Bread

Martha Bakes: Olive and Cheese Loaf | This savory no-knead bread is studded with Gruyere cheese and olives, making it a delicious side to add to your dinner rotation. Get the recipe:... | By Martha Stewart | And now I'd like to show you a really wonderful bread, an olive cheese loaf that is no need to risings. You bake it in the oven in an ungreased enameled cast iron. It's great. So, measure into a big bowl three cups of bread flour. Now, this is opposed to all-purpose flour. Bread flour has a higher gluten content and it is sold in the grocery stores as bread flour. Three cups of bread flour, 3/ 4 of a teaspoon of active dry yeast, no need to proof the yeast as long as you're positive that it's fresh, and 1 teaspoon of extra fine salt. Super fine. Stir that up. Okay, dry ingredients ready. Uh you want 1 3/ 4 cup, quarter-inch cubes of Gruyere Cheese. Uh you can use other kinds of cheeses if you have it but I like the taste of the Gruyere with the olives and we're using Manzanilla olives. These big green olives that are very tasty. These no-need breads were popularized a couple years ago by a very fine baker, Jim Lehy in New York City. Jim had Sullivan Street Bakery and his breads were crusty and wet inside and utterly delicious and this is an adaptation of one of his beautiful recipes and slice the manzania olives crosswise so here we have 13/ 4 cups cheese add that to your dry ingredients and your gorgeous manzania olives I love that they are purplish around the pit and greenish on the outside. Stir this into the flour and then add approximately one and a third to one and a half cups of water. Depending on the weather, and now, now starts the good time. There's absolutely no need to need K N E A G. So, it's all holding together nicely. Scrape it all down, cover, and let rise until doubled in bulk and this is going to take in a warm, dry place out of the sun 12 to 18 hours If you do your timing right, you'll have it ready in time for dinner. So, here we have dough. It's like magic. 18 hours later. It has doubled in bulk and you can see that it's real sticky but beautiful. Now, turn this out onto a well-flowered surface and we're just going to turn it a couple times just to make sure all the ingredients are well incorporated. Hmm very sticky. Wow. Fantastic. Don't be afraid to use some flour. See how I've turned it on itself and you can do that again. As if you were making French bread and then turn it with the folded pinch side down on a piece of wax paper flour this because you do not want it to stick and this will again rise until doubled in bulk cover it with wax paper and then with a muslin cloth or a flower sack cloth like this this takes about two hours to rise and then it takes about another hour to to bake so I would give yourself at least hours so that you have nice hot crusty bread for your dinner party and now the dough has risen it's over here look at this doubled in bulk very carefully scrape the wax paper off now I've been preheating the pot now this is an essential step in the process because the pot a hot pie it's going to make a really great crust on the bread there that can be discarded look at that dough okay now I'm going to put the hot pot right here takes about 10 minutes for it to get really hot the oven is 475 degrees so it is hot be careful don't touch the pot so we have loosen the dough. That little excess flour is not going to be a problem and you can pick the dough off and plop it into the pot now it is really hot cover the pot now you see I've taken the handle off it just unscrewed just took the handle off get that right on this goes back into the 475 degree oven after 25 minutes uncover and bake for another 15 minutes or so and here our olives cheese no need bread just come out of the oven it looks amazing look at that great color that is the color that you look for in homemade bread and now turn this out carefully It's coming out just right. Yes oh hot there now wouldn't you like to serve that to your family tonight with a great salad a homemade lasagna and olives it's absolutely terrific

1M views · 7.5K reactions | This bread recipe was taught to us by the owner of a famous bakery! | This bread recipe was taught to us by the owner of a famous bakery! | By Top recipe is here | Facebook

5.6M views · 78K reactions | Water Bread! Very easy to prepare and does not require kneading. | Water Bread! Very easy to prepare and does not require kneading. | By Tata’s kitchen | Have you ever heard of water bread? That's right and what's best you don't have to need. It's super easy to make. Come with me. First, I'll add 480 milliliters of lukewarm water. Three tablespoons of sugar, Let's mix it until it dissolves completely. Next, 10 grams of dry yeast and we'll mix it again. Now, let's add three tablespoons of oil and guys, this bread is super easy to make. I gotta say, I was surprised with the result. Next, we're adding a tablespoon of salt, and we'll add four and a half cups of flour and we'll add bit by bit. By the way, my cup contains 240 milliliters, okay? Now, we're adding more flour and we'll use the spatula. The dough has to look like this. Not so sticky, right? Then I'll cover it and leave it for 20 minutes. Just look how much it's grown. Now, I'm moving it around a little bit to release some air. And by the way, I dipped my hands in a bit of oil so the dough doesn't stick. Now, with the help of a pair of scissors, I'll cut the dough into six equal parts. You just have to mold it. Super easy to make, right? I'll place them into this mold that's greased with a tattoo oil. Now leave it for 30 minutes. And look how much bigger it got. Then we just take it to the oven that's already preheated at a 80 degrees for 30 minutes. And look at the result. So beautiful right? Now finalize it with water and sugar so it will crystallize and it will make them look even prettier. Ta-da. Looks straight out of the bakery, right? Try it at home 'cuz I'm sure you and your whole family will love it. Look how fluffy it is. I really hope you enjoy this recipe and if you did, don't forget to share it with all of your friends. Lots of love and see you next time.

1.1M views · 22K reactions | Today I'm going to teach you how to make margarine bread that melts in your mouth | Today I'm going to teach you how to make margarine bread that melts in your mouth | By Tasty cooking | Today, I'm going to teach you how to make this homemade margarine bread that's a hit. After I discovered this dough, I never bought bread from bakeries again. It's soft and fluffy, it melts in your mouth. It's quick and easy. I start our recipe by adding to the bowl forty emelia of oil. A whole egg and half a spoonful of salt. Then add 150 emil of warm milk, three tablespoons of sugar, A package of dry organic yeast weighing 12 grams. Once this is done, we will mix very well to hydrate the yeast. Now let's add 400 grams of wheat flour. Add the wheat flour little by little and mix. Once we reach this point, we will mix very well with our hands until we get a smooth and homogeneous dough for approximately 10 minutes. And that's the point of our dough. Now roll the dough, cover with a cloth and let it rest for approximately 30 minutes. Here our dough has already doubled in size. Now remove the air from the dough so it returns to the beginning of fermentation. Then add it to the table and we will roll out this dough very well. If you're looking for that homemade bread for breakfast, this is a hit. You will roll out the dough like this. Now let's brush the margarine all over the dough. Here I melted two spoons. If you prefer, you can use butter too. Now let's roll our dough like this. Ready. Now cut the bread into slices approximately two fingers wide. And it will stay that way. Now just take each piece and add it to a greased and floured pan. Add each piece interspersed like this in the shape as you see in the video. If you are enjoying our recipes and want to continue receiving more recipes like this, like share and comment. By doing this, you will always receive our recipes first hand. Now, you will cover and let it rest for 30 minutes. To finish, brush on the egg yolk. Place in the preheated oven at 180 degrees for approximately 40 minutes. And our bread is ready. Look how beautiful it turned out. Incredible. There's no way to resist. If you've made it this far, leave a rating from zero to ten which rating you give to this recipe. And look how soft and fluffy this margarine bread turned out. Make it at your home. I'm sure your whole family will love it. I really hope you liked it. Now I'm staying here. A big hug and until the next recipe.

967K views · 11K reactions | Fool proof pretzels . This recipe is on fire 🔥 . There is no other recipe for pretzels you will ever need . 10/10 . To order your cactus measuring spoons... | By Brooke Ervin | Facebook

How To Make A Delicious No Knead Olive Bread! | How To Make A Delicious No Knead Olive Bread! | By Vincenzo's Plate | Make no need artisan bread with olives we need 400 grams of flour seven grams of dry yeast one tablespoon of salt 300 mils of water and then I have 50 grams of pitted calamata olives and 100 grams of pitted green olives first thing we do is we pour the 400 grams of flour in the bowl now we put the tablespoon of salt and seven grams of dry yeast and we mix everything. So we have all the dries first. Now is the moment we add the water. I would say let's put half first and half later. Let's do half. Also need to activate the east Now, you want to add the olives. All the olives go inside. Now, we pour the rest of the water. Now, we mix. Now, this is a sticky dough but the best part about it, it's not difficult to manage because you don't have to use your hands. We stopped doing this when the flour disappear and as you can see, there's no flour left at the bottom. Now, all we have to do is to wait. So, we cover the dough with glove wrap I like to use glove wrap because I feel safer. Now, this needs to be out of the fridge at room temperature for six hours and what you do after 6 hours, you put it in the fridge overnight. The day after, you take it out of the fridge and that's when we cook the bread. It's the day after and it's time to take the dough out of the fridge and this is how it looks. As you can see, it's sticky. Grew more than double, okay? So, what we need now is to reinforce the dough, okay? So what we do is let's wet our hands a little bit. Just want my hands to be a little bit wet and we're going to get the dough out. Now, my hands are a little bit wet, not too much. What I want to do is I want to try and reinforce the dock and when I say reinforce, we fold and then we fold again and then we fold again, okay? Might need a little bit of flour, sprinkle a little bit of flour on the bench Not too much. Here we go. We don't have to need but what I want to do is fold this. I just want to reinforce this bread. This is very easy technique. You don't have to be a a bread mega. Let's try and do four folds maybe. Just make a bowl, right? Where are you going, Olive? Just make a bowl and what I try to do now, basically, what we did now, we reinforced the dough. See how nice it is? Very pretty. Alright, what we want to do now, we reinforce the bread, put the bread on a baking paper, then we get the bowl and we put tea towel like that and then we transfer the dough in there in the baking paper. Close one side, close the other side, and let it rest for 2 hours. In 1 hour, this dough will be ready to be cooked. But what do you have to do now? Well, first, put the oven at 230 Celsius degrees. Fame force, please. Put it up. What you want to do, you put it in the oven for an hour. So this will become extremely, extremely hot. This cast iron has been in the oven for one hour and it's extremely, extremely hot. Very very hot, okay? Look at that. Ready to cook. So before we cook the bread, this is what we need to do. Look how much it grow. See? Look how pretty it is. It grew so much, right? What we need to do now is to do a crust. The crust is not only for wishing oh all the best my friend. Also we don't let the bread explode when you cook it. We're going to put this dough in the cast iron. Just put it in there with the baking paper. Just goes in. Fantastic. Now we're going to put the Dutch oven in the oven at 230 Celsius for 30 minutes with the lid on. We get the Dutch oven out of the oven and look how beautiful this is. Look at this bread. Look how nice. Look how beautiful. So the Dutch oven of course works as an oven. The steam from the Dutch oven have cooked the bread beautifully. Cooked it inside. All we have to do now is to put it back in the oven without the lid so we can cook the top part. We can make this part crunchy. You know what I mean? So that's what we do now. Now we put this back in the oven without the lid at two hundred and thirty Celsius for fifteen to a maximum of 20 minutes. You need to keep an eye on it. When you see that it's golden brown on top, you take it out. This is what I wanted. Look at this wonderful loaf of olives bread. Can you believe this was so easy to make. Just take it out like this. Baking paper can go. Let's have a look at the bottom. Oh, look at that. Cooked to perfection. Thanks to the baking paper. Oh. Look at that. Look at that. Look at this beautiful. Look at how beautiful it was cooked. Going nice and hairy. You have olives everywhere, crunchy and soft at the same time. Olives need some extra virgin olive oil. And now it's time to enjoy it. Crunchy and soft at the same time. My God beautiful. Thank you so much for watching this episode. I will see you in the next Vincenzo's plate with your recipe aora simanja. Vincenzo's plate.

Dutch Oven No Knead Bread (with perfect crusty crust!) - Bowl of Delicious