Add in vegetable oil, salt and 2 cups of flour.Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar.Cauliflower Mappas Recipe / Cauliflower in Creamy.Double Chocolate, Almond and Flax Cookies.Ari Vada Recipe / Deep Fried Savory Rice flour Fri. Cauliflower Mezhukkupuratti Recipe / Stir fried Ca.Keema Masala / Stir-fried Indian Minced Meat Masala.Maida Chapati / Indian Flat Bread with All-purpose.Dutch Crunch Bread / Tiger Bread / Tijgerbrood / G.Bake an additional 10-20 minutes, depending on size. After 10 minutes, rotate the baking sheet to ensure even baking. Place the bread in the oven, reduce the heat to 400F. Just before placing the bread in the oven, place an empty pan in the oven and pour a cup of boiling water into it closing the door quickly. Shape into batards, rolls, or loaves, and let rise until nearly doubled in size. Shape the dough into rounds (big or little, depending on what you want your final product to be). Let it rise until doubled in bulk for 2 hours.Ĥ. Place the dough in a lightly oiled bowl, turn to coat, then cover. Knead with dough hook, or by hand, about ten minutes.ģ. Add extra water if needed, then continue mixing until you have a smooth dough. Then add the pate fermentee, egg, butter and 3/4 cups of the water. Stir together the flour, sugar, salt and yeast. Remove pate fermentee from the refrigerator, cut it into about 10 pieces then let it come to room temperature, covered, for about an hour before using it.Ģ. Place in the refrigerator overnight.Ģ 1/3 cups (13 oz.) pate fermentee (You'll have a little left over)ġ. Place this dough in a lightly oiled bowl, cover and let it ferment for at least 4 hours at room temperature. Remove the dough to a floured surface then knead it for a few minuted until the dough is smooth and slightly, not sticky. You may need to add the extra water to bring it all together. Then add the water while stirring until you have a rather 'shaggy' dough. Mix together the flours with the salt and yeast. Check out their list for some great-looking blogs.įrom The Bread Baker's Apprentice, by Peter Reinhart I'd like to thank the people at Channel 4 for naming Breadbasketcase one of their top ten bread blogs. Not true.īut, since you can substitute any number of things for the rice flour, I did, even though Reinhart warns that rice flour is most commonly used because it's "perfect for the job." Meaning that the substitutions are less than perfect. Melinda made her bread in November of 2008, so you would think that sometime in the 2 1/2 years after I read her blog and got inspired to try it, I would have picked up some rice flour. If you want to make the Dutch Crunch topping, you need rice flour, which I didn't have. The Vienna bread itself is an easy-to-make, fine-textured white sandwich bread, which can also be shaped into rolls or buns. This is how long it's taken me-maybe I'm not that great on follow-through. My friend Melinda Pickworthmade this bread - Peter Reinhart's Vienna Bread with Dutch Crunch Topping - in November of 2008 (right after Obama was elected president). Another of life's lessons learned: if someone tells you that there is one ingredient you need to make your recipe perfect, but gives you some second-class substitutes, just go to the grocery store and buy the perfect ingredient, even if you're feeling too lazy to get in your car and drive to the store.
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