How To make Jim's Buttermilk Bread
1 tb Active dry yeast
1/2 c Warm water
1/4 To 1/3 cup honey
2 c Buttermilk - room
-temperature 6 To 6 1/2 cups unbleached
-flour 2 ts Salt
4 tb Olive oil
Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so.
Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis
How To make Jim's Buttermilk Bread's Videos
Chef Jim Lahey's Carrot Bread Recipe ⎢Martha Stewart
Martha and chef Jim Lahey of Sullivan Street Bakery make tasty carrot bread using his simple no-knead method.
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Chef Jim Lahey's Carrot Bread Recipe
Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
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2kls pandesal mano mano 4ingridients only
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water
Oil temperature 190°C (375°F) --200°C (390°F)
Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.
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How to Make BUTTERMILK BREAD | No Yeast and No Knead aka Lazy Man Bread
Hey guys today is all about buttermilk bread or I should call this dessert bread. This buttermilk bread is great when you need some carbs and you really don’t have time to make a loaf of bread. It’s slightly sweet, has a creamy buttermilk flavor from the full fat buttermilk (I never recommend using anything else) and just great to eat warm with butter and honey or even jam or Nutella. It’s so soft and delicious, definitely not your typical loaf of bread because there is no yeast in it. The ingredients are simple, the bread comes together super-fast and it’s all around amazing.
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????Lazy Man Buttermilk Bread Recipe | Quick and Easy
2 cups (200 g) all-purpose flour
½ cup (96 g) sugar
1 ½ teaspoons (6 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (5 g) salt
1 cup full fat buttermilk
1 large egg
¼ cup (55 g) unsalted butter, melted
Preheat the oven to 350 degrees F (177 C). Spray a 9x5 loaf pan with nonstick cooking spray.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl whisk melted butter with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently fold all the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Do not over mix the batter!
Add the batter into the prepared pan and smooth the top. Bake for 45-50 minutes. Let the loaf cool in the pan for 10 minutes before removing and slicing. Enjoy!
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How to make No Knead Bread
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How to make easy no knead bread / sourdough! (:
This is the dutch oven i use:
Any dutch oven with a lid works beautifully!
Ingredients:
430g bread flour (3.5cups)
390g water (1.5c + 2tbs)
12g salt (2tsp)
1/4tsp yeast
Use high gluten (bread flour) for best results and that chewy crumb!
Method:
- Mix everything together until there is no more visible flour
- Cover with a damp towel or plastic wrap.
- Ferment at room temperature for 12-18+hours (this loaf was 16hr)
- After the time, wet your hands and stretch and fold in all the sides.
- Move to parchment paper, seam side down. (this makes putting the bread in easier)
- Proof for 2 hours (i use the same bowl to cover it)
- Preheat your oven with your cast iron or dutch oven for 1 hour (450F)
- Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner.
- Transfer your bread into your pan carefully.
- Bake Covered for 30 minutes.
- Take the lid off and bake uncovered for 25-30minutes more.
- Let it cool on a wire rack. Boom Bbby!!!! Nice job!!
The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes.
For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs).
The wait is worth it!!
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