One Loaf WHITE BREAD - Bonita's Kitchen
4.3 هزار بار بازدید -
11 ماه پیش
-
Welcome to Bonita's Kitchen! Today
Welcome to Bonita's Kitchen! Today we will be making One Loaf WHITE BREAD. Our bread today is baked on our outside grill and you can bake it in your inside oven as well!!! See recipe below!!
To view & download the full recipe, please view it here on our website:
https://www.bonitaskitchen.com
Our cookbook link: https://www.bonitaskitchen.com/cookbook
Ingredients:
3½ Cups White flour. 1 Tsp yeast, fast rising or traditional dry
1 Tbsp melted butter or margarine ½ Tsp Sea salt
1 Tsp sugar 1½ Cups warm water, more if needed
Method:
Prep time: 10 minutes, Mixing time: 10 minutes, Rising time: 2 stages at ½ hour each, Baking time 30 to 35 minutes. Method in oven or outside grill!!
Method:
Combine in a large bowl: 3 cups flour, sea salt, toss together. ( Leave the ½ cup flour to mix dough together if needed )
In another bowl, add dry fast rising yeast with 1½ cups warm water and 1 tsp sugar.
Let rise for about 5 minutes.
In another small bowl melt one tablespoons of butter.
Then in flour mixture make a hole in the middle to pour your yeast mixture and butter, mixing all ingredients together with a wooden spoon or mixer with hook until it thickens, then keep adding ½ cup of flour to work dough together, plus add more warm water if needed ONLY at the mixing stage... ( If you need to add more warm water this should be done during the mixing stage.) This can be done with your hand or mixer with a hook. ( Also add raisins at this point if you like some)
Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
When completed, sprinkle some flour over the top of the dough. I always mark the sign of a cross on top of the dough. Also cut the top of the dough like a cross, then cover with parchment paper and a towel. "Crossing your bread is optional, this is an old NL tradition."
Let dough rise in a warm place for half an hour then knead it down, by deflating the dough with your hand. This is done by pushing and pulling the dough until you release the air and forms into a ball again...
Prepare your bread pan, line with a piece of parchment paper and butter the sides.
After your dough rises, fold into one piece forming it inwards into a long shape, then place in your bread pan. Makes 1 loaf of bread. Brush with some melted butter if you like the top to brown more. Keep covered and in a warm place until bread rises half the size you started with.
Preheat the BBQ GRILL at 350ºF, then turn two buttons off if you have four. If you only have two buttons, turn one off. Place the pan on the top rack where you keep your food warm or toast bread.
Lower the cover and bake bread for 15 to 20 minutes then check, make sure heat stays at 350 to 375ºf if it goes higher, lift the lid to release some heat or put a rock in the cover to keep it open a little.
Then bake for another 15 minutes or until bread is 190ºf on your internal thermometer, depending on your grill it may be a little brown. Half ways though you can rub some butter on the top of the bread, when bread is baked remove from the grill and turn grill off. Take bread out of the pan and place it out on a cooling rack.
Bonita’s Tips: This prevents bread from getting moist on the bottom. Brush bread with butter then cover with a towel, serve hot or cold.
Freeze bread after at room temperature this will keep it fresh every time you take it out a slice. Keep in a plastic bag at room temperature to keep bread soft and fresh for up to 5 days.
This dough can be baked in the oven if you like, 350ºf for 35 minutes or golden brown.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
To view & download the full recipe, please view it here on our website:
https://www.bonitaskitchen.com
Our cookbook link: https://www.bonitaskitchen.com/cookbook
Ingredients:
3½ Cups White flour. 1 Tsp yeast, fast rising or traditional dry
1 Tbsp melted butter or margarine ½ Tsp Sea salt
1 Tsp sugar 1½ Cups warm water, more if needed
Method:
Prep time: 10 minutes, Mixing time: 10 minutes, Rising time: 2 stages at ½ hour each, Baking time 30 to 35 minutes. Method in oven or outside grill!!
Method:
Combine in a large bowl: 3 cups flour, sea salt, toss together. ( Leave the ½ cup flour to mix dough together if needed )
In another bowl, add dry fast rising yeast with 1½ cups warm water and 1 tsp sugar.
Let rise for about 5 minutes.
In another small bowl melt one tablespoons of butter.
Then in flour mixture make a hole in the middle to pour your yeast mixture and butter, mixing all ingredients together with a wooden spoon or mixer with hook until it thickens, then keep adding ½ cup of flour to work dough together, plus add more warm water if needed ONLY at the mixing stage... ( If you need to add more warm water this should be done during the mixing stage.) This can be done with your hand or mixer with a hook. ( Also add raisins at this point if you like some)
Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
When completed, sprinkle some flour over the top of the dough. I always mark the sign of a cross on top of the dough. Also cut the top of the dough like a cross, then cover with parchment paper and a towel. "Crossing your bread is optional, this is an old NL tradition."
Let dough rise in a warm place for half an hour then knead it down, by deflating the dough with your hand. This is done by pushing and pulling the dough until you release the air and forms into a ball again...
Prepare your bread pan, line with a piece of parchment paper and butter the sides.
After your dough rises, fold into one piece forming it inwards into a long shape, then place in your bread pan. Makes 1 loaf of bread. Brush with some melted butter if you like the top to brown more. Keep covered and in a warm place until bread rises half the size you started with.
Preheat the BBQ GRILL at 350ºF, then turn two buttons off if you have four. If you only have two buttons, turn one off. Place the pan on the top rack where you keep your food warm or toast bread.
Lower the cover and bake bread for 15 to 20 minutes then check, make sure heat stays at 350 to 375ºf if it goes higher, lift the lid to release some heat or put a rock in the cover to keep it open a little.
Then bake for another 15 minutes or until bread is 190ºf on your internal thermometer, depending on your grill it may be a little brown. Half ways though you can rub some butter on the top of the bread, when bread is baked remove from the grill and turn grill off. Take bread out of the pan and place it out on a cooling rack.
Bonita’s Tips: This prevents bread from getting moist on the bottom. Brush bread with butter then cover with a towel, serve hot or cold.
Freeze bread after at room temperature this will keep it fresh every time you take it out a slice. Keep in a plastic bag at room temperature to keep bread soft and fresh for up to 5 days.
This dough can be baked in the oven if you like, 350ºf for 35 minutes or golden brown.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
11 ماه پیش
در تاریخ 1402/05/29 منتشر شده
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