Basic definitions:
Yeast:
· This is a fungus that feeds on sugar and is used to make bread rise.
Examples of yeast:
1. Dry yeast,
2. Fresh yeast,
3. Moist yeast,
4. Instant yeast,
5. Active yeast.
Flour:
· A fine, powdery food item, used mainly in baking.
Examples of Flour:
1. Nutty wheat,
2. Bran,
3. Self raising,
4. White bread,
5. Brown bread,
6. Honey wheat
7. Whole wheat.
Basic bread dough. (Recipe 1)
Ingredients
- 1/2 cup warm water
- 3 teaspoons dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups high gluten flour
- 4 tablespoons extra-virgin olive oil
Directions
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.
Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogeneous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.
Dough is now ready for use.
Master bread recipe (recipe 2)
6 to 6-1/2 C. all-purpose or bread flour
3 T. sugar
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
2 t. salt
1-1/2 C. water
1/2 C. milk
2 T. butter
Grease large bowl. Flour bread board. In another large bowl, combine 2-1/2 C. flour, sugar, undisclosed yeast, and salt with wire whip. Heat water, milk, and butter until very warm (120 to 130 degrees F.) and white bubbles form around the edges. Gradually add to dry ingredients. With electric mixer, beat at medium speed for 2 minutes. Scrape bowl occasionally. Add 1/2 C. flour; beat at high for 2 minutes, scraping occasionally. With a wooden spoon, stir in enough* remaining flour to make soft dough.
Knead on prepared bread board until smooth and elastic, about 8 to 10 minutes.
If using dough immediately, place in greased bowl, turning to grease top. Cover with lightly greased plastic wrap. Allow to rise in warm, draft-free place until doubled in size for about 30 to 60 minutes. (I use the oven with only the light turned-on. Be sure to remove dough before preheating oven.) If using Rapid Rise Yeast, cover kneaded dough and let rest on lightly floured board, instead of putting it in a greased bowl, for 10 minutes.)
Dough may be frozen after kneading. Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the counter top for 4 to 9 hours.
Shape, let rise, and bake according to one of the following preparations.
Chicken Baked in Bread Dough (Bread recipe3)
Ingredients:
- 1 free-range chicken
- 1 whole lemon
For the dough:
- 1 t sugar
- 1 x10g sachet dried yeast
- 1/3 cup lukewarm water, plus extra if necessary
- 400g flour
- 1t salt
- 60g butter
- 2 free-range eggs
- sunflower oil for brushing
For the Herb Butter:
- Mix together a small handful of fresh mixed herbs, including tarragon, 1 large knob of butter, 1 T lemon juice, sea salt flakes and freshly ground black pepper, 1 t lemon zest, 3 cloves garlic, finely chopped.
Preheat oven to 180 degrees Celsius. Separate the skin from the body of the chicken and push the herb butter underneath. Stuff the body cavity with the lemon. Roll out your dough into a circle 1cm thick and 45 cm across. Place the chicken on top, then wrap the dough around it and seal the edges. Transfer to an oven dish and bake for 1 .5 to 2 hours, or until the bread is crisp and the chicken cooked. To check insert a knife into the chicken – it should come out piping hot. Serve the chicken with the crisp bread and roast vegetables topped with feta.
