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  • harddough bread

    I would like to try making the harddough bread home. I live in Holland and they don't sell this type of bread here, but i want to know what type of flour i should use.
    Does someone know what type of flour to use.
    Dorothy

  • #2
    Re: harddough bread

    Jamaican Coco Bread

    Ingredients:
    2 1/4 cup flour
    1 cup sugar
    1 tbsp baking powder
    1/4 lb butter
    1 1/3 cup grated fresh coconut
    2 eggs beaten
    1/2 tsp vanilla
    2 cup heavy cream
    Instructions:
    In lg bowl, mix flour, sugar, baking powder mix well. Using pastry
    blender, work in butter. Add coconut and mix well. In separate bowl,
    beat eggs, vanilla and cream and add to flour mixture.
    Pour into greased loaf pan and bake 40-45 min.
    ---------------------------------------
    Hardough Bread
    INGREDIENTS :

    6 cups bread flour
    1 pack yeast (about 2 tablespoons)
    1 teaspoons salt
    1 pt warm water
    1/4 cup sugar
    4 ozs shortening
    Milk or egg white for glazing
    METHOD:

    Pour flour in warm bowl.
    Add shortening to flour & cut in with knife.
    Add yeast, sugar, and salt
    Add warm water
    Knead until soft and roll out
    Put in a warm place to rise approx. twice in size.
    Glaze with milk or egg white.
    Bake at 350F until done.



    Traditional hard dough (home-baked)

    1 1/2 lbs strong plain flour
    1/2 oz. fresh yeast or 1 rounded tsp. dried yeast
    2 tsp. salt
    1 tsp. sugar
    1/2 pint warm water

    (Commercial hard dough bread recipe includes 30 grams
    (2 tbsps. shortening and the same amount of egg white (optional)

    Set oven at 230C or 450F. It takes 40 minutes for the loaf to bake.
    All ingredients and utensils should be warmed to assist the fermentation.

    METHOD

    1. Dissolve the yeast in some of the liquid and add 1 teaspoon sugar.
    Leave it to stand in a warm place for 10 minutes. This activates the
    yeast and starts the fermentation process.
    2. Sieve the flour and salt. Rub in the fat if being used.
    3. Add the yeast liquid and the rest of the liquid all at once.
    4. Mix quickly to a soft dough which is elastic and pliable.
    5. Knead the dough vigorously either by hand or in an electric mixer,
    using dough hook. Kneading ensures thorough distribution of yeast in the
    dough so that it is in contact with the natural sugars in the flour.
    It also helps to develop the gluten so that it is capable of stretching
    during fermentation.
    6. Cover the dough with a damp cloth to prevent the formation of a skin
    and leave it to rise or 'proof' in a warm place for 1 to 2 hours. During
    this time the process of fermentation takes place. The temperature inside
    the dough should be about 25C (77F) to work efficiently.
    7. Knock back (punch) the dough by kneading it again to bring the yeast
    into contact with more of the flour.
    8. Shape the dough into loaves or rolls. Place in the appropriate grease
    tin and leave to rise again for 40 minutes so that more Carbon Dioxide gas
    is produced.
    9. Bake according to directions until risen, set and golden brown in colour.
    Boy from the Dry Harbour hills of St Ann. World Citizen.

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