All we need to make bread is flour, salt, water and yeast. But yet, here were are creating numerous recipes of the same. But show me a single loaf of bread that is sold in stores that has just these 3 ingredients (if you leave out the water as one). You will not find it.
I was looking at the awesome pinterest and I found a post about ready refrigerator bread dough. The lady who writes that blog had made it a point to make this every week and leave it in the refrigerator. Whenever she needs some rolls or bread, she would take part of the dough and bake. I halved the recipe and here it is. For some reason, I cannot get that site whatever I search for. I will update the post when I get that site. It has awesome DIY mix recipes from taco seasoning to cookie mixes.
One Year Back - Chickpeas and Cucumber Salad with Mint and garlic dressing
Two Years Back - Baby Shower Cake
Three Years Back - Quinoa Chickpeas Pulav
Ingredients:
All purpose flour - 3 1/4 cups
Salt - 1 1/2 tsp
Active dry yeast - 2 1/4 tsp
Warm water - 1 1/2 cups
Method:
In a bowl whisk together all the dry ingredients. Slowly pour the water and with a strong wooden spoon, mix everything until no dry flour is remaining. Cover loosely with a lid and let it sit at room temperature for 30 minutes. Cover the lid tightly and keep in refrigerator for 8 hours or overnight. Dough can be stored in the refrigerator for up to 3 days.
To bake:
Remove the dough from the refrigerator and let it sit at the room temperature for 30 minutes. Flour a parchment paper generously. Using flour to prevent sticking, try to make the dough into a ball (you could plop them into a pan instead too). It is hard to smooth this dough unless you add more flour which will make it a tough bread. Shape into a ball (as nicely as you can manage) and let it rise for 30 minutes covered.
Preheat the oven to 450 F. Slash the dough (I have done a very bad job of slashing here). Bake the bread for 30 - 35 minutes till brown. Cool on the wire rack completely before slicing.
Enjoy.
I was looking at the awesome pinterest and I found a post about ready refrigerator bread dough. The lady who writes that blog had made it a point to make this every week and leave it in the refrigerator. Whenever she needs some rolls or bread, she would take part of the dough and bake. I halved the recipe and here it is. For some reason, I cannot get that site whatever I search for. I will update the post when I get that site. It has awesome DIY mix recipes from taco seasoning to cookie mixes.
Two Years Back - Baby Shower Cake
Three Years Back - Quinoa Chickpeas Pulav
Ingredients:
All purpose flour - 3 1/4 cups
Salt - 1 1/2 tsp
Active dry yeast - 2 1/4 tsp
Warm water - 1 1/2 cups
Method:
In a bowl whisk together all the dry ingredients. Slowly pour the water and with a strong wooden spoon, mix everything until no dry flour is remaining. Cover loosely with a lid and let it sit at room temperature for 30 minutes. Cover the lid tightly and keep in refrigerator for 8 hours or overnight. Dough can be stored in the refrigerator for up to 3 days.
To bake:
Remove the dough from the refrigerator and let it sit at the room temperature for 30 minutes. Flour a parchment paper generously. Using flour to prevent sticking, try to make the dough into a ball (you could plop them into a pan instead too). It is hard to smooth this dough unless you add more flour which will make it a tough bread. Shape into a ball (as nicely as you can manage) and let it rise for 30 minutes covered.
Preheat the oven to 450 F. Slash the dough (I have done a very bad job of slashing here). Bake the bread for 30 - 35 minutes till brown. Cool on the wire rack completely before slicing.
Enjoy.
That definitely sounds like a very easy and convenient bread recipe to bake.
ReplyDeleteCan I use whole wheat? Would love to make it, sounds really convenient, but I don't eat all purpose flour.
ReplyDeleteYes. You might need a little more water say 2 TBSP in that case.
DeleteThis surely sounds such an easy one to make...I will make this soon..
ReplyDelete