How To make Bubble Loaf
brEAD 1/2 cup milk
warmed
2 tablespoons butter :
softened
1/4 cup sugar
1/2 teaspoon salt
1 envelope yeast
1/4 cup warm water
1 egg -- lightly beaten
3 cups flour
1/3 cup butter
Glaze 1/4 cup dark corn syrup
1 tablespoon butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
brEAD: mix milk, softened butter, sugar, and salt in large bowl;cool to lukewarm. Dissolve yeast in warm water in small bowl; stir into cooled mixture along with egg. Add 1 1/2 cups flour and beat hard. Mix in remaining flour - dough should be soft but manageable. Turn onto lightly floured pastry cloth and knead until elastic. Shape dough into ball, place in butteed, warm, large bowl, then trun in bowl to butter all sides. Cover with cloth and let rise in warm, dry spot, away from drafts, 1 hour until doubled in bulk. Punch dough down and let rest 10 minutes. Coat 9-inch tube pan with nonstick cooking spray; set aside. Pinch off bits of dough and roll into 1-inch balls. Dip in melted butter and arrange in pan, spacing 1/4 inch apart. cover and let rise 45 to 50 minutes till doubled in bulk. Toward end of rising, preheat oven to 350
How To make Bubble Loaf's Videos
No kneading! Just need 2-Minutes to prepare | Incredibly Easy to make Super Fluffy Milk buns
Incredibly Easy❗ 2 Minutes to make a dough Without Kneading❕ Super Fluffy Milk buns
????Ingredients
230g/0.95cup Lukewarm milk
4g/0.5tbsp Instant yeast
38g/3tbsp Caster sugar
1pc/50g+- Egg
15g/1tbsp Cooking oil
350g/2.25cup Bread flour
3g/0.5tsp Salt
Oven dish: 23x23cm
Preheat the Oven at 175°C (350°F) bake for 22 minutes, cover foil for the last 8 minutes
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这个配方非常简单,而且非常的美味!
????食材:
230g/0.95cup 温牛奶
4g/0.5tbsp 酵母
38g/3tbsp 糖
1pc/50g+- 鸡蛋
15g/1tbsp 食用油
350g/2.25cup 高筋面粉
3g/0.5tsp 盐
烤盘尺寸: 23x23cm
* 烤箱预热175°C(350°F)烤22分钟, 最后8分钟盖锡纸
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Herb and Cheese Bubble Loaf
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동글 돌글 치즈품은 마늘빵 무반죽으로 편하게 만들어요/Cheese Garlic Bread
동글 돌글 치즈품은 마늘빵 무반죽으로 편하게 만들어요/Cheese Garlic Bread
-치즈빵 만들기
160ml 우유
4g (1큰술) 인스턴트 드라이 이스트
30g (3큰술)설탕
200g( 1 1/2컵) 강력분
4g(1작은술) 소금
25g (2 1/2큰술) 무염버터
가루가 보이지 않을때 까지 반죽하세요
크기가 2배가 될 때까지 따뜻한 곳에서 발효시켜주세요(약 1시간)
16개로 나누어 주세요
10분 동안 기다리세요
160g 모짜렐라치즈
따뜻한 곳에 30분 정도 두세요
우유 (생략 가능)
180℃에서 12 분간 구워주세요
-마늘 소스 만들기
20g (2큰술) 무염버터
7g(1/2큰술) 다진 마늘
15g (1 1/2큰술) Sugar 설탕
단맛이 싫으신 분들은 설탕을 조금 줄여 주세요
1/2 큰술 파슬리 가루
1/4 작은술 소금
40g 모짜렐라치즈
-180℃에서 10 분간 구워주세요
#마늘빵 #치즈마늘빵 #무반죽빵 #Recipe
ZUPFBROT ( Bubble bread ) - dieses Brot werden deine Kinder lieben | REZEPT
Ihr habt Lust auf frisches Brot, aber ihr braucht es schon für das Abendessen in zwei Stunden? Kein Problem. Dieses Brot werden du und deine Kinder lieben.
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KONTAKT: einfach.gekocht@web.de
ZUTATEN:
400 g Mehl
1 Packung Trockenhefe ( 7 g )
1 EL Zucker
180 ml lauwarmes Wasser
90 g saure Sahne
100 ml Öl
1.5 TL Salz
Musik : epidemicsound.com
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
VIDEOS YOU MIGHT ALSO LIKE:
- EASY BAGUETTE:
- 5 TIPS FOR BETTER SOURDOUGH:
- SEEDED SOURDOUGH:
- NO KNEAD SOURDOUGH:
INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
|| MUSIC ||
EPIDEMIC SOUND. Free trial available at:
bensound.com
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Bubble Loaf | Price Chopper
Sweet, warm and gooey breakfast rolls that you prepare in advance and let rise overnight. Great for a special occasion or anytime you want to enjoy a delicious, homemade breakfast.
Full recipe:
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About Price Chopper
Price Chopper’s 52 Kansas City stores are locally owned by the Ball, Cosentino, McKeever and Queen families, all of whom live in Kansas City and oversee store operations on a daily basis. For 38 years, the owners and employees of Price Chopper have been committed to providing the highest quality products and top-of-the-line customer service to the thousands of customers they serve every day. For more information, please visit mypricechopper.com