Bread Classic Coconut Milk
There is nothing that makes me happy when I see how much fun it has to bake now, and especially the bread. Baking regularly brings happiness to my life, but I don't think it gives me much pleasure and a sense of satisfaction like bread. All types of bread, from bread to bread, bread to dough, whole grain bread to sweet, rich dough.
I wanted to share a basic recipe for Instagram stories for a while, but I was disappointed with what / how to share. The truth is that I love making bread, but I still see myself as a recommendation, and I don't have many basic foods. I also do not have any tips, tricks, or techniques that feel like me, or that I would like to be educated. Everything I know about making bread is something I have learned to read, to repeat, and more to read.
A few weeks ago, however, I made the same kind of sandwich bread rooga of King Arthur I loved to do for several years. I don't want to do too much to adjust my diet, except to use vegan butter and a 50:50 mixture of herb milk and water (as opposed to whole milk). I also tend to use flour when I do it, rather than purpose. (Although I really did it for the whole purpose when I didn't have any flour in my hand.)
It's just my creation, but I've made enough times that it has the feel of a personal thing that I love.
Whenever I open a piece of glass for the first time, I have to stop and smell the interior button and wonder how light and fluffy it looks. It really is the perfect bread toast: soft, easy to slice, perfect for making bread, and lightly flaky but also light enough to keep everything filling in your hands.
I know from experience that, when you start making bread, it is easy to quickly become too ambitious. You want to try soft techniques; you want to start making the most popular baker in the house; you want to use different types of cooling and whole grains.
It is understandable, but in my experience, bread making is a marathon, not a ride. It took me a long time to be satisfied with the dough mechanic, knowing what I could look for with a lot of growth and clarity, learning how to adjust the moisture and fat with the type of flour used. We are still impressed when food goes through looga go home, as the temperature of the appeal can be really important.
So I think there is a lot to be said about the beginning of a reliable and forgiving karma. I had bread that would rise well and slightly over the others, of course; diversity is part of the formation of bread. But most of the time, she never made it to me, and she lends herself to the most efficient BLTs I have ever taken (I make her my own line of angry smokes Diet52 vegetable and vegan mayo).
If you don't have flour in the house, that's fine. All purpose will work well. I personally do not recommend replacing it with flour here, because the point of this bread (for me) is well stuffed, the thin crust, and whole flour will change that. But I hope to share one or two of my bread recipes and add all the fruits – like this oatmeal bread – soon.
Green Classic White Classic Sandwich
- 2 take it (28 g) vegan butter *
- 1/2 cup water
- 1/2 cup non-skimmed milk of choice (excluding saturated fat, canned coconut milk)
- 3 cups (361 g) flour or not & # 39; s, for a whole purpose
- 1 1/4 spoon of tea a good amount of salt
- 2 take it (25 g) cane sugar
- 2 spoon of tea (6 g) Quick yeast **
Mix your dough in a small saucepan. Add non-dairy milk and water to a pan. Heat the liquid between 105-115F (if using a thermometer) or until the water is warm to the touch but do not overheat or pain when you touch your red finger. (I usually mix in butter, add liquid to a saucepan, and heat for an additional 30 minutes before the liquid is hot.
Mix flour, salt, sugar, and yeast in a large mixing bowl. Pour in wet ingredients. Mix in the spatula until you make a dough ball and stick to it.
Once there, you can knead the dough for about 5-6 minutes in a stand bowl fitted with a dough hook. (If you do this, you can also add the dough to a stand mixer, instead of mixing bowl). If you do not have a mixer mix, lightly clean the surface and knead the dough by hand for about 6-10 minutes. However, stop when the dough is too soft and complete and resistant to stretching.
Transfer the dough to a lightly greased container, once in a bowl to give it a coat. Cover the jar with the glass and allow the dough to rise for 1 hour, or until sprayed and almost doubled in size.
Heat your oven at 350F. Stir in 9 x 5 x 2 1/2 inches or 8 x 4 1/2 x 2 1/2 inches in a pan with butter vgan (or spray with oil).
Lightly apply oil to the container and then transfer to dough. Place an angle of approximately 9 inches in width and 11 inches in height. Keep it wide open. Starting from the top corner, knead the dough. You don’t want to roll too hard, but you have to create a harmony, with minimal tension on the surface. Gently fold the sides and make sure the bread straps are at the bottom of the list. The finished list should be 4 to 8 inches
Transfer to a prepared baking sheet list. Allow to rise for another 35-60 minutes (this will depend on how hot your house is), until the dough has risen about 1 1/2 inches above the edge of the kettle.
Bake the bread for 20 minutes. Transfer to the oven to check for even baking, then cook for another 15-20 minutes, or until it is slightly golden and all the lower sounds are slightly browned when baking (the center of the baking should be at least 190F if you test for thermometer).
Remove the vinegar from the pan and transfer to a cooling container. Let it cool completely before cutting and enjoying!
I wrote a lot about the comforts of baking in 2017, and when I first started exploring, there was nothing else to say to me. But I will say that, when life is most uncertain, uncertain, and unpredictable, baking bread is the act of kitchen that gives me a heart, a greater sense of knowing how to take care of myself.
I hope this bread is crisp, the aroma – and any sweet bread you make in it – will do the same for you. Good Friday, friends.
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