CCST9045 Bread

Whole Wheat Bread Yield: 16   servings Estimated Preparation Time: 30 mins Estimated Cook Time: 40 mins Estimated Total Time: 70 mins Ingredients: 4 cups (total 520g)  Whole Wheat Flour 1/2 tablespoon Salt 10-11g Instant Yeast (~1 tablespoon) 2 tablespoon honey 2 cups (total 480ml) Warm Water (~ 40-45°C) Instructions:  Add the whole wheat flour to a mixing bowl with the instant yeast and salt. Then mix   them well together.  Dissolve the honey in the warm water and add to the dry mixture.  Mix them gently until getting a sticky well combined dough.  Transfer the dough to a bowl.  Cover and leave it to rise for 20 mins.  While the dough is rising, preheat the oven to 390°F (200°C).  Let the dough to rise for about 20 mins until risen, transfer it to the loaf pan and bake it in the oven for 40 mins.  After baking, take the bread out of the oven and let it cool for 3 mins.  Unmol...

Yield: 4 servings Estimated preparation time: 1 hour and 45 minutes Estimated cooking time: 40 minutes Estimated total time: 2 hours and 30 minutes   Ingredients: ·       370g bread flour ·       240mL whole milk ·       120mL water ·       60g granulated sugar ·       7g active dry yeast ·       1 teaspoon fine sea salt ·       1 large egg (lightly whisked) ·       60g softened butter ·        H eavy cream (for brushing) Instructions: For the starter, whisk 45g bread flour, 120mL milk, and water together in a pot. Set over medium heat and stir often. Cook for about 5 minutes until the mixture has thickened to the consistency of mashed potatoes. Remove from heat and cover with plastic...

French Baguette (Crusty French Stick) Yield: 8 servings 60 1/2 inch slices Estimated Preparation Time: 2 hours Estimated Actual Cooking Time: 40 minutes Estimated Total Time Required: 3 hours Ingredients:  1.75   ounces   warm water 1 1/2   teaspoons   active dry yeast 16   ounces   bread flour 2  teaspoons  kosher salt 10   ounces   cool water   additional flour,   for dusting Instructions: Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.  Measure the bread flour into a large bowl and stir in the salt.  Make a well in the center of the flour mixture, and stir in the dissolved yeast.  Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water). Cover the bowl with plastic wrap and allow it to rest for 30 minutes.  Transfer the dough to a lightly floured wo...

White Bread Yield :                                                   4 servings Estimated Preparation Time :           2 hours 20 mins                                                              (including 2 hours proving) Estimated Cook Time :                      25-30 mins Estimated Total Time :                      2 hours 45-50 mins Ingredients : Strong white flour    ...

Butter Bun Recipe Preparation Time : 30 minutes Cooking Time : 20 minutes Yield: 8 buns Ingredients: ·       250g Bread Flour ·       25g Cake Flour ·       5g Instant Dry Yeast ·       15g Milk Powder ·       40g Caster Sugar ·       ½ tsp Salt ·       100ml Water ·       80ml Milk ·       40g Butter (softened at room temperature) ·       Whisked Egg (for brushing the dough) Procedures: 1.      Mix all ingredients except butter. Knead in butter when the ingredients come together. 2.      Roll the dough into a ball when the dough could be stretched to a thin membrane. 3.      Place the dough onto a lightly greased bowl and cover it with plas...

Mantou (Chinese Steamed Bun) Yield: 4 servings (~10-12 Mantou) Estimated Preparation Time: 2 hours Estimated Cook Time: 25 minutes Estimated Total Time: 2 hours 25 minutes Ingredients All-purpose flour 300g Sugar 30g Salt 2g Milk 180ml Instant yeast 5g Oil 10ml Instructions 1. Place the flour, instant yeast and sugar into a mixing bowl. Gently mix it. 2. Slowly add oil, salt and warm milk. Continue to knead and add milk as a dough ball is formed. If it is hard and dry, add more milk. If it is too wet and sticky, add more flour. At the end, the dough ball should be smooth, soft and non-sticky. 3. Put the dough into a flour-covered bowl, then cover it with plastic wrap or wet towel and set aside to rest. Let the dough rest for around 60 minutes or until it doubles the size, whichever earlier. 4. Place the dough on a flour-covered workstation. ...