How To Make Your Own Bread Pan Macmillan

How To Make Your Own Bread Pan Macmillan Method: lightly grease your loaf tin (or a baking sheet). in a large bowl, mix together the flour, sugar (if using) and salt. rub in the margarine and stir in the yeast. 5. punch the dough down really well to remove air bubbles 6. divide into two equal portions. shape each ball into long logs and place into greased loaf pans. 7. second rise: spray two pieces of plastic wrap with cooking spray and lay them gently over the pans.

How To Make Your Own Homemade Bread 10 Steps With Pictures Instructables Knead the dough: on a floured surface, knead the dough until smooth and elastic and form a ball. add the oil to the large bowl, add the dough to the bowl, and cover. let rise for about 1 1 1 2 hours or until it has doubled. form loaves: grease and flour two 9×5 inch pans. punch the dough to release the air. Roll each lengthwise into a tight roll and pinch the ends shut. transfer each loaf into a lightly greased 9 inch by 5 inch bread loaf pan. cover and let rise for an additional 60 minutes until double in size. preheat an oven to 350 degrees. bake bread for 35 40 minutes until golden brown. Carefully and quickly pour 3 4 cups of boiling water into it. place the scored dough baking pan on a higher rack and quickly shut the oven, trapping the steam inside. the steam helps create a crispier crust. place the shaped and scored dough (on the flour cornmeal dusted pan) in the preheated oven on the center rack. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets.

Learn How To Make Your Own Bread It S So Easy And This Recipe Turns Out Perf Carefully and quickly pour 3 4 cups of boiling water into it. place the scored dough baking pan on a higher rack and quickly shut the oven, trapping the steam inside. the steam helps create a crispier crust. place the shaped and scored dough (on the flour cornmeal dusted pan) in the preheated oven on the center rack. Place the dough in a lightly greased bowl and turn it over so it is completely coated. cover with plastic wrap and set in a draft free place to rise until doubled in size, about 45 minutes to 1 hour. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. Divide dough in half. roll each half into a large rectangle. roll up tightly from the long end. place onto a lightly greased baking sheet or into a french bread pan. cover and let rise 30 to 45 minutes. meanwhile, preheat oven to 375 degrees and use a fork or whisk to beat 1 large egg in a small bowl. Cover the pan tightly with foil. bake it for 25 minutes. reduce the oven setting to 450°. remove the foil, then bake the bread for another 25 30 minutes until it’s deep golden brown. remove the loaf from the oven and transfer it to a wire rack to cool. let the loaf cool completely before slicing into it.