 tbsp italian herb seasoning

all-purpose flour, plus extra for kneading, active dry yeast, sugar, salt, warm water, vegetable oil, vegetable oil, baking soda, salt

maida flour or 1/4 cup all-purpose flour, urad dal four, oil or 1 tbsp ghee, salt, water , for kneading, oil (for deep frying)

all-purpose flour plus additional for kneading, water, egg, vegetable oil, salt, russet (baking) potatoes, coarsely grated extra-sharp white cheddar (2 1/4 cups), salt, black pepper, ground nutmeg, onion , halved lengthwise and thinly sliced crosswise, unsalted butter, sour cream

bread flour, plus extra for shaping, active-dry yeast, kosher salt, filtered water, cornmeal

white flour (plus a little extra flour for kneading) or 3 cups whole wheat flour (plus a little extra flour for kneading), salt, yeast (1 standard packet), sugar, oil or 2 tbsp shortening, melted, warm water (not hot, just warm )

bread flour, plus extra for kneading, coarse salt (half or so if regular ), baking powder (i use aluminum-free kind), butter or smart balance*, softened, eggs, milk or cream to equal 2/3 cup liquid with the eggs