Homemade French bread and nutty bread recipes : easy recipes easy recipes show

French bread

1/2 1/4 oz envelope active dry yeast

1 cup warm water (105 to 115)

3 cups all purpose flour sifted

1/2 teaspoon salt

Nonstick cooking spray

Food maize or 2 tablespoons white

In a small bowl, combine the yeast with 1/2 cup of water. Allow about 5 minutes, then stir until dissolved yeast. in a large bowl of electric mixer, combine the flour and salt. He won the mixed yeast and keep water and continue beating until the mixture forms a ball, add a little flour or water as necessary until the dough becomes enforceable. roof dough floord and knead about 10 minutes until soft and flexible. Lightly coat a large pot with cooking spray, shaping the dough into balls and put in the pot, and turn to coated dough on all sides. Cover the pot with a clean dish towel and let the dough rise in a warm, draft free until doubled in size about 1 hour., punch your grip, bottom of dough. Cover again and leave the dough rise again until doubled in size, about 45 minutes. punch the dough down again and turnout floord surface. Let the dough rest for 5 minutes, then roll and convert to cylinder approximately 1 foot long. Coat a large baking sheet and spray with cooking spray cornmeal. Place dough on a baking sheet and cover with a towel dish and let it rise again for 30 minutes. end high Preheat oven to 400 degrees. Fill 13 x 9 x 2 baking pan with "an inch of hot water and placed on the oven floor. Using a sharp knife, cut the dough 1/4 inch deep bottom centre, then brush with water. Place the bread in the oven, use spray, spray bottle oven with water sides. Continue to spray every 5 minutes during the first 15 minutes of baking time. Bake for 30 minutes, or until loaf hollow when tapped.

This bread baked, steamed at the same time ensuring shiny, thin crust crisp.

Nutty brown bread

1/2 1/4 oz envelope active dry yeast

1/2 cup warm milk (105 to 115)

4 TSP honey

1 cup sifted all purpose flour

2 cups whole wheat flour aonsiftid

1/2 teaspoon salt

Black pepper 1/4 teaspoon

Spoon olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped Pecans

Food corn spoon

Tablespoon milk

In a small bowl, combine the yeast and milk and honey. Let stand about 5 minutes or until the bubble chart, then stir until dissolved yeast. in a large bowl, combine all purpose flour and whole wheat flour, salt and pepper. Add olive oil, water and yeast mixture. He won with a spoon until the dough ball. Run the dough and knead floord surface until smooth and elastic, about 8-10 minutes a large pot with lightly coat with cooking spray. Shape dough into a ball and place in pot. Run the dough until it is coated in all respects. Cover dish cloth and let the dough rise in a warm, draft free until doubled in size approximately 1. While dough rises, Preheat over to 325F. Spread the Pecans and toast bread paper in the oven for about 8 minutes. When doubling dough punched down and let it rest for 10 minutes. Knead in Pecans until evenly and lightly coat a baking. spray and sprinkling cornmeal cooking. Form the dough into balls and place them on a paper towel, cover with baking dish. Let rise again until almost doubled in size about 40 minutes. end high Preheat oven to 350F. Brush top of loaf with tablespoon milk. Using a sharp knife, italic large X 1/4 inches deep in the top. Bake for 30 to 35 minutes or until loaf hollow when tapped. Make this bread toasted breakfast wonderful.

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