How To make Jim's All Bran Bread
4 oz All bran cereal
12 oz Tea, hot and strong
1 Egg
12 oz Cake and pastry flour
1 t Baking powder
6 tb Golden Syrup
12 oz Mixed dried fruit
1 pn Salt
In a large bowl, mix dried fruit and All Bran. Pour hot tea over this mixture and let stand, covered, overnight. In the morning, add egg, flour, salt and syrup, and mix. Divide between 2 well greased loaf pans. Bake in a 350 degree oven for 40-60 minutes. Leave to cool slightly in pans and then turn out. Will taste better if tightly wrapped and put in tins - almost resembles a malt loaf. Serve sliced and buttered.
How To make Jim's All Bran Bread's Videos
Ist No-Knead Bread attempt (result)
MY first attempt at making no-knead bread (from recipe from Mark Bittman - see NY Times. There is an ok video of it on youtube but kind of rushes the instructions so here's the recipe that goes with it:
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour (can use 1 c wholemeal an 2 c plain if you like), more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 20 degrees celsius (70 degrees F).
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 230 degrees celcius (450 F). Put a 24-32 c capacity (6- to 8-quart) heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 680 g (1½-pound) loaf.
Traditional Maine Brown Bread
Jim Amaral of Borealis Breads was in our kitchen baking a Maine classic, Brown Bread with Maine grains. For more than twenty-five years, Borealis Breads has been a vibrant and lasting part of Maine’s dynamic food scene. Relying on locally sourced ingredients and grains grown and processed right here in Maine, Borealis owner Jim Amaral was a pioneer in the local food movement and helped lead the way in Maine’s wheat and grain renaissance.
Here's the recipe he used for these two breads:
Be sure to check out Jim’s cookbook, Borealis Breads, available for sale at Now You’re Cooking.
FRUIT NUT BRAN BREAD PAN 1 | HOW TO MAKE RECIPES EASY WAY
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Making No Knead Bread a la Jim Lahey
My second video in my quest to how to learn to use the video capabilities of my Canon 60D along with the editing power of Final Cut Express. So, my purpose here is to learn how to create videos, but videos that are useful. This one, documents my recent introduction to making bread. Started with a video by Mark Bittman of the NY Times in 2006, this video shows my use of Jim Lahey's no knead bread recipe. Jim is owner of Sullivan's Street Bakery in NYC and a master baker. This bread is incredible and the process for making it is even more incredible. And, incredibly EASY! Take a look and enjoy...both the video and the bread I KNOW you will make as a result.
THE EASIEST FOUR INGREDIENT NO KNEAD BREAD RECIPE #asmr #bread #shorts