Rosemary Ciabatta with Stout Beer Recipe on Food52. Mom's Easy Peasy Instant Naan (No yeast) Until a few years ago I could never think about cooking and involving myself in learning elaborate recipes.
I had little patience and interest towards cooking while I was younger. But I always enjoyed food with a variety of tastes and textures. My mom is a great cook and she spoilt us by cooking such wonderful food at home that I missed it a lot when I moved away from home for studies. Then there were multiple phone calls and recipe writing sessions. Half Baked Harvest. I really love homemade bread, especially this homemade naan.
I put together step by step photos and instructions for you guys, so there is really no messing up this one! There is even a video…..ok, you guys have to try this!! You won’t regret it, promise! Well, actually my mom really loves homemade bread and I love to making her happy! I think I will always love making my mom happy, whether I am nineteen or fifty (oh my gosh, I cannot even imagine). Plus, I mean homemade Naan? It’s so easy that I thought you guys would like seeing the process a little bit. Start by activating the yeast. Add the flour, baking powder and baking soda to a large bowl. Cover the dough with a damp towel or plastic wrap and let sit in a warm place for one hour. After one hour punch the dough down and divide into eight equal balls. Warm a cast iron skillet over medium-high heat (you want a hot pan). Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form.
Done! Print. Walnut & Rye Sourdough Bread. Here is an idea.
If you haven’t got any kids yet and you aren’t sure if you are ready to take care of a pet, maybe a sourdough starter is a good thing to start out with? If you nurture it right it can help you create infinite amount of breads, it can live forever (we’ve heard rumors of living sourdoughs that date back to early 1800’s), and you only need to feed it once a week. Doesn’t it sound like the perfect companion? If you don’t know what a sourdough starter (also known as Levain) is you can read all about it here. But shortly explained it is a mixture that contains a living Lactobacillus culture, which you use instead of yeast in baking.
Patricia Wells’ Instant No-Knead Dough Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 171 Save ▴ Dan Leader's 4-Hour Baguette Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 2,076 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This recipe is the aggressive, no-more-excuses shove that you need to start baking your own bread. Makes 3 baguettes 1 1/2 cups (12 ounces) tap water, heated to 115° F 1 teaspoon (1/8 ounce) active dry yeast 3 1/4 cups (14 2/3 ounces) all-purpose flour 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume) Canola oil, for greasing bowl 1/2 cup ice cubes Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes.
Homemade Bagels Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 609 Save ▴ The Workhorse Loaf: Simple Crusty White Bread Recipe. Rye Flour Sourdough Starter Recipe. Undefined The Bread Bakers Forum This starter is begun with rye flour because rye ferments very easily and is an easier starter to get going than a wheat starter.
When I first made it, it had a bubble or two within a couple hours. It is about as fool-proof a recipe for starter a new starter as you will find. The procedure is to start it with rye flour, then transform it by changing what you feed it. Phase 1 - Combine 2 oz organic rye flour (room temp) with 4 oz spring water in a clear container. Phase 2 - Stir the culture down, notice how soupy it's become. Phase 3 - The culture should now have a pronounced, sour, fruity taste and smell, it should not taste musty or bitter (if it does, discard and start again, paying close attention to the temperature of the culture at all times). Refresh it again, setting up a maintenance level of 12 oz of starter. A strong mother will double in 8-12 hours. How to Make a Sourdough Starter.