New York Times Bread Recipe

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WebSavory Olive Oil Bread With Figs and Hazelnuts Martha Rose Shulman About 1 hour 45 minutes Easy Husk Cornbread The New York Times, Sean Brock About 30 minutes Hootenholler Whiskey Quick

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Web34 of Our Best Bread Recipes. Give this article. Jospeph De Leo for The New York Times. Food Stylist: Monica Pierini. Feb. 16, 2019. Start with the classic no-knead bread recipe (above), then

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Web1⁄4 teaspoon instant yeast 1 1⁄4 teaspoons salt cornmeal or wheat bran, as needed directions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, …

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Yeast Breads
Calories: 1368 per serving
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 70 degrees.
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 450 degrees. Put a 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.

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WebBy Sam Sifton. May 5, 2021. Good morning. J. Kenji López-Alt is in The Times this week with a lengthy and fascinating article about one of the most influential recipes ever published in The Times

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WebBanana Bread Recipe NYT (New York Times) Ingredients Yield: 1 loaf For the Bread ¼ pound cool butter (1 stick), more for greasing pan ¾ cup dark brown sugar …

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WebBest Keto and Low Carb Bread Recipes Simple Keto Almond Flour Biscuits Keto Biscuits made with almond flour are surprisingly simple to make and are a great substitute for flour biscuits. They contain …

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WebLow Carb Tortillas; Low Carb Bread Ingredients. Most low carb breads have some type of low carb flour such as almond flour or coconut flour. These keto flours are gluten free and therefore need …

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WebAlmond-Flour Zucchini Bread. 3. Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from …

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WebLow carb bread can actually taste good! Yield: 1 loaf Ingredients: 2 cups almond flour 1/4 cup psyllium husk 1/2 teaspoon salt 1/2 tsp baking soda 1 cup steamed …

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