Part 3 (1/2)

Heed the directions to pre-soak dried fruits, seeds, etc., as they will otherwise hydrate using moisture in the dough.

Wrong flour was used.

When bread flour is called for, it is needed to provide proper structure and in some cases to prevent a crumbly texture.

Measurements were off, proportion of white wheat flour or bread flour was too low.

Wheat flours develop the gluten that keeps breads from being crumbly, so don't arbitrarily subst.i.tute other kinds of flour.

Loaf Is Misshapen Loaf was not slashed as directed.

Not all breads require slas.h.i.+ng, but for some it's very important: This step encourages the loaf to expand fully and the crust to split attractively, rather than in an unpredictable ”blow-out” fas.h.i.+on.

Wrong size pan was used.

A too-small pan can cause the loaf to hang over the sides or look lopsided. A too-large pan can yield a flat or skimpy- looking loaf.

Chapter 3: Easiest Ever Yeast Breads.

The recipes in this chapter are so easy I could have called them beginner breads. I didn't, though, because I don't want experienced bakers to skip them or dismiss them as unsophisticated or beneath consideration. They are neither! As the results that come from your oven will unequivocally prove, a few uncomplicated, ha.s.sle-free steps can produce breads with superb flavor and texture and plenty of eye appeal. called them beginner breads. I didn't, though, because I don't want experienced bakers to skip them or dismiss them as unsophisticated or beneath consideration. They are neither! As the results that come from your oven will unequivocally prove, a few uncomplicated, ha.s.sle-free steps can produce breads with superb flavor and texture and plenty of eye appeal.

How is it possible to eliminate all the traditional fussing and fiddling from yeast baking without sacrificing quality? The Kneadlessly Simple Kneadlessly Simple method just builds in time for the naturally occurring chemical processes that we now know develop both flavor and gluten in yeast dough to proceed uninterrupted. In other words, this approach just lets nature take its course and do the kneading and flavor enhancing for us. method just builds in time for the naturally occurring chemical processes that we now know develop both flavor and gluten in yeast dough to proceed uninterrupted. In other words, this approach just lets nature take its course and do the kneading and flavor enhancing for us.

Since none of the recipes in this book require kneading, there are other things that earn the ones in this chapter the ”Easiest Ever” designation: They require no hand-shaping and involve no time-consuming or tricky steps.

They call for few ingredients-usually only a couple beyond the essential flour, water, yeast, and salt.

They are especially convenient: All or most ingredients are added before the first rise.

Easy White Bread Loaves KS QuotientSuper Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.

If you love love fresh, homemade yeast bread, but think of it as complicated or labor-intensive to prepare, please go to your kitchen and try this recipe! You'll create light, attractive, traditional-style white bread with excellent flavor, while skipping all the traditional usual work-no yeast proofing, kneading, hand-shaping, or muss and fuss. And, like all the other recipes in fresh, homemade yeast bread, but think of it as complicated or labor-intensive to prepare, please go to your kitchen and try this recipe! You'll create light, attractive, traditional-style white bread with excellent flavor, while skipping all the traditional usual work-no yeast proofing, kneading, hand-shaping, or muss and fuss. And, like all the other recipes in Kneadlessly Simple Kneadlessly Simple, this one requires no bread machine, heavy-duty mixer, food processor, or other special equipment.

Simply stir the ingredients together in a big bowl and slip it into the refrigerator to chill for a couple hours. Then, leave it on the counter to rise all day or all night. This long, slow rise is key: It develops superior flavor and ”micro-kneads” the dough so you can skip this formerly essential step. Last, simply stir the dough again; turn it out into two loaf pans; let rise, and bake.

Your reward? Two large, fine-textured loaves perfect for sandwiches, toast, or eating plain. Or, if you prefer, use half of this versatile dough for an everyday white loaf, and quickly turn the second half into a dozen large, lusciously decadent yet easy sticky buns (see Easy Cinnamon Sticky Buns Easy Cinnamon Sticky Buns and and Good and Easy Pecan Sticky Buns (or Saucy Maple-b.u.t.ter Sticky Buns) Good and Easy Pecan Sticky Buns (or Saucy Maple-b.u.t.ter Sticky Buns)).

Yield: 2 medium loaves, 12 to 14 slices each6 cups (32.5 ounces) unbleached white bread flour, plus more as needed3 tablespoons granulated sugar1 tablespoon table salt1 teaspoon instant, fast-rising, or bread machine yeast1/3 cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough tops and baking pans2 cups ice water, plus more if neededFirst Rise In a very large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In a medium bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides until thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature (about 70F) for 15 to 20 hours. If convenient, stir the dough about halfway through the rise. In a very large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In a medium bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides until thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature (about 70F) for 15 to 20 hours. If convenient, stir the dough about halfway through the rise.

Second Rise Vigorously stir the dough, adding more flour if necessary to yield very stiff consistency. Using well-oiled kitchen shears or a serrated knife, cut it in half, placing the portions in 2 well-greased 8 x 4-inch loaf pans. Smooth and press the dough into the pans using a well-oiled rubber spatula or your fingertips. Evenly brush or spray the dough tops with oil. Make a -inch deep slash lengthwise down the center of each loaf. Tightly cover the pans with nonstick spray-coated plastic wrap. Vigorously stir the dough, adding more flour if necessary to yield very stiff consistency. Using well-oiled kitchen shears or a serrated knife, cut it in half, placing the portions in 2 well-greased 8 x 4-inch loaf pans. Smooth and press the dough into the pans using a well-oiled rubber spatula or your fingertips. Evenly brush or spray the dough tops with oil. Make a -inch deep slash lengthwise down the center of each loaf. Tightly cover the pans with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove the plastic and continue until the dough reaches inch above the pan rims. Dust each loaf evenly with 1 tablespoon flour. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove the plastic and continue until the dough reaches inch above the pan rims. Dust each loaf evenly with 1 tablespoon flour.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven and preheat to 425F. 15 minutes before baking time, place a rack in the lower third of the oven and preheat to 425F.

Baking Reduce the oven temperature to 400F. Bake for 35 to 45 minutes, until the tops are nicely browned. If necessary to prevent over-browning, cover the tops with foil. Bake for 15 to 25 minutes longer, until the tops are well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes longer to ensure the centers are baked through. Cool in the pans on a wire rack for 10 minutes, then turn out the loaves onto racks and cool thoroughly. Reduce the oven temperature to 400F. Bake for 35 to 45 minutes, until the tops are nicely browned. If necessary to prevent over-browning, cover the tops with foil. Bake for 15 to 25 minutes longer, until the tops are well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes longer to ensure the centers are baked through. Cool in the pans on a wire rack for 10 minutes, then turn out the loaves onto racks and cool thoroughly.

Serving and StoringCool thoroughly before slicing or storing. Store airtight in plastic bags or wrapped in aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Crusty White Peasant-Style Pot Bread KS Quotient Super Easy: Fuss-free ingredients, added all at once. No hand-shaping. Super Easy: Fuss-free ingredients, added all at once. No hand-shaping.

Pot boules-round, peasant-style breads simply popped in a st.u.r.dy, lidded pot and baked-are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully, and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a mini-oven.) As an added bonus, the loaves need no hand-shaping because the dough just conforms to the container shape as it expands.

Like the basic black dress, this basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust, and deep sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.