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Hailey Marie M.

Dizon

Grade 8 - Aristotle
QUICK YEAST BREAD

Cooking time: 1hr 20 mins

Ingredients for 2 loaves of bread

5 cups white all-purpose flour

2 tablespoons yeast (or 2 x 7g packets)

2 tablespoons sugar

1 teaspoon salt

2 cups warm-hot water

14 cup cooking oil

Directions:

Put 4 cups of the flour, yeast, sugar and salt


into large bowl.
Pour in hot water and oil and mix until
combined- it will be sticky.
Add the remaining flour in increments until
dough is no longer sticky.
Knead for about 5 minutes until dough is
elastic and smooth.
Place dough back into bowl and cover with a
damp tea towel and let it rise until double its
size- about 1/2 hour.
Punch it down and divide dough into two
pieces.
Roll pieces long enough to fill two well
oiled loaf pans and leave to rise until dough
has reached the rim of the pan.
Bake at 400F for 40 minutes.
Rub hot breads with water and wrap in a tea
towel to sweat' to soften the crust.
EASY RUSTIC YEAST BREAD
Cooking time: 2 hrs 50 mins

Ingredients:

1 package (1/4 ounce) active dry yeast or instant


yeast (this is 2 1/4 tsp if measuring from bulk
yeast)

1 1/3 cup warm water (water temp should be


about 105-110F. Warm but not hot)

4 1/3 cups all-purpose flour (18.4 ounces or 520


grams)

1 TBSP kosher salt

1 TBSP chopped fresh rosemary (optional)

2-3 cloves minced garlic (optional)

Oil for greasing the bowl

Directions
Once the dough has doubled in size, slash
In a large bowl, add your dry yeast and stir the top of the dough a few times with a
in your warm water. Let sit for about 2 sharp knife.
minutes. Bake for 35-40 minutes until the bread is a
Add in all of the flour and then the salt. If deep golden brown and sounds hollow if
using, also add in the rosemary and garlic. you thumb the top.
Stir together until it forms a ball.
Remove the dough from the bowl and knead
on a clean work surface for about 5 minutes
until smooth and elastic.
In a clean bowl, add about 1 TBSP of oil of
your choice (canola, vegetable, olive, etc...)
or spray the bowl with cooking spray. Put
your dough into the bowl and turn it over to
coat both sides with oil.
Cover the bowl with a towel and put in a
warm place to rise. I like to put mine in my
oven that is off. Allow to rise for about 1
hour, or until double in size.
Gently push the air out of the dough with
your fist. Lightly oil a cast iron skillet (I use
a 10" skillet, but an 8" or 12" will also work.
See notes) or other oven proof skillet. Place
the bread dough into the oiled skillet and
dust the top of the dough lightly with flour.
Cover with a towel again and let rise for
another hour or until doubled in size.
Preheat your oven to 425F.
Quick Yeast Rolls

Cooking Time: 1hr and 30 mins

Ingredients for 8 rolls

2 tablespoons shortening

3 tablespoons white sugar

235 ml hot water

7 g active dry yeast

1 egg, beaten

1 teaspoon salt

280 g all-purpose flour

Directions:

Preheat oven to 425 degrees F (220 degrees


C). Grease 8 muffin cups.

In a large bowl, mix the shortening, sugar,


and hot water. Allow to cool until
lukewarm, and mix in the yeast until
dissolved. Mix in the egg, salt, and flour.
Allow the dough to rise until doubled in
size.

Divide the dough into the prepared muffin


cups, and allow to rise again until doubled in
size.

Bake for 10 minutes in the preheated oven,


or until a knife inserted in the center of a
muffin comes out clean.