1 2 3 Bread Recipes

Steps:

• Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
• Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
• Cover the bowl and let rest for 20 minutes to 30 minutes.
• Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
• Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
• Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.
• Let rise in 75 to 80 F area for 1 hour.
• Stretch and fold the dough for the second time.
• Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).
• Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.
• Form smooth balls as a pre-shape and rest covered for 10 minutes.
• Shape into batards or torpedo or boule shapes. If resistant to stretching, let rest for 5 to 10 min and repeat.
• Place loaves on a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.
• Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.
• Preheat oven to 425 F and add a cast iron skillet near the bottom of the oven to preheat as well.
• Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.
• Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.
• Score the loaves with a double edged razor blade.
• Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.
• Bake for 12 minutes and rotate pan for even cooking.
• Bake for 15 to 20 more minutes until browned or 205 F internal temp Cool on rack.

Steps:

• Bake 50 minutes at 400 degrees.

Steps:

• Preheat oven to 325°F.
• Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
• Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
• Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
• This recipe is made available as a courtesy by The Reily Foods Company.

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well incorporated, 1 to 2 minutes. Add the flour and salt and mix on low speed to combine, about 1 minute.
• Put the colored sugars in individual bowls.
• Using a 3/4-ounce cookie scoop, scoop balls of dough and roll them with your hands. (Alternatively scoop 2-tablespoon sized balls.) Roll the balls in your sanding sugar color of choice to coat on all sides, pressing lightly to adhere. Then flatten them into disks about 1/2 inch thick.
• Place the dough rounds on the prepared baking sheets, leaving 1 inch of space between each.
• Bake until set and slightly golden, 22 to 25 minutes. Let cool on the baking sheet.