My bread baking friends suggested I jump over to a news article and check out a recipe. Dan's Easy Yeast Bread was the page they were referring to since it appears to be an "odd method" of baking a loaf. And they were right...it is different than any other method I have experienced. The results were incredible! I hope you enjoy the ease of this recipe and try it. A novice bread baker will have great results on their first try!
I recopied the recipe for NYC format. Enjoy!!
@@@@@ Now You're Cooking! Export Format
Sour Cream Easy Yeast Bread
Breads
2/3 c cold water
1/2 c boiling water
2 tb orange juice
2 ts salt
2 ts sugar
1/2 c sour cream
2 ts instant yeast
4 1/2 c flour
Or:
4 1/2 c whole wheat flour
NOTE: Use 2 tablespoons orange juice IF using whole wheat flour!
Combine the cold water, boiling water, salt, and sugar in a mixing bowl. Stir in the sour cream, then the yeast. Stir in the flour. The dough may seem quite dry at first; work it with your hands to bring it together.
Let the dough rest, covered, for 10 minutes.
Knead the dough, on a lightly oiled counter or right in the bowl, for 10 to 20 seconds. If you're kneading in the bowl, just push it vigorously against the sides of the bowl. Cover the bowl, and let the dough rest for 10 minutes, then knead it again for 10 to 20 seconds. Repeat the process once more; you will have kneaded the dough three times.
Cover the bowl, and let the dough rise for 1 hour.
Gently deflate the dough, and place it in a lightly greased 9' x 5' loaf pan. Cover the pan, and let the dough rise until it's crowned about 1' over the rim of the pan; this should take about an hour. Towards the end of the rising time, preheat the oven to 375°F.
Uncover the bread, and bake it for 40 to 45 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers about 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired, for a soft, buttery crust. Let the bread cool completely before slicing.
Store the bread well wrapped, at room temperature.
Source: Dan Lepard
Yield: one loaf
** Exported from Now You're Cooking! v5.87 **
Sour Cream Easy Yeast Bread
Breads
2/3 c cold water
1/2 c boiling water
2 tb orange juice
2 ts salt
2 ts sugar
1/2 c sour cream
2 ts instant yeast
4 1/2 c flour
Or:
4 1/2 c whole wheat flour
NOTE: Use 2 tablespoons orange juice IF using whole wheat flour!
Combine the cold water, boiling water, salt, and sugar in a mixing bowl. Stir in the sour cream, then the yeast. Stir in the flour. The dough may seem quite dry at first; work it with your hands to bring it together.
Let the dough rest, covered, for 10 minutes.
Knead the dough, on a lightly oiled counter or right in the bowl, for 10 to 20 seconds. If you're kneading in the bowl, just push it vigorously against the sides of the bowl. Cover the bowl, and let the dough rest for 10 minutes, then knead it again for 10 to 20 seconds. Repeat the process once more; you will have kneaded the dough three times.
Cover the bowl, and let the dough rise for 1 hour.
Gently deflate the dough, and place it in a lightly greased 9' x 5' loaf pan. Cover the pan, and let the dough rise until it's crowned about 1' over the rim of the pan; this should take about an hour. Towards the end of the rising time, preheat the oven to 375°F.
Uncover the bread, and bake it for 40 to 45 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers about 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired, for a soft, buttery crust. Let the bread cool completely before slicing.
Store the bread well wrapped, at room temperature.
Source: Dan Lepard
Yield: one loaf
** Exported from Now You're Cooking! v5.87 **
 |
| Ready for Butter!! Enjoy. |
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