make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! this is a hodge podge of old fashioned english and french rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. you tear a piece of the dough off as and when you want to bake a loaf of bread. easy! i use this style of bread dough regularly in the b and b, so i can always have fresh bread or bread rolls on hand for breakfast. you can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. the dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - i do not recommend longer than 2 weeks however. the dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. i have kept this technique and recipe to myself for a while, but i have decided to share it on zaar now, mainly as my daughter keeps asking for the basic dough recipe! i notice that this type of long-term or long-life bread dough has made a revival in a new book called “artisan bread in five minutes a day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. my grandmother who lived in a 600 year old cottage in northern england, used to have a stone slab in the pantry where she kept her crock and dough, i remember sticking my finger in it!! this amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
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when i became a vegan i had to give up all of my favourite pastas, so when i came upon this recipe i was pleasantly surprised. it tastes pretty good! i just want to say that all the amounts i give here are approximate, i never follow the recipe exactly. y
this is a staff favorite from food and wine magazine. this is special enough to serve to guests. it does take some prep, but it is comletely worth all the steps. i suggest making the hollandaise sauce first and keeping it warm over the hot water bath, whi
i thought this was a very good recipe. i couldn't tell there was no sugar in the muffins. when i made this recipe i used the 4 tablespoons of the protein powder. i got this recipe from obesity help. it was posted by thekingskid.
i found this recipe in a cookbook but i've altered some of the ingredients and made it my own. dh loves it, we had it with some fried noodles but it would also go great with freshly cooked rice. it has a subtle garlicky flavor and the sesame oil really gi
known as "kokt torsk" in norway. this recipe was submitted by dagny taranger from frekhaug, norway and gerd doroshuk of dauphin, manitoba. it was included in the extending the table cookbook and is posted here for zwt6.
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