Tento recept na bílé chleby je výchozím bodem pro naše chleby s více kukuřicemi, žito a skořice. Podívejte se na naše pokyny pro klasické bílé chleby, kde naleznete pokyny krok za krokem.
This recipe for white bread is the starting point for our breads with more corn, rye, and cinnamon. Check out our instructions for classic white bread, where you will find step-by-step instructions. Source: Martha Stewart Living, February 2010. Makes 2 loaves. Yield: Ingredients: 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes) 2 1/4 cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey 4 tablespoons unsalted butter, melted, plus more for bowl, pan, and brushing 7 cups all-purpose flour, plus more for surface and dusting 4 teaspoons coarse salt. Instructions: 1. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Stir until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to mixer fitted with paddle or hook. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Beat flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a slightly sticky ball. Knead on floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into ball. Transfer to prepared bowl; cover with plastic wrap. 3. Let dough rise in warm place until doubled in volume (when pressed, it does not spring back), about 1 hour. Grease two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half. 4. Shape 1 piece of dough into 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough into center, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to prepared pan. Repeat with remaining dough. Brush each loaf with butter or dust with flour for rustic look. Preheat oven to 450 degrees. Cover loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to racks. Let cool slightly; turn out lo
26.04.2023 @ 21:47
This recipe for white bread is the starting point for our breads with more corn, rye, and cinnamon. Check out our instructions for classic white bread, where you will find step-by-step instructions. Source: Martha Stewart Living, February 2010. Makes 2 loaves. Yield: Ingredients: 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes) 2 1/4 cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey 4 tablespoons unsalted butter, melted, plus more for bowl, pan, and brushing 7 cups all-purpose flour, plus more for surface and dusting 4 teaspoons coarse salt. Instructions: 1. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Stir until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to mixer fitted with paddle or hook. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Beat flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a slightly sticky ball. Knead on floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into ball. Transfer to prepared bowl; cover with plastic wrap. 3. Let dough rise in warm place until doubled in volume (when pressed, it does not spring back), about 1 hour. Grease two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half. 4. Shape 1 piece of dough into 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough into center, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to prepared pan. Repeat with remaining dough. Brush each loaf with butter or dust with flour for rustic look. Preheat oven to 450 degrees. Cover loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to racks. Let cool slightly; turn out lo