Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps
Fire up your blender and get that bread. ????
The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.
Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.
How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.
#blenderbread #quickbread #glutenfree #riceflour
Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.
Donna's Corn Free Cocoa test and Marbled Rye Bread
Demonstration of the differences in Cocoa. Added the Black Velvet cocoa to my Rye bread recipe {See video The marbled rye bread came out beautifully.
Added 1 extra Tablespoon of canola oil to recipe and used 2 Tablespoons of 100% Honey to the recipe instead of maple syrup. Honey is a Humectant that helps to keep moisture in the bread. Make sure to use 100% Honey. Anything else is cut with Corn Syrup.
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How to Make Homemade Rye Bread
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1½ tablespoons yeast
• 2 cups warm water
• 1½ teaspoons salt
• 1½ tablespoons caraway seeds
• 1½ cup rye flour
• 3 cups all-purpose flour
• 2 tablespoons cornmeal for dusting
CORNSTARCH WASH:
• 1/4 tsp cornstarch
• 1/4 cup water
✅Instructions
00:01:40 - How to make dark or marbled rye bread
00:03:07 - How to shape dough into a loaf
00:05:40 - Quick recap Homemade Rye Bread recipe
1️⃣ 00:00:13 - In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
2️⃣ 00:01:26 - Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
3️⃣ 00:03:07 - Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
4️⃣ 00:02:55 - Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
5️⃣ 00:03:30 - Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
6️⃣ 00:04:04 - Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
7️⃣ 00:03:36 - Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
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Donna's Corn Free Rye Bread for Everyone
This recipe can be done the way I did it in the video or you can make it in a bread machine on the dough setting and then remove the dough and shape it like you want, let it rise again and then bake. Delicious!
Recipe is: 1 1/8 to 1 1/4 c. water, 1T. canola oil, 2 T. Pure Maple Syrup, 2 tsps. yeast, 2 tsps. caraway seed, 2 c. flour, 1 1/2 c. rye flour [light or dark], 1 tsp. pure sea salt.
Place all ingredients in bread machine or bowl as listed. Set bread machine to dough setting hit start. When done, remove dough, shape the way you want and let rise for 45 minutes. If no bread machine, place ingredients in bowl in same manner as bread machine. Mix well, then knead for 5 to 10 minutes until elastic. Cover and let rise 1 1//2 hours. Punch down, shape and let rise again for 45 minutes. Preheat oven to 425 degrees. Place loaf in oven and bake for 25 minutes. 1 beautiful loaf of bread.
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MASHING AN ALL GRAIN CORN AND RYE MIXTURE PART 1
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
Did this bread cause the Salem Witch Trials? | Ancient Recipes With Sohla
In this Halloween edition of Ancient Recipes, Sohla recreates two recipes with a spooky past. First, she bakes a rye bread that may have been responsible for the Salem Witch Trials. Then she crafts the original Halloween treat - Druid Soul Cakes!
THE RECIPES
Rye Bread Recipe:
- ½ cup medium grind cornmeal
- 1 tablespoon kosher salt
- ½ cup ale barm
- About 5 cups rye flour
- About 1/2 cup of lukewarm water
1. In a medium saucepan or cast iron skillet, bring 2 cups of water to a boil. Whisk in the cornmeal and salt and simmer until thickened. Transfer to a large bowl and set aside to cool until lukewarm.
2. Add rye flour & salt to a large bowl and mix together.
3. Add ale barm & cooled corn meal. Mix until evenly combined.
4. Gradually add water until a dough starts to form.
5. Knead for about 6-8 minutes. The dough will likely be stickier than a normal bread dough you are used to.
6. Place the dough into a greased bowl. Cover and let rise for an hour.
7. Divide the dough into 2 loaves. Roll into large balls & punch down slightly. Cover & let proof for about 2 hours.
8. Heat the oven with a baking stone to 375F. Transfer the bread to the stone and bake until it sounds hollow - about 45 minutes.
Druid Soul Cake Recipe:
- 6 ounces unsalted cultured butter, room temperature
- 6 ounces mild honey
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped fresh rosemary
- Big pinch saffron threads
- 1 pound whole wheat flour
- ½ cup ale barm
- 4 ounces dried currants
- Whole milk
1. Cream together the butter, honey, cinnamon, rosemary, and saffron until fluffy.
2. Add the flour, ale barm, and mix to combine.
3. Fold in the currants so they’re evenly dispersed.
4. Break up the dough into 1” balls. Press them gently into a cookie shape until they’re about 1/4” thick.
5. Use a butter knife to mark each soul cake with a cross. Brush each one with milk.
6. Bake at 375F until golden - about 10 to 15 minutes.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
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Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
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