Howcast

How to Make Amish Friendship Bread

Howcast — Fri, 07 Jan 2011 10:45:55 +0000

Instructions

Step 1: Get starter Make an Amish Friendship Bread starter, or get one from another baker.
Step 2: Knead the starter and add ingredients Knead the bag of starter once a day on the second, third, fourth, and fifth days after you make or get it. On the sixth day, open the bag and add 1 cup each of the flour, sugar, and milk. Then reseal the bag and knead it to mix everything together.
Step 3: Knead again Knead the mixture in the bag twice a day on the seventh, eighth, and ninth days. On the 10th day, transfer the mixture to a ceramic, wooden, or plastic bowl and add another cup each of flour, sugar, and milk. Mix it up with a non-metal utensil and divide it into three equal batches, sealing two in separate plastic bags to give to friends.
Step 4: Add oil, eggs, milk, and vanilla Preheat your oven to 330 degrees Fahrenheit and add the oil, eggs, the remaining 1/2 cup milk, and vanilla extract to the bowl. Mix it thoroughly and set the bowl aside.
TIP: Instead of 1 cup oil, you can use 1/2 cup oil and 1/2 cup applesauce.
Step 5: Mix the batter Mix the remaining flour, 1 cup of sugar, the baking powder, 2 teaspoons of cinnamon, the salt, baking soda, pudding, and nuts in a separate, non-metallic bowl. Add the mixture to the starter, stir it until everything is combined, and then divide it between the two loaf pans.
TIP: You can substitute almonds for walnuts.
Step 6: Sprinkle cinnamon and sugar over batter Mix the remaining sugar and cinnamon and sprinkle it evenly over the batter. Transfer the pans to the oven and bake the bread for one hour. Let the loaves cool for 15 minutes, remove them from the pans, and enjoy your Amish friendship bread.
FACT: Amish children speak only Dutch until they learn English in school.

You Will Need

Starter
4 c. all-purpose flour
3 3/4 c. sugar
2 1/2 c. milk
1 c. vegetable oil
3 large eggs
1 tsp. vanilla extract
1 1/2 tbsp. baking powder
4 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
3.4-oz. package instant vanilla pudding
1 c. chopped walnuts
Non-metallic bowls and utensils
Resealable plastic bags
2 8 x 4 x 2 1/2-in. loaf pans
Almonds (optional)

How to Let Dough Rise

Howcast — Thu, 06 Jan 2011 15:15:37 +0000

Instructions

Step 1: Make a ball, oil it, put in a bowl Round off your dough — form it into a ball — and place the ball in an oiled bowl. Then oil the dough ball and cover the bowl with plastic wrap.
TIP: Spray the inside of the plastic wrap with nonstick cooking spray or oil before covering the bowl.
Step 2: Wait for first rise Place the bowl in a warm, draft-free location — between 75 and 85 degrees Fahrenheit is ideal. Wait for the dough to double in size, about an hour to an hour and a half. Test it for doneness by using 2 fingers to poke the ball. If the indentation sticks, the dough is ready.
Step 3: Punch it down Punch the dough down: Use your hands to push all of the air out of the dough. This lets out some of the carbon dioxide made by the yeast, relaxes the gluten, and equalizes the temperature.
Step 4: Allow a second proof Sprinkle flour over your work surface and gently knead the dough. Then shape it and place it on a baking sheet, letting it rise again until it nearly doubles in size again. It won’t take as long the second time, and the dough may not fully double in size.
Step 5: Bake the dough Bake your dough following your recipe instructions. You’ll know it’s done when the crust is golden brown and, when you tap on it, the tap sounds hollow.
FACT: Yeast are unicellular fungi that produce carbon dioxide by fermenting sugars present in flour or added to dough.

You Will Need

Dough
Cooking oil
Bowl
Plastic wrap
Warm
draft-free location
Baking sheet
Nonstick cooking spray (optional)

How to Make Zucchini Bread

Howcast — Wed, 08 Dec 2010 11:45:50 +0000

Instructions

Step 1: Preheat the oven Preheat the oven to 325 degrees Fahrenheit.
TIP: To avoid sticky bread, line the pans with parchment paper after spraying and spray the parchment paper.
Step 2: Mix dry ingredients Mix together the flour, salt, baking powder, baking soda, cinnamon, and allspice in a large bowl.
Step 3: Prepare the wet ingredients Prepare the wet ingredients by mixing together the sugar, vegetable oil, eggs, and vanilla in a separate large mixing bowl.
TIP: To add a little zest to your bread, add a 2 teaspoons of grated lemon peel.
Step 4: Mix wet and dry ingredients Add the dry ingredients to the wet ingredients and mix well. Stir the nuts and zucchini into the mix.
Step 5: Pour batter into pans and cook Pour the mixture into the pans and bake for 40 to 60 minutes or until the middle is completely cooked.
Step 6: Allow bread to cool Allow the bread to cool for 10 to 20 minutes before eating. Once the bread has cooled, you can sink your teeth into this veggie treat!
FACT: As of 2008, the longest pita bread in the world came from Qatar, measuring over 421 feet in length.

You Will Need

Nonstick cooking spray
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground allspice
2 c. sugar
1 c. vegetable oil
3 eggs
1 tbsp. vanilla extract
1 c. chopped walnuts
2 c. grated zucchini
Equipment:
2 loaf pans
Parchment paper (optional)
2 tsp. grated lemon peel (optional)

How to Make Flatbreads

Howcast — Thu, 09 Sep 2010 10:49:14 +0000

Instructions

Step 1: Combine yeast and water Combine the yeast and water in a mixing bowl. Let the mix stand for five minutes — until it’s foamy.
Step 2: Mix in oil, sugar, salt Add the oil, sugar, and salt to the yeast and water and mix everything at medium speed in the mixer using the dough hook.
Step 3: Add the flour Reduce the mixer speed to low and add the flour a little bit at a time until the dough comes together.
Step 4: Knead dough Place the dough on a lightly floured work surface and knead it until it’s smooth and elastic-like — for 10 to 15 minutes.
Step 5: Refrigerate Transfer the dough to an oiled bowl and cover the bowl with plastic wrap. Refrigerate the dough for at least four hours.
TIP: You can make the dough and then refrigerate it overnight.
Step 6: Prepare to bake Take the dough out of the refrigerator and bring it to room temperature. Preheat your oven to 500 degrees Fahrenheit and place the pizza stone on the floor of the oven.
Step 7: Form the bread Portion the dough into four equal pieces and stretch each piece into 14-by-7-inch rectangles. Place the rectangles on parchment paper.
Step 8: Bake Slide the parchment with the dough onto the pizza stone. Bake the flatbreads for 10 to 12 minutes — until they are golden brown. Allow them to cool and then enjoy your delicious flatbreads.
FACT: Yeast is a live, single-celled fungus.

You Will Need

1 3/4 tsp. dry active yeast
2 c. warm water
2 tbsp. extra-virgin olive oil
plus more for greasing
1 tbsp. sugar
1 tsp. coarse salt
4 1/2 c. bread flour
plus more for dusting
Equipment:
Mixer with a dough hook
Pizza stone
Parchment paper

How to Make Challah Bread

Howcast — Sun, 25 Oct 2009 04:04:21 +0000

Instructions

Step 1: Mix yeast and water Mix the warm water, 1/4 cup of flour, and the yeast together in a large bowl, and let it stand for 10 to 20 minutes, until it begins to foam and puff up.
Step 2: Beat in sugar, oil, eggs, and salt Whisk in the sugar, oil, three eggs, and salt.
TIP: You can substitute ¼ cup honey for the sugar.
Step 3: Add the flour Add in the rest of the flour 1 cup at a time, kneading it in with your hands once the mixture thickens. Knead for about five minutes until smooth, adding flour if it’s too sticky. Put the dough in a clean bowl, cover it with plastic wrap, and let it rise until the dough has doubled in size, about two hours.
Step 4: Punch it Punch the dough down and transfer it to a lightly-floured surface. Knead for about five minutes, adding flour if needed.
Step 5: Make a braid Divide the dough into three equal parts and roll each piece into an approximately 9-inch long rope. Braid the three ropes together, and pinch the ends together to seal.
Step 6: Let it sit Put the braid on a greased baking sheet, cover with a dishcloth, and let it rise until it has doubled in size. The dough should stay dented when you poke it, instead of springing back into place.
Step 7: Preheat oven Preheat the oven to 325 degrees Fahrenheit. Beat the remaining egg and brush it on the top of the braid. Sprinkle with poppy seeds if you like.
Step 8: Bake Bake for 30 to 40 minutes until bread is golden brown. Test for doneness by taking it out of the oven and rapping it on the bottom with your knuckles; if it sounds hollow, it’s ready.
TIP: If the top is browning too fast, tent it with foil.
Step 9: Enjoy! Cool at least one hour before slicing. If you have any left over, use it for French toast in the morning!
FACT: Challah loaves are shaped into spirals for the celebration of the Jewish New Year.

You Will Need

1 u00bc c. warm water
3 u00bd c. flour
2 tsp. active dry yeast
1/3 c. sugar
u00bc c. vegetable oil
4 eggs
1 tsp. salt
Honey (optional)
1 tbsp. poppy seeds (optional)

How to Make San Francisco Sourdough Bread

Howcast — Fri, 23 Oct 2009 04:01:24 +0000

Instructions

Step 1: Make the starter Make the sourdough starter by stirring 2 tablespoons of active dry yeast, 1/2 tablespoon of sugar, and the all-purpose flour into 2 cups of warm water. Cover with plastic wrap and let it rest at room temperature for two days.
Step 2: Combine ingredients In a large bowl, combine 1 cup of bread flour, the remaining sugar, the salt, and the package of yeast. Stir in the milk and butter; then stir in 1 1/2 cups of your starter.
Step 3: Mix in flour Mix in the remaining bread flour gradually. Add more if the dough is too sticky.
Step 4: Knead the dough Turn the dough onto a floured board and knead it for 10 minutes.
TIP: You can also knead the dough in a stand mixer or bread machine.
Step 5: Let rise Place the dough in a lightly oiled bowl, turning the dough around a few times to coat. Cover with a dishcloth or plastic wrap and let it rise until it doubles in volume, one to two hours.
Step 6: Punch down Punch down the dough and then let it rest for 15 minutes before shaping it into two loaves. Place them on a greased baking sheet dusted with coarsely ground cornmeal and let rise until it doubles again, about another hour.
Step 7: Bake Preheat oven to 375 degrees Fahrenheit. Just before you’re ready to put in the loaves, gently make 1/4-inch-deep slashes on the top with a sharp knife. If it’s a round loaf, make two horizontal and two vertical slashes in a tic-tac-toe pattern. For an oblong loaf, make a few horizontal slits or one long vertical one.
TIP: Dipping the knife in cold water before each slash keeps the dough from sticking to it.
Step 8: Make egg wash Beat an egg with one tablespoon of water and gently brush it over the top of the loaves. Bake until golden brown, about 30 minutes.
FACT: The Ancient Egyptians made sourdough bread as early as 1500 BC.

You Will Need

One u00bc-ounce package
plus one tablespoon of active dry yeast
3 u00bd tbsp. sugar
divided
1 c. all-purpose flour
2 c. warm water
4 u00be c. bread flour
divided
2 u00bd tsp. salt
1 c. warm milk
2 tbsp. butter
softened
Olive oil
Cornmeal
1 extra large egg
1 tbsp. water
A stand mixer or bread machine (optional)

How to Make Easy Cornbread

Howcast — Mon, 19 Oct 2009 04:02:05 +0000

Instructions

Step 1: Preheat oven Preheat the oven to 400 degrees Fahrenheit and grease an 8-inch square or round baking pan.
Step 2: Mix dry ingredients Mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
Step 3: Whisk the buttermilk In a separate bowl, whisk together the buttermilk, eggs, and butter.
TIP: Throw in fresh corn kernels, or canned, drained ones, if you like.
Step 4: Mix batter Pour the wet ingredients into the bowl with the dry ingredients, and mix until the batter is moist and lumpy.
Step 5: Bake Pour the batter into the pan and bake it until the toothpick stuck in the center comes out clean, about 25 minutes.
Step 6: Cool it Let it cool about 10 minutes before removing it from the pan and letting it cool completely on a rack.
FACT: South Pittsburg, Tennessee is the “Cornbread Capital of the World.”

You Will Need

1 c. all-purpose flour
2/3 c. yellow cornmeal
1 tsp. baking powder
u00bd tsp. baking soda
1 tsp. salt
1/3 c. sugar
1 c. well-shaken buttermilk
2 large eggs
1 stick unsalted butter
melted and cooled
An 8-inch square or round baking pan
A cooling rack
u00bd to 1 c. fresh corn kernels or canned kernels
drained & rinsed (optional)

How to Make Multigrain Bread

Howcast — Sun, 18 Oct 2009 04:06:10 +0000

Instructions

Step 1: Mix cereal and water Put the cereal in a large bowl, stir in the boiling water, and let it sit for 20 minutes.
Step 2: Add the yeast Add the yeast and stir until it’s dissolved. Let it stand for a few minutes until the yeast begins to foam.
Step 3: Add some bread flour Add one cup of the bread flour, and the oil, honey, and salt and stir until smooth.
Step 4: Add the rest of the flour Gradually stir in the rest of the flour, both bread and whole wheat, until you have a moist dough. If needed, add more bread flour until the consistency is right. Cover the bowl with a clean dishcloth and let it sit for 15 minutes.
Step 5: Knead the dough Put the dough on a lightly floured surface and knead it for about 10 minutes, until it’s smooth.
TIP: Add a little more bread flour if it’s too sticky.
Step 6: Put dough in an oiled bowl Put the dough in a large, lightly oiled bowl, turning it until it’s covered with oil. Cover with a dishcloth and let it rise until it doubles in size, about one hour.
Step 7: Punch it Punch the dough down and put it on a lightly floured surface. Knead it for about five minutes; then shape into a loaf.
Step 8: Sprinkle the seeds If you’re using the seeds, sprinkle half of them on an ungreased baking sheet and put the loaf on top of them. Cover with a dishtowel and let rise until it’s almost doubled, about 40 minutes.
TIP: The dough is the correct consistency if it remains dented when poked, rather than filling in.
Step 9: Preheat oven Preheat oven to 425 degrees, with a pan on the lower rack. Brush or spritz the loaf with cool water, sprinkle on the remaining seeds, and make three ¼-inch-deep slashes on top with a sharp knife.
TIP: If you have a baking stone, preheat that and bake your loaf on it.
Step 10: Bake the bread When the oven is hot, pour two cups of tepid water into the pan and place the bread on the rack above it. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
FACT: Store-bought multigrain bread is not considered whole grain unless it lists whole wheat or another whole grain flour as the main ingredient.

You Will Need

2/3 c. multigrain cereal
1 u00be c. boiling water
2 u00bc tsp. active dry yeast
2 u00bd c. bread flour
2 tbsp. olive oil
1 tbsp. sugar
1 u00bd tsp. salt
1 u00bd c. whole wheat flour
2 c. water
2 tsp. each sesame
flax
and poppy seeds (optional)
A baking stone (optional)

How to Make a French Baguette

Howcast — Sat, 17 Oct 2009 04:05:26 +0000

Instructions

Step 1: Mix the flour and salt Mix the flour and salt in a medium-size bowl.
Step 2: Combine yeast and water Put the yeast, water, and half the flour mixture in a large bowl and mix it together with your hands until it’s doughy. Cover with a clean dishcloth and let it sit at room temperature for three hours, until it more than doubles in size.
Step 3: Add remaining flour Using your hands, mix the remaining flour mixture into the dough.
Step 4: Knead it Transfer the dough to a lightly floured surface and knead it for about 10 minutes.
Step 5: Oil a bowl Place the dough in a large, lightly-oiled bowl, turning the dough around in the bowl so it gets covered with oil. Cover with a dishcloth and let it sit for another hour. It should nearly double in size.
Step 6: Preheat oven Preheat the oven to 450 degrees Fahrenheit and knead the dough one more time for about five minutes before dividing it into three parts. Roll each part into a long baguette with your hands, and let them rise in a warm, draft-free spot, for another half hour.
TIP: If you have a baking stone, put that in the oven to preheat.
Step 7: Slash and moisten Make four lengthwise slashes on top of the loaf with a sharp knife, going no deeper than ¼ inch. Lightly spritz or brush the top with cool water. If you’re not using the baking stone, cover an upside-down baking sheet with parchment paper and sprinkle it with cornmeal.
Step 8: Bake Place a medium-size bowl filled halfway with water on the bottom rack of the oven. Bake the baguettes in the middle of the oven on the baking stone or sheet. Remove the bowl after 15 minutes. Continue baking the bread until golden, 20 to 30 minutes total.
Step 9: Get it while it’s hot! Take the bread off the stone or pan and turn it upside down on the upper oven rack. Bake five minutes longer. Eat some while it’s still warm.
FACT: The CEO of one of France’s most famous bakeries, Poilane, is the granddaughter of the founder and took over the company at 19 years old.

You Will Need

4 c. unbleached all-purpose flour
u00bd tsp. salt
1 tbsp. active dry yeast
2 c. warm water
A couple of tablespoons of oil
Cornmeal
A bowl of water
A baking sheet
Parchment paper
A baking stone (optional)

How to Make Banana Bread

Howcast — Thu, 15 Oct 2009 04:04:59 +0000

Instructions

Step 1: Preheat oven Preheat oven to 350 degrees Fahrenheit. Grease and flour the loaf pan.
Step 2: Sift ingredients Sift the flour, baking soda, and salt into a bowl.
TIP: Add a pinch of cinnamon if you like.
Step 3: Beat the eggs Beat the eggs and sugar with an electric mixer or whisk on medium until well blended, about six minutes.
Step 4: Add the oil Gradually mix in the oil, and then the bananas and vanilla.
Step 5: Fold in flour Fold in the sifted flour mixture with a wooden spoon.
TIP: Add walnuts or chocolate chips, or a combination of both, if you like.
Step 6: Bake Pour into the loaf pan and bake until a toothpick stuck in the center comes out clean, an hour to an hour and 15 minutes.
Step 7: Let it cool Let it cool for 10 minutes before removing from pan and cooling completely on a rack.
FACT: A cluster of bananas is called a hand, and consists of 10 to 20 bananas, which are known as fingers.

You Will Need

1u00bd c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
u00bc tsp. salt
2 large eggs
1 c. sugar
u00bd c. vegetable oil
3 to 4 bananas
mashed (1u00bd cups)
1 tsp. vanilla
A metal loaf pan
A cooling rack
A pinch of cinnamon (optional)
u00be c. walnuts (optional)
u00be c. chocolate chips (optional)

How to Make Biscuits

Howcast — Wed, 07 Oct 2009 04:05:32 +0000

Instructions

Step 1: Preheat oven Preheat the oven to 425 degrees Fahrenheit.
Step 2: Mix dry ingredients Mix the flour, sugar, baking powder, salt, and baking soda in a large bowl.
Step 3: Add butter Mix the butter pieces into the flour mixture with your fingers until the texture is coarse.
Step 4: Add buttermilk Stir in the buttermilk with a fork until the mixture is a moist, sticky dough.
Step 5: Knead the dough Turn the dough onto a flat, lightly floured surface and knead it gently a few times. Then, flatten it with your hands and a lightly floured rolling pin until it’s an even half-inch thick.
Step 6: Cut out rounds Using a lightly floured biscuit cutter, cut out as many rounds as you can. Put them on an ungreased baking sheet, spaced two inches apart. Then re-knead the leftover dough so you can squeeze out a few more.
TIP: If you don’t care about uniformity, just cut out rectangular sections of the dough with a floured knife.
Step 7: Glaze the tops Brush the tops of the biscuits lightly with the beaten egg.
Step 8: Bake Bake until golden brown on top, about 15 minutes. Serve warm with lots of butter!
FACT: In England, “biscuit” refers to a cookie, not a bread roll.

You Will Need

3 c. all-purpose flour
1u00bd tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
u00bd tbsp. salt
u00bd tsp. baking soda
1u00bd sticks chilled unsalted butter
cut into u00bc-inch pieces
1u00bc c. cold
well-shaken buttermilk
1 large egg
beaten
A rolling pin
A biscuit cutter
A cookie sheet
A pastry brush