You are browsing sample data. Buy download of full dataset or subscribe to API access with one of our member plans.
recipe.id | recipe.ts | recipe.title | recipe.rating | recipe.recipe_publish_date | recipe.description | recipe.instructions | recipe.at_a_glance | recipe.nutrition_information | recipe.category_2_x_recipe_id | recipe.recipe_x_ingredients_volume_id | recipe.recipe_x_ingredients_ounces_id | recipe.recipe_x_ingredients_grams_id | recipe.recipe_x_recipe_image_id |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
21 | 2017-09-22 04:41:20 | Cheese Pennies | 4.75 | 01/01/2008 | The following recipe is for one of our favorite '50s snacks: cheese pennies, crispy concoction of cheese and butter held together with a bit of flour and baked into golden brown "pennies." These are good served with drinks — non-alcoholic, or otherwise. | In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16" log about 1 1/2" in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired. Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely. Store, well-wrapped, for up a week. |
Prep 20 mins. Bake 11 mins. to 13 mins. Total 51 mins. to 53 mins. Yield About eighty 1 1/2" pennies | { "21": { "category_2_x_recipe.id": 21, "category_2.id": 2, "category_2.ts": "2017-09-21 21:47:40", "category_2.title": "Cheese bread", "category_2.category_1": "Bread", "category_1.id": 1, "category_1.ts": "2017-09-21 21:11:20", "category_1.title": "Bread" } } | {
"21": {
"recipe_x_ingredients_volume.id": 21,
"ingredients_volume.id": 21,
"ingredients_volume.ts": "2017-09-22 04:41:20",
"ingredients_volume.key": "",
"ingredients_volume.value": "2 cups grated sharp cheddar cheese1/2 cup (8 tablespoons) unsalted butter1 1/2 cups King Arthur Unbleached All-Purpose Flour3/4 teaspoon salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper (optional)paprika (optional)"
}
} |
{
"21": {
"recipe_x_ingredients_ounces.id": 21,
"ingredients_ounces.id": 21,
"ingredients_ounces.ts": "2017-09-22 04:41:20",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "8 ounces grated sharp cheddar cheese4 ounces unsalted butter6 1/4 ounces King Arthur Unbleached All-Purpose Flour3/4 teaspoon salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper (optional)paprika (optional)"
}
} |
{
"21": {
"recipe_x_ingredients_grams.id": 21,
"ingredients_grams.id": 21,
"ingredients_grams.ts": "2017-09-22 04:41:20",
"ingredients_grams.key": "",
"ingredients_grams.value": "227g grated sharp cheddar cheese113g unsalted butter177g King Arthur Unbleached All-Purpose Flour3/4 teaspoon salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper (optional)paprika (optional)"
}
} |
{} | |
22 | 2017-09-22 04:41:23 | Spoon Bread Two Ways | 5.0 | 06/08/2011 | Spoon bread is a classic side dish, especially popular in the southern United States. Soft and custard-like with the mild crunch of cornmeal, spoon bread can be served for breakfast, lunch or dinner. One version of spoon bread features roasted red peppers, spicy jalapeños, and plenty of good, sharp cheddar cheese. Try it alongside grilled chicken, or as a hearty breakfast topped with an over easy egg. Our second version features cream cheese and chives, for a more mellow side dish. |
Preheat the oven to 400°F. Butter a 1-quart oven-safe baking dish. In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens to a pudding-like consistency. Let cool for 5 minutes while you choose and prepare the ingredients for either the spicy red pepper or the cream cheese and chive version. To make the spicy version: Stir 1/2 cup of the shredded cheddar cheese, the onion, red peppers, and jalapeños into the basic spoon bread batter. Add the eggs. Stir well and pour/spoon into the buttered baking dish. Top with the remaining 1/2 cup shredded cheddar cheese. Pour into prepared pan. To make the mild version: Stir the softened cream cheese into the basic spoon bread batter. Stir in the chives and eggs. Pour the mixture into the prepared pan, and dot with the tablespoon of butter. To bake: Bake either version for 25 to 30 minutes. The top and sides will be browned and the center will be just set. Spoon bread is much softer than regular corn bread, so avoid over-baking. Yield: 4 to 6 servings. |
Prep 15 mins. to 20 mins. Bake 25 mins. to 30 mins. Total 40 mins. to 50 mins. Yield 4 to 6 servings | {
"22": {
"category_2_x_recipe.id": 22,
"category_2.id": 2,
"category_2.ts": "2017-09-21 21:47:40",
"category_2.title": "Cheese bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"1467": {
"category_2_x_recipe.id": 1467,
"category_2.id": 5,
"category_2.ts": "2017-09-21 21:49:50",
"category_2.title": "Fruit & vegetable bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"1773": {
"category_2_x_recipe.id": 1773,
"category_2.id": 9,
"category_2.ts": "2017-09-21 21:51:36",
"category_2.title": "Quick & easy batter bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"6441": {
"category_2_x_recipe.id": 6441,
"category_2.id": 79,
"category_2.ts": "2017-09-21 22:19:40",
"category_2.title": "Whole-grain breakfast",
"category_2.category_1": "Whole wheat/whole grain",
"category_1.id": 14,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Whole wheat/whole grain"
}
} |
{
"22": {
"recipe_x_ingredients_volume.id": 22,
"ingredients_volume.id": 22,
"ingredients_volume.ts": "2017-09-22 04:41:23",
"ingredients_volume.key": "Basic spoon bread",
"ingredients_volume.value": "1 cup milk1/3 cup cornmeal1/2 teaspoon salt Spicy spoon bread 1/3 cup diced onion1/3 cup diced roasted red peppers1/3 cup diced pickled jalapeños1 cup shredded sharp cheddar cheese2 large eggs, lightly beaten Milder spoon bread 1/2 cup cream cheese, softe"
}
} |
{
"22": {
"recipe_x_ingredients_ounces.id": 22,
"ingredients_ounces.id": 22,
"ingredients_ounces.ts": "2017-09-22 04:41:23",
"ingredients_ounces.key": "Basic spoon bread",
"ingredients_ounces.value": "8 ounces milk1 1/2 ounces cornmeal1/2 teaspoon salt Spicy spoon bread 1 1/2 ounces diced onion1 1/2 ounces diced roasted red peppers1 1/2 ounces diced pickled jalapeños4 ounces shredded sharp cheddar cheese2 large eggs, lightly beaten Milder spoon bread 4"
}
} |
{
"22": {
"recipe_x_ingredients_grams.id": 22,
"ingredients_grams.id": 22,
"ingredients_grams.ts": "2017-09-22 04:41:23",
"ingredients_grams.key": "Basic spoon bread",
"ingredients_grams.value": "227g milk43g cornmeal1/2 teaspoon salt Spicy spoon bread 43g diced onion43g diced roasted red peppers43g diced pickled jalapeños113g shredded sharp cheddar cheese2 large eggs, lightly beaten Milder spoon bread 113g cream cheese, softened21g fresh chives, "
}
} |
{} | |
23 | 2017-09-22 04:41:25 | Cheddar Cheese Bread | 5.0 | 01/01/2008 | A delightful hint of Cheddar cheese permeates this golden loaf. Use it as a base for a grilled sandwich, or to add a new depth to a breakfast strata. | In a large bowl, mix together all the ingredients except the cheese, stirring them to form a shaggy mass. Let the mixture sit for 15 minutes, then knead it — by hand or machine — until you've formed a smooth, elastic dough. Knead in the cheese, place the dough in a greased bowl, cover it, and let it rise for 1 hour. After the hour it should be puffy, though not doubled in size. Lightly grease or spray an 8 1/2" x 4 1/2" loaf pan. Turn the dough out onto a lightly greased or floured work surface, and shape it into a loaf. Place it in the pan, and let it rise for about 1 hour. Toward the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 minutes, or until a digital thermometer inserted into the center reads 190°F. Store the bread, well-wrapped, for up to 5 days at room temperature or in the freezer for up to a month. |
Prep 25 mins. Bake 25 mins. Total 2 hrs 5 mins. Yield one 8 1/2" x 4 1/2" loaf, about 12 servings | {
"23": {
"category_2_x_recipe.id": 23,
"category_2.id": 2,
"category_2.ts": "2017-09-21 21:47:40",
"category_2.title": "Cheese bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"2095": {
"category_2_x_recipe.id": 2095,
"category_2.id": 11,
"category_2.ts": "2017-09-21 21:53:46",
"category_2.title": "Sandwich bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"23": {
"recipe_x_ingredients_volume.id": 23,
"ingredients_volume.id": 23,
"ingredients_volume.ts": "2017-09-22 04:41:25",
"ingredients_volume.key": "",
"ingredients_volume.value": "3 cups King Arthur Unbleached Bread Flour1 teaspoon instant yeast1 teaspoon Pizza Dough Flavor, optional1 tablespoon + 1 teaspoon sugar1 1/2 teaspoons salt2 tablespoons butter, room temperature1/2 cup water2/3 cup milk1 heaping cup shredded sharp Cheddar "
}
} |
{
"23": {
"recipe_x_ingredients_ounces.id": 23,
"ingredients_ounces.id": 23,
"ingredients_ounces.ts": "2017-09-22 04:41:25",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "12 3/4 ounces King Arthur Unbleached Bread Flour1 teaspoon instant yeast1 teaspoon Pizza Dough Flavor, optional1/2 ounce sugar1 1/2 teaspoons salt1 ounce butter, room temperature4 ounces water5 1/4 ounces milk4 1/2 ounces shredded sharp Cheddar cheese"
}
} |
{
"23": {
"recipe_x_ingredients_grams.id": 23,
"ingredients_grams.id": 23,
"ingredients_grams.ts": "2017-09-22 04:41:25",
"ingredients_grams.key": "",
"ingredients_grams.value": "361g King Arthur Unbleached Bread Flour1 teaspoon instant yeast1 teaspoon Pizza Dough Flavor, optional14g sugar1 1/2 teaspoons salt28g butter, room temperature113g water149g milk128g shredded sharp Cheddar cheese"
}
} |
{} | |
24 | 2017-09-22 04:41:30 | Pimento Cheese Babka | 5.0 | 03/28/2017 | Inspired by the iconic babka at Zabar's in New York City, this squishier textured, more savory approach to babka uses Molly Yeh's challah dough. Found in her book, Molly on the Range, the filling is that Southern staple, pimento cheese, because mayonnaise and cheese are a match made in guilty-pleasure heaven. | When the dough is finished with its first rise, roll it into a 10" x 14" rectangle. Spread the mayonnaise over it in an even layer, leaving a 1" border untouched along the long edge closest to you. Sprinkle on the cheddar, pimentos, onion, paprika, cayenne, and a sprinkling of salt and pepper. Starting at the long edge opposite you, roll up the dough to make a long jelly roll and pinch the edges and seam to seal them shut. Use a serrated knife and, starting 1" down the log, cut the roll lengthwise down the center all the way through. Turn the two halves of the log so the opening is facing up (and the filling doesn't fall out). Twist the two pieces around one another. Fold the dough in half, place it in the loaf pan, cover it, and let it rise for 30 minutes. Preheat the oven to 375°F. Grease a 9" x 5" loaf pan. Brush the top of the dough with the egg wash. Bake until the top is golden brown and the loaf has an internal temperature of 185°F when measured with a digital thermometer. Begin checking for doneness at 35 minutes. Remove the challah from the oven and cool it on a rack for 10 minutes. Tilt it out of the pan and return to the rack to cool completely before slicing. Store any leftovers in the refrigerator, well wrapped, for up to a week. |
Prep 15 mins. Bake 35 mins. to 45 mins. Total 1 hrs 30 mins. Yield 1 loaf, 16 servings Nutrition information | Serving Size 1 slice, 71g Servings Per Batch 16 servings Amount Per Serving: Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 250mg Total Carbohydrate 25g Dietary Fiber 0g Sugars 4g Protein 6g | {
"24": {
"category_2_x_recipe.id": 24,
"category_2.id": 2,
"category_2.ts": "2017-09-21 21:47:40",
"category_2.title": "Cheese bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"1239": {
"category_2_x_recipe.id": 1239,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"24": {
"recipe_x_ingredients_volume.id": 24,
"ingredients_volume.id": 24,
"ingredients_volume.ts": "2017-09-22 04:41:30",
"ingredients_volume.key": "",
"ingredients_volume.value": "1 batch Molly's Basic Challah , completed through the first rise Filling 1/4 cup mayonnaise1 cup shredded sharp cheddar cheese1 jar diced pimentos, drained1/4 cup finely chopped onion1/4 teaspoon ground sweet paprika1/8 teaspoon ground cayenne pepperkoshe"
}
} |
{
"24": {
"recipe_x_ingredients_ounces.id": 24,
"ingredients_ounces.id": 24,
"ingredients_ounces.ts": "2017-09-22 04:41:30",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "1 batch Molly's Basic Challah , completed through the first rise Filling 2 ounces mayonnaise4 ounces shredded sharp cheddar cheese2 ounces drained diced pimentos 1 3/8 ounces finely chopped onion1/4 teaspoon ground sweet paprika1/8 teaspoon ground cayenne"
}
} |
{
"24": {
"recipe_x_ingredients_grams.id": 24,
"ingredients_grams.id": 24,
"ingredients_grams.ts": "2017-09-22 04:41:30",
"ingredients_grams.key": "",
"ingredients_grams.value": "1 batch Molly's Basic Challah , completed through the first rise Filling 57g mayonnaise113g shredded sharp cheddar cheese57g drained diced pimentos 39g finely chopped onion1/4 teaspoon ground sweet paprika1/8 teaspoon ground cayenne pepperkosher saltblack"
}
} |
{ "17": { "recipe_x_recipe_image.id": 17, "recipe_image.id": 17, "recipe_image.ts": "2017-09-22 04:41:30" } } |
25 | 2017-09-22 04:41:32 | Braided Lemon Bread | 4.853211 | 03/23/2010 | There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid. | In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling. To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Yield: 2 loaves. |
Prep 20 mins. to 25 mins. Bake 25 mins. to 30 mins. Total 2 hrs 55 mins. to 3 hrs 5 mins. Yield two braided loaves Nutrition information | Serving Size 1 slice Servings Per Batch 24 Amount Per Serving: Calories 210 Calories from Fat 70 Total Fat 8g Saturated Fat 4.5g Trans Fat 0g Cholesterol 40mg Sodium 230mg Total Carbohydrate 31g Dietary Fiber 1g Sugars 10g Protein 5g | {
"25": {
"category_2_x_recipe.id": 25,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"49": {
"category_2_x_recipe.id": 49,
"category_2.id": 5,
"category_2.ts": "2017-09-21 21:49:50",
"category_2.title": "Fruit & vegetable bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"145": {
"category_2_x_recipe.id": 145,
"category_2.id": 13,
"category_2.ts": "2017-09-21 21:54:56",
"category_2.title": "Sweet yeast bread & rolls",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"194": {
"category_2_x_recipe.id": 194,
"category_2.id": 17,
"category_2.ts": "2017-09-21 21:56:41",
"category_2.title": "Coffeecake",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
},
"286": {
"category_2_x_recipe.id": 286,
"category_2.id": 25,
"category_2.ts": "2017-09-21 21:58:54",
"category_2.title": "Sweet yeast bread",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
}
} |
{
"25": {
"recipe_x_ingredients_volume.id": 25,
"ingredients_volume.id": 25,
"ingredients_volume.ts": "2017-09-22 04:41:32",
"ingredients_volume.key": "Sponge",
"ingredients_volume.value": "3/4 cup warm water2 teaspoons sugar1 tablespoon instant yeast1/2 cup King Arthur Unbleached All-Purpose Flour Dough all of the sponge3/4 cup plain or vanilla yogurt1/2 cup (8 tablespoons) unsalted butter, softened2 large eggs, beaten1/2 cup sugar2 teaspoo"
}
} |
{
"25": {
"recipe_x_ingredients_ounces.id": 25,
"ingredients_ounces.id": 25,
"ingredients_ounces.ts": "2017-09-22 04:41:32",
"ingredients_ounces.key": "Sponge",
"ingredients_ounces.value": "6 ounces warm water2 teaspoons sugar1 tablespoon instant yeast2 ounces King Arthur Unbleached All-Purpose Flour Dough all of the sponge6 ounces plain or vanilla yogurt4 ounces unsalted butter, softened2 large eggs, beaten3 1/2 ounces sugar2 teaspoons salt"
}
} |
{
"25": {
"recipe_x_ingredients_grams.id": 25,
"ingredients_grams.id": 25,
"ingredients_grams.ts": "2017-09-22 04:41:32",
"ingredients_grams.key": "Sponge",
"ingredients_grams.value": "170g warm water2 teaspoons sugar1 tablespoon instant yeast57g King Arthur Unbleached All-Purpose Flour Dough all of the sponge170g plain or vanilla yogurt113g unsalted butter, softened2 large eggs, beaten99g sugar2 teaspoons salt2 teaspoons Buttery Sweet "
}
} |
{ "18": { "recipe_x_recipe_image.id": 18, "recipe_image.id": 18, "recipe_image.ts": "2017-09-22 04:41:32" } } |
26 | 2017-09-22 04:41:35 | Pane Bianco | 4.796875 | 01/01/2010 | This recipe makes a tasty loaf filled with fresh basil, tomatoes, garlic, and shredded cheese; the bread has wonderful soft texture, and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation. Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads with this recipe — which we've since simplified a bit, while retaining its award-winning characteristics. Thanks, Dianna! |
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. |
Prep 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf, about 20 slices Nutrition information | Serving Size 1 slice, 44g Servings Per Batch 1 loaf, 20 slices Amount Per Serving: Calories 58 Calories from Fat 17 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 7mg Sodium 86mg Total Carbohydrate 8g Dietary Fiber 1g Sugars 0g Protein 2g | {
"26": {
"category_2_x_recipe.id": 26,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"38": {
"category_2_x_recipe.id": 38,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"26": {
"recipe_x_ingredients_volume.id": 26,
"ingredients_volume.id": 26,
"ingredients_volume.ts": "2017-09-22 04:41:35",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "3 cups King Arthur Unbleached Bread Flour*2 teaspoons instant yeast1 1/4 teaspoons salt1 large egg 1/2 cup lukewarm milk1/3 cup lukewarm water3 tablespoons olive oil*See \"tips,\" below. Filling 3/4 cup shredded Italian-blend cheese or the cheese of your ch"
}
} |
{
"26": {
"recipe_x_ingredients_ounces.id": 26,
"ingredients_ounces.id": 26,
"ingredients_ounces.ts": "2017-09-22 04:41:35",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "12 3/4 ounces King Arthur Unbleached Bread Flour*2 teaspoons instant yeast1 1/4 teaspoons salt1 large egg 4 ounces lukewarm milk2 5/8 ounces lukewarm water1 1/4 ounces olive oil*See \"tips,\" below. Filling 3 ounces shredded Italian-blend cheese or the chee"
}
} |
{
"26": {
"recipe_x_ingredients_grams.id": 26,
"ingredients_grams.id": 26,
"ingredients_grams.ts": "2017-09-22 04:41:35",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "361g King Arthur Unbleached Bread Flour*2 teaspoons instant yeast1 1/4 teaspoons salt1 large egg 113g lukewarm milk74g lukewarm water35g olive oil*See \"tips,\" below. Filling 85g shredded Italian-blend cheese or the cheese of your choice113g oil-packed sun"
}
} |
{ "19": { "recipe_x_recipe_image.id": 19, "recipe_image.id": 19, "recipe_image.ts": "2017-09-22 04:41:35" } } |
28 | 2017-09-22 04:41:37 | Cinnamon Bread | 4.803279 | 01/01/2010 | This soft white loaf features a lovely spiral of cinnamon-sugar inside. It makes a delicious peanut butter and jelly sandwich. And, of course, it's ideal for cinnamon toast, and French toast. Our guarantee: This tender, close-grained loaf rises to a lovely dome, and bakes up golden brown. The thin layer of cinnamon filling forms a pretty spiral inside. From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains. |
If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed. Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. |
Prep 25 mins. Bake 45 mins. Total 3 hrs Yield 1 loaf, 16 servings Nutrition information | Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 45 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg Sodium 200mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 6g Protein 4g | {
"28": {
"category_2_x_recipe.id": 28,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"146": {
"category_2_x_recipe.id": 146,
"category_2.id": 13,
"category_2.ts": "2017-09-21 21:54:56",
"category_2.title": "Sweet yeast bread & rolls",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"287": {
"category_2_x_recipe.id": 287,
"category_2.id": 25,
"category_2.ts": "2017-09-21 21:58:54",
"category_2.title": "Sweet yeast bread",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
}
} |
{
"27": {
"recipe_x_ingredients_volume.id": 27,
"ingredients_volume.id": 27,
"ingredients_volume.ts": "2017-09-22 04:41:37",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast7/8 to 1 1/8 cups lukewarm water*3 cups King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt3 tablespoons sugar6 tabl"
}
} |
{
"27": {
"recipe_x_ingredients_ounces.id": 27,
"ingredients_ounces.id": 27,
"ingredients_ounces.ts": "2017-09-22 04:41:37",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast7 to 9 ounces lukewarm water*12 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt1 1/4 ounces sugar3 ou"
}
} |
{
"27": {
"recipe_x_ingredients_grams.id": 27,
"ingredients_grams.id": 27,
"ingredients_grams.ts": "2017-09-22 04:41:37",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast198 to 255g lukewarm water*361g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt35g sugar85g unsalted butter, at "
}
} |
{ "20": { "recipe_x_recipe_image.id": 20, "recipe_image.id": 20, "recipe_image.ts": "2017-09-22 04:41:37" } } |
29 | 2017-09-22 04:41:44 | Cinnamon Star Bread | 4.8555555 | 10/02/2015 | This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It's a holiday breakfast treat that will disappear in a flash. | First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.) To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. |
Prep 20 mins. to 40 mins. Bake 12 mins. to 15 mins. Total 2 hrs 42 mins. to 3 hrs 5 mins. Yield one star loaf, about 8 to 12 servings Nutrition information | Serving Size 92g Servings Per Batch 8 Amount Per Serving: Calories 250 Calories from Fat 60 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 40mg Sodium 330mg Total Carbohydrate 42g Dietary Fiber 2g Sugars 14g Protein 7g | {
"29": {
"category_2_x_recipe.id": 29,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"62": {
"category_2_x_recipe.id": 62,
"category_2.id": 6,
"category_2.ts": "2017-09-21 21:50:31",
"category_2.title": "Holiday bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"147": {
"category_2_x_recipe.id": 147,
"category_2.id": 13,
"category_2.ts": "2017-09-21 21:54:56",
"category_2.title": "Sweet yeast bread & rolls",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"274": {
"category_2_x_recipe.id": 274,
"category_2.id": 24,
"category_2.ts": "2017-09-21 21:58:38",
"category_2.title": "Sticky buns & cinnamon rolls",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
},
"288": {
"category_2_x_recipe.id": 288,
"category_2.id": 25,
"category_2.ts": "2017-09-21 21:58:54",
"category_2.title": "Sweet yeast bread",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
}
} |
{
"28": {
"recipe_x_ingredients_volume.id": 28,
"ingredients_volume.id": 28,
"ingredients_volume.ts": "2017-09-22 04:41:44",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "2 cups King Arthur Unbleached All-Purpose Flour1/4 cup potato flour or 1/2 cup instant mashed potato flakes1/4 cup Baker's Special Dry Milk or nonfat dry milk3/4 cup + 2 to 4 tablespoons lukewarm water, enough to make a soft, smooth dough1/4 cup (4 tables"
}
} |
{
"28": {
"recipe_x_ingredients_ounces.id": 28,
"ingredients_ounces.id": 28,
"ingredients_ounces.ts": "2017-09-22 04:41:44",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 5/8 ounces potato flour or instant mashed potato flakes1 1/4 ounces Baker's Special Dry Milk or nonfat dry milk7 to 8 ounces lukewarm water, enough to make a soft, smooth dough2 ounces unsalted butter"
}
} |
{
"28": {
"recipe_x_ingredients_grams.id": 28,
"ingredients_grams.id": 28,
"ingredients_grams.ts": "2017-09-22 04:41:44",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "241g King Arthur Unbleached All-Purpose Flour46g potato flour or instant mashed potato flakes35g Baker's Special Dry Milk or nonfat dry milk198g to 227g lukewarm water, enough to make a soft, smooth dough57g unsalted butter, at room temperature1 teaspoon "
}
} |
{ "21": { "recipe_x_recipe_image.id": 21, "recipe_image.id": 21, "recipe_image.ts": "2017-09-22 04:41:44" } } |
30 | 2017-09-22 04:41:50 | Cinnamon-Apple Twist Bread | 4.8550725 | 01/01/2008 | Welcome to our September Bakealong challenge: bread with a twist — literally! Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. This delicious, soft apple bread is perfect for breakfast or dessert. | To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead. Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle. While the dough is rising, make the filling. To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator. To make the filling using Instant ClearJel: Whisk together the sugar, ClearJel, salt, and cinnamon. Toss the grated apple with the lemon juice, then add that to the sugar mixture. Mix well, and set aside. To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling. Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See "tips," below. To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving. To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool. Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve. |
Prep 20 mins. Bake 30 mins. to 40 mins. Total 4 hrs Yield 2 loaves or 2 dozen rolls Nutrition information | Serving Size 1 slice, 55g Servings Per Batch 24 servings Amount Per Serving: Calories 140 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 150mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 12g Protein 3g | {
"30": {
"category_2_x_recipe.id": 30,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"51": {
"category_2_x_recipe.id": 51,
"category_2.id": 5,
"category_2.ts": "2017-09-21 21:49:50",
"category_2.title": "Fruit & vegetable bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"29": {
"recipe_x_ingredients_volume.id": 29,
"ingredients_volume.id": 29,
"ingredients_volume.ts": "2017-09-22 04:41:50",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "3 1/4 cups King Arthur Unbleached All-Purpose Flour1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored*3 tablespoons granulated sugar1 1/2 teaspoons instant yeast1 1/4 teaspoons salt3 tablespoons soft butter1 teaspoon va"
}
} |
{
"29": {
"recipe_x_ingredients_ounces.id": 29,
"ingredients_ounces.id": 29,
"ingredients_ounces.ts": "2017-09-22 04:41:50",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "13 3/4 ounces King Arthur Unbleached All-Purpose Flour1 1/2 ounces potato flour OR dry instant mashed potatoes, unflavored*1 1/4 ounces granulated sugar1 1/2 teaspoons instant yeast1 1/4 teaspoons salt1 1/2 ounces soft butter1 teaspoon vanilla extract 1 l"
}
} |
{
"29": {
"recipe_x_ingredients_grams.id": 29,
"ingredients_grams.id": 29,
"ingredients_grams.ts": "2017-09-22 04:41:50",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "390g King Arthur Unbleached All-Purpose Flour43g potato flour OR dry instant mashed potatoes, unflavored*35g granulated sugar1 1/2 teaspoons instant yeast1 1/4 teaspoons salt43g soft butter1 teaspoon vanilla extract 1 large egg255g room-temperature or luk"
}
} |
{ "22": { "recipe_x_recipe_image.id": 22, "recipe_image.id": 22, "recipe_image.ts": "2017-09-22 04:41:50" } } |
31 | 2017-09-22 04:41:54 | Onion Buns | 4.923077 | 01/01/2010 | Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches — and hamburgers, of course. Read our blog about these buns, with additional photos, at Flourish. | To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle Sprinkle the dough with the minced onion, and press/roll it into the surface gently. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. Cut the log into eight slices. A pair of scissors works very well here. Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature. |
Prep 25 mins. Bake 25 mins. Total 2 hrs 50 mins. Yield 8 buns Nutrition information | Serving Size 1 bun (103g) Servings Per Batch 8 Amount Per Serving: Calories 270 Calories from Fat 45 Total Fat 5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 30mg Sodium 380mg Total Carbohydrate 47g Dietary Fiber 2g Sugars 7g Protein 9g | {
"31": {
"category_2_x_recipe.id": 31,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"52": {
"category_2_x_recipe.id": 52,
"category_2.id": 5,
"category_2.ts": "2017-09-21 21:49:50",
"category_2.title": "Fruit & vegetable bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"114": {
"category_2_x_recipe.id": 114,
"category_2.id": 10,
"category_2.ts": "2017-09-21 21:52:50",
"category_2.title": "Rolls, bagels & pretzels",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"30": {
"recipe_x_ingredients_volume.id": 30,
"ingredients_volume.id": 30,
"ingredients_volume.ts": "2017-09-22 04:41:54",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "3/4 cup to 1 cup lukewarm water*2 tablespoons butter1 large egg3 1/2 cups King Arthur Unbleached All-Purpose Flour1/4 cup sugar1 1/4 teaspoons salt1 teaspoon onion powder1 tablespoon instant yeast*Use the lesser amount in summer (or in a humid environment"
}
} |
{
"30": {
"recipe_x_ingredients_ounces.id": 30,
"ingredients_ounces.id": 30,
"ingredients_ounces.ts": "2017-09-22 04:41:54",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "6 to 8 ounces lukewarm water*1 ounce butter1 large egg14 3/4 ounces King Arthur Unbleached All-Purpose Flour1 3/4 ounces sugar1 1/4 teaspoons salt1 teaspoon onion powder1 tablespoon instant yeast*Use the lesser amount in summer (or in a humid environment)"
}
} |
{
"30": {
"recipe_x_ingredients_grams.id": 30,
"ingredients_grams.id": 30,
"ingredients_grams.ts": "2017-09-22 04:41:54",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "170 to 227g lukewarm water*28g butter1 large egg418g King Arthur Unbleached All-Purpose Flour50g sugar1 1/4 teaspoons salt1 teaspoon onion powder1 tablespoon instant yeast*Use the lesser amount in summer (or in a humid environment), the greater amount in "
}
} |
{ "23": { "recipe_x_recipe_image.id": 23, "recipe_image.id": 23, "recipe_image.ts": "2017-09-22 04:41:54" } } |
32 | 2017-09-22 04:41:59 | Butterflake Herb Loaf | 4.88 | 10/26/2011 | It's time for our March Bakealong challenge! Based on a Bake-Off® winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips below for ways to tweak the flavor. | Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find you have to add the remaining 1/4 cup flour. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. While the dough is rising, place the filling ingredients in a bowl and mix to combine. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12" circle about 1/4" thick. Cut 3 1/2" to 4" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2" x 4 1/2" loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2" x 4 1/2" bread pan. Or place all of the circles in a 12" x 4" x 2 1/2" tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won't look pretty, but they'll taste just fine. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. |
Prep 40 mins. Bake 20 mins. to 35 mins. Total 4 hrs 30 mins. Yield 20 servings Nutrition information | Serving Size 1 folded round, 37g Servings Per Batch 20 Amount Per Serving: Calories 118 Calories from Fat 40 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 27mg Sodium 203mg Total Carbohydrate 15g Dietary Fiber 0g Sugars 2g Protein 3g | {
"32": {
"category_2_x_recipe.id": 32,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"64": {
"category_2_x_recipe.id": 64,
"category_2.id": 6,
"category_2.ts": "2017-09-21 21:50:31",
"category_2.title": "Holiday bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"31": {
"recipe_x_ingredients_volume.id": 31,
"ingredients_volume.id": 31,
"ingredients_volume.ts": "2017-09-22 04:41:59",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "1 cup milk1/4 cup butter3 tablespoons sugar2 teaspoons salt2 large eggs2 teaspoons instant yeast or active dry yeast4 to 4 1/4 cups King Arthur Unbleached All-Purpose Flour2 tablespoons potato flour or 1/3 cup instant potato flakes, optional, for increase"
}
} |
{
"31": {
"recipe_x_ingredients_ounces.id": 31,
"ingredients_ounces.id": 31,
"ingredients_ounces.ts": "2017-09-22 04:41:59",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "8 ounces milk2 ounces butter1 1/4 ounces sugar2 teaspoons salt2 large eggs2 teaspoons instant yeast or active dry yeast17 to 18 ounces King Arthur Unbleached All-Purpose Flour3/4 ounce potato flour or instant potato flakes, optional, for increased moistne"
}
} |
{
"31": {
"recipe_x_ingredients_grams.id": 31,
"ingredients_grams.id": 31,
"ingredients_grams.ts": "2017-09-22 04:41:59",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "227g milk57g butter35g sugar2 teaspoons salt2 large eggs2 teaspoons instant yeast or active dry yeast482g to 510g King Arthur Unbleached All-Purpose Flour21g potato flour or instant potato flakes, optional, for increased moistness Filling* 113g unsalted b"
}
} |
{ "24": { "recipe_x_recipe_image.id": 24, "recipe_image.id": 24, "recipe_image.ts": "2017-09-22 04:41:59" } } |
34 | 2017-09-22 04:42:03 | Stuffed Pizza | 4.9761906 | 04/26/2010 | This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep-dish crust — with the addition of golden semolina. Our thanks to Jess, a frequent visitor to our blog, for passing this recipe along. |
To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color. Add the crushed garlic, and sauté for about 30 seconds. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces. Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang. Spread half the uncooked sausage over the crust, gently patting it flat. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape. Repeat with the remaining dough and ingredients, making another 9" round pizza. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges. Yield: two 9" deep-dish pizzas, about 16 servings. |
Prep 30 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 2 hrs 40 mins. to 1 days 3 hrs 35 mins. Yield two 9" deep-dish double-crust pizzas Nutrition information | Serving Size 1 slice (244g) Servings Per Batch 16 Amount Per Serving: Calories 510 Calories from Fat 220 Total Fat 25g Saturated Fat 9g Trans Fat 0g Cholesterol 50mg Sodium 1030mg Total Carbohydrate 50g Dietary Fiber 4g Sugars 4g Protein 24g | {
"34": {
"category_2_x_recipe.id": 34,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"40": {
"category_2_x_recipe.id": 40,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"821": {
"category_2_x_recipe.id": 821,
"category_2.id": 70,
"category_2.ts": "2017-09-21 22:18:02",
"category_2.title": "Meat pizza",
"category_2.category_1": "Pizza & flatbread",
"category_1.id": 11,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Pizza & flatbread"
}
} |
{
"32": {
"recipe_x_ingredients_volume.id": 32,
"ingredients_volume.id": 32,
"ingredients_volume.ts": "2017-09-22 04:42:03",
"ingredients_volume.key": "Crust",
"ingredients_volume.value": "6 cups King Arthur Unbleached All-Purpose Flour3/4 cup semolina1 3/4 teaspoons instant yeast2 1/2 teaspoons salt2 tablespoons olive oil1/2 cup vegetable oil2 tablespoons melted butter1 1/2 to 1 3/4 cups lukewarm water**Use enough to make a smooth dough. Y"
}
} |
{
"32": {
"recipe_x_ingredients_ounces.id": 32,
"ingredients_ounces.id": 32,
"ingredients_ounces.ts": "2017-09-22 04:42:03",
"ingredients_ounces.key": "Crust",
"ingredients_ounces.value": "25 1/2 ounces King Arthur Unbleached All-Purpose Flour5 ounces semolina1 3/4 teaspoons instant yeast2 1/2 teaspoons salt7/8 ounce olive oil3 1/2 ounces vegetable oil1 ounce melted butter12 to 14 ounces water**Use enough to make a smooth dough. You'll use "
}
} |
{
"32": {
"recipe_x_ingredients_grams.id": 32,
"ingredients_grams.id": 32,
"ingredients_grams.ts": "2017-09-22 04:42:03",
"ingredients_grams.key": "Crust",
"ingredients_grams.value": "723g King Arthur Unbleached All-Purpose Flour142g semolina1 3/4 teaspoons instant yeast2 1/2 teaspoons salt25g olive oil99g vegetable oil28g melted butter340 to 397g water**Use enough to make a smooth dough. You'll use less in the summer, or if you substi"
}
} |
{ "25": { "recipe_x_recipe_image.id": 25, "recipe_image.id": 25, "recipe_image.ts": "2017-09-22 04:42:03" } } |
35 | 2017-09-22 04:42:08 | All-American Ham and Cheese Roll | 4.9333334 | 01/01/2008 | Looking for a sandwich you can grab and eat with one hand, WITHOUT the filling sliding out? You've found it. Ham and cheese are rolled in a sheet of yeast dough and baked, yielding a stuffed sandwich that's a treat to eat. | Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into a 12" x 18" rectangle. Brush all over with mustard, leaving a 1" mustard-free zone all around the edge. Add the cheese in a single layer, then the ham; again, leave the border bare. Starting with a long edge, roll the dough into an 18" log. Pinch the long seam closed, then fold the ends over and pinch them closed, too. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled. Towards the end of the rising time, preheat the oven to 375°F. Slash the roll crosswise, about 1/2" deep, at 3" to 4" intervals along its length. There's no need to use a knife for this; making snips with a pair of scissors works just as well. Bake the roll for 35 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving. |
Prep 25 mins. Bake 30 mins. to 35 mins. Total 3 hrs 30 mins. Yield 8 to 10 servings | {
"35": {
"category_2_x_recipe.id": 35,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"182": {
"category_2_x_recipe.id": 182,
"category_2.id": 16,
"category_2.ts": "2017-09-21 21:56:16",
"category_2.title": "Breakfast main dish",
"category_2.category_1": "Breakfast & brunch",
"category_1.id": 2,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Breakfast & brunch"
},
"590": {
"category_2_x_recipe.id": 590,
"category_2.id": 50,
"category_2.ts": "2017-09-21 22:11:10",
"category_2.title": "Crowd pleasers & entertaining",
"category_2.category_1": "Entrées, sides, & appetizers",
"category_1.id": 5,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Entrées, sides, & appetizers"
}
} |
{
"33": {
"recipe_x_ingredients_volume.id": 33,
"ingredients_volume.id": 33,
"ingredients_volume.ts": "2017-09-22 04:42:08",
"ingredients_volume.key": "Crust",
"ingredients_volume.value": "3 cups King Arthur Unbleached All-Purpose Flour1 tablespoon sugar1/4 cup Baker's Special Dry Milk or nonfat dry milk2 tablespoons potato flour1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor2 tablespoons olive oil2 1/2 teaspoons instant yeast1 cup luke"
}
} |
{
"33": {
"recipe_x_ingredients_ounces.id": 33,
"ingredients_ounces.id": 33,
"ingredients_ounces.ts": "2017-09-22 04:42:08",
"ingredients_ounces.key": "Crust",
"ingredients_ounces.value": "12 3/4 ounces King Arthur Unbleached All-Purpose Flour3/8 ounce sugar1 1/4 ounces Baker's Special Dry Milk or nonfat dry milk3/8 ounce potato flour1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor7/8 ounce olive oil2 1/2 teaspoons instant yeast8 ounces "
}
} |
{
"33": {
"recipe_x_ingredients_grams.id": 33,
"ingredients_grams.id": 33,
"ingredients_grams.ts": "2017-09-22 04:42:08",
"ingredients_grams.key": "Crust",
"ingredients_grams.value": "361g King Arthur Unbleached All-Purpose Flour11g sugar35g Baker's Special Dry Milk or nonfat dry milk11g potato flour1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor2 tablespoons olive oil2 1/2 teaspoons instant yeast227g lukewarm water Filling mustard"
}
} |
{ "26": { "recipe_x_recipe_image.id": 26, "recipe_image.id": 26, "recipe_image.ts": "2017-09-22 04:42:08" } } | |
36 | 2017-09-22 04:42:15 | Calzone | 4.962963 | 01/01/2008 | Calzone, a traditional Italian stuffed bread, can be shaped a couple of different ways. One simply rolls dough out like a pizza and folds it over like a turnover. The older and more traditional shape is like a jelly roll, or as the Italian translation of calzone suggests, a pant leg. We'll give you the "pant leg" version here — though feel free to go with the turnover shape if you prefer. As for filling, the sky (or your imagination) is the limit! Simply choose your favorite combination of sauce, meats, cheeses, and vegetables; we give you suggestions below. This is a great time to use up those odd bits of leftover (but quite tasty) savory ingredients. Notice we're not including any specific amounts; that's up to you, and your preference for minimalist vs. overstuffed sandwiches, to decide. |
To make the dough: Mix all of the ingredients together until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. Knead the dough until it's smooth and supple, adding more water or flour as needed. Place the dough in a bowl. Cover the bowl and allow the dough to rise for 1 hour, or until it's puffy. Gently press the dough down, and turn it out onto a lightly floured surface. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product. To make the calzones: Cut your dough into 2 pieces. Roll out each piece into a 10" x 14" rectangle. Spread a thin layer of sauce on first. Then layer it with your choice of ingredients. Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a parchment-lined baking sheet. Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for 45 minutes to an hour. Preheat your oven to 450°F. To make the crust crunchy, preheat a metal roasting pan on the oven bottom. To make the topping: Whisk together the egg and water to make a thin glaze. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450°F. Turn the heat down to 400°F and continue baking for a further 15 minutes, or until the crust is golden brown. To serve, allow the calzone to cool and "set" for 10 or 15 minutes. Then cut it in slices. For traveling, allow it to cool completely, slice, and wrap in an airtight bag. Store in the refrigerator for up to 3 days, and reheat briefly before serving. |
Prep 30 mins. Bake 30 mins. Total 3 hrs 25 mins. Yield two 14" calzones | {
"36": {
"category_2_x_recipe.id": 36,
"category_2.id": 3,
"category_2.ts": "2017-09-21 21:48:19",
"category_2.title": "Filled & stuffed bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"44": {
"category_2_x_recipe.id": 44,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"788": {
"category_2_x_recipe.id": 788,
"category_2.id": 67,
"category_2.ts": "2017-09-21 22:17:32",
"category_2.title": "Pizza crust",
"category_2.category_1": "Pizza & flatbread",
"category_1.id": 11,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Pizza & flatbread"
}
} |
{
"34": {
"recipe_x_ingredients_volume.id": 34,
"ingredients_volume.id": 34,
"ingredients_volume.ts": "2017-09-22 04:42:15",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "2 cups lukewarm (110°F) water1 tablespoon sugar2 1/4 teaspoons instant yeast or active dry yeast, or one packet active dry yeast6 cups King Arthur Unbleached All-Purpose Flour1 tablespoon salt Filling sauce: marinara, pizza, pesto, etc.meat: sliced ham, p"
}
} |
{
"34": {
"recipe_x_ingredients_ounces.id": 34,
"ingredients_ounces.id": 34,
"ingredients_ounces.ts": "2017-09-22 04:42:15",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "16 ounces lukewarm (110°F) water3/8 ounce sugar2 1/4 teaspoons instant yeast or active dry yeast, or one packet active dry yeast25 1/2 ounces King Arthur Unbleached All-Purpose Flour1/2 ounce salt Filling sauce: marinara, pizza, pesto, etc.meat: sliced ha"
}
} |
{
"34": {
"recipe_x_ingredients_grams.id": 34,
"ingredients_grams.id": 34,
"ingredients_grams.ts": "2017-09-22 04:42:15",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "454g lukewarm (110°F) water11 g sugar2 1/4 teaspoons instant yeast or active dry yeast, or one packet active dry yeast723g King Arthur Unbleached All-Purpose Flour14g salt Filling sauce: marinara, pizza, pesto, etc.meat: sliced ham, pepperoni, prosciutto,"
}
} |
{ "27": { "recipe_x_recipe_image.id": 27, "recipe_image.id": 27, "recipe_image.ts": "2017-09-22 04:42:15" } } | |
37 | 2017-09-22 04:42:20 | No-Knead Crusty White Bread | 4.7568183 | 01/01/2010 | The most basic of all no-knead loaves, 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, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity. |
Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature. |
Prep 5 mins. to 10 mins. Bake 30 mins. to 40 mins. Total 4 hrs 35 mins. to 7 days 50 mins. Yield 3 or 4 loaves, depending on size Nutrition information | Serving Size 1 slice Servings Per Batch 12 per loaf Amount Per Serving: Calories 100 cal Calories from Fat 5 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 220mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 0g Protein 4g | {
"37": {
"category_2_x_recipe.id": 37,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"85": {
"category_2_x_recipe.id": 85,
"category_2.id": 8,
"category_2.ts": "2017-09-21 21:51:01",
"category_2.title": "No-knead bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
}
} |
{
"35": {
"recipe_x_ingredients_volume.id": 35,
"ingredients_volume.id": 35,
"ingredients_volume.ts": "2017-09-22 04:42:20",
"ingredients_volume.key": "",
"ingredients_volume.value": "3 cups lukewarm water6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour1 tablespoon salt1 1/2 tablespoons instant or active dry yeast*See \"tips\", below"
}
} |
{
"35": {
"recipe_x_ingredients_ounces.id": 35,
"ingredients_ounces.id": 35,
"ingredients_ounces.ts": "2017-09-22 04:42:20",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "24 ounces lukewarm water2 pounds King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour1 tablespoon salt1/2 ounce instant or active dry yeast*See \"tips\", below"
}
} |
{
"35": {
"recipe_x_ingredients_grams.id": 35,
"ingredients_grams.id": 35,
"ingredients_grams.ts": "2017-09-22 04:42:20",
"ingredients_grams.key": "",
"ingredients_grams.value": "680g lukewarm water907g King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour1 tablespoon salt14g instant or active dry yeast*See \"tips\", below"
}
} |
{ "28": { "recipe_x_recipe_image.id": 28, "recipe_image.id": 28, "recipe_image.ts": "2017-09-22 04:42:20" } } |
39 | 2017-09-22 04:42:25 | Multigrain Sourdough Boule | 4.768421 | 01/18/2010 | This sourdough loaf is enhanced with whole grains and a generous topping of seeds. New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page. | In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern. Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.) Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack. Yield: 1 large loaf. |
Prep 25 mins. to 35 mins. Bake 38 mins. to 55 mins. Total 2 hrs 3 mins. to 3 hrs Yield 1 large round loaf Nutrition information | Serving Size 1 slice (40g) Servings Per Batch 32 Amount Per Serving: Calories 100 Calories from Fat 20 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 180mg Total Carbohydrate 16g Dietary Fiber 2g Sugars 0g Protein 3g | {
"39": {
"category_2_x_recipe.id": 39,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"135": {
"category_2_x_recipe.id": 135,
"category_2.id": 12,
"category_2.ts": "2017-09-21 21:54:10",
"category_2.title": "Sourdough bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"159": {
"category_2_x_recipe.id": 159,
"category_2.id": 14,
"category_2.ts": "2017-09-21 21:55:46",
"category_2.title": "Whole grain & whole wheat bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"881": {
"category_2_x_recipe.id": 881,
"category_2.id": 75,
"category_2.ts": "2017-09-21 22:18:33",
"category_2.title": "Sourdough bread, pizza & flatbread",
"category_2.category_1": "Sourdough",
"category_1.id": 13,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Sourdough"
},
"909": {
"category_2_x_recipe.id": 909,
"category_2.id": 78,
"category_2.ts": "2017-09-21 22:19:18",
"category_2.title": "Whole-grain bread",
"category_2.category_1": "Whole wheat/whole grain",
"category_1.id": 14,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Whole wheat/whole grain"
},
"991": {
"category_2_x_recipe.id": 991,
"category_2.id": 86,
"category_2.ts": "2017-09-21 21:13:16",
"category_2.title": "Whole-grain sourdough",
"category_2.category_1": "Whole wheat/whole grain",
"category_1.id": 14,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Whole wheat/whole grain"
}
} |
{
"36": {
"recipe_x_ingredients_volume.id": 36,
"ingredients_volume.id": 36,
"ingredients_volume.ts": "2017-09-22 04:42:25",
"ingredients_volume.key": "",
"ingredients_volume.value": "1 cup boiling water 1 cup Harvest Grains Blend2 cups sourdough starter, fed and ready to use1 3/4 cups King Arthur White Whole Wheat Flour1 3/4 cups King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons salt1 1/2 teaspoons instant yeast2 tablespoons veg"
}
} |
{
"36": {
"recipe_x_ingredients_ounces.id": 36,
"ingredients_ounces.id": 36,
"ingredients_ounces.ts": "2017-09-22 04:42:25",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "8 ounces boiling water 5 ounces Harvest Grains Blend16 ounces sourdough starter, fed and ready to use7 ounces King Arthur White Whole Wheat Flour7 1/4 ounces King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons salt1 1/2 teaspoons instant yeast7/8 ounc"
}
} |
{
"36": {
"recipe_x_ingredients_grams.id": 36,
"ingredients_grams.id": 36,
"ingredients_grams.ts": "2017-09-22 04:42:25",
"ingredients_grams.key": "",
"ingredients_grams.value": "227g boiling water142g Harvest Grains Blend454g sourdough starter, fed and ready to use198g King Arthur White Whole Wheat Flour206g King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons salt1 1/2 teaspoons instant yeast25g vegetable oil Topping 1 tables"
}
} |
{ "29": { "recipe_x_recipe_image.id": 29, "recipe_image.id": 29, "recipe_image.ts": "2017-09-22 04:42:25" } } |
43 | 2017-09-22 04:42:29 | Crusty Old-World Sesame Braid | 4.9310346 | 01/01/2008 | Crusty, flavorful and golden-crusted, this sesame seed bread brings an old world bakery flair when it accompanies your sandwiches and soups. What could possibly be better? | To make the poolish: Combine all of the poolish ingredients, mixing just until a cohesive dough forms. Allow it to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. To make the dough: Add the water to the poolish, and mix until smooth. Add the flour, yeast and salt, and knead the dough until it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide the dough in thirds, and roll each third into a 20"-long rope. Braid the ropes. Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy. To bake the bread: Preheat oven to 425°F. Gently brush the braid with the beaten egg white mixture and sprinkle generously with sesame seeds. Bake at 425°F for 25 to 35 minutes or until the loaf is golden and feels lighter when picked up. Remove the braid from the oven and cool on a rack. Store on the counter, well-wrapped, for 3 days, or freeze for up to 3 months. |
Prep 25 mins. Bake 25 mins. to 35 mins. Total 15 hrs 20 mins. Yield 1 large loaf | { "43": { "category_2_x_recipe.id": 43, "category_2.id": 4, "category_2.ts": "2017-09-21 21:49:09", "category_2.title": "French & Italian bread", "category_2.category_1": "Bread", "category_1.id": 1, "category_1.ts": "2017-09-21 21:11:20", "category_1.title": "Bread" } } | {
"37": {
"recipe_x_ingredients_volume.id": 37,
"ingredients_volume.id": 37,
"ingredients_volume.ts": "2017-09-22 04:42:29",
"ingredients_volume.key": "Poolish (Starter)",
"ingredients_volume.value": "1 cup cool water, about 65°F2 cups King Arthur Unbleached All-Purpose Flour1/4 teaspoon (a pinch) instant yeast Dough 1/2 cup cool water, about 65°F2 to 2 1/2 cups King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast (remainder of yeast packe"
}
} |
{
"37": {
"recipe_x_ingredients_ounces.id": 37,
"ingredients_ounces.id": 37,
"ingredients_ounces.ts": "2017-09-22 04:42:29",
"ingredients_ounces.key": "Poolish (Starter)",
"ingredients_ounces.value": "8 ounces cool water, about 65°F8 1/2 ounces King Arthur Unbleached All-Purpose Flour1/4 teaspoon (a pinch) instant yeast Dough 4 ounces cool water, about 65°F8 1/2 to 10 3/4 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast (remaind"
}
} |
{
"37": {
"recipe_x_ingredients_grams.id": 37,
"ingredients_grams.id": 37,
"ingredients_grams.ts": "2017-09-22 04:42:29",
"ingredients_grams.key": "Poolish (Starter)",
"ingredients_grams.value": "227g cool water, about 65°F241g King Arthur Unbleached All-Purpose Flour1/4 teaspoon (a pinch) instant yeast Dough 113g cool water, about 65°F241g to 305g King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast (remainder of yeast packet, if usi"
}
} |
{} | |
45 | 2017-09-22 04:42:34 | Food Processor French-Style Bread | 4.869565 | 01/01/2008 | When the weather is hot, no one wants to stay in the kitchen long. However, those of us who truly enjoy baking bread want our own creations all year long. We soon learn that we must work faster during the summer months, leaving the rest of the year for the more involved recipes with longer, slower rising times. This French-style bread is made in the food processor for speed, but can be made by hand. It's shaped into baguettes, which bake much faster than regular loaves of bread. It's a basic loaf which lends itself to variations. Use your imagination; if an idea sounds good, try it! We've listed some ideas in our "tips" section below. |
Combine the yeast, 1/2 cup warm water, and sugar in a measuring cup. Let it sit for 5 minutes, until bubbles appear. Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix. With the machine running, add the yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added. Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still bits of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If the dough clings to the sides of the bowl, it's too wet; gradually add more flour while pulsing. The formation of the ball marks the beginning of the kneading process. Turn the machine on and let "knead" for 60 seconds — don't let it knead any longer! If you have to use a metal blade, only "knead" 45 seconds and finish kneading by hand for 3 to 4 minutes. Place the dough in an oiled bowl, turning to grease the top of the dough. Cover the bowl with plastic wrap and let rise until puffy, about 1 hour. Divide the dough into four pieces. Roll each piece into an oval about 15" x 8". Starting on the long side, roll the dough into a 15" cylinder. Pinch the edges to the body of dough, tapering the ends evenly. Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or lightly greased baking sheets, leaving about 4" between the loaves. Cover the loaves with a piece of greased plastic wrap, and let rise until puffy, about 45 minutes. While the bread is rising, preheat the oven to 425°F. Place a shallow metal pan on the bottom shelf of the oven. Just before baking, slash the loaves diagonally with a sharp blade, about 1/4" deep. Brush lightly with egg glaze. Place the loaves into the oven, and add 1 cup of ice cubes to the pan on the bottom. Close the door quickly to preserve the steam. Bake the bread for 20 minutes, or until its internal temperature reaches 190°F. The loaves should be golden brown all around, smell fragrant, and feel lighter when picked up. Remove the loaves from the oven, and transfer them to a rack to cool. Store the bread at room temperature for 2 days in plastic; or wrap and freeze for up to 3 months. |
Prep 18 mins. Bake 20 mins. Total 2 hrs 23 mins. Yield 4 loaves Nutrition information | Serving Size 28g Servings Per Batch 32 Amount Per Serving: Calories 90 Calories from Fat 5 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 5mg Sodium 150mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 0g Protein 3g | { "45": { "category_2_x_recipe.id": 45, "category_2.id": 4, "category_2.ts": "2017-09-21 21:49:09", "category_2.title": "French & Italian bread", "category_2.category_1": "Bread", "category_1.id": 1, "category_1.ts": "2017-09-21 21:11:20", "category_1.title": "Bread" } } | {
"38": {
"recipe_x_ingredients_volume.id": 38,
"ingredients_volume.id": 38,
"ingredients_volume.ts": "2017-09-22 04:42:34",
"ingredients_volume.key": "",
"ingredients_volume.value": "1 1/2 tablespoons active dry yeast or instant yeast1/2 cup lukewarm water (110°F to 115°F)1 teaspoon sugar6 cups King Arthur Unbleached All-Purpose Flour2 teaspoons salt2 cups 90°F water1 large egg beaten with 1 tablespoon cold water, for glazeNote: Make "
}
} |
{
"38": {
"recipe_x_ingredients_ounces.id": 38,
"ingredients_ounces.id": 38,
"ingredients_ounces.ts": "2017-09-22 04:42:34",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "1/2 ounce active dry yeast or instant yeast4 ounces lukewarm water (110°F to 115°F)1 teaspoon sugar25 1/2 ounces King Arthur Unbleached All-Purpose Flour2 teaspoons salt16 ounces 90°F water1 large egg beaten with 1/2 ounce cold water, for glazeNote: Make "
}
} |
{
"38": {
"recipe_x_ingredients_grams.id": 38,
"ingredients_grams.id": 38,
"ingredients_grams.ts": "2017-09-22 04:42:34",
"ingredients_grams.key": "",
"ingredients_grams.value": "14g active dry yeast or instant yeast113g lukewarm water (110°F to 115°F)1 teaspoon sugar723g King Arthur Unbleached All-Purpose Flour2 teaspoons salt454g 90°F water1 large egg beaten with 14g cold water, for glazeNote: Make sure your food processor will "
}
} |
{ "30": { "recipe_x_recipe_image.id": 30, "recipe_image.id": 30, "recipe_image.ts": "2017-09-22 04:42:34" } } |
46 | 2017-09-22 04:42:38 | Gael's Saturday Focaccia | 4.875 | 05/31/2016 | Gael Clauson, a long-time member of our King Arthur Flour retail team, is known for making fresh, hot focaccia on Saturday mornings to share with visitors to our Baker's Store here in Vermont. This soft, herb-scented bread is wildly popular, and for just reason: it's delicious as is, equally good dipped in marinara, and ideal with soup or salad. | Combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and yeast. Stir in the semolina, then 4 1/2 cups of the all-purpose flour, the herbs, and the black pepper. Knead the dough — by hand, mixer, or in a bread machine set on the dough cycle — until it's smooth. It'll be quite soft. Gael says, "Your finished dough should be like a marshmallow, very easy to knead. It should clean the sides of the bowl, if you're using a mixer. If the dough seems too slack, add more flour a tablespoon at a time until it comes together. It should feel moist and soft; tacky like a sticky note, but not sticky." Place the dough in a lightly oiled bowl and turn the dough on all sides to coat with oil. Cover it loosely with plastic wrap, and let it rise for 90 minutes in a warm place, or until doubled in size. Gently deflate/de-gas the dough by pressing lightly; no need to punch it, says Gael. Turn it out onto a lightly floured counter; it should feel like a big marshmallow, very pliable. Lightly grease two 8" or 9" round cake pans, and drizzle 1 tablespoon garlic oil or olive oil into each pan, brushing it across the bottom. "The oil will insure that the bottom of the focaccia will be crispy and tasty," says Gael. Divide the dough in half and gently shape it into rounds to fit whichever pans you've chosen. Place the roughs into the prepared pans, cover the pans, and let the dough rise for 45 minutes in a warm place, until puffy. While the dough is rising, preheat your oven to 425°F. Use your fingers to gently but firmly dimple the dough, making focaccia's signature little hills and valleys. Sprinkle the top with herbes de Provence, a bit of coarse sea salt for crunch and flavor, and coarsely ground black pepper (if desired). Drizzle with garlic oil or olive oil. Bake the focaccia in the middle of the oven for about 30 minutes, or until it's lightly browned and baked through. It should be brown and crispy on the bottom. Remove the focaccia from the oven, and turn it out of the pans onto a rack to cool just slightly before serving. Serve with warmed marinara sauce as a dip, or just as is with soup or salad. |
Prep 15 mins. Bake 30 mins. to 30 mins. Total 3 hrs Yield 2 round loaves | {
"46": {
"category_2_x_recipe.id": 46,
"category_2.id": 4,
"category_2.ts": "2017-09-21 21:49:09",
"category_2.title": "French & Italian bread",
"category_2.category_1": "Bread",
"category_1.id": 1,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Bread"
},
"802": {
"category_2_x_recipe.id": 802,
"category_2.id": 68,
"category_2.ts": "2017-09-21 22:17:55",
"category_2.title": "Flatbread & focaccia",
"category_2.category_1": "Pizza & flatbread",
"category_1.id": 11,
"category_1.ts": "2017-09-21 21:11:20",
"category_1.title": "Pizza & flatbread"
}
} |
{
"39": {
"recipe_x_ingredients_volume.id": 39,
"ingredients_volume.id": 39,
"ingredients_volume.ts": "2017-09-22 04:42:38",
"ingredients_volume.key": "Dough",
"ingredients_volume.value": "2 cups lukewarm water1 tablespoon sugar1 tablespoon instant yeast1 tablespoon salt2 tablespoons olive oil1/2 cup semolina flour*4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour2 to 3 tablespoons herbes de Provence1/2 teaspoon ground black pepper2 "
}
} |
{
"39": {
"recipe_x_ingredients_ounces.id": 39,
"ingredients_ounces.id": 39,
"ingredients_ounces.ts": "2017-09-22 04:42:38",
"ingredients_ounces.key": "Dough",
"ingredients_ounces.value": "16 ounces lukewarm water1/2 ounce sugar1 tablespoon instant yeast1 tablespoon salt7/8 ounce olive oil2 7/8 ounces semolina flour*19 to 21 1/4 ounces King Arthur Unbleached All-Purpose Flour2 to 3 tablespoons herbes de Provence1/2 teaspoon ground black pep"
}
} |
{
"39": {
"recipe_x_ingredients_grams.id": 39,
"ingredients_grams.id": 39,
"ingredients_grams.ts": "2017-09-22 04:42:38",
"ingredients_grams.key": "Dough",
"ingredients_grams.value": "454g lukewarm water14g sugar1 tablespoon instant yeast1 tablespoon salt25g olive oil82g semolina flour*539g to 602g King Arthur Unbleached All-Purpose Flour2 to 3 tablespoons herbes de Provence1/2 teaspoon ground black pepper25g garlic oil or olive oil, f"
}
} |
{ "31": { "recipe_x_recipe_image.id": 31, "recipe_image.id": 31, "recipe_image.ts": "2017-09-22 04:42:38" } } | |
47 | 2017-09-22 04:42:39 | Daily Bread | 4.75 | 01/01/2008 | This simple bread can be made every day. The dough can easily be turned into rolls or bread sticks, as well. You can make this bread dough in a number of different ways. The simplest is in a food processor using the plastic dough blade. You can also use a mixer or bread machine, or mix the dough by hand. However you do it, your goal is a smooth dough that's quite soft; please see "tips," below, for guidance on how much flour to use depending on what season of the year it is. |
To make the dough with a food processor: Pour the warm water into the processor and sprinkle the yeast and sugar on top. Put the lid on the processor and pulse for a split second, just to wet the yeast. Add 1 cup of the flour, process for 10 seconds, and let rest for 10 minutes. This gets the yeast going, and lets the flour start to absorb the liquid. Add the salt and the remaining flour, and process; you want a very slack dough, one that barely forms a rough ball. Remove the dough from the food processor bowl, place it in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set it aside for 8 to 10 hours. To make the dough using an electric mixer: Combine all of the ingredients, and mix and knead to make a smooth, soft dough. Place the dough in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set it aside for 8 to 10 hours. To make the dough using a bread machine: Put all the ingredients into the machine, program it for basic white bread, and let the machine go through its first knead (25 minutes or so). Cancel the cycle, and turn off the machine. Let the dough rest for 8 to 10 hours, right in the machine. To make the dough by hand: Stir the ingredients together with a spoon to make a rough mass. Knead the dough, right in the bowl, for 8 to 10 minutes, until it's smooth (though still very soft). A bowl scraper helps the process along. Grease the bowl, cover it with lightly greased plastic wrap, and set it aside for 8 to 10 hours. Once the dough has risen, take it out of the bowl and make it into whatever you want. You'll have enough dough to make 8 rolls; 8 chewy, substantial bread sticks; 1 Italian-style loaf or baguette; 1 round loaf, or a 12" focaccia. Let the dough rise again, for an hour or so, until whatever you've shaped is good and puffy. Preheat the oven to 450°F about half an hour before you want to bake the bread. Bake the bread for 15 to 20 minutes. Remove it from the oven when it's golden brown, and cool it on a rack. Or bring it to the table and enjoy it immediately! |
Prep 20 mins. Bake 20 mins. to 25 mins. Total 9 hrs 20 mins. Yield 1 loaf; or 8 rolls or bread sticks Nutrition information | Serving Size 1 piece Servings Per Batch 8 Amount Per Serving: Calories 128 Calories from Fat Total Fat 3g Saturated Fat Trans Fat Cholesterol Sodium 401mg Total Carbohydrate 27g Dietary Fiber 1g Sugars .5g Protein 4g | { "47": { "category_2_x_recipe.id": 47, "category_2.id": 4, "category_2.ts": "2017-09-21 21:49:09", "category_2.title": "French & Italian bread", "category_2.category_1": "Bread", "category_1.id": 1, "category_1.ts": "2017-09-21 21:11:20", "category_1.title": "Bread" } } | {
"40": {
"recipe_x_ingredients_volume.id": 40,
"ingredients_volume.id": 40,
"ingredients_volume.ts": "2017-09-22 04:42:39",
"ingredients_volume.key": "",
"ingredients_volume.value": "1 cup warm water1 teaspoon active dry yeast or instant yeast1 teaspoon granulated sugar2 1/4 to 2 3/4 cups King Arthur Unbleached All-Purpose Flour1 teaspoon salt"
}
} |
{
"40": {
"recipe_x_ingredients_ounces.id": 40,
"ingredients_ounces.id": 40,
"ingredients_ounces.ts": "2017-09-22 04:42:39",
"ingredients_ounces.key": "",
"ingredients_ounces.value": "8 ounces warm water1 teaspoon active dry yeast or instant yeast1 teaspoon granulated sugar9 1/2 ounces to 11 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon salt"
}
} |
{
"40": {
"recipe_x_ingredients_grams.id": 40,
"ingredients_grams.id": 40,
"ingredients_grams.ts": "2017-09-22 04:42:39",
"ingredients_grams.key": "",
"ingredients_grams.value": "227g warm water1 teaspoon active dry yeast or instant yeast1 teaspoon granulated sugar269g to 326g King Arthur Unbleached All-Purpose Flour1 teaspoon salt"
}
} |
{} |
recipe.id | recipe.ts | recipe.title | recipe.rating | recipe.recipe_publish_date | recipe.description | recipe.instructions | recipe.at_a_glance | recipe.nutrition_information | recipe.category_2_x_recipe_id | recipe.recipe_x_ingredients_volume_id | recipe.recipe_x_ingredients_ounces_id | recipe.recipe_x_ingredients_grams_id | recipe.recipe_x_recipe_image_id |